Zendesigner

Hi, 

As Ex moderator in 2003 of this forum, dropped in to have a look.  Exactly 20 years later. 

Any old admins & mods from way back then around still ? 

I see George is still running the business and going strong... 

Zen

Funny first thread to read as a old administrator with a lot of post that hasn' t been here for some time.....

Reason, Other things to do then thailand. Nothing more , nothing less.

Still the same i see. the mods must be working overtime .......

and that too has two sides MR membrane

I'm sure the japanese thought they were right in 40 just as the germans and the americans thought they were....

I can say you that much of the world sees the invasion of Iraq as WRONG probably the iraqi's see it the most...despite what American propaganda makes you believe..

Zen

Gee, still don't know why people want to come to thailand for surgery ???

If you consider they don't know shit about almost everything we take for granted in the west. You think hospitals are better then ??

I jus saw on a thai talk show a Katoey who had a breast implant.....

His "Doctor" had opened his chest and put 4 condoms in there with water.....

Charged him 150.000 bath for it...

I had an old girlfriend have a breast enlargment before done in thailand.

After 6 months the silicone padding which is normally round turned out to be square. A tip started pusching away under the breast making it a square one .... nice sight. Became bloody hard also.

Sure have surgery in thailand , I don't even go to the hairdresser....

It's a wai. When you are an established member, you get the apron and rubber thongs and get taught the wai by an elderly Zen Designer.

With those thongs and the front covering apron it will be A VERY DEEP BOWING WAI

Chonabot will oversee the Wai from behind

B

small quantities like a single piece , send out by airfreight do not require an export license. my wife checked.

If they get a litlle bigger you can always use your shipping company's one. but then they need to pack everything cause it becomes their export then not yours, they have to be sure about the contents.

Your wife will need a company registration (sole thai proprietary for example) to do buisiness with most couriers and shipping agents though. She'll need a vat number after 600000 bath of turnover. Maybe this has gone up ,she only found this number.

Vat is very hard to get back from thai governement after export. they just don't want to pay.

indeed keep it small , you can always expand in to more difficult scenario's later.

suppliers are no problem , wholesale here is two pieces and up.

Hi tutsi,

Yes

It actually comes from Italy the birthplace of all pasta.

They used Grated parmesan on most of their pasta's also the bolognese variety.

More northern europeans tend to substitute the parmesan for a different type of cheese because real grated parmesan tends to give of a kind of Vomitty (sorry but it does) smell when applied. so it's an aquired taste

The package variety from heinz ect you can buy has this less then the fresh cheese.

We like to use , also because it's easyer to buy, grated emmental or young dutch cheese simply know as dutch cheese (hollandse kaas) in belgium.

We don't put it in the actual sauce but as a side dish so you can add it your self.

Or it's spinkeld on top before serving. or the best is

spaghetti in a bowl,

pour the sauce on top , don't mix

put a handfull of grated emmental on top

Put under a top gril (un salamandre) to melt (gratiner) the cheese till golden brown.

I really miss it here on my spaghetti's also, i usually take a lot of it

I'll get to bolognese sauce in a few days on single coocking for men.

zen

the problem is that those dogs have an owner also , And it's your neighbour.

anyhting you might do to the dogs itself will likely start a neighbour fight from there on.

I wouldn't want that in any country but i would say thais are not that scrupules. i would really not like it here.

" You hurt my dog, i'll hurt you "

You migth be in for a very rude awakening if you start something like that. i suggest you try to explain the problem nicely to them first. maybe they can move the dogs to another side of their house or so?

you still wil not be sure your electronic solution will workn it might upset them even more. As for vat and customs, ive ordered several times small packets from HK and so, they all came through without any tax added. As long it is not to big you wont have a problem, you can also ask for a lowered amount invoice from your seller so it will pass below the bottom taxable pricing most country's apply.

last one i received was 6000 bath cleared without problem, Send it EMS instead of ups or dhl though.

B

QUOTE (dr_Pat_Pong @ Tue 2004-03-23, 21:16:33)

QUOTE (LovelyCutie @ Wed 2004-03-24, 09:59:03)

QUOTE (dr_Pat_Pong @ Wed 2004-03-24, 09:55:35)

Never mind the quality, feel the length   

The length is not everything at times 

at all times or just sometimes ? I heard that size still counts 

It's not the meat, it's the motion... 

