Thread Drift

[withm]

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

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.

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.

[crazycanuck]

Urm...i didn't denounce it.. Sounds ok to me

[OakLeaf]

Urm...i didn't denounce it.. Sounds ok to me

I think it was directed at me. And I do have better things to do than go back and forth about the experience my family has had for decades, with someone who's going to take it as "denunciation."

[Pax]

After talking all the possibilities to DEATH for almost two months...we finally came up with a plan!! :clap

- House goes on the market in March
- I take a leave of absence from work for 4-6 months (we get to keep our health insurance that way)
- We go to Key West for 3-4 months, make some contacts and get to know the place better
- If the house sells we fly home and move our stuff out
- If the house doesn't sell we come home when my leave is up, I go back to work, and we move to KW once the house sells

Gawd, it feel good to have a plan!!!!!

[OakLeaf]

Wow Pax, big changes! Hope it all works out just the way you want.

[Catrin]

PAX, sounds like a great plan! Hope everything works out for you, and this way you aren't burning your bridges at work just in case

[Pax]

Wow Pax, big changes! Hope it all works out just the way you want.

I hope so too. We both want to be there and we're trying to make the move responsibly, but the old me keeps yelling in my ear "just quit and GO". Stupid old me.

[Fredwina]

I got tele-fired a week ago been busy with apps since then, so maybe I 'll get something going, although it looks fairly certain that i'll need a new avatar soon as I won't be in SoCal (job takes me away or I can't afford to live here on may on my on UC)

[Owlie]

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.

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.

I think it's a great idea for Chinese dishes. Not so sure it'll work with chai (something that I use a lot of ginger for), though. That's all.