james.d

There is a thread regarding air fryers a couple of months ago with alot of replies and info.

Hopefully you find what you're looking for.

Cheers.

Delicious pies... a different type of crust though.

Kindly share if you ever find one here.

On 6/8/2022 at 6:23 PM, CLW said:

I'm using that one for pies because I want to avoid palm oil. Works fantastic

Inspired by BritManToo's pasties, I'll pick up Kings shortening in Foodland tomorrow.

Care to share your shortcrust ratios please?

11 hours ago, BritManToo said:

Made 7, ate 2 (which was 1/2 too many)

Cost about 15bht each, minced pork, chopped onion, mushrooms, bell peppers, gravy ganules, mustard powder, salt, pepper and the pasty all purpose flour, solid soy oil, and a dash of milk. 

BritManToo, is the solid soy oil the King shortening I've seen in Foodland?

1 hour ago, BritManToo said:

Made mince and onion pasties for lunch.

 

Looking very good indeed.

7 minutes ago, vinci said:

i had the same problem my dough doesn't rise very well, did you use yeast? if so what kind did you use? i use the "PERFECT" brand in most store, came in a small bottle

I used saf instant in a sachet date 2023.

Mine rose up ok but not outward, that's why l thought l may have over kneaded 

3 minutes ago, proton said:

is this what they call sourdough bread? Mrs went to a class on this at the Peninsular hotel last week, not made any yet, still in bed ????

Not sourdough no, it's a basic overnight bread.  I bought a Danish whisk and thought I'd give it a try.

I made a no knead bread dough, put it in the fridge overnight, then into a Dutch oven this morning.

It has risen upwards but I thought it would be 'wider'.

Did l handle it too much after taking it from the fridge? I didn't knead it too much I thought.

My hand is there for reference and yes the top got a little overdone 

Hello Kenny, i think there is a dedicated thread for plants etc, maybe the guys there may give you the best advice.

Good luck 

3 hours ago, KhunLA said:

Some eye candy, while we wait:

 

Looks very, very good! More than likely too technical for me but are they pork and herbs?

48 minutes ago, tezzaaa said:

Thanks for the replies everyone ????

Hopefully you'll post a couple of photos when you're done making them. 

10 hours ago, Tarteso said:

Just found in ubuy

I get my salt #1 from these guys in Phuket and l remember seeing sausage casings listed 

https://thaiartisanfoods.com/

44 minutes ago, Chefgno said:

Thanks James. Looks like an awesome place. I lived in Phuket for 5 years and never heard about it.

I’ll check this guy out on Wednesday.

 

Ciao

You're welcome, l have never been to the Phuket branch but they have a branch near me in Bangkok which is recommended.

Best country beef Phuket. I couldn't copy and paste from Google maps sadly. 

Maybe try to ask these guys. I think they have a branch in Hua-Hin.

Good luck.

https://bbqthai.com/?gclid=Cj0KCQjwl7qSBhD-ARIsACvV1X0ftfuSvIur4WyPtj6R25SAkw9_Vtwu_nik22x4kSYTasz41fzhAfwaAmxOEALw_wcB

On 8/14/2021 at 12:26 PM, KannikaP said:

I do exactly the same but 2kg at a time, and add some Liquid Smoke to the curing salt, and rub some in before the oven. I forget where I got it, on T 'internet somewhere.

The Sodium Ascorbate mentioned in the recipe is E330, Citric Acid, so I guess a squeeze of lemon might suffice.

Hi,

I saw liquid smoke lobo brand via Lazada and remember your comment as above. 

Could you please explain "rub some in before the oven"?

Thank you very much 

50 minutes ago, Yellowtail said:

Yeah, I brine most all my chicken and pork. 

 

I usually brine it all, and then freeze what I don't cook. 

Do you use the same brine ratio for pork and chicken?

I added sugar to the salt/water but maybe that is better when not breading the meat for caramelization.

I tried for the first time brining chicken, used drumsticks as l read different ratios depending on salt type.

Cooked them in the oven with panko and onion powder etc.

Definitely the most moist chicken I've ever made.

58 minutes ago, Crossy said:

I have some ancient Tesco electronic scales, but they only show to the nearest gram.

 

So I use the "don't have accurate scales" method from here https://www.localfoodheroes.com/dry-cured-bacon-tutorial/

 

 

 

I missed that part.

Thanks for your reply and the info.

On 11/21/2021 at 12:37 PM, Crossy said:

 

Unsmoked version here, I'm sure adding some liquid-smoke to the cure would work pretty well.

 

https://www.localfoodheroes.com/salt-corned-beef/

 

We don't eat beef so I can't test ???? 

Hello Crossy,

I am going to try to make some bacon following the info you provided (Local heroes)

It seems the amounts of salt #1 and salt are rather important.

Could I ask what scales you are using please?

Mine aren't too accurate.

Thanks.

It turned out I was using the old version,  using the correct version, I'm still pending 

Many thanks for the feedback and assistance.

I applied online yesterday morning and received an email stating "we have received your information successfully" and a reference number.

When l try to check the status trying both the reference number page and passport number page both come up 'no information found' in Thai.

https://extranet.immigration.go.th/fn90online/online/tm47/TM47Action.do?cmd=acceptTerm

Could anyone kindly confirm this is the latest site to check the status?

My 90 days is due today but do we still get a grace period of 7 days?

Thanks 

My wife and l are each looking to sell one of our watches (mine is a Heuer Monaco limited edition and my wife's is a Rolex) Both watches are genuine 100%.

I was thinking of eBay but with us living in Bangkok then buyers may be dubious.

Anyone have any ideas or know dealers/shops that may be interested?

Thanks.