[Sca-cooks] Re: Industrial-sized bags of rice

[Pixel, Goddess and Queen]

If it's just ginger in paste form, it's much easier to store than fresh
ginger root is. I have a small jar of minced garlic and a jar of ginger
paste over at my sweetie's house. The only times that those
ingredients get used are when we're making dinner at his place, and that's
infrequently enough that the fresh ingredients would go bad
inbetweentimes.

I like to use ginger paste when I'm making curries and such like that
would benefit from a more homogenous ginger mix.

Margaret


On Mon, 12 Jan 2004 Devra at aol.com wrote:

>         In one of my local pharmacy/convenience food/everything else stores,
> which is run by Indians of the fareastern variety, I recently saw 25 pound
> bags of Domino sugar.  They also had ungrown garam marsala spice mix, 'kewar'
> water (people on the EK list say that it's another flower flavoring, like rose)
> and mayonaise (ie quart) sized jars of garlic paste and ginger paste.  Now
> that's industrial strength!
>      What would you cook with ginger paste, anyway?
>             Devra