Zendesigner

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

you can use a firewall to do your authenticating. then you don't need an application to talk to the wireless accespoints. When you log on your traffic is directed to your firewall because it's the gateway. On port 80 you build a page displaying a Logon box to open ports from your wireless network to the internet or to the internal network.

If you connect your firewall to a radius server for authenticating you have logging, user authentication, accounting ect all in one go.

I would suggest to all wireless networks to put them external to a firewall anyway.

I used this setup for authenticating Citrix acces to internal citrix servers.

No logon in firewall , no port 1494 going open for citrix.

you can have a look here http://access.hgc.be

user just needs to logon twice, also pretty secure because ports only open for your incoming ip address. It's no vpn but citrix protocol is encapsulated anyway.

Users can logon every where in the world and be back in the office with all their applications and data, even print locally if they want.

Every Ceo that had this was suprised how easy it is...They really like that they could work from home anywhere, anytime.

Hi tutsi,

I second sbk's query regarding Bisto gravy granuels...I don't like much about the UK but I do like gravy on the mash when that is the only thing on my plate in these wild hinterlands

If you want i'll tell you how to make "fond brune" which is a basis for all your brown sauces like gravy . You have an oven so you can make 2 liters easy at one time.

Let me know.

zen

I recommend you choose any place near to Padang Besar, the border point to Malaysia.

sure put him in the south !! i would really like to see the look on a muslims face when he starts to proclaim his poetry...

It think it wil be

CHOP CHOP of with the head very quickly

hi jim,

My wife wanted me to use "Falung Kenoke hook by salung" but I think it might be to long

are you sure about the kee nok thing jim?

I remember reading it was an insult somewhere. Maybe it was kee nio i'm thinking about . Sure would ask twice.

B

zen...beware, you may be revealing too many professional secrets. It is wonderful that you share them with us but I would be loathe to find that you were hacked to death by little men with moustaches and red faces in a chef's bib and tall hats wielding large cleavers

HAHAHAHA, best i ever heard rotfl. I'll probably be chopped up for some other comments on this forum then this thread

Maybe by a seperatist movement to preserve thai food culture "the anti burger gang"

Thanks tutsi, made my day.

Don't worry most things are textbook stuff from hospitality shool. Real chefs won't be bothered by this. The rest of the farang restaurants might pick up on something though.

These are basic recepy's , i wont take the single farang in to the realm of preparing Basic sauces and Fonds for which you need an oven and 8 hours work, so you can make a very nice french sauce. They'll have to come to france or Belgium for that.

OK My old teacher used to tell me " your meal stands or falls with the sauce provided" so here are basic sauces from french cuisine, mostly you can divide them in to groups. We'll start with the cold ones.

COLD SAUCES

I already explained mayonaisse and coktail sauce, so include them with this list.

Basic Vinigraitte...

Dijon mustard or other strong mustard

Some garden herbs, like parsley, chervel, dragon, garlic or pipe onions

Oil (sunflower, nut oil) dont use palm oil it's to heavy

Vinegar (wine vinegar, clear vinegar)

sugar

Wisk half part oil with half part vinegar and teaspoon mustard together thourougly

Add the finely chopped herbs per choice

add litlle sugar and pepper

Volia basic salad dressing.

You can change the taste by using other types of vinegar (balsamico, rosemary, framboise, lemon juice)

or change oil (olive oil)

Best used after some cooling in the fridge, stirr again before applying on salad

Mayo Vinigraitte...

Mayonaisse

garden herbs

Vinegar

sugar

water

Put a big spoon of mayo in a bowl together with the herbs. Stirr while adding little water so it becomes a creamy consistency. add vinegar and a lot of sugar to get a sweet and sour taste.

Best used after some cooling in the fridge, stirr again before applying on salad

Yogurt curry dressing...

Fresh non sugared yoghurt

Your garden herbs

Some yellow curry powder mild

pineapple juice (fresh shouldn't be a problem in thailand)

Mix yoghurt , herbs

add curry till mixture slightly yellow

add pineapple juice till yoghurt runny

Season with pepper and salt , maybe add curry depending on your taste.

