On Thu, 11 Mar 2010 21:32:24 -0800, sf wrote:

> On Thu, 11 Mar 2010 13:59:23 -0600, Melba's Jammin'
> > wrote:
>
>> In article >,
>> pltrgyst > wrote:
>>
>>> On Thu, 11 Mar 2010 08:04:57 -0600, Melba's Jammin'
>>> >
>>> wrote:
>>>
>>> >Recipe By: Jill McQuown, posted to r.f.cooking 1-2-2008
>>> >
>>> >1 lb. boneless skinless chicken thighs
>>> >1/2 cup low salt soy sauce
>>> >1/4 teaspoon ground ginger
>>> >1/2 teaspoon black pepper
>>> >1-2 cloves garlic, minced
>>> >1/2 tsp. ground ginger
>>> >3 tablespoons orange juice
>>> >1 tablespoon brown sugar or honey
>>> >2 tablespoons orange juice or water and 1 tsp. cornstarch ---Thickener
>>>
>>> Something missing, or an erroneouse ginger entry?
>>>
>>> -- Larry
>>
>> ?? It copied over from my software just fine, Larry.
>
> He was pointing out the two different amounts for ground ginger and
> wondered if one of them should be a different ingredient.

....and i would use minced ginger root in any case.

your pal,
blake

On Sat, 13 Mar 2010 14:05:01 -0500, blake murphy
> wrote:

> On Thu, 11 Mar 2010 21:32:24 -0800, sf wrote:
>
> > On Thu, 11 Mar 2010 13:59:23 -0600, Melba's Jammin'
> > > wrote:
> >
> >> In article >,
> >> pltrgyst > wrote:
> >>
> >>> On Thu, 11 Mar 2010 08:04:57 -0600, Melba's Jammin'
> >>> >
> >>> wrote:
> >>>
> >>> >Recipe By: Jill McQuown, posted to r.f.cooking 1-2-2008
> >>> >
> >>> >1 lb. boneless skinless chicken thighs
> >>> >1/2 cup low salt soy sauce
> >>> >1/4 teaspoon ground ginger
> >>> >1/2 teaspoon black pepper
> >>> >1-2 cloves garlic, minced
> >>> >1/2 tsp. ground ginger
> >>> >3 tablespoons orange juice
> >>> >1 tablespoon brown sugar or honey
> >>> >2 tablespoons orange juice or water and 1 tsp. cornstarch ---Thickener
> >>>
> >>> Something missing, or an erroneouse ginger entry?
> >>>
> >>> -- Larry
> >>
> >> ?? It copied over from my software just fine, Larry.
> >
> > He was pointing out the two different amounts for ground ginger and
> > wondered if one of them should be a different ingredient.
>
> ...and i would use minced ginger root in any case.
>
No reason to use powdered when you have fresh, unless you're a slave
to a recipe... but I'm also wondering about the two ginger entries.

--
I love cooking with wine.
Sometimes I even put it in the food.

In article >,
blake murphy > wrote:
> ...and i would use minced ginger root in any case.
>
> your pal,
> blake

Yolk's on me. I didn't even notice that there are two measures for
ginger in there. And I'd use fresh, too. Thanks, Blake.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Gumbo 3-11-2010

> In article >,
> "Paul M. Cook" > wrote:
>
> > They were on sale, 10 pounds for 7 bucks. OK, so what would be a quick and
> > easy, yet pleasing dish to prepare? I was going to deep fry them but I
> > don't want all the mess. Something in the oven would be cool.
> >

Watching FoodNetwork today... Five Ingredient Fix has a tasty looking
recipe.
http://www.foodnetwork.com/recipes/c...ipe/index.html

Citrus-Garlic Roasted Chicken
Recipe courtesy Claire Robinson, 2009

Level: Easy

4 to 6 servings

Ingredients

4 large bone-in, skin on chicken breasts, about 3 pounds
4 large whole chicken thighs, about 2 pounds
1/2 navel orange, zested, plus the juice of 1 whole orange
2 limes, 1 zested, both juiced
1/2 cup extra-virgin olive oil
4 large cloves garlic, peeled and smashed
1 teaspoon kosher salt, plus more for seasoning
Freshly cracked black pepper

Directions

Put the chicken in a large nonmetalic bowl. Put the orange and lime
zests in a small bowl and add the fruit juices. Whisk in the olive
oil, garlic, 1 teaspoon salt, and a generous grind of black pepper.
Pour the marinade over the chicken and toss until well coated.
Marinate for 20 to 30 minutes but no longer than 45 minutes.

Preheat the oven to 375 degrees F. Put a rack on a rimmed baking
sheet. With tongs, remove the chicken pieces from the marinade and
arrange them on the rack leaving space between each piece. Drizzle a
small spoonful of the marinade over the top of each chicken piece;
season well with salt and pepper, to taste. Roast until the chicken is
cooked through and the juices run clear when meat is pierced with a
knife, about 45 minutes.

