Blackberries, small habanero, sriracha, ginger, blackberry black pepper vinegar, black pepper. It was good but the texture was too jammy. Next time strain the seeds, bump up the spice, and make the sauce more sticky.

10oz fresh ramen 3 scallions 1/4 c soy sauce 2 Tbps chili garlic sauce 1 Tbsp sriracha 2 tsp toasted sesame oil Palm of red pepper flakes Pinch of garlic powder Sauté chopped scallions in a little avocado oil. Boil ramen. Add ramen and sauce to the sautéed scallions.

45 oz of perfection

Tofu, red fresno, scallion, cilantro, soy sauce and sesame oil. It made 42. So nice fried! The secret ingredient in the peanut sauce is habanero!!

1/2 Tbsp black peppercorns, 1/2 Tbsp masoor dal, 1 tsp coriander seeds, 2 red chilies that were lightly toasted in a pan then ground into a paste. Added that to a cup of water with a tsp of tamarind. With some ghee, popped 1 tsp mustard seeds and a couple curry leaves. Added that to the broth and cooked a bit longer. The cook book recommended serving alongside some rice due to the fiery nature of the sambar. It was definitely super spicy and a bit too thin of a broth. The black pepper was overwhelming.

Made risotto in advance and put in the refrigerator. 2/3 cup dry Arborio rice made enough risotto for 8 balls. One serving is 3 balls. I formed risotto balls in the palm of my hand and used a 3/4" cube of gouda in the center. The risotto balls were sticky enough to directly roll in the panko. Air fried them at 400 for 10 minutes. They came out perfectly. The gouda cheese was the perfect choice. Served with a red sauce along with some roasted asparagus.

For the first test, I coated both sides of the corn tortilla with peanut oil and nestled it between two taco holders. In a preheated Air Fryer at 390, I put it in and after 2 minutes checked it. And the tortilla was disintegrated. For the next test, just the tortilla with only the oil remaining in the bottom. It puffed up. But it was somewhat crispy. So I tried three ... And they need to be pre-softened in order to prevent them from immediately splitting (which happened with two that were discarded). The Air Fryer had cooled down, but proceeded .., This is after 2 or 3 minutes. Even though the middle one puffed up, it did deflate. Totally useable. And the tacos : Legitimately a far better process than filling a pan full of oil and trying to fry them. Another new discovery: a 1/4 cup of dried black beans boiled for slightly over an hour, was the perfect amount for 3 tacos.

After the spinach was reduced, I sautéed some shallot in a little olive oil along with a little sumac and tiny pinch of allspice. I made a blend of salt, pepper, dried garlic, some oregano, and a dash of cayenne. After laying down a new layer of noodles, I lightly sprinkled it over. It all made a significant improvement.

I put some olive oil on these and popped them in a preheated 360 degree air fryer for 5 minutes. If the skins came apart, they became toasted. Everything became more mushy and the olive oil over powered the weak taste of winter tomatoes. Not good.

Some thinly sliced cabbage, carrot, onion, one long green chili, two scallions, and some cilantro ... toss with some salt and let them sit about 15 minutes to draw out the moisture. I used about a cup of chickpea flour and added a small palm of garam masala, slightly less chili powder, and some additional coriander, added about 1/3 cup of water, and did not add more water because the vegetable mix had released some. I tossed the vegetables and flour mixture by hand, trying to get an even distribution. Sprayed the bottom of a silicone basket. The ones that seemed best, were not the ones in a more cohesive ball, but gently dropped down in bundles. It was 350 for 6 minutes, flip and do another 6 minutes. I think that spraying them with a bit more oil every two minutes helped. The taste was better than what I have had in restaurants.

I made some Rasam powder with a dried chili, coriander seeds, 4 black peppercorns, .5 tsp of fenugreek seeds, about the same amount of cumin seeds, and some dried curry leaves. For the Rasam, I puréed a roma tomato, including the seeds, in a cup of water. In the pot, I added a pinch of turmeric, a pinch of hing, some black pepper, and some Rasam powder. I let that simmer, and added a .25 tsp of tamarind dissolved in some water. When the Rasam began to become soup, I tempered some mustard seeds, a dried chili, and a couple dried curry leaves. I poured this over the Rasam, and topped with cilantro. The tomato had a very underdeveloped taste. Additionally, it could have used much more spice. The tempered mustard seeds was the best part of it.

I tragically dropped my ghee shattering the glass. Luckily I had another container and box of butter