As subject line says ...... I was shocked today when I went to a local
grocery store (chain) and looked at the price of ginger root! I wanted
to buy a pound or a bit more to make some of the candied ginger as
discussed in the recent thread on RFC, using Goomba's slow-cooker recipe.

Imagine my surprise today! I was in a local grocery store chain and
discovered ginger root had the price of $4.49/lb! OUCH!!!! That's even
more expensive than ground chuck ($3.19/lb)!!!! What gives ???

Sky

--

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

Sky wrote:
> As subject line says ...... I was shocked today when I went to a local
> grocery store (chain) and looked at the price of ginger root! I
> wanted to buy a pound or a bit more to make some of the candied
> ginger as discussed in the recent thread on RFC, using Goomba's
> slow-cooker recipe.
>
> Imagine my surprise today! I was in a local grocery store chain and
> discovered ginger root had the price of $4.49/lb! OUCH!!!! That's
> even more expensive than ground chuck ($3.19/lb)!!!! What gives ???

Funny, I had the opposite experience today. I picked up some
ginger and, because there was no price posted, I only picked up
one hand, turned out to be half a pound. I was surprised to see it
ring up as $1.29, darn, I should have bought more. $2.49 a pound.

nancy

On Sat, 21 May 2011 21:28:50 -0500, Sky >
wrote:

> Imagine my surprise today! I was in a local grocery store chain and
> discovered ginger root had the price of $4.49/lb! OUCH!!!! That's even
> more expensive than ground chuck ($3.19/lb)!!!! What gives ???

Did you weigh out a pound? That's a lot of ginger, even for candy.

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

On Sat, 21 May 2011 21:28:50 -0500, Sky >
wrote:

>As subject line says ...... I was shocked today when I went to a local
>grocery store (chain) and looked at the price of ginger root! I wanted
>to buy a pound or a bit more to make some of the candied ginger as
>discussed in the recent thread on RFC, using Goomba's slow-cooker recipe.
>
>Imagine my surprise today! I was in a local grocery store chain and
>discovered ginger root had the price of $4.49/lb! OUCH!!!! That's even
>more expensive than ground chuck ($3.19/lb)!!!! What gives ???
>
>Sky

If you can, seek your ginger at an Asian market. It runs much , much
cheaper there.

Boron

On 5/21/2011 10:28 PM, Sky wrote:
> As subject line says ...... I was shocked today when I went to a local
> grocery store (chain) and looked at the price of ginger root! I wanted
> to buy a pound or a bit more to make some of the candied ginger as
> discussed in the recent thread on RFC, using Goomba's slow-cooker recipe.
>
> Imagine my surprise today! I was in a local grocery store chain and
> discovered ginger root had the price of $4.49/lb! OUCH!!!! That's even
> more expensive than ground chuck ($3.19/lb)!!!! What gives ???
>
> Sky
>

Just bought a bunch for $1.39/lb at an Asian market last week. Not only
is it less expensive there it tends to be a lot fresher.

Sky wrote:
>
>As subject line says ...... I was shocked today when I went to a local
>grocery store (chain) and looked at the price of ginger root! I wanted
>to buy a pound or a bit more to make some of the candied ginger as
>discussed in the recent thread on RFC, using Goomba's slow-cooker recipe.
>
>Imagine my surprise today! I was in a local grocery store chain and
>discovered ginger root had the price of $4.49/lb! OUCH!!!! That's even
>more expensive than ground chuck ($3.19/lb)!!!! What gives ???
>
>Sky

Next time go to an ethnic market, it'll be less than $2/lb. A few
weeks ago I saw fresh ginger at Walmart priced at $1.19/lb but I
forgot to buy some, next trip. A 1/4 lb would last me well over a
year... I usually grate a little into oriental style soup... it grates
just fine frozen, and somehow the skin doesn't get grated, it just
moves aside where I can flick it off, not that I'd care if it went
into the soup... the skin probably has all the vitamins n'
antioxidents. lol

On 5/21/2011 9:28 PM, Sky wrote:
> As subject line says ...... I was shocked today when I went to a local
> grocery store (chain) and looked at the price of ginger root! I wanted
> to buy a pound or a bit more to make some of the candied ginger as
> discussed in the recent thread on RFC, using Goomba's slow-cooker recipe.
>
> Imagine my surprise today! I was in a local grocery store chain and
> discovered ginger root had the price of $4.49/lb! OUCH!!!! That's even
> more expensive than ground chuck ($3.19/lb)!!!! What gives ???

Followup: Went to a local Asian market where the ginger was $1.79/lb -
a much more reasonable price. While there, I also picked up some sticky
rice.

Sky

--

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

In article >,
Leon Manfredi > wrote:
> To store, top with sherry in a glass jar, and keep in fridge...,
> (for ever)

Leo, when you're storing it like that, do you peel it first?

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller

"Melba's Jammin'" > ha scritto nel messaggio
>
> Leo, when you're storing it like that, do you peel it first?

Dunno about Leo but I do.

On 2011-05-23, Melba's Jammin' > wrote:
> In article >,
> Leon Manfredi > wrote:

>> To store, top with sherry in a glass jar, and keep in fridge...,
>> (for ever)

> Leo, when you're storing it like that, do you peel it first?

