blake murphy wrote:
> 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.

Ever stop to wonder how sharks cook underwater?

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