I love ginger. I find it really versatile. I use fresh ginger whenever I can. I like it much better than the the dried stuff in the jar. I find that it gives a unique and delicious flavor to all kinds of dishes. Olive oil is also a favorite of mine. Not only do I cook with it but I make dipping sauces out of it. The dipping sauces are easy. I'll take a big clove of garlic (and-or some rosemary or oregano etc.), slit it and dump it into a container. I'll fill the container with olive oil and let it sit for a few hours then pour it into plates with some fresh parmesan and dunk bread in it. Good stuff. I don't keep any of it for the next day. I have not yet figured out how to make it and keep it without the olive oil getting rancid.
Michael
Pho Ga RecipePho Ga (Hanoi Chicken and Rice Noodle Soup) INGREDIENTS: 8 oz rice Vermicelli 8 cups chicken stock 8 oz chicken breast, thinly sliced against the grain Basil, several leaves Mint, several leaves 1...
-- ...Bacteria: The rear entrance to a cafeteria.
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mustard recipe Robust GermanAh! That sounds like a double bock I used to like! Yummy indeed! I'd be more specific but I can't spell German even close to correctly...
