| Phred |
In article <l9tje.39166$w15.37543@tornado.tampabay.rr.com>, "kilikini" <kilikini@NOSPAMtampabay.rr.com> wrote:
>Dog3 wrote:
>> "kilikini" <kilikini@NOSPAMtampabay.rr.com> wrote in
>> news:K2pje.37297$w15.7081@tornado.tampabay.rr.com:
>>
>>> Sounds like an awesome recipe and plan, Michael! I'm always looking
>>> for new and interesting ways of preparing fish; this is a keeper.
>>> Thanks for sharing!
>>
>> You are most welcome kili. The recipe is way too easy to make too.
>> You have to have the fresh gingerroot though. I've tried
>> substitutions, including crystalized ginger and it's just not quite
>> the same.
>
>Luckily, fresh gingerroot is one of my staples. I just about always have it
>on hand. Thanks again!
Have you tried "preserving" it by simply peeling and then storing in
the fridge in sherry (or similar fortified plonk)? A local tabloid
cook recommended this technique, so I'm trying it out.
Seems to keep the ginger pretty "fresh" -- and I'm hoping for an
interesting drink down the track. ;-)
Cheers, Phred.
--
ppnerkDELETE@THISyahoo.com.INVALID
|
|
|
| Dog3 |
ppnerkDELETETHIS@yahoo.com (Phred) wrote in
news:3f8k53F6f0gsU1@individual.net:
> In article <l9tje.39166$w15.37543@tornado.tampabay.rr.com>, "kilikini"
> <kilikini@NOSPAMtampabay.rr.com> wrote:
>>Dog3 wrote:
>>> "kilikini" <kilikini@NOSPAMtampabay.rr.com> wrote in
>>> news:K2pje.37297$w15.7081@tornado.tampabay.rr.com:
>>>
>>>> Sounds like an awesome recipe and plan, Michael! I'm always
>>>> looking for new and interesting ways of preparing fish; this is a
>>>> keeper. Thanks for sharing!
>>>
>>> You are most welcome kili. The recipe is way too easy to make too.
>>> You have to have the fresh gingerroot though. I've tried
>>> substitutions, including crystalized ginger and it's just not quite
>>> the same.
>>
>>Luckily, fresh gingerroot is one of my staples. I just about always
>>have it on hand. Thanks again!
>
> Have you tried "preserving" it by simply peeling and then storing in
> the fridge in sherry (or similar fortified plonk)? A local tabloid
> cook recommended this technique, so I'm trying it out.
>
> Seems to keep the ginger pretty "fresh" -- and I'm hoping for an
> interesting drink down the track. ;-)
>
> Cheers, Phred.
>
Hey Phred, thanks for the tip. I've got a nice sized piece left over. I'm
gonna try it. Do you know how long it'll keep in the sherry without getting
spoiled or drunk ;)
Michael
|
|
|
| Phred |
In article <Xns965D6BD8950CCabtrulynastyevil@69.28.186.121>, Dog3 <dog3@invalid.com> wrote:
>ppnerkDELETETHIS@yahoo.com (Phred) wrote in
>news:3f8k53F6f0gsU1@individual.net:
>
>> In article <l9tje.39166$w15.37543@tornado.tampabay.rr.com>, "kilikini"
>> <kilikini@NOSPAMtampabay.rr.com> wrote:
>>>Dog3 wrote:
>>>> "kilikini" <kilikini@NOSPAMtampabay.rr.com> wrote in
>>>> news:K2pje.37297$w15.7081@tornado.tampabay.rr.com:
>>>>
>>>>> Sounds like an awesome recipe and plan, Michael! I'm always
>>>>> looking for new and interesting ways of preparing fish; this is a
>>>>> keeper. Thanks for sharing!
>>>>
>>>> You are most welcome kili. The recipe is way too easy to make too.
>>>> You have to have the fresh gingerroot though. I've tried
>>>> substitutions, including crystalized ginger and it's just not quite
>>>> the same.
>>>
>>>Luckily, fresh gingerroot is one of my staples. I just about always
>>>have it on hand. Thanks again!
>>
>> Have you tried "preserving" it by simply peeling and then storing in
>> the fridge in sherry (or similar fortified plonk)? A local tabloid
>> cook recommended this technique, so I'm trying it out.
>>
>> Seems to keep the ginger pretty "fresh" -- and I'm hoping for an
>> interesting drink down the track. ;-)
>
>Hey Phred, thanks for the tip. I've got a nice sized piece left over. I'm
>gonna try it. Do you know how long it'll keep in the sherry without getting
>spoiled or drunk ;)
Y'know, the older you get the shorter the days! Just checked my
sample in the fridge -- it's been there "about 18 months". Yeah,
right... The label actually says 30 June 2002!
Starting to look a trifle cloudy, but it didn't kill me last time I
dug some out to use -- which wasn't that long ago (probably less than
a month anyway 8-). Tasted okay for the purpose then too. But maybe
it *is* time to try the "ginger wine". ;-)
Cheers, Phred.
--
ppnerkDELETE@THISyahoo.com.INVALID
|
|
|
|
