Wow!
Glad birdie lived to fly away and tell the tale. Maybe it won't get so greedy for seeds.
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08-07-2011, 09:30 AM #1
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Beth
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08-07-2011, 03:32 PM #2
is no longer in NC!
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Awesome, oakleaf! Your post gave me goosebumps. Thank goodness you noticed when you did, and thank you for saving that little bird's life.
I love birds.
Emily
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08-07-2011, 08:01 PM #3
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there's a reason its called bird brains.
Originally Posted by bmccasland
Wow!
Glad birdie lived to fly away and tell the tale. Maybe it won't get so greedy for seeds.
marni
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08-09-2011, 02:09 PM #4
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ginger
Can you freeze ginger? I bought a large bit of ginger the other day & worry it'll go off before i need it..
Fridge or freezer??
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08-09-2011, 02:13 PM #5
Snail.
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You can freeze it. I wash it, dry it well, then cut it into a combination of chunks and 1/4"-thick disks. It's quite happy in a quart-sized freezer bag for however long I want to leave it in there.
At least I don't leave slime trails.
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08-09-2011, 03:00 PM #6
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I freeze it too. It gets a little crumbly, so it's no good if you need intact slices, but if you plan to grate or mince it anyway, it's fine. You can freeze it with the peel on, IMO it actually peels easier when it's frozen.
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08-09-2011, 05:01 PM #7
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How to preserve fresh ginger
Peel it. Slice it as thick/thin as you like. Put the slices into in a small jar. Pour sherry over to cover. Put lid on jar. Store in the fridge. Ginger keeps practically forever this way, and there is nothing you can make with fresh ginger that won't be enhanced by the few drops of sherry it absorbs
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08-09-2011, 05:09 PM #8
don't jinx it
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Oh wow. I'm going to try that thing with the sherry!
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08-10-2011, 04:50 AM #9
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Note this should be DRY sherry. Note, if your recipe calls for grated sherry you can still grate it, but if you value your fingers you might be happy to mince it instead. Originally Posted by withm
Maybe once a year or so I'll start new with fresh ginger root, and fresh sherry.
The sherry does not seem to evaporate. And really, just how much sherry can a slice of ginger root absorb? Even if it was a full teaspoon (and I think we'd be talking more like 1/4 tsp at most), would that really destroy your recipe? The ginger root will surely overpower a teaspoon of sherry in a recipe that makes more than a cup of anything.
I suppose it's easy to go to the trouble to denounce the idea if you are of mindset to find fault with everything and apparently have nothing better to do.
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