On Sun, 11 Apr 2004, 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.

If you are preparing anything with heat and liquid, slice some ginger from
a good piece of ginger root and drop it in the dish. My mother-in-law will
put pieces in everything she is boiling, stir frying, baking (if there is
a lot of juice, e.g. fish in parchment).

She liked to use whole slices. This way they are big enough you can pick
them out. Too much fresh ginger can actual have a burning effect on the
mouth.

> Thanks in advance - I"m slowly learning :-)
>
> --
>
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
> "I do not wish to expiate, but to live.
> My life is for itself and not for a spectacle.
> I much prefer that it should be of a lower strain,
> so it be genuine and equal, than that it should be glittering and unsteady.
> I wish it to be sound and sweet, and not to heed diet and bleeding."
>
> "It is not attention the child is seeking, but love" - Sigmund Freud
>
>
>
>

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