I love this marinade for pork "country ribs". I've got the ribs
defrosting in the fridge. I'll marinate them all day tomorrow.

Marinated Country Ribs

3-4 lbs. country ribs
11 oz. can mandarin orange slices, with juice
1/2 c. teriyaki or soy sauce
2 cloves garlic
1/4 c. vegetable oil
1/4 c. crystallized ginger*
1 med. onion, quartered

Puree all the ingredients until smooth. Pour over the ribs and marinate
in the fridge for several hours or overnight.

2 hours before serving: preheat oven to 350F (or get the grill going).
Arrange meat on a rack in a roasting pan; reserve the marinade. Bake for
1 hour, turning the ribs once. Brush generously with marinade and bake
another 1-1/2 hours until fork tender, basting and turning every 20-30
minutes.

If doing these on a grill, you want indirect heat to prevent flare-ups
and burning, and a nice slow cooking. Baste with extra marinade
occasionally.

*Given the price of crystallized ginger (I've no interest in making my
own) I use powdered ginger and add a little sugar to the mixture.

Jill

On Wed, 2 May 2018 18:55:30 -0400, jmcquown >
wrote:

>I love this marinade for pork "country ribs". I've got the ribs
>defrosting in the fridge. I'll marinate them all day tomorrow.
>
>Marinated Country Ribs
>
>3-4 lbs. country ribs
>11 oz. can mandarin orange slices, with juice
>1/2 c. teriyaki or soy sauce
>2 cloves garlic
>1/4 c. vegetable oil
>1/4 c. crystallized ginger*
>1 med. onion, quartered
>
>Puree all the ingredients until smooth. Pour over the ribs and marinate
>in the fridge for several hours or overnight.
>
>2 hours before serving: preheat oven to 350F (or get the grill going).
>Arrange meat on a rack in a roasting pan; reserve the marinade. Bake for
>1 hour, turning the ribs once. Brush generously with marinade and bake
>another 1-1/2 hours until fork tender, basting and turning every 20-30
>minutes.
>
>If doing these on a grill, you want indirect heat to prevent flare-ups
>and burning, and a nice slow cooking. Baste with extra marinade
>occasionally.
>
>*Given the price of crystallized ginger (I've no interest in making my
>own) I use powdered ginger and add a little sugar to the mixture.
>
>Jill

that sounds nice. I was reading ginger until you pointed out
crystallized. I'll just use regular root ginger. Thanks
Janet US

On Wed, 2 May 2018 18:55:30 -0400, jmcquown >
wrote:

>I love this marinade for pork "country ribs". I've got the ribs
>defrosting in the fridge. I'll marinate them all day tomorrow.
>
>Marinated Country Ribs
>
>3-4 lbs. country ribs
>11 oz. can mandarin orange slices, with juice
>1/2 c. teriyaki or soy sauce
>2 cloves garlic
>1/4 c. vegetable oil
>1/4 c. crystallized ginger*
>1 med. onion, quartered
>
>Puree all the ingredients until smooth. Pour over the ribs and marinate
>in the fridge for several hours or overnight.
>
>2 hours before serving: preheat oven to 350F (or get the grill going).
>Arrange meat on a rack in a roasting pan; reserve the marinade. Bake for
>1 hour, turning the ribs once. Brush generously with marinade and bake
>another 1-1/2 hours until fork tender, basting and turning every 20-30
>minutes.
>
>If doing these on a grill, you want indirect heat to prevent flare-ups
>and burning, and a nice slow cooking. Baste with extra marinade
>occasionally.
>
>*Given the price of crystallized ginger (I've no interest in making my
>own) I use powdered ginger and add a little sugar to the mixture.
>
>Jill

Powdered ginger works perfectly, and rather than mandarin orange
sections I use orange marmalade... adds sugar for the powdered ginger.

"jmcquown" > wrote in message
...
>I love this marinade for pork "country ribs". I've got the ribs defrosting
>in the fridge. I'll marinate them all day tomorrow.
>
> Marinated Country Ribs
>
> 3-4 lbs. country ribs
> 11 oz. can mandarin orange slices, with juice
> 1/2 c. teriyaki or soy sauce
> 2 cloves garlic
> 1/4 c. vegetable oil
> 1/4 c. crystallized ginger*
> 1 med. onion, quartered
>
> Puree all the ingredients until smooth. Pour over the ribs and marinate
> in the fridge for several hours or overnight.
>
> 2 hours before serving: preheat oven to 350F (or get the grill going).
> Arrange meat on a rack in a roasting pan; reserve the marinade. Bake for 1
> hour, turning the ribs once. Brush generously with marinade and bake
> another 1-1/2 hours until fork tender, basting and turning every 20-30
> minutes.
>
> If doing these on a grill, you want indirect heat to prevent flare-ups and
> burning, and a nice slow cooking. Baste with extra marinade occasionally.
>
> *Given the price of crystallized ginger (I've no interest in making my
> own) I use powdered ginger and add a little sugar to the mixture.
>
> Jill


I've used your recipe a several times and it is very good.

