In article >,
"Cheryl" > wrote:

> "Omelet" > wrote in message
> news
> >
> > Overall that sounds really good, except for ginger powder! Dried ginger
> > only belongs in baked goods, imho (Ymmv of course). I've started
> > peeling and pureeing fresh ginger root and freezing it in a flat patty
> > in a ziplock. That way all I have to do is break off a hunk of what I
> > need now and it's ready to go.
>
> I don't tend to agree. Ground ginger does add enough oomph to savory dishes
> in the same way ground nutmeg does. Of course fresh grated is best, but
> ground is the next best.

That's why I said YMMV. ;-) "Your mileage may vary"!
I respect individual tastes!

I'm just picky about fresh ginger...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

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