Hello all. I'm looking for a recipe for the dressing you typically get on a side salad at a Japanese restaurant. I believe it is some kind of ginger dressing. I've done some looking in stores and f...
i bought some ginger root on December 22nd of last year and put it on top of the fridge after i bought it cause i thought id use it soon. but it has sat on top of the fridge since then. do you thin...
I'm wondering if someone can help me decipher what recipe writers mean when they call for "1-inch" of ginger, minced. I'm assuming this means a one-inch length of ginger? If so, what width of ginge...
I don't care much for the taste of ginger and so I avoid most recipes that require it. What is a good substitue? I did buy a small piece of ginger root today to sample it again, maybe it ...
Hi - Looking for a dessert recipe that I think was in the November 1990 (maybe December?) edition of Bon Appetit. I have searched Epicurious in vain, as well as myriad other web searches and canno...
I just found an unopened bag of Trader Joe's uncrystaliized candied ginger which has an expiry date of April 2009. I opened it up and it smells like ginger, feels like ginger, tastes like ginger. ...
I bought some with the idea of crushing them for a pie crust. I never got that far. They're my idea of a good ginger snap cookie. They're crisp beyond crisp, with some nice heat from the ginger....
I use a lot of ginger root in cooking. I generally scrub the root under water with a stiff brush, then grate on a ceramic ginger grater. Recently, some friends have been telling me that I should pe...
Hi there, Long time lurker here. I have some crystallized ginger left over from late winter that's still good but I'm not sure what to do with it now that the warmer months are here. I used it for...
I often use small amounts of grated ginger and would like to make my daily cooking easier by grating a large batch to keep on hand. I seem to remember a friend used to preserve grated ginger in sh...
So I stopped in at Venezia's on Germantown Pike to see if they had any pork bellies with skin on. As it happened, they were sent some by mistake and I happily grabbed two pounds, took it home and p...
How do you keep fresh ginger?
I was given a beautiful jar of fresh ginger preserves and want to bake a cake with it without simply dumping the preserves into a cake to make a gingerbread-ish spice cake. Something that preserve...
I have diced fresh ginger into small bits. Packed a Ball jar full - and then continously poured in honey. It was evenutally all filled - the solution was watery in the end - as the honey no d...
I just taste tested grated galangal (which I have used for years) vs. grated ginger. The galangal, which is called an "upscale version of ginger," is very hot/spicy--tip of the tongue spicy. The ...
My grandmother made Christmas cookies when I was a kid in the 1950s. Here's the recipe she typed up and gave to me. When I make it , the cookies taste very blah. What am I doing wrong? Here is ...
I make fabulous candied ginger, BUT after I let it rest and even cool it, in a few days (while in the fridge) the sugar coating ALWAYS melts. WHY? Its still delicious, BUT I can't wrap it and give ...
The message about root beer made me think about the great ginger ales I have had. The best was Jamaica Dry, which came in a green bottles with red and white printing.
Heya Peeps, I'm trying to make home-made ginger ale, but I'm having problems. I hope that someone can help. Key point: I'm trying to keep it as authentic as possible, so I'm not adding baker's ye...
I've been trying for a while now to duplicate Benihana's ginger salad dressing and it just doesn't seem right. The recipe I've been working from is this one: http://www.recipezaar.com/Benihan...