On Saturday, February 25, 2012 8:39:10 AM UTC-10, z z wrote:
> I love candied ginger but I find the quality widely varies. I bought raw
> unpeeled ginger root for the first time last night.
>
> First I stood awhile in the store studying the pile of ginger
> roots-piled high so you cant just pull what you want out without sending
> others tumbling!
>
> I began to notice that many people had cracked off the deformed "limbs"
> and left them behind. From this I concluded the best part is the biggest
> central body of this strange animal.
>
> I also noticed the long undesirable "whiskers" (tough fibers) extending
> from the center of long thin limbs.
>
> I sniffed several bits and pieces and could not smell the slightest hint
> of ginger.
>
> So I sorted til I found one with body and took it home limbs and all. I
> quickly decided peeling the very thin skin off was a messy frustrating
> waste of time and used a paring knife to chop off the limbs and reduce
> the body to neat raw rectangles. NOW it smells like ginger.
>
> I mentioned fibers? There seems to be a grain to this stuff like wood.
>
> I wasted a lot cutting it my way. The scent is heavenly and I am betting
> the raw wastage down the garbage disposal will freshen your disposal
> just like orange peels do?
>
> I decided to try a raw piece-it smells just the same as cooked. It was
> very hot, slightly bitter at first, same texture as raw potatoe or maybe
> green apple, and tastewise it kind of reminded me of hot celery if there
> was such a thing.
>
> Did I mention the scent is heavenly? My fingers smell so good. I want to
> put slices in my closet! Reminds me of lemon scented dishwashing soap
> also.
>
> So my next report will be what I've tried to do with raw ginger :-)
> First things first, I am going to fry in butter, taste, then begin to
> sweeten, taste by taste.

Eating ginger while on a boat is a cure for seasickness. Well, that's what they say over here. No Gilligan's Island jokes please...

On Sat, 3 Mar 2012 15:39:51 -0800 (PST), dsi1 >
wrote:

>On Saturday, February 25, 2012 8:39:10 AM UTC-10, z z wrote:
>> I love candied ginger but I find the quality widely varies. I bought raw
>> unpeeled ginger root for the first time last night.
>>
>> First I stood awhile in the store studying the pile of ginger
>> roots-piled high so you cant just pull what you want out without sending
>> others tumbling!
>>
>> I began to notice that many people had cracked off the deformed "limbs"
>> and left them behind. From this I concluded the best part is the biggest
>> central body of this strange animal.
>>
>> I also noticed the long undesirable "whiskers" (tough fibers) extending
>> from the center of long thin limbs.
>>
>> I sniffed several bits and pieces and could not smell the slightest hint
>> of ginger.
>>
>> So I sorted til I found one with body and took it home limbs and all. I
>> quickly decided peeling the very thin skin off was a messy frustrating
>> waste of time and used a paring knife to chop off the limbs and reduce
>> the body to neat raw rectangles. NOW it smells like ginger.
>>
>> I mentioned fibers? There seems to be a grain to this stuff like wood.
>>
>> I wasted a lot cutting it my way. The scent is heavenly and I am betting
>> the raw wastage down the garbage disposal will freshen your disposal
>> just like orange peels do?
>>
>> I decided to try a raw piece-it smells just the same as cooked. It was
>> very hot, slightly bitter at first, same texture as raw potatoe or maybe
>> green apple, and tastewise it kind of reminded me of hot celery if there
>> was such a thing.
>>
>> Did I mention the scent is heavenly? My fingers smell so good. I want to
>> put slices in my closet! Reminds me of lemon scented dishwashing soap
>> also.
>>
>> So my next report will be what I've tried to do with raw ginger :-)
>> First things first, I am going to fry in butter, taste, then begin to
>> sweeten, taste by taste.
>
>Eating ginger while on a boat is a cure for seasickness. Well, that's what they say over here. No Gilligan's Island jokes please...

Ginger is commonly thought of as a cure for nausea.
Janet US

In article >,
says...

> >Eating ginger while on a boat is a cure for seasickness. Well, that's what they say over here. No Gilligan's Island jokes please...
>
> Ginger is commonly thought of as a cure for nausea.

It is; excellent for pregnant women, or people undergoing chemo, who
feel sick. My method is to fine-grate a bit of root into a cup, (about a
teaspoon), pour on boiling water, let it infuse for 10 mins, then just sip
the tisane slowly. Add a little honey if they prefer it like that.

Janet UK

Janet wrote:
>
> In article >,
> says...
>
> > >Eating ginger while on a boat is a cure for seasickness. Well, that's what they say over here. No Gilligan's Island jokes please...
> >
> > Ginger is commonly thought of as a cure for nausea.
>
> It is; excellent for pregnant women, or people undergoing chemo, who
> feel sick. My method is to fine-grate a bit of root into a cup, (about a
> teaspoon), pour on boiling water, let it infuse for 10 mins, then just sip
> the tisane slowly. Add a little honey if they prefer it like that.
>
> Janet UK

Speaking of flavored water to drink.... Whenever I cook fresh broccoli, I
semi steam it. I put a little water in a small saucepan then add lots of
fresh broccoli. Some of it gets boiled in the 1/2 inch or so of water, the
rest above the water gets steamed.

I always save that broccoli water and drink it plain like tea. It's very
tasty and I'm sure it's good for you too.

Gary

On Sat, 3 Mar 2012 15:39:51 -0800 (PST), dsi1 >
wrote:

> Eating ginger while on a boat is a cure for seasickness. Well, that's what they say over here.

I sincerely doubt it. Over here, it's supposed to cure sore throats.
In reality, it does what a cough drop or other throat lozenge would do
- provide temporary relief at best.

