Jerry I think your right too. I actually prefer it this way but suppose the fusion thing means that its easier on the kitchen to produce at prep time? I've never cooked ginger in fluid long enough to know if it behaves like a carrot does and just melts though I suppose it does being a root vegetable?

Thanks.  ;D

Quote from: JerryM on October 10, 2009, 10:56 AM
i'd put money on it being ginger. i think a Jamies tip - i always grate ginger using the coarse side of a cheese grater. i even leave the skin on.
what u often find at the end of grating is a thick mush of strand - i then chuck this part away. the amount of mush does vary.

Hi Cory,
Nope not that. I pulled apart a Saagwalla with the round bottom of a spoon. it folded out a little like paper. What I did have the next night was sweet and sour Chinese soup. The taste from the Ginger was almost exactly the same. Perhaps it was just ginger after all..

Thanks for replying.

Quote from: Cory Ander on October 09, 2009, 04:08 AM
Could it be coriander stalks Mikka?

What type of curry are they?  What do they look and taste like?

;D
I've been cooking Indian stuff for a while now with some good and bad results. I've started to notice something since I study it with a fine tooth-comb. Strands of something that melt in the mouth. I've tried replicating it with Ginger and the result as regards taste to the final dish was astounding but I didn't get anywhere near that melt in mouth texture. In fact I'm not sure it was Ginger at all...

Thoughts...

Looking forward to learning how to cook from you.
Mikka ;D