Farmer's market had "Thai Ginger Root" for $17 a pound. Too dear for me when I haven't

M

marilynfl

Moderator
a clue what the difference is between that and the type I generally buy ($6/pound at same market).

Anybody use this stuff? Is it worth it? I generally add a bunch of other stuff when I'm using fresh ginger toot, so it would have to be pretty unique to stand out.

 
Mar, I've found the freshest and cheapest regular ginger root at Save A Lot. I can't

remember how much a pound but it's so cheap it's not funny. Can't say I ever had Thai ginger root at that price!

 
I didn't even realize they had food! Thought they were like Big Lots. None in

my local area. Made the chicken tikka again this weekend for company and have been going through a lot of spices and ginger.

 
I'm so happy you like the chicken tikka masala so much! Yes,

the Save A Lot down here has great produce for a steal although I'm wary of buying any "meet" there - LOL. However, my brother in Jersey loves their Cornish game hens and I've enjoyed them too (Tyson).

 
Isn't that Galangal? I've looked for it and never found it. My yellow curry paste recipe calls for

it, but says if you can't find it to sub the same amount of ginger. The recipe also uses ginger, so I just use a lot of ginger. I had no idea it was so expensive.

 
Aha! That must be it, Curious. Remember I was asking for it in the Asian shop? It didn't

register with me when Marilyn posted about it.

 
I've subbed ginger as well, per The Cook's Thesaurus. What a wonderful experience to go

to Thailand! Did you write about it or is it in your blog? I'd love to read all about it!

 
You're sweet! Yes, I wrote about my Thailand trip (links inside)

I've been to Thailand twice now and am quite comfortable there. This last trip (2 1/2 years ago) was at the end of a very busy summer event season and I was completely fried. I landed in Chiang Mai, found a room and thought I'd stay a couple days, then move on. My room was great, the city is easy to navigate, and the cooking classes were all day, transportation provided for $25. Each day I'd wake up and postpone my departure (one of the perks of traveling alone)!

I ended up taking 3 full days of cooking classes and an add on class for fruit & vegetable carving.

From there, I flew down to the islands that were affected by the Tsunami to see the relief efforts. I was in that area 18 months after the Tsunami and on the island I stayed, it had a major influx of capitol. New construction was everywhere and back off the main beach, they had stockpiled sandbags, old matresses, etc. waiting to be taken off the island. Incoming things (tourists, construction materials, and cheap labor) are more important, so the stuff just sits there. No one wants to pay to have it removed.

Back in Bangkok, I spent a couple days staying in Chinatown. Since I was still quite sunburned from scuba diving and a rare caucasian...and a female, I was quite the oddity in this part of town, which was quite an interesting experience, I must admit. (I did that on purpose, could have stayed in the backpacker/tourist area but I wanted to see a different side of the city.)

There are about 10 post total, but these are specifically food related. If you want to read more, back up from the first post, or continue from this last one here.


http://seattletallpoppy.blogspot.com/2006/11/cooking-in-thailand.html

http://seattletallpoppy.blogspot.com/2006/11/fruit-vegetable-carving-101_18.html

http://seattletallpoppy.blogspot.com/2006/11/food-finds-in-thailand.html

http://seattletallpoppy.blogspot.com/2006/11/common-thai-cooking-ingredients.html

 
P.S. I've also taken cooking classes in the Yucatan, Mexico for Day of the Dead at a fab. place

called Los Dos. (This was wayyyy before Martha Stewart went there!)http://www.los-dos.com/

And I'll be traveling to Mexico later this summer for a cooking trip to Rancho La Puerta (A 3,000 acre spa about an hour south of San Diego.) This one, thankfully, they're picking up the tab for. Blogger perk. (I'm stiffing gleeful giggles at the thought of this one!) www.rancholapuerta.com

 
I bought a package of dried galangal years ago but didn't use it as I continued to be able to find

fresh. I you want, I could get you a pack of dry, powdered stuff. (not sure that fresh would cross the border well)

 
Thanks Marg, I appreciate the offer, but guess I'll pass. I wouldn't know how to use the dried.

I only have the one recipe that calls for it and all the ingredients are fresh.

 
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