Cheri

On 2018-05-02 6:55 PM, jmcquown wrote:
> I love this marinade for pork "country ribs".Â* I've got the ribs
> defrosting in the fridge.Â* I'll marinate them all day tomorrow.
>
> Marinated Country Ribs
>
> 3-4 lbs. country ribs
> 11 oz. can mandarin orange slices, with juice
> 1/2 c. teriyaki or soy sauce
> 2 cloves garlic
> 1/4 c. vegetable oil
> 1/4 c. crystallized ginger*
> 1 med. onion, quartered
>
> Puree all the ingredients until smooth.Â* Pour over the ribs and marinate
> in the fridge for several hours or overnight.
>
> 2 hours before serving: preheat oven to 350F (or get the grill going).
> Arrange meat on a rack in a roasting pan; reserve the marinade. Bake for
> 1 hour, turning the ribs once. Brush generously with marinade and bake
> another 1-1/2 hours until fork tender, basting and turning every 20-30
> minutes.
>
> If doing these on a grill, you want indirect heat to prevent flare-ups
> and burning, and a nice slow cooking.Â* Baste with extra marinade
> occasionally.
>
> *Given the price of crystallized gingerÂ* (I've no interest in making my
> own) I use powdered ginger and add a little sugar to the mixture.
>


A quarter cup of crystalized ginger????? Holy cow. That is a lot. Around
here the price varies a lot, so that amount could go from expensive to
really really expensive. I don't even see the point of it in that
recipe when fresh ginger would add great flavour.

On 2018-05-02 6:55 PM, jmcquown wrote:
>.
>
> *Given the price of crystallized gingerÂ* (I've no interest in making my
> own) I use powdered ginger and add a little sugar to the mixture.
>

I should also have added that making candied ginger is not hard. Get
some nice fresh ginger, scrape the peel off with a spoon, slice it up
and boil it for about a half hour until it starts to get tender. Remove
the ginger and pour off all but about a cup of the cooking water and add
a cup of granulated sugar, bring it to a boil and then simmer for about
20 minutes until the sugar starts to crystallize. Put it on a rack to
dry and then put it in a a parchment or wax paper lined cookie sheet
and stick it in the oven with the light on overnight. Toss it in sugar
and store it in a sealed container. It will keep for months, so the
next time you need candied ginger you will have it on hand and for a
fraction of the coast. I like to munch on a couple pieces of it when
my gut is feeling wonky.

On 5/2/2018 8:43 PM, wrote:
> On Wed, 2 May 2018 18:55:30 -0400, jmcquown >
> wrote:
>
>> I love this marinade for pork "country ribs". I've got the ribs
>> defrosting in the fridge. I'll marinate them all day tomorrow.
>>
>> Marinated Country Ribs
>>
>> 3-4 lbs. country ribs
>> 11 oz. can mandarin orange slices, with juice
>> 1/2 c. teriyaki or soy sauce
>> 2 cloves garlic
>> 1/4 c. vegetable oil
>> 1/4 c. crystallized ginger*
>> 1 med. onion, quartered
>>
>> Puree all the ingredients until smooth. Pour over the ribs and marinate
>> in the fridge for several hours or overnight.
>>
>> 2 hours before serving: preheat oven to 350F (or get the grill going).
>> Arrange meat on a rack in a roasting pan; reserve the marinade. Bake for
>> 1 hour, turning the ribs once. Brush generously with marinade and bake
>> another 1-1/2 hours until fork tender, basting and turning every 20-30
>> minutes.
>>
>> If doing these on a grill, you want indirect heat to prevent flare-ups
>> and burning, and a nice slow cooking. Baste with extra marinade
>> occasionally.
>>
>> *Given the price of crystallized ginger (I've no interest in making my
>> own) I use powdered ginger and add a little sugar to the mixture.
>>
>> Jill
>
> Powdered ginger works perfectly, and rather than mandarin orange
> sections I use orange marmalade... adds sugar for the powdered ginger.
>
I see no reason orange marmalade wouldn't work well for the taste, if
you have it on hand. I never do. I'm not a jarred fruit preserves
kinda gal. I truly cannot ever remember buying marmalade or any sort of
jam. I'm not kidding.

