Cooking black beans with Bengali spices. The scent of tempering panch phoron is delightful. #AmCooking

Making soy/pecan milk as an experiment. #AmCooking

Cooking costillas de puerco in Ancho Chile sauce, but I do not have the right chiles. These are gonna be with “whatever chiles are in the pantry” sauce. #AmCooking

Made keema with carne picada para tacos, which translates to minced meat for tacos. It is precut meat from the local Mexican butcher, with a much better texture than ground beef. Not pre-seasoned. Will definitely do this again. #AmCooking

Ended up with an extra 2lb of "use tonight" ground beef from Dashmart I guess b/c they wanted to be rid of it so trying these stuffed peppers I've heard about round these parts. Had extra stuffing guess it can be pasta topping later? #AmCooking

Making soy milk, batch 2. Still just making it simply, as soybeans & water. Thank you @[email protected] for having me investigate this. #AmCooking

Made chili oil with Chile Nuevo Mexico & Chile Negro. The color is gorgeously dark. But the spice level is … not much. Time to make batch 2 with something spicier. #AmCooking

Homemade guacamole with homemade chili oil (la yu). The chili oil was made with chipotle peppers, so this is more on the Mexican side of fusion cooking. #AmCooking

Made (pseudo) hummus with Peruvian beans instead of chickpeas. Technically, this is not hummus because hummus = chickpeas in Arabic. Yeah, whatever. It’s mashed & blended frijoles peruanos with tahini, garlic & oil. Had not considered but there is a LOT of it. #AmCooking