In article >, wrote:
>On Thu, 02 Aug 2007 14:45:19 GMT, (Phred)
>magnanimously proffered:
>
>>In article >, Julia Altshuler
> > wrote:
>>>Blinky the Shark wrote:
>>>> In here a while back, I picked up the idea of saving ginger in wine.
>>>>
>>>> I've had some in wine for months; I don't use it often. I looked at it
>>>> to day, and didn't know if would still be usable or not. Nothing
>>>> smelled bad. Nothing was walking or swimming around on or in it. It
>>>> wasn't as hard/crisp as fresh, but it wasn't mushy; it was perhaps as
>>>> crisp as fresh celery.
>>>
>>>Did you say wine or sherry? You need something with a fairly high
>>>alcohol content, not the 8% of an ordinary still wine.
>>
>>No wonder Australian wine is so popular overseas. Our reds are
>>typically 13 to 14.5% alcohol in recent vintages. ;-)
>
>Australian reds are ambrosial. The bigger, the better AFAIC.

Amen. :-)

Cheers, Phred.

--
LID

On 2 Aug 2007 20:20:56 GMT, Blinky the Shark >
wrote:

>blake murphy wrote:
>
>> i'll vote that it was o.k. i haven't stored it that way - i usually
>> buy thumb-sized pieces and it goes pretty quickly. the fibers are
>> pretty natural, i think - i'd just cut them away.
>
>I was surprised to see them, that having been a clean cut in the first
>place.
>
>> most references i've seen to the sherry storage method refer to a
>> couple months. one cookbook recommends keeping it in a crock with
>> moist sand, which keeps it alive. break off a hunk, and return the
>> root to the sand.
>
>I don't think I'll be using the crock-o'-sand method, but it's an
>interesting method.

i should have maybe said the book (jim lee's chinese cookbook) was
copyrighted in 1968, before most places had access to the root. still
worth bearing in mind for your post-nuclear holocaust cooking needs.

your pal,
blake

In article >,
Blinky the Shark > wrote:

> Omelet wrote:
>
> > frozen, but most of it I keep fresh in a small wicker basket in the
> > 'frige for fresh grating.
>
> How long's it good for that way?

Generally about 4 to 6 weeks before the tips begin to get a bit manky,
or it starts to dry out.

The hobart tho' holds a stable temp of 40 to 42 degrees. The wicker
basket helps keep it from staying damp enough to get moldy. I store
onions, garlic and fresh fruit (including tomatoes) in wicker too for
the same reason. Old easter baskets with the handles cut off work well.

I put a 2 lb. package of ground beef in the Hobart 24 hours ago to thaw,
and it's nowhere near being ready to cook today. Still hard as a brick
in the middle with a slightly soft layer on top about 1/8th inch thick.

I took it out and will leave it at room temp for about 1 hour. That will
do it.

Then I'll cook the whole thing.
--
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In article >,
blake murphy > wrote:

> most references i've seen to the sherry storage method refer to a
> couple months. one cookbook recommends keeping it in a crock with
> moist sand, which keeps it alive. break off a hunk, and return the
> root to the sand.
>
> your pal,
> blake

I've seen the "live" storage recommendation on cooking shows.
I've got live ginger in the herb garden right now, but have not tried
that.

I'm hoping it'll bloom.
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blake murphy wrote:
> On 2 Aug 2007 20:20:56 GMT, Blinky the Shark >
> wrote:
>
>>blake murphy wrote:
>>
>>> i'll vote that it was o.k. i haven't stored it that way - i usually
>>> buy thumb-sized pieces and it goes pretty quickly. the fibers are
>>> pretty natural, i think - i'd just cut them away.
>>
>>I was surprised to see them, that having been a clean cut in the first
>>place.
>>
>>> most references i've seen to the sherry storage method refer to a
>>> couple months. one cookbook recommends keeping it in a crock with
>>> moist sand, which keeps it alive. break off a hunk, and return the
>>> root to the sand.
>>
>>I don't think I'll be using the crock-o'-sand method, but it's an
>>interesting method.
>
> i should have maybe said the book (jim lee's chinese cookbook) was
> copyrighted in 1968, before most places had access to the root. still
> worth bearing in mind for your post-nuclear holocaust cooking needs.

