"Emily Quesenberry" > wrote in message
...
> 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 :-)
>

You muist buy fresh ginger - the powdered stuff is fine for baking and some
other uses but that's all. Most supermarkets carry it - ask for help if you
do not know what it looks like. It'll keep for a couple of weeks in the
fridge - I put in in a small brown paper bag and then in a plastic bag. To
use, cut off a chunk and peel, then either slice, julienne, or dice as the
recipe calls for. As a general rule of thumb you would use 1 to 3 tsp of
minced ginger in a Chinese stir fry for 4 people, but you can use more if
your taste demands. Have fun - it's a great ingredient.


--
Peter Aitken

Remove the crap from my email address before using.