Ginger beer goes great with a bunch of foods, cutting through fatty food and complementing spicy Thai food. In summer, it's refreshing; in winter, the ginger is warming. Plus it usually comes in a cool glass bottle instead of a can. We tried seven kinds of ginger beer, and a few burps later, found the best.
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Barbara Fisher of Tiger & Strawberries has an excellent post this week on fresh garlic, ginger and scallions, the three pillars of Chinese cooking: "It is a rare savory Chinese dish which does not contain at least two and very often three of these pillars of flavor in some form or another. When stir frying, these three intrepid aromatics are usually the very first ingredients to hit the hot wok where they bathe in the sizzling oil, flavoring it intensely, so that the ingredients which follow their lead are kissed by the scent and savor of ginger, garlic and scallion." She does a great job of explaining both why these ingredients are so important and how to cook with...
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