Serve cold

Tzatziki...

Fresh non sugared yoghurt

a lot of garlic

garlic press or large nife and board.

put youghurt in bowl

peal garlic

Press garlic cloves over yoghurt in to bowl

if you have no press , cut the garlic in reasonable slices, put some salt on your board to give resistance, put the garlic on top and press with the flat side of your nife on top of the garlic so it is crushed using a sliding movement. you'll see that is becomes mashed but stays on the board because of the salt.

Mix everything, let sit in fridge for a day to absorbe garlic taste..

Ok enough cold sauces. There a lot more in the Store but basically their all variants of mayo, ketchup, vinigraitte, yoghurt combinations.

Experiment yourself

B

Copy of yesterday post to somebody else...

QUOTE

Are IT jobs really that difficult to land in Thailand? As it happens I was looking to get out of IT anyway and I could cope with a three year headache.

There are some jobs out there , the papers are full of them, but mostly there is this little line that says " Thai National Only". On the ones that don't have it you can estimate that for at least 60 percent the same rule will apply.

The people that work in IT here as farang are :

1. Send by the mother company in europe

2. Set up their own It biz to work as contracters (some extra possibilities)

3. Very highly specialized

4. Working at a very crummy wage doing a lot of things that are not IT.

I saw an Add yesterday asking for an ######. it said

"Some networking experiance needed, electricians will have extra consideration"

There is a lot of demand for SAP financials consultants, Sales people like business unit managers ect. But most adverts then also state bilingual thai english.

hi tustsi,

If you keep the amount of youghurt small just to coulour the sauce you can also work it in.

Like said i would only use it as a cold sauce supplement like the greeks do.

There is no really a substitute for cream qua taste, ease of use and texture.

Unfortunatly due to the cost all the "Cream sauces" advertised in menu's here are mixed products like half milk + some binding agent. Real cream sauce for a steak is uncomparable. It's not something for somebody on a diet, or who can't eat fat for health reasons of course.

You can find cream in most supermarkets in thailand, they have about three brands, For a small packet it's around 70 bath which should give you enough for 2a3 persons. Tastewise it's better to give less sauce but from real reduced cream then to try ti give more but add other stuff to it. It's also the easyest sauce you can make. After you bake the meat in a pan, take the meat out, heat up the pan alone for a few seconds, add the cream so it can deglaze (deglassez) *the pan , let it reduce , season litlle bit maybe , presto sauce. takes 1 minute to make.

I'll do a French sauce special later but most of them will have addition of cream somewhere :-)

B

For a simple mustard sauce , just heat up your oven pan or your frying pan very hot but not burning the left overs. Deglaze *the pan immediatly by dropping a small amount of water in to it. You'll see the water coocking all the juices of the pann.

Add a litlle bit of mustard, stirr, maybe some sugar (to counteract the stingy taste of the mustard.) Bind with a small amount of Corn flower dissolved in water (very small) , stirr, taste, season if neccesary and serve on top of meat.

You can use any type of mustard.

*To Deglaze to cook of the juices stuck to the bottom of a hot frying pan by sprinkling some water over it. To much water will ruin it. Not enough will immediatly stick the juices back to the pan and you'll have to reheat it.

Maybe many of the newbies are TRT members. 

Well i just came across this Dove ,

http://www.thaivisa.com/forum/index.php?showtopic=7895&hl=

THEY ARE AMONG US .....

I find war driving in Bangkok makes the traffic tolerable. Spread eagled businesses, clueless...

Clueless indeed....

Hi jim,

Welcome to the boards,

But I have to say I feel a little intimidated some times about making a post. There seems to be a few regulars who are a little quick to jump on someone about being a troll.

I think if you give decent and funded answer nobody will consider you a troll. We have some heated discussions sometimes but that doesn't mean we can't be friends in another post.

just join and ask a question, no problems.

I would suggest however that you don't jump into the bear-pit straight away,

Especially not with a login like yours

No bad feelings intended

B

*wink wink* Zen...sometimes i turn myself on too LOL

(getting hot here)

One thing though, i never been with a Thai woman. Hmmm...how different could that be?

