Ciocco

Unfortunately is also one of the most "abused" sauces of ever...

Mostly of restaurant who offert it at the end serve a kind of mayonnaise form the can, cold and acid...

Serious restaurants (expecially inside hotels) prepare it just before the service and keep in a warm place till they use.

A very often used trick is to add a little of hard bechamel sauce before to start adding clarified butter, it help into keep everything thick and creamy.

Serious restaurants make it at the table whilst carving the Chateaubriand.

A very traditional sauce that has been bastardized over the years,still a classic.

Am really a lover of Bernaise, but unfortunately i never found a so serious place who made it at the table

Never seen it done at the table either and I've worked in a lot of very classic French restaurants in my past. Nice idea though, the more you can give to the chef de rang the better.

@Ciocco - Adding a bechamel is bad, but using clarified butter??? I'd have had a pan thrown at me if I cheated and done that in my commis days. ALWAYS melted butter, that is the correct, traditional way. If you make it out of clarified it's greasy and tastes oily, all the good flavour of butter comes from the buttermilk.

If only I had a baht for every young chef I've had to <deleted> explain this too.

I know is bad, but as i said it is a "trick", and it work...

Different schools, probably, because i always seen using clarified butter (and if a very good one the taste remain great)

Unfortunately is also one of the most "abused" sauces of ever...

Mostly of restaurant who offert it at the end serve a kind of mayonnaise form the can, cold and acid...

Serious restaurants (expecially inside hotels) prepare it just before the service and keep in a warm place till they use.

A very often used trick is to add a little of hard bechamel sauce before to start adding clarified butter, it help into keep everything thick and creamy.

Serious restaurants make it at the table whilst carving the Chateaubriand.

A very traditional sauce that has been bastardized over the years,still a classic.

Am really a lover of Bernaise, but unfortunately i never found a so serious place who made it at the table

Unfortunately is also one of the most "abused" sauces of ever...

Mostly of restaurant who offert it at the end serve a kind of mayonnaise form the can, cold and acid...

Serious restaurants (expecially inside hotels) prepare it just before the service and keep in a warm place till they use.

A very often used trick is to add a little of hard bechamel sauce before to start adding clarified butter, it help into keep everything thick and creamy.

Hello, some friend coming in Hua Hin on next october are looking for a town house for rental.

They don't needs particulary luxury accomodation, looking for simple place with low rental fee.

1 bedroom (or 2) with small kitchen or cooking area, small area on the front, like thousand of tipical house for thais.

Don't need to be central, but better not too far.

They are looking for a few months, and better if little furnished.

If anyone hear about something like this, or have any link or address, will be welcome.

Years ago, before to buy house, we rental a similar house for 5000 thb/month (with 1 air con), between the channel and the railway back to Petchakaem, but actually it's located...

Thank you in advance for any suggestion will come

Make your own, simple.

http://www.bbc.co.uk...aisesauce_80311

Tastes a million times better if you make it yourself, and as you say, not difficult

Tast much better yes, but not so easy to make. I had 3-4 batches before i succeed. The problem is that its easy to get the egg mixture to hot when you stear in the butter. The trick is to use a duble bottom pot. If it splits, add a spon of cold water and stear like crazy

I have tried to make my own once but I thought it only tasted butter. But I will try this too. Thank you for your tips!

Well, a good Bernaise have to taste of butter... is not so wrong...

Not just butter of course, is a balance between butter opulence, winegar acidity, terragon taste...

In my way i prefer to follow the classic recipe using clarified butter instead of melted butter, also have a different taste (little toasted) who i like more.

Not a problem if terragon not available, without it remain however a very good Hollandaise sauce

Bernaise sauce in powder ?

To use on steak in powder ? Or on asparagus in powder ?

Sorry about my humor... am allergic to fine food in powder... and always surprised about this kind of product can be so charming on people...

Well, maybe not charming but I think Knorr tastes very good and it is very easy to use and you can store these sachets a long time...

I know, but a'm allergic to short-ways-foods-fromknorr-nestlè-etcetc...

But of course i know that if they sell it's because someone buy... business is business, all around the world.

I think that EVIDENCES show that Dutch Mills is real fresh cow milk...

More than this what can i say...

???

Now, I am not typing this just to annoy you. However, do you really trust a Thai corporation? GF called up DtAC to ask why her phone wasn't working and was told is was her handset and everything was fine..... just saying like

It's ok... but do we have to believe everything is a fake in Thailand for this?

I guess not...

A'm the first to say that things are not working exactly like in western countries, but a'm also aware that also here (Europe) we are very able to do monkey business on everything... so... just take informations, tryng to take it from the main source... is the best we can do.

Don't need to trust at every cost, but also don't need to live in a continuos suspect about everything...