--
Food is an important part of a balanced diet.

On 04/03/2012 2:27 PM, sf wrote:
> On Sat, 3 Mar 2012 15:39:51 -0800 (PST), >
> wrote:
>
>> Eating ginger while on a boat is a cure for seasickness. Well, that's what they say over here.
>
> I sincerely doubt it. Over here, it's supposed to cure sore throats.
> In reality, it does what a cough drop or other throat lozenge would do
> - provide temporary relief at best.
>

Don't doubt it. Try it. I find it helps with nausea.

On 3/4/2012 2:27 PM, sf wrote:
> On Sat, 3 Mar 2012 15:39:51 -0800 (PST), >
> wrote:
>
>> Eating ginger while on a boat is a cure for seasickness. Well, that's what they say over here.
>
> I sincerely doubt it. Over here, it's supposed to cure sore throats.
> In reality, it does what a cough drop or other throat lozenge would do
> - provide temporary relief at best.
>
My obstetrician recommended flat ginger ale for me, when I was suffering
from nausea after an emergency C-section - it worked.

On Sun, 04 Mar 2012 14:39:47 -0500, Dave Smith
> wrote:

> On 04/03/2012 2:27 PM, sf wrote:
> > On Sat, 3 Mar 2012 15:39:51 -0800 (PST), >
> > wrote:
> >
> >> Eating ginger while on a boat is a cure for seasickness. Well, that's what they say over here.
> >
> > I sincerely doubt it. Over here, it's supposed to cure sore throats.
> > In reality, it does what a cough drop or other throat lozenge would do
> > - provide temporary relief at best.
> >
>
> Don't doubt it. Try it. I find it helps with nausea.

I'm rarely nauseous. Haven't had that kind of flu in years and don't
get seasick anymore. When I got seasick, the nausea came from being
dizzy and ginger won't cure dizziness.

--
Food is an important part of a balanced diet.

On Sun, 04 Mar 2012 14:53:19 -0500, S Viemeister
> wrote:

> On 3/4/2012 2:27 PM, sf wrote:
> > On Sat, 3 Mar 2012 15:39:51 -0800 (PST), >
> > wrote:
> >
> >> Eating ginger while on a boat is a cure for seasickness. Well, that's what they say over here.
> >
> > I sincerely doubt it. Over here, it's supposed to cure sore throats.
> > In reality, it does what a cough drop or other throat lozenge would do
> > - provide temporary relief at best.
> >
> My obstetrician recommended flat ginger ale for me, when I was suffering
> from nausea after an emergency C-section - it worked.

Any flat soda will work if you believe. Coke syrup used to be
prescribed by the Dr and the pharmacist filled it from his soda
fountain.

--
Food is an important part of a balanced diet.

On 04/03/2012 3:16 PM, sf wrote:

>>> I sincerely doubt it. Over here, it's supposed to cure sore throats.
>>> In reality, it does what a cough drop or other throat lozenge would do
>>> - provide temporary relief at best.
>>>
>>
>> Don't doubt it. Try it. I find it helps with nausea.
>
> I'm rarely nauseous. Haven't had that kind of flu in years and don't
> get seasick anymore. When I got seasick, the nausea came from being
> dizzy and ginger won't cure dizziness.
>

I had something last month that had me feeling nauseous every evening
for 8 days. I was munching on my candied ginger to keep it under
control, reinforced by Gravol at bedtime.

On 04/03/2012 3:19 PM, sf wrote:

> Any flat soda will work if you believe. Coke syrup used to be
> prescribed by the Dr and the pharmacist filled it from his soda
> fountain.
>

When I was a kit we used to be able to buy soft drink syrups. They came
in 1 or 2 gallon jugs.

On Sun, 04 Mar 2012 11:27:15 -0800, sf > wrote:

>On Sat, 3 Mar 2012 15:39:51 -0800 (PST), dsi1 >
>wrote:
>
>> Eating ginger while on a boat is a cure for seasickness. Well, that's what they say over here.
>
>I sincerely doubt it. Over here, it's supposed to cure sore throats.
>In reality, it does what a cough drop or other throat lozenge would do
>- provide temporary relief at best.

Maybe you mean honey for sore throats? Here is medical
recommendations on ginger.
http://www.ehow.com/info_8596335_ginger-uses-cures.html
Janet US

On 3/4/2012 10:34 AM, Dave Smith wrote:
> On 04/03/2012 3:19 PM, sf wrote:
>
>> Any flat soda will work if you believe. Coke syrup used to be
>> prescribed by the Dr and the pharmacist filled it from his soda
>> fountain.
>>
>
> When I was a kit we used to be able to buy soft drink syrups. They came
> in 1 or 2 gallon jugs.

My generation grew up on gallons of Malolo syrup. My guess is that the
most popular flavors would be Strawberry, Fruit punch, and Orange.

http://www.onlyfromhawaii.com/malolo-3.aspx

On Sun, 04 Mar 2012 15:34:08 -0500, Dave Smith
> wrote:

> On 04/03/2012 3:19 PM, sf wrote:
>
> > Any flat soda will work if you believe. Coke syrup used to be
> > prescribed by the Dr and the pharmacist filled it from his soda
> > fountain.
> >
>
> When I was a kit we used to be able to buy soft drink syrups. They came
> in 1 or 2 gallon jugs.

We're about the same age and were raised in the same general
(expanded) geographic area. Maybe my parents didn't have a sparkling
water source, maybe they didn't want to mix their own soft drinks or
maybe the grocery store just plain didn't sell that stuff (small town,
only one grocery store), so we just bought the coke syrup when the Dr.
wrote a prescription for it.

