Perfect Sticky Rice

Rinse one cup of rice in a colander and pour in a deep, flat pan or skillet. Cover with one and a half cups of water or two if it's brown rice. Cover and soak for at least 20 minutes or up to two hours.
Don't lift the lid.
Turn heat on high and boil until hissing is heard and bubbling has stopped.
Don't lift the lid.
Turn the heat off and let steam for at least 45 minutes.
When ready to eat, lift the lid and behold the magical sticky rice.

Or, go down to Panda and pick up a bucket.

Roasted Chicken Parts

I originally did this with wings, but Fruit likes it with legs, too. I fully intended for it to be the first step in Buffalo Chicken wings, but they looked so good out of the oven that they disappeared before they could get sauced.

Pre-heat oven to 425 degrees.

Wash chicken (about 2 pounds) with water and vinegar and cut into manageable pieces if needed. Put foil on a baking sheet, and place chicken pieces in rows, skin side up.

Sprinkle pieces with meat tenderizer and Adobo. (Bitter orange or Hot Pepper) Turn and sprinkle again.
Next, sprinkle with Tony Chachere's Cajun Seasoning until lightly colored. Flip over, skin side up and sprinkle the tops.

Bake in oven for one hour or until crispy.