Any ginger lovers out there?

I just got a box of Ginger flavored Altoids... they are GOOD and STRONG! If you like Blenheim's Hot, you will love these!

Ginger is not my favorite flavor so far...i just filed for divorce from my Chinese monster (wife) after 56 weeks of marital bliss. She uses that stuff in absolutely every meal,from eggs to her warm milk. She's a little too much. But....I will try the Altoids.

I love ginger Altoids!

Off topic, but I'll mention it anyway: for a non-foodie item for ginger lovers, I really like Ginger Mango lip balm from Kiss My Face.

quote:

Originally posted by jeepguy

Ginger is not my favorite flavor so far...i just filed for divorce from my Chinese monster (wife) after 56 weeks of marital bliss. She uses that stuff in absolutely every meal,from eggs to her warm milk. She's a little too much. But....I will try the Altoids.

My dad tried using ginger and 5 spice powder in a stir fry once.. he used wayyyyy too much.. it took me a long while to get my taste for ginger back.. and as for the 5 spice...forget it!! sorry bout you and your..ahem..monster..

Ginger?...........I actually preferred Mary Ann. Looking back, Gilligan was cute too. Oh No! I've been in California too long......LOL

A lovely combination of ginger and 5-spice powder: Dry-age duck breasts, lightly coated in 5-spice powder for about 3-4 days. Make a soy infusion of garlic and ginger. For service, saute the duck breasts until medium rare. Place a sticky-rice cake in the center of the plate, slice the duck and surround the rice. Put sauteed oyster mushrooms around the duck. Garnish with pea tendrils sauteed in peanut oil. Drizzle the soy infusion on the plate.
It's not "roadfood" but once I tried taking it off the menu and nearly got lynched!

quote:

Originally posted by BigGlenn

Ginger?...........I actually preferred Mary Ann. Looking back, Gilligan was cute too. Oh No! I've been in California too long......LOL

I knew the minute I said "ginger"...... DOH!

I like to make ginger salad dressing, like they have in the Japanese steakhouses.

Ginger is great in marinade for not so tender cuts of meat- it actually works as a tenderizer. I put garlic, soy, ginger, lemon grass and sesame oil in a plastic bag and marinate the meat for at least 2 hrs in the fridge.

I also put grated ginger in my tea, which is iced today because it's hotter than all and there's a BIG STORM to my east. Talk about doh!

Love ginger. Sauteed with green beans, grated fresh into chicken soup, ginger beer and rum with lime. Will try the altoids!

Ginger is one of my favorites------a good ginger ale----especially Reed's Ginger Brew. I also love it in many dishes, from Chinese to German. I have even been know to "chaw" on a raw piece on occasion. I will look for the Altoids----they could be addicting!

quote:

Originally posted by EdSails

Ginger is one of my favorites------a good ginger ale----especially Reed's Ginger Brew. I also love it in many dishes, from Chinese to German. I have even been know to "chaw" on a raw piece on occasion. I will look for the Altoids----they could be addicting!

No wonder you don't get seasick. Ginger is supposed to be good for that too and seemed to work when I tried it.

When it comes to food, though, I rarely use the powdered stuff. Mostly I use finely minced ginger root (if I buy a whole one, I peel it with a potato peeler, then preserve what I don't use in a jar of cheap sherry in the frig--keeps for months). Rarely, I use "preserved" or candied ginger.

I keep a jar of Christopher Ranch Grated Ginger in the fridge. It's good quality----still has a decent bite.....and is very convenient. I agree about the podered stuff-----seems like sawdust!

quote:

Originally posted by EdSails

I keep a jar of Christopher Ranch Grated Ginger in the fridge. It's good quality----still has a decent bite.....and is very convenient. I agree about the podered stuff-----seems like sawdust!

So far I haven't tried CR ginger though I've been meaning to. Their minced garlic is a life-saver for me. I bought a quart-size jar of that at CostCo and throw a spoonful in everything--LOVE garlic!

quote:

Originally posted by lleechef

A lovely combination of ginger and 5-spice powder: Dry-age duck breasts, lightly coated in 5-spice powder for about 3-4 days. Make a soy infusion of garlic and ginger. For service, saute the duck breasts until medium rare. Place a sticky-rice cake in the center of the plate, slice the duck and surround the rice. Put sauteed oyster mushrooms around the duck. Garnish with pea tendrils sauteed in peanut oil. Drizzle the soy infusion on the plate.
It's not "roadfood" but once I tried taking it off the menu and nearly got lynched!

