On Wed, 29 Oct 2014 16:36:47 -0400, Dave Smith
> wrote:

>On 2014-10-29 4:17 PM, Brooklyn1 wrote:
>> On Wed, 29 Oct 2014 15:36:55 -0400, Dave Smith
>> > wrote:
>>
>>> On 2014-10-29 3:22 PM, Brooklyn1 wrote:
>>>
>>>>> I'm going to do this. Won't wait for a sale on ginger. Heh.
>>>>>
>>>>>> The last time I bought candied ginger in the bulk store it was about
>>>>>> $16/lb. I can buy the root for about $1/lb. It is less than half a
>>>>>> buck for the sugar.
>>>>>
>>>>> FWIW, I get this stuff for $5.99 a pound, this .39 lb container I
>>>>> have right here was $2.34.
>>>>
>>>> I buy fresh ginger root all the time but I've never seen fresh ginger
>>>> root for a $1/lb, not ever, not even 30 years ago, in fact fresh
>>>> ginger has slowly come down in price over many years because more
>>>> people cook with it at home... now it's typically more like $3/lb.
>>>
>>>
>>> When I made it last year it was 99 cents/lb. It is currently closer to
>>> $1.50 around here. The last time I bought candied ginger was about
>>> $16/lb, even at $3, and no more than 10% waste after scraping, and 50
>>> cents worth of sugar, it is a bargain to make it yourself.
>>>
>>>
>>> d
>>>> the type of ginger root sold at US markets is not suitable for
>>>> candying, it's much too fiberous... the non-fiberous type,
>>>
>>> That is a matter of freshness.
>>
>> Actually not... it's a matter of when harvested, roots harvested very
>> young are not fiberous but haven't the flavor of roots harvested when
>> older. For candying roots need to be young but not so young that they
>> don't have much flavor. Ginger roots sold at US markets are meant as
>> a flavoring so will have been fairly mature when harvested but are
>> very fiberous.
>
>
>Yet, I have made candied ginger, and it was not fibrous. I guess
>wonders will never cease.

On the net folks can claim anything, a few offer some form of proof,
the rest flap their gums. If I made candied ginger I wanted folks to
bedlieve and know about I'd offer a step by step pictorial like some
few others do, otherwise it's just gum flapping. I've been here long
enough to know with certainty that the closest the majority of rfc
posters come to food prep is frozen dinners and take-out. Over the
twenty+ years I've been here miserably few have actually showed what
they've claimed to have done. And anyone can steal a ginger candying
recipe off the net, there are many. I can easily type that I roasted
a seven pound prime rib tonight but truth is it's a basic omelet night
that I bet no one will doubt. Was supposed to be an eye round night
but I put it back early this morning before it defrosted due to a
dental surgery episode. I never lie or exaggerate, not my nature and
I've no reason to, my nature is to greatly understate.