I've been with some , i like them more then the farang girls i must say.

Seriously, i see nothing wrong with liking men and women at the same time. Or if you're a man liking only a man...and is willing to admit to it, props to u.

Everybody's own bread and butter i suppose ? I'm strictly hetero, played around in my time and did some wild stuff like a threesome and so on but if a man tries to touch me i'll probably punch him right back. It's just an instinct.

I have nothing against gay's by the way, but it's just a normal reaction.

Up 2 you , they say here so ????

B

hi longsands,

You can also so cook them semi soft in a normal pot of boiling water with the skin on. let them cool and wrap them in foil for over the barbeque later on.

Then they will only need to get hot, not completely cook which would take along time.

If you have a microwave you can even cook them in there. is mostly only good for small quantities like 1 or 2.

Put the patato with skin in a bowl with some water so that the potato is sitting in it half way in. Put in microwave, nuke for 4 minutes, turn the potato over and nuke again for 4 minutes. Then test to see if soft otherwise some more minutes.

You can eat them actually for dinner like that every day, quick and same quality.

B

ps : wash them first of course before you cook them

Hi sandy,

Zen: it isnt butter. It's like cooking oil in a spray can, but much healthier than butter and oil. Great for stir fries and a grilled cheese sandwich!!!

zen...what can you say about substituting plain yogurt for cream for most applications? Yogurt is healthier and more widely available in the hinterlands. Yeah, I know that yogurt is not ideal but with heat the difference with cream diminishes

Hi tutsi,

Yogurt is indeed healtier but you'll see that you can only use it in cold dishes. It's actually a great substitute for mayonaisse.

Yougurt will shift / curdle if you try to reduce it in a pan especially with fat in it like oil or butter. Only if you can keep your sauce on medium heat you'll be able to pull it off.

I really like the Greek "TZATZIKI" Which is basically yogurt with a lot of garlic in it

It depends on your eating habits of course.

My recipes will mostly come from gastronomical tradition of France, Belgium

(i'm Belgian, and the Belgian kitchen is a deduction from the French gastronomical restaurants, It is same quality food but not so expensive as a 5 star restaurant in france)

but it is based on the good ingredients like cream, cheese, butter instead of the really healthy ones , i agree. I also like to stick to the original recepy as made in the home country. you can adjust as you wish, cooking is an art not mathematics!

You'll never find 2grams of this or 3 spoons of that in my recepy's anyway. A real cook work with his fingers and his taste, not his scales (only for determining cost mostly)

For baking you can substitute butter also with olive oil if you like the taste of it.

Everybody is invited to put up some easy recepy's from their own country's so we can have a Fusion food forum thread

B

If somebody has some questions how to make something , like some sauce they have been meaning to try, please ask. If i know i'll tell you, else i'll look for you.

Let me add a welcome as well, and Zen, did you know that for every new member you bring to the forum, you get a prize? Free membership for yourself and another friend as well.

Anyway welcome to all the newbies out there, Don't worry it was written under my name also some time ago. Just join in the discussions, read learn, give an opposite view, preferably a funded in my personal opinion.

You will really learn a lot about thai culture, habits, Sabai-ness, Crazy politics, very outspoken laws never to be heard of again, wai-ing, job prospects, Visa turmoils and really what it is to live here.

I know this forum is about thailand, for thais and expats and basiclly anyone who wants to join, but we can talk on other things outside of thailand cant we??

Winle

i think if it's appropriate in the context of the forum department sure, check with ###### for the full rules, He's one of the admins here.

I joined recently as a way of trying to find out more about what's going on in Thailand. Particularly, what's going on with the new bar hours and how they might hit the tourist economy. However, on that score, I'm not much the wiser and from what I can gather, neither is most of Thailand including the police force.

Indeed neither are the most of us...party on Gart

b

This is a new ID system using Java-based chip cards, which will support 32Kb of memory for data storage. The card will include the user's digitized fingerprints for biometric identification and will carry insurance, tax and welfare benefit information.