--
Food is an important part of a balanced diet.

On Sun, 04 Mar 2012 13:56:47 -0700, Janet Bostwick
> wrote:

> On Sun, 04 Mar 2012 11:27:15 -0800, sf > wrote:
>
> >On Sat, 3 Mar 2012 15:39:51 -0800 (PST), dsi1 >
> >wrote:
> >
> >> Eating ginger while on a boat is a cure for seasickness. Well, that's what they say over here.
> >
> >I sincerely doubt it. Over here, it's supposed to cure sore throats.
> >In reality, it does what a cough drop or other throat lozenge would do
> >- provide temporary relief at best.
>
> Maybe you mean honey for sore throats?

No, I'm talking about ginger. It's Chinese folk medicine. I'd go to
work with a sore throat and the Chinese ladies would give me various
forms of ginger, mainly candied.

> Here is medical
> recommendations on ginger.
> http://www.ehow.com/info_8596335_ginger-uses-cures.html
> Janet US


--
Food is an important part of a balanced diet.

When I take first time flyers ot Latin America, I always pack fresh giner in my carryon. It's worked for two kids who had "the look." Drink water and take some giner. The heat is easier to take the capsacin. I have it all the time in the fridge. It gets moldy on the end. Cut the end off.

My favorite tea combo includes ginger.

dsi1 wrote:
> On Saturday, February 25, 2012 8:39:10 AM UTC-10, z z wrote:
>> I love candied ginger but I find the quality widely varies. I bought raw
>> unpeeled ginger root for the first time last night.
>>
>> First I stood awhile in the store studying the pile of ginger
>> roots-piled high so you cant just pull what you want out without sending
>> others tumbling!
>>
>> I began to notice that many people had cracked off the deformed "limbs"
>> and left them behind. From this I concluded the best part is the biggest
>> central body of this strange animal.
>>
>> I also noticed the long undesirable "whiskers" (tough fibers) extending
>> from the center of long thin limbs.
>>
>> I sniffed several bits and pieces and could not smell the slightest hint
>> of ginger.
>>
>> So I sorted til I found one with body and took it home limbs and all. I
>> quickly decided peeling the very thin skin off was a messy frustrating
>> waste of time and used a paring knife to chop off the limbs and reduce
>> the body to neat raw rectangles. NOW it smells like ginger.
>>
>> I mentioned fibers? There seems to be a grain to this stuff like wood.
>>
>> I wasted a lot cutting it my way. The scent is heavenly and I am betting
>> the raw wastage down the garbage disposal will freshen your disposal
>> just like orange peels do?
>>
>> I decided to try a raw piece-it smells just the same as cooked. It was
>> very hot, slightly bitter at first, same texture as raw potatoe or maybe
>> green apple, and tastewise it kind of reminded me of hot celery if there
>> was such a thing.
>>
>> Did I mention the scent is heavenly? My fingers smell so good. I want to
>> put slices in my closet! Reminds me of lemon scented dishwashing soap
>> also.
>>
>> So my next report will be what I've tried to do with raw ginger :-)
>> First things first, I am going to fry in butter, taste, then begin to
>> sweeten, taste by taste.
>
> Eating ginger while on a boat is a cure for seasickness. Well, that's what they say over here. No Gilligan's Island jokes please...

Ginger is VERY good for that sort of thing. Ginger ale, ginger
candy, anything gingery. I have these little ginger "mints",
which I have been known to consume if I feel a bit queasy.

--
Jean B.

Sqwertz wrote:
> On Sun, 04 Mar 2012 14:53:19 -0500, S Viemeister wrote:
>
>> On 3/4/2012 2:27 PM, sf wrote:
>>> On Sat, 3 Mar 2012 15:39:51 -0800 (PST), >
>>> wrote:
>>>
>>>> Eating ginger while on a boat is a cure for seasickness. Well, that's what they say over here.
>>> I sincerely doubt it. Over here, it's supposed to cure sore throats.
>>> In reality, it does what a cough drop or other throat lozenge would do
>>> - provide temporary relief at best.
>>>
>> My obstetrician recommended flat ginger ale for me, when I was suffering
>> from nausea after an emergency C-section - it worked.
>
> Finding real ginger ale is nearly impossible anymore. Most of it is
> not made from ginger, even the ones that say "natural flavor".
>
> I make my own very potent ginger ale.
>
> -sw

recipe? Coincidentally, I am sniffing around for recipes for root
beer, sarsaparilla, birch beer.... I need to make a list of
ingredients and go back to a few shops that carry the
more-esoteric ingredients. It is very hard to find sarsaparilla
recipes that don't contain sassafras, and probably impossible to
fond root beer ones that lack it. Birch beer I haven't yet looked
for. I think ginger ale is probably very easy. Do you get all
the punch from the ginger, or do you use cayenne or some other
chile? Do you use lemon?

--
Jean B.

On Mar 4, 6:43*pm, Sqwertz > wrote:
> On Sun, 04 Mar 2012 14:53:19 -0500, S Viemeister wrote:
> > On 3/4/2012 2:27 PM, sf wrote:
> >> On Sat, 3 Mar 2012 15:39:51 -0800 (PST), >
> >> wrote:
>
> >>> Eating ginger while on a boat is a cure for seasickness. Well, that's what they say over here.
>
> >> I sincerely doubt it. *Over here, it's supposed to cure sore throats..
> >> In reality, it does what a cough drop or other throat lozenge would do
> >> - provide temporary relief at best.
>
> > My obstetrician recommended flat ginger ale for me, when I was suffering
> > from nausea after an emergency C-section - it worked.
>
> Finding real ginger ale is nearly impossible anymore. *Most of it is
> not made from ginger, even the ones that say "natural flavor".
>
> I make my own very potent ginger ale.

