In article om>,
"aem" > wrote:

> 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
>

So fine processing (grating) would be the best way to handle it?
--
K.