U235

8 hours ago, tutsiwarrior said:

thanks for that...I hadn't considered Verasu as I always associated their stuff with high prices and I wanted to keep the expense under thb5000...looks like they have some items in that range and I'll investigate...

 

anyone else? doesn't necessarily have to be ordered from lazada...I just thought of them as they have low prices and COD delivery convenience...I also wondered about the power requirement for the duty described above, ie, veg chopping, purees, pastes, etc...presumably lower than 1kw.?..

 

 

Used to be a happy customer of Lazada till they allowed Chinese sellers on their site. Couldn't resist the low prices one time so I placed an order of approx 5 kitchen tools. Took two months for everything to arrive from China, and from the 5 things I'm only satisfied with the hamburger press. 

I would only buy well known brands, especially if you buy electronic stuff.

I have such a kitchen robot, and honestly, I never use it. Found out it is too much hassle if I just need to cut a cucumber and a carrot. (need to take it out of the cabinet, clean it as it has not been used for a while, assemble it, put the vegs in it, disassemble, put the vegs in a bowl, clean all parts, put it back in the cabinet)

A sharp knife and a wooden cut board mostly do the job much faster  unless you need to cook for a big group, then the robot wins.

5 hours ago, vogie said:

Do you know that the bugs (weevils) actually come in the flour you buy, the female lays her eggs in the grain kernel and makes its way into the flour. The only way to kill the bugs is to freeze the flour for 24hrs, but the thought of baking bread with these critters inside is quite sickening. 

Good idea, will try it!

2 hours ago, billd766 said:

 

I looked at Schmidts earlier this year and chose about 4 types of flour, 5kg of each then asked for a quote. The cheapest was 70 baht/kg and the most expensive was over 330 baht/kg. I pointed out that I was trying to start a small business (I wasn't) and that I would have to sell my loaves at about 250 baht to show any profit and when I told my prospective (non) customers they said that they would not be interested at that price.

These prices are insane... I buy my flour in bags of 25 kg and pay thb 1040 for T51 and thb 1290 for Typo 00. (+ 7% vat)

Surdough Bread and wholemeal bread (pain complet) are thb 1850, Dark Rye Bread is thb 2350, but these I don't buy because it will take years to use them all. 

The supplier lives quite far away from my place, so I buy enough for one year. If you put the flour in small, well sealed bags, then it's no problem to keep them a year or longer (just be aware the bugs!). And it is convenient to have a large stock 

6 minutes ago, mogandave said:

 

Where do you get the casings? (No Pattaya jokes please)

 

For 'worstenbrood', you don't need casings: just form a sausage, pre-bake it (you don't want your bread to become mixed up with melted fat) and put it in the dough.

I don't make sausages very often, but I have a stock of collagen casings I ordered over the internet.

There are reports from people who buy them in Makro or the market, but they need a lot of cleaning and I don't want to waste my appetite on it.

There is a wholeseller in Thailand who sells all Western meat additives, casings (in bulk) etc but (I can not help it) he is located in the place you don't want me to mention 

44 minutes ago, Naam said:

yes you can. delicious nicely spiced cooked pepper ham, taste nearly identical with Kassler in Villa Market, Pattaya.

 

I know Pattaya is famous for it's huge choice of meat,  but a 6 hours drive for a ham is a bit overkill for me.

46 minutes ago, Naam said:

the author Mr. Sonnenschmidt might have a German name but obviously does not speak German.

I guess he does

http://www.proimmuneco.com/FHSonnenschmidt_cv.pdf

34 minutes ago, Minnie the Minx said:

U235 Here is a trick. Slice the cabbage and put it in a large collander with layers of salt as you add the cabbage. Leave it for an hour then squeeze the juice out, THEN pack it in the jars. This is what I do my mum's trick, use black peppercorns, fresh horseradish, dill and a couple of chillies, garlic cloves for flavour in the jars. Best sauerkraut recipe imo but the pre squeezing is important.

Thanks for the tip! Will try it.

As seasoning, I just used some juniper beans and sometimes white wine. 