It's not any of those, it how you can control your energy...

i have it here to in chiangmai. if you been there a while it will get better as you get use to it.

You actually are doing the wrong thing by focussing on it. you think about it before you go to sleep wich in turn will make you wary and wake up when you hear it.

My neighbors dogs are quiet but when they start is like 15 of them in a 1km radius starting to howl like wolfs.

For the gentelmens with their poison solutions. I hope that your wife and girlfriends will never come up with the same idea when you are barking to loud ?

The dogs are being natural and actually trying to protect their owners by alerting.

No living thing should die because it's in tune with nature!!

You'll probably complain if your car gets stolen from the driveway that no dog woke you up??

zen

we both hate to see a lot of distortions and lies and anti-American propaganda, especially in these days when there is a very real evil in this world, and that evil is called fundamentalist Islamic extremists, whose goal is to terrorize and ultimately destroy western civilization, to roll back the clock to the middle ages and convert every living human being to being a Muslim--or they die.

Like the palestina-israel question, or the training by the US of Osama and even the supply of weapons to Iraq-Iran

Sure, there's always two sides to everything, but as long as it's here, I'll be a part of it and represent the truth about my country.

So maybe you should take of your star spangled sunglasses and look at the other side?

Mark my words, the Bear Pit will be quiet for a while, then someone else will come along and take his place and the argument will continue.

Of course , There are many more people who don't agree With Pro American Patriotic views,....and the flag....and the protector of everybody .....and the biggest the best the richest .....bla bla bla.

I wouldn't say that they need to piss everybody off with continous posting of rumors or gossip either. But constructive dialog only works if both party's are listening.

Unfortunatly i have still to meet the first American that can do that ??

You just can't get around the patriotic crap

Maybe you can be the one?

Zen

I think that the first 7 years of your live are critical in determening your taste of food. You eat what your parents eat. if they eat stinking bamboo, you'll love stinky bamboo. If they eat mac and cheese you will always be longing for mac.

If given the choice they will eat what they like the most. For tutsi that's meat and potatoes , for his wife that's rics with somthing spicy !!

It is just like that...

I was brought up on European heavy cuisine containing butter, cream , mayo potatoes ect. I've been fat sinds childhood. i don't drink, smoke ect but i just like to eat. Because i was used to it since kindegarten. (i actually could chose from two menu's everyday since i was 5).

When the wife and i were in Belgium She ate belgian food and once or twice a week thai. Now she's here she also wants to eat thai every day. When we go back the first thing i'll probably do is get a big Belgian frites (wrongly named french fries) with belgian beef stew... I really miss it here even if i can make it myself it still is not the same.

I also can agree with tutsi that if you make something nice it more enjoyable if you eat it together. Sometimes when somebody cooks for you and you run to get a take away it can be quite unrespectfull.

B

geeeez Zen, just make it easier for me by sending me a recipe book. LOL so i dont have to read every recipe u posted LOL

The books just doesn't feel the same as me sandy .

Ok Here is your fist Hot sauce (even without cream) and it's deductions on the basis.

Not to easy, not to hard to make.

I'll start using difficulty ranking from 1 to 5 , 1= easy 3=average difficulty 5=hard.

The Fonds By the Way are ranking as 2. you'll of course get better with practice at them. If something fails don't worry, try again next time.

Sauce Bechamel, or Milk Sauce

Difficulty 2-3

Ingredients for 2 persons:

1 deep pan

Milk 1/2 liter + some extra maybe

White Roux (see before) 150 grams.

salt, pepper, nutmeg powder

Pour your milk in to a deep pan.

put on fire at medium heat.

Crumble in a handfull of the Roux with your hand

you can also make your roux first and pour the milk on top.

Heat until boiling WHILE STIRRING CONTINUESLY! otherwise your milk will burn and leave a very bad taste, keep the fire not to high.

Your sauce will thicken while you stirr, add a reasonable amount of salt, some pepper and at the end a sprinkle of nutmeg. if it is to thick add some of the extra milk (how thick it becomes depends on the amount of roux and how much flower you put in to it so you'll have to see when you're cooking it).