How do you carbonate it?

On 3/4/2012 9:43 PM, Sqwertz wrote:
> On Sun, 04 Mar 2012 14:53:19 -0500, S Viemeister wrote:
>> On 3/4/2012 2:27 PM, sf wrote:
>>> > wrote:
>>>
>>>> Eating ginger while on a boat is a cure for seasickness. Well, that's what they say over here.
>>>
>>> I sincerely doubt it. Over here, it's supposed to cure sore throats.
>>> In reality, it does what a cough drop or other throat lozenge would do
>>> - provide temporary relief at best.
>>>
>> My obstetrician recommended flat ginger ale for me, when I was suffering
>> from nausea after an emergency C-section - it worked.
>
> Finding real ginger ale is nearly impossible anymore. Most of it is
> not made from ginger, even the ones that say "natural flavor".
>
This was many years ago.

> I make my own very potent ginger ale.
>
Recipe?

On 04/03/2012 8:19 AM, Janet wrote:
> In >,
> says...
>
>>> Eating ginger while on a boat is a cure for seasickness. Well, that's what they say over here. No Gilligan's Island jokes please...
>>
>> Ginger is commonly thought of as a cure for nausea.
>
> It is; excellent for pregnant women, or people undergoing chemo, who
> feel sick. My method is to fine-grate a bit of root into a cup, (about a
> teaspoon), pour on boiling water, let it infuse for 10 mins, then just sip
> the tisane slowly. Add a little honey if they prefer it like that.
>
>

My guts were a little wonky yesterday. I grabbed a couple slices of
candied ginger root and ate them. It cured what ailed me.

On Mar 5, 12:44*am, Andy > wrote:
> spamtrap1888 > wrote:
> >> Finding real ginger ale is nearly impossible anymore. ÿMost of it is
> >> not made from ginger, even the ones that say "natural flavor".
>
> When in Australia, my boss introduced us to Bundaberg ginger beer. While
> not an overdose of ginger it wasn't filtered and cloudy too and not
> overly sweet. It was delicious and I'd get it whenever we came to a town.
> A meat pie and a couple Bundabergs was the routine.
>
> Trader Joe's sells an extra sharp Reed's brand ginger beer. A little too
> sweet, iirc. In a four pack of bottles.
>
> I don't know of any medicinal properties of ginger. For that it's Bud
> Light.
>

If you like some heat with your ginger ale, I suggest trying Blenheim,
from South Carolina. When I first had it, some 30 years ago, it was
available only in the Carolinas. Now you can order it online. But I
have a source within walking distance.

http://www.blenheimgingerale.com/products/

Sqwertz wrote:
> On Mon, 05 Mar 2012 00:00:53 -0500, Jean B. wrote:
>
>> Sqwertz wrote:
>>> On Sun, 04 Mar 2012 14:53:19 -0500, S Viemeister wrote:
>>>
>>>> On 3/4/2012 2:27 PM, sf wrote:
>>>>> On Sat, 3 Mar 2012 15:39:51 -0800 (PST), >
>>>>> wrote:
>>>>>
>>>>>> Eating ginger while on a boat is a cure for seasickness. Well, that's what they say over here.
>>>>> I sincerely doubt it. Over here, it's supposed to cure sore throats.
>>>>> In reality, it does what a cough drop or other throat lozenge would do
>>>>> - provide temporary relief at best.
>>>>>
>>>> My obstetrician recommended flat ginger ale for me, when I was suffering
>>>> from nausea after an emergency C-section - it worked.
>>> Finding real ginger ale is nearly impossible anymore. Most of it is
>>> not made from ginger, even the ones that say "natural flavor".
>>>
>>> I make my own very potent ginger ale.
>>>
>>> -sw
>> recipe? Coincidentally, I am sniffing around for recipes for root
>> beer, sarsaparilla, birch beer....
>
> I saw that, but I had no suggestions.
>
> For my ginger ale I just steep a lot of grated ginger with crushed
> allspice and cardamom for 20-25 minutes. Sometimes fresh cayenne or
> thai bird pepper. Then press out all the juice, add lime juice, water
> it down to my preferred level, then add sugar to taste (on the light
> side).
>
> I generally only get maybe 2 liters out of one pound of ginger. Which
> is pretty damn potent.
>
> Of course I have a picture for all occasions:
> http://www.flickr.com/photos/sqwertz...6136/lightbox/
>
> Sometimes I'll add yeast and get some mild alcohol and carbonation:
> http://www.flickr.com/photos/sqwertz...0547/lightbox/
>
> Disclaimer: Part of that allspice is actually black pepper. It's not
> supposed to be in there and was separated out.
>
> -sw

You are always armed to take pics! Neat! So you sometimes drink
that still? Seems to me that I usually see the Grolsch (sp) type
bottles recommended. I gather you haven't had any issue with the
bottles you show?

--
Jean B.

Dave Smith wrote:
> On 04/03/2012 8:19 AM, Janet wrote:
>> In >,
>> says...
>>
>>>> Eating ginger while on a boat is a cure for seasickness. Well,
>>>> that's what they say over here. No Gilligan's Island jokes please...
>>>
>>> Ginger is commonly thought of as a cure for nausea.
>>
>> It is; excellent for pregnant women, or people undergoing chemo, who
>> feel sick. My method is to fine-grate a bit of root into a cup, (about a
>> teaspoon), pour on boiling water, let it infuse for 10 mins, then just
>> sip
>> the tisane slowly. Add a little honey if they prefer it like that.
>>
>>
>
> My guts were a little wonky yesterday. I grabbed a couple slices of
> candied ginger root and ate them. It cured what ailed me.
>
Yup. Ginger is great stuff. Of course, if you have something
like a noro virus, you can just forget being helped by ginger.

