A recipe for ginger ice cream specified 2-3 balls of stem ginger.

I have seen stem ginger in stems but not balls. What is it?

David

"David Hare-Scott" > wrote in newsizqd.51937
:

> A recipe for ginger ice cream specified 2-3 balls of stem ginger.
>
> I have seen stem ginger in stems but not balls. What is it?
>
> David
>
>
>

http://www.michaels-wholefoods.co.uk...ingerGlobe.jpg
--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

"David Hare-Scott" > wrote in newsizqd.51937
:

> A recipe for ginger ice cream specified 2-3 balls of stem ginger.
>
> I have seen stem ginger in stems but not balls. What is it?
>
> David
>
>
>

http://www.michaels-wholefoods.co.uk...ingerGlobe.jpg
--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Wayne provided a link to:

http://www.michaels-wholefoods.co.uk...ingerGlobe.jpg

***********
Do you buy from them, Wayne? I notice they are in the UK and you
are in Arizona. I was wondering what kind of beating one would
take on shipping charges. I tried online to look at what they
have, but could only get a reference to a hardcopy catalog.

Thanks, Michael

"David Hare-Scott" > wrote in message
news
> A recipe for ginger ice cream specified 2-3 balls of stem ginger.
>
> I have seen stem ginger in stems but not balls. What is it?
>
> David
>
I think the 'stem' ginger you think you have seen is in fact fresh root
ginger. Both 'root' and 'stem' are misnomers, I think they both come from
the same part of the plant, ie the rhizome. Stem ginger is rhizome that has
been boiled in sugar syrup. This 'stem' ginger looks like angular balls, and
would be the one to use in your recipe, if you like it sweet.
HTH
Wazza

"David Hare-Scott" > wrote in message
news
> A recipe for ginger ice cream specified 2-3 balls of stem ginger.
>
> I have seen stem ginger in stems but not balls. What is it?
>
> David
>
I think the 'stem' ginger you think you have seen is in fact fresh root
ginger. Both 'root' and 'stem' are misnomers, I think they both come from
the same part of the plant, ie the rhizome. Stem ginger is rhizome that has
been boiled in sugar syrup. This 'stem' ginger looks like angular balls, and
would be the one to use in your recipe, if you like it sweet.
HTH
Wazza

(Zspider) wrote in news:2774a1e1.0411290917.138538a9
@posting.google.com:

> Wayne provided a link to:
>
> http://www.michaels-wholefoods.co.uk...ingerGlobe.jpg
>
> ***********
> Do you buy from them, Wayne? I notice they are in the UK and you
> are in Arizona. I was wondering what kind of beating one would
> take on shipping charges. I tried online to look at what they
> have, but could only get a reference to a hardcopy catalog.
>
> Thanks, Michael

No, I've never ordered from them, Michael. I knew I had seen such a product
before and just started searching. There were quite a few Google hits,
possibly in the US as well.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

"Wayne Boatwright" > wrote in message : >
:
: http://www.michaels-wholefoods.co.uk...ingerGlobe.jpg
: --
: Wayne in Phoenix
:

This looks like root ginger in sugar syrup to me. Is that it?

David.

"Wazza" > wrote in message : >
: I think the 'stem' ginger you think you have seen is in fact fresh root
: ginger. Both 'root' and 'stem' are misnomers, I think they both come from
: the same part of the plant, ie the rhizome. Stem ginger is rhizome that
has
: been boiled in sugar syrup. This 'stem' ginger looks like angular balls,
and
: would be the one to use in your recipe, if you like it sweet.
: HTH
: Wazza
:
No I cook with fresh root (rhizome) ginger all the time. The "stem ginger"
looks a bit like onion tops and is used sliced up as a garnish - maybe it
was actual stems, it did seem to be gingery and that's what the waiter said
it was. I don't know it was years ago in a restaurant.

It seems that "stem ginger" is commonly used to describe the tender younger
bits of the rhizome preserved in sugar syrup. I wonder if the actual stems
are ever available?

David

"Wazza" > wrote in message : >
: I think the 'stem' ginger you think you have seen is in fact fresh root
: ginger. Both 'root' and 'stem' are misnomers, I think they both come from
: the same part of the plant, ie the rhizome. Stem ginger is rhizome that
has
: been boiled in sugar syrup. This 'stem' ginger looks like angular balls,
and
: would be the one to use in your recipe, if you like it sweet.
: HTH
: Wazza
:
No I cook with fresh root (rhizome) ginger all the time. The "stem ginger"
looks a bit like onion tops and is used sliced up as a garnish - maybe it
was actual stems, it did seem to be gingery and that's what the waiter said
it was. I don't know it was years ago in a restaurant.

It seems that "stem ginger" is commonly used to describe the tender younger
bits of the rhizome preserved in sugar syrup. I wonder if the actual stems
are ever available?

David