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Yummy mango & sticky rice!!
 


Check out my blog for tasty pictures and details on the recipe!: https://lyndygates.com/
 


Ingredients:
 


1 cup of sweet rice soaked in water overnight
 


1 mango
 


1 cup of coconut milk
 


3 tbsp of sugar
 


A big pinch of salt
 


Sticky rice steamer basket & pot (linked down below)


Directions:
 


    ⁃    Soak your sweet rice in water overnight!
 


    ⁃    The next day, drain your rice and place in steamer basket
 


    ⁃    Fill a pot with water a little less than half way and place over the stove to bring to a boil
 


    ⁃    Once the water is completely boiled, place the steamer basket with the rice in it over the pot and cover with a bowl or damp towel
 


    ⁃    Let the rice steam for about 20 minutes, checking at 10 minutes to stir the rice to give an even steam
 


    ⁃    Once the texture reaches sticky rice, remove from the pot and place in a bowl or on a plate
 


    ⁃    To make the sauce, place your coconut milk, sugar and salt in a pot and over the stove on a medium heat. You only need to HEAT UP the mixture so DO NOT bring to a BOIL. The coconut milk cooks very fast and will turn into an oil if you over cook it. Just mix everything together and wait till the sugar dissolves and your mixture is heated. Once you see a little steam come out and the sugar is dissolved, remove from the heat and place in a bowl.
 


    ⁃    Add a little of the sauce to your rice and stir, just to coat the sticky rice and bring out a little more flavor. Don’t pour too much because it will make the rice soggy. Plate your rice however you want and slice your mangos. Place the mangos next to the rice and drizzle a little more sauce over the top. Sprinkle with some sesame seeds if you would like and serve!
 


So simple! This recipe is PERFECT for any occasion, fancy or casual. It is a huge hit for everyone and it’ll having you crawling back for more! I know it might be hard to find the steamer basket and pot so here’s one I found on amazon that’s very similar to what I have (NOT SPONSORED): https://www.amazon.com/Sticky-Rice-Steamer-Pot-Basket/dp/B00019MRRE
 


Enjoy! :)

This book is a pretty good source for sauce recipes that you can do "as is" or use as a starting point. There's also a section on "building your own".

I made a maple bourbon sauce a month or so ago, that started out as a disaster, but ended up as one of the best I've ever done. I used a ketchup base and added some mustard...not paying attention to the fact that it was horseradish mustard. Mix ketchup and horseradish and what do you get? Yeah, cocktail sauce - great on shrimp but would probably taste like ass on ribs. I kept doctoring and doctoring and eventually got something that was really, really good.

Oh god, no.....the Ardbeg is used to lubricate the cook during the making of the sauce! For the above maple bourbon BBQ sauce, I used Cabin Fever Maple Flavored whiskey. It worked well in the sauce, but was kinda' nasty just to drink - the point being "cheap booze will work in BBQ sauce; don't waste the good stuff!"

I guess it depends on what you are aiming to do. Are you wanting to just mill some grains to add to loaves of bread or mill all of the flour you bake with? If you are just milling some spent grain it is probably not worth investing in an electric mill. If, however, you want to start milling all flour, it might be. I know that moisture is a big issue with electric mills, so if that is a concern (even though you are drying in the oven) that may factor into your decision. I would recommend reading through the reviews and ideas on the Grains and Milling forum on The Fresh Loaf.

As for opinions on any single product: I have been baking bread for about 3 years and recently started milling my flour. For a few months I used an old hand crank mill but recently purchased a WonderMill and absolutely love it. I was looking for something not obscenely expensive and this has been great. The issues people most reported were the noise level and that it has a tendency to spray flour during the milling process. It's fairly loud, but it takes so little time to mill (maybe 10 seconds for 2 cups of wheat berries) that it hardly matters. I have not had issues with it spraying flour, although it is kind of annoying to clean (flour just gets in every nook and cranny!).

What you need for the crust:
3 1/2 cups AP Flour
1/2 cup warm water (105-115 degrees)
1 1/2 T yeast
6 T milk
1/4 cup brown sugar, loosely packed
1/4 stick softened butter

Mix water and yeast together and set aside. Add flour and brown sugar in mixing bowl. Make a well and add the water/yeast mixture and the milk. Mix to combine. Knead the dough with your dough hook or by hand for about 6 minutes. Add more flour if needed. You don't want your dough to be wet.
Cover with plastic wrap and a kitchen towel and place in a warm dark place for about 90 minutes or until doubled in size.

