Steve Wertz > wrote:
> On Fri, 07 May 2004 21:07:06 -0500, William Boyd
> > wrote:
>
> >Is this the large thai fried noodle, I like them, hard to find. Bill
>
> They come in sheets or rolls, pure white, kinda gummy/chewy, and
> about 1/8" thick. They just need heating briefly over high heat
> in a oily environment. A nice rice noodle will slightly blister
> and darken on the outside when its done - just a minute or so.
>
> I don't know their applications in Thai cuisine, but I suspect
> they're used in every SE asian cuisine to some extent.
>
>
Q Nick...
>
Steve, I believe he's referring to the rice noodle that Thai's call
Guaytio. They're used in dishes such as Pad Thai, Pad Se-Eiew, Rad Na and
Mee Gati. They can be made at home using long grain rice, although it's a
little tedious by my clock.

While verifying the above, I came across some recipes I had forgotten for
Stuffed Chiles (TFM's fave), Spicy Pig's Feet (Graeme's fave) and Spicy
Sweetbreads (Kili's fave), other versions of which had been mentioned on
a.f.b and a.b.f . I'll try to get around to posting them here over the
weekend.

Chaio!

--
Intuitive insights from Nick, Retired in the San Fernando Valley
"Giving violent criminals a government guarantee that their intended
victims are defenseless is bad public policy."
- John Ross, "Unintended Consequences"
If you can read this, thank a teacher.
If you can read it in English, THANK A VETERAN!