Quoting from message <eVV7bEMCQp3HFwMG@[EMAIL PROTECTED]
>
posted on 17 Mar 2008 by Rex M F Smith
I would like to add:
> Fresh ginger will last maybe a few days in a cupboard; a large
> piece maybe a week in the 'fridge ... but it can also be put in a
> shallow saucer of water and it will *grow* (if you are lucky) ... and
> might last months then; I see no reason why you couldn't freeze it ...
Put it in damp sand/compost and it will last for ages, even sprout;
otherwise grate it and freeze in icecube trays.
> Dried whole chili will last months in a sealed, dark, container;
> fresh chili a few days in a cupboard and again, about a week in the
> 'fridge (longer if the 'fridge is cooler and the chili isn't deep red;
> red is ripe, many chillies start green ... have a longer life if bought
> green and they *can* ripen in the 'fridge)
They can also dry in the fridge - depending, I think, on temp
settings, bag type and possibly other contents of the fridge - they do
so in mine with a goodly colour and flavour (red in paricular).
> Cinnamon bark looks as though it's a "keeper" but grinding it is
> a real pain ... a strong, hand-crank, grinder could work ... most coffee
> grinders have tiny, fast-spinning, blades and these can break; doing the
> job on a nutmeg grater is *long* and *hard* as is a pestle and mortar
This does depend on your pestle and mortar - it's not a *very*
difficult task with my Tempest cast iron set.
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