Seems like I've always had some sort of canned fruit in my life. I grew
up with it. Chilled fruit packed in a lunch box, or as an afer school
snack. I've always had some in the pantry or the fridge. Even as an adult.

There are natural acids in citrus fruit. Natural tenderizers. I
discovered that from reading cookbooks and watching cooking shows at a
young age. Nice, because I usually always had some around.

If you try the marinade with marmalade I'd love to hear (and see!) the
results.

Keep in mind, the marinade is not intended to be a "glaze". That's just
an impression I get when I think of adding anything with sugar and
pectin to the marinade. It might be a bit more prone to burning.

Jill

On 5/2/2018 8:56 PM, Cheri wrote:
> "jmcquown" > wrote in message
> ...
>> I love this marinade for pork "country ribs".* I've got the ribs
>> defrosting in the fridge.* I'll marinate them all day tomorrow.
>>
>> Marinated Country Ribs
>>
>> 3-4 lbs. country ribs
>> 11 oz. can mandarin orange slices, with juice
>> 1/2 c. teriyaki or soy sauce
>> 2 cloves garlic
>> 1/4 c. vegetable oil
>> 1/4 c. crystallized ginger*
>> 1 med. onion, quartered
>>
>> Puree all the ingredients until smooth.* Pour over the ribs and
>> marinate in the fridge for several hours or overnight.
>>
>> 2 hours before serving: preheat oven to 350F (or get the grill going).
>> Arrange meat on a rack in a roasting pan; reserve the marinade. Bake
>> for 1 hour, turning the ribs once. Brush generously with marinade and
>> bake another 1-1/2 hours until fork tender, basting and turning every
>> 20-30 minutes.
>>
>> If doing these on a grill, you want indirect heat to prevent flare-ups
>> and burning, and a nice slow cooking.* Baste with extra marinade
>> occasionally.
>>
>> *Given the price of crystallized ginger* (I've no interest in making
>> my own) I use powdered ginger and add a little sugar to the mixture.
>>
>> Jill
>
>
> I've used your recipe a several times and it is very good.
>
> Cheri

Thanks, Cheri! Nice to have confirmation from someone who has tried it.
I've used this recipe for marinating country ribs for decades. It
never disappoints.

I can also see it working with cuts of beef or even chicken. Which
makes me think about kabobs. Or perhaps a sateh type preparation.
Thinly sliced strips of meat, threaded on soaked bamboo skewers and
marinated. Then quickly grilled. Vegetables may also be included in
this use for the marinade or on the skewers. Why not?

There are a lot of possiblities with a nice marinade like this. This
certainly is a tasty one.

Jill

On 5/2/2018 9:27 PM, Dave Smith wrote:
> A quarter cup of crystalized ginger????? Holy cow. That is a lot. Around
> here the price varies a lot, so that amount could go from expensive to
> really really expensive.Â* I don't even see the point of it in that
> recipe when fresh ginger would add great flavour.

A quarter cup could have meant anything from 3 to 6 pieces of
crystallized ginger sort of tossed in a glass measuring cup. It was a
recipe from Good Housekeeping Cookbook circa 1978. Sorry if you
translate 1/4 cup to a Holy Cow moment but I took it too mean a few pieces.

I used a couple of teaspoons of ground ginger and a couple of tsp. brown
(not white) sugar. It is not an incredibly sweet marinade.

I've never got fresh ginger on hand. I'd have to set out to buy it for
a specific reason. This marinade isn't one of them. But feel free!

Jill

On 5/2/2018 9:38 PM, Dave Smith wrote:
> On 2018-05-02 6:55 PM, jmcquown wrote:
>> .
>>
>> *Given the price of crystallized gingerÂ* (I've no interest in making
>> my own) I use powdered ginger and add a little sugar to the mixture.
>>
>
> I should also have added that making candied ginger is not hard.

(snippage)

Of course it's not hard. It's just a waste of time if you can
substitute ground ginger and a little sugar and achieve the same taste
in the marinade. Doesn't take hours to make the candied ginger which is
going to simmer in simple syrup for who knows how long... only to be
added to the blender for the teriyaki sauce mandarin orange marinade.
Why bother?

