Good Eats — The Ginger Episode

22 Nov

I’ll assume that most people know about the food show Good Eats.  But if you don’t, it’s a 30 minute show on the Food Network in which the colorful host, Alton Brown, explores a particular food ingredient, looks into its history and biology, and offers a few recipes that feature the ingredient.  I always come away learning a lot with every episode I watch.

So I was thrilled to find the episode “Ginger: Rize of the Rhizome” on YouTube. You’ll learn all sorts of things, such as the difference between young and old ginger, ginger’s anti-motion-sickness properties, as well as recipes for candied ginger and ginger beer, and much more.  This is required viewing for any true ginger fan.

This is Episode 11 of Season 12 and originally aired in January 2009.

Good Eats episodes are also available on DVD. Click here for a link to a DVD on Amazon.

Ginger Eggnog. Yeah, I went there.

16 Nov

Ginger is my muse.

Eggnog is my crack.

And when they come together, magic happens.

I did not take this photo.

Step 1: Get yourself some eggnog from the grocery store. I pay the extra buck for Horizon Organic eggnog. It does me well.

Step 2: Grate some fresh ginger and combine with eggnog. For every 8 ounces (1 cup) of eggnog, add about 2 teaspoons of the grated ginger. Or maybe even 3.

Step 3: Pour the whole mixture in a blender and blend it.

Step 4: Serve and enjoy.

The Ginger Gummi Bear Faceoff

9 Nov

A Buderim Ginger Bear and a Bissinger Lemon Ginger Yuzu gummy panda hanging out, being delicious

As if Gummi bears couldn’t get any better, now there’s ginger Gummi bears!  I’m going to spotlight the 2 brands that I’m currently aware of.

The first are Buderim Ginger Bears.  Buderim Ginger is a company out of Australia specializing in ginger products.  Expect me to spotlight them in a blog post later on.  These bears aren’t quite like the classic Gummi bears.  They’re a bit bigger and don’t have that smooth soft texture.  Instead they are a bit rougher and have some sort of powder on them, maybe some sort of ginger dust.

When I saw the bag proudly proclaiming a ginger “bite”, I was excited.  And indeed,  strong ginger essence hits your palate as you pop one in your mouth.  They taste nice and gingery, but I was a bit let down because I was expecting a spicier kick. I was hoping for more gingery mouth tingle from these little guys, and they didn’t quite deliver.  However I would still recommened them based on the nice ginger flavor.

Next we have Ginger Lemon Yuzu gummi pandas, coming from upscale candy/chocolate maker Bissinger, based out of St Louis, MO.  I say upscale because a 3.5oz bag of these costs about 5 dollars, which makes these about 3x more expensive than the Buderim bears.
These bears look and feel more like the classic Gummi Bears that most people are familiar with.  I popped one in my mouth and WOW! I felt a little ginger kick right away. Since ginger is not the exclusive ingredient in these bears, I was afraid its flavors would be diluted.  However this is not the case.  The lemon combines nicely with the ginger and gives some great flavor.  Once again, I never felt any real gingery heat from these, but the ginger was very present.

It’s probably a good thing these are so expensive, because it is very easy to eat lots of them.  They are sweet and tart and gingery and delicious and I highly recommend them.

I was able to find the Buderim Ginger bears at World Market.  If you don’t have this store near you, check their website.

If you live in St Louis, MO, you can find the Bissinger Lemon Ginger Yuzu gummi pandas at Whole Foods.  Otherwise you’ll probably have to order them here.

The Ginger Beer Float

7 Nov

This is my very first blog post and I’m going big.  This ginger beer float is one of my favorite things on earth.  I swear I heard angels sing the first time I tasted it.  I actually found the recipe on a side of a container of ginger beer from The Ginger People.  That recipe is up on their website and you can reach it by clicking this.  My rendition is essentially the same thing with a few minor changes.

Ingredients you will need (4 servings):

  • About 8 scoops of vanilla ice cream.
  • 3/4 tsp ground cardamom
  • 1/2 tsp ground cinnamon
  • A couple bottles of ginger beer (I use Reeds Extra, highly recommended)
  • (optional) 1/8-1/4 cup chopped crystallized ginger
  • (optional) A splash of ginger liqueur or Ginger People ginger juice

Scoop the ice cream into a bowl and let it sit out for 15 minutes. Sprinkle the cinnamon and cardamom on the ice cream evenly. Add the crystallized ginger and ginger juice/liqueur if you are using them.  Both are recommended. .

Some crystallized ginger is easy to chop with a knife. Other kinds are better torn apart by hand.

Now stir it up real good and get everything mixed together. I like to do his using a metallic whisk. The ice cream will be very soft when you’re done and you will have to put it back in the freezer for at least 90 minutes.

Before Stirring
After stirring








When you’re ready to serve, just scoop some ice cream in a small glass.  I like to use a wine glass to class it up a bit. Slowly pour the ginger beer over the ice cream (you don’t need that much, I only use about 1/4th of a bottle). A nice froth will form immediately. Before you dig in, dip your spoon in and just taste a little of the foam.

The froth is where the magic is.

Stir it up, dig in and enjoy some of the most delicious flavors ever to dance across your palate.  Yes, it’s that good.  Hats off to The Ginger People for this amazing recipe!