[CH] Ginger oil
J.B Cattley (jbc@mpx.com.au)
Sun, 30 Aug 1998 00:14:57 +1000
While at the Hot and spicy foods expo at the Rocks the other day, I picked
up a bottle of chilli ginger oil made by jones the grocers all in lowercase.
Fantastic, addictive stuff. Only token chile, but the ginger really came
through amazingly. Goes a treat in stirfry. What I want to know is, how can
I make my own? Oil tastes unheated, ginger tastes fresh, so how to get that
much ginger into the oil without any water content?
<sound of thought passing at close range> Anyone ever thought of doing
kaffir lime this way?
Also, picked up some anchos, pasillas and numex, $8 for 6-8. Americans
please stop laughing now, you pay $11.50 here for 5 mouldy ones the rest of
the time... if you can get them.
Find of the show, though, was a jar of pickled habs, lovely little orange
incendiary squishy things. The only thing I found at the whole show hot
enough to limit the rate of consumption... Just wish I'd known about them
before I ordered some from mohotta. Oh well, guess it's cheese and hab
sandwhiches for the next month :-(*)