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I've finally got everything together and made my first Nam Prik Pao and Nam Pla Prik now it is only a short wait to see what I've done :) I will be doing the Hot Oil if and when the snow melts around here.

How would you go about adding it (or NPP) to individual cooked dishes at the table, or would you just cook two different batches?

THANK YOU pepperhead212 just what I was looking for :)

My wife and I enjoy Thai food very much, but we have a problem. She likes NO heat and I'm close to Thai Hot in my liking. This works in a restaurant but how do I approach it with home cooking? I realize that I can make a recipe using minimum spices that she will eat then add Sriracha sauce to...

I remember (years and years ....ago) going to a grocer in LA and finding a canned gumbo that was pretty good.... Since that time I've lost the names of the grocer and product. I've looked at the revues of the (normal) canned products, but I'm looking for a step up from there... I cannot find...

I'm a big fan of gumbo and often make it. I make it in batches then vac pack and freeze. Occasionally I get the craving for gumbo and have none on hand, due to weather or my lack of desire to acquire the ingredients. I'd love to have a can of good gumbo for such emergencies. My question is...

OK it's out of the refrigerator. Not bad this time. I cut way back on the clamping pressure that I'd been using in the past. Now that I think about my folks had used a couple boards wrapped in a rope :-) I also used the fattiest pork that I could find. As this was a layered beef / pork...

OK ... I'll give it a try, more fat and less pressure. I'm off to the store. I'll report back in a week or two. TNX

OK I'm getting ready to try again. For the first layer I'm considering some form of lean beef or lamb shoulder, butterflied and or hammered to size. Then spices, follower by strips of pork but. What do you think????

I've been doing over night, probably 12 hrs or so, but under as much pressure as I could generate.

Can someone help me with my Rullepølse please. I'm OK on my recipe, assembly and cook. I'm using two boards and clamps to squeeze the Rullepølse . I'm just not sure how tight to make the clamps. I've tightened the clamps as tight as possible in the past but I'm thinking this may be too much...