Jill

"jmcquown" > wrote in message
...
> On 5/2/2018 8:56 PM, Cheri wrote:
>> "jmcquown" > wrote in message
>> ...
>>> I love this marinade for pork "country ribs". I've got the ribs
>>> defrosting in the fridge. I'll marinate them all day tomorrow.
>>>
>>> Marinated Country Ribs
>>>
>>> 3-4 lbs. country ribs
>>> 11 oz. can mandarin orange slices, with juice
>>> 1/2 c. teriyaki or soy sauce
>>> 2 cloves garlic
>>> 1/4 c. vegetable oil
>>> 1/4 c. crystallized ginger*
>>> 1 med. onion, quartered
>>>
>>> Puree all the ingredients until smooth. Pour over the ribs and marinate
>>> in the fridge for several hours or overnight.
>>>
>>> 2 hours before serving: preheat oven to 350F (or get the grill going).
>>> Arrange meat on a rack in a roasting pan; reserve the marinade. Bake for
>>> 1 hour, turning the ribs once. Brush generously with marinade and bake
>>> another 1-1/2 hours until fork tender, basting and turning every 20-30
>>> minutes.
>>>
>>> If doing these on a grill, you want indirect heat to prevent flare-ups
>>> and burning, and a nice slow cooking. Baste with extra marinade
>>> occasionally.
>>>
>>> *Given the price of crystallized ginger (I've no interest in making my
>>> own) I use powdered ginger and add a little sugar to the mixture.
>>>
>>> Jill
>>
>>
>> I've used your recipe a several times and it is very good.
>>
>> Cheri
>
> Thanks, Cheri! Nice to have confirmation from someone who has tried it.
> I've used this recipe for marinating country ribs for decades. It never
> disappoints.
>
> I can also see it working with cuts of beef or even chicken. Which makes
> me think about kabobs. Or perhaps a sateh type preparation. Thinly sliced
> strips of meat, threaded on soaked bamboo skewers and marinated. Then
> quickly grilled. Vegetables may also be included in this use for the
> marinade or on the skewers. Why not?
>
> There are a lot of possiblities with a nice marinade like this. This
> certainly is a tasty one.
>
> Jill


I am going to try it with chicken thighs the next time I make it. I think it
will be really good. I bought a really large bag of crystallized ginger
awhile ago and still have quite a bit left so will use that, but the
powdered would work well too I think.

Cheri

On 2018-05-02 11:39 PM, jmcquown wrote:
> On 5/2/2018 9:38 PM, Dave Smith wrote:

> Of course it's not hard.Â* It's just a waste of time if you can
> substitute ground ginger and a little sugar and achieve the same taste
> in the marinade.Â* Doesn't take hours to make the candied ginger which is
> going to simmer in simple syrup for who knows how long... only to be
> added to the blender for the teriyaki sauce mandarin orange marinade.
> Why bother?

Dry ginger is not really a substitute for candied or fresh ginger. It's
quite different. The reason to bother is that candied ginger is
delicious on its own. It is also great in muffins and cookies. My wife
adapted a butterscotch pie filling with great success. She used white
sugar instead of brown and then sprinkled finely chopped candied ginger
and lime zest on top.

On Wed, 2 May 2018 22:07:36 -0400, jmcquown >
wrote:

>On 5/2/2018 8:43 PM, wrote:
>> On Wed, 2 May 2018 18:55:30 -0400, jmcquown >
>> wrote:
>>
>>> I love this marinade for pork "country ribs". I've got the ribs
>>> defrosting in the fridge. I'll marinate them all day tomorrow.
>>>
>>> Marinated Country Ribs
>>>
>>> 3-4 lbs. country ribs
>>> 11 oz. can mandarin orange slices, with juice
>>> 1/2 c. teriyaki or soy sauce
>>> 2 cloves garlic
>>> 1/4 c. vegetable oil
>>> 1/4 c. crystallized ginger*
>>> 1 med. onion, quartered
>>>
>>> Puree all the ingredients until smooth. Pour over the ribs and marinate
>>> in the fridge for several hours or overnight.
>>>
>>> 2 hours before serving: preheat oven to 350F (or get the grill going).
>>> Arrange meat on a rack in a roasting pan; reserve the marinade. Bake for
>>> 1 hour, turning the ribs once. Brush generously with marinade and bake
>>> another 1-1/2 hours until fork tender, basting and turning every 20-30
>>> minutes.
>>>
>>> If doing these on a grill, you want indirect heat to prevent flare-ups
>>> and burning, and a nice slow cooking. Baste with extra marinade
>>> occasionally.
>>>
>>> *Given the price of crystallized ginger (I've no interest in making my
>>> own) I use powdered ginger and add a little sugar to the mixture.
>>>
>>> Jill
>>
>> Powdered ginger works perfectly, and rather than mandarin orange
>> sections I use orange marmalade... adds sugar for the powdered ginger.
>>
>I see no reason orange marmalade wouldn't work well for the taste, if
>you have it on hand. I never do. I'm not a jarred fruit preserves
>kinda gal. I truly cannot ever remember buying marmalade or any sort of
>jam. I'm not kidding.
>
>Seems like I've always had some sort of canned fruit in my life. I grew
>up with it. Chilled fruit packed in a lunch box, or as an afer school
>snack. I've always had some in the pantry or the fridge. Even as an adult.
>
>There are natural acids in citrus fruit. Natural tenderizers. I
>discovered that from reading cookbooks and watching cooking shows at a
>young age. Nice, because I usually always had some around.
>
>If you try the marinade with marmalade I'd love to hear (and see!) the
>results.
>
>Keep in mind, the marinade is not intended to be a "glaze". That's just
>an impression I get when I think of adding anything with sugar and
>pectin to the marinade. It might be a bit more prone to burning.
>
>Jill

