BritManToo

On 1/2/2019 at 11:16 AM, neeray said:

"Super duper high season is only about 2 or 3 weeks but it's pretty busy the whole time from Nov-March."

 

This statement sharply contrasts what I seem to recall reading on ThaiVisa over the last month and is certainly contracted by people who I talk to around Thailand. My friend in the hotel industry in Ao Nang Krabi tells me high season has been more like low season. Same for Chiang Mai.

It's actually hard to say if there are fewer people, or they just built too many more hotels.

Pattaya and Chiang Mai, there's been crazy building at both in the past five years.

9 minutes ago, ivor bigun said:

and the like they just come for the day or 2 days at most just the same as any seaside town th

I thought the whole point of a seaside town was a beach and a swim, and you'd have to be insane to swim in the sea at Pattaya.

6 minutes ago, sharktooth said:

Never been much of bargain hunter ????

Yeah, my 2,000bht machine wasn't much of a bargain.

24 minutes ago, Pete1980 said:

Mum always told me, if you correct someone, make sure of your facts, otherwise you will look like a goose.

1

My mom always said, never argue with stupid people (kee ngo), they don't know they're stupid.

1 minute ago, Pete1980 said:

If you can read thai, but are struggliing with the tone rules send me a message and i will send you the easiest way to learn them.

Dude, I speak, read and write Thai better than you can possibly imagine.

You've made a beginners mistake, you don't want to believe me, feel free.

8 minutes ago, hugocnx said:

Is that 20 minutes hand kneading or machine kneading? Check out the website of weekend bakery; loads of good info. Yeast percentage (of flour of course) is generally about 1.5%. Yours is 2.5%. What are we talking about.

If allowed https://www.weekendbakery.com/. Not personally connected.

It's completely different rules for hand baking and machine baking.

The machine controls temperature and humidity and forces a 'quick rise', kneading is far stronger, it's really designed for white bread flour only.

OP is using a machine, all advice & recipes from hand bakers are totally irrelevant. 

40 minutes ago, KittenKong said:

I buy yeast in 500g packets from Makro for about 100B. I split the 500g into two equal small Tupperware containers. I freeze one and keep the other in the fridge, using as needed. Then when the first is used up I get the frozen one out and use it from the fridge in the same way.

I have never had a yeast problem and the last spoonful works as well as the first. Maybe I've just been lucky.

Metoo, but Fermipan red from YoK in 500gm packets.

I just leave mine in an airtight plastic container, no need to freeze or refrigerate, it just needs to be kept dry.

125-150 loaves from 1 pack.

54 minutes ago, sharktooth said:

I bought the HomeMate bread maker from Lazada for 5,950. I think Yok wanted 6,900 for it.

Verasu want 4,300 for the same machine.

https://www.verasu.com/product-detail/130/เครื่องทำขนมปังอัตโนมัติ

I looked at that one too, really they all are much of a muchness.

If my 2,000bht machine didn't break so often I would have stuck with it.

31 minutes ago, KittenKong said:

If the OP did a test bake using only white bread flour, water, yeast and salt then he would find out pretty quickly whether there is a thermostat fault or not, and also whether his basic recipe is sound.

Having done that test successfully he can move on to varying the recipe and adding "extras", ideally in stages with in-between tests.

The recipes that come with breadmakers are always too wet and tend to fall.

Don't know why, maybe they use a different flour to everyone else.

And they always want you to use milk and eggs, who puts milk and eggs in their bread?

1 hour ago, bprhodes said:

Sharktooth,  Which bread maker do you use?  I am looking to by a break maker so I would appreciate any recommendations.  I also live in CM.

I was using a Clarte breadmaker (2,000bht Lazada) but the drive belt has just broken for the second time in 6 months, repair is free but takes 2 weeks, gonna bin that one.

Just ordered a Morries breadmaker (4,500bht Lazada) hoping that will be a bit more reliable.

thought about Petrus breadmakers around 3,100-3,500bht usually mislisted as toasters or noodle makers.

Nothing much available locally in Chiang Mai.

3 hours ago, JimmyJ said:

Haven't been to 2 of those yet, but didn't like the bread in Vietnam.

The bread used in banh mi wasn't anything like the baguettes that L'Opera sells in Chiang Mai.

 

The bread in Vietnam was OK, the bread in Laos wasn't very good.

Vietnam has the edge on Thailand, but not by much, I was surprised.

22 minutes ago, EVENKEEL said:

Nothing wrong with being a cheap Charlie, the above bar as recognized by many I think is from Barrio Barretta. My favorite place.

 

1

I think it's gone now, there was a rumour he lost (or was about to lose) the lease and had to relocate down the road.

4 hours ago, webfact said:

which directly translates as ‘Sticky Shit’.

