Katra wrote:

> Wierd.
>
> It's available fresh in the produce section at the asian market and a
> woman there told me it was similar in flavor to ginger and was most
> commonly used in roast duck marinades...
>
> I just did a quick google search looking for uses, and I mostly got hits
> for Metaphysical and some medicinal uses for it!
>
> Anyone here ever cooked with it? Would I prepare it like I do ginger?
> For fresh ginger, I usually grate it, or slice it and toss it in the
> food processer with some other marinade spices and liquids to get a
> finely minced result.
>
> Works for both marinades and stir fry's.
>
> Any precautions for using Galangal root?
> If it's an herbal medicinal, I'd tend be cautious with it!!!
>
I wouldn't just use it like ginger. Look for Indonesian, Thai,
and other SE Asian recipes that incorporate this. Interestingly
(to me, anyway), this was used in medieval Europe and then seems
to have gotten lost to westerners until we started having access
to more exotic cuisines and their ingredients.

--
Jean B.