[Sca-cooks] spices question

[Par Leijonhufvud]

Philip & Susan Troy <troy at asan.com> [2001.11.12] wrote:
> FWIW, some Asian markets do sell dried, thin slices which seem to
> respond a lot better to grinders of all kinds than do the big chunks.

Ahh! Next time I'll go over the fresh roots with the mandoline (julienne
galingale?) before tossing in the dryer.

> Adamantius (who simply chops up the whole, dried roots when he has to
> use them, and then grinds the pieces)

I'll try to chop some of the dry pieces when I get home.

UlfR

--
UlfR                                                 parlei at algonet.se
Cooking is great - it's a socially acceptable excuse to play with knives
and fire