1:01:49chives are more citrusy right?
1:02:00Hell yeah that filling is now gonna be so green and good
1:02:01they are in the same plant family, very close relatives
1:02:06they definitely taste different
1:02:15they taste pretty different to me
1:02:16Chinese Chives or Nira have a much more Garlicky flavor than Green onions, chat
1:02:28"spicy" like onion is "spicy" so fair
1:02:31felt light on the ginger yeah
1:02:32:cat-orange-whistling::cat-orange-whistling::cat-orange-whistling:
1:02:37we have wild chives that grow everywhere in the South :3
1:02:38And another touch of white pepper?
1:02:40How strong do you want the ginger flavor in the filling?
1:02:40ginger can make it or break it
1:03:12it can easily over power some meals
1:03:21yummy yummy in my tummy :face_savoring_food::face_savoring_food::face_savoring_food:
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1:03:24gonna be chewing on chunks of ginger otherwise
1:03:28you can take a bit of the filling, microwave it, then taste it for ingredient balance and seasoning
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1:03:33Try grating frozen ginger instead.
1:03:34freeze it and then grate it is the easiest method
1:03:36i always use ginger powder lmao
1:03:38I love ginger, but I'm always nervous about using it
1:03:41i just trained myself to be okay with biting into chunks of ginger
1:03:51@QWMonkeyy you can use a ceramic grater for ginger to make a fine paste
1:03:55better than a whole peppercorn...
1:03:55:cat-orange-whistling::cat-orange-whistling::cat-orange-whistling:
1:03:57have you ever had candied ginger?
1:03:58it's fine as long as it's sliced thin