Emily Quesenberry wrote:

> Ok I think I'm finally going to try it. I have always been a fan of ANYTHING
> and I mean anything with ginger in it, but for some reason I am completely
> scared using it. I am planning on doing a lovely little oriental themed
> dinner sometime in the upcoming week and was wanting to incorporate some
> ginger...
>
> Does anyone have any tips on using ginger or preparing it - preferences or
> maybe even a favorite ginger recipe, even if it's not oriental in nature?
> I've got quite a few recipes, I'm just unsure of what exactly I should get
> at the grocery store in terms of the ginger itself.
>

Ginger root is a very tasty addition to stir fried dishes. It should be sliced
very thin or grated and added along with the garlic. I once tried a very tasty
recipe for shrimp which called for a piece of green onion and a sliver of ginger
to be stuck into a slice through the back of the shrimp, wrap them in parchment
paper and deep fried.