Kenny202

Yes, I have online banking and the app on my phone. I thought at one stage they were saying they would do away with their website login as banking is more secure on phone app? Their app is terrible...Often crashes when scanning or doing transactions....need to restart the app. I would much rather do most things on the PC. Anyway, all done 😀 I transferred the whole lot (200k THB) in one go no problems at all. Thanks everyone for your help

Been trying to transfer $100k THB to my other Thai bank (SCB) since last night with no success. I then remembered about the rules they changed a year or more ago where you could only transfer a minimum amount without registering facial recognition at the branch. Back then I did actually try to register, waited in a queue, mucked around with them for 30 minutes only to be told face recognition wasn't available for foreigners. Back then some people were saying they registered successfully, others had issues at the branch. I also remember there was a max amount you could transfer without needing facial recognition....I thought it was 50k THB but it wouldn't let me transfer that amount either without face recog. So my questions... What is the max you can transfer with Bkk bank without face recognition? Have they sorted out their issues with registering face recognition for foreigners yet or still a no go? And typical of Bkk banks medieval app, when the app asks you to place your face in the frame, you can't do it with glasses on....which makes sense. However....the issue then is the app asks you to perform a couple of things...blink three times, open your face whatever the feck that means...and I can't see shet without my reading glasses! I got my son to stand behind me and tell me what they are asking for me to do but it times out much too quickly. Was a waste of time anyway as I am obviously not registered for FR anyway

I completed my first WU transfer yesterday....no problem at all. As for the most expensive, maybe you haven't used them lately or maybe they give better "come on" rates for new users....not sure....but I compared WU to Wise on a $10k AUD transfer and ex rate were nearly identical.....fees from Wise $55, Fees from WU $2.99. This and the many negative reports of Wise transfers getting delayed or lost on space...it's a no brainer atm

I need to transfer around $30k AUD this week, usually use Wise but from some of the reports I am reading I am going to switch over to WU. TIme is not an issue, 2 or 3 days transfer time ok. I am pretty wary as my first large transfer here 8 years or so ago ended up in limbo for 3 weeks. I have already opened a Western Union account. A few questions.... Do I need to register my Australian / Thai bank with them first? Is there anything else to do before pulling the trigger? Should I bring separate amounts over say under $10k to avoid hold up issues? Is it better to use the phone app or do on the PC? I assume send $Aus and it lands in my bank as baht? Anything else I need to be mindful of ? Any help appreciated

Yes that explains it, election here too and Buddha day tomorrow. All of our bars are shut. I am sure my missus plans her trips back to the village around these "no play" periods 😵‍💫

Just wondering if anyone can tell me how these alcohol free days work. I went out tonight to our local bar area thinking the no booze day was tomorrow but everything was shut tonight? I googled it and says the alcohol free day is 11th, tomorrow. Is it some weird time like 18.00 today until 18.00 tomorrow or something?

There are plenty of know name brand 50" TVs around for 10-12k. Phillips, Samsung, LG etc. Panasonic and Sony always 20-50% more expensive in a given range. How are TCL, Acutronics, etc. Are they ok? We were promised 3yr warranty on our last Sams we bought from major grocery chain / retailer. Just had to register online bla bla. 1 hour to register with zero benefit to us apart from a bunch of spam emails / messages everyday and in the end we never got the extended warranty anyway. All the store could say was the usual sorry

Currently have a Samsung 50", bought new about 18 months ago. From memory about 12k so not high end. 1st issue with it just a month out of warranty. Needed all the backlighting replaced. Samsung quoted near the price of a new TV, got it done by a local bloke 3000 baht. 4 months on have a new problem. intermittent lines through the screen for a few seconds then disappear and back to normal for a minute or so. Will probably get my guy to have a look at it but to be honest fed up with it. It is rubbish from top to bottom. Got 2 remotes with it....one the basic remote completely kaput, the other full remote sticky buttons. The front screen cover regularly seems to peel off. We look after our stuff to. Its not a high end model but 12k in Thailand will be more than many have to live on for a month so I would expect maybe less features, but at least 5 years use out of it Can anyone recommend a decent basic brand? I remember Philips were pretty highly regarded back in the day. I am over anything with LG or Sams brand on it. Definitely faults / obsalesence built into them as far as I can see. Just a decent TV, nothing to hi tech. And something may last a while

