[Sca-cooks] Galangale

[Christine Seelye-King]

> I am now the proud possessor of sliced dried galangale. I remember a
> discussion of the impossibility of grinding dry hunks of the stuff, and
> presume that's why it is sliced very thin. Now I need to figure out what
> I am going to do with this.

We were just discussing galangale the other night.  You might try taking a
hammer to the dried bits to get it into very small pieces.  Then, try adding
a small amount to a coffee/spice grinder, and listen for the sound of the
motor, stop if it sounds like it is working too hard.
Christianna