LP:

Peter and I had discussed several ideas about what to cook with this spice. It's a lot like ginger, but has a fairly distinct aroma and a little bit more bite than normal dried ginger. Then, when trying to decide what to cook for a vegetable with dinner, we realized that the galangal would substitute well for ginger in a fairly simple glazed carrot recipe we both like. So we discarded all the fancy ideas and made a recipe that's basically a seasoned Carrots Vichy. The end result was well received. I like this choice of recipe -- it shows off the spice well, in a relatively isolated fashion.

Recipe, approximate:
2 Carrots, sliced
1/2 cup ginger ale
1/4-1/2 tsp galangal

Combine, simmer over low heat until carrots are tender and most of the liquid has been absorbed or boiled off. Stir occasionally, cooking partly covered or uncovered to reduce liquid.

PH:

The ginger version of this recipe is more-or-less adapted from some glazed carrots Alton Brown made one time.

And one of our ideas is probably still going to happen at some point, whether or not it's for a task. It amuses us too much not to.