Bernaise sauce in powder ?

To use on steak in powder ? Or on asparagus in powder ?

Sorry about my humor... am allergic to fine food in powder... and always surprised about this kind of product can be so charming on people...

I think that EVIDENCES show that Dutch Mills is real fresh cow milk...

More than this what can i say...

???

Well, now it is confirmed, it's 100% fresh cow milk, no milk powders are used.

Because i don't like "suspects" not really founded on something i called this morning the Customer Service in Dutch Mill for to ask if the fresh milk we talked about is it fresh or comes form powder.

Well, as we told, is 100% fresh cow milk.

Confirmed.

People who don't believe at this have at this point two way...

- Call directly Dutch Mill and ask

- Continue to believe in rumors...

Look, me too am not too addicted into believe that Thai way of doing things is working exactly like in Europe... but labelling a product making a fraud is not allowed here also...

Yes, you are right, but believe me... i do not buy milk for to make a bath in... like Poppea done with donkey milk...

I buy it for my kid also, and Dutch Mills for me is 100% fresh cow milk, until different proof, of course.

Why has this stupid myth about Thai milk being made from milk powder arisen? Some of the long-life milks are made from powder, but all the fresh ones are fresh cows milk.

"Thailand, whilst they have the best dairy industry in South-East Asia, is very very far from self-sufficient for milk. This means alot of milk powder needs to be imported to satisfy the market demands."

http://www.thaivisa....ability-in-bkk/

Let me say that if you base your opinion about thai fresh milk on this... i guess it could be better for you to reach a better information source...

Also here they cannot dare too much on labelling, and if they write 100% fresh milk... why we have to doubt on this just because they have not enough?

C'mon...

The label seems to talk clear, 100% fresh cow milk...

So, if labelling is not an opinion, and who told different cannot proof it, are just bullshits...

Dutch Mills, for example, is 100% fresh cow milk...

I bought it in Macro.

it is made from 100% cows milk powder

Where do you read it?

On the ingredients they write 100% fresh milk...

Are you sure of this?

Dutch Mills, for example, is 100% fresh cow milk...

I bought it in Macro.

Cannot imagine how difficult have to be for them to training staff in proper way... if getting problems into made a kao pad...

Today we went at Sheraton Resort,

someone told us is it possible to use the swimming pools also not stayng in the hotel.

With an admission fee of 150thb pp is it possible to enter the pool complex and use all the facilities like chairs and sun ombrellas, gardens, steam room, toilets, showers etc etc, including towels.

The pool is not deep but huge, surrounding all the hotel with a nice combination of pools, channels, jacuzzies and kids pool.

Chairs and ombrellas are everywhere in the garden.

Restaurant on the beach looks us not so good, just expensive... my kao pad kai taste like water... next time we will try the one in the middle of the pool, looks better...

Howevere a very nice place to stay, with plenty of space, and at that price is affordable. The sea in front is nothing special.

Today we was hanging around for to find a nice beach... not so easy...

First we went at the Military Camp after the flyover on the way to go Pranbury, a few kilometrs from Kao Ta Kiab.

Unfortunately tje low tide make a kind of channel and the sea was not so nice... also not so much shadow form the few pines...

We moved back going on Kao Ta Kiab, next to the fisherman port, but also there we don't liked so much (also being there lot of time in the past being well serviced).

We tryed from Supatra, but was too close to the pier and lot of boats stayng there.

At the end we moved back in town going at Centara Hotel.

We get lunch there. Good restaurant and good service, priced as hotel.

The beach was very nice and clean, with a few rocks but also a lot of sand. No channels, and 1,5 meter water at 100mt from the shore. Pretty good.

It is possible to arrive there also walking from the main beach in front at Hilton (just to locate the place, going in the direction of Kao Ta Kiab).

Personally I disagree with all the palm oil haters. I think if it's fresh it's fine. I think most peoples dislike of it comes from eating something fried in old oil which has all sorts of different old flavours in it. Try frying some french fries in it. It has a low boiling point so less oil enters the fries.

Is not about to be fan or to hate palm oil... is about health.

Palm oil is dangerous because have a very hi contents of satured fats conteining about 60% of palmitica acis, one of the 3 most dangerous fats in nature for human health.

Unfortunately palm oil is a very cheap fat, so that actually it is everywhere because the alimentary industries prefere to use it as first for it cost, and second because is a very good preservative in the food is used.

This oil is solid when not warm, being vert good in bakery industry...

Being very full of trans acid fat it is very dangerous for cholesterol, a lot more than other fats.

And we are talking about fresh plam oil... no one dare to make a count on thai used and reused palm oil...

this is why we don't like palm oil...

i believe there is a difference between refined and unrefined as i have only seen refined here and that is what we use and most other restaurants to, refined is liquid when cold and unrefined is the solid stuff

Yes, it is true.

