On 5/3/2018 9:06 AM, Dave Smith wrote:
> On 2018-05-02 11:39 PM, jmcquown wrote:
>> On 5/2/2018 9:38 PM, Dave Smith wrote:
>
>> Of course it's not hard.Â* It's just a waste of time if you can
>> substitute ground ginger and a little sugar and achieve the same taste
>> in the marinade.Â* Doesn't take hours to make the candied ginger which
>> is going to simmer in simple syrup for who knows how long... only to
>> be added to the blender for the teriyaki sauce mandarin orange
>> marinade. Why bother?
>
> Dry ginger is not really a substitute for candied or fresh ginger. It's
> quite different. The reason to bother is that candied ginger is
> delicious on its own. It is also great in muffins and cookies.Â* My wife
> adapted a butterscotch pie fillingÂ* with great success. She used white
> sugar instead of brown and then sprinkled finely chopped candied ginger
> andÂ* lime zest on top.
>
I know candied ginger is delicious but this marinade is the only thing
I've ever used it for. Dry ginger and sugar works perfectly well in
this marinade. You know I don't bake cookies or make pies. If I had
other uses for it I'd make my own, but I don't so...

Jill