The Asian lady said to use it just as you would the regular ginger root you buy at the store which has been dried and turns into that knobby thing. This is still a cream/white/white color and so beautiful. I plan on using it in the tomato, ginger, quinoa soup I posted above.
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Anyone familiar with just dug up ginger root...this is not dried at all. Still has the top stalk.
- Thread starter karennoca
- Start date
michael-in-phoenix
Well-known member
We get baby ginger in the Asian market here in Phoenix. Very tender and prized for...
...it's delicate flavor.
You scored!
Michael
...it's delicate flavor.
You scored!
Michael
michael-in-phoenix
Well-known member
I would think any of them would be good. Quinoa has a pretty neutral flavor, so the tiny pasta...
...might be closest. Wheat berries and farro are good too, but a bit more substantial.
I don't think you could go wrong with any of them.
Michael
...might be closest. Wheat berries and farro are good too, but a bit more substantial.
I don't think you could go wrong with any of them.
Michael
Thanks, I ended up using Israelli Couscous, because as I was perusing my pantry
my sweet hubby had just come in with an armload of roses and dropped them into the sink for me to process and put into a vase. I was busy making the soup, had two pots going, and now my sink has flowers in it. The Israeli Couscous was the most comforting so I grabbed it! LOL He has no clue how much focus it takes when one is cooking, getting ingredients, measuring, chopping, dicing, mincing . I finally managed to get him trained to not pop up behind me and start talking when I was using my chefs knife at break neck speed. It took a bloody finger to convince him!
my sweet hubby had just come in with an armload of roses and dropped them into the sink for me to process and put into a vase. I was busy making the soup, had two pots going, and now my sink has flowers in it. The Israeli Couscous was the most comforting so I grabbed it! LOL He has no clue how much focus it takes when one is cooking, getting ingredients, measuring, chopping, dicing, mincing . I finally managed to get him trained to not pop up behind me and start talking when I was using my chefs knife at break neck speed. It took a bloody finger to convince him!
michael-in-phoenix
Well-known member
Oh my goodness! My wife did that to me a week or so ago. We've been together for...
...3 1/2 decades, and I've been cooking for us for all of that time.
Scared me silly! And, of course, it was when I was mincing garlic.
Michael
...3 1/2 decades, and I've been cooking for us for all of that time.
Scared me silly! And, of course, it was when I was mincing garlic.
Michael