mpdkorat

From other posts the OP has made it's obvious he has friends and is not realy the shy type anyway.

I have never met a thai girl who did not cheat on her farong boyfriend when he is out of the country. Most of them (ones I do or don't shag) we end up having a laugh about how they get money from their bf. My friends have pretty much had the same experiences. This includes university girls.

I'm not saying ALL girls are like this but its ridiculusly standard. If there are absolutely any hints she is cheating on you she is.

I like the Tiger girls at Suan lum.

My wife has a profound hatred for Tiger Girls, can't think why........

Martin's a top guy. I respectfully ask that the moderators close this thread now.

P.s. Martin I'm PM'íng you the number of the meat supplier

When you printed out the online TM.7 form, did you print the front and back of the form on two separate sheets of paper, or did you print it on both sides of a single sheet of paper?

Last year, Jomtien told me they would not accept mine as it was on two sheets of paper, only if it were printed back-and-front on a single sheet of paper like the forms they have in the office.

Maybe that is why they refused your form, but didn't quite say so? Maybe they thought saying "must do original" meant "same-same like the original form in our office?"

I was also told at the Kap Chong office they would only accept the online forms that were printed on one sheet of paper, as I had printed mine on two seperate sheets I had to write the form out again.

Someone mentioned to me that maybe the engrediants that I'm using might be just too good, he suggested throwing in a few eyeballs and some ears. No sure if that would work.

I basically make my sausages in a similar way to you, but I find that the texture of the sausage a bit grainy. I tried adding more fat but to his date have not been able to overcome the problem. Anyone have a solution to getting the sausage texture smooth.

Here's my formula for a good breakfast sausage, that you can either stuff in casings, or make in patty form.

This is for one Kilo:

Ground lean pork ham 800 gm

Pork Fat 200 gm

Sea Salt 1.1 Tbs

Powdered sage 1.3 Tsp

Summer savory 0.9 Tsp

Nutmeg 0.4 Tsp

Marjoram 1.5 Tsp

Ground black 0.7 Tsp

pepper

Are you using large onions? I have never seen smaller onions in Thailand. If you use the larger onions how long do you pickle them for.

Shallots with the red skins. Fresh at the market.

Ill give those a try then, Thanks.

Are you using large onions? I have never seen smaller onions in Thailand. If you use the larger onions how long do you pickle them for.

I only use onions (pickled onions) but found that after soaking in brine for 24 hours, rinse them well and ensure that they are as dry as possible before putting them in the vinegar. Leaving them in the sun to dry doesn't appear to w*rk. I use kitchen towel paper and dry each one individually.

Also ensure the onions/veg are very fresh.

I basically make my sausages in a similar way to you, but I find that the texture of the sausage a bit grainy. I tried adding more fat but to his date have not been able to overcome the problem. Anyone have a solution to getting the sausage texture smooth.

Here's my formula for a good breakfast sausage, that you can either stuff in casings, or make in patty form.

This is for one Kilo:

Ground lean pork ham 800 gm

Pork Fat 200 gm

Sea Salt 1.1 Tbs

Powdered sage 1.3 Tsp

Summer savory 0.9 Tsp

Nutmeg 0.4 Tsp

Marjoram 1.5 Tsp

Ground black 0.7 Tsp

pepper

Pork fat can be very fatty pork belly, try and maintain 20% fat content, the flavor of sausage is in the fat.

No savory available, you can substitute oregano of necessary.

Cut ham and pork belly into strips that fit in your grinder.

Place on a low rack or tray and pop in the freezer till the are stiff, not solid frozen, depending on the power of your grinder.

At the same time place the metal grinder head in the freezer also.

When the meat is stiff, remove and grind with coarse plate, mix pieces of fat and lean as you grind.

Place in large bowl and mix spice ingredients into the bowl and mix very well, form in pattys or stuff and freeze.

My best mate at school older sister got shagged by Bryan Ferry, but i suppose quite a lot of peoples sisters got the same treatment.........

~

A friend came up with a Thai catalog which includes forms to apply for ownership and insists that we are allowed firearms here if we register.

Does anyone know the real facts of this, as opposed to opinions?

Not that I am the violent type but I have always preferred to have something for protection of myself and my family in our home but of course would want to go the totally legal route if it is available.

Thanks

No they are not. If you have your own home and your wife is the head of the house hold on the tabian Baan she can hold own a firearm legally. But you can not touch it, its called Pit mur (wrong hand) if you do and you will be prosecuted for it. So if you shoot some one get your wife to shoot him again and you have a bath. Hope thats clear enough for you.

