I just learned a great cooking trick
"Janet" > wrote in message
...
> I use a lot of fresh ginger, so I always have it in the fridge and it
> never has time to go bad. But I'd suggest slicing at least some of it if
> you are going to freeze it. It's easier to grate a knob, but easier to
> mince a slice. That way you would have it easily available for both
> grating and mincing.
Thanks for the tip!
--
Best Regards,
Evelyn
In the stony fastness of the mountains there is a strange market, where one
may barter the vortex of life for boundless bliss. - Milarepa
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