MrMoocoltd
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Posts posted by MrMoocoltd
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Can we have a topic Sausageking vs Mrmoo.Something like free samples for all TV members and then the members decide who is the best.
Put me down to host it!!
seems the king is going to be a no show ..
so i posted this below to his reply
ball in your court Bert.
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We also ship all over Thailand and other country's so you are correct customer is always right.
Thai Visa members seem to want a taste test so i said yes, lets do it .
I guess you are not really interested in what they say so the shoot out is off ?
It really seemed a good idea ,
HAY BERT !!!
Bert what do you say to us just buying a lot of different products and holding an event with same rules and see what the people say ?
i will donate my stuff and split cost with you?
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Can we have a topic Sausageking vs Mrmoo.Something like free samples for all TV members and then the members decide who is the best.
Put me down to host it!!
Your on Bert.
I will contact you about time and he can ship in his stuff in and your people compare....
Blind taste testing ..only ....no cheating
that way
PS. i do love the Google photos though, wish i had that much time to spend on computer.
Thanks Mr Moo, Oh you of little faith, as if I would cheat. I would simply provide a venue for Thai Visa members to taste the two corners, you and Sausageking both of whom are no doubt very good.
I will however put on happy hour prices for the event, (80/40 Draught Tiger,small bottles 45/60 Baht)
The balls in your court sausageking, Raro I would need some modorating help!!!
Cheers
Bert
good copy Bert,
I trust you and know you to be a fair man.
Blind testing will make it even more of a challenge, on both.
talk to you soon
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Can we have a topic Sausageking vs Mrmoo.Something like free samples for all TV members and then the members decide who is the best.
Put me down to host it!!
Your on Bert.
I will contact you about time and he can ship in his stuff in and your people compare....
Blind taste testing ..only ....no cheating
that way
PS. i do love the Google photos though, wish i had that much time to spend on computer.
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That one mentioned is for yanks, the others meet in Grand Sole hotel 2nd road
The one on beach rd is not just Yanks and has a great mix of people ,,wife's and husbands, single people and the lot.
I would say they are both good and if you go to beach rd first you can do other after and see which one you like best.
Breakfast at beach rd is good.
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So after a month or so now of working on various methods and cultures I have come up with a variation of Neufchatel which is a little different from the traditional in that I also use some of the cultures that would be found in Brie or Camembert ... kind of like a harder 'cheesier' cream cheese...
The song that I often hum while cheese-making in my improvised facilities is CS&N's Wooden Ships:
Stills: If you smile at me, I will understand
'Cause that is something everybody everywhere does in the same language.
...
Stills: Say, can I have some of your purple berries?
Crosby: Yes, I've been eating them for six or seven weeks now, haven't got sick once.
Stills: Probably keep us both alive.
Great , we have got Bule cheese in now and soon others ,
hope to see you soo.
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I have been deep sea fishing in Phuket with private chartered boats and had a great time. If you don't want to head down there then there is actually a lake to fish in bangkok that has all sorts of giants. Don't even bother try to fish in Pattaya. I would be interested to hear about what you decided to do and how it went. You can go to Bungsamran Lake in Bangkok and fish or contact one of the fishing guides and have them meet you out there.
http://www.john-tom....ml#FishingGuide
http://www.siamfishingtours.com/
PHUKET
http://www.phuket-fishing.com/
SAMUI
http://www.fishingin....com/index.html
KRABI
I would agree , go to lake and get guide there ....best catching day of fishing you will ever have......or go to Phuket and head out to Admin islands take 2-3 days to fish as it is a 1/2 day trip there but GREAT fishing....Pattaya is a bust ......or you may try far south islands ...not bad .....
good luck but you will not need any if you go to lake....20 min from down town Bangkok...
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Don't care what anyone says about locally made pies, Fray Bentos are the ultimate pie, I'm drooling over the keyboard thinking about them.
Perhaps there is a good business opportunity to be made importing them, they are tinned so they would last for years!!
I have imported a couple of Frey Bentos pies ,but the trouble is that they weigh heavy and the postage means that they end up costing over 7 GBP a time....but I have to agree that they are unique and have never found any pie to compare.
One poster had agrued for Lady pies...apparently one of the mythical Australian'best pies in the world'...........;Krapp.
Anyone from Bristol will tell you that Clarks pies are the best .
Why isnt anyone importing Ginsters Cornish Pasties?
Sorry but you lost all credibility with that last statement. Ginsters are not pasties. They have their factory in Cornwall so they can call them "Cornish Pasties", but anyone from Devon or Cornwall (and I would have thought Bristol also) will tell you they are nothing like a proper pasty. They are processed crap that are only good for garage forecourts, where we will all eat any old <deleted> when we are hungry enough.
