On Tue, 13 Mar 2007 02:14:12 GMT, Steve Wertz
> wrote:

>On Mon, 12 Mar 2007 20:02:08 -0600, Christine Dabney wrote:

>> One of his variations suggests using candied ginger
>> in the sauce, and I think it makes a great variation.
>
>I actually have some of that. I get it dirt cheap, no sulfites
>and nice and moist for $3/lb. A heck of a lot better than that
>dried out stuff at the Chinese market. I'll try that next, for
>texture. Taste-wise it probably wouldn't make much difference.

Actually, I think it does make a difference tastewise. But it might
just be me. When I use it in the sauce, I chop it up really, really
finely. And then when I blend the sauce together, I use an immersion
blender.
The last time I made it, the ginger was in extremely fine pieces, sort
of like a sandy texture in the sauce. It wasn't unpleasant at all,
and it did contribute a nice textural difference, at least to my
taste.

Christine