Cook it for 3 minutes more while stirring to get rid of the flowery taste.

How do you know when your sauce is thick enough ??

Dip in a spoon completely, on the back of your spoon stroke it with your finger (and taste of course ) if the line you've made on the back of the spoon stay's like it is , the sauce is ok, if it runs back to each other is to runny.

I have large lumps in my sauce

Your roux didn't melt because you didn't crumble it, stirred the sauce or it is to old.

Pass the sauce through a colender to take out the lumps, reheat slightly.

Great sauce for steamed or cooked cauliflower, broccoli, a healty addition to spinach, sweetwater fish, ect...

Deductions on Bechamel

Sauce bechamel creme = add creme in the end

Sauce Mornay = Chees sauce , mix in some grated emmental or soft dutch cheese when almost finished

Sauce nantua = reduced bechamel with creme, lobsterbutter, cognac and cayenne pepper

There are some more variations but dont know them by heart anymore.

Easy meal suggestion:

Pork chop with boiled patatoes , broccoli with bechamel. 30 minutes work

Enjoy.

Zen

all "Thai owned" lokal banks can give you an atm on a savings account.

foreign owned banks like citybank, hsbc ect need to ask for a workpermit by law.

Just one extra way for the toxin governement to change the principle of free trade in their own favour..

B

Got sick twice in 9 months but sorry to say it was both times from small farang runned snack shops like sandwiches and restaurant.

They probalby are more worried about trowing bad or almost bad food away then the thais.

A food cart always has a daily turnover most of the time. they buy their vegtables and a litlle piece of meat which is finisched by the end of the day.

But indeed for a farang that is used to inox kitchens and vacuum protected meat.

The Thai market is like walking through a Pig shack.

If my wife wants to eat smelly food up to her, but trained her to go sit on the balcony

Like the half rotten bamboo dish i don't know how they get it in their mouths....

Your body normally rejects stuf just on the smell so don't ask me how they do it?

b

Hi guys ,

Thanks to Candiflip for nominating my thread in the Best tread thaivisa Award

see here

Of you have your basic stocks for your cooking now. Time to get back to the sauces.

Before you can make them however i have to teach you about binding agents.

They are not running loose bangkok cops but ingredients that bind your sauce so it is not runny.

You have things like

Flower

Cornflower

Starch !!! don't use this, just a joke

Butter

gelatine

ect... and many more used in different kitchens around the world.

First we concentrate on flower (for make bread and pancakes, not real flowers)

To bind most French sauces we use a ROUX.

you have white Roux (roux blanc) and colored Roux (roux brun)

You use the white version for white or clear sauces.

You use the brown version for darker sauces like gravy or tomato.

very easy you only need this.

A small cooking pot

Butter

Flower.

White Roux

equal amounts of butter and flower are needed so let's say

50 grams butter

50 grams flower

melt the butter in the pan on a low fire.

When melted pour in the flower straight away while mixing up the contents

You should get a kinda paste in your pan which is reasonably dry

if it's to runny add flower

if flower is left over not incorporated add a very tiny piece of butter.

Let it dry out on a low fire for 3 to 4 minutes while stirring

Put in a small cup and let it cool, you can keep it in the fridge for some days if you have made to much.

Brown Roux

equal amounts of butter and flower are needed so let's say

50 grams butter

50 grams flower

melt the butter in the pan on a low fire.

let it heat up until it turns a golden brown color,

carefull don't burn the butter, no smoke should be coming of it.

pour in the flower while mixing up the contents

You should get a kinda paste in your pan which is reasonably dry

if it's to runny add flower

if flower is left over not incorporated add a very tiny piece of butter.

Let it dry out on a low fire for 3 to 4 minutes while stirring.

This has a brown color and will not decolor your dark sauces so much.

Put in a small cup and let it cool, you can keep it in the fridge for some days if you have made to much.

Basic use

To bind sauces with it sprinkle it in whilest stirring crumbling it with your hand.

The butter wil dissolve equally and the flower wil bind your sauce.

Keep stirring otherwise you'll get lumps. cook your sauce for an extra 5 minutes to get rid of the flowery taste.

