Wow, looks like somehow I didn't actually finish the section from the Asian cookbook.

The Assorted Vegetables in Cashew Gravy (7/10) is basically an Indian curry dish. I probably ought to get a good mortar and pestle so I can grind spices; the coriander seeds are weird to chew on whole.

I couldn't find burdock root for the Burdock and Carrot Kimpira (9/10), so I used celery root. And it was superb. This is a recipe worth making more than once. For the dry red chiles I used chile de arbol from the Hispanic foods section.

Today I'm making Feijoada with yucca cakes, a recipe from the cookbook put out by the Millenium Restaurant in San Francisco, and possibly Sweet potatoes with orange-piloncillo syrup and chile de árbol from Pati's Mexican Table.