I used 2"x1" chopped too. Or you could go metric...5.08x2.54 its the way forward apparently

Hi

My ginger weighed 40g at 2"x1" and there was no overpowering taste of ginger in the base.

Barry

Hi

Apart from the slight confusion over weight going on, it seems that everyone is agreeing that:

For 1 x full portion of base:

Use 2 times 1 inch cubes of fresh ginger?

Cheers

Hi SP,

Phil used 2"x1"x1" and it weighed in at 3.125 ounces or about 87 grams.

I don't think this is right. Look at some other base recipes on this site. CAs base only has 15 grams!

It might be ok but sounds too much to me. I use about 25 grams myself.

Regards,

Paul

Quote from: bamble1976 on February 02, 2011, 07:47 PM
Hi

My ginger weighed 40g at 2"x1" and there was no overpowering taste of ginger in the base.

Barry

Hi Barry,

Are you a fan of this base too?

Paul

Quote from: PaulP on February 02, 2011, 08:01 PM
Phil used 2"x1"x1" and it weighed in at 3.125 ounces or about 87 grams.

But I did admit I didn't measure it.   And looking at the piece that remains, and measuring it with an engineer's rule, I can see that 2" x 1" x 1" is rather less than I used.  So any faults with the base are likely to be down to my rather casual measuring of ginger (it is a lot easier to specific ginger by weight, IMHO).

** Phil.

Ok - I've just accurately cut up some ginger to form 2"x1"x1".

It weights exactly 31 grams or just over an ounce.
That should be fine in this recipe although I would probably use a little less.

Sorry for the confusion but alarm bells started ringing when I saw Phil had cut a piece this size and it weighed nearly 3 times as much.

Paul

Apropos of nothing at all, I have to report that this base has an unusual kick to it.  "Unusual kick", that is, in terms of its behaviour in a goblet blender.  I tried a stick blender, but that was clearly not going to be up to macerating the seeds, so then I put some in my trusty Kenwood Major goblet blender, to the level to which I normally fill it when blending KD1.  It went everywhere.   I reduced the level by one-third; it still went crazy.  So I ended up backing it off to 1/3 KD1 volume, at which point there was still an almighty initial kick, but if you can contain that, then it settles down.  This is, I suspect, due to the high oil content, oil having far greater viscosity (and hence inertia) that water and onion ...

** Phil.

Hi PaulP

Yes, a big fan.  Had not tried it up until this week as thought the ingredients and spice mix looked too simple for it to be worthwhile!  I made the madras on tuesday and was blown away with how simple and tasty it was.  It had a real depth of flavour to it which surprised me.

I did not think the oil content was over the top, in fact it seems to give off less oil than using the normal oil, frying spices etc technique which is usually used!

I cant wait to compare it to my usual bases and also to try it with sced's spiced oil!!!

Regards

Barry

BTW welcome to the forum Barry. I have tried this base with sced's spiced oil but I've used it all up now and I need to do more comparisons. I found I had to use less mix powder when cooking with the Taz base/spiced oil combination. The jury is still out for me on that combination.

If you do try it let us know what you think.

Cheers,

Paul