Tommorow we start with your first Hot sauce based on roux and milk. Bechamel.

zen

Am I missing something or would it make far more sense to

You are just accused of having a working brain Chiangmaithai....

Stop using it .... you feel a lot better quickly.... maybe even blend in

OK i couldn't fall asleep so here are the other versions

Fond de veau Blanc, Clear (white) Beef stock

Utensils needed

a large cooking pot (min 3 - 4 liters)

a Gas cooker

a metal (plastic) colender (??) or sif

a soup ladel

if you make 2 liters it's best to freeze it when finished, other wise divide everything in half if you don't have a freezer.

Ingredients for app 2 liters

1 kg of Bones from beef , preferably the bottom leg, other bones will do, not to much fat on them, some meat on them ok. (ka kwai)

1 leek (chinese spring onion)

2 onions

1 celery stick with leaves

2 pealed carrots

2 garlic cloves

1 bouquet garni (thym, baileaf and 1 clove in a stringed bundle) (or the equivalent of powder herbs in a teabag)

3 liters of water minimum (for the ones using drinking water)

Chop up the bones in pieces of 5 to 10 cm's (depending on size cooking pot) or have it done at the market or butchers.

Preparation.

Put all of your bones in the cooking pot, fill with cold water and bring to the boil.

We need to Blanch them (blancher) which mean from the moment the water reaches boiling point , take it off the fire , pour out the hot water and freschen the bones by cooling them down with cold running water.

In the mean time wash and cut your vegetables in to large chunks

add the vegatables to the bones.

Cover all of the bones with cold water again and put on a small gas fire.

Trow in the bouquet garni (they are bound togheter so the herbs don't float in the stock , because you can't get them out if you pass them through a sif later, if you only have powder herbs you can put them in a piece of cloth or teabag so they stay toghether, if you don't have something leave it out.)

The stock needs to cook on a very small fire so you can see some small bubbles rising. Cook for 5 to 6 hours.

Spoon of exess fat and foam with the ladel once in a while.

If the water is reduced a lot fill up with cold water again untill covered. keep checking on it every 30 minutes so it doesn't run dry.

After 5 to 6 hours you have to pass everything through a colender or sif to remove the vegatables, so put the colender in another pot or clean plastic bucket.

(Not in the sink please)

Ladel your stock in to the colender so that all the vegatbles and bones are removed.

The stock you finish up with can be used as a base for soups, you can also reduce (cook) it further to strenghten the flavour.

Let it cool, store in fridge (it can get sour) or freeze in small portions for later.

Fond de vollaille, Clear chicken stock

Utensils needed

a large cooking pot (min 3 - 4 liters)

a Gas cooker

a metal (plastic) colender (??) or sif

a soup ladel

if you make 2 liters it's best to freeze it when finished, other wise divide everything in half if you don't have a freezer.

Ingredients for app 2 liters

1 kg chicken carcasses or 1 whole chicken uncooked. No intestins

1 spring onion

2 onions

1 leek

2 pealed carrots

1 glas of white wine

1 bouquet garni (thym, baileaf and 1 clove in a stringed bundle) (or the equivalent of powder herbs in a teabag)

Some dries peppercorns and coriander

3 liters of water minimum (for the ones using drinking water)

Preparation.

Put all of your carcasses in the cooking pot

Let them sweat on the heat without grease for 5 minutes whilest turning

fill with cold water until everything covered and bring to the boil.

In the mean time wash and cut your vegetables in to large chunks

add the vegatables to the bones. add the glas of white wine

put on a small gas fire.

Trow in the bouquet garni (they are bound togheter so the herbs don't float in the stock , because you can't get them out if you pass them through a sif later, if you only have powder herbs you can put them in a piece of cloth or teabag so they stay toghether, if you don't have something leave it out.)

sprinkle in the pepper and coriander

The stock needs to cook on a very small fire so you can see some small bubbles rising. Cook for 2 to 3 hours.

Spoon of exess fat and foam with the ladel once in a while.

If the water is reduced a lot fill up with cold water again untill covered. keep checking on it every 30 minutes so it doesn't run dry.

After 3 hours you have to pass everything through a colender or sif to remove the vegatables, so put the colender in another pot or clean plastic bucket.

