In article >,
"Emily Quesenberry" > wrote:

> Ok I think I'm finally going to try it. I have always been a fan of ANYTHING
> and I mean anything with ginger in it, but for some reason I am completely
> scared using it. I am planning on doing a lovely little oriental themed
> dinner sometime in the upcoming week and was wanting to incorporate some
> ginger...
>
> Does anyone have any tips on using ginger or preparing it - preferences or
> maybe even a favorite ginger recipe, even if it's not oriental in nature?
> I've got quite a few recipes, I'm just unsure of what exactly I should get
> at the grocery store in terms of the ginger itself.
>
> Thanks in advance - I"m slowly learning :-)

I use a lot of ginger, mainly in stir fry's, but I made turkey soup
tonight from the backbones of a couple of turkeys. I added ginger and
garlic to that and oh did it come out good!

I personally purchase fresh ginger root from the grocery store and keep
it in a basket or paper bag in the 'frige. I break off as much as I want
to use, then wash well and cut off any blemishes, but I don't bother to
peel it.

I then run it over a fine cheese grater. Quick and easy, and works very
well for nearly any recipe that I make.

Hope this helps?

K.

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