"BlueBrooke" > wrote in message
...
> On Thu, 14 Oct 2010 11:37:30 -0600, Tiger Lily > wrote:
>
>>On 10/14/2010 10:45 AM, Evelyn wrote:
>>>
>>> "Tiger Lily" > wrote in message
>>> ...
>>>> On 10/13/2010 10:29 PM, BlueBrooke wrote:
>>>>> On Wed, 13 Oct 2010 21:52:06 +0100,
>>>>> >
>>>>> wrote:
>>>>>
>>>>>> BTW, did you guys know that the best implement for peeling ginger
>>>>>> is a
>>>>>> teaspoon? that still tickles me
>>>>>
>>>>> Me too! How cool is that? It was the one thing that I didn't like
>>>>> about using fresh ginger -- trying to peel it without losing so
>>>>> much
>>>>> of the "good stuff." Now, my freezer is full of knobs. Thanks,
>>>>> Roger
>>>>> Mooking! :-D
>>>>
>>>> hmmmmm
>>>>
>>>> dumb question
>>>>
>>>> i usually mince the garlic or chop it or slice it very finely
>>>>
>>>> i haven't removed the peel, is this something i really should do?
>>>>
>>>> (now to remember the teaspoon trick)
>>>>
>>>> kate
>>>
>>>
>>> Garlic is something I always peel....... but we were talking about
>>> Ginger, and that should be peeled too.
>>>
>>
>>arrgghh, i typed garlic and meant ginger
>>
>>i've never peeled ginger, not ever....... learn something new every
>>day
>>
>>ty
>>kate
>
> LOL Kate -- don't you hate when that happens? I've read that some
> people don't peel ginger. I just can't seem to use it if it isn't
> peeled, so I just do. The "teaspoon trick" takes just seconds, so
> that was really neet to learn.
>
> I know some people also eat sweet potato skins, but I can't manage
> that, either. So take it for what it's worth. :-D

I eat sweet potato skins and pumpkin skins too. I never peel ginger. I
bought a novelty grater once, it is a mini grater, looks just like the
large ones (the pyramid style with a handle on top) but fabulous for
garlic and ginger. Its about 2 inches high. Because the grating holes
are much smaller it is ideal for finely grated small things. Not
suitable for cheese (except the hard, dried out style cheeses) as the
holes are way too small.