I think I worked it out. In settings / storage there is a folder you can delete old Windows version / unessacary files. Was about 40gb. Running like a new one now 🙂 Thanks for your help.

Currently have a Huawei Matebook D15, Ryzen 5, 8gb ram. Comes with a 220gb HD and extra 1TB onboard SSD...All stock, bought about 3 or 4 years ago. Been a great computer, only use it for general stuff...no heavy gaming or anything Lately notice it chugging a bit for no apparent reason. Not particularly opening any programs, just laggy. I have done a defrag on both drives and cleaned up the drives with an optimizer. My PC knowledge very basic. Not an internet issue, still good speed on internet and chugging on general non internet programs. Don't have anything synched to Clouds etc AFAIK Does anyone have any advice or anything I could check? Anyway I could check whats running in the background or sucking Ram? I haven't installed anything new lately Any advice appreciated

Well I finally cracked it! The solution for me was to add a teaspoon of corn flour and teaspoon of bread crumbs and mix evenly into the meat ball.100% the texture I was after. I used 80/20 beef and pork but to be honest I would be happy just using pork. I got the idea from Sarapow (Chinese steamed buns) as the texture of those is close to what I wanted and as I said best burgers I ever had were from Chinese fast food restaurants in Australia. Now having said all that I know the texture of an American burger / designer burger shop is fairly loose and generally pure beef. I prefer them well bound together and a bit of spring when you bite them. Maybe not for everyone. What difference between an Aussie / US burger? I think the meat for start. In our normal takeaway shops they call them beef burgers but I always suspected they are using beef / pork and they tend to be of a firmer texture than using just beef alone. Some are downright horrible and mushy. We also tend to put more herbs in our patties I think. We put more emphasis on salad stuff...lettuce, tomato, onions and of course beetroot 🙂 Then there is the Aussie burger with the lot with bacon, cheese and pineapple but a bit much for me. Most US burgers I see, and only from watching TV seem to be more meat and cheese, sometimes a bit of tomato and pickle. Could be wrong on that. Anyway, the secret ingredient for me is cornflour. Made a batch of rissoles tonight using the same method and best I have ever tried. They were 100% pork with a few herbs, grated carrot and onion. As good as going to your favorite aunties house for dinner 🙂 Thanks for all the advice

Was in a bar the other day and got an Aussie burger and was just like a nice burger back home (from a daggy old fashioned takeaway, not designer place)....talking specifically about the meat patty. I know the general consensus is 100% beef and salt and pepper only but I don't like crumbly break apart meat. I prefer it to have a it of bite to it, springy and firm and hold together well. I know you need 20-30% fat content. I have the same problem with rissoles. Ive tried binding with breadcrumbs and egg, doesn't really do it for me. 80% beef, 20% pork etc but just doesn't get there. I was wondering what the shops do to make their burgers so nice and bound together. Is their some sort of additive they use? cornflour or such? I have searched google endlessly but cant find what I am looking for. Hope someone can help PS: I tried the Western food forum already to no avail

