MMMMM----- Recipe via Meal-Master (tm) v8.02
  Categories: Thai, Condiments
       Yield: 1 servings
   Though common throughout southeast Asia, lemongrass is
   featured most prominently in the cuisine of Thailand,
   where it may be found growing in practically every
   house. It contains citral, the same substance found in
   the zest of a lemon, and 1 T of chopped fresh
   lemongrass has about the same “sour power” as an equal
   amount of minced lemon peel. Fresh lemongrass is
   increasingly available at Asian markets throughout the
   United States. It is easy to grow your own, either in
   the garden or as a houseplant. Stand a stalk in water
   until it starts sending out roots, pot it and place
   the plant in a sunny spot.    The entire stalk is
   useful. Aside from the instructions of specific
   recipes, cut a 6 section off the root end, remove the
   outer few layers from this lower part, chop the inner
   fiber and saute to make a crisp topping for chicken or
   to put into salads and sauces. The tougher outer
   layers can be chopped and added to marinades for
   chicken or pork, or mashed and brewed for tea. The top
   of the stalk can be bundled and added to stock or used
   as a flavoring for hot and sour soup. Condensed from
   Bon Appetit, June,1992. Mail order sources given are
   Tommy Tang and Dean & DeLuca. For information on Thai
   cooking kits and fresh lemongrass, call A Univesal
   Foods Odyssey, 800-238-AUFO. Condensation and MM
   format by Mike Kean.