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

On 12/18/2020 8:40 PM, Bryan Simmons 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.
>This time I was too heavy on the black pepper. Not bad for the 1st try

Easy to do with powdered pepper. I use cracked pepper, some kosher salt
and a few herbs to season my steaks. Marinade is just some wuss sauce
while the steak warms up.

For sliced on a skewer, I like to brush with a soy sauce (or fish sauce)
and cornstarch combo.

On Saturday, December 19, 2020 at 7:24:52 AM UTC-6, Gary wrote:
> On 12/18/2020 8:40 PM, Bryan Simmons 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.
> >This time I was too heavy on the black pepper. Not bad for the 1st try
> Easy to do with powdered pepper. I use cracked pepper, some kosher salt
> and a few herbs to season my steaks. Marinade is just some wuss sauce
> while the steak warms up.
>
> For sliced on a skewer, I like to brush with a soy sauce (or fish sauce)
> and cornstarch combo.

Man, I'd never have thought I'd like fish sauce except a drop or two at a
time, but this stuff is good. It's the standard name brand, Red Boat, which
seems to be the Heinz ketchup/A-1 sauce/Cholula/San-J of fish sauces.
On the shelf at Whole Foods. I never thought I'd choose to douse steak
with lime either. The lime that came with tacos always got squeezed into
my water.

A tangent, we stopped and got Mexican to-go on the East Side. We were
in Illinois anyway, coming back from a 3 hour drive to look at a car for my
son that he ended up not buying because it was a manual, and he never
learned to drive a stick. My gosh that car was beautiful. I've never seen a
more attractive interior.
https://carcarecenterinc.com/details...ehicle=1348508
I did all the driving because I'm a chickenshit, and his driving scares me
because he doesn't keep what I consider a proper distance back from
other vehicles. Yep, I'm a chickenshit grandpa driver.

--Bryan

On Saturday, December 19, 2020 at 12:43:31 PM UTC-10, wrote:
> On Saturday, December 19, 2020 at 7:24:52 AM UTC-6, Gary wrote:
> > On 12/18/2020 8:40 PM, Bryan Simmons 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.
> > >This time I was too heavy on the black pepper. Not bad for the 1st try
> > Easy to do with powdered pepper. I use cracked pepper, some kosher salt
> > and a few herbs to season my steaks. Marinade is just some wuss sauce
> > while the steak warms up.
> >
> > For sliced on a skewer, I like to brush with a soy sauce (or fish sauce)
> > and cornstarch combo.
> Man, I'd never have thought I'd like fish sauce except a drop or two at a
> time, but this stuff is good. It's the standard name brand, Red Boat, which
> seems to be the Heinz ketchup/A-1 sauce/Cholula/San-J of fish sauces.
> On the shelf at Whole Foods. I never thought I'd choose to douse steak
> with lime either. The lime that came with tacos always got squeezed into
> my water.
>
> A tangent, we stopped and got Mexican to-go on the East Side. We were
> in Illinois anyway, coming back from a 3 hour drive to look at a car for my
> son that he ended up not buying because it was a manual, and he never
> learned to drive a stick. My gosh that car was beautiful. I've never seen a
> more attractive interior.
> https://carcarecenterinc.com/details...ehicle=1348508
> I did all the driving because I'm a chickenshit, and his driving scares me
> because he doesn't keep what I consider a proper distance back from
> other vehicles. Yep, I'm a chickenshit grandpa driver.
>
> --Bryan
It's a beauty alright. You should have gotten it but not for your son. That would be an unwise move. Just buy the Corvette for yourself and get your son a Toyota of the same vintage. A 1984 Toyota would cost about the same as a replacement mirror for the Corvette. It makes perfect economic sense.
I was teaching my daughter how to drive a standard but decided not to keep the one we had. My fear is that the wife or kids or me would forget to park, put it in gear, and set the parking brake. Then it would slide back into my neighbor's car in the parking lot. I do not want to live in fear of dumb mistakes like that happening.

