On Thu, 3 May 2018 10:52:07 -0400, jmcquown >
wrote:

>On 5/3/2018 9:33 AM, wrote:
>> On Wed, 2 May 2018 23:32:53 -0400, jmcquown >
>> wrote:
>>
>>> On 5/2/2018 9:27 PM, Dave Smith wrote:
>>>> A quarter cup of crystalized ginger????? Holy cow. That is a lot. Around
>>>> here the price varies a lot, so that amount could go from expensive to
>>>> really really expensive.* I don't even see the point of it in that
>>>> recipe when fresh ginger would add great flavour.
>>>
>>> A quarter cup could have meant anything from 3 to 6 pieces of
>>> crystallized ginger sort of tossed in a glass measuring cup. It was a
>>> recipe from Good Housekeeping Cookbook circa 1978. Sorry if you
>>> translate 1/4 cup to a Holy Cow moment but I took it too mean a few pieces.
>>>
>>> I used a couple of teaspoons of ground ginger and a couple of tsp. brown
>>> (not white) sugar. It is not an incredibly sweet marinade.
>>>
>>> I've never got fresh ginger on hand. I'd have to set out to buy it for
>>> a specific reason. This marinade isn't one of them. But feel free!
>>>
>>> Jill
>>
>> Fresh ginger root keeps well frozen... while frozen scrape away the
>> papery skin with the edge of a spoon or the back of a paring knife,
>> then microplane/grate how much you want into your dish. No need to
>> remove all the skin, just to the point you will use.
>>
>Good info, thanks. I simply don't use a lot of ginger in my cooking.
>I'd likely put the ginger root in the freezer and forget it was there.
>
>Jill

You'd be surprised at how many uses you'll find for whole ginger... I
always add some to chicken stock, it'll even jazz up canned chicken
soup... add a bit of granulated garlic and white pepper too....
reminds me, I need white peppercorns.
Ordered:
https://www.amazon.com/Badia-White-P...percorns+whole
A much better price than Penzeys:
https://www.penzeys.com/online-catal...24/p-1421/pd-s