On Sunday, December 20, 2020 at 1:19:48 PM UTC-6, dsi1 wrote:
> On Sunday, December 20, 2020 at 8:37:16 AM UTC-10, wrote:
> > On Saturday, December 19, 2020 at 6:19:19 PM UTC-6, dsi1 wrote:
> > > On Friday, December 18, 2020 at 3:40:54 PM UTC-10, wrote:
> > > > Sliced sirloin, quick marinated in lime juice, fish sauce, red pepper and black pepper, skewered on a steel skewer and flame broiled over the gas stove burner. No pulverized toasted rice. Once I get everything else close to perfect, I'll bother with that. This time I was too heavy on the black pepper. Not bad for the 1st try.
> > > >
> > > > --Bryan
> > > I'll try making a batch of that toasted rice. There seems to be some confusion as to what rice to use for that. The recipe I saw was toasting long grain rice. That's so weird. The proper rice will be shaped like footballs, not like submarines. It should be white, not translucent. OTOH, the idea of toasting rice and crushing it seems like a strange one. That's pretty much the reason I'll have to try it. Thanks!
> >
> > This is what I used. It toasted nicely, and I pulverized it in the blender.
> > My wife said the beef was pretty close to stuff from the high priced
> > Thai restaurant.
> >
> > --Bryan
> I'll try it. Our neighbor owns a Thai restaurant. Perhaps I'll have her do a taste test.

Ask her what seasonings she uses for Nam Tok. I wrote, "This is what I used," then
failed to post a link.
https://www.amazon.com/Pounds-Three-.../dp/B00JESYV4U

--Bryan