The raw Chinese yam felt more like a palette cleanser…

The water chestnut pastries need some research / work, otherwise not worth making. Note that the food-processor and cheesecloth method is necessary here – blenders will not cut it. Don’t overcook the dates to minimize the liquid – the paste should be pretty solid.

The cod is good and easy. Acid is noticeably absent – I added some lemon. I took it too high of internal temperature by accident, but the cod seems pretty forgiving. I used the “masters” brand pre-made sauce, as suggested.

The peanut milk was much thicker than expected, and not overly sweet or starchy. Has some fresh flavors too it. Nice! (In retrospect, I’m guessing that this was not made with actual raw “green” peanuts, as I’ve only been able to special order those in making certain American Southern dishes more recently. I’ll have to try again with green peanuts and compare / also research this beverage.)

Joe’s Ratings: 5.5/4.5/4.5/4 (Cod/peanut/pastries/yam)

Difficulty Ratings: 1.5/4.5/6/0