Anyone have recipe ideas for an abundance of fresh tumeric? The market where I bought this sells too much in one package.
I've gathered that one can substitute fresh for dried powder at a ratio of 1/2 inch fresh to 1/2 teaspoon dried. Do we agree on that?
I'd be particularly interested in recipes from the south of Thailand, where tumeric features prominently in curries and other dishes. This regional cuisine can be tough to find anywhere, but its alive and well at Jitlada, LA's thai restaurant of the moment.