MPD - perfect! ...but it sounds like he got the better deal

To be honest I think I got the better deal. You have never met the ex wife

I have always found the Thai police to be very helpful and accomadating. A thai police friend of mine is now living with the ex wife and looking after my ex resort. You go to luv em. I did get to return the favour though, when I met his ex wife a year later in Pattaya.

Hi,

In Bangkok, lard is readily available at Villa Markets at a price it's easy enough to render pork fat to make your own as has been mentioned. With the temperature in Thai and the humidity it becomes very soft for pastry making (other than Hot Crust ) and nixing 2 parts of rendered lard with 1 part coconut oil, available in just about any market produces a much firmer "lard" a much better product for this country.

Suet is only obtained in any quantity from around the kidney of beef or lamb, usually needs to be ordered from your beef supplier. It can be shaved or grated and used as "Atora" but you have the slight problem of the stringy membrain running through it. A better way is to render it gently, pour off, and when cold and solidified, either grate or if you have access to a mincer then mince it. it's what British housewives did before the war when most didn't go out to work. The reason that suet is used is because it melts at a higher temperature than other cookin fats, allowing steamed puddings etc. to rise to their wonderful fluffy state before the fat melts and "sets" the puddings.Hope this helps.

Regards

Mick Towers

Yes it did help. Thanks mick I have ordered the fat from around the kidney I hope he understood.

Hello Sheepshank -- Where is Donna's Farang Foods in Khon Kaen??

...and to M. Khorat I found this interesting XLS spreadsheet on sausage making spice proportions ... 'hope the attachment works.

http://www.donnasfoods.com/

And thanks for the spread sheet

thats funny, issan folks are known for eating raw beef (koi') try the local thai market...flies included

No problem with the flies as they don't charge extra for them. Lots of beef shops here but as with just about all meats, the locals always prefer to pound the meat, bones and all, in a klok (mortor and pestle) until it resembles a paste. Somehow a simple hamburger is just not the same when using mashed beef with bone fragments. Also, Brahman cattle are the only thing the local shops have and in my opinion are far better suited for riding than eating.

Thanks for the reply

The market stall should have its own grinder. just ask them to grind it for you. If that stall does not have a grinder try another stall. If that fails you can buy one of the grinders that fit onto the side of the table. You can also buy an attachment for the grinder and make your own sausages. Everything is possible you will get there in the end.

No, in practical terms it did not. Nobody asked for any verification at all.

However, as my tale will tell anybody, you open yourself to a lot of responsibility and potentially a world of pain after investing emotionally in a kid where the mother might have no other motive than securing a father initially and then going on to look for 'better alternatives' after time is not so pressing any more.

I neither do know you nor your girlfriend so I do not want to be so quick as other posters here to jump to any conclusions about your private situation or intentions from any side.

However, I personally cannot imagine a greater pain than being separated from ones own child (being the father biologically or emotionally -- it does not matter at all), so I want to put a big warning sign up here for you. Have a good look at it from all sides, before doing something you might regret later.

If you had been married you would have rights, but you were not married so you didn't. But I agree with you in real terms there is no big deal putting your name on the birth certificate. It's done all the time in Thailand as you quite correctly stated.

doc says she looks over the worst but still needs a lite oxygen feed for help, it's the 5 day mark that tells he said. in a day or 2 they might see how strong she can breath on her own, But for sure it will come. She open hers eyes for about 5 minutes today. like it was the first time see was ever seeing and it might of been . she focused ? as well as a newborn can, on her mom. emotion came strong but it was all good,

later the new Mum is calling ,loudly, shes getting better too. lol

Lodes.

Lodesafun.. This is an awfull story and I do wish you and your family all the best and that you daughter & GF recover quickly. I have no real advice to give you. But I can advice that for the birth of my son (normal delivery) I paid 3100 baht in a government hospital here in Korat, which has an excellent reputation for child birth. I believe for a C Section the bill would have been 9000 baht.

The Sima Thani is also a very nice hotel (somewhat "plush", as you put it). I like the location better than the Royal Princess. Shopping at "The Mall" is about 1Km+ from the Sima Thani, so it is within walking distance. There are always Tuk Tuks available in and around the Sima Thani area.

From a convenience point of view I would agree with Ken, the Sima Thani is closer to all the amenities. The Royal Princess is a very nice hotel though if you are up for the extra driving.

We cannot find any decent restaurants for Indian food on Phuket and am dying for a hot and tasty Indian curry. Any good recipes? Puleez!

