tasteless ginger
I am doing everything the way the recipes tell me -- mincing it, grating it, whtever. I will try freezing it, and thanks for the suggestion.
When I use fresh ginger the recipes always come out bland, even though I use as much as the recipe asks for. It seems that the giner one buys in the grocery store is just not very gingery. Can anybody tell me either where to get more pungent ginger or what I'm doing wrong?