Jean B. wrote:
> >
> I wouldn't just use it like ginger. Look for Indonesian, Thai,
> and other SE Asian recipes that incorporate this. [snip]

I agree with this. The taste is similar to ginger but different enough
not to be interchangeable, imho. Also, if you use slices of it they
are more fibrous--less edible--when cooked than ginger slices. -aem