riseofthedough.blogspot.com

Rise of the Dough

Rise of the Dough. The yeast shall rule. Tuesday, September 10, 2013. 150g Peanut Butter . 40g Rice Vinegar . 1 garlic clove, minced . 100g Water (to desired consistency). Monday, August 19, 2013. 300g Jasmine or Basmati Rice (600g cooked). 3 Tbsp Soy Sauce. 1 Tbsp Lime Juice. 300g Potato or Butternut Squash. Salt and Pepper to taste. 300g Fruit (Apples, Mango, etc). 350g Jasmine or Basmati Rice (700g cooked). Salt and Pepper to taste. Tuesday, December 25, 2012. 350g Jasmine or Basmati Rice (700g cooked).

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Rise of the Dough | riseofthedough.blogspot.com Reviews

<META> DESCRIPTION

Rise of the Dough. The yeast shall rule. Tuesday, September 10, 2013. 150g Peanut Butter . 40g Rice Vinegar . 1 garlic clove, minced . 100g Water (to desired consistency). Monday, August 19, 2013. 300g Jasmine or Basmati Rice (600g cooked). 3 Tbsp Soy Sauce. 1 Tbsp Lime Juice. 300g Potato or Butternut Squash. Salt and Pepper to taste. 300g Fruit (Apples, Mango, etc). 350g Jasmine or Basmati Rice (700g cooked). Salt and Pepper to taste. Tuesday, December 25, 2012. 350g Jasmine or Basmati Rice (700g cooked).

<META> KEYWORDS

1 hoisin peanut dipping sauce

2 1 teaspoon sriracha

3 posted by

4 jpolchowski

5 no comments

6 massaman curry

7 200g peanut butter

8 garlic

9 1 tsp cayenne

10 2 tbsp ginger

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hoisin peanut dipping sauce,1 teaspoon sriracha,posted by,jpolchowski,no comments,massaman curry,200g peanut butter,garlic,1 tsp cayenne,2 tbsp ginger,1 tbsp cumin,1 tsp coriander,1/2 tsp nutmeg,1/2 tsp cinnamon,1/4 tsp clove,1/4 tsp allspice,1 tbsp sugar

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Rise of the Dough | riseofthedough.blogspot.com Reviews

https://riseofthedough.blogspot.com

Rise of the Dough. The yeast shall rule. Tuesday, September 10, 2013. 150g Peanut Butter . 40g Rice Vinegar . 1 garlic clove, minced . 100g Water (to desired consistency). Monday, August 19, 2013. 300g Jasmine or Basmati Rice (600g cooked). 3 Tbsp Soy Sauce. 1 Tbsp Lime Juice. 300g Potato or Butternut Squash. Salt and Pepper to taste. 300g Fruit (Apples, Mango, etc). 350g Jasmine or Basmati Rice (700g cooked). Salt and Pepper to taste. Tuesday, December 25, 2012. 350g Jasmine or Basmati Rice (700g cooked).

INTERNAL PAGES

riseofthedough.blogspot.com

1

Rise of the Dough: September 2012

http://riseofthedough.blogspot.com/2012_09_01_archive.html

Rise of the Dough. The yeast shall rule. Saturday, September 22, 2012. Pumpkin, Banana, and Chick Pea Curry. 250g Jasmine or Basmati Rice (500g cooked). 1 tsp Fresh Ginger. 400g Pumpkin or other Winter Squash. Yield: Approx. 1700g. Thursday, September 6, 2012. 300g Jasmine or Basmati Rice (600g cooked). 1 tsp Mustard Seeds. 05 tsp Garam Masala. Salt and Pepper to taste. Yield: Approx. 1675g. Subscribe to: Posts (Atom). 1 oz = 28.35g. 1 cup = 226.8g (225g). 1 lb = 453.6g (450g). 3 tsp = 1 Tbsp. 100g dry n...

2

Rise of the Dough: September 2013

http://riseofthedough.blogspot.com/2013_09_01_archive.html

Rise of the Dough. The yeast shall rule. Tuesday, September 10, 2013. 150g Peanut Butter . 40g Rice Vinegar . 1 garlic clove, minced . 100g Water (to desired consistency). Subscribe to: Posts (Atom). 1 oz = 28.35g. 1 cup = 226.8g (225g). 1 lb = 453.6g (450g). 3 tsp = 1 Tbsp. 2 Tbsp = 1 oz (liquids). 1 tsp Baking Powder or Soda = 4g. 1 tsp Dried Spices = 2g. 1 tsp Salt = 6g. 1 Large Egg = 50g. 1 cup Flour = 125g. 1 cup Sugar = 200g. 1 cup Cocoa Powder = 85g. 1 (rice) cup Jasmine Rice = 150g.

3

Rise of the Dough: April 2012

http://riseofthedough.blogspot.com/2012_04_01_archive.html

Rise of the Dough. The yeast shall rule. Friday, April 27, 2012. Sweet Banana and Tofu Curry. 280g Jasmine or Basmati Rice (600g cooked). 400g Bananas, sliced. Yield: Approx. 1650g. Monday, April 23, 2012. Noodles and Vegetables with Yogurt Sauce. 260g Noodles (650g cooked). Salt and Pepper to taste. 240g Chick Peas or Cannelini Beans, drained, rinsed. Yield: Approx. 1650g. Middle Eastern Rice with Black Beans and Chick Peas. 350g Basmati or Jasmine Rice (700g cooked). Salt and Pepper to taste. Salt and ...

