[Lan]

Thank you for sharing part of your recipe mark46th. I didn't quote you in case you decide to remove it as I know some people like to keep secrets secret. I will try your suggested ingredient; I'd never heard of it before. I salivated when I read your description.

tonyz- Thank you for the kind words. I have very little time to take a culinary class right now but I do want to someday. My interests lie in other things: building my car, bonsai, and I want to start studying karate again.

I follow directions closely, try and make adjustments to suit my taste, and take my time. Low and slow is the method I use in most of the things I make. Lots of stew, chili, and spaghetti at my house.

Your faith in my ability made me reread what I had posted in the Bún Thịt Nướng thread. I should have worded the Bún Thịt Nướng thread I posted differently. I copied the recipe from my forum to share with others here. What I meant when I said "This took me several attempts to figure out" would have been interpreted differently if readers here saw what I posted there. I made several attempts from recipes I found online. It took extensive searching but I found one that worked and executed it to the best of my ability. What I wrote here was misleading because of that. I did not intend to lie to the members here, and I apologize to those who thought I created the recipe from taste which I mistakenly inferred. I did not mean to be misleading, or dishonest. The real pros like TS and Penn have talent.