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    • eG Cook-Off #84: Ginger
      Ginger.  The exotic, ugly little knob that releases and intoxicating perfume with flavor notes of pepper, citrus and tropical fruit.  Yet none of those words fully describes ginger.  It's only after we peel back the outer skin that we get that first waft of the unmistakeable scent of ginger.  
       
      Ginger is a flowering plant whose rhizome, or root, is widely used as a spice, but also for medicinal purposes.  Ginger is part of the same family of plants that includes tumeric, cardamom and galangal.  Ginger originated in Southeast Asia, and is reported to have been domesticated some 5,000 years ago.  It became a valuable trade commodity in the spice trade, and was used by the Greeks and the Romans. 
       
      Of course, we think of ginger in cuisine, and ginger isn't just used in Asian dishes.  However, a look at worldwide ginger production is also a reflection of the span of ginger across the globe.  The top producer of ginger is India, followed by Nigeria, China, Indonesia, Nepal and Thailand.  But that's just a small part of the story of ginger.  Ginger is used in all sorts of cuisines from around the world.  
       
      Ginger isn't simply the knobs in the supermarket produce section.  Travel to your local Asian, Indian, International or Mexican market and you'll find different varieties and cousins of ginger.
       

       
      For years I always wondered what those little spears were that garnished Japanese dishes.  Was it some sort of vegetable or fruit.  It wasn't until I became an avid fan of Japanese cooking programs that I learned about "young ginger."  Ginger that is harvested when young.  Sometimes pickled, young ginger is crisp, clean and refreshing yet not as strong as older ginger. 
       

       
      Likewise, I was always intrigued by those little knobs at the local Asian market that looked like ginger but tiny in size comparison.  So I bought a little.  And got a big surprise.  Fresh galangal is very spicy, almost hot like a chile, and highly fragrant and flavorful.  It's sold fresh and also dried and gives soups an incredible depth of flavor.
       

       
      Well, as you can see, we have a lot of cooking to do. Let's join together and celebrate, discuss and present our best ginger dishes.  This is eG Cook-Off #84: Ginger.
       
      See the complete The eGullet Cook-Off Index here.
        • Like
      • 24 replies
    • Post in The Bread Topic (2016–)
      Haven't baked in a few weeks.   Ended up working 15 days out of the last 18.
       

      Baked last night. 

      Dough had been in the fridge since Wednesday. 
        • Delicious
        • Like
    • Post in [How] Do You Garnish Your Hot Dog?
      Today – Dietz & Watson natural casing beef dogs, "dirty water" style; brioche buns slathered on each side with coarse-ground mustard containing jalapeños, dog nestled in bun, topped w/ Kühne Barrel Sauerkraut straight from the bottle (with juices).  Pickled scallion bulbs (rakkyo) (Allium chinense) [Nishimoto Trading], trimmed standard green onions/scallions .
       
        • Like
    • Easter 2019: chocolates, confections, and baking
      So, what is everyone doing for the pastry & baking side of Easter?
       
      I'm working on the following chocolates: fruit & nut eggs, hollow bunnies, Jelly Belly filled bunnies, coconut bunnies, dragons (filled with rice krispies & chocolate), peanut butter hedgehogs, and malted milk hens. Hoping to finish my dark chocolate production today and get started on all my milk chocolate items.
       
      My father-in-law will be baking the traditional family Easter bread a day or two before Easter. Its an enriched bread and he makes two versions -- one with raisins and one without (I prefer the one with raisins).
       

       
      And I was lucky enough to spot this couple in the sale moulds stock at last year's eGullet chocolate & confections workshop in Niagara-on-the-Lake, Ontario. These love bunnies help so very much with Easter chocolate production!  ;-)
        • Like
      • 74 replies
    • Escoffier's 40 minute scrambled eggs
      I have seen referenced in several places on the internet, including Wikipedia, a stat about escoffier recommending 40 minutes for scrambled eggs in a Bain Marie. I cant find where this number is from. On Wikipedia it refers to the book I currently own, the "Escoffier le guide culinaire" with forward by Heston Blumenthal by h. L. Cracknell...specificly page 157 for the 40 minute cooking time of scrambled eggs but it's not in my book on that page! Even tho there is the recipe for scrambled eggs on that page... I've seen the 1903 first edition online.. And it's not in there either.... Where is this number from?? Id like to know in case there is some even more complete book or something out there that I'm missing. Any help would be much appreciated. Thank you. 
      • 16 replies
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