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To: Gauguin who wrote (47480)	2/24/2000 10:31:00 PM
From: Ilaine	Read Replies (2) \| Respond to of 71178

Odd coincidence. I was just looking at a photo of fresh turmeric in a Thai cookbook, it looked like ginger, but the flesh was much oranger. It surprised me, only because I had no idea what it looked like. My thought would be to mince it and use it like turmeric. I had tom yum for supper. Isn't that a great name? Thai soup, with all kinds of great stuff, like galanga (Thai ginger) and Kaffir lime, and coconut milk, and garlic, and lots of pepper (bird shit pepper, they call it, really), and cilantro. Next time I will make it with shrimp, that's tom yum goong. Like goon, only with the g on the end. I would love to have some fresh turmeric.

To: Gauguin who wrote (47480)	2/24/2000 10:41:00 PM
From: Crocodile	Respond to of 71178

Well... as a coincidence... I TOO was looking at a cookbook just a few minutes ago and actually read a little passage about fresh turmeric... and saw photos of it..and you're right... it DOES look like a grub. Do-Do-Do-Doooooo....Do-Do-Do-Doooooo (Twilight Zone theme music)... Isn't this weird... it's like our brains are all tuning into the same Herb & Spice Channel tonight... Hmmmmph!! Anyhow, let's see... One thing it DID mention was to wear gloves while you work with it because it will stain your hands if you don't....and I can certainly believe that. It said that you peel it first before slicing or grating it to use in a recipe. It seems that it is used a bit like the way that you would use garlic and ginger... grating it and making a paste which is stir-fried before adding other ingredients to stir-fry or simmer... Does that help at all?