mooken

Can anybody tell me the prices of gloves and balls at the pro shop please? I dont need green fee, shoe hire, club hire, caddy ar cart hire prices, just the price of balls. I have a feeling I will be using a great deal on my round so if the price is too high, I will bring them with me. Thank you good people.

Thank you for your replies.  I have already paid my green fees, I Was only interested in the prices of balls and gloves in the pro shop. If expensive compared to me locally, I will bring them with me.

Can anybody give me an indication of prices at the pro shop, in particular, ball prices, gloves etc, it would be greatly appreciated. After watching a fly by of the course, I believe I will burn through a great number of balls and am wondering if I should bring some with me. Thanks in advance. 

You should be aware that coffee pods are pretty bad for the environment (unless you will buy biodegradable ones). Since you are going to another county and it is one of the most polluted with plastic (look up problems in Thailand due to microplastic etc), I would totally avoid to bring those pods and I wuould instead opt for normal coffe or mocca or whatever.
 
Try to reduce your environmental impact, especially since that will affect you, everyone else and the ecosystems.
 
https://www.theguardian.com/sustainable-business/2015/may/27/nespresso-sustainability-transparency-recycling-coffee-pods-values-aluminum
 
https://www.honestcoffees.com/blog/environmental-impact-of-using-coffee-pods/
 
 

if you buy your pods direct from Dolce Gusto and sign for 12 monthly supplies of pods, they give you the machine free, you just need to order each month and you can take a break from ordering if your going away, we just got one for our business
 

Try the coffee isle at Big C and see if that is what you are after. Not 100% sure if they still have ....

Wanted to know what types of coffee capsules are available at Koh Samui and where. Thanks peoples.

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To answer the OP, I don't think that there are any operational heated pools anywhere in CM.

I would use one from November to Feb if there were one with shading from the sun.

I've been told of a few but I am waiting for confirmation back from them, it seems you may well be right b

Perhaps if its now too cold for you ?????? maybe a visit to the hot springs might be your solution.

google will help you or use the search function. top right of page

Thank you, definately would visit but need a daily swim spot for the kids, it's their holiday too.

It touched 38 degrees yesterday.. and you want the pool heated ??

OK in Jan.. Maybe its brisk.. But now ???

Fair call, when I've been in April it has been fine but these days I can only travel Christmas / New Year (calendar). The last two times the motel pools have been too cold for myself and left the kids with chattering teeth and blue lips in minutes. It's probably only a few weeks of the year but it's the few weeks I have.

Can any of you fine people suggest hotels in Chiang Mai that have heated pools. I seem to have to break a layer of ice on top of most when visiting, and I cannot bear the wrath of my children were this to happen again. Thank You

That's fine, it was a small pic and I was wondering if you were looking at the Sai Krok Isan as it did look very much like pork balls but I didn't want to sound rude as you were helping me out. It wasn't anywhere near as floral or fragrant as Sai ua (my number 1 addiction at present) however the ingredients are much simpler than those I've used before. It may be something that was just in the tourist traps as we were traveling a little vanilla this time as we had timid backwater relatives on board. Took them well outside their comfort zone a few times but gave them plenty of mercy too. Thanks for trying to track it down though, it is appreciated.

Sorry to keep bothering you, I was wondering if you could help locate a recipe, all I've found thus far don't seem to match the flavour profile, and even when grilled they seem to have that silken texture and all I've seen have still been in balls, not the large flat pillow shape. All I've found that match the shape seem to be variations on Sai Krok Isan without a skin. I'm probably searching the wrong things so I'd be very appreciative of some help.

Also can you help with translation, I'm not sure of the thɔ̂ɔt part. Thanks again

Thanks AyG, these were cooked on an arristocini grill over charcoal and had a bit more of a heterogeneous texture than that of the pork balls(maybe without the lye water) I will try a few meatball recipes and see how they go. Thanks again, I think it's probably best for me to come to you first in these matters, if I ever have a question you tend to answer it, or have already answered it elsewhere in the forums.

I couldn't walk 5 metres in Bangkok without finding one of these BBQ pork mince skewers so I'm sure the majority of you will be able to tell me what they are without any problems. Thanks. (Not the Sai Krok Isan, I know that one)

Thanks everyone, my friends have me one, I was kicking myself I didn't get one there over Christmas.

Thank you elektrified, I'm indebted.

Can anybody tell me where to buy a four glass jar condiment caddy in Chiang Mai, I have friends there at the moment and was hoping they could pick me up one.

Thanks, I will give it a look.

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I see what you mean about the pillow shape now, I haven't tried these yet but I will come December.

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What did you eventually decide upon and how would you rate it? I am just using a generic spice grinder and it is definately left me wanting. Mine brutalises and generates too much heat so most times I resort to the mortar and pestle, not the best choice for me as I'm notoriously lazy.

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I find that even when making a fresh paste, my flavour profile is still left wanting due to the shrimp paste. It's role cannot be understated, and it is truly a great skill which enquiries great ingredients to make an excellent shrimp paste. A skill I do not have unfortunately.

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Can't guarantee that I'm right but it well may be Sai Krok Isan. If you google it you should find a number of recipes, including a western recipe that has a culture starter that will sour the sausages quickly, and safely. I can attest to David Thompson's recipe in Thai Street Food, it is great. Thee is another style of sausage that has a deeper spice base but the former is my personal favourite. Hope this was helpful (not real sure as I'm An Aussie who regrettably only gets to Thailand every couple of years)

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Good pick up AyG. It would appear so. I can't find anywhere that one lays claim the other. If it's O.K. To post links this is the thai utensil manufacturer. http://www.kiwiandkomkom.com if not very sorry moderators. I came across them as achef, their dirt cheap (under $10 in au) knives give as good an edge as my $500 German knife, they just don't hold it as long.

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