boldface

I saw him a couple of days ago on 2nd road, pulling in people on bikes. I did think at the time that there was no way in the world I would stop for him.

Napolean

You have the only answers there are (aside from popping to Belgium owned restaurants and asking them for bulk purchase options). However, why not make a job lot yourself? Actually very simply, here is the recipe I use from marco Pierre White.

150ml grape vinegar

50ml white wine

1 shallot, minced

10 peppercorns

2 tbsp tarragon leaves, finely chopped and reserved, and stems set aside

50ml water

4 egg yolks, beaten

Juice of one lemon

300ml clarified butter ( I use Ghee, the Indian clarified butter when I am pushed for time. clarifying butter does not take long though)

1 tbsp chervil or parsley, chopped

Salt and white pepper, to taste

1. Vinegar, wine, shallot, peppercorns and tarragon stems in a pan and reduce until you all you are are left with is about 3 tbsp of reduction. Open the window for this as reducing vinegar can tickle the throat. Add the water and then strain through a fine sieve.

2. Place the egg yolks in a bowl with the lemon juice and whisk in the strained reduction.

3. Place the bowl on a pot of shallow simmering water and whisk for about 20 or 30 seconds, remove, whisk again. Repeat. The key is to cook the yolks slowly, ensuring they don't scramble.

4. Keep whisking until the yolks have thickened. Look for the ribbon stage, when they're firm enough that you can lift the whisk out of the yolks and drizzle some back onto the surface, forming a ribbon-like pattern.

5. When this stage is reached, slowly drizzle in some of the melted clarified butter while whisking constantly. It is critical not to add the butter too quickly or the sauce will split.

6. When the mixture has thickened and begins resembling a sauce, add the chopped chervil or parsley and begin tasting. If too sour, whisk in more melted butter. If not tart enough, squeeze in some lemon juice. If too thick, whisk in some warm water. Add the chopped tarragon leaves and adjust seasoning with salt and pepper.

7. Keep in a warm place until ready to use. The sauce will thicken as it sits. Serves eight.

You can pop it into jars (sterilise them in boiling water first), fill them up with a circle of grease proof paper on top of the sauce, then screw top on tightly, and immerse in simmering water until the popping part of the lid will not pop in and pop. Keep in the fridge for a few months, or you can freeze as well but its not so great that way.

Be sure to teach your missus how to make it though .... so that next time...you get the drift

Wow boldface, a real big effort you make to help me, thank you but :

1) I am not a great cook, only basics.

2) It would take me a lot of time to find the ingrediants ( if avaialbel in Thailand )

3) I am looking for the dressing sause, so not the fluent one ( am I saying this correctly? )

But, I am sure you are a great cook, enjoy the hollydays.

All available in thailand. Most in Makro actually. No special skills needed but it sounds as if you just want the stuff in a jar.

So what about the dogs? Shall we get rid of them? Or allow them to stay?

Leave the dogs alone. They were there before you were, are friendly, and not overly dirty.

They have ticks and scared customers away.

frontline will clear the ticks, food a couple of times a day will settle them.

I thought simple simons was an not a good breakfast. Last went there a year ago and my picture was exactly the same. I found it tasteless really.

In Jomtiem, my out and out favourite place for breakfast is the Sketchbook Cafe. For more farang food, Linda's is good, the new German bakery near to Winchesters is good as well. Pig and Whistle is dependable and tasty.

So what about the dogs? Shall we get rid of them? Or allow them to stay?

Leave the dogs alone. They were there before you were, are friendly, and not overly dirty.

Napolean

You have the only answers there are (aside from popping to Belgium owned restaurants and asking them for bulk purchase options). However, why not make a job lot yourself? Actually very simply, here is the recipe I use from marco Pierre White.

150ml grape vinegar

50ml white wine

1 shallot, minced

10 peppercorns

2 tbsp tarragon leaves, finely chopped and reserved, and stems set aside

50ml water

4 egg yolks, beaten

Juice of one lemon

300ml clarified butter ( I use Ghee, the Indian clarified butter when I am pushed for time. clarifying butter does not take long though)

1 tbsp chervil or parsley, chopped

Salt and white pepper, to taste

1. Vinegar, wine, shallot, peppercorns and tarragon stems in a pan and reduce until you all you are are left with is about 3 tbsp of reduction. Open the window for this as reducing vinegar can tickle the throat. Add the water and then strain through a fine sieve.

2. Place the egg yolks in a bowl with the lemon juice and whisk in the strained reduction.

3. Place the bowl on a pot of shallow simmering water and whisk for about 20 or 30 seconds, remove, whisk again. Repeat. The key is to cook the yolks slowly, ensuring they don't scramble.

4. Keep whisking until the yolks have thickened. Look for the ribbon stage, when they're firm enough that you can lift the whisk out of the yolks and drizzle some back onto the surface, forming a ribbon-like pattern.

5. When this stage is reached, slowly drizzle in some of the melted clarified butter while whisking constantly. It is critical not to add the butter too quickly or the sauce will split.

6. When the mixture has thickened and begins resembling a sauce, add the chopped chervil or parsley and begin tasting. If too sour, whisk in more melted butter. If not tart enough, squeeze in some lemon juice. If too thick, whisk in some warm water. Add the chopped tarragon leaves and adjust seasoning with salt and pepper.

