Always make one serving at a time, cleaning out wok between servings

Really it's a ratio. Add some kind of flavoring - vanilla with the gelatin step, or steep an herb in the cream when heating...

Meatloaf in the French manner. Informed by the following recipes:

• http://splendidtable.publicradio.org/recipes/app_pate.html
• http://forums.overclockers.com.au/showthread.php?t=711968

I used ground pork and veal, some turkey sausage, duck breasts, and duck fat for the ground meat base when I did this (basically everything in the freezer plus duck!)

You can line the loaf pan with bacon instead of plastic wrap if you like (I oversalted my first attempt and skipped the bacon)

Sushi rice

The dressing for sushi rice, or for making pickled ginger