It's like comparing Kraft cheese slices to a wonderful mature Stilton - sacrilege!
here here, i totally agree with you, at last someone who knows what they are talking about. and as for the guy in Pattaya who makes quality pastys well thats b-----ks, Iv e had them there and there pastys are crap and they've got carrots in em, absolute sacrilege
Not sure who's you have had but carrots , ??? really well wrong ..not in ours
And i bet you have not tried the curry one ether, not in UK i bet ??? but very popular and good.
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I am in Pai and want to make some sausages. How can I get some skins. herbs and spices and a recipe?? And how do I pay? My wife will not allow me to go to Pattaya....
Colin
I have a wife like that
I should have the web site finished tonight, so you can go there and order and all info will be there.
I will post when done to let you all know, sorry we had some problems, but working them out.
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Thanks MrMoo.....
Already knew about them, the cost of shipping they quote to Thailand is quite prohibitive, just under 150GBP for a 30kg package, plus even though they state on their website that delivery is 'direct to your door' when I contacted them they said that everything was shipped CIF and not DDP, so it could get very expensive.
I am working with my pie makers , and trying to come up with the same type pies , crust like we use on our sausage rolls, (puff) and have contacted tin makers ........not sure but trying to work on this as they are very nice pies and i know many would like them.
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We are in Pattaya and ship items to the south all the time,
we have many items , food stuff , but soon will have HP, mustard's, and such also.
we have cheeses and cooked meats and meat pies , fruit pies and ready to eat meals.
Dry cured bacon, smoked bacon, ham , and German , American and British foods.
please have a look at our web site , soon will have a link to pricing,
send e mail and we will send e mail back with pricing.
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i just posted this on Pattaya forum for all to see and i wanted to share it with all of you also
If you want to see and read about bacon try these links
a link to see how factory bacon is made in a few day with flavoring to taste like smoke and color to look that way
it lasts 3 min
LINK TO THAI VISA PEOPLE THAT USE SMOKERS AND SMOKE BACON AND OTHER MEATS
http://www.thaivisa....king-your-meat/
MAKING BACON EXPLAINED IN A COUPLE OF LINKS
http://thepauperedch...tures-in-h.html
http://uk.answers.ya...22014327AAaFQDg
http://www.3men.com/bacon_making.htm
Introduction
Bacon is made from fresh pork which has been cured (preserved with salt) so that it will keep for longer. There are two main methods of curing:
Dry Curing
This is the oldest method and each farmhouse would have its own recipe and a slab of bacon would be kept in the inglenook above the fireplace. From Saxon times pigs were fattened in oak forests on mast (acorns) during Autumn and cured to provide meat for the family in winter months. Bacon formed part of the rations for long distance sea journeys, heavy salting preserved the meat from spoiling, but by the time it reached the Americas it was tough and more like boot leather than bacon as we know it today.
Wet Curing
The term ‘Wet-cure’ means to immerse in a liquid brine (a salt and saltpeter solution containing useful salt tolerant bacteria) for 3 to 4 days. This is a much milder form of curing, and the meat is cured in the brine under refrigeration. As meat keeps fresh longer at lower temperatures it does not require so much salt. The Wiltshire Cure (Wet-cure) was developed by the Harris family of Calne, Wiltshire in the United Kingdom, and was revolutionary in its time (1840’s). As there were no refrigerators in those days, they used to pack the roof with winter ice to lower the temperature
Unfortunately ‘mass produced’ bacon today is not only immersed in liquid but pumped with water and phosphates to speed up the process and add yield. The more supermarkets squeezed their vendors on price, the more water has been added. True flavor has been sacrificed for profit.
I wrote none of this i just Googled and found this to share with others so you will understand why we only dry cure bacon and use a real smoker to smoke bacon and other meats..
read what other say , not me .
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Mr Moo is not, I suggest, making a good start as a sponsor of this forum.
Rather than post defensive posts (as seen on the Western Foods in Thailand) and posts on here attacking other posters he may be best advised to keep his mouth shut and concentrate and producing food in his quality niche area.
The fact remains, that for any volume purchasers, Western Wholesale, Bunters, Matvic, Asia West Foods all provide decent quality food at better value.
If Mr Moo's market is individuals who wish to pay a higher price for a greater perceived level of quality then he should focus on marketing to that group.
I was told being a sponsor was a bad idea and now i know why........the truth hurts and people are unhappy being told the truth ..........i answered your post and gave no comment about better ....just said try ......but that is to much for people with closed minds to understand ......
you wanted price you got it .....man wanted to know were to get another makers products i sent link to get .......defensive....yes you seem to be and that is to bad .......closed minds will get you know were .......people pay for what they get and not more hear ....just better quality...i market to all types of people and business and they are happy ....so keep your unfair comments to your self ......volume customers get discounts as you are not one you would not know that. .....
sorry to keep defending myself but these comments about who we are and what we do from people that have no clue is an insult.
i will be canceling my sponsor ship so you all will be happy and enjoy your little world ...of i am perfect.....
