On Sat, 07 Jun 2008 07:51:37 -0700, sf <.> wrote:

>On Sat, 07 Jun 2008 07:39:11 -0500, Andy <q> wrote:
>
>>I've used ginger in a few dishes. Isn't it spicy hot aside from intensely
>>flavorful?
>
>I've never noticed heat and I use it often.... oh, do you cook it in
>chunks? I don't.

it's not hot like hot-pepper hot, but the bitey taste is related.
unless you're speaking of ground ginger.

your pal,
blake

On Sat, 07 Jun 2008 13:23:44 -0400, Boron Elgar
> wrote:

>On Sat, 07 Jun 2008 15:59:05 GMT, blake murphy
> wrote:
>
>>On Fri, 06 Jun 2008 21:14:42 -0400, Boron Elgar
> wrote:
>
>>>
>>>Right now I have ginger, galangal and turmeric growing like that.
>>>Boron
>>
>>the galangal sounds interesting. i seem to see it only frozen in
>>stores (maryland).
>>
>>your pal,
>>blake
>
>
>I have never been able to get it fresh very easily so I ordered some
>online and potted it up. Best way to assure myself of a fresh supply.
>I grow lemon grass and keffir lime, too, so I have my Thai ingredients
>handy for cooking.
>
>Boron

lemon grass i can get fresh at whole foods, but keffir lime leaves are
difficult to find also. sounds like you've set yourself up nicely,
boron.

your pal,
blake

On Sun, 08 Jun 2008 13:19:03 GMT, blake murphy
> wrote:

>On Sat, 07 Jun 2008 07:51:37 -0700, sf <.> wrote:
>
>>On Sat, 07 Jun 2008 07:39:11 -0500, Andy <q> wrote:
>>
>>>I've used ginger in a few dishes. Isn't it spicy hot aside from intensely
>>>flavorful?
>>
>>I've never noticed heat and I use it often.... oh, do you cook it in
>>chunks? I don't.
>
>it's not hot like hot-pepper hot, but the bitey taste is related.
>unless you're speaking of ground ginger.
>
Ginger is ginger and I've never considered that it bites back....
unless maybe you're chewing on a big chunk. Candied ginger is
something I'm careful about and take small bites. Fresh, no. I shred
it up and it disappears into the dish.

--
See return address to reply by email
remove the smile first

On Sun, 08 Jun 2008 13:24:38 GMT, blake murphy
> wrote:

>On Sat, 07 Jun 2008 13:23:44 -0400, Boron Elgar
> wrote:
>
>>On Sat, 07 Jun 2008 15:59:05 GMT, blake murphy
> wrote:
>>
>>>On Fri, 06 Jun 2008 21:14:42 -0400, Boron Elgar
> wrote:
>>
>>>>
>>>>Right now I have ginger, galangal and turmeric growing like that.
>>>>Boron
>>>
>>>the galangal sounds interesting. i seem to see it only frozen in
>>>stores (maryland).
>>>
>>>your pal,
>>>blake
>>
>>
>>I have never been able to get it fresh very easily so I ordered some
>>online and potted it up. Best way to assure myself of a fresh supply.
>>I grow lemon grass and keffir lime, too, so I have my Thai ingredients
>>handy for cooking.
>>
>>Boron
>
>lemon grass i can get fresh at whole foods, but keffir lime leaves are
>difficult to find also. sounds like you've set yourself up nicely,
>boron.
>
>your pal,
>blake

I've set up the aphids and scale insects, too.

Boron

On Sun 08 Jun 2008 05:41:15a, Janet Bostwick told us...

