On Tue, 16 Mar 2010 18:51:43 -0400, Dora wrote:

> Michael Kuettner wrote:
>>>
>> It is handy. Just cut the ginger into slices and peel it before you
>> put it in the Sherry.
>> If it's warm enough in your climate, just plant it in the garden (I
>> did that in Italy).
>>
>> Cheers,
>>
>> Michael Kuettner
>
> Would it be OK to peel and slice a long piece and put it in the
> sherry? It would be easier to grate - or you could slice if needed.
>
> Dora

as far as i know, you can peel the ginger and cut it into hunks (or not),
and the sherry will preserve it just fine.

your pal,
blake

On Wed, 17 Mar 2010 03:35:08 GMT, Wayne Boatwright wrote:

> On Tue 16 Mar 2010 06:54:59p, sf told us...
>
>> On Tue, 16 Mar 2010 19:14:10 -0500, George Leppla
>> > wrote:
>>
>>> Damaeus wrote:
>>> > In news:rec.food.cooking, "Michael Kuettner" >
>>> > posted on Tue, 16 Mar 2010 21:06:03 +0100 the following:
>>> >
>>> >> (PS : Use cheap Sherry, not cooking Sherry. You don't want salt when
>>> >> you preserve ginger that way).
>>> >
>>> > I think it was the Frugal Gourmet who said that if you can't drink the
>>> > wine, don't cook with it.
>>>
>>> Yep. He was the one who said that. He also said.....
>>>
>>> "My, but you are a fine looking young man......."
>>>
>> I still think he was slandered.
>>
>
> I agree with you.

and even if it was all true (or even worse), it has ****-all to do with his
cooking instincts.

your pal,
blake

On Tue, 16 Mar 2010 14:15:33 -0400, Dave Smith wrote:

> George Shirley wrote:
>
>> In your climate you should be able to plant the ginger in your flower
>> beds or a pot and cut what you want when you want it. Of course you
>> would have to water it frequently.
>>
>> I've been eyeballing the spot where we grew ginger last year but haven't
>> seen it sprout yet, we had several hard freezes this past winter and it
>> may have bit the dust. I know the lemon tree was hit hard but the
>> kumquats weathered the freezes easily.
>
> I tried growing some last summer. I was a little late getting it into
> the ground, and I just stuck some chunks of ginger root in the ground.
> They did not amount to much. I got a couple pieces about 3" long. I
> will try again this year and plant it next to the stream.

what i recall reading is that you can grow it in a pot of sand, kept moist
but not wet. not sure how it would do in clay-ey type soils.

but thank god it's dirt cheap and always available at my grocery store in
maryland.

your pal,
blake

On Wed, 17 Mar 2010 20:00:29 -0500, Sqwertz wrote:

> On Tue, 16 Mar 2010 23:57:45 +0100, Victor Sack wrote:
>
>> Here, you can buy frozen puréed ginger in handy little cubes that can be
>> individually squeezed out of the tray/container. If thawed (which isn't
>> necessary if you are going to cook it, of course), it will be mushy but
>> still very usable. It is an Israeli-produced Dorot brand.
>>
>> <http://www.dorot.co.il/Eng/_Uploads/ma_35enginger.jpg>
>> (The label is different here.)
>
> Their Store Locator lists Trader Joes.
>
> Even if I did have a Trader Joes nearby, I still couldn't justify
> paying anything over $1 for it.
>
> I spend about $.30 $(@ $.99-$1.49lb) for a knob of ginger every 3-4
> weeks. If I don't use it before it dries up, I buy another one, and
> always have it on hand.
>
> -sw

it's more expensive here - about like garlic, a couple bucks a pound. but
the amount you use for any one dish ends up to cost about a nickel.

i mostly use the ginger in stir fries, so i can't see using the paste for
that (though i'm sure it can be done).

your pal,
blake