LtLOS

A very good post with lots of good links. I've made my own Moz in the past as I had a source for raw buff milk then, now my source has gone, and too busy to find new. I can say given the ever increasing prices of dairy world wide I might start making my own again. If your interested in making your own soft cheeses its not that hard, takes some time. If your in the sticks and have access to raw buffalo milk you can make some of the best Mozz that can be had anywhere in the world!

pushing is just that, getting free advertising for your products, forums are for sharing info, not selling products.

Lack of IQ allert!!

Excuse me ..... somehow you seem not to understand .. what is free if I pay to be a sponsor ..

do you think sponsors pay just for you to have a free forum????

These forum's exist only because of sponsors, they cost money to run ....

I think this totally potty response has helped me to make up my mind, thank you

Your inability to distinguish between posting on a site and advertising via posts seems to be at issue. OK, you want to share a recipe/formula via a forum for one of your offerings...no problem, but as this is a forum, your advertisements should be limited to your ability to pay for that space in the associated area that you pay for, and no where else!

What a bunch of lacking admin folks around here allowed this to take place form the beginning!

pushing is just that, getting free advertising for your products, forums are for sharing info, not selling products.

More likely became part of the show, given the similarity of products he pushed here and those on the site. I guess if you live in the sticks it may be worth using, but they'll be better off offering shipping charges based on location, no way am I going to pay that shipping charge on a min order for local delivery in Bangkok.

I think I posted this before, but not sure. Take a full rack, remove the bottom membrane, and use a rub or some of your finishing sauce. Double wrap in al foil tight, and slow bake (braise) for about 2-3 hours at low temp. Open the foil slather with your sauce and place under the broiler or indirect on a grill but at high heat till the sauce is caramelized. The idea is to get the sauce caramelized without drying out the ribs, they are already done. This is a method used by a lot of restos, and works quite well. You can marinade but be careful with pineapple juice, as it will turn the meat to mush. The secret to tender meat is cook low and slow. If you want to smoke them you can try this on a close grill. Preheat the grill, soak a small amount of chips, place them on indirect on the grill for about 20 minutes. Then follow instructions above.

Swordfish, Maine lobster!.

Here's some options. The Foodland mince is quite lean, if you can't get any suet, try buying half as much cheap ground pork (higher fat content) and mix. If you can find suet, mix with the foodland at 20% suet to mince. The key to flavor in any burger is fat content. I grind my own and use a 20% fat content, with a coarse grind. If suet is not available fat back pork works very well. Used to make patties with a tuna can top and bottom cut out, but got a burger press. Suggest you buy a quantity and form with a can, or by hand and freeze them, very easy to pop one out and fry it up. We do about 10 Kg that way and freeze.

There is as far as I know only one type pressure cooker that is suitable for pressure frying. Its called the Fagor Classic. I purchased mine here years ago, but not sure if Fagor is still importing them. It is a beautiful piece of equipment that will last a lifetime ( only need to replace the gasket every few years). They are very expensive compared to other pressure cookers, but compared to a commercial pressure fryer very cheap.

Here's a link as to what to look for:

http://members.lycos.co.uk/pressurecooker/recipes.html

Click as a pressure fryer on the left at the above link.

But a big warning, do not use any other type pressure cooker, Fagor has other models, and other manufacture's of home pressure cookers are not suitable for pressure frying. You could really hurt yourself badly by trying to use one pressure frying.

Suggest you contact the Fagor local folks to see if they still import them.

Makes the best fried chicken you'll ever have! And only 10 minutes per load!

Labeled in english as Hoor fish at Tops, am trying to find out what species this is or the western common name. Any ideas? Googled the name and came up with pretty much nothing.

If you like just fresh non cooked, google pico de gallo, if you prefer the bottled type, these are cooked and can add complexity to the flavors, try using canned chipotles if your making a simmered salsa. Only thing I'd add to the above recipe is a pinch or two of ground cumin.

Suggest you all stock up, I bought 20 Kg of salted and unsalted when the price jumped from 36 to 48, and will go today and buy another 20 kg before it hits the 75 all over.

Here's my standard for roast beef:

Preheat your oven to very high 500f or 240c.

I like to use the large top end of carrots and the stalk end of celery for making a base to rest the roast on, along with some thick sliced onions.

Arrange these in the roasting pan to make a bed for the roast to sit on. Add some crushed whole garlic cloves, and throw in a couple bay leaves and a sprig or two of rosemary.

Add some red wine and stock to cover the veggies by about half.

Bard the roast with some streaky bacon. That is place slices just overlapping to cover the roast.

You can also add other veggies around the roast, and potatoes.

Place in the oven and turn down to around 300f-325f, can be higher but I like lower, but takes more time.

Replentish the stock in the pan if it starts to dry out.