On Saturday, December 19, 2020 at 5:30:10 PM UTC-6, dsi1 wrote:
> On Saturday, December 19, 2020 at 12:43:31 PM UTC-10, wrote:
> > On Saturday, December 19, 2020 at 7:24:52 AM UTC-6, Gary wrote:
> > > On 12/18/2020 8:40 PM, Bryan Simmons 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.
> > > >This time I was too heavy on the black pepper. Not bad for the 1st try
> > > Easy to do with powdered pepper. I use cracked pepper, some kosher salt
> > > and a few herbs to season my steaks. Marinade is just some wuss sauce
> > > while the steak warms up.
> > >
> > > For sliced on a skewer, I like to brush with a soy sauce (or fish sauce)
> > > and cornstarch combo.
> > Man, I'd never have thought I'd like fish sauce except a drop or two at a
> > time, but this stuff is good. It's the standard name brand, Red Boat, which
> > seems to be the Heinz ketchup/A-1 sauce/Cholula/San-J of fish sauces.
> > On the shelf at Whole Foods. I never thought I'd choose to douse steak
> > with lime either. The lime that came with tacos always got squeezed into
> > my water.
> >
> > A tangent, we stopped and got Mexican to-go on the East Side. We were
> > in Illinois anyway, coming back from a 3 hour drive to look at a car for my
> > son that he ended up not buying because it was a manual, and he never
> > learned to drive a stick. My gosh that car was beautiful. I've never seen a
> > more attractive interior.
> > https://carcarecenterinc.com/details...ehicle=1348508
> > I did all the driving because I'm a chickenshit, and his driving scares me
> > because he doesn't keep what I consider a proper distance back from
> > other vehicles. Yep, I'm a chickenshit grandpa driver.
> >
> > --Bryan
> It's a beauty alright. You should have gotten it but not for your son. That would be an unwise move. Just buy the Corvette for yourself and get your son a Toyota of the same vintage. A 1984 Toyota would cost about the same as a replacement mirror for the Corvette. It makes perfect economic sense.
> I was teaching my daughter how to drive a standard but decided not to keep the one we had. My fear is that the wife or kids or me would forget to park, put it in gear, and set the parking brake. Then it would slide back into my neighbor's car in the parking lot. I do not want to live in fear of dumb mistakes like that happening.

When my son buys a new car, I'll take over the payments on his hybrid
Sonata. I'm an old man, and any midlife crisis shit is over. I do need to
teach him to drive a stickshift, and I drive a 5-speed Aveo5. There's a
large parking lot nearby that is nearly empty on sundays.