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Everybody is getting off track here as usual, the OP asked for "Farang foods/imported goods, people have given examples, OK
You cannot compare Western Wholsale and Mr Moo's - one is a Real Butcher the other is a Delicatessen type establishment, both have their good points, although Mr Moo being a snidey replier(fkn sponsor or not) does not reflect well with me, little bit childish in my opinion - hi jacking someone elses thread - NOT good Mr Moo, go litter your own thread!!!!
Now dont get me started about SteaK!!
I guess you mean the German master butchers that make items we sell at Mr Moo are not real butchers???
the smoker we use to smoke meat is not real ???
dry curing meat ....a skill used and done by butcher is what ???
smoked bacon, pastrami , and ham is no good ???? if done in a real smoker ????
we are a deli ???
you know all this how???
you are an expert and an FDA inspector, GDA inspector ??????
I dare you to ask to see what they do in any meat shop in Thailand , we allow customers to see and watch what we do through our glass windows to the production area ,,,,,do the others??????a deli .....you have no clue
and you say i high jacked this thread ,,,,,telling the truth about what and how food is made is high jacking ...?? have it your way ....eat flavoring and additives ,,,,enjoy.
I just hired a worker from western and she is so happy to work in a clean place, and fallow our hygiene rules ,,,,come in and ask her......name is New
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stop in and give you web name and you will get free samples ,,,after you try them ,,then let me know what you have to say....
That's a very generous offer, if I have a dig at you can I have some freebies too
Sir,
I give samples all the time ......as the web page says ....try before you buy ........we make one item a day as samples for people the stop in and give cheese samples every day , all but Yar
stop in and ask and you will get something to try and if you want i will make sure you get sample of meat item..
you do not need to dig at us ,,,,we just take a lot of pride in giving people the real stuff ,,,,not flavoring / additives ....and to put ....flavoring with real is .....well you know .......i like real food not additives and will not use them in anything we sell....
have a read
www.mrmoopattaya.net
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Mr Moo, I apologise for voicing my opinion of your products, as you are a forum sponsor this was uncalled for (albeit not untruthful).
Dare I say it (yeah your a forum sponsor and all that) but Iam sure the owners of WW do not appreciate a competitor criticising them either in what now appears to be self promotion (why not your a sponsor, your allowed to) in attempt to sway people off their products.
As for the cheese thing, my bad....did not know my mate and your good self had the same supplier, To him I apologise as you are obviously rather pissed about.
Anyways, back to food, there are some very decent suppliers around and for that Iam grateful.
Well sir,
Facts are facts and liquid smoke is not smoked meats ,...it is flavoring ,,,not smoke....,,,,that is a fact ....i could go cheep and use that stuff ( AND MAKE MORE MONEY) but i would rather give the real deal to my customers ,
It takes more time and money to make real smoked meats and that means skill also ,.....i see post all the time of people who do not sponsor and maps and web links , i have learned why others do not pay to sponsor, it is a waste for the sponsor who spends his hard earned money and time, on trying to explain themselves to people that know little of what they say...
dry cured bacon takes 9 days to make or more , brine injected and soaked meats take 3-4 days , you pay for water 10-20% over green weight , at 200 baht a kg you buy water , and it shrinks to 1/2 the size ...correct ....well dry cured bacon has water removed and does not shrink that much due to lack of swelling and water injected in brine cured bacon....fact......
go to western food forum and read about smoking meats from posters and you may understand what i am saying and you will read what people that spend time and there own money to do at home say about injected liquid smoke compared to real smoked meats,,,,they know as they do it....
if you want fake ....go buy it .....i am not slighting them or the others that use liquid smoke .....just stating facts
Profit over quality will never do for people that know REAL SMOKED MEATS
I hope you will try real smoked bacon or ham before you compare it to flavored meats.
I know you have not tried our items and hope you will ,,,,stop in and give you web name and you will get free samples ,,,after you try them ,,then let me know what you have to say....
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IS LIQUID SMOKED IN SALT BRINE REALLY ....SMOKED BACON
Dunno, but WW do list a smoked and non smoked bacon, im keen to have a try as the rancid <deleted> I just ate was terrible (some packet thingo from Carrefour).
Well if you want the real deal not liquid spray then give us a try as we really smoke our meats , bacon, Hams, and such .....the taste is much better than fake liquid,,,,brine bacon
www.mrmoopattaya.net
real dry cured bacon .....you will not find anywhere else , the best in Thailand
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If you want Butchery products i recommend Western Wholesale on Chaiyapruek 2, Beef, Sausages, Bacon, Pies, Black Pudding etc.