--
Jean B.

On Mon, 05 Mar 2012 12:04:40 -0600, Andy > wrote:

>spamtrap1888 > wrote:
>
>> On Mar 5, 12:44*am, Andy > wrote:
>>> spamtrap1888 > wrote:
>>> >> Finding real ginger ale is nearly impossible anymore. ÿMost of it
>>> >> is not made from ginger, even the ones that say "natural flavor".
>>>
>>> When in Australia, my boss introduced us to Bundaberg ginger beer.
>>> While not an overdose of ginger it wasn't filtered and cloudy too and
>>> not overly sweet. It was delicious and I'd get it whenever we came to
>>> a town. A meat pie and a couple Bundabergs was the routine.
>>>
>>> Trader Joe's sells an extra sharp Reed's brand ginger beer. A little
>>> too sweet, iirc. In a four pack of bottles.
>>>
>>> I don't know of any medicinal properties of ginger. For that it's Bud
>>> Light.
>>>
>>
>> If you like some heat with your ginger ale, I suggest trying Blenheim,
>> from South Carolina. When I first had it, some 30 years ago, it was
>> available only in the Carolinas. Now you can order it online. But I
>> have a source within walking distance.
>>
>> http://www.blenheimgingerale.com/products/
>
>
>I visited their URL.
>
>I'm not ready to commit to a case but I'll call around for it.
>
>The Blenheim shop has a 24-pack of Hot #3 for $25.00.
>
>Amazon is selling 12-packs for $29.00!!! The nerve!
>
>One question... is it chugable?
>
>Thanks for the FYI.
>
>Andy

Blenheim is a tiny village about a half hour drive from me, I almost
ended up living there until I discovered it's in a flood plain.
http://en.wikipedia.org/wiki/Blenheim,_New_York
I would have been within sight of this bridge:
http://www.coveredbridgesite.com/ny/blenheim.html

Jean B. wrote:
> Sqwertz wrote:
>
>> I make my own very potent ginger ale.
>
> recipe? Coincidentally, I am sniffing around for recipes for root
> beer, sarsaparilla, birch beer.... I need to make a list of
> ingredients and go back to a few shops that carry the
> more-esoteric ingredients.

This weekend my wife was going through a box of ancient papers and in it
were ones I printed or copied in the late 1970s early 1980s. I'll see
if the page with root beer, birch beer and spruce beer is still
available.

> It is very hard to find sarsaparilla
> recipes that don't contain sassafras, and probably impossible to
> fond root beer ones that lack it. Birch beer I haven't yet looked
> for.

The one I've made did use sassafrass. I spent hours in the botany
section of the local university's library before I decided I was willing
to go "Yes, I know it's not allowed for human consumption. I'm using it
to make potpouri for the aroma" when I purchased it. No way will I
recommend anyne use sassafrass for their own consumption. Go read the
botany textbooks yourself and decide that for yourself.

> I think ginger ale is probably very easy. Do you get all
> the punch from the ginger, or do you use cayenne or some other
> chile? Do you use lemon?

I see very good Jamiacan style ginger ale in stores here in Chicao metro.

On 05/03/2012 3:19 PM, Doug Freyburger wrote:

>> I think ginger ale is probably very easy. Do you get all
>> the punch from the ginger, or do you use cayenne or some other
>> chile? Do you use lemon?
>
> I see very good Jamiacan style ginger ale in stores here in Chicao metro.

Is that ginger ale or ginger beer? I have always likes ginger beer. I
used to let the 1.5 liter jugs once in a while, but none of the local
grocery stores carry them any more. Some don't even have the smaller
bottles, which cost almost as much. The only place I can get the large
bottles now is in the Caribbean store.

Dave Smith > writes:

> On 05/03/2012 3:19 PM, Doug Freyburger wrote:
>
>>> I think ginger ale is probably very easy. Do you get all
>>> the punch from the ginger, or do you use cayenne or some other
>>> chile? Do you use lemon?
>>
>> I see very good Jamiacan style ginger ale in stores here in Chicao metro.
>
> Is that ginger ale or ginger beer? I have always likes ginger beer. I
> used to let the 1.5 liter jugs once in a while, but none of the local
> grocery stores carry them any more. Some don't even have the smaller
> bottles, which cost almost as much. The only place I can get the large
> bottles now is in the Caribbean store.

What's the difference? I've never been clear on that.
--
David Dyer-Bennet, ; http://dd-b.net/
Snapshots: http://dd-b.net/dd-b/SnapshotAlbum/data/
Photos: http://dd-b.net/photography/gallery/
Dragaera: http://dragaera.info

On 05/03/2012 4:03 PM, David Dyer-Bennet wrote:
> Dave > writes:
>
>> On 05/03/2012 3:19 PM, Doug Freyburger wrote:
>>
>>>> I think ginger ale is probably very easy. Do you get all
>>>> the punch from the ginger, or do you use cayenne or some other
>>>> chile? Do you use lemon?
>>>
>>> I see very good Jamiacan style ginger ale in stores here in Chicao metro.
>>
>> Is that ginger ale or ginger beer? I have always likes ginger beer. I
>> used to let the 1.5 liter jugs once in a while, but none of the local
>> grocery stores carry them any more. Some don't even have the smaller
>> bottles, which cost almost as much. The only place I can get the large
>> bottles now is in the Caribbean store.
>
> What's the difference? I've never been clear on that.

