|
Ginger
May 9, 2009 16:56:50 GMT
Post by Deleted on May 9, 2009 16:56:50 GMT
I use ginger root in a variety of different recipes especially as the weather warms up. I grow a ginger known as Galanga,used alot in Thai dishes. I would like to know if any of you have ever incorporated pickled ginger in any of your cooking. We had sushi last p.m. and they always stick in a nice portion of this along with the wasabi. We never eat it all and I thought it might be used in some kind of dish.
|
|
|
Ginger
May 9, 2009 17:07:05 GMT
Post by auntieannie on May 9, 2009 17:07:05 GMT
never thought about this, casimira! (I usually eat the whole blob in one go at the end of the sushi meal... ) but I guess it could be used as normal ginger...
|
|
|
Ginger
May 9, 2009 17:41:31 GMT
Post by Deleted on May 9, 2009 17:41:31 GMT
When I went to the ultra expensive Japanese restaurant a couple of months ago (when the Countess paid for the meal), we kept asking for more and more and more ginger... the last delivery made it clear that we had reached the end of their tolerance.
|
|
|
Ginger
May 9, 2009 18:17:39 GMT
Post by lola on May 9, 2009 18:17:39 GMT
I keep fresh ginger root in the freezer to grate into marinade for grilled tuna steaks and chicken, along with soy sauce, lime juice, sesame oil, garlic. Also add it to the juicer for carrot/apple juice. Yum. Refreshing. I'd think the pickled kind, chopped, would be good in a marinade.
My 17 yr old's gotten addicted to the ginger chips they sell at Trader Joes, dried and slightly sweetened. She adds it to yoghurt, nuts, and fruit.
We have wild ginger in the MO woods. I wonder whether I could try growing your kind?
|
|
|
Ginger
May 9, 2009 19:08:28 GMT
Post by auntieannie on May 9, 2009 19:08:28 GMT
galangal is delicious!
|
|
|
Ginger
May 9, 2009 21:23:50 GMT
Post by Don Cuevas on May 9, 2009 21:23:50 GMT
|
|
|
Ginger
May 9, 2009 21:48:45 GMT
Post by Jazz on May 9, 2009 21:48:45 GMT
Ginger is delicious! I have it with sushi (and eat all of it and more), then buy bottles of pickled ginger for use at home. I also cook often with fresh ginger.
|
|
|
Ginger
May 10, 2009 1:20:35 GMT
Post by Deleted on May 10, 2009 1:20:35 GMT
I thought about using the pickled ginger in a stir fry with some young baby zucchini that I got at the market. Will get back on this.
|
|
|
Ginger
May 10, 2009 1:44:36 GMT
Post by bixaorellana on May 10, 2009 1:44:36 GMT
I say take leftover roast pork or duck or goose -- something rich like that -- and stirfry with lots of scallions and pickled ginger.
|
|
|
Ginger
May 10, 2009 8:34:10 GMT
Post by bjd on May 10, 2009 8:34:10 GMT
A friend made a rich chocolate cake with some grated fresh ginger in it -- it was delicious.
|
|
|
Ginger
May 10, 2009 11:36:02 GMT
Post by Deleted on May 10, 2009 11:36:02 GMT
The pork idea sounds good,better than zucchini,thanks Bixski.
|
|
|
Ginger
May 10, 2009 13:29:47 GMT
Post by lola on May 10, 2009 13:29:47 GMT
I wouldn't mind just a tiny slice of that cake.
|
|
|
Ginger
May 10, 2009 14:13:31 GMT
Post by Deleted on May 10, 2009 14:13:31 GMT
Chocolate coated candied ginger is quite nice, but I absolutely do not recall where I once found that item.
|
|
|
Ginger
May 10, 2009 15:41:44 GMT
Post by bixaorellana on May 10, 2009 15:41:44 GMT
I wouldn't mind just a tiny slice of that cake. Can I have the rest?
|
|
|
Ginger
May 11, 2009 6:45:31 GMT
Post by hwinpp on May 11, 2009 6:45:31 GMT
Well, strictly speaking, Cas, galangal is used in very different dishes from ginger The pickled stuff is usually ginger and not galangal. I'll be growing both soon. Also this root (Fingerroot, Chinese ginger, Chinese key, Lesser ginger):
|
|
|
Ginger
May 11, 2009 11:16:35 GMT
Post by Deleted on May 11, 2009 11:16:35 GMT
I knew that the pickled ginger wasn't galangal(,I even had spelling wrong it seems), The OP was a bit confusing. I do grow the regular ginger root and the galangal. To be honest I haven't cooked with the galangal,I acquired from a garden client, I would love to see some recipes for using it. The woman I got it from used it medicinally in the form of a very strong tea to combat nausea from chemo. Galangal and the other relatives you mention are difficult to get here commercially. I used to grow tumeric,lost it, and now am hunting around for some more. Thanks,great pics.
