On Tue, 03 Feb 2004 16:57:18 -0600, Steve Wertz
> wrote:

>On Tue, 3 Feb 2004 15:48:55 -0500, "Surething" >
>wrote:
>
>>As part of cooking adventures- I bought some Galanga Ginger for Thai food!
>>It is very expensive (3.99/lb). I used a little. Now how do I store it so
>>it wont get rotten?
>>Thanks in advance to those who care to reply and help!
>
>$4/lb is cheap for Galangal (notice correct spelling). Store it
>at room temperature in moist sand.
>
>-sw



Gernot Katzer, who graciously posted to this group the other day, has
a listing of the name variations on his pages. Either way is
acceptable.

http://www-ang.kfunigraz.ac.at/~katz...?Alpi_gal.html

Mr. Katzer is an expert in the field and his web pages are remarkable
for their depth and accuracy, as well as their lovely pictures.

Boron