On Sun 02 Oct 2005 12:13:55a, OmManiPadmeOmelet wrote in rec.food.cooking:

> I add it at the beginning along with everything else and, like you, I
> don't measure. ;-) Just one large bulb section and I run it over a fine
> cheese grater, or sometimes I'll slice it and throw it into my little
> electric chopper with a little sauce to get it good and liquified.
> Depends..... I'd say one 2" root section per 2 quarts of sauce total
> volume off the top of my head.
>
> IMHO ginger is so complimentary to garlic, I've been using it a LOT. I
> buy it fresh and I have a small wicker basket in the 'frige I store it
> in and just break off chunks as needed. It stores pretty well. I'll trim
> off any dry parts, but I don't peel it.
>

I usually fresh ginger around and I love it with garlic. I always use them
together in Asian dishes. Thanks for the quantities and method. I will
try it!

--
Wayne Boatwright *¿*
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