On Sun, 05 Oct 2003 19:56:59 GMT, "DRB" > wrote:

>
>"Carnivore269" > wrote

>> As for Ginger, yes I have that one too, BUT I far prefer
>> to use fresh ginger! Ginger root is inexpensive and I just
>> run it sideways over a fine cheese grater. :-)
>
>I use the powdered ginger in my molasses/ginger cookies, and for the top
>secret recipies honey-baked ham recipie. I tried using the fresh ginger
>once for an experiment in chinese cooking, but most of it went to waste. I
>don't prepare enough recipies often enough to really justify the waste. I
>have some crystallized ginger on order from Penzey's for my next experiment
>in chinese cooking.

Unless the recipe calls for crystalized ginger (and I believe some
do), you may not like the result. "Crystalized" ginger is a sweet
candy (the dry sort) or sauce-like prep in heavy syrup. Delicious, but
not what you'd normally use in a stir-fry,