But unfortunately the difference is not good...

Refinig palm oil is a process who take out some defects from the oil, but also take out a lot more of the low benefits it contain (vitamin A as first).

Refined palm oil is just more easy to use because easy to be frazioned and also loose all the smells and taste defects (this are the defects...).

But is not better than not refined one... not at all... expecially because the refining process take out all the unsaponifiable fraction who contain in nature.

Palm oil is the largest produced vegetable oil after soya, and the interests around this business are huge... but is not the better one to be used in food industry or daily uses...

Believe me, am not enemy of modern technologies, am scared about what economic interests can do around health... and palm oil is one of this large matters...

Just this,

Personally I disagree with all the palm oil haters. I think if it's fresh it's fine. I think most peoples dislike of it comes from eating something fried in old oil which has all sorts of different old flavours in it. Try frying some french fries in it. It has a low boiling point so less oil enters the fries.

Is not about to be fan or to hate palm oil... is about health.

Palm oil is dangerous because have a very hi contents of satured fats conteining about 60% of palmitic acid, one of the 3 most dangerous fats in nature for human health.

Unfortunately palm oil is a very cheap fat, so that actually it is everywhere because the alimentary industries prefere to use it as first for it cost, and second because is a very good preservative in the food is used.

This oil is solid when not warm, being very good in bakery industry for cheap products. Just read the labels...

Being very full of trans acid fat it is also very dangerous for cholesterol, a lot more than other fats.

And we are talking about fresh plam oil... no one dare to make a count on thai used and reused palm oil...

this is why we don't like palm oil...

Yesterday evening we step inside Mondo Vino (22/65 Neab Kaehat Road, next to Putcharacsa Resort).

Our intention it was to eat something drinking a few glasses of wine, or a bottle.

They show advertise for pizza outside, and a small menu of about 20 courses.

Once sitted they bring us the menu and the wine list.

Wine list it's really nice with a lot of wine also by glass.

My wife asked for a pizza, the waitress was sorry, pizza was not available...

She look again the menu, and she ask for a Capri sandwic (with mozzarella and tomatoes)... once again they was sorry... no sandwices available...

I look at her little laughting... asking "so... what do you have of this list?"

They told us they can just offer cold cuts...

I say to my wife we leave, coming back may be on a next time they can serve little more of the list they provide...

The waitress likes to remark to us that theyr customers go there for to drink, not for to eat...

I leave her noting i think it's really silly to write down a lot (?) of voices on a menu if you don't have... and could be more professional to say immediately what is not available...

I'm really always surprised by how they manage the business here...

The place is pretty nice, but working in this way is not too difficult to understand why they are always empty...

There is plenty of italian/european foods you can serve with wines, easy to prepare and to manage... not just salami and cold cuts...

The day they will learn, probably it will be too late...

Avoid this place if you can,

ps

not being addicted into go so far we crossed the street going in Oceanside, as usual a very nice and good place to stay.

For sure not cheap, but managed by professional people.

Also palm oil is a very unhealthy fat to fry... used everywhere in Thailand because cheap and easy to "clean"...

Looking for a good oil to fry better to use the sunflower or if available the peanut oil, but nothing better than olive oil... expecially is used just one or two time...

Be aware about pangaisus... in Europe they sequestered a lot of this low cost chinese catfish...

as a lot of chinese things...

and if it could be ok for a t-shirt...

better do not save too much on what to put in the stomach...

I make my sauce in 15 minutes & use imported, canned tomatoes.

The fresh ones are usually tasteless and not ripe enough.

Heat up some garlic and olive oil, add tomatoes (de-seed), bay leaf, salt, pepper, sugar(or grated carrot) to taste.

Sprinkle on some fresh black pepper, shredded basil, real Reggiano cheese, a drizzle of good olive oil & done.

Sometime I lay on some sautéed Italian sausage or mushrooms etc.

Mutti is one of the best italian canned tomatoes also in Italy, good choice!

Umh... you likes milk and you bought it in Lidl??? Did you check from where it comes and wich kind it is...?

I like milk too... but i prefer to buy the fresh one coming directlty from the production factories and available in each one fresh shop in the city... just 3/4 days shelf life... but great taste and quality...

And, yes, it cost around 1,35 euro... so not that cheap...

Lidl is a place where to buy soaps...

We are what we eat... always think at this...

Milk is Thailand is not good as in europe... but looking well in the supermarkets something not too bad you can find.

But if you are looking for something cheaper than the one you found in Lidl you already got the answers... water... but tap water, because the bottled will looks you really expensive too...

ps

i just seen the name... no brain... i guess could be just a flame...