There's no way marmalade would show in a photo of marinade, however
I've often posted photos of meats that spent several days in marinade;
ribs and London broil... I've even posted pictures of meat marinating
in zip-locs. I add about 1 Tbs of marmalade to the marinade, not a
lot of sugar, and I toss the excess marinade... don't need to mix up a
lot of marinade when marinating in zip-locs.
I don't sauce cooked meats, I detest bbq sauces of any kind. I think
orange marmalade adds a stronger orange flavor than tinned mandarin
oranges... probably due to the orange rind/zest.
I keep orange marmalade as a cooking ingredient. rarely is it used as
a spread. I like to do Oriental cooking and keep the necessary
seasoning ingredients on hand. A tsp of orange marmalade adds a nice
nuance to hot n' sour soup... nice in veggie stir frys too.
My wife likes raspberry preserves on toast, the kind with seeds
(both). I don't eat any as I don't like the seeds as they get stuck
between my teeth and not so easy to remove.

On Wed, 2 May 2018 23:07:55 -0400, jmcquown >
wrote:

>On 5/2/2018 8:56 PM, Cheri wrote:
>> "jmcquown" > wrote in message
>> ...
>>> I love this marinade for pork "country ribs".* I've got the ribs
>>> defrosting in the fridge.* I'll marinate them all day tomorrow.
>>>
>>> Marinated Country Ribs
>>>
>>> 3-4 lbs. country ribs
>>> 11 oz. can mandarin orange slices, with juice
>>> 1/2 c. teriyaki or soy sauce
>>> 2 cloves garlic
>>> 1/4 c. vegetable oil
>>> 1/4 c. crystallized ginger*
>>> 1 med. onion, quartered
>>>
>>> Puree all the ingredients until smooth.* Pour over the ribs and
>>> marinate in the fridge for several hours or overnight.
>>>
>>> 2 hours before serving: preheat oven to 350F (or get the grill going).
>>> Arrange meat on a rack in a roasting pan; reserve the marinade. Bake
>>> for 1 hour, turning the ribs once. Brush generously with marinade and
>>> bake another 1-1/2 hours until fork tender, basting and turning every
>>> 20-30 minutes.
>>>
>>> If doing these on a grill, you want indirect heat to prevent flare-ups
>>> and burning, and a nice slow cooking.* Baste with extra marinade
>>> occasionally.
>>>
>>> *Given the price of crystallized ginger* (I've no interest in making
>>> my own) I use powdered ginger and add a little sugar to the mixture.
>>>
>>> Jill
>>
>>
>> I've used your recipe a several times and it is very good.
>>
>> Cheri
>
>Thanks, Cheri! Nice to have confirmation from someone who has tried it.
> I've used this recipe for marinating country ribs for decades. It
>never disappoints.
>
>I can also see it working with cuts of beef or even chicken. Which
>makes me think about kabobs. Or perhaps a sateh type preparation.
>Thinly sliced strips of meat, threaded on soaked bamboo skewers and
>marinated. Then quickly grilled. Vegetables may also be included in
>this use for the marinade or on the skewers. Why not?
>
>There are a lot of possiblities with a nice marinade like this. This
>certainly is a tasty one.
>
>Jill

Good with a medley of stir fried veggies, then add the marinade and
thicken with a corn starch slurry. Julienne that left over meat and
add that too.

