Can fresh ginger be used in place of powdered ginger. I've left it too long and all the stores are out of ginger. Must be lots of people out there making gingerbread cookies. houses. men etc. So, would I chop some ginger-root up , dry it in the oven and grind it with the mortor and pestle? And how much should I use for substitution? Is there such a thing as a nutmegman?