I think we used to call that a California sandwich (in the Midwest)! The sprouts were the key ingredient, even more than avocado, to make it Californian back then.
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Also known as the “surf and surf.”
Because it’s the Beach Boy’s sandwich, you see.
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My weird obsession with needing to have things symmetrical gives a pass to the first one but the second one…
They look delicious though and I would power through my weirdness to gobble it up.
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what symmetry? that is obviously the African continent with parts of southern Europe and western Turkey.
that’s a lovely bunch o’ greps with a geographical form
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I wanted to try to make something like thai mango sticky rice. But it is hot and steaming the rice is something of a no-go. The HVAC is working hard enough.
So I tried making sticky rice in the rice cooker. Which doesn’t have a sticky rice setting. Sushi rice at 1:1 ratio seemed to work. The texture started out great and would have been perfect as a side for a meal.
The coconut sauce came out ok. Too sweet for what I wanted. I added butterfly pea flower powder for color in an attempt to entice the kid. We didn’t try any fruit (I forgot to buy some and all the fruit in hand was spoken for)
It was a bit too gloopy and a bit too sweet. The rice needed to be drier to absorb the liquid properly. The sweet really over powered the coconut. I’m not sure where a faint after taste came from. The pea flower powder? 
Next time, I think I’ll use a bit less water in the rice, less sugar in the sauce, no butterfly pea flower powder, and skip the step of letting the rice soak in the sauce. Just try drizzling the sauce over the rice and adding fruit. That way, if the kid still doesn’t like the coconut milk, the remaining rice will be available for me to serve with a bit of sugar and cinnamon.
It won’t be Thai mango sticky rice by any means. But it should be yummy
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There is a specific rice for that. We just got some because we ran out. I’ll snap a pic of the brand for you.
The brand is “1st F.”
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I just used the sushi rice setting on the rice cooker- not sushi rice. I used mochigome, because that’s what we have. It probably did contribute to the gloopiness. I’ll look for that brand next time we visit Hmart.
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Gotcha. It doesn’t need sweetener, FYI. But you probably know that.
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The rice? All the sugar came from the sauce. The recipe I used for the sauce called for a lot of sugar. I didn’t listen to my instincts and cut it. I figured it would be less sweet in the rice, but nope. Too much!
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Its a bummer the recipe didn’t turn out, i haven’t tried making it myself but i have wanted to. But i’m confident you can pull it off, and while this time was not great at least you now know what to adjust for 
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Yesterday i went to get the ingredients for the dosa, including a specific type of Indian rice and likewise for the lentils. I needed to soak the rice and the lentils between 12-24hrs before blending them for the dosa batter and i discover that the rice i got was basically rice flour and not whole rice 
i’m annoyed at myself for not noticing. The problem was that the Indian store sold rice in gigantic amounts (seemed to be 8lbs and up), and the smallest bag i found was 4lbs and it happened to be the rice flour. I did some checking online and the rice flour should still work, i guesstimated the amount of rice flour since i figured the amount needed would be less.
I should’ve waited until the 12hrs were up to blend it all and let it do a 2nd ferment but i don’t want to stay up until midnight since i gotta get up early for work. Crossing my fingers it turns out, will take a look at the progress of the batter when i get up to make my coffee. Will also have to decide if i want to fridge it early in the morning or chance it and leave it out until i get home from work, and at that point it would’ve had roughly a 20hr 2nd fermentation period. I can also ask my roommate to check in on it for me i guess but i don’t think she’ll know what to look for.
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Well, you’re not looking for the fermentation to add bubbles, or a rise, so it should probably be ok if the mix isn’t at it’s peak fermentation…
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I couldn’t make it through the first video. The metal utensils on the nonstick cookware was too much for me. I’m sure that’s some brand of nonstick cookware that claims you can use metal utensils without scratching it, but I’ve seen some independent testing on those that say it will still scratch it eventually, at which point its safety becomes suspect.
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I don’t use nonstick cookware. I did have an omelette pan about 20 years ago but when that started showing signs of wear I threw it out and didn’t replace it.
There’s just no good reason to have it really. My cast iron was cheaper and I’ve had them all my adult life. Or my mates’s grannies, plus mine.
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Well … there are some reasons. Cast iron is heavy. For those of us with disabilities, they can be difficult to use sometimes. I have a carbon steel pan and that’s lighter than cast iron, but it’s still heavier than nonstick, and it requires more maintenance than either. I use it for steaks, but if I’m frying an egg, I use a small nonstick pan. It’s just easier, even though I know all the drawbacks. And that’s the other “good reason” to use nonstick. It’s just easier. It can take time to get a really good seasoning built up on cast iron that doesn’t require a lot of work or a lot of semi-careful cleaning. And carbon steel requires seasoning basically with each use. It’s a pain in the ass
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You’ve hit the nail on the head, cast iron is great but its too heavy. For light cooking using a heavy cast iron pan is a pain and would make me not want to cook in the first place.
I do use a stainless steel set of pots and pans, i like them a lot and they’re not too heavy but food def sticks to it so i can only use it for certain applications. For things i need food not to stick to it i just need that non-stick coating.
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This. And it’s not just about strength. I have members of my household who are not tall. There’s a big difference between manipulating something at waist height on the range for me and manipulating something at almost shoulder height for them. We have zero heavy cookware in the house because of this. So it’s mostly steel or ceramic nonstick.
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