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 [Times photos: Patty Yablonski] Fresh ginger |
Its name stems from the Sanskrit sringavera, meaning "horn-root," which describes its resemblance to the horns of an animal.
Ginger can be bought in several forms: fresh, dried in slices, ground, pickled in sweet rice vinegar (an accompaniment to sushi), preserved in sugar syrup, and crystallized or candied and sugar-coated.
When buying fresh, look for a "hand" that is unblemished, firm and heavy. This signifies freshness. To cook with fresh ginger, take off skin with a potato peeler and slice thin, across the fibers.
 Crystallized ginger |
 Ground ginger |
 Pickled ginger |
Therapeutic uses include treatments for nausea and motion sickness.
-- Ginger by Lou Siebert Pappas (Chronicle Books, 1996)
AMUSEMENT EATING
Part of any theme park experience is scarfing down all the glorious fast food between roller coasters. These days most large amusement parks, such as Tampa's Busch Gardens, offer much more than the standard hot dog and fries.
According to Busch Gardens, the top three hot food items at the park are:
1. Barbecue chicken and ribs at the Smokehouse;
2. Pizza at several places throughout the park;
3. Fajitas at the Zagora cafe.
The most popular drink is Pepsi, followed by Busch Gardens' homemade lemonade. (Note: Only Pepsi products are sold in the park.)
- PAMELA DAVIS
COOKING CLASS
Reheat pizza by applying heat from the bottom up. This way, the crust is re-crisped. Place leftover pieces of pizza in a large, ungreased skillet over medium-high heat. Do not cover; do not flip the pizza. When warmed through, lift out with a spatula; the toppings will be warm enough.
Never reheat thin-crust pizza, wrapped in foil, in the oven because the crust will become limp and soggy.
Microwaving can make the crust tough.
GOOD MANNERS
If you've ever been torn between the tabletop and the floor, here's what you should really do with the trash from condiment containers. Sweetener wrappers can be tucked under your saucer or next to your plate, lying flat. Leave butter wrappers or jelly containers on your butter plate.
THIS WEB SITE COOKS
This new Web site, founded by New York Times food columnist Molly O'Neill, is a little slice of heaven for foodies. Its home page overflows with links for recipes, advice, articles, even kitchen astrology (Hey Aries! "Get out your wok and experiment with a favorite sweet and sour pork recipe.") A calendar of events tells visitors about food celebrations. (September is for honey).
Trivia time: The answer that might make you a million is O'Neill is the sister of New York Yankee outfielder Paul O'Neill.
A NEW BREW
Is this beer for you? Anheuser-Busch, which added tequila flavoring to beer to produce Tequiza, then created Doc Otis, a combo of beer and lemonade, is conducting consumer tests of a beer with whiskey flavor and another beer with a hint of rum.
HOT STUFF
Taco Bell goes through 5.2-billion packets of hot sauce a year. About 2.6-billion of those are "Mild," 1.8-billion are medium spicy "Hot," and 800-million are five-alarm, gimme-some-water "Fire." Canadian researchers found that spicy foods sped up the body's metabolism about 30 percent. Which means hot food might help you burn off flab.
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Compiled by JANET K. KEELER from staff and wire reports. Food comments or questions? Mail them to the Taste section, Newsfeatures, St. Petersburg Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail floridian@sptimes.com.
490 First Avenue South • St. Petersburg, FL 33701 • 727-893-8111
From the Times Taste section
From the features wire
