Your Food Thread

[juttjaw]

I keep my ginger root with the potatoes and onions in a box in the kitchen. Sure, it dries out after you cut it, but it seals it for next time. Just cut it off and chop or grate. lol..Restaurants here often use large pieces of ginger in their dishes. Just gotta make sure you don't pop one of the pieces in your mouth and chew, thinking it's something else.

Fresh ginger is so plentiful here and not expensive at all. Pick your own piece at the market.

I will freeze any left over ginger. I'll by a big root then cut off a hunk to keep fresh on the counter. Freeze the rest. You can grate the frozen ginger right out of the freezer. However, thawing presents a bit of a soggy challenge. Haven't figured that out yet..

I also recommend using galangal when you can find it.. It adds a little different note to the ginger experience.

 

[Que]

I will freeze any left over ginger. I'll by a big root then cut off a hunk to keep fresh on the counter. Freeze the rest. You can grate the frozen ginger right out of the freezer. However, thawing presents a bit of a soggy challenge. Haven't figured that out yet..

I also recommend using galangal when you can find it.. It adds a little different note to the ginger experience.

I peel the ginger before I grate it. Maybe I don't need to do that?

 

[juttjaw]

Potatoes are cheap and they tend to go soft before I use them all. I figure tossing potatoes every now and again, is the cost of having them handy.

Not to get all Martha Stewart crafty but... I've found those refrigerator mats that attract moisture are a potatoes best friend. I put them (well the gf did technically) in the drawer where we keep the potatoes. It's extended the life by weeks. Either it's the mat or we are getting lucky and getting fresh potatoes that last longer.. Nothing worse than a rotten potato... Unless it's a dead fish under the fridge...

 

[juttjaw]

I peel the ginger before I grate it. Maybe I don't need to do that?

I do too, I'll either peel it before I put into the freezer or not. It peels just as easy frozen as it does fresh.. Galangal on the other hand.. Shitz tough!

 

[Que]

I do too, I'll either peel it before I put into the freezer or not. It peels just as easy frozen as it does fresh.. Galangal on the other hand.. Shitz tough!

I don't even know what that is. I am in the Big City at the moment, so I'll maybe look for some before I head home. Asian Market, probably?

 

[juttjaw]

I don't even know what that is. I am in the Big City at the moment, so I'll maybe look for some before I head home. Asian Market, probably?

It's in the ginger family... It has the properties of ginger with a piney note.

http://www.marxfoods.com/turmeric-galangal-sampler-xl.jpg

Asian markets are the only place I've found it.

 

[MichaelinChina]

I peel the ginger before I grate it. Maybe I don't need to do that?

Unless you want the skin (ugh) I'd peel it first.

 

[Collar_N_Cuffs]

I'm in the "definitely peel your ginger" camp as well. The outer bit is woody and not very nice to eat. I keep my ginger wrapped in a paper towel in the crisper drawer. It can last for months, if I don't eat it first, which does happen occasionally... I just take it out periodically and inspect it, cut off any tips that look like they might be going south and pop it into a new paper towel. Lasts a very long time that way without drying out.

As to galangal, I just recently discovered it! I really enjoy it. Subtly like ginger, and subtly not I cook with it, but haven't been inclined to go for galangal tea yet. It just doesn't seem like tea material. It's slightly more expensive, but they have it at my local supermarket. I didn't realize how great that place was until I hear you all talking about the difficulties in getting this and that ingredient. I will endeavour to appreciate them more

 

[juttjaw]

I'm in the "definitely peel your ginger" camp as well. The outer bit is woody and not very nice to eat. I keep my ginger wrapped in a paper towel in the crisper drawer. It can last for months, if I don't eat it first, which does happen occasionally... I just take it out periodically and inspect it, cut off any tips that look like they might be going south and pop it into a new paper towel. Lasts a very long time that way without drying out.

As to galangal, I just recently discovered it! I really enjoy it. Subtly like ginger, and subtly not I cook with it, but haven't been inclined to go for galangal tea yet. It just doesn't seem like tea material. It's slightly more expensive, but they have it at my local supermarket. I didn't realize how great that place was until I hear you all talking about the difficulties in getting this and that ingredient. I will endeavour to appreciate them more

That's a good idea for the ginger storage predicament... I used to keep it in the butter side compartment... Unfortunately, as fancy and "gourmet" as ginger butter and grape jelly toast sounds... It's no bueno.

Galangal for me has a ting more citrus and a just stuck a pine cone in your mouth flavor. Which isn't a bad thing! In fact, in cooking most dishes that require ginger I do tend to prefer galangal. It's a tad more assertive and holds up to the other assertive flavors in some Asian recipes. My opinion tho, and there is a special spot for ginger too.. Galangal is new... It's exciting.. We are on a honeymoon to the Bahamas.

