kiridono at gmail.com
Thu Jan 11 09:11:16 PST 2007
I seem to recall purchasing fresh galanga root at a Chinese grocery
store...I found one (and this has been a number of years ago)...in DC. The
store doesn't exist anymore thanks to the MCI Center, and I haven't looked
for it recently, but I suspect that you could find it in such a store.
Niccolo, I wouldn't swear to it, but I bet you could find it in that
incredible Farmers' Market that Christianne took me to one time when I was
down in your neck of the woods. They seemed to have darned near everything!
On 1/11/07, Nick Sasso <grizly at mindspring.com> wrote:
> -----Original Message-----
> > > > > I always thought that Galanga and laos were different beasts. From
> my days
> in Thailand I remember Laos (Chinese Keys) as being long, white or pale
> brown and finger like whilst Galanga was a larger root with a pink tinge.
> Galanga reminded me of rattan with a really hot, sharp flavour... I love
> stuff, especially used in brewing... And it's a part of one of my commonly
> made Thai dishes, Chicken and Coconut Milk Soup. < < < SNIP < < < < <
> Long time no see . . . hear . . . read, Drakey.
> I did a quick look again at Katzer's spice pages, and he refers to
> Fingerroot (Boesenbergia pandurata (Roxb.) Schltr.)(Chinese Key) as a
> different thing from what he cites as Laos ('nother name for greater
> galangal). I don't know exactly what it is you are working with exactly,
> but there are pictures and descriptions on his pages. Either way, it does
> seem that there are two things out there, one being a ginger-looking
> and one benig a multi-fingered or tendriled rhizome. The bichemistry
> similar enogh to be related, but different enough to taste different in
> Man, I wish we could get these fresh more often locally. I need to look
> the propagation and see if I can actually grow these in my yard to see if
> the taste is palatable in my dirt. We aren't exactly SE Asia here in West
> Georgia, USA, but i may be possible if ginger can be grown..
> niccolo difrancesco
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