No it doesn't, 'kee neow' does not contain the same 'kee' as used for the word 'shit'.

Just as 'na gliat' does not contain the same 'na' as used for the word 'face'.

3 hours ago, Enoon said:

I have also thought it was a term used by prostitutes whose prospective customers were not prepared to spend as much money on the purchase as the vendor would like.

And that its use had been taken up by those foreigners who spent time with such salespersons.

Consequently, when I hear a foreigner using the term I get an indication of their "interests".

 

I totally agree on all points.

Never repeat any 'special' words you hear in a bar, or from white guys that hang around in bars.

On 12/27/2018 at 3:18 PM, chingmai331 said:

Occasionally i buy whole wheat bread made with olive oil at Rimping/ HomePro, San Sai.  A local baker, B2Oven makes this bread and similar bagels, which i also buy.  The other bread brands i won't buy.  The price is good so my acceptance is high.

But can only find this bread 3 or 4 times a month at the supermarket.

I've just started making my own bagels.

Same recipe as normal bread, you just need to boil it in water for 2-3 minutes before baking.

Here's a really big one I did for fun, just to see how big I could manage in the saucepan.

(and a couple more boiling away in the pot)

16 hours ago, ThaiNomad999 said:

have a multiple entry marriage visa from savannakhet. will be getting divorced very soon. when will the marriage visa be officially voided or cancelled (no longer able to re-enter and get another 90 days)? have heard many different answers...

 

- it expires immediately and you can only get a 7 day extension for 1900 before being forced to leave the country;

- it expires when the visa itself expires (after the one year expiration date) no matter if you divorce or not;

- it expires when your last visa stamp expires;

 

which is it?

It expires when the year is up.

Only extensions are voided by changed circumstances.

50 minutes ago, damascase said:

but whY would I have to put myself in (even) more danger if somebody is on the wrong side of the road?

Why not just stop and hold your ground?

7 minutes ago, oilinki said:

One question: Which government? USA, Europeans, China, Russia, India or all of them, working in one great conspiracy?

 

Only the Western governments (now essentially one world order), as we can't understand Chinese, Russian, or Urdu.

1 hour ago, steve73 said:

3.  If it's much too warm during the "proving" (rising) stage it can rise too fast & too much, then I've noticed it will often collapse during cooking.  Breadmakers usually have to warm it a little at this stage; ideally around 25C, but often it's a little too warm in T/L.  Perhaps add a little more sugar to give the yeast extra "food".

Breadmakers have thermostats, it's always the right temperature for rising.

Falling is nearly always too much water.

7 minutes ago, Retiredandhappyhere said:

As it happens, one poster stated that the guy had just come out of prison, which, if true, might just suggest that he was perhaps not the "perfectly good father and husband" you felt he might have been.

But women love murderers and drug dealers, and hardly ever want 'a perfectly good father and husband' in their bed.

Maybe it was her poor life choices that led to her sudden death.

Not that anyone deserves to be murdered for any reason, and certainly not children.

7 minutes ago, sharktooth said:

Thanks I’ll give that a bash. Just double up for 1kg loaf? Would adding seeds affect the rise on this recipe do you think?

If you add seeds, reduce whole wheat by the same weight (or volume).

I usually use a cup measure, 1 of white bread flour, then the next cup 1/3 to 1/2 white bread flour then just top it off with everything else.

I also tend to use a digital scale with the bread mixing tin on top, after everything has been added I'll top it off to 500gm exactly with extra white bread flour.

8 minutes ago, Bruce Aussie Chiang Mai said:

I never had problem 100 percent wholemeal flour, probably poor yeast or touching salt. 

We're using bread machines, it's different.

2 hours ago, sharktooth said:

recently bought a bread maker as I was fed up with the garbage sold in CM. Anyhoo, had three efforts already at “healthy” bread and while each tasted great, they completely collapsed during the rise cycle. I suspect it is because I am adding too many grains combined with whole wheat flour (although I did try and balance it up with proportions of white flour).

I use the following for 500gm loaf of wholewheat bread in my machine.

1/2 teaspoon salt.

20 gm soy oil

15 gm white sugar (food for the yeast, not for the final bread)

170 ml water

1 & 1/3 cup bread flour

2/3 cup wholewheat flour

1 teaspoon instant dried yeast (fermipan red)

Gives good results every time.

Collapsed rise is usually too much liquid in the mix.

More than 1/3 of the flour whole wheat (or anything else) rarely works in a machine.

If you want to add different grains/nuts/fruits reduce the whole wheat by the same amount.

Stick to 2/3 white bread flour in every mix.

Sometimes I use half the wholewheat and an equal amount of rye flour or muesli, as long as you stick with 2/3 of your mix white bread flour, it always works.