--Bryan

On Saturday, December 19, 2020 at 1:43:41 PM UTC-10, wrote:
> On Saturday, December 19, 2020 at 5:30:10 PM UTC-6, dsi1 wrote:
> > On Saturday, December 19, 2020 at 12:43:31 PM UTC-10, wrote:
> > > On Saturday, December 19, 2020 at 7:24:52 AM UTC-6, Gary wrote:
> > > > On 12/18/2020 8:40 PM, Bryan Simmons 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.
> > > > >This time I was too heavy on the black pepper. Not bad for the 1st try
> > > > Easy to do with powdered pepper. I use cracked pepper, some kosher salt
> > > > and a few herbs to season my steaks. Marinade is just some wuss sauce
> > > > while the steak warms up.
> > > >
> > > > For sliced on a skewer, I like to brush with a soy sauce (or fish sauce)
> > > > and cornstarch combo.
> > > Man, I'd never have thought I'd like fish sauce except a drop or two at a
> > > time, but this stuff is good. It's the standard name brand, Red Boat, which
> > > seems to be the Heinz ketchup/A-1 sauce/Cholula/San-J of fish sauces.
> > > On the shelf at Whole Foods. I never thought I'd choose to douse steak
> > > with lime either. The lime that came with tacos always got squeezed into
> > > my water.
> > >
> > > A tangent, we stopped and got Mexican to-go on the East Side. We were
> > > in Illinois anyway, coming back from a 3 hour drive to look at a car for my
> > > son that he ended up not buying because it was a manual, and he never
> > > learned to drive a stick. My gosh that car was beautiful. I've never seen a
> > > more attractive interior.
> > > https://carcarecenterinc.com/details...ehicle=1348508
> > > I did all the driving because I'm a chickenshit, and his driving scares me
> > > because he doesn't keep what I consider a proper distance back from
> > > other vehicles. Yep, I'm a chickenshit grandpa driver.
> > >
> > > --Bryan
> > It's a beauty alright. You should have gotten it but not for your son. That would be an unwise move. Just buy the Corvette for yourself and get your son a Toyota of the same vintage. A 1984 Toyota would cost about the same as a replacement mirror for the Corvette. It makes perfect economic sense..
> > I was teaching my daughter how to drive a standard but decided not to keep the one we had. My fear is that the wife or kids or me would forget to park, put it in gear, and set the parking brake. Then it would slide back into my neighbor's car in the parking lot. I do not want to live in fear of dumb mistakes like that happening.
> When my son buys a new car, I'll take over the payments on his hybrid
> Sonata. I'm an old man, and any midlife crisis shit is over. I do need to
> teach him to drive a stickshift, and I drive a 5-speed Aveo5. There's a
> large parking lot nearby that is nearly empty on sundays.
>
> --Bryan
I don't think I've ever had a mid-life crisis. Once my second son was born, I bought vans, sedans, and station wagons. Nowdays, we have SUVs. We've got a RAV4 and an Isuzu Rodeo. Cops give me the creeps and it gives me some comfort to drive a car that is invisible to most people. I once gave a guy that was re-doing my bathroom a ride in my Taurus station wagon. The guy was inside the car and was looking all around. "Is this a station wagon? I've never been in one of these." Ha ha, I wish I never met that guy.

On Sat, 19 Dec 2020 14:43:26 -0800, Bryan Simmons wrote:

> and he never learned to drive a stick.

Kids nowadays are not even ashamed to admit it.

On Saturday, December 19, 2020 at 10:16:32 PM UTC-6, Mike Duffy wrote:
> On Sat, 19 Dec 2020 14:43:26 -0800, Bryan Simmons wrote:
>
> > and he never learned to drive a stick.
> Kids nowadays are not even ashamed to admit it.

Heck, I didn't drive at all until I was 21 or 22, but my first car was a 1969 AMC
Javelin, with a 232 and 3 on the floor. I paid $75 for it.

--Bryan

Bryan Simmons wrote:
> I never thought I'd choose to douse steak
> with lime either. The lime that came with tacos always got squeezed into
> my water.

Sometimes you get a slice of lime or lemon with food. I've never used
either for the food.

On Sun, 20 Dec 2020 09:40:55 -0500, Gary > wrote:

>Bryan Simmons wrote:
> > I never thought I'd choose to douse steak
>> with lime either. The lime that came with tacos always got squeezed into
>> my water.
>
>Sometimes you get a slice of lime or lemon with food. I've never used
>either for the food.

We use lemon and lime on food all the time, very good squeezed on
beef, pork, and especially poultry, and of course on seafood, also
excellent squeezed on veggies and in salads. I squeeze fresh oranges
on poultry, especially on my Thanksgiving turkey, and then the
squeezed rinds go in the cavity. I slide orange slices under chicken
skin. Often I put the squeezed citrus rinds in my Crystal Palace
glass, goes in the fridge until I'm ready. I buy fresh lemons in a
two pound bag, typically 7-8, costs less that way... the 2 pound bag
is usually $3.99, single lemons can cost 99¢ each and typically not
very good lemons, very thick rinds and not much juice. I use lemons
for sweet and sour dishes, lemon juice and raisons. I don't like
bottled lemon juice for anything more than freshening sink drains.

