On Sun, 6 May 2018 07:44:59 -0400, jmcquown >
wrote:

>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.* 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.* 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.* My wife
>> adapted a butterscotch pie filling* with great success. She used white
>> sugar instead of brown and then sprinkled finely chopped candied ginger
>> and* 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

I think it's inane to waste candied ginger in a marinade... that's
like using 12 year old scotch for a sour. I'd grate in some fresh
ginger, can also substitute gingerale/ginger beer. I almost always
have a few fingers of fresh ginger in the freezer, and I always have a
12-pack of gingerale... makes for an excellent braising ingredient for
flank steak, or sweet n' sour meat-a-balles. I keep gingerale because
it helps for an upset stomach but mostly I consider it a very
versatile cooking ingredient. I always have powdered ginger too.