It’s the Little Things.
Fresh ginger is a cheap luxury IMO. I never used to buy it because I didn't cook with ginger often enough to use up those foot-sized knobbly roots at the store. Then I found out that it is perfectly OK to snap off what you need, take that to the counter, and leave the rest in the display case! You aren't spoiling anything for the next customer. I always used dried ginger in my Oriental recipes, but now I throw in minced fresh instead and it tastes like a million bucks. The amount I buy for one week costs me less than a candy bar. Hope this helps somebody.