Swiss1960

I had your problem last year. After six month of investigation and ripped open walls (fol sule, mister, leak is thele, 100 plocent...), I decided to go with complete repiping, pipes around the house, directly inside the wet rooms, added warm water pipes at the same time, added separate stoppers for each junction 

Haven't found anything and anybody in Thailand, who is fit for finding and fixing underground leaks. 

Few answers:
- flooding, you should actually easily see on the outside walls of the building, flooding normally leaves marks. My main question would be, whether the house / the land it is built on is elevated towards the surrounding area, i.e. rice fields around it 

- water: where does it come from, does the house eventually have a well, is there a large enough tank in case of water outage?

- electricity: out in the sticks, you will not be the first priority of PEA in case of outage. Therefore, solar panels or a backup generator would be advisable.

1 hour ago, jack71 said:

I know that its alcohol that triggers my issues as its happend severatl times in the past. It sucks if I cant drink again...  

Well, you had your warning shot... it will suck even more, if it kills you

8 minutes ago, brendan3150 said:

thank you swiss1960

You can, if you like. But I guarantee you, there will be many more messages popping up shortly in your thread, so you will have plenty of options and advices to choose from.

Two completely different things, a virtual private server (VPS) and a virtual private network (VPN), and both irrelevant, if all you care about is speed. 

For speed, your main concern will be the network to choose. If you are staying at one place only, you might want to find a place with high speed fiber (i.e. 500/500 from AIS that I use), or then - if you are mobile - choose a SIM card from a provider that offers high speed roaming, maybe even on 5G, if your mobile device is capable of it and if the area is already covered by it, otherwise 4G is available almost everywhere in Thailand.

VPS and VPN are security and privacy features that you can use, but they actually slow your throughput down a bit. If https:// is good enough for you and speed is your main concern, then there is no need for that. 
- VPS speed is dependent on the Compute power that the provider has on his server, you need to read those specs.

- VPN speed is dependent on the throughput of the VPN server you choose. Since most VPN provider give you the option to choose from multiple VPN servers (my VPN provider offers 5 servers in Switzerland alone), you will need to find the provider that offers a server near to your data in the UK with good enough throughput.

I was vaccinated in Switzerland, then Booster in Thailand after 6 month.

Sent the Thai certificate to the Swiss federal health authorities, the Booster was included in the Swiss vaccine registry, and my Swiss certificate was extended by 9 month from the day of the Thai booster.

Praise you, Switzerland 

You are an early adopter of Windows 11. Is there anything in 11 that you were looking forward to? If not, go back to 10, it still is fully supported for at least 3 more years! 

Btw: Chances are, that toolbars ( if they are really gone and not just hidden somewhere, I don't know, as I wait at least one more year with the switch) might come back to W11, if the pressure from the community is big enough. If yo go back to W10, don't forget to give feedback to Microsoft about your reasons, feedback in the Microsoft world is key to initiate changes

That's the way they do it. Ensures that the next big rain will eff it up, so that new money must be allocated to fix it, start again from the beginning. Even main roads have this problem 

Only a small percentage of the money allocated for road repairs actually arrives at the bottom of the food chain (the workers). The majority disappears into deep pockets and is spent on committees, so the actual work uses cheap material with cheap workers

Download to where and in what format?

On 2/28/2022 at 6:36 AM, Jingthing said:

 

You sound passionate about pasta. I can respect that.

 

However, I want to clarify something.

 

Italian American style lasagna almost always uses ricotta (or tragically cottage cheese) instead of bechamel. There is a long history to that.

 

The spinach addition is much less common, generally seen as a more fancy version, but there is still the ricotta.

 

You can certainly get traditional lasagna in the U.S. There are many styles of Italian restaurants there. 

 

I have never claimed the ricotta version is the same. I have explicitly said it's the standard Italian American style so NOT the same.

 

I will add that it's very common to use cottage cheese instead of ricotta in Italian American lasagna especially for home cooking. Cottage cheese is cheaper so it's probably even more common than ricotta but I personally hate it in lasagna. 

 

The U.S. is not the only country that varies recipes. Have you ever had Argentinian pizza? Thai style American fried rice? 

