sf > wrote in
:

> On Thu, 29 Mar 2012 07:51:09 +0000 (UTC), "I'm back on the laptop"
> > wrote:
>
>> Cooked some in the crockpot for a couple days, then left them
>> steeping in the syrup in the fridge for about a week and a half. I
>> had used 1/2 and 1/2 dark and light Karo, and the dark certainly came
>> through!!
>
> Yes, I've never seen candied ginger so dark!


Probably partly due to the dark Karo that was used, and maybe just having
the ginger sitting in the cooking syrup for a few days as well.

I have made it in the past with just light Karo and it's still come out
with a browny colour to it. Made it with the dark Karo as well, and there
is absolutely no change to the flavour. Everyone who has tried both, love
both.



> If you're up for cooking
> more ginger and have some spare time on your hands, this might be a
> fun project for you. I don't think I have enough patience for all the
> scraping and cutting, but you might.
> http://www.mrswheelbarrow.com/2012/03/ginger-confit/
>


Yep, looks like one of the things I'm going to be doing when I retire,
again :-)

Have been talking to some friends about finally kicking off the uniform and
putting on the 'wellies' and dusting off the fishing rod.
I've now got several 'projects' that will keep me busy once we complete the
move to the new house.

I'm going to build a smoke house, catch (and smoke)fish (Atlantic Salmon),
grow free range chooks (eggs and smoked chicken), have the still going
24/7, make cheeses, blend spices (thanks for that :-), and down the track
once it all is rolling along, I'm going to start making things like
chutneys, jams etc.

Then I'll start selling them at the local markets, and maybe branch out
later. Once I've got a good stock of products, I have a friend already
lined up who wants to build a website for me to sell the stuff Australia
wide!!



--
Peter
Tasmania
Australia