On 2 Aug 2007 20:20:56 GMT, Blinky the Shark <no.spam@box.invalid>
wrote:

>blake murphy wrote:
>
>> i'll vote that it was o.k. i haven't stored it that way - i usually
>> buy thumb-sized pieces and it goes pretty quickly. the fibers are
>> pretty natural, i think - i'd just cut them away.
>
>I was surprised to see them, that having been a clean cut in the first
>place.
>
>> most references i've seen to the sherry storage method refer to a
>> couple months. one cookbook recommends keeping it in a crock with
>> moist sand, which keeps it alive. break off a hunk, and return the
>> root to the sand.
>
>I don't think I'll be using the crock-o'-sand method, but it's an
>interesting method.

i should have maybe said the book (jim lee's chinese cookbook) was
copyrighted in 1968, before most places had access to the root. still
worth bearing in mind for your post-nuclear holocaust cooking needs.

your pal,
blake