> Wayne Boatwright wrote:
>> On Sat 07 Jun 2008 10:38:18p, sf told us...
>>
>
>>
>> Yes, I guess in a way that are quite similar. However, I like the
>> way the nubs on the china/porcelain/ceramic whatever, works with the
>> ginger. I'm not sure the metal one would work quite the same way.
>>
>> --
>> Wayne Boatwright
>
> Why? I've watched the cooking shows when various tools are used on the
> ginger and I couldn't tell a difference. How does your ginger come out.
> Is it juice and pulp or juice only? I get juice and pulp from the
> microplane -- it doesn't seem to produce any shreds. I'm not hassleing
> you, I'm just trying to figure out what the outcome is with the various
> tools. Janet

Mine comes out with mushy pulp and juice. The first grater that Barbara
showed did not look like it would produce the same effect. That's the one
she doesn't use. The grater she does use produces shreds. I don't want
shreds. Another point, although strictly mechanical, is that the ceramic
grater with the nubs on it works much faster at the task than when I tried
it on my microplane.

HTH to clarify.

--
Wayne Boatwright
-------------------------------------------
Sunday, 06(VI)/08(VIII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Hello, I'm the Doctor, and this is my
companion, @FN@.
-------------------------------------------

On Sun 08 Jun 2008 06:19:03a, blake murphy told us...

> On Sat, 07 Jun 2008 07:51:37 -0700, sf <.> wrote:
>
>>On Sat, 07 Jun 2008 07:39:11 -0500, Andy <q> wrote:
>>
>>>I've used ginger in a few dishes. Isn't it spicy hot aside from
intensely
>>>flavorful?
>>
>>I've never noticed heat and I use it often.... oh, do you cook it in
>>chunks? I don't.
>
> it's not hot like hot-pepper hot, but the bitey taste is related.
> unless you're speaking of ground ginger.
>
> your pal,
> blake
>
>

If you buy a *very* fresh jar of ground ginger, it actually can be hot. I
was surprised.

--
Wayne Boatwright
-------------------------------------------
Sunday, 06(VI)/08(VIII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Hello, I'm the Doctor, and this is my
companion, @FN@.
-------------------------------------------

Wayne Boatwright wrote:
> On Sun 08 Jun 2008 05:41:15a, Janet Bostwick told us...
>
>> Wayne Boatwright wrote:
>>> On Sat 07 Jun 2008 10:38:18p, sf told us...
>>>
>>
>>>
>>> Yes, I guess in a way that are quite similar. However, I like the
>>> way the nubs on the china/porcelain/ceramic whatever, works with the
>>> ginger. I'm not sure the metal one would work quite the same way.
>>>
>>> --
>>> Wayne Boatwright
>>
>> Why? I've watched the cooking shows when various tools are used on
>> the ginger and I couldn't tell a difference. How does your ginger
>> come out. Is it juice and pulp or juice only? I get juice and pulp
>> from the microplane -- it doesn't seem to produce any shreds. I'm
>> not hassleing you, I'm just trying to figure out what the outcome is
>> with the various tools. Janet
>
> Mine comes out with mushy pulp and juice. The first grater that
> Barbara showed did not look like it would produce the same effect.
> That's the one she doesn't use. The grater she does use produces
> shreds. I don't want shreds. Another point, although strictly
> mechanical, is that the ceramic grater with the nubs on it works much
> faster at the task than when I tried it on my microplane.
>
> HTH to clarify.
>
> --
> Wayne Boatwright
O.k., thanks, Janet

Boron Elgar wrote:

