Topic: "A refined methodology for the stepwise refinement of BIR technique"

[Peripatetic Phil]

Way back in the 60's/70s where fresh Garlic and fresh Ginger easy to get hold of?
For myself, I can't really say that I seen much of it about, (that doesn't mean to say it wasn't) as I lived out in the sticks ;D

Garlic has been around "forever", as far as I know, and from personal experience I can vouch for its easy obtainability in the 60s and 70s; ginger in the 60s I cannot vouch for from personal experience, but I can by the 70s, and Spry & Hume, in their 1956 "Constance Spry Cookery Book" say (on page 46) "Ginger : this is obtained ground or in root form.  Root ginger is used whole ... in some curried dishes it may be grated and pounded; a root is sometimes known as a 'race' of ginger."

** Phil.

[Les]

Cheers Phil
HS