Ginger ale is generally very light straw colour, probably lightly
coloured with a small amount of caramel. Ginger beer is usually more of
a grey colour with tones of brown and or green. It has a bite too it. I
love the ginger beer, but most people around here steer clear of it.

Dave Smith > writes:

> On 05/03/2012 4:03 PM, David Dyer-Bennet wrote:
>> Dave > writes:
>>
>>> On 05/03/2012 3:19 PM, Doug Freyburger wrote:
>>>
>>>>> I think ginger ale is probably very easy. Do you get all
>>>>> the punch from the ginger, or do you use cayenne or some other
>>>>> chile? Do you use lemon?
>>>>
>>>> I see very good Jamiacan style ginger ale in stores here in Chicao metro.
>>>
>>> Is that ginger ale or ginger beer? I have always likes ginger beer. I
>>> used to let the 1.5 liter jugs once in a while, but none of the local
>>> grocery stores carry them any more. Some don't even have the smaller
>>> bottles, which cost almost as much. The only place I can get the large
>>> bottles now is in the Caribbean store.
>>
>> What's the difference? I've never been clear on that.
>
> Ginger ale is generally very light straw colour, probably lightly
> coloured with a small amount of caramel. Ginger beer is usually more
> of a grey colour with tones of brown and or green. It has a bite too
> it. I love the ginger beer, but most people around here steer clear of
> it.

I've had both quite a lot, and while the beers vary more and all the
spiciest ones I've tasted use the "beer" label, they're all part of the
same "space" to me, just making little changes to the parameters.
--
David Dyer-Bennet, ; http://dd-b.net/
Snapshots: http://dd-b.net/dd-b/SnapshotAlbum/data/
Photos: http://dd-b.net/photography/gallery/
Dragaera: http://dragaera.info

Dave Smith wrote:
> David Dyer-Bennet wrote:
>> Dave > writes:
>>> Doug Freyburger wrote:
>
>>>> I see very good Jamiacan style ginger ale in stores here in Chicao metro.
>
>>> Is that ginger ale or ginger beer?
>
>> What's the difference?
>
> Ginger ale is generally very light straw colour, probably lightly
> coloured with a small amount of caramel. Ginger beer is usually more of
> a grey colour with tones of brown and or green. It has a bite too it. I
> love the ginger beer, but most people around here steer clear of it.

There are "ginger ale" sodas like Canada Dry where the amount of
flavoring is small or like Vernors where the flavoring is strong but
it's not obvious to me that it's from ginger.

There are ginger sodas like the one from Trader Joe and the Jamaican one
with the bird on the label where the ginger flavor is so strong I can
almost taste the soil the ginger grew in. I have no idea if these
products count as "ginger beer". I figure based on the clarity of the
flavor they would be called "GINGER ale".

On 05/03/2012 5:03 PM, Doug Freyburger wrote:

>> Ginger ale is generally very light straw colour, probably lightly
>> coloured with a small amount of caramel. Ginger beer is usually more of
>> a grey colour with tones of brown and or green. It has a bite too it. I
>> love the ginger beer, but most people around here steer clear of it.
>
> There are "ginger ale" sodas like Canada Dry where the amount of
> flavoring is small or like Vernors where the flavoring is strong but
> it's not obvious to me that it's from ginger.

I have not had Vernors in a long time, but from my memory of it, it was
a little stronger ginger flavour and a hell of a lot more sweetness.


> There are ginger sodas like the one from Trader Joe and the Jamaican one
> with the bird on the label where the ginger flavor is so strong I can
> almost taste the soil the ginger grew in. I have no idea if these
> products count as "ginger beer". I figure based on the clarity of the
> flavor they would be called "GINGER ale".


No Trader Vic's here, but there are a number of Caribbean style ginger
beers here for a about $1 or more for a very small bottle. When I was a
kid, it was quite common to see ginger beer for sale along with all the
other soft drinks, even in machine.... those old machines where you
wrings slicing the skin off your fingers while you pulled the neck
through the dispenser arm.

Doug Freyburger wrote:
> Jean B. wrote:
>> Sqwertz wrote:
>>
>>> I make my own very potent ginger ale.
>> recipe? Coincidentally, I am sniffing around for recipes for root
>> beer, sarsaparilla, birch beer.... I need to make a list of
>> ingredients and go back to a few shops that carry the
>> more-esoteric ingredients.
>
> This weekend my wife was going through a box of ancient papers and in it
> were ones I printed or copied in the late 1970s early 1980s. I'll see
> if the page with root beer, birch beer and spruce beer is still
> available.
>
>> It is very hard to find sarsaparilla
>> recipes that don't contain sassafras, and probably impossible to
>> fond root beer ones that lack it. Birch beer I haven't yet looked
>> for.
>
> The one I've made did use sassafrass. I spent hours in the botany
> section of the local university's library before I decided I was willing
> to go "Yes, I know it's not allowed for human consumption. I'm using it
> to make potpouri for the aroma" when I purchased it. No way will I
> recommend anyne use sassafrass for their own consumption. Go read the
> botany textbooks yourself and decide that for yourself.
>
>> I think ginger ale is probably very easy. Do you get all
>> the punch from the ginger, or do you use cayenne or some other
>> chile? Do you use lemon?
>
> I see very good Jamiacan style ginger ale in stores here in Chicao metro.

I can get decent ginger ale. Actually, I rarely even drink soft
drinks. I am interested in the tinkering, the discovery, and then
drinking a wee bit.