Transfer the chicken to a serving platter. Cool slightly before
serving or let stand until room temperature before refrigerating for
later use.

FoodNetwork.com


--
I love cooking with wine.
Sometimes I even put it in the food.

"Melba's Jammin'" > wrote in message
...
> In article >,
> blake murphy > wrote:
>> ...and i would use minced ginger root in any case.
>>
>> your pal,
>> blake
>
> Yolk's on me. I didn't even notice that there are two measures for
> ginger in there. And I'd use fresh, too. Thanks, Blake.
>
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://web.me.com/barbschaller
> Gumbo 3-11-2010



I don't often have fresh ginger hanging around. And I sure don't keep it
around in hopes I might need it. That's why I use ground ginger. But I'm
glad you like the recipe. It was one my mother used to make, back when she
actually did cook. LOL I took it to pot lucks in a crock pot a few times
(pre-prepared); everyone enjoyed it. It's tasty

Jill

On Sat, 13 Mar 2010 16:08:33 -0500, "jmcquown" >
wrote:

> I don't often have fresh ginger hanging around. And I sure don't keep it
> around in hopes I might need it. That's why I use ground ginger. But I'm
> glad you like the recipe. It was one my mother used to make, back when she
> actually did cook. LOL I took it to pot lucks in a crock pot a few times
> (pre-prepared); everyone enjoyed it. It's tasty

Fresh ginger wasn't exactly a household item in the lower 48 back in
the day when your mom was cooking and socializing.

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:
> On Sat, 13 Mar 2010 16:08:33 -0500, "jmcquown" >
> wrote:
>
>> I don't often have fresh ginger hanging around. And I sure don't keep it
>> around in hopes I might need it. That's why I use ground ginger. But I'm
>> glad you like the recipe. It was one my mother used to make, back when she
>> actually did cook. LOL I took it to pot lucks in a crock pot a few times
>> (pre-prepared); everyone enjoyed it. It's tasty
>
> Fresh ginger wasn't exactly a household item in the lower 48 back in
> the day when your mom was cooking and socializing.
>

Same here. It was not readily available here until about 10 years ago.

Mr. Joseph Littleshoes Esq. > wrote:

> Im familiar with Alice B. Toklas's chocolate brownie recipe

You are? You must be the only one in the whole wide world, then. As I
posted before, Alice B. Toklas's brownie recipe is a myth. There is no
brownie of any kind in her cookbook, but there is a recipe for haschich
(sic) fudge attributed to Brian Gysen.

Victor

On Sat, 13 Mar 2010 13:53:18 -0800, sf wrote:

> On Sat, 13 Mar 2010 16:08:33 -0500, "jmcquown" >
> wrote:
>
>> I don't often have fresh ginger hanging around. And I sure don't keep it
>> around in hopes I might need it. That's why I use ground ginger. But I'm
>> glad you like the recipe. It was one my mother used to make, back when she
>> actually did cook. LOL I took it to pot lucks in a crock pot a few times
>> (pre-prepared); everyone enjoyed it. It's tasty
>
> Fresh ginger wasn't exactly a household item in the lower 48 back in
> the day when your mom was cooking and socializing.

true. but now that it is available, it's nice to have. dirt cheap, too.

your pal,
blake

On Sun, 14 Mar 2010 14:49:38 -0400, blake murphy
> wrote:

> On Sat, 13 Mar 2010 13:53:18 -0800, sf wrote:
>
> > On Sat, 13 Mar 2010 16:08:33 -0500, "jmcquown" >
> > wrote:
> >
> >> I don't often have fresh ginger hanging around. And I sure don't keep it
> >> around in hopes I might need it. That's why I use ground ginger. But I'm
> >> glad you like the recipe. It was one my mother used to make, back when she
> >> actually did cook. LOL I took it to pot lucks in a crock pot a few times
> >> (pre-prepared); everyone enjoyed it. It's tasty
> >
> > Fresh ginger wasn't exactly a household item in the lower 48 back in
> > the day when your mom was cooking and socializing.
>
> true. but now that it is available, it's nice to have. dirt cheap, too.
>
I try to keep it in supply, the same way I always have onions and
lettuce on hand.