On Wed, 2 May 2018 23:32:53 -0400, jmcquown >
wrote:

>On 5/2/2018 9:27 PM, Dave Smith wrote:
>> A quarter cup of crystalized ginger????? Holy cow. That is a lot. Around
>> here the price varies a lot, so that amount could go from expensive to
>> really really expensive.* I don't even see the point of it in that
>> recipe when fresh ginger would add great flavour.
>
>A quarter cup could have meant anything from 3 to 6 pieces of
>crystallized ginger sort of tossed in a glass measuring cup. It was a
>recipe from Good Housekeeping Cookbook circa 1978. Sorry if you
>translate 1/4 cup to a Holy Cow moment but I took it too mean a few pieces.
>
>I used a couple of teaspoons of ground ginger and a couple of tsp. brown
>(not white) sugar. It is not an incredibly sweet marinade.
>
>I've never got fresh ginger on hand. I'd have to set out to buy it for
>a specific reason. This marinade isn't one of them. But feel free!
>
>Jill

Fresh ginger root keeps well frozen... while frozen scrape away the
papery skin with the edge of a spoon or the back of a paring knife,
then microplane/grate how much you want into your dish. No need to
remove all the skin, just to the point you will use.

On Wed, 2 May 2018 23:39:40 -0400, jmcquown >
wrote:

>On 5/2/2018 9:38 PM, Dave Smith wrote:
>> On 2018-05-02 6:55 PM, jmcquown wrote:
>>> .
>>>
>>> *Given the price of crystallized ginger* (I've no interest in making
>>> my own) I use powdered ginger and add a little sugar to the mixture.
>>>
>>
>> I should also have added that making candied ginger is not hard.
>
>(snippage)
>
>Of course it's not hard. It's just a waste of time if you can
>substitute ground ginger and a little sugar and achieve the same taste
>in the marinade. Doesn't take hours to make the candied ginger which is
>going to simmer in simple syrup for who knows how long... only to be
>added to the blender for the teriyaki sauce mandarin orange marinade.
>Why bother?
>
>Jill

Even though I keep fresh ginger root in my freezer sometimes I'm too
lazy to grate so I use powdered, just as good as fresh in a cooked
dish/marinade. I don't keep candied ginger for the same reason I
don't keep candied orange peel or chocolate, I'd eat it all.

On Wed, 2 May 2018 23:32:53 -0400, jmcquown >
wrote:

>On 5/2/2018 9:27 PM, Dave Smith wrote:
>> A quarter cup of crystalized ginger????? Holy cow. That is a lot. Around
>> here the price varies a lot, so that amount could go from expensive to
>> really really expensive.* I don't even see the point of it in that
>> recipe when fresh ginger would add great flavour.
>
>A quarter cup could have meant anything from 3 to 6 pieces of
>crystallized ginger sort of tossed in a glass measuring cup. It was a
>recipe from Good Housekeeping Cookbook circa 1978. Sorry if you
>translate 1/4 cup to a Holy Cow moment but I took it too mean a few pieces.
>
>I used a couple of teaspoons of ground ginger and a couple of tsp. brown
>(not white) sugar. It is not an incredibly sweet marinade.
>
>I've never got fresh ginger on hand. I'd have to set out to buy it for
>a specific reason. This marinade isn't one of them. But feel free!
>
>Jill

I was able to tell that it was a recipe from the 60s or 70s. I have a
lot of that kind of recipe too. A cook will be able to mentally sub
ingredients.
Janet US

On Thu, 03 May 2018 09:33:17 -0400, wrote:

snip
>Fresh ginger root keeps well frozen... while frozen scrape away the
>papery skin with the edge of a spoon or the back of a paring knife,
>then microplane/grate how much you want into your dish. No need to
>remove all the skin, just to the point you will use.

I agree.
Janet US

On Thu, 03 May 2018 09:38:08 -0400, wrote:

snip
I don't keep candied ginger for the same reason I
>don't keep candied orange peel or chocolate, I'd eat it all.

so true.
Janet US

On 2018-05-03 10:21 AM, U.S. Janet B. wrote:
> On Thu, 03 May 2018 09:38:08 -0400, wrote:
>
> snip
> I don't keep candied ginger for the same reason I
>> don't keep candied orange peel or chocolate, I'd eat it all.
>
> so true.



I must have better will power than you guys. I usually eat it only when
I have a stomach ailment. I tend to pick some up whenever I see it for
an attractive price and I have at least three small tubs of it in the
cupboard. I had a couple pieces last week.

Chocolate lasts me a long time. I still have some of the chocolate from
my Christmas stocking. I buy large bars of dark chocolate and each one
lasts for weeks. I currently have a bar of Lindts chili chocolate in
the fridge that I have been working on for almost two weeks. I eat a
square of it every few days.

