hard to get powdered ginger--what about finely chopped preserved (in sugar) gingerroot? the fat/oil comments are wonderful. i get four grades of butter here--local stuff that has no flavour at all, stuff from the north which seems to have a lot of water, new zealand, and french with a very high butterfat content, which i now use for everything. i now understand why the differences in cooking results. a BIG thank you. coconut oil, produced locally, never solidfies, even in fridge. it has very little flavour. i use it in place of cooking oil and sometimes in salad with raspberry vinegar. rendered porkfat(for frying) is available everywhere and i am excited to try it with some Xmas cookies incidentally, i now have a supermarket that carries KAF. it flies off the shelf. i pay about 10 dollars american equivalent for a bag of KAF bread flour. my 9-year-old grandaughter, who loves cooking, is getting a bag for christmas. aqain, a million thanks for all the info in this blog

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