On 6/2/2021 2:28 AM, Cindy Hamilton wrote:
> On Tuesday, June 1, 2021 at 4:29:15 PM UTC-4, wrote:
>> On Tuesday, June 1, 2021 at 3:51:40 AM UTC-5, Cindy Hamilton wrote:
>>> On Monday, May 31, 2021 at 5:39:49 PM UTC-4, wrote:
>>>> I know some folks here feel that fresh water chestnuts take too long to peel, but after you do it several times, it doesn't take much time at all.
>>>> https://www.flickr.com/photos/155222...57719313412479
>>>> The canned ones still have crunch, which is not amazing because you have to cook them thoroughly to decrunchify them, but the canned ones don't taste very good. When I can't get fresh, I just leave them out. The veggies are always so pretty before I dump on a bunch of ginger powder and tamari.
>>> Why would you trouble to use fresh water chestnuts and then dump on powdered
>>> ginger?
>>>
>>> Cindy Hamilton
>>>
>> Because I didn't have any fresh ginger. That should have been obvious.
>
> No, it wasn't. Ginger freezes beautifully, so I always have it on hand.
>
> The taste of powdered ginger in a stir fry is so weird to me, I would never use it.
> "When I can't get fresh, I just leave [it] out."
>
> Cindy Hamilton
>

Powdered ginger is a nice inclusion for a BBQ rub.

https://www.sunset.com/recipe/ginger-rosemary-rub

Ingredients
1 cup paprika (3.4 oz.)
1 cup packed light brown sugar
1/2 cup kosher salt
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons ground ginger
2 tablespoons dried rosemary
2 teaspoons coarsely ground pepper

Or:

https://www.thescratchartist.com/bar...pineapple-rub/

BARBECUE CHICKEN WITH GINGER & PINEAPPLE RUB

PRINT
INGREDIENTS
3½lb Chicken, butterflied
Olive oil
For the rub
2 Cups fresh pineapple with juice
1 Tablespoon fresh ground ginger
1 Large handful fresh cilantro
2 Small shallots (either raw or sautéed briefly)*