> On Fri, 6 Jun 2008 17:57:25 -0600, "Janet Bostwick"
> > wrote:
>
> >Boron Elgar wrote:
> >> On Fri, 6 Jun 2008 06:28:20 -0600, "Janet Bostwick"
> >> > wrote:
> >>
> >>> Janet Bostwick wrote:
> >>>> Are you experiencing a shortage of ginger root in your area? Two
> >>>> weeks ago I couldn't find any in the stores, this week all I could
> >>>> find was tiny bits and pieces. Did something happen to damage the
> >>>> crop? Janet
> >>> Thanks for your replies, folks. You all live around me, so here in
> >>> Idaho we should be getting ginger as well. Unless there is a great
> >>> conspiracy?? Janet
> >>>
> >>
> >> I haven't bought ginger in ages. I keep some growing in a pot and just
> >> dig up a bit when I need it.
> >>
> >> Boron
> >
> >I was just about to ask directions for that. Please? Big pot? What
kind
> >of plant pops up? Do you plant several pieces? C'mon, give Boron.
> >Details, details.
> >Janet
> >
>
> At least an 10" pot, regular to slightly sandy soil. Pick a piece of
> ginger that seems to have eyes on it. Place at least a 3-4" chunk of
> it in the pot and keep it in the shade. Bright, but indirect light is
> fine, though. It'll burn in the sun.
>
> Long, thin green leaves will sprout up like a green leaf fountain and
> grow from spring to late fall, then die back over the winter. It'll
> still be alive and grow again the next year.
>
> Any time you want ginger, just reach down, find a piece of new growth
> and cut it off, returning the rest to the pot.
>
> Right now I have ginger, galangal and turmeric growing like that. Of
> course, I am insane...I am probably the only person in northern New
> Jersey with an Arbequina olive tree about to bloom, too. I swear I
> will get that sucker to fruit.
>
> And I am growing a giant sequoia in a pot, too.


You know, I am going to try the ginger in a pot. I'm also going to get some
taro roots, they grow into what's commonly known as "elephant ears", an
ornamental aroid...

I like this way of gardening, less expensive than the garden center and
lotsa fun to boot...

I once had a giant sequoia in a pot, grew about a foot and then croaked...

<oh well>

;-)


--
Best
Greg

On Sun, 8 Jun 2008 15:21:59 -0500, "Gregory Morrow"
> wrote:

>
>Boron Elgar wrote:

>>
>> And I am growing a giant sequoia in a pot, too.
>
>
>You know, I am going to try the ginger in a pot. I'm also going to get some
>taro roots, they grow into what's commonly known as "elephant ears", an
>ornamental aroid...

It's great fun. I throw almost any seed or pit into dirt. I have
grapefruit, pomegranate, mango and avocado going at the moment. I'm
waiting for a blood orange to sprout, but I fear a squirrel may have
dug it up.

>I like this way of gardening, less expensive than the garden center and
>lotsa fun to boot...
>
>I once had a giant sequoia in a pot, grew about a foot and then croaked...
>
><oh well>
>
>;-)

I have had my sequoia for 5 years. I got two seedlings at the Amador
County Fair when I was visiting The Hub's cousin's winery (Amador
Foothill Winery). I have kept one tree alive all this time and gave
the second one to my dentist who still had his, I believe.

Boron

Janet Wilder wrote:
>
> Arri London wrote:
> >
> > Andy wrote:
> >> sf said...
> >>
> >>> On Sat, 07 Jun 2008 07:39:11 -0500, Andy <q> wrote:
> >>>
> >>>> I've used ginger in a few dishes. Isn't it spicy hot aside from intensely
> >>>> flavorful?
> >>> I've never noticed heat and I use it often.... oh, do you cook it in
> >>> chunks? I don't.
> >> sf,
> >>
> >> I have a ginger grater plate thingy that turns ginger to mush. Worked good
> >> for garlic cloves too.
> >>
> >> Can't remember the last time I used it.
> >>
> >> Andy
> >
> > Sounds like a Japanese 'shoga oroshigane'. We have a couple of them;
> > very useful. Also good for when a recipe calls for ginger juice: grate
> > the ginger and let the juice collect in the little trough.
>
> Is this the ginger grater everyone is talking about?
>
> http://tinyurl.com/3r3d7f
>
> Texas Janet
>
>

That's one version. The two we have are rectangular but that doesn't
matter much. It's the grating surface that counts.