On 5/3/2018 9:33 AM, wrote:
> On Wed, 2 May 2018 23:32:53 -0400, jmcquown >
> wrote:
>
>> On 5/2/2018 9:27 PM, Dave Smith wrote:
>>> A quarter cup of crystalized ginger????? Holy cow. That is a lot. Around
>>> here the price varies a lot, so that amount could go from expensive to
>>> really really expensive.Â* I don't even see the point of it in that
>>> recipe when fresh ginger would add great flavour.
>>
>> A quarter cup could have meant anything from 3 to 6 pieces of
>> crystallized ginger sort of tossed in a glass measuring cup. It was a
>> recipe from Good Housekeeping Cookbook circa 1978. Sorry if you
>> translate 1/4 cup to a Holy Cow moment but I took it too mean a few pieces.
>>
>> I used a couple of teaspoons of ground ginger and a couple of tsp. brown
>> (not white) sugar. It is not an incredibly sweet marinade.
>>
>> I've never got fresh ginger on hand. I'd have to set out to buy it for
>> a specific reason. This marinade isn't one of them. But feel free!
>>
>> Jill
>
> Fresh ginger root keeps well frozen... while frozen scrape away the
> papery skin with the edge of a spoon or the back of a paring knife,
> then microplane/grate how much you want into your dish. No need to
> remove all the skin, just to the point you will use.
>
Good info, thanks. I simply don't use a lot of ginger in my cooking.
I'd likely put the ginger root in the freezer and forget it was there.

Jill

On Thu, 3 May 2018 10:52:07 -0400, jmcquown >
wrote:

>On 5/3/2018 9:33 AM, wrote:
>> On Wed, 2 May 2018 23:32:53 -0400, jmcquown >
>> wrote:
>>
>>> On 5/2/2018 9:27 PM, Dave Smith wrote:
>>>> A quarter cup of crystalized ginger????? Holy cow. That is a lot. Around
>>>> here the price varies a lot, so that amount could go from expensive to
>>>> really really expensive.* I don't even see the point of it in that
>>>> recipe when fresh ginger would add great flavour.
>>>
>>> A quarter cup could have meant anything from 3 to 6 pieces of
>>> crystallized ginger sort of tossed in a glass measuring cup. It was a
>>> recipe from Good Housekeeping Cookbook circa 1978. Sorry if you
>>> translate 1/4 cup to a Holy Cow moment but I took it too mean a few pieces.
>>>
>>> I used a couple of teaspoons of ground ginger and a couple of tsp. brown
>>> (not white) sugar. It is not an incredibly sweet marinade.
>>>
>>> I've never got fresh ginger on hand. I'd have to set out to buy it for
>>> a specific reason. This marinade isn't one of them. But feel free!
>>>
>>> Jill
>>
>> Fresh ginger root keeps well frozen... while frozen scrape away the
>> papery skin with the edge of a spoon or the back of a paring knife,
>> then microplane/grate how much you want into your dish. No need to
>> remove all the skin, just to the point you will use.
>>
>Good info, thanks. I simply don't use a lot of ginger in my cooking.
>I'd likely put the ginger root in the freezer and forget it was there.
>
>Jill

You'd be surprised at how many uses you'll find for whole ginger... I
always add some to chicken stock, it'll even jazz up canned chicken
soup... add a bit of granulated garlic and white pepper too....
reminds me, I need white peppercorns.
Ordered:
https://www.amazon.com/Badia-White-P...percorns+whole
A much better price than Penzeys:
https://www.penzeys.com/online-catal...24/p-1421/pd-s

On 5/3/2018 9:06 AM, Dave Smith wrote:
> On 2018-05-02 11:39 PM, jmcquown wrote:
>> On 5/2/2018 9:38 PM, Dave Smith wrote:
>
>> Of course it's not hard.Â* It's just a waste of time if you can
>> substitute ground ginger and a little sugar and achieve the same taste
>> in the marinade.Â* Doesn't take hours to make the candied ginger which
>> is going to simmer in simple syrup for who knows how long... only to
>> be added to the blender for the teriyaki sauce mandarin orange
>> marinade. Why bother?
>
> Dry ginger is not really a substitute for candied or fresh ginger. It's
> quite different. The reason to bother is that candied ginger is
> delicious on its own. It is also great in muffins and cookies.Â* My wife
> adapted a butterscotch pie fillingÂ* with great success. She used white
> sugar instead of brown and then sprinkled finely chopped candied ginger
> andÂ* lime zest on top.
>
I know candied ginger is delicious but this marinade is the only thing
I've ever used it for. Dry ginger and sugar works perfectly well in
this marinade. You know I don't bake cookies or make pies. If I had
other uses for it I'd make my own, but I don't so...

Jill

On 2018-05-06, jmcquown > wrote:

> If I had other uses for it I'd make my own, but I don't so...

I read, in this group, where "crystalized ginger" is soooo expensive.
It is?

