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| Asian Cooking (alt.food.asian) A newsgroup for the discussion of recipes, ingredients, equipment and techniques used specifically in the preparation of Asian foods. |
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06-12-2004, 06:15 PM
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Looking for died ginger
A friend brought back some delicious, unsweetened, unsulphered, dried ginger
from their visit to California. I have not been able to find any either in stores or on the web. All they seem to sell is "crystallized". Can you recommend a source? - David D. 
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06-12-2004, 06:23 PM
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P.S., This ginger is very thin and tender -- suitable for eating like candy
(which is why I want it). I do not know whether it was dried raw or cooked first. - David "David D." wrote in message ... A friend brought back some delicious, unsweetened, unsulphered, dried ginger from their visit to California. I have not been able to find any either in stores or on the web. All they seem to sell is "crystallized". Can you recommend a source? - David D.
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06-12-2004, 10:33 PM
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"David D." wrote:
P.S., This ginger is very thin and tender -- suitable for eating like candy (which is why I want it). I do not know whether it was dried raw or cooked first. True, plain old dried ginger is HARD as a rock. I keep it around to toss in broth when I happen to be out of fresh. The sell it at Penzey's. It is not munchie food. blacksalt
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08-12-2004, 12:51 AM
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A friend brought back some delicious, unsweetened, unsulphered, dried ginger from their visit to California. I have not been able to find any ... Am unfamiliar with this, but if you're a muncher, you might like Japanese sushi ginger, sliced thin, generally pink, preserved but not dried -- it's certainly edible straight from the jar. regards - rdw
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