Specifically for tactile techniques, I’d say wok movement and flipping. High heat and constant movement are key to good wok fried foods, and flipping in the wok is almost the only way to ensure multiple sides of ingredients will make contact with the pan. Wide spatulas generally only move things around.
Nope. See my other comment.
It’s mostly sugars.
One thing that will definitely not work for most people here is the emulsification. It can’t be done reliably in a regular blender with a regular blending vessel.
Emulsification needs a space constraint by volume to ensure the cycling of ingredients to quickly bind and stabilize. A wide mouth jar and immersion blender will be a much better choice for this volume. You also need to make sure that when you start blending anything for emulsion, the solids need to be settled to the bottom of the vessel before blending, so slowly adding oil is somewhat unreliable as well. Add your solids, slowly pour your liquids in order on top (oil before water for example), THEN blend as fast as possible.
The order when this happens is: proteins > heavy liquids and solids mix > medium liquids bind > light liquids bind as far as ingredients go. As long as you have a setup where this is ensured, it’s almost guaranteed to work every time.
Adding anything individually will not reliably work, and will make a “loose” emulsification as you mentioned.
Lot’s of Thai and Korean dishes for flavorful yet spicy dishes. They are not super easy to make though.
I’d maybe go for a good Tom Yum soup. The aromatics in this are Makrut Lime leaves (can sub in lime peels if you can’t find leaves), Lemongrass, Thai curry paste, and whatever spicy peppers type you want to use for heat. Put it whatever veggies you want, and let it go. AMAZING flavor. Perfect in colder weather.
Tom Kha is a coconut and chicken broth based soup with similar flavors as Tom Yum, but with coconut added in. It mutes the acidity and spice a tad, then adds in that nice sweet coconut dimension. Also delicious.
Maybe try one of these two soups, then some Korean Ban Chan dishes on the side. Side of cabbage or radish Kimchi, naturally.
You can try making a fresh fruit compote to mix in, that would kind of do it.
Do you have a similar aversion to Cottage Cheese? What about going in the direction of fermented vegetables like Kim Chi or Sauerkraut?
That there is a spider.
Practically impossible to say. You never know how old potatoes you get from the store might be. Maybe a few days, maybe a few weeks. I’ve had freshly harvested and cleaned potatoes go months before showing new root growth on the outside, but I’ve had a new bag of potatoes have one or two turn moldy in a few days.