Marc's Recipes

  • Type
  • Ingredient
  • Course
  • Cuisine
  • Dietary
  • Sign Up
  • Log In
  • Contact
  • Signup
  • Log In
menu icon
go to homepage
  • Type
  • Ingredient
  • Course
  • Cuisine
  • Dietary
  • Sign Up
  • Log In
    • Instagram
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Type
    • Ingredient
    • Course
    • Cuisine
    • Dietary
    • Sign Up
    • Log In
    • Instagram
    • Twitter
    • YouTube
  • ×
    • Hamaguri no Sakamushi, a Japanese dish of sake-steamed clams, is plated here with opened shells and a light broth, finished with aromatic sansho leaves for a clean, herbal contrast.
      Sake Steamed Clams (Hamaguri No Sakamushi)
    • A hearty bowl of Mapo Zucchini glistens with spicy, umami-rich sauce, the tender squash and pork topped with a fragrant sprinkle of Sichuan pepper.
      Mapo Zucchini
    • Spicy kimchi and poached chicken in a salad.
      Poached Chicken & Kimchi Salad
    • Easy, spicy Curried Green Bean Salad.
      Curried Green Bean Salad
    • A side view of Carrot Kinpira, showing off its glossy strands and bold black sesame accents.
      Carrot Kinpira
    • Mentaiko Shiraae on a plate with shiso leaves.
      Mentaiko Shiraae
    • A stack of Chinese Pickled Cucumbers in a ceramic bowl.
      Chinese Pickled Cucumbers
    • A close-up shot of Bacon Broccoli Pasta shows each penne coated in a silky green sauce, with bits of crispy bacon peeking through for a savory punch.
      Bacon Broccoli Pasta
    • A close up of beautifully crisp rösti pancakes stacked in a wooden serving dish, showcasing irresistible golden-brown crispness.
      Crispy Potato Rosti
    • Salted cucumber and celery combined with basil leaves and sushi vinegar.
      Cucumber Basil Salad (Sunomono)
    • Spicy mentaiko and creamy butter adorn these steamed potatoes.
      Mentaiko Butter Potatoes
    • Cole slaw with a no mayo dressing.
      Tangy Coleslaw (No Mayo)
    Home » Marc's Archive

    Make fresh ginger last

    March 29, 2008 by Marc Matsumoto Leave a Comment

    Fresh ginger in vodka

    Fresh ginger is great, but it's something I don't use all the time and it usually goes bad or dries out by the time I want to use it again. Since I almost always use it in cooked food, I've found a good way to preserve it.

    Just peel and cut up the ginger, put it in a sealed container and cover it with vodka. It will keep in the fridge forever. When you cook it the alcohol burns off so you can't tell the difference and you also get some ginger infused vodka out of it that you can use for cooking or for drinking:-)

    This recipe first appeared on norecipes.com but due to its age I've moved it here to my personal recipe archive. Check out the full No Recipes Archives for more older recipe or check out some of my favorite recipes.

    More Marc's Archive

    • Crispy Peppermint Bark
    • Luscious blueberries with a sugar biscuit and ice cream.
      Blueberry Cobbler
    • A bowl of Vegan Broccoli Cheese Soup.
      Vegan Broccoli Cheese Soup
    • Spring Pasta with flowers and asparagus.
      Spring Pasta (Pasta Primavera)

    Comments

    No Comments

    Leave a Reply Cancel reply

    You must be logged in to post a comment.

    I started No Recipes back in 2007 as a place to share original dishes I'd created with friends. It's since evolved into something much bigger than I could have imagined, but as it grew, the focus shifted from inventing dishes to improving classics. In the spirit of how No Recipes began, I'm bringing back my weekly original recipes for all of my supporters and friends!

    • Twitter
    • YouTube
    • Facebook
    • Pinterest

    More about me →

    Marc's Favorites

    • Hamaguri no Sakamushi, a Japanese dish of sake-steamed clams, is plated here with opened shells and a light broth, finished with aromatic sansho leaves for a clean, herbal contrast.
      Sake Steamed Clams (Hamaguri No Sakamushi)

    • Spicy mentaiko and creamy butter adorn these steamed potatoes.
      Mentaiko Butter Potatoes

    • Roasted chicken on a plate.
      Perfect Roast Chicken

    • Tenderloin slices with mushroom wine cream sauce.
      Tenderloin Steak and Creamy Mushroom Sauce

    • Taiwanese style glazed pork chops.
      Five Spice Glazed Pork Chops

    • Easy and delicious, these baked Tebasaki wings are a crispy, satisfying snack or appetizer.
      Tebasaki (Baked Japanese Wings)

    Footer

    ↑ back to top

    About

    • Contact
    • About

    Newsletter

    • Recipe Updates by Email

    Legal

    • Privacy Policy
    • Cookie Policy
    • Terms and Conditions

    All text and photos ©2007-2023 by Marc Matsumoto. All rights reserved.