Dunno, CHiller. It’s a lot more pungent so probably equivalent one for one – fresh has bulk. I used to use it only for curries & such but tried it for gingerbread men one year & way prefer it. I grow it too – very pretty plant. You can do it indoors in a pot. Just get a piece from the supermarket that looks fresh & has little knobs on it.
ew boiled hot red wine sounds as appetizing as a used sweat sock.
*rob*
Arkady, ginger bread cookies are my all time favorite.
For really thiin cookies I guess you’d grate it on one of those oriental ceramic deals & mainly use the juices.
The porcelain graters will do it very fine and remove the fiberous material from the ginger:
http://www.amazon.com/gp/product/B000UEWUS6
However, with how many cookies you bake you’ll be grating till yoiu bleed. Just buy the good powdered ginger like the one from Penzey’s:
http://tinyurl.com/yegj7sr
Cobble, one of my mother’s cookie recipes calls for crystalized ginger. Fantastic. Will add to the list of recipes I need to find for you.
“is that hot buttered rum or rump”
I prefer rump with whipped cream or chocolate sauce, Pete
No, these are very smooth, small, thin cookies. Maybe just a bit bigger than a quarter or closer to a half dollar coin?
Dunno, CHiller. It’s a lot more pungent so probably equivalent one for one – fresh has bulk. I used to use it only for curries & such but tried it for gingerbread men one year & way prefer it. I grow it too – very pretty plant. You can do it indoors in a pot. Just get a piece from the supermarket that looks fresh & has little knobs on it.
dibs,
the consensus opinion is that world banks are moving towards making gold the reserve currency of choice…
that or oreo cookies.