The sassafras is my major sticking point. OTOH, as I was looking
into sarsaparilla flavor again, I am seeing varying reports re its
palatability. I am beginning to suspect that sassafras is the
flavor that is associated with all such things, no matter what
they name may be.

--
Jean B.

Sqwertz wrote:
> On Mon, 05 Mar 2012 11:55:32 -0500, Jean B. wrote:
>
>> Sqwertz wrote:
>>
>>> Sometimes I'll add yeast and get some mild alcohol and carbonation:
>>> http://www.flickr.com/photos/sqwertz...0547/lightbox/
>>>
>>> Disclaimer: Part of that allspice is actually black pepper. It's not
>>> supposed to be in there and was separated out.
>> You are always armed to take pics! Neat! So you sometimes drink
>> that still? Seems to me that I usually see the Grolsch (sp) type
>> bottles recommended. I gather you haven't had any issue with the
>> bottles you show?
>
> These are fine. They only fermented for 7-10 days. And it was a weak
> yeast. Just crack one of the lids every once in a while to make sure
> it's not too pressurized. I don't usually bottle and ferment them.
>
> -sw

Ah, I was talking with a woman whose hubby had been a soda jerk
way back in prehistoric days. His mother used to make ginger beer
and keep it in the garage. I gather she wasn't too careful, with
the obviously results.

--
Jean B.

On Mar 5, 2:03*pm, Doug Freyburger > wrote:
> Dave Smith wrote:
> > David Dyer-Bennet wrote:
> >> Dave > *writes:
> >>> Doug Freyburger wrote:
>
> >>>> I see very good Jamiacan style ginger ale in stores here in Chicao metro.
>
> >>> Is that ginger ale or ginger beer?
>
> >> What's the difference?
>
> > Ginger ale is generally very light straw colour, probably lightly
> > coloured with a small amount of caramel. *Ginger beer is usually more of
> > a grey colour with tones of brown and or green. It has a bite too it. I
> > love the ginger beer, but most people around here steer clear of it.
>
> There are "ginger ale" sodas like Canada Dry where the amount of
> flavoring is small or like Vernors where the flavoring is strong but
> it's not obvious to me that it's from ginger.
>
> There are ginger sodas like the one from Trader Joe and the Jamaican one
> with the bird on the label where the ginger flavor is so strong I can
> almost taste the soil the ginger grew in. *I have no idea if these
> products count as "ginger beer". *I figure based on the clarity of the
> flavor they would be called "GINGER ale".

Ginger beer is still around. Last winter I was in San Diego, eating at
a Chicago-style joint called Wolfy's. (RIP) I noticed a bunch of
pewter mugs hanging from the back bar. Turns out they were used for a
60s cocktail called the Moscow Mule. Mine went down very easily,
perhaps aided by the ginger beer in the recipe.

There used to be a mom and pop fish and chips joint in Downers Grove
that sold ginger beer. I believe it was made by Schweppes.

On Mar 5, 2:51*pm, Dave Smith > wrote:
> On 05/03/2012 5:03 PM, Doug Freyburger wrote:
>
> >> Ginger ale is generally very light straw colour, probably lightly
> >> coloured with a small amount of caramel. *Ginger beer is usually more of
> >> a grey colour with tones of brown and or green. It has a bite too it. I
> >> love the ginger beer, but most people around here steer clear of it.
>
> > There are "ginger ale" sodas like Canada Dry where the amount of
> > flavoring is small or like Vernors where the flavoring is strong but
> > it's not obvious to me that it's from ginger.
>
> I have not had Vernors in a long time, but from my memory of it, it was
> a little stronger ginger flavour and a hell of a lot more sweetness.

Dave must have fabulous taste buds. The ratio of sugar in Vernors to
that of Canada Dry is 140/124, or only 13% more.

You could taste the wood in the Vernor's of my youth. It reminded me
of turpentine.

>
> > There are ginger sodas like the one from Trader Joe and the Jamaican one
> > with the bird on the label where the ginger flavor is so strong I can
> > almost taste the soil the ginger grew in. *I have no idea if these
> > products count as "ginger beer". *I figure based on the clarity of the
> > flavor they would be called "GINGER ale".
>
> No Trader Vic's here, but there are a number of Caribbean style ginger
> beers here for a about $1 or more for a very small bottle. When I was a
> kid, it was quite common to see ginger beer for sale along with all the
> other soft drinks, even in machine.... those old *machines where you
> wrings slicing the skin off your fingers while you pulled the neck
> through the dispenser arm.

I miss the soda variety of my youth. My favorite was black cherry
nectar.

On Mar 5, 7:10*pm, "Jean B." > wrote:
> Doug Freyburger wrote:
> > Jean B. wrote:
> >> Sqwertz wrote:
>
> >>> I make my own very potent ginger ale.
> >> recipe? *Coincidentally, I am sniffing around for recipes for root
> >> beer, sarsaparilla, birch beer.... *I need to make a list of
> >> ingredients and go back to a few shops that carry the
> >> more-esoteric ingredients.
>
> > This weekend my wife was going through a box of ancient papers and in it
> > were ones I printed or copied in the late 1970s early 1980s. *I'll see
> > if the page with root beer, birch beer and spruce beer is still
> > available.
>
> >> It is very hard to find sarsaparilla
> >> recipes that don't contain sassafras, and probably impossible to
> >> fond root beer ones that lack it. *Birch beer I haven't yet looked
> >> for.
>
> > The one I've made did use sassafrass. *I spent hours in the botany
> > section of the local university's library before I decided I was willing
> > to go "Yes, I know it's not allowed for human consumption. *I'm using it
> > to make potpouri for the aroma" when I purchased it. *No way will I
> > recommend anyne use sassafrass for their own consumption. *Go read the
> > botany textbooks yourself and decide that for yourself.
>
> >> I think ginger ale is probably very easy. *Do you get all
> >> the punch from the ginger, or do you use cayenne or some other
> >> chile? *Do you use lemon?
>
> > I see very good Jamiacan style ginger ale in stores here in Chicao metro.
>
> I can get decent ginger ale. *Actually, I rarely even drink soft
> drinks. *I am interested in the tinkering, the discovery, and then
> drinking a wee bit.
>
> The sassafras is my major sticking point. *OTOH, as I was looking
> into sarsaparilla flavor again, I am seeing varying reports re its
> palatability. *I am beginning to suspect that sassafras is the
> flavor that is associated with all such things, no matter what
> they name may be.