Wayne Boatwright wrote:
>
> On Sat 07 Jun 2008 04:42:37p, Arri London told us...
>
> >
> >
> > Wayne Boatwright wrote:
> >>
> >> On Sat 07 Jun 2008 05:39:11a, Andy told us...
> >>
> >> > Janet Bostwick said...
> >
> > <snip>
> >
> >> >
> >> >
> >> > I've used ginger in a few dishes. Isn't it spicy hot aside from
> >> > intensely flavorful?
> >> >
> >> > Andy
> >>
> >> Yes, ginger in any form (even dry ground) has a degree of hotness.
> >> There is a brand of gingerale available in the midwest and I believe in
> >> the east that has enough ginger in it to have a slightly hot
> >> aftertaste. Have you ever seen or tried Vernor's Gingerale? It's the
> >> only gingerale that really tastets like ginger to me. The typical
> >> amounts used in recipes don't usually get much heat from ginger, mostly
> >> just the flavor. Having said that, I would not suggest drinking the
> >> ginger infused sherry or madeira. Use the wine in cooking or baking.
> >>
> >> --
> >> Wayne Boatwright
> >
> >
> > Have you had Vernor's lately? Used to drink it when I lived in
> > Cleveland, although it didn't seem very sharp to me at that time. Found
> > some in a local shop a couple of years ago and it had no bite at all and
> > just tasted wrong. And no there is nothing wrong with my sense of taste;
> > it must have been reformulated for 'export' or summat
> > You'd probably like some of the UK ginger beers, a few of which are
> > alcoholic.
> >
>
> I haven't heard Vernors in years. I guess it's no surprise that it's
> changed. Seems like most things have.
>
>

It was very disappointing! Just didn't have the right flavour. That was
about 2 years ago; it's not common around here.

On Sun, 08 Jun 2008 17:34:31 GMT, Wayne Boatwright
> wrote:

>On Sun 08 Jun 2008 06:19:03a, blake murphy told us...
>
>> On Sat, 07 Jun 2008 07:51:37 -0700, sf <.> wrote:
>>
>>>On Sat, 07 Jun 2008 07:39:11 -0500, Andy <q> wrote:
>>>
>>>>I've used ginger in a few dishes. Isn't it spicy hot aside from
>intensely
>>>>flavorful?
>>>
>>>I've never noticed heat and I use it often.... oh, do you cook it in
>>>chunks? I don't.
>>
>> it's not hot like hot-pepper hot, but the bitey taste is related.
>> unless you're speaking of ground ginger.
>>
>> your pal,
>> blake
>>
>>
>
>If you buy a *very* fresh jar of ground ginger, it actually can be hot. I
>was surprised.

well, i'm not a baker, so i have little experience with ground ginger.
if it's called for in an asian recipe, i assume it's a cruddy recipe.

your pal,
blake

On Sun, 08 Jun 2008 11:29:43 -0400, Boron Elgar
> wrote:

>On Sun, 08 Jun 2008 13:24:38 GMT, blake murphy
> wrote:
>
>>On Sat, 07 Jun 2008 13:23:44 -0400, Boron Elgar
> wrote:
>>
>>>On Sat, 07 Jun 2008 15:59:05 GMT, blake murphy
> wrote:
>>>
>>>>On Fri, 06 Jun 2008 21:14:42 -0400, Boron Elgar
> wrote:
>>>
>>>>>
>>>>>Right now I have ginger, galangal and turmeric growing like that.
>>>>>Boron
>>>>
>>>>the galangal sounds interesting. i seem to see it only frozen in
>>>>stores (maryland).
>>>>
>>>>your pal,
>>>>blake
>>>
>>>
>>>I have never been able to get it fresh very easily so I ordered some
>>>online and potted it up. Best way to assure myself of a fresh supply.
>>>I grow lemon grass and keffir lime, too, so I have my Thai ingredients
>>>handy for cooking.
>>>
>>>Boron
>>
>>lemon grass i can get fresh at whole foods, but keffir lime leaves are
>>difficult to find also. sounds like you've set yourself up nicely,
>>boron.
>>
>>your pal,
>>blake
>
>I've set up the aphids and scale insects, too.
>
>Boron

bless your thoughty bones! 'as you have done to the least of these'
and all that.

your pal,
blake