Recent content by GolfNut

My mother was from China from the Pearl River Delta region near Canton (not politically correct) and she was famous in town for her cooking abilities. She would slice a piece of ginger about 1/8" thick and then smash it with the flat of the Chinese cleaver until it was pulverized and ready...

I use a microplane, as well, but instead of freezing, I use a plastic vacuum bag by Reynolds and pump the air out and the ginger keeps for a long time, won't mold nor dry out. Jim