Kenny202

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

Specifically from my Australian bank account. About to send over 500-700k THB. Friend of mine says a lot of issues with Wise atm holding up transfers asking for more details, obviously money washing laws or something. He's started using Western union and says their ex rate normal internet rate plus a fee of only $10 or so and money hits your Thai bank in minutes

Funny 🤣 just reading AN headlines / posts full of these sort of appeals... Advising how you can pay in (untraceable) crypto etc. Have a look in ur own backyard

I have had this experience two times in 10 years at immigration and DMV. The immigration one was the visa validity finish date which was clearly wrong and clearly their mistake. Both occasions they claimed it was my fault for not checking before I left 🤣even though they had all the correct information in front of them....Thai victim blaming / deflection at its best lol. As to your issue you have two choices.....sit in the DMV for another half day to get it sorted or just roll with it....Is it just the day, month or year of birth that is off? I have been here 10 years and never used any of my licenses for serious identification apart from traffic stops etc. Could be an issue say in an accident where it could void your claim? I doubt it but who knows here. You have to weigh that all up for yourself.

Thanks for the reply....pool acid is hydrochloric right?

Have some shiny ceramic (porcelain?) white tiles on the verandah outside. One of those areas that collects water and in the shade / sun. They are large white shiny tiles like you would have inside. In a few areas there is a greenish coating on them which is quite hard and stubborn. After soaking in pure bleach for 30 minutes and then a good scrubbing, I got stuck into it today with a steel pot scrubber and did remove it from a small area but was a lot of work for little return. Nearly something you need the angle grinder on! The good news is it looks like what ever it is hasn't permeated the tiles. I thought maybe an acid based thing is needed? Its going to need a lot more than a soak in bleach or vinegar. The bleach did very little to remove or loosen it up. Lots of products on Lazada but its been scam city lately, I throw more products in the bin / return than I keep and 100s of reviews is no guarantee these days. Can someone recommend a HD cleaner or what sort of ingredients I need to look for in a HD outdoor tile cleaner?

Been online reporting last 5 years with none or little issue. Renewed my yearly parental extension August. Went to do first online report November and was rejected immediately saying report to IO. Went to IO and did it at the counter no problems...I been since told if you don't renew your 90 days at the same time (just after) you renew your yearly extension, you are automatically directed to do your first 90 day renewal in person. After that online app should be ok So....my report date is 18 February. I did an online application yesterday (5th February) and it was rejected later that day, Came back "application invalid". I double checked all my info...passport number, stay until date, last entry etc and was correct. I actually have how I fill in my address in all the fields on my computer and have done it the same last 5 years. I figured maybe I was just outside the 14 day before date. (you can report online within 14 days of report date still right?) So I double checked everything again this morning and re submitted it. Same deal this afternoon...Information not valid. My online application status / ability must be ok active. After my last renewal it wouldn't even let me lodge the 90 days form. When I clicked ok at the end of entering the info the system message was report to IO immediately. Wouldn't even let me lodge it. Anyone have any ideas or had similar issues lately? Would rather avoid the 40km round trip to Immigration for something I normally do online in a few minutes.

Still haven't pulled the trigger yet. Been watching for one to come up locally used so at least I can go and see it. So many scammers now on Facebook marketplace and even Lazada. The mini 2 definitely seems to be the one to get however the Neo is super interesting and can do a ton of stuff (I know you don't like them) and me like you, not really interested in vlogging etc and that is the Neo's primary purpose, but man its a smart little thing. I did get a little mini drone (non camera) and have a ton of fun with that. Easy to see though how even a tiny bit of wind can effect a smaller low power drone. With the mini 2's being under 250 grams and most countries appear to be able to use them without registering due to small size, Is that the case in Thailand or all drones need to be registered?

That's exactly what I found. Was all over the shop....the cost of deliveries seem to go up prohibitively where often the delivery was 3 x more expensive than the item. I thought maybe because of new sales tax laws they were talking about for Chinese imported goods. Lazada / Shopee never seemed to change? I did order a 300 baht item the other day and the price at checkout was as advertised and the delivery charge was minimal. I believe the law used to be items over 1000 baht were taxable / customs duty but saying that I was never charged it or held up in customs for extra charges. See what happens