On 2020-12-20 10:40 a.m., Sheldon Martin wrote:
> On Sun, 20 Dec 2020 09:40:55 -0500, Gary > wrote:
>
>> Bryan Simmons wrote:
>>> I never thought I'd choose to douse steak
>>> with lime either. The lime that came with tacos always got squeezed into
>>> my water.
>>
>> Sometimes you get a slice of lime or lemon with food. I've never used
>> either for the food.
>
> We use lemon and lime on food all the time, very good squeezed on
> beef, pork, and especially poultry, and of course on seafood, also
> excellent squeezed on veggies and in salads.


I have been using a lot of lemon and lime since I started this low salt
diet. It ain't salty, but it makes up for the loss of flavour.

On Saturday, December 19, 2020 at 4:43:31 PM UTC-6, wrote:
> On Saturday, December 19, 2020 at 7:24:52 AM UTC-6, Gary wrote:
> > On 12/18/2020 8:40 PM, Bryan Simmons 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.
> > >This time I was too heavy on the black pepper. Not bad for the 1st try
> > Easy to do with powdered pepper. I use cracked pepper, some kosher salt
> > and a few herbs to season my steaks. Marinade is just some wuss sauce
> > while the steak warms up.
> >
> > For sliced on a skewer, I like to brush with a soy sauce (or fish sauce)
> > and cornstarch combo.
> Man, I'd never have thought I'd like fish sauce except a drop or two at a
> time, but this stuff is good. It's the standard name brand, Red Boat, which
> seems to be the Heinz ketchup/A-1 sauce/Cholula/San-J of fish sauces.
> On the shelf at Whole Foods. I never thought I'd choose to douse steak
> with lime either. The lime that came with tacos always got squeezed into
> my water.
....

You should try "Seafood City" on Olive. They probably have dozens of fish sauces to try.

John Kuthe...

On Monday, December 21, 2020 at 8:59:05 PM UTC-6, wrote:
> On Saturday, December 19, 2020 at 4:43:31 PM UTC-6, wrote:
> > On Saturday, December 19, 2020 at 7:24:52 AM UTC-6, Gary wrote:
> > > On 12/18/2020 8:40 PM, Bryan Simmons 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.
> > > >This time I was too heavy on the black pepper. Not bad for the 1st try
> > > Easy to do with powdered pepper. I use cracked pepper, some kosher salt
> > > and a few herbs to season my steaks. Marinade is just some wuss sauce
> > > while the steak warms up.
> > >
> > > For sliced on a skewer, I like to brush with a soy sauce (or fish sauce)
> > > and cornstarch combo.
> > Man, I'd never have thought I'd like fish sauce except a drop or two at a
> > time, but this stuff is good. It's the standard name brand, Red Boat, which
> > seems to be the Heinz ketchup/A-1 sauce/Cholula/San-J of fish sauces.
> > On the shelf at Whole Foods. I never thought I'd choose to douse steak
> > with lime either. The lime that came with tacos always got squeezed into
> > my water.
> ...
>
> You should try "Seafood City" on Olive. They probably have dozens of fish sauces to try.
>
> John Kuthe...

I shop at Seafood City, though more often across the street at Olive
Supermarket. It is the consensus that Red Boat is the gold standard
for fish sauce, and they had it at Whole Foods, which is much closer.
I bought the fish sauce and nothing else.

