ohpont

For what I recall from my school days, digesting a coffee with milk requires 8 hours. Avoid it in the evening. Arabica is also less hard on your stomach, especially for the one's with reflux... Regards. oh

Sorry try with 2 and reduce to one if tender enough. depending of your meat... Maybe I shall recommend filet Mignon (tenderloin of pork) very lean, very tender and I find it at reasonable price here, some places will ground it in front of you. A tip, greenish or brownish color could mean too old or treated with borax which is a no, no. In the other side too white, washed, and to shiny, Tiffany, for make up... With the Baking Soda, a lot of smell will go away, so lean supermarket minced should fit, when no better! Cheers And Bon Appetit. oh

Ok, so I think the most appropriate will be the Bica Treatment. Cover the chopped pork with water and Soda Bicarbonate and let it soak for 15 to 20 minutes, more doesn't change anything. A pound of meat and 2 teaspoons of Bica, can be reduce to one...Then wash it and dry it and cook it in a Teflon pan or wok, so you don't have to add any fat, if you don't like. Then you can season it, add some herbs or spices, a drop of brandy or some white wine, fresh chopped parsley, etc. etc. That way you don't have the same taste every time. If you had some flour at the beginning, it will absorb the fat and do a liaison, your soup will become thicker and richer, and a little sugar will help caramelize the meat. Let us know the result please and Bon Appetit. surinfarm.com has been recommended to me by professionals, many different pigs there, they are in Hangdong ([email protected])

This look like a Cedro Citron family to me, is the white pith bigger than the Pulp itself? and do they taste bitter? TIA oh

Ground pork wrapped in tin-foil and baked? Please let me know what you do after ( cook with or eat with) as i am not familiar with that, then i can try to share my tricks... Cheer oh

Nope Like I said to the OP there is a place in Naprang, T.A.Pong, who has the bread and pasties made by Nana bakery in Chiang Mai. My solution is to buy it fresh when i go in Chiang Mai, portion it and freeze, Then for the slice of sourdough in the toaster and for the baguettes, in the oven, Voila. There is also the possibility to ask them to send it to you, I did it once and it was perfect. That's the only way i found to eat quality bread professionally made and stay away from premixed and the staff in plastic... You could also see with Jo Bakery if you are after german breads, I don't know if he send. For the little story, it was a vietnamese/chinese baker who did nice baguettes in the 80's, east entrance of Phayao market, the shop had real butter and even bottles of Guiness with the yellow tag, was worth a trip downtown, even with a long drive from home. Then came a french baker, next to the restaurants area on the lake side, then he move close to the hospital and finally left. Maybe one day. A few bakers tried Chiang Rai and they all left too.

The reason why I don't buy in the Chiang Mai shop i because The beef is frozen. I go to Udon Thani, buy it fresh and well mature, not frozen, as i can see the pieces and chose the one i like, then portion them myself, pack them and freeze them. I do the same with the free range pork of Nong Bua Lamphu, fresh of the day. It's a bit far but I do enjoy the mountainous area and take my time going there. This two are the best address I find and quite happy since many years. I tried many local sources and still keep trying some new one, but always go back to them. By the way, every meat can become tough if you cook it wrong...

"people with yeast allergies" Bread, breads and different breads, meanings food, not believes, thank you Mister K. One day, you might share your sources about your assessment, 1 on 1,000, 10,000 , 100,000 etc...

Don't panic too much about bread, they are so many other food, next is just one example. All types of alcohol, including such as wine, beer, whiskey, gin, vodka, contain high levels of yeast. The foods that are used to create these alcoholic drinks--potatoes, molasses, beets and grape skins--contain yeast. Yeast is absorbed into the bloodstream when a person drinks excessive amounts of alcohol. This can cause or aggravate a yeast infection. The high amounts of sugar in some forms of alcohol can also cause yeast infections. Yeast,leaven sourdough, poolish, many ways to raise bread. https://www.livestrong.com/article/198027-what-foods-can-cause-a-yeast-infection/

https://www.compoundchem.com/2016/03/22/boiling-point/ https://www.kingarthurbaking.com/blog/2017/04/07/using-a-thermometer-with-yeast-bread http://candidaquestions.probacto.com/95/can-i-get-a-yeast-infection-from-eating-bread Please, enlighten us with your sources TIA oh

I agree with Thai/French beef as it's used to be call even I don't have experience to the Chiang Mai shop. Regards oh

I have a doubt, it's a joke, right? Otherwise sorry for asking your sources. "When the core temperature has reached 50°C, the micro-organisms are killed. At 80°C, gas cells form and the bread swells. Once reached 100°C, the interior dries. The crust is then close to 200°C and caramelizes." https://www.nationalarchives.gov.uk/first-world-war/home-front-stories/the-fresh-bread-ban/ Breads without yeast like Nan are real bread too for me... The big difference for bread with yeast will be the working and resting of the dough in my opinion. Regards. oh

Found it at Margo, some where very nice but some over matured and very, very smelly. Regards. oh

Too bad we won't have a chance to taste the german pork, i find the quality of the local one going down a lot. Regards. oh

I don't think that the brewing process is the only factor which influence the taste, of course the roasting and the process making, grinding size, quantity, quality of the water and temperature of it, and don't forget storage of the beans once torrefied, all influence on the taste. Don't forget to look for origin too. The majority of coffee grown here is Catimor, Caturra, Typica and Yellow Bourbon and I think Gesha is coming too. Now like every fruits, some years are better than others, usually every four, but not always, and the you have the terroir and the altitude, the higher, the less treatment is needed! Then also which sherries are picked at maturity or en vrac, the cleaning of the fruit, fermentation, washing and drying of the beans, so many factor influencing the taste. Et Patati, et Patata. Regards. oh Talking about Arabica in the North.

You have to be careful about your choice of bakeries here, you have so many pseudo "artisans" who use a pre-mixed to cheat consumers... Shame!

The main thing is the shaking after drinking, and also the acceleration of the cardiac rhythm on Robusta, the Arabica taste also better for me. For Latte, try a darker roast. Regards. oh

A simple lecture of the additives ingredients list should suffice to convince you about supermarket "breads"... Regards. oh

Sorry for asking, but what is the difference with PipingRock? Thank you in advance. oh