Gerardus > wrote:
> Nick Cramer said...
> > Gerardus > wrote:
> > > When to use galanga, long pepper and melegueta pepper
> > > as all recipes are simplified to use their classical
> > > substitutes ?
> >
> > Galanga (also called Kah or Lao in Thailand), while a form of ginger,
> > has a unique flavor. There is no substitute.
> >
> Thanks !
>
> I'm searching recipes that use those ingredients...
> as most Asian recipes in English don't !

I don't have any recipes that use long pepper or melegueta pepper, but I
can mail or email you some Thai recipes that use galanga, in English, if
you want.

--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
~Semper Fi~

Nick Cramer said...
> Gerardus > wrote:
> > Nick Cramer said...
> > > Gerardus > wrote:
> > > > When to use galanga, long pepper and melegueta pepper
> > > > as all recipes are simplified to use their classical
> > > > substitutes ?
> > >
> > > Galanga (also called Kah or Lao in Thailand), while a form of ginger,
> > > has a unique flavor. There is no substitute.
> > >
> > Thanks !
> >
> > I'm searching recipes that use those ingredients...
> > as most Asian recipes in English don't !
>
> I don't have any recipes that use long pepper or melegueta pepper, but I
> can mail or email you some Thai recipes that use galanga, in English, if
> you want.
>
>

Thanks !


I had a look in the David Thompson book and galanga is used at lots of
places !

We shall try before the galanga we got from a friend turns bad...


Gerardus

Gerardus > wrote:
> Nick Cramer said...
> > Gerardus > wrote:
> > > Nick Cramer said...
> > > > Gerardus > wrote:
> > > > > When to use galanga, long pepper and melegueta pepper
> > > > > as all recipes are simplified to use their classical
> > > > > substitutes ?
> > > >
> > > > Galanga (also called Kah or Lao in Thailand), while a form of
> > > > ginger, has a unique flavor. There is no substitute.
> > > >
> > > Thanks !
> > >
> > > I'm searching recipes that use those ingredients...
> > > as most Asian recipes in English don't !
> >
> > I don't have any recipes that use long pepper or melegueta pepper, but
> > I can mail or email you some Thai recipes that use galanga, in English,
> > if you want.
> >
> Thanks !
>
> I had a look in the David Thompson book and galanga is used at lots of
> places !
>
> We shall try before the galanga we got from a friend turns bad...

Slice it about 1/8" (3 mm) thick, dry it and put it in a closed container.
Dried galanga will keep indefinitely, unrefrigerated.

--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
~Semper Fi~

Nick Cramer said...
> Gerardus > wrote:
> > Nick Cramer said...
> > > Gerardus > wrote:
> > > > Nick Cramer said...
> > > > > Gerardus > wrote:
> > > > > > When to use galanga, long pepper and melegueta pepper
> > > > > > as all recipes are simplified to use their classical
> > > > > > substitutes ?
> > > > >
> > > > > Galanga (also called Kah or Lao in Thailand), while a form of
> > > > > ginger, has a unique flavor. There is no substitute.
> > > > >
> > > > Thanks !
> > > >
> > > > I'm searching recipes that use those ingredients...
> > > > as most Asian recipes in English don't !
> > >
> > > I don't have any recipes that use long pepper or melegueta pepper, but
> > > I can mail or email you some Thai recipes that use galanga, in English,
> > > if you want.
> > >
> > Thanks !
> >
> > I had a look in the David Thompson book and galanga is used at lots of
> > places !
> >
> > We shall try before the galanga we got from a friend turns bad...
>
> Slice it about 1/8" (3 mm) thick, dry it and put it in a closed container.
> Dried galanga will keep indefinitely, unrefrigerated.
>
>

Thanks !


Gerardus

Nick wrote on 20 Aug 2007 10:07:35 GMT:

NC> Gerardus > wrote:
??>> Nick Cramer said...
??>>> Gerardus > wrote:
??>>>> Nick Cramer said...
??>>>>> Gerardus > wrote:
??>>>>>> When to use galanga, long pepper and melegueta pepper
??>>>>>> as all recipes are simplified to use their classical
??>>>>>> substitutes ?
??>>>>>
??>>>>> Galanga (also called Kah or Lao in Thailand), while a
??>>>>> form of ginger, has a unique flavor. There is no
??>>>>> substitute.
??>>>>>
??>>>> Thanks !
??>>>>
??>>>> I'm searching recipes that use those ingredients...
??>>>> as most Asian recipes in English don't !
??>>>
??>>> I don't have any recipes that use long pepper or
??>>> melegueta pepper, but I can mail or email you some Thai
??>>> recipes that use galanga, in English, if you want.
??>>>
??>> Thanks !
??>>
??>> I had a look in the David Thompson book and galanga is
??>> used at lots of places !
??>>
??>> We shall try before the galanga we got from a friend turns
??>> bad...

NC> Slice it about 1/8" (3 mm) thick, dry it and put it in a
NC> closed container. Dried galanga will keep indefinitely,
NC> unrefrigerated.

Like root ginger, galanga can be frozen. I agree that there is a
noticeable difference in taste between galanga and ginger tho'
they are related plants and store-bought dried galanga seems to
have less taste than dried ginger.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

Gerardus wrote:
>
> I had a look in the David Thompson book and galanga is used at lots of
> places !
>
> We shall try before the galanga we got from a friend turns bad...

I keep it in a jar of sherry in the refrigerator. Another jar has ginger
kept the same way. Turns a little dark, but keeps well.

--
Saara
http://skagitfoodshed.wordpress.com/

Saara said...
> Gerardus wrote:
> >
> > I had a look in the David Thompson book and galanga is used at lots of
> > places !
> >
> > We shall try before the galanga we got from a friend turns bad...
>
> I keep it in a jar of sherry in the refrigerator. Another jar has ginger
> kept the same way. Turns a little dark, but keeps well.
>
>

Do you mean a jar full of Xeres ?


Gerardus who gets sherry in bottle

Gerardus wrote:
> Saara said...
>> Gerardus wrote:
>>> I had a look in the David Thompson book and galanga is used at lots of
>>> places !
>>>
>>> We shall try before the galanga we got from a friend turns bad...
>> I keep it in a jar of sherry in the refrigerator. Another jar has ginger
>> kept the same way. Turns a little dark, but keeps well.
>>
>>
>
> Do you mean a jar full of Xeres ?
>
>
> Gerardus who gets sherry in bottle

I just pour a little Oloroso from the bottle into a jar with chunks of
galangal or ginger. Just enough to cover. Makes good "cooking wine"
later! Vermouth and vodka have also been used in this household.

--
Saara
http://skagitfoodshed.wordpress.com/

Steve Wertz wrote:
> On Tue, 21 Aug 2007 20:41:07 GMT, Saara wrote:
>
>> I just pour a little Oloroso from the bottle into a jar with chunks of
>> galangal or ginger. Just enough to cover. Makes good "cooking wine"
>> later!
>
> It's very drinkable, too. Trust me :-) I've been experimenting
> with ginger beer lately.

Much as I don't like it when they call cocktails "martinis", the first
thing that I came up with was a GinGintini.

--
Saara
http://skagitfoodshed.wordpress.com/