4

Rise of the Dough: August 2012

http://riseofthedough.blogspot.com/2012_08_01_archive.html

Rise of the Dough. The yeast shall rule. Friday, August 24, 2012. 160g Dried Lentils (400g cooked). 250g Jasmine or Basmati Rice (500g cooked). Salt and Pepper to taste. Yield: Approx. 1650g. Tuesday, August 21, 2012. Ethiopian Lentils with Sweet Potatoes. 120g Dried Lentils (300g cooked). 250g Jasmine or Basmati Rice (500g cooked). 1 tsp Ground Ginger. Salt and Pepper to taste. Yield: Approx. 1650g. Saturday, August 11, 2012. 1 tsp Black Pepper. In a saucepan, combine ginger, coriander, cardamom, fenugr...

5

Rise of the Dough: Shiro Wat

http://riseofthedough.blogspot.com/2012/12/shiro-wat.html

Rise of the Dough. The yeast shall rule. Tuesday, December 25, 2012. 350g Jasmine or Basmati Rice (700g cooked). Salt and Pepper to taste. Prepare Rice. Heat oil in a wok. Cook onions and garlic until soft. Add berbere and cook a minute until aromatic. Add squash and cook until soft. Add corn and tofu and cook a few more minutes. Add tomato and peanut butter and stir to fully combine. Cook a few minutes until it begins to simmer. Mix in rice. Yield: Approx. 2150g. Subscribe to: Post Comments (Atom).

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sizzlegrove.blogspot.com

Sizzle Grove Barbecue Blog: Minimalist Barbecue: Salt & Pepper Beef Roast

http://sizzlegrove.blogspot.com/2010/09/minimalist-barbecue-salt-pepper-beef.html

Sizzle Grove Barbecue Blog. Recipes, tips, and articles about barbecue, beer, and bold cooking. Thursday, September 16, 2010. Minimalist Barbecue: Salt and Pepper Beef Roast. Renowned Argentinian chef Francis Mallmann. Such is the inspiration for Sizzle Grove's salt and pepper beef roast. We may not have the giant open fire pits like the gauchos used, or the 150 pound beef cuts, but we think we do pretty decent with a bottom round beef roast. 3-4 pound bottom round beef roast. Plenty of coarse salt.

sizzlegrove.blogspot.com

Sizzle Grove Barbecue Blog: Barbecue Recipes

http://sizzlegrove.blogspot.com/p/barbecue-recipes.html

Sizzle Grove Barbecue Blog. Recipes, tips, and articles about barbecue, beer, and bold cooking. Cherry Glazed Baby Back Ribs. Mustard Marinaded Spare Ribs. Pork Shoulder Basics Carolina-Style Pulled Pork. Chinatown Streets Beef Jerky. Salt and Pepper Beef Roast. Autumn Curried Chicken Salad. Grilled Garlic Dill Chicken. How to Smoke Turkey. Smokey Barbecued Buffalo Wings. Smoked Cornish Game Hens. Smokey Corn Husk Sausages. Wood-Grilled Elk by Steve Raichlen. Subscribe to: Posts (Atom). Rise of the Dough.

sizzlegrove.blogspot.com

Sizzle Grove Barbecue Blog: November Cider Brine

http://sizzlegrove.blogspot.com/2010/11/november-cider-brine.html

Sizzle Grove Barbecue Blog. Recipes, tips, and articles about barbecue, beer, and bold cooking. Wednesday, November 10, 2010. We recently tried a fun, autumnal experiment down at the Sizzle Grove headquarters (a.k.a. at Nick's house): brining meat in a mixture of apple cider, cider vinegar, water, salt, and spices. Here's how we recommend you judge how much liquid you need, as that greatly depends on the container you're using and the meat you're using:. 1 Wrap meat in saran wrap. A few slices of onion.

sizzlegrove.blogspot.com

Sizzle Grove Barbecue Blog: INDOOR COOKING: Perfect Red Pasta Sauce

http://sizzlegrove.blogspot.com/2010/11/indoor-cooking-perfect-red-pasta-sauce.html

Sizzle Grove Barbecue Blog. Recipes, tips, and articles about barbecue, beer, and bold cooking. Tuesday, November 16, 2010. INDOOR COOKING: Perfect Red Pasta Sauce. Welcome to our first installment of Indoor Cooking. Unless you count all the side dish recipes and salsa recipes and hot sauce recipes. alright, I guess we're not doing anything too strange. Does the thought of making your own homemade tomato sauce. ATTENTION WORLD: TOMATO SAUCE DOES NOT TAKE ALL DAY TO MAKE. One 28 oz. can tomato puree.

