Text 16972, 74 rader
Skriven 2008-11-27 23:08:15 av Nancy Backus (1:3634/12.0)
     Kommentar till en text av Carol Shenkenberger
Ärende: growing ginger etc  was: Congee/Juk!
============================================
-=> Quoting Carol Shenkenberger to Nancy Backus on 11-24-08 23:39 <=-

 >  > usually lately by the next time I look at my little chunk it's already
 >  > all wrinkled up.
 >  CS> Believe it or not, bt those normally resurrect too pretty much ;-)
 > I have tossed the dried up bits into soups before... they do give some
 > flavor, but they don't seem to absorb much of the fluid... I take them
 > back out almost looking the same as they went in.  How would you
 > resurrect them?  (I've got a few right now in the cupboard that I could
 > experiment with... [g])

 CS> Oh, they might be dead now.  Call the mortician or sing a prayer over
 CS> them ;-)

That was my best guess, to be honest... :)  But, as they did give
flavor, I guessed maybe there was the remote possibility that there was
any life yet.... (G)

 CS> To see if they will root, it's a bit late in seaon but just dump them
 CS> in a jar of hot water scewered on a bamboo stick (or whatever) so the
 CS> tp just hits the air and see if you get roots or if the water just
 CS> turns nasty while it rots ;)
 
Since the latter is the most likely, I think I'll pass until spring...
the calendar may still say fall, but the weather outside my window says
winter... so even if it did work, it's probably too late for it to take
off properly.  ;/ 

 > I could see eating gingery greens... I'd probably end up nibbling at
 > them, and not have any left for cooking with... (G)   Well, maybe a few
 > for a garnish, perhaps... ;)

 CS> Thats about what I had from 1 plant.  Useful and nice and was not
 CS> overwhelmed by 'ginger'.
 
Some of us aren't easily overwhelmed by 'ginger' anyway... (G)

 >  CS> Yes, but they will grow at low 70's (just slower).  No plant lights
 >  CS> needed.
 > Can't do it in winter here, then... We usually have the house more like
 > 68 or so... Richard keeps trying for 65, but that's just a bit too
 > chilly for me, even layered...  Come later spring, that might work... :)

 CS> Thats their happy resting temp so put a pot by the window in spring
 CS> and next winter, just back it off a bit if the window is colder.  A
 CS> long thin window sort of kitchen garden container will work.  Yes,
 CS> they 'like' deeper but will work with a 6 inch depth well.
 
OK... something more on the list for spring... ;)

 >  CS> Think about rice cracker types?  Not the puffed rice, but a hardish
 >  CS> cracker.
 >  CS> Hot-Kid fried Senbi rice cracker.  Thats a brand we've been munching
 >  CS> here.  Individually wrapped, you can have just 1 or 2 and the rest of
 >  CS> the bag can hold for a year or more.
 > We've had those... There's a brand we've gotten where the crackers are
 > in a little plastic tray...  they come in various flavors, our favorite
 > is the Wasabi ones...  :)  I don't remember if we ever tried them with
 > congee, though...   Haven't seen your brand, nor, for that matter, any
 > that are individually wrapped.  Ours are about 2-3 inches in diameter.
 > They've been at Wegmans for some years now...  If I think of it, I might
 > look for your sort next time I go to the Asia Market.  :)

 CS> Lots of different ones.  Look into non-sweet mochi?

I 'member a discussion of mochi here not that long ago... but, what
exactly is that?  Any closer to the fried dough crullers?  And would
that likely be available ready-made at the asian markets?

ttyl     neb

... A loaf of bread, a jug of wine and <occupant>.

 * Origin:  (1:3634/12)