50 minutes ago, Naam said:

Objection Your Honour! your picture might show Kassler but not Rippchen. 

this is what Kassler (Kasseler) Rippchen look like:

 

Please send your remarks to the author of the book I used LOL

https://www.amazon.com/Charcuterie-Sausages-Accompaniments-Fritz-Sonnenschmidt/dp/1428319913

But it is true, I saw recipes with and without the bone, some used completely different spices and some were baked in the oven. I used Fritz Sonnenschmidt's one (so loin without bone) but with a bit more spices to come as close as possible to something which can substitute a ham. Incredible you can not buy a ham here, even not TGM ;-( 

35 minutes ago, CLW said:

Mouthwatering...
Rippchen with sauerkraut and mashed potatoes. I'm in heaven

Unfortunately, the seal of my 'sauerkrauttopf' suddenly broke so I had to throw away the stock.... Already making a new batch (in an jar from Amora mustard this time )

As there was a recently a topic about it, here is how to do it:

Use 'Thai white cabbage'. Not sure it is the same as at home, but it does the job. Be sure that you buy enough as it will shrink (see at the last pic how much is left). Slice it with a sharp knife, but throw away the hard part on the bottom of the cabbage

Put a bit of cabbage in a jar, put a tbsp salt on it and push it with a wooden tool. The pushing and the salt will let the cabbage release it's juice. Repeat this step till the jar is full.

You see the juice?

Ready! Now put this for a month or so in a dark place. When the fermentation is done, I move it to the fridge.

Not in the mood to cook a decent meal tonight.....

1 hour ago, Pdaz said:

Yes,  I've hunted for ready made frozen vol au vent cases a few times. Found some jumbo sized ones in Villa once. But none since ( typical Thailand, sell out, never order again )

I too have made them at home with limited sucess. Either scoring a single sheet of pastry or rolling two together and cutting out with a circular pasty cutter.

I would make a rich bechamel either with chicken and mushroom or prawn and crabmeat. Brings back memories of the dinner party food my Mum would cook in the mid 70's. 

 

Another option for the same filling is to cut a circle of puff pastry and make mini 'pasty' shaped puffs. Not as elegant as a vol au vent but tasty nonetheless.

I have a supplier in the South who can deliver the small ones baked and frozen, but it is such a problem to transport them 800 kms to my place that I gave it up. And they are not big enough for what I want to make anyway.

Puff pastry is one of the few things which really don't work well for me. Tried several commercial brands and tried to make it by myself, always some problems. The local brands mostly contain too much sugar (surprise!), they don't 'puff' well etc.  The home made version is ok but quite a lot of work to make. If you want to try it by yourself and you have a pasta maker; make your dough with a pin roll as usual, but finish it with the pasta maker in order to obtain perfect flat sheets of pastry (use some flour at this stage) 

In my country the "chicken-mushroom-meatball" sauce it what a turkey is for the Americans. On special occasions mother starts to simmer a whole chicken with vegetables, after hours the meat is removed and the sauce is made. A process which takes almost the whole day. Unfortunately, these days you can buy it in jars in the supermarket - not really same-same...

48 minutes ago, anotheruser said:

Brave posting that but it looks good indeed. 

Amazing how it looks like the original from 2014 (sorry, never heard about a 'meatwich so had to google it)

https://twitter.com/hashtag/meatwich (scroll down)

2 hours ago, Moonmoon said:

This country is becoming North Korea soon.

Nope, North Korea has an elected government

1 minute ago, Naam said:

what kind of condoms need fertiliser?

Mine, so that they grow bigger

17 hours ago, anotheruser said:

Depending on what type of pizza you are trying to make you can use either. Pizza much like modern society has evolved. You will find many types for any taste.

Sadly, on many commercial pizza's they don't even put cheese, but a cheaper fake product. In Asia the manufacturers can argue that real cheese would make their customers sick (most Asians are lactose intolerant), but they use this trick also in  Europe and the US. 

Best is to avoid frozen pizza's and chains a la Pizza Hut as the plague and go to real restaurants, but even then you can not be sure.

Last year many Americans were horrified wen they found out they have been putting wood on their home made spaghetti sauce for years ;-) This happens if you buy cheap fake American products instead the real Italian ones lol.

http://www.foodprocessing.com/industrynews/2016/kraft-heinz-in-lawsuit-over-parmesan-cheese-containing-wood-pulp/

http://time.com/4226321/parmesan-wood-pulp/