Recipes

• 600g sugar
• 230ml water
• 15ml (1 tbsp) lemon juice

1. Medium/high heat, stirring until dissolved

• 90g corn starch
• 10g cream of tartar (or 1tsp lemon juice)
• 575ml cool water

1. Stir briskly. This is a suspension that'll fall out if you leave it.

1. Slowly incorporate starch into syrup, stirring as possible. A third arm would be helpful, but don't sweat it overmuch.
2. Medium heat 30-45min (until honey colored and quite thick). Soft ball or firm ball stage theoretically, but I don't own a candy thermometer.
3. Stir flavor/color (1 tsp vanilla extract, for instance)
4. Pour into greased form
5. Let cool at room temperature 2+ hours
6. Invert onto cornstarch/powdered sugar-dusted surface (aka confectioner's sugar)
7. Cut
8. Dust all sides with starch/sugar

I tried replacing most of the sugar with maple syrup, but it didn't set right. I'm not sure if it was because I didn't get it hot enough, or if the extra compounds in the maple prevented it, but it had an unsettling, moist, custard-y feel.

I made this recipe to use up thanksgiving leftovers. It's good enough to go buy a turkey for. Chicken thighs might do it justice?

Your favorite mix or:

• 6 tablespoons paprika
• 4-6 tablespoons cumin (1/3 cup)
• 4 tablespoons garlic powder (1/4 cup)
• 4 tablespoons oregano (1/4 cup)
• 2 tablespoons onion powder (1/8 cup)
• 1 tablespoon cayenne
• 2 tablespoon salt
• 2 tablespoon pepper

• ham
• turkey carcass
• 1 tbsp taco mix per pound of ham + turkey
• pickle juice
• broth or stock

I'll have to guess on the measures of basically all of it. The turkey was the keystone. I used all of the dark meat and bone, plus some “I tire of carving” white meat. The ham was maybe a third by volume, compared to the turkey? The Instant Pot needs a couple cups of fluid to build pressure and I did half and half.

1. cook at high pressure for 45min
2. either quick or natural release

You can shred with forks or whatever, but be careful about getting all the turkey bone out.

1. Buy masarepa or maseca (not Goya; it's gritty)
2. Follow the dough recipe on the bag, but add some taco seasoning
3. Find YouTube video to show you the plastic bag trick
4. Cook in dry pan until they bubble slightly

If they crack when you roll them, could be dry dough, or they're under-or over-cooked. Yeah, I know. 😅 Don't sweat it. Even messed up, they're a delicious mess.

1. 1 stick unsalted butter
2. 1 tbsp Vegetable Better Than Bouillon
3. Drizzle of lemon juice
4. Dash of white pepper
5. Sprinkle of parsley
6. Sprinkle of sage
7. Shredded smoked gouda

1) Melt butter in saucepan
2) Simmer in all other ingredients except gouda
3) Sprinkle cooked pasta with gouda and drizzle with sauce

1. 500g shell-bearing millet
2. water
3. noodle press

1) Pound in mortar to shell, 20%-30% husk residues
2) Soak flour at room temperature for 12hrs
3) Alternate pounding in mortar and resting an hour for 3hrs
4) Steam 15min
5) Pound again
6) Extrude through noodle press into boiling water