I bought 1/2lb of home-made crystalized ginger for one dollar.
Safeway sells it during 'The Holidays" as a fruitcake ingredient. I'm
sure I still have a container.

I been using 'un-ground' ginger (appears to be made of real ginger cut
into chunks, which are then dried) and putting it in my whirly-bird
coffee/spice grinder to provide a "ground ginger" pwdr. Not real
enthused about using this type o' ginger. I'd rather use pickled
ginger (sushi ginger), which I add to my blueberry + 'whatever else',
pies. Works great! Gives blueberries some flavor (which they sorely
lack!).

nb

On Sun, 6 May 2018 07:44:59 -0400, jmcquown >
wrote:

>On 5/3/2018 9:06 AM, Dave Smith wrote:
>> On 2018-05-02 11:39 PM, jmcquown wrote:
>>> On 5/2/2018 9:38 PM, Dave Smith wrote:
>>
>>> Of course it's not hard.* It's just a waste of time if you can
>>> substitute ground ginger and a little sugar and achieve the same taste
>>> in the marinade.* Doesn't take hours to make the candied ginger which
>>> is going to simmer in simple syrup for who knows how long... only to
>>> be added to the blender for the teriyaki sauce mandarin orange
>>> marinade. Why bother?
>>
>> Dry ginger is not really a substitute for candied or fresh ginger. It's
>> quite different. The reason to bother is that candied ginger is
>> delicious on its own. It is also great in muffins and cookies.* My wife
>> adapted a butterscotch pie filling* with great success. She used white
>> sugar instead of brown and then sprinkled finely chopped candied ginger
>> and* lime zest on top.
>>
>I know candied ginger is delicious but this marinade is the only thing
>I've ever used it for. Dry ginger and sugar works perfectly well in
>this marinade. You know I don't bake cookies or make pies. If I had
>other uses for it I'd make my own, but I don't so...
>
>Jill

I think it's inane to waste candied ginger in a marinade... that's
like using 12 year old scotch for a sour. I'd grate in some fresh
ginger, can also substitute gingerale/ginger beer. I almost always
have a few fingers of fresh ginger in the freezer, and I always have a
12-pack of gingerale... makes for an excellent braising ingredient for
flank steak, or sweet n' sour meat-a-balles. I keep gingerale because
it helps for an upset stomach but mostly I consider it a very
versatile cooking ingredient. I always have powdered ginger too.

On 5/6/2018 4:02 PM, wrote:
> On Sun, 6 May 2018 07:44:59 -0400, jmcquown >
> wrote:
>
>> On 5/3/2018 9:06 AM, Dave Smith wrote:
>>> On 2018-05-02 11:39 PM, jmcquown wrote:
>>>> On 5/2/2018 9:38 PM, Dave Smith wrote:
>>>
>>>> Of course it's not hard.Â* It's just a waste of time if you can
>>>> substitute ground ginger and a little sugar and achieve the same taste
>>>> in the marinade.Â* Doesn't take hours to make the candied ginger which
>>>> is going to simmer in simple syrup for who knows how long... only to
>>>> be added to the blender for the teriyaki sauce mandarin orange
>>>> marinade. Why bother?
>>>
>>> Dry ginger is not really a substitute for candied or fresh ginger. It's
>>> quite different. The reason to bother is that candied ginger is
>>> delicious on its own. It is also great in muffins and cookies.Â* My wife
>>> adapted a butterscotch pie fillingÂ* with great success. She used white
>>> sugar instead of brown and then sprinkled finely chopped candied ginger
>>> andÂ* lime zest on top.
>>>
>> I know candied ginger is delicious but this marinade is the only thing
>> I've ever used it for. Dry ginger and sugar works perfectly well in
>> this marinade. You know I don't bake cookies or make pies. If I had
>> other uses for it I'd make my own, but I don't so...
>>
>> Jill
>
> I think it's inane to waste candied ginger in a marinade... that's
> like using 12 year old scotch for a sour. I'd grate in some fresh
> ginger, can also substitute gingerale/ginger beer. I almost always
> have a few fingers of fresh ginger in the freezer, and I always have a
> 12-pack of gingerale... makes for an excellent braising ingredient for
> flank steak, or sweet n' sour meat-a-balles. I keep gingerale because
> it helps for an upset stomach but mostly I consider it a very
> versatile cooking ingredient. I always have powdered ginger too.
>
I like ginger ale as a beverage but don't always have it on hand. Fact
is, I use very little ginger anything. I am not a fan of Asian cooking,
which is what I associate with ginger. I also rarely have an upset stomach.

Jill