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Old 11-07-2004, 11:34 AM   #11
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Yes. That's what I meant, the pink stuff. So......let me know how it turns out. Also, how do you cook ginger? I love the stuff. I marinated some steak in a ginger sauce the other day. Sooooo good.

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Old 11-07-2004, 12:09 PM   #12
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Hmmmmm, I've been doing compound butters this week, sounds to me like grating the ginger into softened butter blending well and freezing it. Add some scallions too. Does that sound right to you? BTW check out compound butter thread in the dairy forum.

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Old 11-08-2004, 07:12 PM   #13
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Place young ginger slices in food processor to mince it very finely. Heat up oil in wok and dump minced ginger. Make sure oil is at least same volume as ginger. Add some chicken stock. Cook until chicken stock is completely reduced. Add salt to taste. Optional: add chopped scallions at the end.

Serve with poached chicken. Yum!
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Old 11-12-2004, 05:53 PM   #14
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Thank you chopstix.
That sounds like a great dish. I will cook that for dinner next week. :D :D

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