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Dec. 22nd, 2011 08:07 pmWhat an embarrassment of riches!
Some of my students (a family) were up in Toronto, and asked if there was anything they could bring me from the Toronto Chinatown, as they know I'm sometimes frustrated with what's available in Cleveland.
Anyhow, after some thought I asked if they might be able to pick me up some galangal.
...and the long and the short of it is that I have, oh, probably almost half a kilo of galangal, which is way more than I can use in a timely manner.
So, first, anyone local want any? It's great stuff, and keeps well. It's one of those distinctive tastes in Thai food, if you're not familiar with it. Gods but I love it... And I really would like to see it all be used well.
Second, any thoughts on wrapping it to keep for an extended period of time? I've taken it out of its plastic to let the surface dry, and then I'm thinking putting it first in paper and then in plastic - which should keep it from getting slimey while maintaining good humidity. (It works great for mushrooms...)
Any better ideas?
(I'm having chickpeas - I'm out of homemade tofu - with eggplants, zucchini, broccoli, oyster mushrooms, shallots, galangal, fresh lemongrass and rau ram. All but the last three are from the farmer's market, and the last two are plants I keep indoors. Heh. And I'm sitting half and hour late in celebration of realizing what awesome food I can make for dinner.)
Some of my students (a family) were up in Toronto, and asked if there was anything they could bring me from the Toronto Chinatown, as they know I'm sometimes frustrated with what's available in Cleveland.
Anyhow, after some thought I asked if they might be able to pick me up some galangal.
...and the long and the short of it is that I have, oh, probably almost half a kilo of galangal, which is way more than I can use in a timely manner.
So, first, anyone local want any? It's great stuff, and keeps well. It's one of those distinctive tastes in Thai food, if you're not familiar with it. Gods but I love it... And I really would like to see it all be used well.
Second, any thoughts on wrapping it to keep for an extended period of time? I've taken it out of its plastic to let the surface dry, and then I'm thinking putting it first in paper and then in plastic - which should keep it from getting slimey while maintaining good humidity. (It works great for mushrooms...)
Any better ideas?
(I'm having chickpeas - I'm out of homemade tofu - with eggplants, zucchini, broccoli, oyster mushrooms, shallots, galangal, fresh lemongrass and rau ram. All but the last three are from the farmer's market, and the last two are plants I keep indoors. Heh. And I'm sitting half and hour late in celebration of realizing what awesome food I can make for dinner.)
