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PhuketFarang

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    non O visa who don't have 400k, what are the options

    in Thai Visas, Residency, and Work Permits

    Posted

    On 8/30/2020 at 4:08 PM, Nong Khai Man said:

    This is the way to Go Jack,I've had to go down this road after MANY Years of renewing at Savanakhet, It's Very Easy to see an Agent,Gave her My Passport & An EMPTY  Well Practically EMPTY Bank Book & Her Fee which was 18000 Baht, 10 Days later She rang me to tell me that my Passport complete with RETIREMENT Visa was Ready for Collection.....

     

    One MUST Remember The OP Is only 48 Years Old though So I Doubt If An Agent can do The Retirement Visa for Him !!

    18000b is cheap!  I've seen a agents charge a heck of a lot more.  Care to share your agency with us?

    Does Anyone Use Or Need Kefir Grains?

    in Health and Medicine

    Posted

    On 8/15/2018 at 8:19 AM, gaff said:

    Thank you Tropo, I have read the 27 pages of this thread and people are lucky to have you to reply to their question.

     

    Just one thing that I still didn't get, is why some people want water kefir ?! is it because they do not want to rink milk ?

     

    And someone talked about commercial kefir that has a limited life span, but do we know if the one sold at HK probiotics or thaiartisan foods can be used forever as tropo kefir ?

     

    hkprobiotics sells for 450 thb

    One Tablespoon of Active Milk Kefir Grains

    and

    thaiartisan sells for 200 thb

    In the sachet includes 1 teaspoon of dehydrated milk kefir grains and 1 tablespoon of powdered milk to help keep the grains healthy and happy.

     

    is it exactly the same thing ?! just the tablespoon is bigger, so the price is finally similar ?

     

     

    Thanks again.

     

     

    Kind of late reply but want to clarify a few things that Tropo masterfully covered.  

    First, the difference between the prices at HKProbiotics and Thai Artisan is that the active grains need to be fed fresh milk on a regular basis.  And the more grains you have, the more milk you need.  This would be a significantly higher expense so the grains would be more expensive.

    Thai Artisan freezes the grains so they do not need constant feeding.  They can last a LONG time in the freezer.  The powdered milk reduces or eliminates any freezer burns and keeps the grains healthier.  Supplying grains this way is not only cheaper, it handles shipping better.  It could be shipped for weeks and weeks with no problem.

    As far as reactivation, Tropo's post on that is accurate.  But Thailand seems to be a breeding ground for fermentation.  When I need to restock the grains, I take the last bag of grains and swap out the milk 3 times a day.  In about 3 days it's fully activated and producing more grains at about 25-50% daily.  I'm fully restocked in less than 2 weeks.  A side note, I use Makro Aro whole milk for this and also for making cheese.  Good stuff.  But Meiji and the other store milks work well too.

    If you're interested, I did a step-by-step blog entry on re hydrating that includes photos.
    https://thaiartisanfoods.com/blog/dehydrated-milk-kefir-grains-reactivation/ 

     

    • Like 2

    3D Printers from Aliexpress

    in General Topics

    Posted

    I have read the posts about the nightmares of buying 3D printers from Aliexpress and having it shipped by a courier, which is always a VERY bad idea.

     

    Has anyone bought a 3D printer from Aliexpress and have it shipped by China Post? 

    Why has the bread at Rimping gotten so bad

    in Chiang Mai

    Posted

    On ‎9‎/‎4‎/‎2017 at 2:32 PM, JimGant said:

    We're totally hooked on sour dough bread -- have been for decades. We get ours at Central Festival, and have it sliced there. Pretty good bread, but not the San Francisco variety I crave.

    Anyone have a recommendation for sour dough bread at another location (Rimping, at least at Promenade, doesn't appear to carry it).

    Coming in late... the "sourdough" bread you find at most stores are hybrids, at best.  They use commercial yeast to accelerate the rise.  This is one of the main reasons it doesn't have the sour taste.  Sourdough should be made with only sourdough started to ferment properly.  If you made your own sourdough, you can make is as sour as you want by a few simple adjustments.  This includes the amount of kooch you keep, the fermentation time, the number of times you punch down, etc.  I always make at least 2 loafs.  One sour loaf for me and one less sour for my wife.  Imagine a Thai who eats the most sour foods but doesn't like her bread sour. :P.

    Garlic and Black Pepper Cured Bacon

    in Western Food in Thailand

    Posted

    33 minutes ago, youreavinalaff said:

    I cure my own bacon too. I use KNO3.

     

    As the pork cures and the bacteria starts to try and infiltrate the O3 changes to O2. That is the nitrite.

     

    If you look at the ingredients of the pink curing salt that you use you will see that 4 percent is in actual fact O3.

    And if you don't believe me, check out just about every bacon cure you can find, including:
    https://www.amazon.com/Curing-Salt-Instacure-Prague-Powder/dp/B00BBIOJ1G

    https://www.americanspice.com/prague-powder-no-1-pink-curing-salt/

    http://www.ebay.com/itm/Meat-Smoking-Pink-Curing-Salt-1-Insta-cure-1-Lb-Cures-400-LBS-/250473892100

    https://www.thespicehouse.com/curing-salt

    http://www.melbournefooddepot.com/buy/pink-salt-cure-1-powder-100g/PS0012

    http://www.alliedkenco.com/cure-1-400oz-25lb.aspx

    https://www.anthonysgoods.com/products/anthonys-premium-pink-curing-salt-1-2lb-batch-tested-gluten-free?variant=4472039427

     

    And on and on...  not a single one with nitrate.  I guess you could use nitrate but it would be your own type of "bacon" and not what many would call bacon. 
    I also guess you can use #2 but the nitrite that's already in the cure will cure the bacon before the nitrate starts kicking in.  So it's basically an inert ingredient.

    Garlic and Black Pepper Cured Bacon

    in Western Food in Thailand

    Posted

    22 minutes ago, youreavinalaff said:

    I cure my own bacon too. I use KNO3.

     

    As the pork cures and the bacteria starts to try and infiltrate the O3 changes to O2. That is the nitrite.

     

    If you look at the ingredients of the pink curing salt that you use you will see that 4 percent is in actual fact O3.

    You're talking about Pink Curing Salt #2, which is for longer curing meats such as Ham, salami, etc..  Pink Curing Salt #1 doesn't contain nitrate, only nitrite.  This is for cures for things like pastrami, bacon, etc.  Here's a good comparison explanation.  And as mentioned in the article, they are NOT interchangeable. 

    http://curedmeats.blogspot.com/2009/04/critical-ingredient-cure-1-and-2.html

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