|
|
|
Ginger
May 11, 2009 11:31:14 GMT
Post by happytraveller on May 11, 2009 11:31:14 GMT
I don't like ginger
|
|
|
Ginger
May 11, 2009 11:58:25 GMT
Post by Deleted on May 11, 2009 11:58:25 GMT
Not even ginger snaps HT?
|
|
|
Ginger
May 11, 2009 12:22:02 GMT
Post by happytraveller on May 11, 2009 12:22:02 GMT
Ohh... that sounds scary !
|
|
|
Ginger
May 11, 2009 13:50:42 GMT
Post by bixaorellana on May 11, 2009 13:50:42 GMT
When I was a child my brother and I had a bunch of 45 rpm records we loved and played over and over. One of them was about Woody Woodpecker being trapped in a cookie warehouse and a war ensuing. There was a great song set to a march tempo that went:
Animal crackers to the fore, doughnuts to the rear. Ginger snaps to fill the gaps and show no signs of fear. We attack! with a cheer! Hurrah!
Quite stirring, and a little scary.
|
|
|
Ginger
May 11, 2009 16:45:13 GMT
Post by Deleted on May 11, 2009 16:45:13 GMT
|
|
|
Ginger
May 12, 2009 4:31:03 GMT
Post by hwinpp on May 12, 2009 4:31:03 GMT
A very typical Thai recipe using lots of galangal is a tom yam soup. If you use very young galangal you can eat the slices because they're still tender and they haven't turned too hot. Clockwise from top, dried chillies (fry them before using, let them blacken a bit), lemon grass, (kaffir) lime leaves, galangal. The inredients in the photo seem to be dried. Use fresh if available. These are the very basic ingredients. You can add fresh chillies, mushrooms, tomatoes and a meat of your choice, chicken, pork, shrimp, squid, fish or all kinds of seafood combined. Never seen tom yam beef. Sprinkle some chopped coriander on top and make sour with lime. You'll need at least 3- 4 for a normal sized pot. If you add coconut milk it becomes tom gaa. No shallots, garlic or ginger needed. Looks like I can't link to the photo. It shows the ingredients for Thai style ginger chicken. The ingredients are correct but I'd use a lot less onions and a lot less coriander and much more julienned ginger (a hand full?). Use young ginger if you don't want it too spicy. Add some sliced chiles for colour. The chicken in the pic looks awfully red... looks more like dried pork actually.
|
|
|
Ginger
May 12, 2009 12:38:14 GMT
Post by Don Cuevas on May 12, 2009 12:38:14 GMT
Nice set of pics,hwinpp. I can see it just fine.
We bought a box of English Ginger Tea Biscuits filled with Lemon Creme. Not bad. But not gingery enough for my taste.
|
|
|
Ginger
May 12, 2009 17:44:24 GMT
Post by lola on May 12, 2009 17:44:24 GMT
Love tom gaa soup. They spell it thom kha or some such around here, and is my default order at any Thai restaurant.
|
|
|
Ginger
May 12, 2009 17:53:32 GMT
Post by Deleted on May 12, 2009 17:53:32 GMT
I have two big chunks of ginger waiting to be used. Hmmmm... perhaps I will buy a chicken tomorrow.
|
|
|
Ginger
May 12, 2009 20:49:38 GMT
Post by lagatta on May 12, 2009 20:49:38 GMT
I bought some frozen shelled edamame - seems to me they are crying out for some fresh ginger (as well as garlic and onion, obviously).
I love fresh ginger. Haven't prepared anything with galangal, though obviously have eaten it in Southeast Asian dishes.
|
|
|
Ginger
May 12, 2009 20:57:09 GMT
Post by Jazz on May 12, 2009 20:57:09 GMT
mmm...I have fresh ginger and garlic, shelled edemame and I will trot around the corner to the oldest Portuguese shop in Toronto and buy a delicious grilled chicken and roasted tiny potatoes.
|
|
|
Ginger
May 13, 2009 3:41:47 GMT
Post by hwinpp on May 13, 2009 3:41:47 GMT
Love tom gaa soup. They spell it thom kha or some such around here, and is my default order at any Thai restaurant. I like it too but have been going for the tom yam more recently. Re the spelling, the Thais actually pronounce it with a 'k' sound but spelling nerds have told me it's actually written with a 'g' sound in Thai script.
|
|
|
Ginger
May 13, 2009 23:15:21 GMT
Post by lagatta on May 13, 2009 23:15:21 GMT
Mmm, off-topic but Portuguese grilled chicken is one of the best takeaway foods of the Western World.
|
|
|
Ginger
May 14, 2009 17:24:57 GMT
Post by spindrift on May 14, 2009 17:24:57 GMT
I don't like ginger either!
|
|