 

[Collar_N_Cuffs]

That's a good idea for the ginger storage predicament... I used to keep it in the butter side compartment... Unfortunately, as fancy and "gourmet" as ginger butter and grape jelly toast sounds... It's no bueno.

Galangal for me has a ting more citrus and a just stuck a pine cone in your mouth flavor. Which isn't a bad thing! In fact, in cooking most dishes that require ginger I do tend to prefer galangal. It's a tad more assertive and holds up to the other assertive flavors in some Asian recipes. My opinion tho, and there is a special spot for ginger too.. Galangal is new... It's exciting.. We are on a honeymoon to the Bahamas.

Ginger will be so pouty when you return...
And that's an excellent description of galangal, BTW!

 

[juttjaw]

Ginger will be so pouty when you return...
And that's an excellent description of galangal, BTW!

I know but I will return. I've been working on my exit strategy with Galangal... I'm not sure what I will say.... She's got thick skin tho! I'm sure she'll move on from me. Ginger is calling me home.. Subtle and spicy songs that permeates my brain with visions of stir fries and cakes and for God sakes CRYSTAL CANDIES!

I'm doomed... Doomed I says..

 

[IrezumiKiss]

https://cdn3.vox-cdn.com/thumbor/b3p6hv0DDFbor0d-GWe5aOvDH3s=/212x0:3658x2585/800x600/filters:format(webp)/cdn0.vox-cdn.com/uploads/chorus_image/image/47363314/20151004ACME_Lamb_Burger1.0.0.jpg

The lamb burger at Acme. The six ounce grilled lamb patty comes topped with aged cheddar, lettuce, grilled sweet peppers, pickled green tomatoes, and caramelized onions with black garlic mayo on a brioche bun.


https://cdn0.vox-cdn.com/thumbor/hkiMQ7nTPl_s7djcHoSGyg4xlZo=/800x0/filters:no_upscale()/cdn0.vox-cdn.com/uploads/chorus_asset/file/4138490/20151001Resto_Burger1.0.jpg

Beef cheek and hanger steak blend larded with pork fat double patty burger at Resto.


https://cdn1.vox-cdn.com/thumbor/aTDNsdfOfPm5TpwO_H5LPMW6p18=/800x0/filters:no_upscale()/cdn0.vox-cdn.com/uploads/chorus_asset/file/4139478/20141220-All_Onda_Burger.0.0.jpg

Flame grilled Pat LaFrieda short rib patty topped with Sottocenere truffled cheese and shredded Treviso (radicchio), on a Pain D'avignon sesame bun burger at All'Onda.


http://rs256.pbsrc.com/albums/hh182/ayameyokomi/Dragon%20Ball%20Gifs/drooling_goku.gif~c200

 

[juttjaw]

^^You're a bastard^^

If I'm lucky, the local diner may have a "Special" burger with canned mushrooms and some sort of hard swiss concoction.

Jealous of the choices.

 

[Aquagal]

From Friday nights BBQ chix with BBB's BBQ sauce. I licked them before I ate them.

 

[RjThoughts]

Wednesday I hope to flood this thread with pictures of the gawumpkies I'll be making. Fair warning, there will be no sauce. The recipe I have is over 100 years old - came with my great-grandmother from what's now Poland in 1911 and was her grandmother's, though it's been changed slightly, meat is different.

 

[Aquagal]

What's a gawumpkie?

 

[phantom4533]

I don't know, but a golumpki is a stuffed cabbage of Polish origin.

 

[juttjaw]

From Friday nights BBQ chix with BBB's BBQ sauce. I licked them before I ate them.

Those look fucking delicious.. However, licking chicken legs is a form of perversion. May the JW's be swift and quick to save your heathen soul.

 

[warrior queen]

What's a gawumpkie?

I don't know, but a golumpki is a stuffed cabbage of Polish origin.

Guessing they're the same thing.
We call them glumkis.

 

[juttjaw]

What's a gawumpkie?

I second this....

 

[RjThoughts]

We call it gawumpkie. That's what Babci told us they were.

 

[juttjaw]

We call it gawumpkie. That's what Babci told us they were.

Can you have Babci tell us what they are??

 

[RjThoughts]

Can you have Babci tell us what they are??

Stuffed cabbage. Steamed for 3-4 hours.

 

[juttjaw]

Stuffed cabbage. Steamed for 3-4 hours.

OH so like Hungarian cabbage rolls?

I'm sure more cultures make cabbage rolls, but that's the one im familiar with.

http://www.mygourmetconnection.com/recipes/main-courses/beef/img/hungarian-style-stuffed-cabbage2.jpg

^^ not mine but like what I'm familiar with ^^

 

[RjThoughts]

OH so like Hungarian cabbage rolls?

I'm sure more cultures make cabbage rolls, but that's the one im familiar with.

http://www.mygourmetconnection.com/recipes/main-courses/beef/img/hungarian-style-stuffed-cabbage2.jpg

^^ not mine but like what I'm familiar with ^^

Yes, but with no sauce!