sizzlegrove.blogspot.com

Sizzle Grove Barbecue Blog: Stupid Weather

http://sizzlegrove.blogspot.com/2010/11/stupid-weather.html

Sizzle Grove Barbecue Blog. Recipes, tips, and articles about barbecue, beer, and bold cooking. Monday, November 22, 2010. I suppose most of our readers won't be able to make smoked turkey. This Thursday with the impending rain. Hopefully next year! Subscribe to: Post Comments (Atom). BBQ Basics and Methods. Marinades, Rubs, Sauces, Etc. THE BEST OF SIZZLE GROVE. Search Our Favorite Sites. Subscribe in a reader. Scruffy Believes In This Company. Smokey Corn Husk Sausages. Testing For Steak Doneness.

sizzlegrove.blogspot.com

Sizzle Grove Barbecue Blog: Beer Articles

http://sizzlegrove.blogspot.com/p/beer-articles.html

Sizzle Grove Barbecue Blog. Recipes, tips, and articles about barbecue, beer, and bold cooking. Here is an archive of Sizzle Grove's brewery spotlights, beer reviews, and tips on cooking/serving barbecue with beer! Brewery Spotlight: Captain Lawrence Brewing Company (NY). Brewery Spotlight: Cavalry Brewing Company (CT). Brewery Spotlight: Olde Burnside Brewing Company (CT). Brooklyn "Black Chocolate Stout" Review. India Pale Ale (IPA) Barbecue. Southern New England Regional Homebrew Competition 2010.

sizzlegrove.blogspot.com

Sizzle Grove Barbecue Blog: Sizzle Goulash (a.k.a. Red Stew of Courage)

http://sizzlegrove.blogspot.com/2010/11/sizzle-goulash-aka-red-stew-of-courage.html

Sizzle Grove Barbecue Blog. Recipes, tips, and articles about barbecue, beer, and bold cooking. Tuesday, November 30, 2010. Sizzle Goulash (a.k.a. Red Stew of Courage). More from the Indoor Cooking installments. This deep red, paprika-infused Hungarian-style stew will keep you warm for the impending onslaught of winter. If only we remembered to take photos of it when we cooked it. Oops. Well, we want you to have the recipe anyway. One beef round roast, approx 4 lbs (leave on a small bit of fat). 5 Reduce...

sizzlegrove.blogspot.com

Sizzle Grove Barbecue Blog: Smoked Tomato Bruschetta

http://sizzlegrove.blogspot.com/2010/11/smoked-tomato-bruschetta.html

Sizzle Grove Barbecue Blog. Recipes, tips, and articles about barbecue, beer, and bold cooking. Sunday, November 14, 2010. I say the first one. Tomatoes being smoked on right. Handful chopped basil (about 1/2 cup). Dash of black pepper. 2 tbsp olive oil. Dash of balsamic vinegar. 1 Remove the tops of tomatoes and sprinkle with salt. 2 Put tomatoes on smoker at a medium heat, around 300 F or so. 3 Allow to smoke until skin begins to peel, but tomatoes are still slightly. Subscribe to: Post Comments (Atom).

sizzlegrove.blogspot.com

Sizzle Grove Barbecue Blog: Side Dishes

http://sizzlegrove.blogspot.com/p/side-dishes.html

Sizzle Grove Barbecue Blog. Recipes, tips, and articles about barbecue, beer, and bold cooking. It's easy to get so excited about making three racks of ribs or an 8 pound brisket that you forget about what to serve with it. Here are our ideas and recipes for great side dishes to compliment your 'cue. Subscribe to: Posts (Atom). BBQ Basics and Methods. Marinades, Rubs, Sauces, Etc. THE BEST OF SIZZLE GROVE. Search Our Favorite Sites. Subscribe in a reader. Scruffy Believes In This Company. Next 5 BBQ Sites.

sizzlegrove.blogspot.com

Sizzle Grove Barbecue Blog: Olde Burnside Brewing Co.

http://sizzlegrove.blogspot.com/2010/12/olde-burnside-brewing-co.html

Sizzle Grove Barbecue Blog. Recipes, tips, and articles about barbecue, beer, and bold cooking. Monday, December 13, 2010. Olde Burnside Brewing Co. The craft beer business is just exploding now," states Bob McClellan, owner and founder of East Hartford, CT's Olde Burnside Brewing Company. "I don't think it's ever gonna crash.". That statement is a promising prospect for Olde Burnside, whose signature Ten Penny Ale. The brewery also boasts seasonals and special releases, such as Dirty Penny. Is brewed wi...

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Rise of the Dough

Rise of the Dough. The yeast shall rule. Tuesday, September 10, 2013. 150g Peanut Butter . 40g Rice Vinegar . 1 garlic clove, minced . 100g Water (to desired consistency). Monday, August 19, 2013. 300g Jasmine or Basmati Rice (600g cooked). 3 Tbsp Soy Sauce. 1 Tbsp Lime Juice. 300g Potato or Butternut Squash. Salt and Pepper to taste. 300g Fruit (Apples, Mango, etc). 350g Jasmine or Basmati Rice (700g cooked). Salt and Pepper to taste. Tuesday, December 25, 2012. 350g Jasmine or Basmati Rice (700g cooked).

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