--Bryan

Bryan Simmons wrote:
> On Monday, December 21, 2020 at 8:59:05 PM UTC-6, wrote:
>> On Saturday, December 19, 2020 at 4:43:31 PM UTC-6, wrote:
>>> On Saturday, December 19, 2020 at 7:24:52 AM UTC-6, Gary wrote:
>>>> On 12/18/2020 8:40 PM, Bryan Simmons 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.
>>>>> This time I was too heavy on the black pepper. Not bad for the 1st try
>>>> Easy to do with powdered pepper. I use cracked pepper, some kosher salt
>>>> and a few herbs to season my steaks. Marinade is just some wuss sauce
>>>> while the steak warms up.
>>>>
>>>> For sliced on a skewer, I like to brush with a soy sauce (or fish sauce)
>>>> and cornstarch combo.
>>> Man, I'd never have thought I'd like fish sauce except a drop or two at a
>>> time, but this stuff is good. It's the standard name brand, Red Boat, which
>>> seems to be the Heinz ketchup/A-1 sauce/Cholula/San-J of fish sauces.
>>> On the shelf at Whole Foods. I never thought I'd choose to douse steak
>>> with lime either. The lime that came with tacos always got squeezed into
>>> my water.
>> ...
>>
>> You should try "Seafood City" on Olive. They probably have dozens of fish sauces to try.
>>
>> John Kuthe...
>
> I shop at Seafood City, though more often across the street at Olive
> Supermarket. It is the consensus that Red Boat is the gold standard
> for fish sauce, and they had it at Whole Foods, which is much closer.
> I bought the fish sauce and nothing else.
>
> --Bryan
>

You were probably completely broke after buying any item at whole
foods.

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!

dsi1 wrote:
> 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.

If you want to try the best, just google
"recipe Bobby Flay crispy rice"
He's shared that recipe and he's famous for his.
He wins all the food contests with it.

On Sunday, December 20, 2020 at 8:42:39 AM UTC-6, Gary wrote:
> dsi1 wrote:
> > 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.
> If you want to try the best, just google
> "recipe Bobby Flay crispy rice"
> He's shared that recipe and he's famous for his.
> He wins all the food contests with it.

That uses cooked rice. Not the same at all.

--Bryan

On 12/20/2020 10:10 AM, Bryan Simmons wrote:
> On Sunday, December 20, 2020 at 8:42:39 AM UTC-6, Gary wrote:
>> dsi1 wrote:
>>> 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.
>> If you want to try the best, just google
>> "recipe Bobby Flay crispy rice"
>> He's shared that recipe and he's famous for his.
>> He wins all the food contests with it.
>
> That uses cooked rice. Not the same at all.

Oh, ok. Guess you're talking about the Rice-a-Roni method of browning
rice in oil/butter before you add the liquids.

On Monday, December 21, 2020 at 8:59:51 AM UTC-6, Gary wrote:
> On 12/20/2020 10:10 AM, Bryan Simmons wrote:
> > On Sunday, December 20, 2020 at 8:42:39 AM UTC-6, Gary wrote:
> >> dsi1 wrote:
> >>> 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.
> >> If you want to try the best, just google
> >> "recipe Bobby Flay crispy rice"
> >> He's shared that recipe and he's famous for his.
> >> He wins all the food contests with it.
> >
> > That uses cooked rice. Not the same at all.
> Oh, ok. Guess you're talking about the Rice-a-Roni method of browning
> rice in oil/butter before you add the liquids.

Exactly, but without any oil.

--Bryan

On Sunday, December 20, 2020 at 4:42:39 AM UTC-10, Gary wrote:
> dsi1 wrote:
> > 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.
> If you want to try the best, just google
> "recipe Bobby Flay crispy rice"
> He's shared that recipe and he's famous for his.
> He wins all the food contests with it.
Rice cooked in coconut milk and fried until crispy is something I'd probably like.
For breakfast I had some fried rice, egg, and Tocino Spam. Tocino is a sweet Filipino pork dish. Tocino Spam is a sweet Spam that is made for Filipino folks. It's a little tricky to fry because of the high sugar content.
https://photos.app.goo.gl/Lu313igRobN9SeXT9

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

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.

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

On Sunday, December 20, 2020 at 10:35:56 AM UTC-10, wrote:
> 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
I have never heard of broken rice before. My guess it is rice that is of a smaller size than regular rice because it has been fragmented. I'd probably like it better than regular jasmine rice because it would probably cook up more like short grain. I'll bring it up when I get a chance. God knows when that'll be.