Self

2 teaspoons (6g) Japanese matcha green tea (see note above)

15 ounces (2 1/2 cups; 425g) "used" lemon rinds, from 6 medium lemons or 12 Meyer lemons (see note above)

1 (2 1/2-pound; 1kg) whole octopus, rinsed well (including inside head cavity)

1 ounce egg white (2 tablespoons; 28g) from 1 large egg

12 ounces powdered sugar (3 cups; 340g), divided

2 heads of garlic, cloves peeled and root ends trimmed (see note)

Extra-virgin olive oil, as needed (see note)

12 1/2 ounces white or toasted sugar (about 1 3/4 cups; 355g)

1 1/2 ounces unsulfured molasses, not blackstrap (about 2 tablespoons; 40g)

2 1/2 ounces palm sugar, coarsely chopped

9 ounces brown ale, like Bell's Best Brown

4 cups/960 ml red, white, or fortified wine

8 ounces Flanders red ale, like Rodenbach

4 ounces stout, like St. Ambrose Oatmeal Stout

1 cup (200g) long-grain rice, such as jasmine or Carolina rice (see note)

1 cup (240ml) water, plus more for rinsing rice

1 cup (185g) Thai jasmine rice (see note)

2 1/2 cups (8.8 ounces; 250g) lafun flour (see note)

4 cups (960ml) boiling water, divided, plus more as needed

1 medium head cabbage, cut into 6 to 8 wedges

Kosher salt and freshly ground black pepper

1 1/2 pounds ripe plum tomatoes (about 8 large tomatoes)

3 pounds ripe plum tomatoes (about 15 large plum tomatoes), diced