For context she's currently getting dragged on twitter for being weirdly racist about asian food 
this post was submitted on 06 Feb 2026
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I finally grew in to keeping green onions on hand, and by the firm yet gentle coaxing of a friend have gotten comfortable tripling the amount of garlic I put in anything, I need to get in the habit of using fresh ginger so I can harness this power you speak of.
Try to get some of the smaller younger "hands" of ginger if you can find them. They're younger, less fibrous, and have a less intense flavor. You can just throw it in the freezer and grate it frozen straight into the pan. A microplane grater is best if you have one, but the box grater will do. Even a mandolin works.
I'll use this tip, keeping it around and not using it is a thing that discourages me but knowing that it'll last in the freezer and can be used directly is EZ-PZ.
The friend probably wanted you to add 10x the garlic but settled for tripling
Probably. They're quite long-suffering in efforts to civilize me. It's only been a couple years since I got away from using strict recipes for everything I cook. Baby steps.