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Real nice job here Ian, I will try this recipe right away. Did you try it with other members of the Zingiberaceae? Anytime I cut Alpinia and Etlingera and get this strong smell I wonder how to use it culinary. We also have some special ginger here called 'mango ginger' which green mango flavour, I will have to send you some!
Hey JJ. I did wonder about that but my ornamental gingers are so preciously few, I wouldn't dare. I don't see why you couldn't experiment with anything from galangal to cardamon though, if you have enough available. If you come up with anything, pls let me know. After all, you are french & a born gourmet right?
Yesss, I will start going through my garden with my spade and dig out a few rhizomes, then we will have some very exotic beers! Of course I will have to wear my chef's hat!
Of course. I bet you cook really well JJ. As far as I understand it, any scented ginger should give you a ginger beer flavour of some sort. As a kid I was told the microbes were in the ginger root but that seems to be not really true. The two main factors seem to be the type of ginger & the type of yeast or SCOBY. Now I need to learn more about yeast because it is pretty important & apparently ppl collect, breed & store it.
