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Tropicalsenior

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Everything posted by Tropicalsenior

  1. You won't be sorry you did and yes that is the very best type of ginger to make this with. Once you have it made, make Sparkling Gingerbread Cake. I've made it both ways, with stem ginger and with @liuzhou's homemade crystallized ginger.
  2. Somebody had too much time on their hands!
  3. No just pop it on a tray or in a plastic bag and just for a couple hours. You don't want it frozen all the way through. When I say bite-size they can be all different sizes just nothing bigger than an inch long. If they are too big they won't cook through in that length of time.
  4. Stem Ginger in Syrup I'm a sucker for fresh ginger. Whenever I see it in the store I just have to buy a pound or so. Whatever I don't use immediately I save by making stem ginger. It is great to have on hand for baking. I much prefer it to crystallize ginger. The syrup is an added bonus. It is good in all types of beverages. It makes a great ginger tea and is delicious stirred into a glass of carbonated water. I even use it as part of the liquid in recipes to give an added ginger kick. 12 oz young ginger (if you can find it)* 4 cups water 1 cup sugar Peel the ginger and cut into bite-sized pieces. Place the peeled ginger into a saucepan and cover with cold water. Bring it to a boil, reduce the heat and simmer, uncovered, for 30 minutes (the liquid will be reduced by about half). Drain the ginger and reserve the liquid. Mix two cups of reserved liquid (add more water if necessary) and one cup of sugar in the saucepan. Dissolve the sugar over medium low heat, stirring constantly. Add the ginger and bring it to a boil. Reduce heat to a simmer and simmer, uncovered, for 45 minutes. Place the ginger in sterilized jars and cover with the ginger syrup. Store in the refrigerator. Notes: I like to make this with the fresh young ginger. To make peeling easier, you can put it in the freezer for a couple hours. You can peel it with the tip of a teaspoon and the skin will slide off better. The original recipe said that you can keep this for a year in the refrigerator. I prefer to keep most of it in the freezer and take out what I will use in a month or so. * if you can't find young ginger, get ginger that is firm and not wrinkled.
  5. Stem Ginger is Ginger that has been cooked and preserved in a sugar syrup. It's easy to make and wonderful to have on hand. I make a big batch and keep some in the freezer and pull out just enough to use. They say that it keeps a long time in the refrigerator but I prefer to have just enough to use up in a short time. I have a great recipe for it if you would like it.
  6. Is it anything like this Rhubarb and Ginger Jam?
  7. Tropicalsenior

    Lunch 2023

    I can't say that I entirely agree with that. Cookbooks are only a blueprint, it takes a real artist to bring them to life.
  8. Tropicalsenior

    Lunch 2023

    I agree with you there. Got to have lots of light in my kitchen. First thing I did in every house that I moved into was upgrade the lighting
  9. It reminds me of a Costa Rican friend whose Canadian husband bought her an expensive set of Teflon lined pots and pans years ago. She thought the Teflon was some sort of coating put on for shipping and scrubbed it all off before she used it. He was Furious.
  10. Tropicalsenior

