The powder adds some of the flavor without much of the
bite that connoisseurs appreciate.

I guess... I used to cook with it, but haven't used it all that
recently...

Fresh has always been better for other than baked goods, f\
and even then probably.

Another possibility is Canton liqueur, but that's a little
expensive for the purpose (for any purpose, actually).

Is that a ginger liqueur...? I don't think I'd heard of it before...

It's mostly ginger; been a while since I've seen it.

I'll look out for it and see if I come across it... sounds
interesting... :)

I get the feeling it's one of those trendy overpriced
things. It's possible I encountered it in my Asian
travels, but if so, it probably wasn't worth reporting
and certainly not worth remembering.

We considered that... we generally go there for dimsum instead, so
haven't actually followed through...

It remains a possibility. There are a lot of things
you can do in restaurants to customize your meal,
especially if you're regular and recognized there.

That is true... and I do tend to do more of that at Fu's... ;)

At the other places something should be manageable.

We were just at Coco Garden today for lunch for Richard's birthday...
another couple went with us, and we each got a lunch special, they got
sambal beef and mango chicken, and we had the ginger scallion fish and malaysian eggplant... The ginger was, as usual, prolific and tasty...
thin slices but nice and large and gingery, and easily chewed...
obviously not meant to be pushed aside but to be savored along with the scallions and the fish... :)

Maybe. Thinner slices impart more flavor per weight
(julienne do even better).

When I do something stupid like that, my body
tends to overheat, sometimes for quite a while,
the result being that sleep may be compromised,
and if there's anything I like better than food,
it's sleeping.

So I guess there's an in-built regulator there... :) Just have to
remember the consequences sufficiently in time to scale back... ;)

Well, remember the Mark Twain observation: the
difference between a person and a cat - if either
one sits on a hot stove, it's a mistake that
neither will repeat ... but a cat will never sit
on a cold stove, either.

... Two people can't stir what's in a saucepan at the same time.

Could be done, just as a stunt of course.

Somewhat like a piano duo that keeps changing parts in the
performance....? ;) And/or getting up and running around the piano
before returning to the playing...? (G)

Something like that, only easier. Consider the
egg beater.

MMMMM----- Recipe via Meal-Master (tm) v7.07

Title: Marshmallow Sauce
Categories: Desserts
Servings: 4

8 oz Marshmallows
2 tb Water
3/4 c Sugar
1/4 c Milk
1 tb Light corn syrup
1 ts Vanilla extract

In top of double boiler, melt marshmallows with water. Leave in double
boiler and set aside.

In a heavy saucepan, combine sugar, milk, and corn syrup. Bring to a
boil,
reduce heat, and simmer 5 minutes. Pour this liquid over marshmallows
and,
with a hand-held mixer, whisk, or egg beater, beat until smooth. Sauce
will
thicken as it cooks. Remove from heat. Add vanilla. Serve at room
temperature. Makes enough for 4 to 6 sundaes.

From: "Square Meals Cookbook", Courtesy Debbie Carlson - Cooking Echo

MMMMM
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