How does any of us southern boys ever stand a chance when we have a French Chef telling usw how it oughta be. I enjoy Lleechef's input. She is so creative.

Paul E. Smith
Knoxville, TN

quote:

Originally posted by lleechef

A lovely combination of ginger and 5-spice powder: Dry-age duck breasts, lightly coated in 5-spice powder for about 3-4 days. Make a soy infusion of garlic and ginger. For service, saute the duck breasts until medium rare. Place a sticky-rice cake in the center of the plate, slice the duck and surround the rice. Put sauteed oyster mushrooms around the duck. Garnish with pea tendrils sauteed in peanut oil. Drizzle the soy infusion on the plate.
It's not "roadfood" but once I tried taking it off the menu and nearly got lynched!

Lleechef,
How would I dry age the duck breasts? This sounds delicious------I must try it!

EdSails, it's very easy to dry age the duck. If you buy the whole duck breast (both attached together) you will want to cut them down the middle so you have two single duck breasts. Don't trim them unless there is an extraordinary amount of skin, but this is usually not the case. Put them flesh-side down on a cookie sheet and pat 5-spice powder onto the skin. Place in refrigerator UNCOVERED!!!! for 4-5 days, the longer the better. The flesh side will start to get hard and crusty.......GOOD! In the restaurant I put them on trays on a rack in the cooler in front of a big fan and sometimes left them 5-6 days. To cook, place skin-side down in a hot, dry saute pan, cook 3-4 mins. until the skin is crispy, turn and finish cooking to medium rare. Slice and serve with the infusion which is soy cut with water (to your taste) and some peanut oil added. Add as much julienne ginger and chopped garlic as you wish. Heat until it's hot, then put aside and let cool. Strain out the garlic and ginger. Ladle some onto a plate and put the duck on top!

LLeechef,
I'm salivating now! Thank you!

To keep the freshest tasting ginger on hand, I buy a hand of ginger and put it in the freezer (just toss it in the freezer, no zip bag). When I need ginger I break of a finger from the hand and grate it frozen I don't even trim the brown outer skin, unbelieveably fresh. Never has freezer burn. A frozen piece of ginger lasts a long time.

I put thick sliced coins of ginger in a saucepan with equal amounts of water and sugar cook it, cool it and pour it in a glass with club soda to make my own gingerale. Wow, that's refreshing.

Yay for ginger, I am a ginger-binger. Ok, not really. I just wanted to rhyme :)

Until recently there was a bakery near me that made fabulous ginger scones with chunks of ginger (not powdered). They were such a great combination of flavors - buttery biscuits with sweet-spicy nuggets of ginger. Unfortunately, they have gone out of business. I miss the scones!

Fans of ginger snaps may want to try a variety called Pumpkin Gingerlies. My mom introduced me to these, and they are very good - I think they are available at Whole Foods and similar places.

And another bonus: as well as the anti-nausea properties mentioned above, ginger is supposed to be an anti-inflammatory.

Ginger snaps, ginger ale, candied ginger when you go fishing in the ocean. Helps with the sea sickness stuff. Don't know if if it worked for Gilligan. Ginger or Mary Anne? Hmmm.... Maybe knock off Mr. Howe and go for the wife....

::kicks the carpet:: Can't get ginger altoids here in Louisville.. but my favorite recipe is a teriyaki salmon with lots of garlic and ginger.. easy as PI ... layer sliced mushrooms and onions and top with salmon, cover in your favorite teriyaki, then add the juice of 1 lime or 1 lemon or half an orange or half a grapefruit over top.. toss in as much ginger and garlic as you want and marinate for 48 hours, flipping the fish every 12 hours.. then broil or grill to your liking.. I always serve this with rice and spinich that I saute with more ginger and garlic and peanut oil. Enjoy

Patti--
Can you give some slightly more detailed directions for the ginger ale? How much do you usually make, and what are the amounts to mix with the tonic? It sounds wonderful, and quite good for you. I wonder if I could substitue Splenda for sugar? I'm diabetic.