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote on Sun, 14 Mar 2010 12:00:32 -0700:

>> On Sat, 13 Mar 2010 13:53:18 -0800, sf wrote:
>>
> >> On Sat, 13 Mar 2010 16:08:33 -0500, "jmcquown"
> >> > wrote:
> >>
> >>> I don't often have fresh ginger hanging around. And I
> >>> sure don't keep it around in hopes I might need it.
> >>> That's why I use ground ginger. But I'm glad you like the
> >>> recipe. It was one my mother used to make, back when she
> >>> actually did cook. LOL I took it to pot lucks in a crock
> >>> pot a few times (pre-prepared); everyone enjoyed it. It's
> >>> tasty
> >>
> >> Fresh ginger wasn't exactly a household item in the lower
> >> 48 back in the day when your mom was cooking and
> >> socializing.
>>
>> true. but now that it is available, it's nice to have. dirt
>> cheap, too.
>>
> I try to keep it in supply, the same way I always have onions
> and lettuce on hand.

Unless I forget to buy it, I always have a plastic bag with ginger root
in the freezer. It is easy to defrost an end for grating and fresh
ginger makes so much difference in Indian and Chinese cooking.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

In article >,
blake murphy > wrote:

> On Sat, 13 Mar 2010 13:53:18 -0800, sf wrote:
>
> > On Sat, 13 Mar 2010 16:08:33 -0500, "jmcquown" >
> > wrote:
> >
> >> I don't often have fresh ginger hanging around. And I sure don't keep it
> >> around in hopes I might need it. That's why I use ground ginger. But I'm
> >> glad you like the recipe. It was one my mother used to make, back when
> >> she
> >> actually did cook. LOL I took it to pot lucks in a crock pot a few times
> >> (pre-prepared); everyone enjoyed it. It's tasty
> >
> > Fresh ginger wasn't exactly a household item in the lower 48 back in
> > the day when your mom was cooking and socializing.
>
> true. but now that it is available, it's nice to have. dirt cheap, too.
>
> your pal,
> blake

It also freezes well. Whole.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

On Sat, 13 Mar 2010 16:08:33 -0500, "jmcquown" > wrote:
>
>I don't often have fresh ginger hanging around. And I sure don't keep it
>around in hopes I might need it....

It freezes beautifully in a zip-loc and lasts for months.

-- Larry

pltrgyst wrote:
> On Sat, 13 Mar 2010 16:08:33 -0500, > wrote:
>> I don't often have fresh ginger hanging around. And I sure don't keep it
>> around in hopes I might need it....
>
> It freezes beautifully in a zip-loc and lasts for months.

I /was/ going to say that I'm going to try this idea, as its too cold to
grow Ginger here... but there's a new thread which seemingly contradicts
your claim I can't see why it'd turn to mush though?



--
The power of accurate observation is commonly called cynicism
by those who haven't got it - George Bernard Shaw

On Wed, 17 Mar 2010 13:10:55 +1100, Jeßus > wrote:

> pltrgyst wrote:
> > On Sat, 13 Mar 2010 16:08:33 -0500, > wrote:
> >> I don't often have fresh ginger hanging around. And I sure don't keep it
> >> around in hopes I might need it....
> >
> > It freezes beautifully in a zip-loc and lasts for months.
>
> I /was/ going to say that I'm going to try this idea, as its too cold to
> grow Ginger here... but there's a new thread which seemingly contradicts
> your claim I can't see why it'd turn to mush though?

That person forgot to return his ginger to the freezer.

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:
> On Wed, 17 Mar 2010 13:10:55 +1100, > wrote:
>
>> pltrgyst wrote:
>>> On Sat, 13 Mar 2010 16:08:33 -0500, > wrote:
>>>> I don't often have fresh ginger hanging around. And I sure don't keep it
>>>> around in hopes I might need it....
>>> It freezes beautifully in a zip-loc and lasts for months.
>> I /was/ going to say that I'm going to try this idea, as its too cold to
>> grow Ginger here... but there's a new thread which seemingly contradicts
>> your claim I can't see why it'd turn to mush though?
>
> That person forgot to return his ginger to the freezer.

Ah. Well, no wonder it went all soggy



--
The power of accurate observation is commonly called cynicism
by those who haven't got it - George Bernard Shaw

On Wed, 17 Mar 2010 13:56:08 +1100, Jeßus > wrote:

> sf wrote:
> > On Wed, 17 Mar 2010 13:10:55 +1100, > wrote:
> >
> >> pltrgyst wrote:
> >>> On Sat, 13 Mar 2010 16:08:33 -0500, > wrote:
> >>>> I don't often have fresh ginger hanging around. And I sure don't keep it
> >>>> around in hopes I might need it....
> >>> It freezes beautifully in a zip-loc and lasts for months.
> >> I /was/ going to say that I'm going to try this idea, as its too cold to
> >> grow Ginger here... but there's a new thread which seemingly contradicts
> >> your claim I can't see why it'd turn to mush though?
> >
> > That person forgot to return his ginger to the freezer.
>
> Ah. Well, no wonder it went all soggy

He figured that part out in a later post.

--
I love cooking with wine.
Sometimes I even put it in the food.