(Not in the sink please)

Ladel your stock in to the colender so that all the vegatbles and bones are removed.

The stock you finish up with can be used as a base for soups, you can also reduce (cook) it further to strenghten the flavour.

Let it cool, store in fridge (it can get sour) or freeze in small portions for later.

If you used a whole chicken don't sweat it first , you can also use the meat for chicken soup later.

Fumet de poisson, Clear Fish stock

Utensils needed

a large cooking pot (min 3 - 4 liters)

a Gas cooker

a metal (plastic) colender (??) or sif

a soup ladel

if you make 2 liters it's best to freeze it when finished, other wise divide everything in half if you don't have a freezer.

Ingredients for app 2 liters

500 gram of fish grates and heads. No intestins

1 spring onion

2 onions

2 pealed carrots

some butter

2 glasses of white wine

1 bouquet garni (thym, baileaf and 1 clove in a stringed bundle) (or the equivalent of powder herbs in a teabag)

2 liters of water minimum (for the ones using drinking water)

Preparation.

Let your fish grates soak in water for a few hours to remove bad smells.

Put all of your grates in the cooking pot

Let them sweat on the heat with the butter for 5 minutes whilest turning.

Deglaze with the white wine

In the mean time wash and cut your vegetables in to small blocks 1cm

add the vegetables to the bones. fill with cold water until everything covered and bring to the boil.

put on a small gas fire.Trow in the bouquet garni

The stock needs to cook on a very small fire so you can see some small bubbles rising. Cook for 2 to 3 hours.

Spoon of exess fat and foam with the ladel once in a while.

If the water is reduced a lot fill up with cold water again untill covered. keep checking on it every 30 minutes so it doesn't run dry.

After 3 hours you have to pass everything through a colender or sif to remove the vegatables, so put the colender in another pot or clean plastic bucket.

(Not in the sink please)

Ladel your stock in to the colender so that all the vegatbles and bones are removed.

The stock you finish up with can be used as a base for soups, you can also reduce (cook) it further to strenghten the flavour.

Let it cool, store in fridge (it can get sour) or freeze in small portions for later.

Put the file in a separate folder and share that one? you don't need to share the complete drive

Depending on wich OS the pc is running you can also apply security to it so only you can acces it on the share.

On Winxp pro or win2000 you can also secure the share itself as well as the file.

FTP is also a possibility indeed , but you still need to secure that also then.

B

I would have to agree with Jeepz, your coctail suace has to have at least the horseradish. Yours sounds more like a Thousand Island dressing instead ( NO dig intended), but I've never been to France.

Kringle,

It was the basis for the thousand island dressing as it is now know in the usa. It originated in france as did the word cocktail.

COCKTAIL

There are many stories as to the origin of this word. It's use goes back to at least 1806. It may be derived from the French 'coquetier.' meaning egg cup. In New Orleans around 1793, Antoine Amedee Pechaud (inventor of Peychaud bitters) served a mixture of Cognac and his own bitters to customers in his apothecary shop. He served them in egg cups, and the Americans would prounounce 'coquetier' as 'cocktail.'

Possibly Cocktail sauce was named like that because it contains cognac or whisky (when you don't have cognac) in the sauce.

Zen

On demand from Mr vietnam and Tutsi,

Basic french Stocks to be used as a base for sauces and soups.

This is not really beginners stuff for single men! but if you tired of all the oxo cubes hanging around , you can trade them for the original idea.

Maybe you can experiment and start a restaurant here

This is not really ready to use gravy, it is a Beef/veal stock (brown coulour) which is used as a basis for other sauces. It's really the foundations of french cuisine, they also call them Fonds which means basis or foundation.

Mainly you got 4 different types: Fond Brun (brown stock) Fond Blanc ( white clear stock) Fond de volaille (chicken stock) and Fumet de poisson (fish stock).

There are some other stronger ones extrapolated from these to make tomato sauces ect...

If you use these to deglaze your pan after cooking the meat you'll add a lot of flavour and you've got instant gravy.

You'll need at least a large cooking pot , a large pan or preferably an oven with a baking tray. and a Gas cooker , electric is not strong enough.

Cooking time at least 6 hours!!

