On the other hand, I was just talking with Diane today about ginger - we went to a mutual first for either of us, a vietnamese fast food shop. Mediocre would be the best I could grasp at, saying it to be nice. Vietnamese food by a cook we (ex and I) got to know as a friend has never been surpassed anywhere else I've been, but that gave me a standard to go by. (Haven't been to that famous place in San Francisco, Slanted Door. I figure they know what they are doing.) Anyway, Dys and Diane and I went to a few vietnamese restaurants here, and while I generally liked them as places, everything I ever ordered in any of them besides the coffee seemed to not only have ginger in it, but too much ginger. So I can get ginger repulsion. I try not to think about it.
I still put ginger in some of my molasses cookies, but not at all often.
I still like my ex's concoction of lox and basil and ginger and lime (in butter) on farfalle.