Hello All!

Perhaps I qualify as village idiot but I have mentioned that I usually
keep ginger root in the freezer. Well, I looked for it yesterday and
found the defrosted root in the regular vegetable bin. It was completely
mushy and unusable of course.


--


James Silverton
Potomac, Maryland

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

On Mar 16, 10:34*am, "James Silverton" >
wrote:
> Hello All!
>
> Perhaps I qualify as village idiot but I have mentioned that I usually
> keep ginger root in the freezer. Well, I looked for it yesterday and
> found the defrosted root in the regular vegetable bin. It was completely
> mushy and unusable of course.
>

I buy fresh ginger only. I make sure that what I buy has a good look
about it meaning that it doesn't have too many 'branches' and that it
is easy to grate, chop. I try and use it within two weeks. You can
buy enough to only last you for a certain time. And when you peel it,
try and use a spoon and basically scrape the peel off.
Hope this helps. Maybe you knew all this and still have trouble. In
that case, I can't help you.


> --
>
> James Silverton
> Potomac, Maryland
>
> Email, with obvious alterations:
> not.jim.silverton.at.verizon.not

On Tue, 16 Mar 2010 07:41:09 -0700 (PDT), "Bent Attorney Esq."
> wrote:

> I buy fresh ginger only. I make sure that what I buy has a good look
> about it meaning that it doesn't have too many 'branches' and that it
> is easy to grate, chop. I try and use it within two weeks. You can
> buy enough to only last you for a certain time. And when you peel it,
> try and use a spoon and basically scrape the peel off.
> Hope this helps. Maybe you knew all this and still have trouble. In
> that case, I can't help you.

Like you, I just buy a "finger" vs the whole "hand" of ginger and it
lasts a lot longer than two weeks (if need be). Sure the "raw" end
dries out, so what? Cut if off and keep going. I never peel my
ginger either. When I grate it, most of the peel just stays in tact
and I eat whatever gets grated. It's no worse than eating carrot
skin.

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

Wayne Boatwright wrote:

>
> If I hav excess ginger root, I prefer peeling it, cutting it into mnageable
> pieces, and storing in a jar of sherry vinegar or sherry in the refrigerator.
> It keeps almost indefinitely and retains more of its original texture. The
> ginger infused vinegar or sherry is a nice ingredient on its own to add to
> various dishes.

I tried the sherry routine years ago when fresh ginger root was very
hard to find around her. Then it was more readily available. That ginger
sat in the sherry for years. Then one day last year I needed some ginger
root for something and had not fresh stuff, so I used the stuff in
the sherry. It was fine. It must have been there for more than 5 years.

On 2010-03-16, James Silverton > wrote:

> found the defrosted root in the regular vegetable bin. It was completely
> mushy and unusable of course.

I wonder why it would get mushy. Did you boil it, first? I jes leave
ito on the counter like garlic. Sure it will eventually dry out in a
couple weeks, but never gets mushy.

nb

notbob wrote:
> I wonder why it would get mushy. Did you boil it, first? I jes leave
> ito on the counter like garlic. Sure it will eventually dry out in a
> couple weeks, but never gets mushy.

Just a guess on my part, but I believe the frozen ginger was
accidentally put into the refrigerator instead of the freezer. If you
freeze ginger, you can take it out of the freezer, grate as much as you
need, then put it back into the freezer. Just like a frozen banana, if
you defrost it, it turns to mush.


Becca

On Mar 16, 10:34*am, "James Silverton" >
wrote:
> Hello All!
>
> Perhaps I qualify as village idiot but I have mentioned that I usually
> keep ginger root in the freezer. Well, I looked for it yesterday and
> found the defrosted root in the regular vegetable bin. It was completely
> mushy and unusable of course.


I buy the smallest piece available, remove outer 'skin', chop into
smaller chunks and store in a glass jar immersed in cheap sherry in
the fridge. It has never gone bad and I only have to do this about
twice a year.

Wayne Boatwright wrote:
> On Tue 16 Mar 2010 07:34:59a, James Silverton told us...
>
>> Hello All!
>>
>> Perhaps I qualify as village idiot but I have mentioned that I usually
>> keep ginger root in the freezer. Well, I looked for it yesterday and
>> found the defrosted root in the regular vegetable bin. It was completely
>> mushy and unusable of course.
>>
>>
>
> If I hav excess ginger root, I prefer peeling it, cutting it into mnageable
> pieces, and storing in a jar of sherry vinegar or sherry in the refrigerator.
> It keeps almost indefinitely and retains more of its original texture. The
> ginger infused vinegar or sherry is a nice ingredient on its own to add to
> various dishes.
>

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.

"Wayne Boatwright" > wrote in message
5.247...
> On Tue 16 Mar 2010 07:34:59a, James Silverton told us...
>
>> Hello All!
>>
>> Perhaps I qualify as village idiot but I have mentioned that I usually
>> keep ginger root in the freezer. Well, I looked for it yesterday and
>> found the defrosted root in the regular vegetable bin. It was completely
>> mushy and unusable of course.
>
> If I hav excess ginger root, I prefer peeling it, cutting it into
> mnageable
> pieces, and storing in a jar of sherry vinegar or sherry in the
> refrigerator.
> It keeps almost indefinitely and retains more of its original texture.
> The
> ginger infused vinegar or sherry is a nice ingredient on its own to add to
> various dishes.

Me, too, Wayne. I use rice wine vinegar, though, and save my sherry for
sipping!

Felice

Kalmia wrote on Tue, 16 Mar 2010 08:40:22 -0700 (PDT):

> On Mar 16, 10:34 am, "James Silverton" >
> wrote:
>> Hello All!
>>
>> Perhaps I qualify as village idiot but I have mentioned that
>> I usually keep ginger root in the freezer. Well, I looked for
>> it yesterday and found the defrosted root in the regular
>> vegetable bin. It was completely mushy and unusable of
>> course.

Ginger root is cheap enough unless you have to buy it at supermarkets
that pre-package it. I usually buy about 6 inches at a time.

--

James Silverton
Potomac, Maryland

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

On Tue, 16 Mar 2010 07:54:26 -0700, sf wrote:

> On Tue, 16 Mar 2010 07:41:09 -0700 (PDT), "Bent Attorney Esq."
> > wrote:
>
>> I buy fresh ginger only. I make sure that what I buy has a good look
>> about it meaning that it doesn't have too many 'branches' and that it
>> is easy to grate, chop. I try and use it within two weeks. You can
>> buy enough to only last you for a certain time. And when you peel it,
>> try and use a spoon and basically scrape the peel off.
>> Hope this helps. Maybe you knew all this and still have trouble. In
>> that case, I can't help you.
>
> Like you, I just buy a "finger" vs the whole "hand" of ginger and it
> lasts a lot longer than two weeks (if need be). Sure the "raw" end
> dries out, so what? Cut if off and keep going. I never peel my
> ginger either. When I grate it, most of the peel just stays in tact
> and I eat whatever gets grated. It's no worse than eating carrot
> skin.

of late, when i make a stir-fry i've been cutting the ginger into very fine
shreds instead of mincing. then every once in a while when eating, you get
a nice ginger blast.

your pal,
blake

On Tue, 16 Mar 2010 10:34:59 -0400, James Silverton wrote:

> Hello All!
>
> Perhaps I qualify as village idiot but I have mentioned that I usually
> keep ginger root in the freezer. Well, I looked for it yesterday and
> found the defrosted root in the regular vegetable bin. It was completely
> mushy and unusable of course.

My ginger shrivels up and dries out. It doesn't get mushy.

You must have one of those cheap, 1950's fridges.

-sw

On Mar 16, 10:34*am, "James Silverton" >
wrote:
> Hello All!
>
> Perhaps I qualify as village idiot but I have mentioned that I usually
> keep ginger root in the freezer. Well, I looked for it yesterday and
> found the defrosted root in the regular vegetable bin. It was completely
> mushy and unusable of course.

Yeah, I've done that before. When I was younger than 50, even.

As long as you can remember what ginger is for, don't worry about it.

Cindy Hamilton

"blake murphy" > wrote
> shreds instead of mincing. then every once in a while when eating, you
> get
> a nice ginger blast.
>
You're living on the edge, you decadent thing. I put pepper flakes in my
tomato soup yesterday! Who's bad?

On 2010-03-16, Dave Smith > wrote:

> sat in the sherry for years. Then one day last year I needed some ginger
> root for something and had not fresh stuff, so I used the stuff in
> the sherry. It was fine. It must have been there for more than 5 years.

Sounds handy, as good sherry is viable substitute for Chinese cooking
wine. Sherry and ginger all in one.

nb

On 2010-03-16, Becca > wrote:

> Just a guess on my part, but I believe the frozen ginger was
> accidentally put into the refrigerator instead of the freezer.

Oh! ...it was frozen first. I musta missed that. That explains
everything. Freezing cellulose (plant cells) bursts the cell walls
and leaves the flesh mushy.

nb

On Tue, 16 Mar 2010 12:07:15 -0400, blake murphy
> wrote:

> On Tue, 16 Mar 2010 07:54:26 -0700, sf wrote:
>
> > On Tue, 16 Mar 2010 07:41:09 -0700 (PDT), "Bent Attorney Esq."
> > > wrote:
> >
> >> I buy fresh ginger only. I make sure that what I buy has a good look
> >> about it meaning that it doesn't have too many 'branches' and that it
> >> is easy to grate, chop. I try and use it within two weeks. You can
> >> buy enough to only last you for a certain time. And when you peel it,
> >> try and use a spoon and basically scrape the peel off.
> >> Hope this helps. Maybe you knew all this and still have trouble. In
> >> that case, I can't help you.
> >
> > Like you, I just buy a "finger" vs the whole "hand" of ginger and it
> > lasts a lot longer than two weeks (if need be). Sure the "raw" end
> > dries out, so what? Cut if off and keep going. I never peel my
> > ginger either. When I grate it, most of the peel just stays in tact
> > and I eat whatever gets grated. It's no worse than eating carrot
> > skin.
>
> of late, when i make a stir-fry i've been cutting the ginger into very fine
> shreds instead of mincing. then every once in a while when eating, you get
> a nice ginger blast.
>
For me grate and shred are two words meaning the same thing. I use a
tiny holed grater/shredder, the new microplane brand one has a
slightly larger shred (the other is closer to "grate") - I get plenty
of omph using that and it's faster than cutting.

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

On Tue, 16 Mar 2010 10:50:56 -0500, George Shirley
> wrote:

> the kumquats weathered the freezes easily.

SLOBBER! I love kumquats. Do they have a definite "season" or is
that just a grocery store thing?


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

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.

James Silverton wrote:

> Ginger root is cheap enough unless you have to buy it at supermarkets
> that pre-package it. I usually buy about 6 inches at a time.

That works for me. I get a piece about that same size and stick it in
the fridge. It keeps well for a few weeks. If it dries out I toss it and
pick up some more. It is cheap.

"notbob" schrieb :
> On 2010-03-16, Dave Smith wrote:
>
>> sat in the sherry for years. Then one day last year I needed some ginger
>> root for something and had not fresh stuff, so I used the stuff in
>> the sherry. It was fine. It must have been there for more than 5 years.
>
> Sounds handy, as good sherry is viable substitute for Chinese cooking
> wine. Sherry and ginger all in one.
>
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

(PS : Use cheap Sherry, not cooking Sherry. You don't want salt when
you preserve ginger that way).

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

James Silverton > wrote:

> Perhaps I qualify as village idiot but I have mentioned that I usually
> keep ginger root in the freezer. Well, I looked for it yesterday and
> found the defrosted root in the regular vegetable bin. It was completely
> mushy and unusable of course.

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.)

Victor

Victor Sack wrote:
> James Silverton > wrote:
>
>> Perhaps I qualify as village idiot but I have mentioned that I usually
>> keep ginger root in the freezer. Well, I looked for it yesterday and
>> found the defrosted root in the regular vegetable bin. It was completely
>> mushy and unusable of course.
>
> 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.)
>

That looks like the stuff I was getting for cilantro. It was handy and
reasonably priced. It was better than paying for a bunch of cilantro and
using less than half of it before it went bad. But ginger is cheap
and keeps for weeks at least.

The store where I used to get the cilantro cubes no longer carries it.
Instead, they have tubes. The best before date is only about a month
from purchase and it was outrageously expensive.

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.

Damaeus

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......."

George L

Wayne Boatwright wrote:
>
>
> If I hav excess ginger root, I prefer peeling it, cutting it into mnageable
> pieces, and storing in a jar of sherry vinegar or sherry in the refrigerator.
> It keeps almost indefinitely and retains more of its original texture. The
> ginger infused vinegar or sherry is a nice ingredient on its own to add to
> various dishes.
>

I do this as a matter of course. I buy several large hands of very fresh
ginger and put most of it through the food processor until it's a fine
paste. Then I add in a few TBS of dry sherry and store it in a jar in
the fridge. It can last for years this way.
The rest of the ginger I peel and cut into small chunks and store them
in another jar with dry sherry covering the pieces.


--
Orpheus99

"A painter paints pictures on canvas. Musicians paint their pictures on
silence." ~Leopold Stokowski

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

On Tue, 16 Mar 2010 10:34:59 -0400 in rec.food.cooking, "James
Silverton" > wrote,
>I have mentioned that I usually keep ginger root in the freezer.

I don't use ginger often enough. I buy candied ginger from Trader
Joe's; it works in many recipes calling for ginger, and I have never
had it go bad before I have eaten it.

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.
>

I'll third this. He was one of the more interesting chefs to watch,
certainly had the greatest variety of dishes and ethnicities, etc., but
a charge such as was brought against him is a no-win situation
regardless of the veracity or, as in this case, lack thereof.

I used to love working at children's summer camps. It was a fantastic
way to enjoy a summer outdoors. But it simply became to damn dangerous.
All it would take is one little kid ****ed off because he/she received
demerits for something trivial... that's it... Game over, man. Game over.

--
Orpheus99

"A painter paints pictures on canvas. Musicians paint their pictures on
silence." ~Leopold Stokowski

In news:rec.food.cooking, orpheus99 > posted on Wed, 17
Mar 2010 15:40:58 +0900 the following:

> I'll third this. He was one of the more interesting chefs to watch,
> certainly had the greatest variety of dishes and ethnicities, etc., but
> a charge such as was brought against him is a no-win situation
> regardless of the veracity or, as in this case, lack thereof.
>
> I used to love working at children's summer camps. It was a fantastic
> way to enjoy a summer outdoors. But it simply became to damn dangerous.
> All it would take is one little kid ****ed off because he/she received
> demerits for something trivial... that's it... Game over, man. Game over.

Yes. I've even heard horror stories of kids who actually get to know
adults, sometimes nothing sexual ever happens, or the kid lets it happen
once, then they turn on the adult, blackmailing them for money. The kid
says "if you don't pay, I'll tell the cops". But I can imagine it just as
easily happening with no sex having taken place. The kid just gets mad
and gets revenge by accusing them of molestation, all while the judge and
jury nearly go into tears over the damage of the kid's innocence that
never happened. Innocent kids don't blackmail. Nasty ones do.

Damaeus

Chemiker wrote on Thu, 18 Mar 2010 12:54:09 -0500:

>> Hello All!
>>
>> Perhaps I qualify as village idiot but I have mentioned that
>> I usually keep ginger root in the freezer. Well, I looked for
>> it yesterday and found the defrosted root in the regular
>> vegetable bin. It was completely mushy and unusable of
>> course.

> What's the problem? Leftover ginger can sprout in sandy soils
> during warm (non-freezing) months and provide a continuous
> supply of that wonderful stuff. I grow it year round (zone 9,
> Texas gulf coast). I NEVER lack fresh ginger.

Lucky for you! It does get cold around DC and I was never any good at
windowsill gardening.

--

James Silverton
Potomac, Maryland

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

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

On Tue, 16 Mar 2010 19:48:59 -0700, David Harmon wrote:

> On Tue, 16 Mar 2010 10:34:59 -0400 in rec.food.cooking, "James
> Silverton" > wrote,
>>I have mentioned that I usually keep ginger root in the freezer.
>
> I don't use ginger often enough. I buy candied ginger from Trader
> Joe's; it works in many recipes calling for ginger, and I have never
> had it go bad before I have eaten it.
>

I buy candied ginger a lot - from the bulk section. To eat, though
(sometimes sprinkling it with optional cayenne or other hot pepper
powder right there in the bulk section before I buy it).

Never thought about using it for cooking, but I guess that would
work. The amount of sweetness usually wouldn't affect the end
result of dishes I use ginger for.

And it does last quite long at room temp.

-sw

On Wed, 17 Mar 2010 17:20:35 -0400, James Silverton wrote:

> Chemiker wrote on Thu, 18 Mar 2010 12:54:09 -0500:
>
>> What's the problem? Leftover ginger can sprout in sandy soils
>> during warm (non-freezing) months and provide a continuous
>> supply of that wonderful stuff. I grow it year round (zone 9,
>> Texas gulf coast). I NEVER lack fresh ginger.
>
> Lucky for you! It does get cold around DC and I was never any good at
> windowsill gardening.

You can also store it in wet sand at room temp. If it doesn't grow,
at least it will still be fresh.

-sw

In article >,
Chemiker > wrote:

> On Tue, 16 Mar 2010 10:34:59 -0400, "James Silverton"
> > wrote:
>
> >Hello All!
> >
> >Perhaps I qualify as village idiot but I have mentioned that I usually
> >keep ginger root in the freezer. Well, I looked for it yesterday and
> >found the defrosted root in the regular vegetable bin. It was completely
> >mushy and unusable of course.
>
> What's the problem? Leftover ginger can sprout in sandy soils during
> warm (non-freezing) months and provide a continuous supply of that
> wonderful stuff. I grow it year round (zone 9, Texas gulf coast). I
> NEVER lack fresh ginger.
>
> Alex

Your post is showing up as being sent tomorrow at 12:54 p.m. Time
traveler, you!


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

On Tue, 16 Mar 2010 23:57:45 +0100, Victor Sack wrote:

> Here, you can buy frozen puréed ginger in handy little cubes....

You can also buy gnger paste in almost any Asian grocery store.

-- Larry

On Tue, 16 Mar 2010 10:34:59 -0400, "James Silverton"
> wrote:

>Hello All!
>
>Perhaps I qualify as village idiot but I have mentioned that I usually
>keep ginger root in the freezer. Well, I looked for it yesterday and
>found the defrosted root in the regular vegetable bin. It was completely
>mushy and unusable of course.

What's the problem? Leftover ginger can sprout in sandy soils during
warm (non-freezing) months and provide a continuous supply of that
wonderful stuff. I grow it year round (zone 9, Texas gulf coast). I
NEVER lack fresh ginger.

Alex

On Tue, 16 Mar 2010 11:09:08 -0700, sf wrote:

> On Tue, 16 Mar 2010 12:07:15 -0400, blake murphy
> > wrote:
>
>>
>> of late, when i make a stir-fry i've been cutting the ginger into very fine
>> shreds instead of mincing. then every once in a while when eating, you get
>> a nice ginger blast.
>>
> For me grate and shred are two words meaning the same thing. I use a
> tiny holed grater/shredder, the new microplane brand one has a
> slightly larger shred (the other is closer to "grate") - I get plenty
> of omph using that and it's faster than cutting.

i'm thinking of little threads, if you will, rather than finely minced.
maybe that's how it comes out of your grater.

your pal,
blake

On Tue, 16 Mar 2010 13:22:27 -0400, cybercat wrote:

> "blake murphy" > wrote
>> shreds instead of mincing. then every once in a while when eating, you
>> get
>> a nice ginger blast.
>>
> You're living on the edge, you decadent thing. I put pepper flakes in my
> tomato soup yesterday! Who's bad?

i'll never be the bad girl you are, cyber.

your pal,
blake