A better question: does it spoil like garlic in olive oil? I suspect
not, due to the alcohol, but still.....

Seems like a great idea, as so many Oriental dishes that use ginger
also use shoaxing, pale sherry being the perfect substitute. I know
my ginger dries out completely in a 2-3 wks if I don't use it up.

nb

"notbob" > wrote in message

> On 2011-05-23, Melba's Jammin' > wrote:
>> In article >,
>> Leon Manfredi > wrote:
>
>>> To store, top with sherry in a glass jar, and keep in fridge...,
>>> (for ever)
>
>> Leo, when you're storing it like that, do you peel it first?
>
> A better question: does it spoil like garlic in olive oil? I
> suspect
> not, due to the alcohol, but still.....
>
> Seems like a great idea, as so many Oriental dishes that use ginger
> also use shoaxing, pale sherry being the perfect substitute. I know
> my ginger dries out completely in a 2-3 wks if I don't use it up.
>
> nb

I store my ginger in yer basic Chinese rice wine and save the sherry
for sipping.

Felice

On Mon, 23 May 2011 08:59:15 -0700 (PDT), "Mr. Bill"
> wrote:

> On Sunday, May 22, 2011 7:38:56 PM UTC-4, Leon Manfredi wrote:
>
> > To store, top with sherry in a glass jar, and keep in fridge...,
> > (for ever)
>
> I keep my ginger in the freezer. Never need to "add" anything and when ready to use, I find my fine rasp grater does the perfect trick and back to the freezer!

I can usually read those not wrapped messages by hitting "return", but
it didn't work this time.

I've tried keeping ginger in my freezer, but I can never find it when
I need it. It's better for me to buy just a small amount and keep it
in the refrigerator compartment.

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

sf wrote:
>
>I've tried keeping ginger in my freezer, but I can never find it when
>I need it.

Do how you do with your hubby's two inch fuse, tie a big red bow on
it.

On 23/05/2011 4:22 PM, sf wrote:
I keep my ginger in the freezer. Never need to "add" anything and when
ready to use, I find my fine rasp grater does the perfect trick and back
to the freezer!
>
> I can usually read those not wrapped messages by hitting "return", but
> it didn't work this time.
>
> I've tried keeping ginger in my freezer, but I can never find it when
> I need it. It's better for me to buy just a small amount and keep it
> in the refrigerator compartment.

Ginger root is usually cheap enough and easy enough to find these days
that I generally have some on hand. If it gets old I throw it out and
get some fresher root.

\It used to be harder to find and I peeled and sliced some and kept it
in sherry. Then ginger root became easier to find, so it sat there for
years while i used fresh. Then one day last winter we needed ginger for
a recipe and did not have any fresh. I used the sherried stuff and it
was fine, even after all that time.

In article >, "Felice" >
wrote:

> "notbob" > wrote in message
>
> > On 2011-05-23, Melba's Jammin' > wrote:
> >> In article >,
> >> Leon Manfredi > wrote:
> >
> >>> To store, top with sherry in a glass jar, and keep in fridge...,
> >>> (for ever)
> >
> >> Leo, when you're storing it like that, do you peel it first?
> >
> > A better question: does it spoil like garlic in olive oil? I
> > suspect
> > not, due to the alcohol, but still.....
> >
> > Seems like a great idea, as so many Oriental dishes that use ginger
> > also use shoaxing, pale sherry being the perfect substitute. I know
> > my ginger dries out completely in a 2-3 wks if I don't use it up.
> >
> > nb
>
> I store my ginger in yer basic Chinese rice wine and save the sherry
> for sipping.
>
> Felice

Yahbut do you peel it before it hits the sherry, Fleece?

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller

On 24/05/2011 5:27 PM, Melba's Jammin' wrote:

>> I store my ginger in yer basic Chinese rice wine and save the sherry
>> for sipping.
>>
>> Felice
>
> Yahbut do you peel it before it hits the sherry, Fleece?
>

I am not sure if you have to, but I did.

On 5/24/2011 5:31 PM, Dave Smith wrote:
> On 24/05/2011 5:27 PM, Melba's Jammin' wrote:
>
>>> I store my ginger in yer basic Chinese rice wine and save the sherry
>>> for sipping.
>>>
>>> Felice
>>
>> Yahbut do you peel it before it hits the sherry, Fleece?
>>
>
> I am not sure if you have to, but I did.

I'd certainly peel ginger root before slicing or grating. I usually
freeze it and only defrost an end and slice or grate that. Incidentally,
people have complained about its having a fibrous texture but it has a
pleasant soft texture in Ginger Marmalade.

--


James Silverton, Potomac

I'm *not*

"Melba's Jammin'" > wrote in message

> In article >, "Felice"
> >
>>
>> I store my ginger in yer basic Chinese rice wine and save the
>> sherry
>> for sipping.
>>
>> Felice

> Yahbut do you peel it before it hits the sherry, Fleece?
>
> Barb, Mother Superior, HOSSSPoJ

Nope. I just plunk it in the wine and deal with it later. (Never do
today what you can put off until tomorrow.)

Fleece