First, 10 essential agencies will connect to the central system including those for driving licenses, passports, trading registration and land title deeds. Eventually, this will be a central database registration system covering 572 registration offices and serving both public and private organizations.

Aaai , and they are going to give each thai a card ?? Wonder how many title deeds will suddenly change name into Shinawatra ??

Great for taking out your driver license violations of course :-). wonder why nobody hacked into immigration yet, they also use a webbased intranet to file your overstay's i saw in trat last time. just pasword box protected.

I did some war driving around bangkok a few months ago. You wouldn't believe how many open wireless connections you find from big corporations and banks.

you could login , hack something or get some info and drive away in 5 minutes out on the street.

Thought it would be something like that ...

Very Good SEO george...

It indeed seems to have worked.

B

SEO = Search engine Optimization

And very welcome you are sandy...

Just found a lot of post about asking to come to work here, all with 2 or 3 posts to their name.

Of course everybody is welcome but it seems unusually many people joined this week.

B

It's not our Recently added POET KevinDK i hope...

see other thread

Hi smile,

Are IT jobs really that difficult to land in Thailand? As it happens I was looking to get out of IT anyway and I could cope with a three year headache.

The people that work in IT here as farang are :

1. Send by the mother company in europe

2. Set up their own It biz to work as contracters (some extra possibilities)

3. Very highly specialized

4. Working at a very crummy wage doing a lot of things that are not IT.

I saw an Add yesterday asking for an ######. it said

"Some networking experiance needed, electricians will have extra consideration"

There is a lot of demand for SAP financials consultants, Sales people like business unit managers ect. But most adverts then also state bilingual thai english.

Don't believe all the story's from how cheap thailand is.

Thailand is cheap if you can live as a thai.

The teachers on their 20.000 bath maximum wage here al sleep in little 4mX4m one room appartments, drive a motorbike, and eat thai food on the street everyday.

If you want to Keep your lifestyle as in europe meaning:

Reasonable appartment or house, Car, eating western food at least three times a week at home of course.

You better start looking in expense between 40.000 bath and 60.000 bath/ monthly , depending on the area that you live in.

The only thing that is really cheap here is THE FOOD, electricity, water, gas.

Cars and houses go very close to european prices. the more close to bangkok the more expensive the houses are. Average house in pattaya (3 bedrooms style) will set you back between 25.000 and 35.000 monthly, bangkok 3 bedroom condo's are about the same. Of course if you live up country in Isaan you can find the same house for 5000 a month.

I'm living as a couple , no children and spending around 45.000 monthly on a nice house, car and living cost.

Despite what everyone says , the only succesfull farangs i meet here are usually owners of factory's , service buisinesses, long standing hotels and restaurants.

The poor guy's are the basic english teachers, new owners of beer bars, the 130th guesthouse owner in Jontiem ect.

If you can come with enough money you can easely survive even with a good small business, But your childrens education while compromise that by the cost of it.

And as DR patpong said , defacto relations are not recognized so all of you will have problems getting visa's every three months or yearly again. Which means or Marry, then you can do it one 1 company 1 workpermit + visa on your name, wife children on there also.

Or 1 company 2 workpermits (capatalization 4 mill, lot of thai staff) children on your visa's. (ask Sunbelt about Companies)

I don't know what happens to the children if they become of legal age regarding visa's , maybe could ask the DR again?

What anual income would be required, in your opinion, to educate and support two kids and a partner with a comfortable lifestyle

Above figures are estimates without education, insurance, hospital bils ect.

Your children will NEED an international school (if you care about their future at least).

In a normal Thai school they will learn diddely squat. Only Thai reading and writing, basic mathematics. Rote learning , No individual development at all.

Even in international schools they probably will have it easy with their european background.

Everybody say's that international schools are expensive. They also look like their expensive , But since i have no kids i can't help you with that.

If you want you can e-mail me and i can give you some more figures in private.

Hope it helps

B

Sandy

You are making yourself every guy's dream.

Young thai girl, American raised with an education, Coming to thailand soon, Outspoken, Like's men to cook for her , And now your Bi also?

Most men's hidden dream

Girl you will have to swat them away like flies....

B

edit:

And you're even born in september like me !!