There was some Thai beef sold by Makro up until a few months ago....Pro Butcher brand and labelled "Dairy beef". I was buying 300 gram rump steaks for 90-120 baht a pack. Literally the most tender, flavorful beef I have ever eaten, and I am from Australia. I made the most of it while available but as always when Makro offer a really good, well priced product, they try and produce it themselves (poorly) . They still have a product labelled Dairy Beef but packaged under their own ARO brand. Its awful. Even so Makro sell Australian beef reasonably cheaply between 300-400 baht kg. Its not premium but decent and certainly good for burgers....you can use the cheaper cuts like chuck and brisket which is perfect for burgers. My wife had a burger restaurant and ground it up herself. I like the idea of pork burgers but always seem to cook a bit mushy for my liking. Tried adding all sorts of things with no luck. I too make sausages, bacon, bread, pies, jams. My pork breakfast sausages now are the best I have ever eaten. Grind my own shoulder pork so I can control fat content to around 20-30%. Got a cheap stainless hand wind sausage stuffer off Lazada for around 1200 baht (holds around 2kg) and I use natural hog casings. The stuffer broke after a few uses, typical of Chinese stuff these days (and getting worse). One of the brackets stainless spot welds broke. Were picking up the kids from school one day and saw a guy welding up some stainless gates and asked him if he could do a quick welding job. 200 baht and like a new one 🙂 Not sure on your skill level but my issue again when I first started doing sausages was texture. Dry and crumbly, too fatty. Sometimes decent, sometimes not and making a 5kg batch you want them to be consistent. The dog got quite a few batches. Someone put me onto a series of you tube videos "two guys and a cooler" showing the proper way to create sausages so they have that lovely bound, firm texture and retain all their juices and fats. It's all about Myosin creation which is achieved by proper salt levels, icy cold meat (before grinding) and mixing until a sticky mix is achieved. Its a real game changer. Not rocket science at all....15-18% salt, 10% water....All your bowls and steel grinding parts and cubed meat in the freezer until par frozen (before grinding). After grinding add your spices etc and mix in a stand mixer until the mixture gets thick and sticky. No need for any binders or thickening to your mix. Just 100% pork 🙂 If you are interested, have a look at the you tube videos. Was a real game changer for me. My batches now perfect and consistent every time. I do the thick sausages now. I was doing the thin breaky sausages in synthetic casings but didn't cook very well. The thick ones are much nicer. I like the outside of my sausages brown and crispy and by the time I achieved this by cooking for a while the inside was overdone. I coat mine in cornflour before cooking now. Really nice brown crusty coating

We make beef burgers at home sometimes and use 100% beef, apart from a little seasoning and herbs....no binder or anything. I had a beef burger last night was superb, just like a burger back home from a good old fashioned Chinese / Greek take away place. It was the texture of the meat that was so good....really well binded. I suspect maybe they use some pork, maybe 50/50 and something else. Seemed like it had some coating on the outside also, make it a brown well on the outside....maybe oyster sauce or something. I know you can use egg, bread crumbs etc as binder and its ok but it's always a home made type result. And just using pure beef is nice too but always a more crumbly texture, I know Italians use bread soaked in milk for their meatballs. Maybe something like that?

I did see the no fee and full internet rate when I tested out WU yesterday but didn't complete the transaction. I did also at one stage get asked for my Australian phone number (I don't have one), just ignored it and used email. At no point was I asked for passport photo etc but maybe that comes later on when fully completing the transaction? My friend tells me its a lot better to use their phone app than the website. That's the way most companies seem to be going these days putting their best into phone apps rather than websites. I guess then they can track your info, send you free advertising etc. I am a bit more careful these days. When I first came her I t'ferred a large amount with 4X for a new vehicle. Their website was really sketchy. After a week and not receiving the money I started to worry. Very difficult to contact or get a reply. It seemed the transaction was lost in space somehow and I really thought I had been scammed on a bogus website. After a few days of emails some guy from England contacted me from his mobile phone, said wait a moment, he was just pulling into his driveway lol. He said he would check it out, still another couple of days before he came back to me and said that they needed me to complete a form saying reason for transfer and a receipt or order or something for the vehicle. Did that and in the end ok but the whole debacle took over 3 weeks, very unprofessional and caused a lot of stress Any positive / recent reports on Wise? I have used them before albeit about a year ago but were always stellar