Thanks for recognizing my passion, I appreciate that - specially since I know it is also yours, given the many threads you open about food and restaurants. I never had an Argentinian pizza, and I also never had a Hawaiian pizza... Same as lasagna - or many other things like potato gratin or cheese fondue - I tend to make them myself from scratch. Of course you can buy a cheese mix for the fondue, but if you choose your now favorite mix of cheeses, cook it in white wine (the same you will drink with the wine), add pepper and nutmeg and slices of garlic, add some corn starch dissolve in cherry schnapps and you are ready to go. Of course, I eat it with my homemade bread (another passion of me), and every so often put a piece of bread into the cherry schnapps before picking up the liquid cheese... that is btw how Asterix learned to eat it in Switzerland...

What I don't understand, why a perfect recipe must be altered, just to make it "American". That is a mindset that I don't understand. You see, Béchamel is sooo easy to make... a bit of wheat flour and butter, milk and vegetable broth (1:1), smother the flour in the butter, slowly add milk and broth and let it cook, then add spices, at the end add shredded mozzarella, cook for another minute and your are set! No more than 15 minutes including preparation. Why change something that is perfect already?

14 minutes ago, moogradod said:

Completely agree - the only problem being: Where to get tasty tomatoes ? The best I know are sold in TOPS, but they are crazy expensive for the amount you would need (approx 1.5 kg minimum). For spices it will be Rosmary, Tyme, Oregano, Bayleaves. Muskat, Pepper, Salt for the Béchamel. Receipt by Andreas Caminada. Should ring a bell if I look at your avatar name...????

Good quality of almost everything is expensive in Thailand.. but 1.5kg of tomatoes... you must be cooking for a huge crowd... my recipe for 4 persons uses 600g of mixed with 500g of tomatoes... but that probably depends on how long you want to reduce the tomato sauce to get the taste out... that is why I add a bit of tomato paste, so I don't need to simmer it for 2 hours.

Yes, of course I know Andreas Caminada, not only by name. I was lucky enough to be invited to the end of a leadership event at the Schauenstein Schloss Hotel to the Remisa - La Tavalda - a first-class experience!

2 minutes ago, moogradod said:

Will try the Vespresso. Thank you. In the meantime: I just did it myself for the first time in my life and my message is here to the asean members: It's easy ! Try it. Minced meat 70/30 (next time I will be doing 50/50) and self made Béchamel (pasteurized Grass Fed Milk). It was not 100% yet (but very good already and certainly better than many you can buy), but now I know the secrets of doing it and my next try will be using a receipe of a 3 Michelin star cook. This should then definitely yield the full desired result. As always while cooking, a lot depends on the ingredients. I used Barilla pasta sheets and 18 months riped original Parmesan from Italy. Next time the sauce will get more attention using fresh spices.

50/50 is what I use also. But the main "secret" for me is the sauce. I don't use tomatoes in tin cans, but fresh tomatoes, boil them for 1-2 mins in hot water, peel them and then mince them. Then you can add whatever spices you like, pepper, oregano, some potatoes paste to enhance the taste... 

On 2/13/2022 at 5:28 PM, darksidedog said:

I very rarely order a lasagna as virtually every one I have ever had around here has been a disappointment. The one option that works  and is very sensibly priced, is the frozen lasagna in Siamburys, though I wouldn't follow their microwave heating instructions. Defrost it naturally and heat it in a 160 degrees oven for 20-25 minutes rather than microwaving. Moist, well seasoned, nice cheesy sauce and mozzarella on top.

I had hoped following this thread to find someone raving about a really good one, but I suspect that is not the case due to there not really being a REALLY good one anywhere.

If you don't want to do it yourself (I do, takes about 1.5 hours and always ends up deliciously), try the Vespresso restaurant on the dark side. I had their lasagna and it was very good, you won't be disappointed

On 2/13/2022 at 4:12 PM, Jingthing said:

The topic HERE is lasagna.

Then why are YOU confusing people with spinach and ricotta, which both have no business in lasagna? Americans.. mess up every original recipe and then claim that it still is the same... People who want to eat lasagna don't want to eat a spinach cake.