Julia Altshuler wrote:
>
> Katra wrote:
> > In article >,
> > Levelwave(C) > wrote:
> >
> >
> >>Katra wrote:
> >>
> >>
> >>>I then run it over a fine cheese grater.
> >>
> >>
> >>Microplane. Shame on you...
>
> Allow me to step in an put an end to this foolish argument. Ginger must
> be chopped, not grated. The type of grater doesn't matter. No matter
> what you use, you'll end up with a fibrous mess after the first 10
> passes. If you chop it in the food processor, the fiber parts get all
> choppy and chewable. There. Now stop bickering.

Ah then all those Japanese ginger graters have been used for centuries
for no reason at all.
Only old, poor quality ginger is fibrous and cannot be grated properly.
Go buy yourself some decent ginger for a change.
>
> I chop a bunch at once and store the extra in sherry in the fridge in a
> tightly covered container.
>
> Uses: Double the amount of dried ginger called for in ginger bread and
> cookies with fresh. Throw in a generous amount of fresh ginger in any
> soup or stir fry recipe that calls for soy sauce (or tamari or shoyu).
> Sprinkle it on top of buttered carrots.
>
> --Lia