fandomsecrets | [ SECRET POST #2577 ]

⌈ Secret Post #2577 ⌋

Warning: Some secrets are NOT worksafe and may contain SPOILERS.

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[Theresa Lopez-Fitzgerald-Crane, from the soap opera Passions]

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03.

[BBC Sherlock]

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[Nobunaga the Fool]

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[Carrie Fisher as Princess Leia from Star Wars]

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[The Quick and the Dead]

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07.

[Nathan Fillion]

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08.

[Warehouse 13]

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Notes:

Secrets Left to Post: 02 pages, 030 secrets from Secret Submission Post #368.
Secrets Not Posted: [ 0 - broken links ], [ 0 - not!secrets ], [ 0 - not!fandom ], [ 0 - too big ], [ 0 - repeat ].
Current Secret Submissions Post: here.
Suggestions, comments, and concerns should go here.

Flat | Top-Level Comments Only

Aww, that's nice. Luckily, we've mostly always had cats that got along, so nobody has ever been the 'low cat' or anything.

Yeah, i like Canada Dry, because it's not *super* sweet, but most soda in general is too sweet for me, and a small glass is more than enough.

Sure, gimme the recipe - no reason not to give it a try. :)

Good luck with your karaoke night - have fun!

Heh, we don't have an alpha cat simply because three of the cats all think they're the alpha. -_- Then there's Baxter, who is... I guess the omega in the relationship, hahah.

Basically to make the ginger syrup (+ bonus candied ginger) you slice some ginger fairly thin (1/8-3/8 inch is good, or just grate it if you don't want the candied ginger), and get an equivalent amount of white sugar, and twice as much water. (So like 1/4 cup sliced ginger, 1/4 cup sugar, 1/2 cup water.) Put it all in a saucepan over medium heat, stir it good enough to dissolve the sugar, then let it simmer uncovered for 45-60 minutes. Some of the water will boil off, and you'll know you're done when the ginger is sort of translucent and the liquid is like a pale honey-colored thin syrup. Pour it through a strainer to remove the pieces of ginger, store it in a bottle or jar, refrigerate for up to a couple of weeks. Anytime you want some ginger ale, just pour a little of the syrup into a glass, and mix with club soda to your preferred strength. Also tastes awesome with some lemon juice, or added to cranberry soda or peach nectar. :D

If you also want candied ginger, after straining out the ginger, lay it in a single layer on some wax paper or parchment to dry partially - then while it's still slightly sticky, toss it in some granulated sugar, then put it back on the wax paper to finish drying. If it's properly cooked and dried, you can just keep it in a plastic bag at room temperature for... I dunno, probably months. It's dried, after all. ;) Can be dipped in dark chocolate, chopped and added to fruit dishes or cookies... or just eaten straight. Good stuff.

Okay, cool! That's not hard at all, and sounds delicious. How do you tell if the ginger at the store is fresh? I have pretty limited options as far as who i can buy from, unfortunately.

You know, I'm not entirely sure, it just seemed really... obvious to me, when I handled the ginger root. It's firm, not soft or mushy, and sort of has the feel of a really crisp carrot or stalk of cauliflower. The spot where the root was cut will be dry and darkened, but if you buy from a place where you're paying by the pound rather than by the piece, you can snap a piece off or something and see ... well, first of all, if it will snap off instead of bend. The inside should have a fairly juicy white/yellow flesh, possibly with a darker grayish ring (or a blue ring - there's a hawaiian variety like that) near the edge. If it's dry or rubbery, move on. ;)

If you can't break off a piece, then just flex it a little and see that it feels more like it would break than bend... and I've heard also that as it gets older and drier, the skin shrivels. I've never seen this myself, but I wouldn't doubt it. (And regarding the peel, the internet suggested using a spoon to peel ginger rather than a knife, and after being skeptical? Yes. Spoon is plenty, and wastes none of the ginger.)

OKay, cool. That all makes sense, really. Thank you! :)

[ SECRET POST #2577 ]

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