    Lunch 2023

    Your plates are always a work of art. I'm constantly amazed at your repertoire. Just curious, is lunch your main meal of the day?
  11. Sounds plausible to me. I worked four summers in the cornfields detasseling corn* when I was a teenager. For 30 years I couldn't stand corn or anything made with corn. I couldn't even stand the smell of corn. * The procedure by which hybrid corn is produced.
  12. I've been lucky that I can buy these fruit concentrates here. They used to be available all over the country but now I can only find them in one store. The one on the left is passion fruit and the one on the right is a type of BlackBerry. They come in about six different flavors including strawberry. I've used them in cakes, dessert sauces, and quick breads. Do you have anything similar in frozen fruit concentrates?
  13. I hate it when people claim to be allergic to foods that they don't like. My daughter has decided that she is allergic to just about every food group on the planet. I can't imagine what she actually is eating. I used to dread trying to find something to feed her when she came to visit but at least I don't have to worry anymore. She's decided that she's allergic to airports and airplanes.
  14. @Kim Shook something to think about when you are back on your feet. I found this recipe for Apricot Curd. I would love to try it but I can't get apricots, however, she has several other recipes that I will try. We can get passion fruit here quite easily and I love passion fruit. I think that @MaryIsobel and @Shelby have also had pretty good success with the lemon curd recipe and might like to try something different. Just one thing that I noticed about her recipe is that she starts stirring at 2 minutes. I would always start stirring at 1 minute and continue at one minute intervals.
  15. @Darienne at least you can get all those vegetables. Here, of the whole list, I can get arugula. (once in a while, maybe)
  16. I don't really eat breakfast because I can't seem to eat on a schedule. I've always said that working in restaurants and grabbing your food when you could causes you to develop some pretty strange habits. I've always said I eat on demand. I eat when my stomach demands it or when there's something particularly delicious in the house that demands to be eaten. My favorite breakfast food is leftovers. Sometime during the morning when I get hungry I raid the fridge. My very favorite breakfast is cold pizza.
  17. I've been lurking on this thread from the beginning and I found the hatred of green bell Peppers absolutely incredible. Then going down in the proverbial rabbit holes of back threads I found this one. Food neuroses that drive you nuts. Compared to a lot of past members you're not so crazy after all. I did find it interesting that in all 10 pages, nobody mentioned green bell peppers. Myself, I love them. I have a special reason for liking sausage, green peppers and onions. Years ago, my future husband who was just a friend at the time helped me move into a new apartment. We finished about dinner time and all I had in my fridge was some Italian sausage, green peppers and onions so I fixed a stir fry with it. Although for several years, he had eaten in restaurant where I worked, I had never fixed a home cooked meal for him. I couldn't have gotten rid of him for anything after that meal. We started dating and were together for over 30 years. That was always one of his favorite meals. So the rest of you, hate away. I've found this a very amusing topic.
  18. Found this on Google. According to the USDA, a “stalk” means the whole bunch or head and a single piece or stick is called a “rib.” This does not reflect common usage, however, so use caution in interpreting recipes! “Celery stalk,” in American English, is commonly used to mean one piece/rib/stick of celery. Consider the proportion of ingredients when deciding if the author of the recipe meant a rib or the whole bunch it could also be Regional. I never heard it referred to as a rib of celery until after I left home.
  19. This reminds me so much of a German fairy tale in a book that my grandmother had. One little old lady in a small village had nothing left to eat so she put a stone in a big pot of water and invited all the neighbors for stone soup. She asked everyone to bring at least one thing to put in the soup. One neighbor had a carrot, one had a tiny piece of meat and so on. By combining everything they had they finally wound up with a nutritious soup. It was so successful that they continued until spring came and everybody survived through that winter. A beautiful uplifting fairy tale?? My grandmother cried every time she read that story to us. She was only 4 ft 8, the result of growing up on a starvation diet. For all the millions that died in China I'm sure that there are many more millions of people that were physically stunted and mentally traumatized the rest of their lives. There is nothing funny about hunger.
  20. I too wonder about the footprint of producing 'lab chicken'. What chemicals are they using and how are they being disposed of? How much pollution do the 'chicken factories' produce? I know that I was much less inclined to buy recycled products when I found out that the recycling process, much of the time, produced more environmental contamination then making the product from new material.
  21. It's a pretty tough read if you don't have a strong stomach. However, as it has been pointed out, cultures vary. Many of these things, as noted, were meant to be medicinal or aphrodisiacs. Some of the others, also as noted became popular because it was all they had to eat. It's less culturally taboo to eat insects or fermented sharks than it is to eat each other. Hunger is a great motivator. To paraphrase Andrew Zimmern, " If it's there, eat it".
  22. For me, the only way to go. Thank you.
  23. Why is it that as we get older the good news always has to come with bad. I'm hoping that now that you have the diagnosis, it's something that they can fix and you can get back to your normal life. A little bad food would be worth it just to get your life back. I hope you're back on your feet soon with no more pain.
  24. Or the biodegradable garbage bags that start to degrade the minute you put garbage in them.
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