Fond de veau Brun, Brown Beef stock

Utensils needed

a large cooking pot (min 3 - 4 liters)

preferably an oven with a baking tray, or a large pan.

a Gas cooker

a metal (plastic) colender (??) or sif

a soup ladel

if you make 2 liters it's best to freeze it when finished, other wise divide everything in half if you don't have a freezer.

Ingredients for app 2 liters

1 kg of Bones from beef , preferably the bottom leg, other bones will do, not to much fat on them, some meat on them ok. (ka kwai)

250 grams of uncooked bacon ( moo sam chan)

1 leek (chinese spring onion)

2 onions

1 celery stick with leaves

2 pealed carrots

75 grams of tomato paste

2 garlic cloves

3 tomatos

1 bouquet garni (thym, baileaf and 1 clove in a stringed bundle) (or the equivalent of powder herbs in a teabag)

3 liters of water minimum (for the ones using drinking water)

Chop up the bones in pieces of 5 to 10 cm's (depending on size cooking pot) or have it done at the market or butchers.

Preparation.

Turn up you oven to 200 degree celcius (400 farhenheit)

Put all of your bones on the baking tray without grease and put them in the oven first. let cook for 45 minutes, the bones will color and some grease will come out.

In the mean time wash and cut your vegetables in to 1cm cubes (mirepoix)

take out the pits of the tomato's and cut them also.

Cut the bacon in to chunks of 2 cm's

Take out the bacon tray and spoon of acces fat

add the vegatables, tomato paste to the bones.

Stirr the paste around somewhat so the bones get covered.

Place back in the oven for 5 minutes to color the bones.

Take out the tray again and transferr everything in to your large cooking pot.

Put the tray on a fire to heat it further and Deglaze with some water to cook the juices of. Add the juices to your cooking pot.

You can stop the oven now.

Cover all of the bones with cold water and put on a small gas fire.

Trow in the bouquet garni (they are bound togheter so the herbs don't float in the stock , because you can't get them out if you pass them through a sif later, if you only have powder herbs you can put them in a piece of cloth or teabag so they stay toghether, if you don't have something leave it out.)

The stock needs to cook on a very small fire so you can see some small bubbles rising. Cook for 5 to 6 hours.

Spoon of exess fat and foam with the ladel once in a while.

If the water is reduced a lot fill up with cold water again untill covered. keep checking on it every 30 minutes so it doesn't run dry.

After 5 to 6 hours you have to pass everything through a colender or sif to remove the vegatables, so put the colender in another pot or clean plastic bucket.

(Not in the sink please)

Ladel your stock in to the colender so that all the vegatbles and bones are removed.

The stock you finish up with can be used as a base for soups, you can also reduce (cook) it further to strenghten the flavour.

Let it cool, store in fridge (it can get sour) or freeze in small portions for later.

Congratulations , you're on your way to become a master chef

Zen

Sure tutsi, but i can't take it out as the the recipe changes of course.

I have no trouble finding all the ingredients i need for european cooking. Most supermarkets in thailand like tesco and carrefour carry most basic items like tomato paste, butter and cream ect. Of course i don't know where you live now..

I'll put it on how it has to be made, if you can't find something you can probably replace it with something else, just ask me.

For tomato paste just use a lot more fresch tomato's and it will be the same.

butter can be changed in to oil, cream like you said into yoghurt or milk.

one moment still , i was half way and lost my typing because my browser locked up....

Zen

hi guys,

I'll put it here in about 30 minutes.

http://www.thaivisa.com/forum/index.php?sh...=7806&st=15&hl=

This is not really ready to use gravy, it is a Beef/veal stock (brown coulour) which is used as a basis for other sauces. It's really the foundations of french cuisine, they also call them Fonds which means basis or foundation.

Mainly you got 3 different type: Fond Brun (brown stock) Fond Blanc ( white clear stock) and Fumet de poisson (fish stock).

There are some other stronger ones extrapolated from these to make tomato sauces ect...

If you use these to deglaze your pan after cooking the meat you'll add a lot of flavour and you've got instant gravy

You'll need at least a large cooking pot , a large pan or preferably an oven with a baking tray. and a Gas cooker , electric is not strong enough.

Cooking time at least 6 hours!! you don't need to stirr it for that long but you need to be around to check on it.

Zen