7. Keep in a warm place until ready to use. The sauce will thicken as it sits. Serves eight.

You can pop it into jars (sterilise them in boiling water first), fill them up with a circle of grease proof paper on top of the sauce, then screw top on tightly, and immerse in simmering water until the popping part of the lid will not pop in and pop. Keep in the fridge for a few months, or you can freeze as well but its not so great that way.

Be sure to teach your missus how to make it though .... so that next time...you get the drift

I'm about to shut my office in Pattaya in a month or so, so watch the classifieds for the items - the full works and only a year old.

The chippy on the lake uses imported China potatoes which are of the floury type (as needed for chips). So they can be sourced easily enough. There is no excuse really. Also, the fish that all of these places call cod is not cod at all but is Tilapia - cheap as chips for them to buy but they do persist on calling it cod and making people pay an import premium for it.

Agree with the sentiments expressed. All good except the appalling frozen chips.

Sort it out boys.

We went there when it was just open. Very good indeed however the aircon was pitiful and being a hot day we didn't enjoy the experience. Busy dirty road or steaming hot inside. Products very good though.

25psi front 30psi rear

Siam@Siam?

Siam@Siam is undoubtedly offering an excellent range of buffet items and the price is laughably low at B. 555 net/person for barbecue only (at that price definitely ha-ha-ha!) and B 799 net/person inclusive of unlimited free flow wine. -

http://www.pattayamail.com/diningout/siam-siam-today-s-in-place-39588

You could have check for prices on Internet before you go

http://cartoonnetworkamazone.com/en/index.php/one_day_ticket

Need to add the bit underneath.

**To qualify for Thai Residents rate - Thai citizenship & Thai Residency (Expats with work permits, "O" type visas, Student Visas, Diplomatic Visas are eligible) Please note Tourist Visas are not applicable.

what annoyed me as I drove back from the office to Mabprachan through the back roads trying to elevate to higher and higher roads, are all the people with their stupid big trucks, especially the monster ones that are the fashion these days who were pussyfooting around and scared of going through an inch of water. Lost count of the number of times I had to stop in 12 inches of water for a few minutes whilst some guy in a huge big truck looked around all worried even though a vios had just gone through the water no problems at all.

Fairies

What did you do wrong to get a "fine"?

Songthews are so cheap.They have been so low for so long.With the price of gasoline I'm surprised that they aren't charging 50 baht.

I believe if I was A Songthew driver I would charge farangs more simply for the reason most of them have more money than

The average thai and can afford it.

Wash your mouth out with soap! There are poor farangs around here who get mortally offended by 5 baht! Hope the OP doesn't go to any tourist attraction where he would be paying 200-300% more than the locals for the audacity of not looking like an Asian dude.

What part of it's not about the money don't you understand? If you don't live on principles then so be it, move on please.

Personally I don't appreciate being taken, no matter how small. And yes I chose to walk away.

The original post only asked if the fares had gone up, nothing more.

It's not about the money, it's about the principle.

principle over 5 baht? Indignation might be best kept tucked away for 5 baht- people have been beaten and shot for 5 baht here no doubt.

Well I do, but for 5 baht I would let it slide. Not worth getting a bat to the head for 5 baht.

It's not about the money, it's about the principle.

principle over 5 baht? Indignation might be best kept tucked away for 5 baht- people have been beaten and shot for 5 baht here no doubt.

I get the bulk of my salary paid into Citi bank in Singapore and only take a "small" salary in Thailand, just enough to pay the bills and have some petty cash over.

If you are physically working in Thailand then best make sure they are declaring and paying all your tax - I know of 2 companies that all the employees have been hammered with this in the last 2 months, one of which is a smaller firm that is looking at big trouble all concerned having not even paid the token 50k per month at all with it all going offshore.

The answer is not much, and these would mostly be local UK or northern Europeans doing the job.

hope not - homepro is the %@#est shop in the whole world.

You can order online though and save yourself the agony of being stalked around homepro by a bunch of yoofs who only know two words; "mai mee".

http://www.directtoshop.com/webapp/wcs/stores/servlet/en/directtoshop/kitchen/kitchenwares---utensils-/microwavewares/microwave-egg-boiling-micron-5099-p90050

Homepro - 85 baht.

ummm they are not infallible....

This type of thing?

Problem with Microwaving an egg in the shell is that the microwaves penetrate about 3 cm and thats where the actions takes place with the heat radiating in and outwards at the same time. All these devices do is add a shield that does not allow the waves to penetrate the eggs, which also heats up passing that ambient heat to the egg which mimicks it being boiled. Rapid heating of pockets of the unprotected egg will caused it to explode.

You can try above Friendship - they usually stock this type of stuff. Also, Hardware Warehouse on the 36 rd towards Rayong or on route 7 - full of plastic crap like this but boiled eggs are not very Thai.

So it you are going to persist in this route, what I would suggest is a tin curry container like this...

.... cut down to the size of an egg. Pop the egg inside it, and then in a plastic microwave box with a bit of water in it, and experiment away. (Those foil containers are completely safe in a microwave by the way... before others say they are not).

Failing this, get a mug, fill with water, heat that up (stir it every 30 seconds though) then pop egg in the water, heat for another couple of minutes and then take out and leave in the water. If you do not stir the water as you heat it in the microwave it can get pockets of superheated water which will explode into your face when you drop the egg in.

Third option - pop the eggs in your rice cooker. Easiest of the lot - its what we do.