Quite common, but the grating technique offers many less-common possibilities. Cheese, potato, carrot, garlic, ginger, and nutmeg all spring to mind when I think of grating. Cheese for a pizza or sandwich or gratin, potato for a hash brown or potato pancake, carrot for a salad, garlic for anything and everything, ginger for a stir fry or soup, nutmeg for gratin or apple crisp. Grating is a fast way to process foods and fast is thrifty. Try grating something that you would not normally grate and then choose one of the many methods of cooking to finish it off. Grate yam and sauté it…
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