This is a useful site

http://www.curryhouse.co.uk

Hi jazzbo; Yes you are correct "pig oil". I see it regularly in my local market, hanging up in plastic bags at most stalls selling moo. They look like bags of p1ss and they retail at 10-20 baht per bag depending on the quantity. I was thinking about mentioning it in a previous post but as I have never used it I didn't feel qualified to comment.

Anyway, I have always preferred to take the fat from a freshly killed animal and render it down myself because you just don't know how long the stuff in the market has been hanging around for.

I've also taught myself to make pork sausages because I don't trust the quality of the produce in the local market. And before anybody asks, you can buy salted-down skins "sai moo"(?), for 250 baht per kg, if you ask nicely, at any stall which sells pork and/or sausages in your local market .

Made the lard yesterday as per your instructions, worked out very well. I was assisted by the mother in law. When she saw what I was doing she said you can get that in the market for 15 baht (Pig Oil) She then took me to the market and there it was a bag of pig oil hanging there. I will try that next time. With regards to the 'Sai Moo' thats my next project making sausages.

Now made the sausages and the pork pies. Turned out quite well for a first try.

ok ..I put veggies' names that we TH just use farang's words

Green Oak (กรีนโอ๊ค)

Red Oak (เรดโอ๊ค)

Red Coral (เรด คอรัล)

Butterhead (บัตเตอร์เฮด)

Frillice lceberg (ฟรีไลซ์ ไอซ์เบิร์ก)

Green Cos (กรีนคอส)

Rocket (ร็อกเก็ต)

Parsley (พาร์สลี่ )

Silverbeet (ซิลเวอร์บีท)

Mizuna (มิซูน่า)

Tatsoi (แททซอย)

Watercress (วอเตอร์เครส)

Alfalfa (อัลฟาฟ่า)

Rosemary (โรสแมรี่),

Sage (เซจ)

Tarragon (ทารากอน)

Thyme (ไธม์ )

Thanks again guys and bambi

Some things just don't grow around here and so the Thais have no words for it. You have to go to some Farang store or bring it back with you from home. Examples would be Krachai - a Thai root spice that is related to khing and kha (ginger and galangal respectively). Indeed we only say galangal because we've borrowed that word from Indonesia or something. Why would wee have a name for something we don't know, grow, eat, or ever see ?? Same with apple or beet, the Thais just call it by its Western name. And just by odd chance they import apples, and then grow beets up north in the cold season. A rare case where you have our words used for our things. But no Thai equivalents. You are likely S.O.L.

If that is the case thanks. Explains why it has been so difficult to get any reference to it. Thais do seem to use sage extract for cosmetic oils though, but not for making Pork Pies or sausages.

My English Thai dictionary shows Sage as พืชจําพวกสะระแหน่ sà-rá-nàe which is mint/peppermint not sage so that didn't help much.

Yah Han Ngoo หญ้าหางงู (Snake tail grass)seems to be some sort of regional grass from Chiang Rai. Not having much luck here guys.

I'm trying to get the Thai name for the herb sage "Salvia Officinalis" I believe it might be Yah Han Noo. Any assistance appreciated.

I'm trying to get the Thai name for the herb sage "Salvia Officinalis" I believe it might be Yah Han Noo. Any assistance appreciated.

Salvia, is that not the 'legal' alternative to pot?

Salvia Officinalis is just plain culinary garden sage used for cooking with fatty meats such as pork.

I'm trying to get the Thai name for the herb sage "Salvia Officinalis" I believe it might be Yah Han Noo. Any assistance appreciated.

Hi jazzbo; Yes you are correct "pig oil". I see it regularly in my local market, hanging up in plastic bags at most stalls selling moo. They look like bags of p1ss and they retail at 10-20 baht per bag depending on the quantity. I was thinking about mentioning it in a previous post but as I have never used it I didn't feel qualified to comment.

Anyway, I have always preferred to take the fat from a freshly killed animal and render it down myself because you just don't know how long the stuff in the market has been hanging around for.

I've also taught myself to make pork sausages because I don't trust the quality of the produce in the local market. And before anybody asks, you can buy salted-down skins "sai moo"(?), for 250 baht per kg, if you ask nicely, at any stall which sells pork and/or sausages in your local market .

Made the lard yesterday as per your instructions, worked out very well. I was assisted by the mother in law. When she saw what I was doing she said you can get that in the market for 15 baht (Pig Oil) She then took me to the market and there it was a bag of pig oil hanging there. I will try that next time. With regards to the 'Sai Moo' thats my next project making sausages.