sikishrory

I heard the limit was 0 (no alchohol)

Guess not

14 hours ago, snoop1130 said:

As of now, no relevant departments have stepped forward to solve the matter or help the woman seek justice.

 

Not Swiss enough

Its good they want to build a terminal but if they want something in koh samui they also need to sort out all the bureaucracy up there. Yachts want to be free to explore and not have to fill in new paperwork everytime they want to drop anchor in a new location. 

Phuket is quite accomadating to the yachting scene compared to samui and bkk but it can be a sticky situation for crew working on yachts that are based here year round. In Phuket this means tourist visas for the duration of your employment. 

I was taking it daily. I know you read everywhere it is the safest most researched supplement etc. 

What I noticed when I stopped taking it was a small loss of weight and definition of body.

I read some website maybe nhs or something one of the side effect is kidney failure. Stopped taking it.

I also have haemochromatosis that stresses my organs a lot already so I figured no need to push my luck.

As for energy though and not working out. I can't say I noticed much change

Best to stay away from this slag

On 4/10/2024 at 10:37 AM, OneMoreFarang said:

I have a new kitchen with induction hobs. The surface is flat glass.

 

My gf is used to cook with a wok up country with gas or the little charcoal things. And she is used to cooking with pans and pots on ordinary electric hobs.

 

Now it's time to buy some new pans, and maybe a wok, for the new induction hobs.

Do "you" use a wok with induction hobs? Maybe with a frame, see picture? Or do you use a pan?

I saw on pictures that there are special induction hobs for woks, but I don't intend to buy one of those.

 

 

Does this make sense?

 

 

 

 

I used a couple of special induction wok hobs and they weren't much better than a regular induction hob. 

The type of wok is the key here. 

Metal too thin it will warp.

Flat bottom wok is best as you want the bottom having good contact.

Gaggenau make a wok specicially for their burner but i threw it in the bin.

Im using one flat bottomed non stick one in my job now that did a good job today but i think its a cheapo one.

Anolon are decent mid range.

Woll were the most resilient non stick induction cookware i ever used.

As for regular woks without teflon my experience is the work but without the flat bottom they dont work well.

Calm down buddy

Like this guy - https://www.bangkokpost.com/thailand/general/2771686/songkran-confusion-has-tourism-promoters-red-faced

The boost is being felt already

13 hours ago, Will B Good said:

Three hour round trip........had to go to Chaiyaphum to request a Certificate of Residence.

 

IO: Sorry that"s not something we do.....????

Wife: Well we"ve had three before, all from this office

IO: Why do you want one?

Wife: I want to put my husband"s name in my blue book

IO: Why?

Wife: So he can get a pink card.

IO: Leans over and gets the form to request a certificate of residence....????.....Fill that in.

 

Handed it in to the IO.....wrong form. You need this one instead.

 

Fill that one in.

 

He checks everything and goes off somewhere.

 

IO: There's a problem. Your name is not in your tabian baan.....???

Wife: Yes it is.....that"s my name.

IO: There"s another problem. You had a different address four years ago.....???

Wife: Yes, we moved to our new address four years ago and we have completed a TM30 four times.

 

Two hours later........two ******* hours....... we get the certificate.....only valid for four weeks......no use whatsoever to us.

 

I am sick of this.

It doesn't happen often but yeh. It's total BS.  This is the country we choose to live in though.

Blanket policies and rules applied the same at every government office and bank would be great. 

Ah yes. Looks like he is enjoying his special 90 days of visa free travel.

He's about as Aussie as his bro Adolf

I underwent arthroscopic hip surgery at Samitivej Srinakarin Hospital 10 months ago and documented my experience on YouTube for others. In the video, I discuss aspects of the procedure that I wish I had known beforehand. If interested, feel free to PM me for more details.

The surgery cost approximately $20,000 and was covered by my workplace insurance. Initially, I had a consultation in Phuket. Since there were no specialists on the island capable of performing the surgery, the doctor referred me to Dr. Winyou, who had been his teacher during his studies. Dr. Winyou has a stellar reputation and extensive experience, having served as the former medical director at Bumrungrad Hospital before joining Samitivej.

The price of the surgery at Bumrungrad Hospital was comparable, as I had received quotes from both hospitals. While the service at Samitivej was generally good, there were some negatives, although I won't delve into them at this time.

My main advice is to consider surgery as a last resort. Although arthroscopic surgery is minimally invasive, there are potential serious side effects, such as permanent erectile dysfunction due to traction applied to the pudendal nerve.

In my case, I exchanged a labral tear, which caused occasional discomfort during certain movements requiring power, for intermittent an ache and no long-term arthritis.

I think your 2 previous threads on the topic had most of the suggestions already 

Maybe Jimmy Barnes should give Sek Loso a call about why som sarn is the same as ain't no second prize.

3 hours ago, orchidfan said:

Thanks for your comments.

Note that is was the checking of boarding passes whilst DE~planning, at each aircraft exiting door which greatly slowed things up.

I had never experienced this before!

oh that seems strange. I wonder what purpose that could serve.

8 minutes ago, patman30 said:

As a former chef that run kitchens for a decade......
If the end goal is to open your own place/sell your own products
you would be much better spending the 300-500k on food and equipment and get practising
nothing beats learning more than practice
practise cooking what you think you would possibly sell in future
one issue with learning is it puts blinkers on the chef, and makes them a this way only type
food is flexible there are no rules or set ways, especially for business
for your own place the most important thing is to know your customer base
being able to cook the "best food ever" does NOT make you a good chef
running a profitable kitchen is what makes a good chef (many fail to understand this)

yes you are correct Baking is a separate speciality, baking is a science.
one comment you may not like
enjoying cooking at home is not the same as cooking for a business
the enjoyment may be soon lost as time and pressure quickly mount up
kitchen time management and pressure is what gets most chefs regardless of any training
and those who are used to having time quickly get stressed when on the clock
 

Also totally agree with this.

Practice.

For croissants specifically they are not that difficult to do by yourself if you have a good recipe and the setup for it. Setup is rolling pin, bench space, mixer and oven. Thats all. First couple of batches will be crap but its not as hard as it seems. The sheet butter is not that hard to find.

Otherwise look for some baking courses at the aforementioned places or try to get a job somewhere doing it.

For Thai food. Dusit Thani is where a lot of Thais go to do their training. I asked my Friend who did it not long ago but they didn't reply yet. This would be the place I would choose if I were you.

I'm not a big fan of Cordon Bleu. I don't like the extra 32,000 baht they slap on for being a foreigner although it used to be much much more. I also feel if you're going to spend thousands of dollars then you may as well do it in another country (for baking or general cooking). For Thai food if you have money to burn sure why not but I still feel Dusit Thani would be fine.

I'm a Chef and have worked in Thai kitchens and looked at Dusits curriculums awhile ago as they are also good for fruit carving and I wanted to learn more of that. The lady that teaches it there (Ajarn Pawana) is quite famous for it. Lots of the Chefs that worked under me trained there as well.

What you describe sounds relatively normal.

I arrived at BKK a bit over a week ago at 1am and was surprised how fast the immigration officer was able to make sense of the mess of a passport I have. I always hand it over with the visa page open to help them but they always scan front page first.

Showing a boarding pass when boarding a plane is sometimes required and sometimes not. Last week it wasn't.

You point out the first arrival hall being full. This seems to be a change. The first arrival hall is now for Thai passports and you have to walk a bit further for the second.

Strange that they are so understaffed as you say though

Where is the 3 days of national news coverage and hordes of "outraged netizens" demanding justice. Very quiet