For me I never cook by time, only internal temperature. Normally I pull at an internal temp of 135f. Let it rest covered for at least 20 minutes. This will produce a med rare roast, at least for me.

For the gravy:

Take the veggies out you want to serve, and pop the rest thru a food mill along with all the juices.

Make a brown roux and add to the juices to desired consistency and adjust seasoning.

Well, all I can say as a former Texan is if I ever got caught boiling ribs I'd be out of the club. Why, well taste the stock after you've boiled them.....the flavor went there, and what's left is some fairly tender pretty bland pork on a bone. Not being mean, but never boil something you want to retain flavor. Again I go back to braising, take the rack and season it with a rub, or put a light coat of your sauce on them. Wrap tight in two layers of Al. Foil and put them in a 285f oven for about 4 hours. Open the foil pop em on a grill or put oven on broiler and brush with more sauce combined with the drippings from the braise. Never ever boil ribs unless your making soup!

Do yourself a favor if you like to cook. Forget the gadgets, and go for a small table top oven, some good pans and some sort of hobs. Learn to cook without the others, it will pay off, and never use a micro wave for anything but heating lunch or defrosting stock!

Well must disagree about a hot platter for a rare steak. Now having said that if the steak is only 1/4 inch thick and weighs 4-6 ounces not a good idea. Have you ever been to a Ruth's Chris steak house? They serve their steaks on a very very hot plate that is sizzling out of the kitchen. The reason, these are very thick steaks, and take a while to eat. The plate helps keep your properly cooked steak at temp during your dining experience. If your steak is so thin that it cooks to well done on a hot plate, its just too thin to be served that way. Not a gimmick, its done for a reason!

Your title is a bit different from your question. If you are trying to make a steak from top or bottom round, its probably not a good idea. These cuts are normally used in roasts, or other dishes that require braising. If you try and slice a round and pop it on the grill med rare, you'll end up with shoe leather and aint no amount of additive tenderizers are gonna make it anything like a real med rare steak.

Problem is with most of these posts about tenderizing steak is folks trying to Make a silk purse out of a sow's ear...In other words pick the cut for the dish.

Yup will confirm the Domino's, don't recall gack in the sack (jack in the box), or Arby's myself.

What happened to the Italian place on the first floor in front of the World Center after it remodeled?

Also can't remember the name?

Thought this might be fun for any of the folks out there that have been here for a while...or forever. Was thinking about all the restos that have been here but closed over the years.

My first was Wimpy's burgers....some folks tell me I'm wrong, but I can remember one here in the mid 70's, anyone out there confirm this?

Wendy's American fast food very short life.

The sports bar where the Tony Roma's is now...what was the name?....

Another friend insists there were Shakey's pizza here in the past, and I don't remember those at all?

There was also a place in Bangkok that you picked your meats raw and the staff grilled them for you, was very popular, but lost the name.

Any answers, or more questions?

Hope you find what you need, but given that fresh is very available here it may be better to just cook what you need. As these type imported canned products can sometimes run up to 10 times local cost of fresh, and secondly as the processed is just boiled while it is being canned or processed, you can do the same yourself. If you like it well cooked or soft just boil or steam till it is at the texture you like, but in doing so you are loosing all the good parts into the liquid. Just a bit more detail to my first post.

Foodland or Villa, you can also find the white there. You can make it easily, just boil it in salt water till all the flavor is gone then pop it in a jar!

Not sure if this is being discussed else where, but what do you think...good idea or not. My personal take, as a smoker for many years, but quit about 20 years ago now (from 3 packs a day), that it's a good idea.

So what's your take?

Nothing new here, yes, been done for years. If you've ever been in any resto kitchen you will find that many items are held and reheated. If you think that this means the food is not good or fresh then you better just start making all your own. Take a look back at some other posts by EuroG on this site, his business is providing pre cooked products to restos. It's done all the time, prep and hold!

Agree you can't compare DIY with resto prices. B40 for instant is high, for local places in my area (low overhead) places, its about 20-25. Think it also depends on location. There's a lady that sells a nice brewed cup at our small Tops for about B40.

I sometimes eat breakfast with business guests at their hotels. Royal Orchid Sheraton, Shangri La, are two that come to mind, but normally I find the higher end hotels will have a good omelet station. You can also try these type hotels for their Sunday Brunches, which normally have a good omelet station.

You can make your own about anyway you want quite simply. Just need a good orange press (not expensive here).

Make a simple syrup (bar syrup):

2 cups sugar

1 cup water

bring to boil and stir till clear, that it all done!

Cool and place in a squeeze bottle, like a ketchup bottle and pop in the fridge.

Squeeze some oranges, we do about 5 kgs at one time, and freeze the juice in small containers.

Take one of these from the freezer, add either water or soda and simple syrup to the desired sweetness you want. Makes a great drink to the taste you like and is very fast, use room temp water or soda, with the frozen juice and its ready to go with a quick stir.