Tea

Ranty ginger kid makes you hope he doesn’t have access to the gun cupboard…

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ITS SERIOUSLY GETTING OLD! GINGERS
HAVE SOULS SERIOUSLY I HATE SOUTH PARK
ALL THEY DO IS INSULT PEOPLE AND IVE HAD ENOUGH
OF ALL OF IT I WANT SOUTHPARK BOYCOTTED

IF YOU HAVE RED HAIR.. GOOD FOR YOU!
BE PROUD OF WHO YOU ARE! LIKE ME!

Click the link below to view my latest video letting the jerks and haters know exactly what i think about them.

http://www.youtube.com/watch?v=otphq5MuVqA

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gingerS DO HAVE SOULS!! inspired t-shirts are now available at http://coppercab.viralprints.com/

Freedom of speech is the freedom to speak without censorship and/or limitation. The synonymous term freedom of expression is sometimes used to indicate not only freedom of verbal speech but any act of seeking, receiving and imparting information or ideas, regardless of the medium used.
The right to freedom of speech is recognized as a human right under Article 19 of the Universal Declaration of Human Rights and recognized in international human rights law in the International Covenant on Civil and Political Rights (ICCPR). The ICCPR recognizes the right to freedom of speech as “the right to hold opinions without interference. Everyone shall have the right to freedom of expression”. Furthermore freedom of speech is recognized in European, inter-American and African regional human rights law.

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I have looked online but all recipes seem to require ginger to be cut into thin slices. I want to make the ginger like you buy in a supermarket, that is, in pieces about half in square or so.

Then all you have to do is cut the ginger into small squares. It may take longer to crystallize, but thats ok. Here is a recipe for crystallised ginger, the kind you are talking about:

Prep Time: 35 minutes
Cook Time: 5 minutes
Ingredients:
1 cup peeled ginger cut into small squares
3 cups water
1 cup sugar
Additional sugar to coat (optional)
Preparation:
In a covered saucepan, bring the water to a boil. Add the ginger pieces and sugar and cover. Reduce the heat and allow it to simmer for five minutes.

Remove from heat and allow it to sit for 20 minutes.

Although you don’t need the ginger water any more, you can keep it to make ginger ale.

Heat the oven to 200 degrees F. Place the ginger slices in a glass pan. Place the pan in the oven until the slices are almost dry but still chewy. Allow it to cool.

Toss the cooled ginger in sugar to lightly coat it, if desired.

Store the crystallized ginger in an airtight container for up to two months.

I am writing a report on ginger and I need to write about how you use ginger for medical and health purposes. Some medical uses i mentioned in the report are strengthening your heart, reducing nausea and vomiting, fighting against food poisoning, and being useful in treating cancer through chemotherapy. But know I need to say how to use it.

Thank you for your help.

You can take it as a supplement (pill) but I like to drink ginger tea. It can als be added to cooking.

I know that ginger pills work for people. But is ginger safe for dogs?

NO!

Do NOT give any human medication or herbs to dogs without checking with your vet. There are plenty of options to help your dog. Talk to your vet about them.

I just heard that ginger helps with motion sickness, I’m just curious as to how it does so? Do you just cook with it? Do you have to eat it raw? Or do you have to apply it topically somewhere?

You can buy capsules at your local chain drugstore or health food store. Here is the pharmacology of it: "The antiemetic activity of ginger is believed to be due to shogaol, while gingerol has been shown to stimulate gastric secretions and peristalsis. The antiemetic activity of ginger has been documented to be comparable to several antiemetic medications, having local effects in the gastrointestinal tract and/or activity in the central nervous system. Due to a lack of sedative effects, ginger has been claimed to be superior to antihistamines for motion sickness. Ginger may delay coagulation by an effect on platelet-activating factor. Ginger may decrease nausea associated with radiation and chemotherapy."

I have a recipe that calls for grated ginger root….to my suprise I found i had to buy this freaky looking twisty thing in the produce section- and how am i supposed to grate this? Do i have to do anything to it first? How finely should i grate it? Once I’ve used what i need of it, how can i store it? How long will it last? Please understand I am a novice of all things in the kitchen, so any advice would help me more than you could know. Thanks!

You can grate it or chop it or slice it – depends on your tastes and the recipe. It’s really easy to just smash it with the flat side of a knife – that will pretty much mince it if you hit it hard enough. I love using it in soups, marinades, dressings, stir fry’s – all kinds of stuff! To always have some on hand, I peel mine, cut into one inch chunks and then freeze in freezer wrap. That way, I can just take a chunk out as I need it. (it does lose it’s consistancy a bit, so this is better to use in cooked dishes). Otherwise, storing in a cool dry spot usually will keep it a couple weeks. Have fun with it!

I don’t know much about it. I do know the main ingredient is ginger and it’s kind of orange-ish. Any ideas?
I mean orange in color, not as in real orange taste.

Orange Ginger Dressing

1/4 cup rice wine vinegar – unseasoned
2 medium garlic cloves
1 tablespoon diced fresh ginger
1 tablespoon sesame oil
2 teaspoons soy sauce or to taste
2 teaspoons orange juice concentrate
1/2 teaspoon red pepper flakes or to taste
3/4 cup vegetable or peanut oil
Place all ingredients, except the vegetable or peanut oil, in a blender. Blend for a few seconds. While the motor is running, slowly add the oil in a small stream until mixture is emulsified.
Makes about 1 1/2 cups dressing.

Weight watchers:
ginger Orange Dressing
1/4 cup fresh orange juice
4 teaspoon canola oil
1 tablespoon minced scallions
1 teaspoon minced peeled fresh ginger
1/2 teaspoon grated orange zest
1/4 teaspoon minced garlic
Salt and freshly ground black pepper to taste

In a small bowl, whisk orange juice, oil, scallions, ginger, orange zest, garlic, salt and pepper until well blended. (Alternatively, combine ingredients in a small jar, secure the lid and shake.)

Makes about 1/3 cup.

Serving size: 1 tablespoon

Here’s a little clip of ginger Rogers giving her best in a scene which was filmed for the movie Roxie Hart but which was not included in the final version of the film.
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Note that I am now moderating the comments because of some bad apples

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The dressing seems to have shredded ginger in it, and has a light, crisp taste. I’d love to purchase or make a version of this for when we can’t get to the restaurant.

1/4 cup chopped onion
1/4 cup peanut oil
2 tablespoons rice wine vinegar
2 tablespoons water
1 tablespoon chopped fresh gingerroot
1 tablespoon chopped celery
1 tablespoon soy sauce
1 1/2 teaspoons tomato paste
1 1/2 teaspoons sugar
1 teaspoon lemon juice
Dash each salt and pepper

Combine all ingredients in blender container or wok bowl of food processor fitted with steel knife; process until almost smooth. Makes six servings. May be kept refrigerated up to one week.