Ever stop to wonder how sharks cook underwater?

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Omelet wrote:
> In article >,
> Blinky the Shark > wrote:
>
>> Omelet wrote:
>>
>> > frozen, but most of it I keep fresh in a small wicker basket in the
>> > 'frige for fresh grating.
>>
>> How long's it good for that way?
>
> Generally about 4 to 6 weeks before the tips begin to get a bit manky,
> or it starts to dry out.
>
> The hobart tho' holds a stable temp of 40 to 42 degrees. The wicker
> basket helps keep it from staying damp enough to get moldy. I store
> onions, garlic and fresh fruit (including tomatoes) in wicker too for
> the same reason. Old easter baskets with the handles cut off work well.

Hmmm. <mentally files "wicker"> I don't have any wicker in the place.
So it's *not* just something from Norman Rockwell paintings and bad
gifts from Pier 1. Okay, I get it.


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In article >,
Blinky the Shark > wrote:

> >> > frozen, but most of it I keep fresh in a small wicker basket in the
> >> > 'frige for fresh grating.
> >>
> >> How long's it good for that way?
> >
> > Generally about 4 to 6 weeks before the tips begin to get a bit manky,
> > or it starts to dry out.
> >
> > The hobart tho' holds a stable temp of 40 to 42 degrees. The wicker
> > basket helps keep it from staying damp enough to get moldy. I store
> > onions, garlic and fresh fruit (including tomatoes) in wicker too for
> > the same reason. Old easter baskets with the handles cut off work well.
>
> Hmmm. <mentally files "wicker"> I don't have any wicker in the place.
> So it's *not* just something from Norman Rockwell paintings and bad
> gifts from Pier 1. Okay, I get it.
>
>
> --
> Blinky

Easter baskets. :-) Cheap. Chop those annoyingly long handles off.

I've found that that is the best way in the world to store most fresh
produce. Cuts mold formation as it allows air circulation around the
items. I do put a paper towel in the bottom too to make the basket
easier to keep clean.

Alternately, a wire colander/strainer works as well.
--
Peace, Om

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On Fri, 03 Aug 2007 13:08:41 -0500, Omelet >
wrote:

>In article >,
> blake murphy > wrote:
>
>> most references i've seen to the sherry storage method refer to a
>> couple months. one cookbook recommends keeping it in a crock with
>> moist sand, which keeps it alive. break off a hunk, and return the
>> root to the sand.
>>
>> your pal,
>> blake
>
>I've seen the "live" storage recommendation on cooking shows.
>I've got live ginger in the herb garden right now, but have not tried
>that.
>
>I'm hoping it'll bloom.

i'm pulling for your root. or something like that.

your pal,
blake

In article >,
blake murphy > wrote:

> On Fri, 03 Aug 2007 13:08:41 -0500, Omelet >
> wrote:
>
> >In article >,
> > blake murphy > wrote:
> >
> >> most references i've seen to the sherry storage method refer to a
> >> couple months. one cookbook recommends keeping it in a crock with
> >> moist sand, which keeps it alive. break off a hunk, and return the
> >> root to the sand.
> >>
> >> your pal,
> >> blake
> >
> >I've seen the "live" storage recommendation on cooking shows.
> >I've got live ginger in the herb garden right now, but have not tried
> >that.
> >
> >I'm hoping it'll bloom.
>
> i'm pulling for your root. or something like that.
>
> your pal,
> blake

<grins> I'll bet!

I'm taking a picture series of the experiment and hoping that it comes
out well.

The skins are thinner on fresher ginger, or so I've read, making it
easier to grate. I'll save some for re-planting, keep some fresh and
freeze some as well.
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson