It's time to experiment. I have been using a lot of candied ginger
lately. It is expensive to buy in the grocery store and even in the Bulk
Barn it seems to be a profitable item for someone in the system. I
decided to try to make some myself. I checked recipes online and things
seem simple enough. Every recipe seems to be different so there
obviously is not single precise method. Basically, you take nice fresh
ginger root, peel it, slice it, boil it for a while, add some sugar and
cook longer. When nice and tender, it is done. You can either leave it
in syrup o you can drain it and toss it in granulated sugar.

The ginger cost me abotu $1, and probably about the same cost for the
sugar. It took less than 5 minutes to peel and slice and about an hour
of cooking time. It should an amount that would have cots $15-20 in the
store. What do I have to lose?

On Thu, 19 May 2011 13:48:45 -0400, Dave Smith wrote:

> It's time to experiment. I have been using a lot of candied ginger
> lately. It is expensive to buy in the grocery store and even in the Bulk
> Barn it seems to be a profitable item for someone in the system. I
> decided to try to make some myself. I checked recipes online and things
> seem simple enough. Every recipe seems to be different so there
> obviously is not single precise method. Basically, you take nice fresh
> ginger root, peel it, slice it, boil it for a while, add some sugar and
> cook longer. When nice and tender, it is done. You can either leave it
> in syrup o you can drain it and toss it in granulated sugar.
>
> The ginger cost me abotu $1, and probably about the same cost for the
> sugar. It took less than 5 minutes to peel and slice and about an hour
> of cooking time. It should an amount that would have cots $15-20 in the
> store. What do I have to lose?

good luck, dave.

your pal,
blake

On 19/05/2011 2:10 PM, blake murphy wrote:
> On Thu, 19 May 2011 13:48:45 -0400, Dave Smith wrote:
>
>> It's time to experiment. I have been using a lot of candied ginger
>> lately. It is expensive to buy in the grocery store and even in the Bulk
>> Barn it seems to be a profitable item for someone in the system. I
>> decided to try to make some myself. I checked recipes online and things
>> seem simple enough. Every recipe seems to be different so there
>> obviously is not single precise method. Basically, you take nice fresh
>> ginger root, peel it, slice it, boil it for a while, add some sugar and
>> cook longer. When nice and tender, it is done. You can either leave it
>> in syrup o you can drain it and toss it in granulated sugar.
>>
>> The ginger cost me abotu $1, and probably about the same cost for the
>> sugar. It took less than 5 minutes to peel and slice and about an hour
>> of cooking time. It should an amount that would have cots $15-20 in the
>> store. What do I have to lose?
>
> good luck, dave.
>

Thanks. It is pretty well done. I boiled it in water for about 40
minutes Then I added the sugar and gave it another half hour. I tasted
it a couple times and when it was nice and tender I took it out, drained
it, laid it in parchment paper and sprinkled with more sugar. I will
let it dry before packing it away. I us a much stronger ginger taste
than the stuff I have been buying.

"Dave Smith" ...
> On 19/05/2011 2:10 PM, blake murphy wrote:
>> On Thu, 19 May 2011 13:48:45 -0400, Dave Smith wrote:
>>
>>> It's time to experiment. I have been using a lot of candied ginger
>>> lately. It is expensive to buy in the grocery store and even in the Bulk
>>> Barn it seems to be a profitable item for someone in the system. I
>>> decided to try to make some myself. I checked recipes online and things
>>> seem simple enough. Every recipe seems to be different so there
>>> obviously is not single precise method. Basically, you take nice fresh
>>> ginger root, peel it, slice it, boil it for a while, add some sugar and
>>> cook longer. When nice and tender, it is done. You can either leave it
>>> in syrup o you can drain it and toss it in granulated sugar.
>>>
>>> The ginger cost me abotu $1, and probably about the same cost for the
>>> sugar. It took less than 5 minutes to peel and slice and about an hour
>>> of cooking time. It should an amount that would have cots $15-20 in the
>>> store. What do I have to lose?
>>
>> good luck, dave.
>>
>
> Thanks. It is pretty well done. I boiled it in water for about 40 minutes
> Then I added the sugar and gave it another half hour. I tasted it a couple
> times and when it was nice and tender I took it out, drained it, laid it
> in parchment paper and sprinkled with more sugar. I will let it dry
> before packing it away. I us a much stronger ginger taste than the stuff I
> have been buying.

Well! Thank you, Dave. I have a cookie recipe that calls for candied
ginger and it is only available here in the Swamp around Christmas time. It
never crossed my little mind that I could create candied ginger myself. I'm
not so sure that there's anything fresh about the ginger that I can get;
probably been languishing in a box car somewhere but it's worth a go. Polly

On May 19, 10:48*am, Dave Smith > wrote:
> It's time to experiment. I have been using a lot of candied ginger
> lately. It is expensive to buy in the grocery store and even in the Bulk
> Barn it seems to be a profitable item for someone in the system. I
> decided to try to make some myself. *I checked recipes online and things
> seem simple enough. Every recipe seems to be different so there
> obviously is not single precise method. *Basically, you take nice fresh
> ginger root, peel it, slice it, boil it for a while, add some sugar and
> cook longer. When nice and tender, it is done. You can either leave it
> in syrup o you can drain it and toss it in granulated sugar.
>
> The ginger cost me abotu $1, and probably about the same cost for the
> sugar. It took less than 5 minutes to peel and slice and about an hour
> of cooking time. It should *an amount that would have cots $15-20 in the
> store. *What do I have to lose?

Dave, you need to pour out the blanching water, then cook it in the
syrup until almost evaporated, then toss in sugar...

On 19/05/2011 3:39 PM, Polly Esther wrote:
>
>>
>> Thanks. It is pretty well done. I boiled it in water for about 40
>> minutes Then I added the sugar and gave it another half hour. I tasted
>> it a couple times and when it was nice and tender I took it out,
>> drained it, laid it in parchment paper and sprinkled with more sugar.
>> I will let it dry before packing it away. I us a much stronger ginger
>> taste than the stuff I have been buying.
>
> Well! Thank you, Dave. I have a cookie recipe that calls for candied
> ginger and it is only available here in the Swamp around Christmas time.
> It never crossed my little mind that I could create candied ginger
> myself. I'm not so sure that there's anything fresh about the ginger
> that I can get; probably been languishing in a box car somewhere but
> it's worth a go. Polly

I have been using a lot of ginger lately . I was picking it up at Bulk
Barn and never really bothered looking at the price, but when I
did...... holy cow. I was amazed at how expensive it is. The fresh
ginger root was 88 cents per pound. The recipe called for a pound o
ginger and about the same sugar. The recipes vsried so much it looked
like it was pretty well impossible to ruin it. just boil it until it
gets soft, boil it with sugar, then keep in the syrup or dry it and
sprinkle more sugar on it.

I saved the syrup to mix with water. It makes a darned tasted ginger
beer type drink.

Dave Smith wrote:
> It's time to experiment. I have been using a lot of candied ginger
> lately. It is expensive to buy in the grocery store and even in the
> Bulk Barn it seems to be a profitable item for someone in the system.
> I decided to try to make some myself. I checked recipes online and
> things seem simple enough. Every recipe seems to be different so there
> obviously is not single precise method. Basically, you take nice
> fresh ginger root, peel it, slice it, boil it for a while, add some
> sugar and cook longer. When nice and tender, it is done. You can
> either leave it in syrup o you can drain it and toss it in granulated
> sugar.
> The ginger cost me abotu $1, and probably about the same cost for the
> sugar. It took less than 5 minutes to peel and slice and about an hour
> of cooking time. It should an amount that would have cots $15-20 in
> the store. What do I have to lose?

I think we will give this a try - thanks for the idea.

For any big fans of sweet ginger things, try a "ginger beer" - it's not
alcoholic, more like root beer. TJ's sells this and it's got tons of
ginger in it, too much for the kids but my wife and I both like it. I
think this a Jamaican thing, thus "Jamaican ginger beer" or Jamaican
style ginger beer is what to look for.

-S-

On 20/05/2011 8:55 AM, Steve Freides wrote:
> Dave Smith wrote:
>
> I think we will give this a try - thanks for the idea.
>
> For any big fans of sweet ginger things, try a "ginger beer" - it's not
> alcoholic, more like root beer. TJ's sells this and it's got tons of
> ginger in it, too much for the kids but my wife and I both like it. I
> think this a Jamaican thing, thus "Jamaican ginger beer" or Jamaican
> style ginger beer is what to look for.

I love ginger beer. I wouldn't say that it is too much for kids because
I liked it even when I was young. My only problem with ginger beer is
that it is so much more expensive than other soft drinks. While other
pops are $x5-7per case, other than the $1.99 1.5 liter bottle, ginger
beer is sold in 10 oz. bottles for .99 cents to $1.49.


After I boiled the ginger slices in syrup I saved the syrup and mized
some with cold water.... very tasty.

On 5/20/2011 10:03 AM, Dave Smith wrote:
> On 20/05/2011 8:55 AM, Steve Freides wrote:
>> Dave Smith wrote:
>>
>> I think we will give this a try - thanks for the idea.
>>
>> For any big fans of sweet ginger things, try a "ginger beer" - it's not
>> alcoholic, more like root beer. TJ's sells this and it's got tons of
>> ginger in it, too much for the kids but my wife and I both like it. I
>> think this a Jamaican thing, thus "Jamaican ginger beer" or Jamaican
>> style ginger beer is what to look for.
>
> I love ginger beer. I wouldn't say that it is too much for kids because
> I liked it even when I was young. My only problem with ginger beer is
> that it is so much more expensive than other soft drinks. While other
> pops are $x5-7per case, other than the $1.99 1.5 liter bottle, ginger
> beer is sold in 10 oz. bottles for .99 cents to $1.49.
>
>
> After I boiled the ginger slices in syrup I saved the syrup and mized
> some with cold water.... very tasty.

Have you ever had the weird British concoction: Ginger Wine? It's not
all that bad if you like sweet wines.

--


James Silverton, Potomac

I'm *not*

On 5/20/2011 9:03 AM, Dave Smith wrote:
> On 20/05/2011 8:55 AM, Steve Freides wrote:
>> Dave Smith wrote:
>>
>> I think we will give this a try - thanks for the idea.
>>
>> For any big fans of sweet ginger things, try a "ginger beer" - it's not
>> alcoholic, more like root beer. TJ's sells this and it's got tons of
>> ginger in it, too much for the kids but my wife and I both like it. I
>> think this a Jamaican thing, thus "Jamaican ginger beer" or Jamaican
>> style ginger beer is what to look for.
>
> I love ginger beer. I wouldn't say that it is too much for kids because
> I liked it even when I was young. My only problem with ginger beer is
> that it is so much more expensive than other soft drinks. While other
> pops are $x5-7per case, other than the $1.99 1.5 liter bottle, ginger
> beer is sold in 10 oz. bottles for .99 cents to $1.49.
>
>
> After I boiled the ginger slices in syrup I saved the syrup and mized
> some with cold water.... very tasty.

Perhaps mix the ginger syrup with soda water to simulate ginger beer,
which sounds like that'd be very good!!?? All that's been said about
candied ginger in this thread has inspired me to give it a try. Ginger
(1-plus pound) has been written on the list for the next venture to the
grocery store. A package of sugar also has gone on the list, also.
Soda water ("bubbly") is already on hand I'll use slow-cooker
recipe Goomba recently posted -- Thanks, Goomba! -- to make the
first-ever batch and see how that goes. Er, that is if my 1.5-quart
slow cooker is not too small! Although, I suppose the recipe's
ingredients could be reduced by half or by quarter if that is the case (?).

Sky

--

Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

On Thu, 19 May 2011 13:48:45 -0400, Dave Smith
> wrote:


>The ginger cost me abotu $1, and probably about the same cost for the
>sugar. It took less than 5 minutes to peel and slice and about an hour
>of cooking time. It should an amount that would have cots $15-20 in the
>store. What do I have to lose?

Dave, you can save even more my growing your own. Ginger will grow in
any sandy soil, so long as it doesn't catch a chill. If you want to
play with this idea, look for ginger hands that have little bumps on
them that look like little pearls. These are eyes of new shoots. Given
your location, I'm sure you'd have to provide some special care
temperature-wise, but I think otherwise you might be OK.

Alex

On 5/19/2011 7:48 AM, Dave Smith wrote:
> It's time to experiment. I have been using a lot of candied ginger
> lately. It is expensive to buy in the grocery store and even in the Bulk
> Barn it seems to be a profitable item for someone in the system. I
> decided to try to make some myself. I checked recipes online and things
> seem simple enough. Every recipe seems to be different so there
> obviously is not single precise method. Basically, you take nice fresh
> ginger root, peel it, slice it, boil it for a while, add some sugar and
> cook longer. When nice and tender, it is done. You can either leave it
> in syrup o you can drain it and toss it in granulated sugar.
>
> The ginger cost me abotu $1, and probably about the same cost for the
> sugar. It took less than 5 minutes to peel and slice and about an hour
> of cooking time. It should an amount that would have cots $15-20 in the
> store. What do I have to lose?

People over here swear that ginger is a cure for seasickness. I've never
tried it myself but that's what they say.

dsi1 wrote:

> People over here swear that ginger is a cure for seasickness. I've never
> tried it myself but that's what they say.

Yes, Ginger in all its various forms is used for morning sickness,
queasy tummy, seasickness, etc. I know ginger ale is a boon when I'm
feeling unwell. I think between the sugar and the ginger it ranks right
up there to my beloved hot sweet tea as one of nature's cure-alls.

On 5/20/2011 9:18 AM, Goomba wrote:
> dsi1 wrote:
>
>> People over here swear that ginger is a cure for seasickness. I've
>> never tried it myself but that's what they say.
>
> Yes, Ginger in all its various forms is used for morning sickness,
> queasy tummy, seasickness, etc. I know ginger ale is a boon when I'm
> feeling unwell. I think between the sugar and the ginger it ranks right
> up there to my beloved hot sweet tea as one of nature's cure-alls.

Interesting how that works. I wish they'd come up with a milder form of
ginger without a fibrous texture. You could sell it as a cure for queasy
tummy and seasickness. :-)

On 5/20/2011 12:16 PM, Chemiker wrote:
> On Thu, 19 May 2011 13:48:45 -0400, Dave Smith
> > wrote:
>
>
>> The ginger cost me abotu $1, and probably about the same cost for the
>> sugar. It took less than 5 minutes to peel and slice and about an hour
>> of cooking time. It should an amount that would have cots $15-20 in the
>> store. What do I have to lose?
>
> Dave, you can save even more my growing your own. Ginger will grow in
> any sandy soil, so long as it doesn't catch a chill. If you want to
> play with this idea, look for ginger hands that have little bumps on
> them that look like little pearls. These are eyes of new shoots. Given
> your location, I'm sure you'd have to provide some special care
> temperature-wise, but I think otherwise you might be OK.
>
> Alex

I saw ginger growing in hothouses in British Columbia, Canada back in
1997 when we went up to Alaska in the RV.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

dsi1 wrote:
> On 5/20/2011 9:18 AM, Goomba wrote:

>> Yes, Ginger in all its various forms is used for morning sickness,
>> queasy tummy, seasickness, etc. I know ginger ale is a boon when I'm
>> feeling unwell. I think between the sugar and the ginger it ranks
>> right up there to my beloved hot sweet tea as one of nature's
>> cure-alls.
>
> Interesting how that works. I wish they'd come up with a milder form
> of ginger without a fibrous texture. You could sell it as a cure for
> queasy tummy and seasickness. :-)

Ginger tea?

nancy

On 5/20/2011 2:01 PM, dsi1 wrote:
> On 5/19/2011 7:48 AM, Dave Smith wrote:
>> It's time to experiment. I have been using a lot of candied ginger
>> lately. It is expensive to buy in the grocery store and even in the Bulk
>> Barn it seems to be a profitable item for someone in the system. I
>> decided to try to make some myself. I checked recipes online and things
>> seem simple enough. Every recipe seems to be different so there
>> obviously is not single precise method. Basically, you take nice fresh
>> ginger root, peel it, slice it, boil it for a while, add some sugar and
>> cook longer. When nice and tender, it is done. You can either leave it
>> in syrup o you can drain it and toss it in granulated sugar.
>>
>> The ginger cost me abotu $1, and probably about the same cost for the
>> sugar. It took less than 5 minutes to peel and slice and about an hour
>> of cooking time. It should an amount that would have cots $15-20 in the
>> store. What do I have to lose?
>
> People over here swear that ginger is a cure for seasickness. I've never
> tried it myself but that's what they say.

Ginger is known to relieve nausea. People I know who are on chemo use
ginger candy. Lots of folks on the cruise boards swear it works for
seasickness.

I never get seasick, so I can't vouch for that, but I have been known to
get a little car sick if I have to sit in the back seat and I have used
candied ginger for it and it worked.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On 20/05/2011 4:35 PM, dsi1 wrote:

>> Yes, Ginger in all its various forms is used for morning sickness,
>> queasy tummy, seasickness, etc. I know ginger ale is a boon when I'm
>> feeling unwell. I think between the sugar and the ginger it ranks right
>> up there to my beloved hot sweet tea as one of nature's cure-alls.
>
> Interesting how that works. I wish they'd come up with a milder form of
> ginger without a fibrous texture. You could sell it as a cure for queasy
> tummy and seasickness. :-)

That is the neat thing about the candied ginger. Boiling it removes the
fibrous texture.

On 5/20/2011 10:44 AM, Nancy Young wrote:
> dsi1 wrote:
>> On 5/20/2011 9:18 AM, Goomba wrote:
>
>>> Yes, Ginger in all its various forms is used for morning sickness,
>>> queasy tummy, seasickness, etc. I know ginger ale is a boon when I'm
>>> feeling unwell. I think between the sugar and the ginger it ranks
>>> right up there to my beloved hot sweet tea as one of nature's
>>> cure-alls.
>>
>> Interesting how that works. I wish they'd come up with a milder form
>> of ginger without a fibrous texture. You could sell it as a cure for
>> queasy tummy and seasickness. :-)
>
> Ginger tea?
> nancy

I'm thinking chocolate covered ginger gels. It might be yummy.

more information please? Lee


"James Silverton" > wrote in message
...
> On 5/20/2011 10:03 AM, Dave Smith wrote:
>> On 20/05/2011 8:55 AM, Steve Freides wrote:
>>> Dave Smith wrote:
>>>
>>> I think we will give this a try - thanks for the idea.
>>>
>>> For any big fans of sweet ginger things, try a "ginger beer" - it's not
>>> alcoholic, more like root beer. TJ's sells this and it's got tons of
>>> ginger in it, too much for the kids but my wife and I both like it. I
>>> think this a Jamaican thing, thus "Jamaican ginger beer" or Jamaican
>>> style ginger beer is what to look for.
>>
>> I love ginger beer. I wouldn't say that it is too much for kids because
>> I liked it even when I was young. My only problem with ginger beer is
>> that it is so much more expensive than other soft drinks. While other
>> pops are $x5-7per case, other than the $1.99 1.5 liter bottle, ginger
>> beer is sold in 10 oz. bottles for .99 cents to $1.49.
>>
>>
>> After I boiled the ginger slices in syrup I saved the syrup and mized
>> some with cold water.... very tasty.
>
> Have you ever had the weird British concoction: Ginger Wine? It's not all
> that bad if you like sweet wines.
>
> --
>
>
> James Silverton, Potomac
>
> I'm *not*

On 5/20/2011 5:11 PM, Storrmmee wrote:
> more information please? Lee
>
>
> "James > wrote in message
> ...
>> On 5/20/2011 10:03 AM, Dave Smith wrote:
>>> On 20/05/2011 8:55 AM, Steve Freides wrote:
>>>> Dave Smith wrote:
>>>>
>>>> I think we will give this a try - thanks for the idea.
>>>>
>>>> For any big fans of sweet ginger things, try a "ginger beer" - it's not
>>>> alcoholic, more like root beer. TJ's sells this and it's got tons of
>>>> ginger in it, too much for the kids but my wife and I both like it. I
>>>> think this a Jamaican thing, thus "Jamaican ginger beer" or Jamaican
>>>> style ginger beer is what to look for.
>>>
>>> I love ginger beer. I wouldn't say that it is too much for kids because
>>> I liked it even when I was young. My only problem with ginger beer is
>>> that it is so much more expensive than other soft drinks. While other
>>> pops are $x5-7per case, other than the $1.99 1.5 liter bottle, ginger
>>> beer is sold in 10 oz. bottles for .99 cents to $1.49.
>>>
>>>
>>> After I boiled the ginger slices in syrup I saved the syrup and mized
>>> some with cold water.... very tasty.
>>
>> Have you ever had the weird British concoction: Ginger Wine? It's not all
>> that bad if you like sweet wines.
>>
>> --
>>
>>
>> James Silverton, Potomac
>>
>> I'm *not*
>
>
I've seen the stuff in our local "Gourmet Import" place. I think it's
called Stone's Ginger Wine. It's a sweetened grape juice white wine
infused with ginger root.

--


James Silverton, Potomac

I'm *not*

On 20/05/2011 5:06 PM, dsi1 wrote:

>
> I'm thinking chocolate covered ginger gels. It might be yummy.


Candied ginger dipped in chocolate is incredible.

dsi1 wrote:
> On 5/20/2011 9:18 AM, Goomba wrote:
>> dsi1 wrote:
>>
>>> People over here swear that ginger is a cure for seasickness. I've
>>> never tried it myself but that's what they say.
>>
>> Yes, Ginger in all its various forms is used for morning sickness,
>> queasy tummy, seasickness, etc. I know ginger ale is a boon when I'm
>> feeling unwell. I think between the sugar and the ginger it ranks right
>> up there to my beloved hot sweet tea as one of nature's cure-alls.
>
> Interesting how that works. I wish they'd come up with a milder form of
> ginger without a fibrous texture. You could sell it as a cure for queasy
> tummy and seasickness. :-)

LOL, well, I guess ground ginger, ginger tea, crystalized ginger will
all have to suffice

dsi1 wrote:

> I'm thinking chocolate covered ginger gels. It might be yummy.

I've purchased chocolate covered ginger before. A really grown up treat!

On Fri, 20 May 2011 09:01:45 -1000, dsi1 > wrote:

>On 5/19/2011 7:48 AM, Dave Smith wrote:
>> It's time to experiment. I have been using a lot of candied ginger
>> lately. It is expensive to buy in the grocery store and even in the Bulk
>> Barn it seems to be a profitable item for someone in the system. I
>> decided to try to make some myself. I checked recipes online and things
>> seem simple enough. Every recipe seems to be different so there
>> obviously is not single precise method. Basically, you take nice fresh
>> ginger root, peel it, slice it, boil it for a while, add some sugar and
>> cook longer. When nice and tender, it is done. You can either leave it
>> in syrup o you can drain it and toss it in granulated sugar.
>>
>> The ginger cost me abotu $1, and probably about the same cost for the
>> sugar. It took less than 5 minutes to peel and slice and about an hour
>> of cooking time. It should an amount that would have cots $15-20 in the
>> store. What do I have to lose?
>
>People over here swear that ginger is a cure for seasickness. I've never
>tried it myself but that's what they say.

Right. Ginger has been listed as a carminative in the National
Formulary for many years, mostly during the 1st half of the 20th
century. (Haven't looked lately). Carminatives are stomachics, good
for settling the queasy stomach, whether upset for seasickness, motion
sickness, or for any number of other problems. You can get Ginger
Altoids and they work well, IMHO.

Alex

On 5/20/2011 10:45 AM, Janet Wilder wrote:
> On 5/20/2011 2:01 PM, dsi1 wrote:
>> On 5/19/2011 7:48 AM, Dave Smith wrote:
>>> It's time to experiment. I have been using a lot of candied ginger
>>> lately. It is expensive to buy in the grocery store and even in the Bulk
>>> Barn it seems to be a profitable item for someone in the system. I
>>> decided to try to make some myself. I checked recipes online and things
>>> seem simple enough. Every recipe seems to be different so there
>>> obviously is not single precise method. Basically, you take nice fresh
>>> ginger root, peel it, slice it, boil it for a while, add some sugar and
>>> cook longer. When nice and tender, it is done. You can either leave it
>>> in syrup o you can drain it and toss it in granulated sugar.
>>>
>>> The ginger cost me abotu $1, and probably about the same cost for the
>>> sugar. It took less than 5 minutes to peel and slice and about an hour
>>> of cooking time. It should an amount that would have cots $15-20 in the
>>> store. What do I have to lose?
>>
>> People over here swear that ginger is a cure for seasickness. I've never
>> tried it myself but that's what they say.
>
> Ginger is known to relieve nausea. People I know who are on chemo use
> ginger candy. Lots of folks on the cruise boards swear it works for
> seasickness.
>
> I never get seasick, so I can't vouch for that, but I have been known to
> get a little car sick if I have to sit in the back seat and I have used
> candied ginger for it and it worked.
>

I have been car sick but as it goes, never happened to have any ginger
with me. These days I don't travel far enough to get sick. It does seem
that potato chips will bring on car sickness. I guess potato chips are
the opposite of ginger. :-)

On 5/20/2011 11:37 AM, Dave Smith wrote:
> On 20/05/2011 5:06 PM, dsi1 wrote:
>
>>
>> I'm thinking chocolate covered ginger gels. It might be yummy.
>
>
> Candied ginger dipped in chocolate is incredible.

OK, I'm willing to take your word for it. :-)

On 5/20/2011 1:18 PM, Goomba wrote:
> dsi1 wrote:
>
>> People over here swear that ginger is a cure for seasickness. I've
>> never tried it myself but that's what they say.
>
> Yes, Ginger in all its various forms is used for morning sickness,
> queasy tummy, seasickness, etc. I know ginger ale is a boon when I'm
> feeling unwell. I think between the sugar and the ginger it ranks right
> up there to my beloved hot sweet tea as one of nature's cure-alls.



I read long ago that both ginger and mint relax smooth muscle tissue
in the digestive tract, helping to reduce nausea as in seasickness and
morning sickness.


gloria p

On 5/20/2011 3:06 PM, dsi1 wrote:
> On 5/20/2011 10:44 AM, Nancy Young wrote:
>> dsi1 wrote:
>>> On 5/20/2011 9:18 AM, Goomba wrote:

>>>
>>> Interesting how that works. I wish they'd come up with a milder form
>>> of ginger without a fibrous texture. You could sell it as a cure for
>>> queasy tummy and seasickness. :-)
>>
>> Ginger tea?
>> nancy
>
> I'm thinking chocolate covered ginger gels. It might be yummy.



That sounds wonderful. Like ginger flavored lukuomi covered with dark
chocolate.

gloria p

On 5/20/2011 12:15 PM, gloria.p wrote:
> On 5/20/2011 3:06 PM, dsi1 wrote:
>> On 5/20/2011 10:44 AM, Nancy Young wrote:
>>> dsi1 wrote:
>>>> On 5/20/2011 9:18 AM, Goomba wrote:
>
>>>>
>>>> Interesting how that works. I wish they'd come up with a milder form
>>>> of ginger without a fibrous texture. You could sell it as a cure for
>>>> queasy tummy and seasickness. :-)
>>>
>>> Ginger tea?
>>> nancy
>>
>> I'm thinking chocolate covered ginger gels. It might be yummy.
>
>
>
> That sounds wonderful. Like ginger flavored lukuomi covered with dark
> chocolate.
>
> gloria p

I have no idea what a lukuomi is but chocolate seems to work well with
mellowing down bold tastes. Chocolate covered potato chips and Japanese
rice crackers are kind of a surprising - not at all what you'd expect.

thanks a bunch, if i can find this its gonna make a great birthday gift, Lee
"James Silverton" > wrote in message
...
> On 5/20/2011 5:11 PM, Storrmmee wrote:
>> more information please? Lee
>>
>>
>> "James > wrote in message
>> ...
>>> On 5/20/2011 10:03 AM, Dave Smith wrote:
>>>> On 20/05/2011 8:55 AM, Steve Freides wrote:
>>>>> Dave Smith wrote:
>>>>>
>>>>> I think we will give this a try - thanks for the idea.
>>>>>
>>>>> For any big fans of sweet ginger things, try a "ginger beer" - it's
>>>>> not
>>>>> alcoholic, more like root beer. TJ's sells this and it's got tons of
>>>>> ginger in it, too much for the kids but my wife and I both like it. I
>>>>> think this a Jamaican thing, thus "Jamaican ginger beer" or Jamaican
>>>>> style ginger beer is what to look for.
>>>>
>>>> I love ginger beer. I wouldn't say that it is too much for kids because
>>>> I liked it even when I was young. My only problem with ginger beer is
>>>> that it is so much more expensive than other soft drinks. While other
>>>> pops are $x5-7per case, other than the $1.99 1.5 liter bottle, ginger
>>>> beer is sold in 10 oz. bottles for .99 cents to $1.49.
>>>>
>>>>
>>>> After I boiled the ginger slices in syrup I saved the syrup and mized
>>>> some with cold water.... very tasty.
>>>
>>> Have you ever had the weird British concoction: Ginger Wine? It's not
>>> all
>>> that bad if you like sweet wines.
>>>
>>> --
>>>
>>>
>>> James Silverton, Potomac
>>>
>>> I'm *not*
>>
>>
> I've seen the stuff in our local "Gourmet Import" place. I think it's
> called Stone's Ginger Wine. It's a sweetened grape juice white wine
> infused with ginger root.
>
> --
>
>
> James Silverton, Potomac
>
> I'm *not*

"Polly Esther" > wrote in
:

>
> "Dave Smith" ...
>> On 19/05/2011 2:10 PM, blake murphy wrote:
>>> On Thu, 19 May 2011 13:48:45 -0400, Dave Smith wrote:
>>>
>>>> It's time to experiment. I have been using a lot of candied ginger
>>>> lately. It is expensive to buy in the grocery store and even in the
>>>> Bulk Barn it seems to be a profitable item for someone in the system.
>>>> I decided to try to make some myself. I checked recipes online and
>>>> things seem simple enough. Every recipe seems to be different so
>>>> there obviously is not single precise method. Basically, you take
>>>> nice fresh ginger root, peel it, slice it, boil it for a while, add
>>>> some sugar and cook longer. When nice and tender, it is done. You can
>>>> either leave it in syrup o you can drain it and toss it in granulated
>>>> sugar.
>>>>
>>>> The ginger cost me abotu $1, and probably about the same cost for the
>>>> sugar. It took less than 5 minutes to peel and slice and about an
>>>> hour of cooking time. It should an amount that would have cots
>>>> $15-20 in the store. What do I have to lose?
>>>
>>> good luck, dave.
>>>
>>
>> Thanks. It is pretty well done. I boiled it in water for about 40
>> minutes Then I added the sugar and gave it another half hour. I tasted
>> it a couple times and when it was nice and tender I took it out,
>> drained it, laid it in parchment paper and sprinkled with more sugar.
>> I will let it dry before packing it away. I us a much stronger ginger
>> taste than the stuff I have been buying.
>
> Well! Thank you, Dave. I have a cookie recipe that calls for candied
> ginger and it is only available here in the Swamp around Christmas time.
> It never crossed my little mind that I could create candied ginger
> myself. I'm not so sure that there's anything fresh about the ginger
> that I can get; probably been languishing in a box car somewhere but
> it's worth a go. Polly
>
>


I have used this one *many* times, and it is good.........

from........

Subject: Candied Ginger
From: The Joneses >
Newsgroups: rec.food.preserving,rec.food.cooking


1 lb fresh ginger
2 cups water
2 cups sugar
1/4 cup light corn syrup
Crockpot or slowcooker
more sugar for coating

Peel and slice the ginger. I like 1/4" dice which are great for baking
and nibbling. Mix sugar, water and corn syrup and heat in crockpot
on high until dissolved. Add ginger, and reduce heat to simmer for
24 hours, til syrup is a golden brown. Allow to cool in syrup, then
drain, reserving syrup for pancakes, ice cream, or your other
favorite syrup uses. Toss the ginger in sugar until well coated, and
store in an airtight jar. I have the excess sugar in there with it, and
periodically use it to spice up my morning muesli. This recipe
produces crystalized ginger with a real kick, since you do not boil
and toss the water several times before simmering in the syrup.


--
Peter Lucas
Hobart
Tasmania

Nothing ever truely dies
the Universe wastes nothing
everything is simply... transformed

dsi1 wrote:
> On 5/19/2011 7:48 AM, Dave Smith wrote:
>> It's time to experiment. I have been using a lot of candied ginger
>> lately. It is expensive to buy in the grocery store and even in the Bulk
>> Barn it seems to be a profitable item for someone in the system. I
>> decided to try to make some myself. I checked recipes online and things
>> seem simple enough. Every recipe seems to be different so there
>> obviously is not single precise method. Basically, you take nice fresh
>> ginger root, peel it, slice it, boil it for a while, add some sugar and
>> cook longer. When nice and tender, it is done. You can either leave it
>> in syrup o you can drain it and toss it in granulated sugar.
>>
>> The ginger cost me abotu $1, and probably about the same cost for the
>> sugar. It took less than 5 minutes to peel and slice and about an hour
>> of cooking time. It should an amount that would have cots $15-20 in the
>> store. What do I have to lose?
>
> People over here swear that ginger is a cure for seasickness. I've never
> tried it myself but that's what they say.

I have used ginger several times to settle my stomach, and it
works. I actually had a couple of ginger tabs this morning,
because I felt a tad less than well and didn't want to risk
disaster while I was out.

--
Jean B.

Goomba wrote:
> dsi1 wrote:
>
>> People over here swear that ginger is a cure for seasickness. I've
>> never tried it myself but that's what they say.
>
> Yes, Ginger in all its various forms is used for morning sickness,
> queasy tummy, seasickness, etc. I know ginger ale is a boon when I'm
> feeling unwell. I think between the sugar and the ginger it ranks right
> up there to my beloved hot sweet tea as one of nature's cure-alls.

Ginger tabs, candied ginger, ginger ale, even gingersnaps (esp.
those with tons of ginger in them) all work well IMO.

--
Jean B.

dsi1 wrote:
> On 5/20/2011 9:18 AM, Goomba wrote:
>> dsi1 wrote:
>>
>>> People over here swear that ginger is a cure for seasickness. I've
>>> never tried it myself but that's what they say.
>>
>> Yes, Ginger in all its various forms is used for morning sickness,
>> queasy tummy, seasickness, etc. I know ginger ale is a boon when I'm
>> feeling unwell. I think between the sugar and the ginger it ranks right
>> up there to my beloved hot sweet tea as one of nature's cure-alls.
>
> Interesting how that works. I wish they'd come up with a milder form of
> ginger without a fibrous texture. You could sell it as a cure for queasy
> tummy and seasickness. :-)

Well, there is a little ginger tablet. I forget who made them.
Newman has a "ginger mint", and there is also a ginger Altoid. I
haven't inspected the ingredients though.

--
Jean B.

dsi1 wrote:
> On 5/20/2011 9:18 AM, Goomba wrote:
>> dsi1 wrote:
>>
>>> People over here swear that ginger is a cure for seasickness. I've
>>> never tried it myself but that's what they say.
>>
>> Yes, Ginger in all its various forms is used for morning sickness,
>> queasy tummy, seasickness, etc. I know ginger ale is a boon when I'm
>> feeling unwell. I think between the sugar and the ginger it ranks right
>> up there to my beloved hot sweet tea as one of nature's cure-alls.
>
> Interesting how that works. I wish they'd come up with a milder form of
> ginger without a fibrous texture. You could sell it as a cure for queasy
> tummy and seasickness. :-)

Oh, and then there are the various Ginger People products. There
are plenty of things that lack the fibrous texture but pack enough
ginger to do the trick.

--
Jean B.

On 5/20/2011 6:04 PM, dsi1 wrote:

> I have no idea what a lukuomi is but chocolate seems to work well with
> mellowing down bold tastes. Chocolate covered potato chips and Japanese
> rice crackers are kind of a surprising - not at all what you'd expect.



I spelled it wrong for Google purposes: "Locoum" or "Rahat Locoum" or
"Loukoumi"

It's fruit gel common in Greece and the Middle East and made in the U.S.
by http://www.libertyorchards.com/ in various fruit flavors.

It is also known as "Turkish Delight". Delicious.

gloria p

Storrmmee > wrote:

>more information please? Lee

>> Have you ever had the weird British concoction: Ginger Wine? It's not all
>> that bad if you like sweet wines.
>>
>> James Silverton, Potomac

Stone's Green Ginger Wine -- used in a drink called a Whisky Mac.

Sorta thing that could catch on with the Fernet crowd, with good
marketing.


Steve

On Fri, 20 May 2011 10:35:31 -1000, dsi1 >
wrote:

> Interesting how that works. I wish they'd come up with a milder form of
> ginger without a fibrous texture. You could sell it as a cure for queasy
> tummy and seasickness. :-)

Isn't young ginger sold already? IMO that stuff about ginger is just
an old wives' tale. I've tried it for a sore throat too and it
doesn't work other than momentarily.

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

On Fri, 20 May 2011 11:06:18 -1000, dsi1 >
wrote:

> I'm thinking chocolate covered ginger gels. It might be yummy.

I wouldn't take them medicinally, but it might taste good.

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