Yes, seconded. I went to Westerns yesterday and stocked up on bacon and sausage etc. It is just a pity they don't do smoked bacon.
Anyone know where I can get good smokey bacon?
I got smoked back bacon from there on Friday morning Syd??? Most delicious it was too!
IS LIQUID SMOKED IN SALT BRINE REALLY ....SMOKED BACON
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I've got another option for you Rich, just waiting on an email .... tell you over drinkies on Tuesday if I get a reply.
There is a lad in Pattaya who makes all different pies,steak and kidney puddings,pork pies,scotch eggs,quiches, and they are quality pasties.He supplied me recently for my 50th birthday party at home in Pattaya and all the guests thought I had got them from the UK.
Tony 087167289
That's all well and good, but does he make steak and kidney pies that come in a tin (so they keep for a very long time without a freezer) with a puff pastry crust?
We know loads of suppliers that have the standard fare, what is required here is very specific, pies in a tin, puff pastry crust and Fray Bentos written on the outside.
That does tend to narrow the field a bit.
GO TO
http://www.britsuper...Bentos_Pie.html
SHIPPED TO YOU
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saw most of it some time ago in "FreshMart" TheMall in Khorat - might still be on sale.
GO TO
http://www.britsuperstore.com/acatalog/Fray_Bentos_Pie.html
SHIPPED TO YOU
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If you want Butchery products i recommend Western Wholesale on Chaiyapruek 2, Beef, Sausages, Bacon, Pies, Black Pudding etc.
Yes, seconded. I went to Westerns yesterday and stocked up on bacon and sausage etc. It is just a pity they don't do smoked bacon.
Anyone know where I can get good smokey bacon?
We at Mr Moo a sponsor of this forum are making the only dry cured bacon in Thailand and we have smoked bacon also, & ham , plus ; New york pastrami, German meats & sausages
local made cheddar cheese at 450 baht a kg and other cheeses , sausages , & pies , fruit , meat , ready to eat meals , and more have a look and read of web site.
and we ship to all of Thailand 5 KG min order ,,,we do a lot of shipping and flying of items all over Thailand.
stop in shop and see many items not listed .....like pat'es , curry pasty,
www.mrmoopattaya.net
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Hello Moo -- Thanks for your generous offer -- I am working with some of the same cultures as the lactic / semi-lactic cheeses but I am going for more of a dryer pressed variety as I just do not have the kitchen and refrigeration to keep the softer cheeses at the right temperature and humidity for the required time -- let me see where this all takes me and I will be in touch -- also now I am about 300 km from Pattaya . Regards/ Jazzbo
just trying to help, stay in touch and if you want contact us and i will get you in touch with Michelin Star Chef, Jean-Yves More, he is a great guy if you can understand French / English , he would be happy to help i am sure
i know your far away but e mail and phones make us all closer now.
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well then try the pies and see what value there is if your unhappy , we will give you a full refund.
without trying it is subjective to even say they cost to much , or if they compare to other...correct??
we have the only dry cured bacon in Thailand and it is much better than any other,,,real smoked bacon and hams also dry cured ...who else has that made in Thailand ?? New York pastrami, ..12 inch American hot dogs ..
local made cheddar cheese, soon Lankisher , and Blue all locally made at fair prices ...
I pay 55 Baht for very good quality steak & kidney pies. Making the assumption that your pies can match that quality, what are your prices per pie for, say, 24.
Similarly, please let me have a price for, say, 20kg of English Breakfast sausages - and how many per kilo ?
Thanks.
I should also say we can make whatever size and weight sausage you requier , natural or colegen casing, and flavor as you like ......we do many special orders for shops that want there own trade mark items ....size and spices to there taste, we can send a sample to you or you can pick up and let us know what we may need to do if anything to meet your needs please.
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I am just doing this cheese stuff for fun and playing with the French stylee cheeses... My source for raw milk is only 20 km away and travels on ice to where I pick it up...
well good for you ,,,we have a retired french chef who made a living making french cheeses and he makes the best i have ever eaten
contact us by e mail and i will get you in touch with him he i am sure would have great info to help you
Western Food Survey
in Western Food in Thailand
Posted
I to do a Mexican Chorizo , not the Spanish type and sell to restaurants ,, and American customers.....i am thinking of doing Spanish type....for the euro crowd.we have also Jack cheese and pepper jack made locally, what a treat that is...
we have ready made Chile con carny and Texas chili,,,,just heat and eat .
I love Mexican food and plan to add more as i make my own tortillas now and may sell them also and salsa.
Mr Moo