It's just a little carcinogenic. Probably a case of root beer would
add up to one cigarette.

spamtrap1888 wrote:
> "Jean B." > wrote:
>
>> The sassafras is my major sticking point. *OTOH, as I was looking
>> into sarsaparilla flavor again, I am seeing varying reports re its
>> palatability. *I am beginning to suspect that sassafras is the
>> flavor that is associated with all such things, no matter what
>> they name may be.

The artificial root beer flavorings sold at home brew shops are all
attempts to imitiate the saferol of sassafras without being
carcinogenic.

> It's just a little carcinogenic. Probably a case of root beer would
> add up to one cigarette.

After I spent time in the botany section of the university library
studying the effects of saferol I concluded that the amount of sugar in
full sugar sodas would be more likely to kill me from diabetes than the
saferol would be to kill me from cancer.

I do home brewed ale and mead that I target as dry not sweet. I might
be interested in experimenting to make a dry root beer with alcohol not
sugar. Or I might be interested in tinkering to make a diet root beer
using liquid splenda added when it is bottled.

spamtrap1888 wrote:
> On Mar 5, 7:10 pm, "Jean B." > wrote:
>> Doug Freyburger wrote:
>>> Jean B. wrote:
>>>> Sqwertz wrote:
>>>>> I make my own very potent ginger ale.
>>>> recipe? Coincidentally, I am sniffing around for recipes for root
>>>> beer, sarsaparilla, birch beer.... I need to make a list of
>>>> ingredients and go back to a few shops that carry the
>>>> more-esoteric ingredients.
>>> This weekend my wife was going through a box of ancient papers and in it
>>> were ones I printed or copied in the late 1970s early 1980s. I'll see
>>> if the page with root beer, birch beer and spruce beer is still
>>> available.
>>>> It is very hard to find sarsaparilla
>>>> recipes that don't contain sassafras, and probably impossible to
>>>> fond root beer ones that lack it. Birch beer I haven't yet looked
>>>> for.
>>> The one I've made did use sassafrass. I spent hours in the botany
>>> section of the local university's library before I decided I was willing
>>> to go "Yes, I know it's not allowed for human consumption. I'm using it
>>> to make potpouri for the aroma" when I purchased it. No way will I
>>> recommend anyne use sassafrass for their own consumption. Go read the
>>> botany textbooks yourself and decide that for yourself.
>>>> I think ginger ale is probably very easy. Do you get all
>>>> the punch from the ginger, or do you use cayenne or some other
>>>> chile? Do you use lemon?
>>> I see very good Jamiacan style ginger ale in stores here in Chicao metro.
>> I can get decent ginger ale. Actually, I rarely even drink soft
>> drinks. I am interested in the tinkering, the discovery, and then
>> drinking a wee bit.
>>
>> The sassafras is my major sticking point. OTOH, as I was looking
>> into sarsaparilla flavor again, I am seeing varying reports re its
>> palatability. I am beginning to suspect that sassafras is the
>> flavor that is associated with all such things, no matter what
>> they name may be.
>
> It's just a little carcinogenic. Probably a case of root beer would
> add up to one cigarette.

Well, I would have to refresh my memory about the type of cancer
it could contribute to. I already probably have an oncogene, and
I don't particularly want to go the way of my mother (pancreatic
cancer). There is also liver cancer in the family.

--
Jean B.

Doug Freyburger wrote:
> spamtrap1888 wrote:
>> "Jean B." > wrote:
>>
>>> The sassafras is my major sticking point. OTOH, as I was looking
>>> into sarsaparilla flavor again, I am seeing varying reports re its
>>> palatability. I am beginning to suspect that sassafras is the
>>> flavor that is associated with all such things, no matter what
>>> they name may be.
>
> The artificial root beer flavorings sold at home brew shops are all
> attempts to imitiate the saferol of sassafras without being
> carcinogenic.

Ah, but I want to MAKE the extract myself from real ingredients.

>
>> It's just a little carcinogenic. Probably a case of root beer would
>> add up to one cigarette.

I try to avoid carcinogens or to expose myself as rarely as
possible (given that I on rare occasions do eat things like
UNcured meats or even more rarely cured ones).
>
> After I spent time in the botany section of the university library
> studying the effects of saferol I concluded that the amount of sugar in
> full sugar sodas would be more likely to kill me from diabetes than the
> saferol would be to kill me from cancer.

Do you recall the type of cancer it may be linked with?
>
> I do home brewed ale and mead that I target as dry not sweet. I might
> be interested in experimenting to make a dry root beer with alcohol not
> sugar. Or I might be interested in tinkering to make a diet root beer
> using liquid splenda added when it is bottled.

The latter might be worthy. (I am not into alcohol, other than
cooking with it... which is lucky, because I am now not supposed
to drink it.)

--
Jean B.