After the 90 minutes, take your softened butter and butter block it in your dough, like you would with puff pastry. (Roll the dough out about 6 inches in diameter, add the butter and spread out. Fold the dough over twice and roll out.) You will want a 14 inch pizza pan (like this: http://www.amazon.com/Chicago-Metallic-Stick-14-Inch-Pizza/dp/B003YKGS4A/ref=sr_1_3?ie=UTF8&qid=1369512518&sr=8-3&keywords=14%22+pizza+pan) Spread the dough out into the pan. I fold over the dough party way over the pan otherwise it slides down and pulls itself into the middle of the pan. Cover and let rest for 30 minutes.

Preheat your oven to 400 degrees. Poke your dough all over with a fork and then par bake your dough for 4 minutes. After that, top. Cheese goes on the bottom to prevent it from burning. You can use as little as a pound of cheese or up to 1 1/2 pounds (I like it cheesy). We make our own sausage. That comes next. (We grind up about 1 1/2 -2 pounds of pork shoulder and season with mustard seed, fennel, garlic salt, onion salt, paprika, salt and pepper. We also cook our sausage before topping. After that, comes the pizza sauce. We also make our own pizza sauce. I like using crushed tomatoes. My husband likes San Marzanos. We cook them with garlic, onions, basil, oregano, salt and pepper.
Put in the oven for about 30 minutes. The crust with brown. I watch the cheese on the very ends until they are bubbling. After it's done, let rest in the pan for about 10 minutes. Remove from pan, cut and eat.

https://www.amazon.co.uk/dp/B01JIUH2OY/ref=cm_sw_r_cp_apa_i_-IZKDb9S1CDA2

It worked really well for us, although it was much easier with two sets of hands. One to feed the dough, one to crank the machine and one to feed it out. Maybe with more practice I might be able to manage by myself!

The fact it comes with a couple of shaping attachments is very useful - although others might offer more.

Here's a pic of the "IQUE BBQ Sauce from the Wicked Good Barbecue cookbook that I got last year, I've tried to always have a batch of this at the ready ever since I made it for the first time. As mentioned in the recipe pic, they use a gastrique as a base, which is basically a sugar and vinegar reduction.

And I'd go through the effort to find the Long and Szechuan Peppercorns to throw into the spice mix. I still haven't managed to track down either the Hickory Powder or Tomato Powder that's mentioned as optional, I need to give that a shot this summer.

you need this press . It will be as easy as making corn tortillas. It is heated so that the dough can stretch and form the tortilla and then you use the stove

penzeys, massey bean paste

purchased these before and was satisfied, seller also has larger lots of each variety: http://www.amazon.com/Madagascar-Bourbon-Assortment-Vanilla-SHIPPING/dp/B00CICNMTO/ref=sr_1_2?s=grocery&ie=UTF8&qid=1422677303&sr=1-2

Check out Bitters: A Spirited History. The history part is a bit thin, but the bitter recipes take up 1/3 of the book. The Charred Cedar is devine.

I bought this press. I have only used it a few times because it pisses me off. It doesn't seem to flatten them enough and then it does it too much. They are also smaller than what I am used to. I try it then, then end up breaking out the rolling pin. blah!

I have no idea why people are getting so bent on this topic.
Potato sticks are an existing thing:
http://www.walmart.com/ip/19757588
http://www.amazon.com/Frenchs-Potato-Sticks-Ounce-Pouch/dp/B000YVGMAW
You wouldn't call hash browns by the name french fries. These are just as different.
They are different from a french fry in that they are smaller in length and width, and are fried to the point that all the softness in the middle is gone and they crunch only.

So when when you say they sound the same are you saying that because you don't want to know the difference even when told it or because can't tell the difference?

Here we are in a group where people are expected to have some experience in the nuances between different foods. Either the people here are just being trolls or they are choosing to remain ignorant. I can't help with either of those issues. If you want me to go away then report me to the moderators.