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bbudd

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Posts posted by bbudd

  1. Started with meter high sprouts and still took 8 years before they started producing any nuts

    Seems the roots have to get down to the water table before they produce-so see how far down it is to water

    A mature tree will easily produce 100 nuts a year and there up to 10 bhatt here in the north and they climb for them

    Good luck on your growing

    • Like 1
  2. Only problem with the local made stoves is that the oven is crap-No insulation at all-open space below right to the floor-can't get a decent HIGH temperature for bakeing and they last about 6 to 7 years before they rust out

    .I'm still looking for a proper oven-either gas or electric in the Chiang Rai/Chiang Mai area.

  3. 2 strong quakes hit Burma

    The quakes struck seconds apart at 8:25 a.m. local time Friday near the Southeast Asian country's borders with Thailand and Laos, about 110 kilometres from the northern Thai city of Chiang Rai.

    They were initially measured at 7.0 magnitude, but that was quickly lowered to 6.8.

    The U.S. Geological Survey says one quake was shallow, centred 10 kilometres below the surface of the earth, and the other struck at a depth of 230 kilometres, which is exceptionally deep.

    The effects could be felt as far away as the Thai capital of Bangkok, where buildings swayed.

    Witnesses also said people were evacuated from Hanoi after tremors hit the Vietnam capital.

    Your news

    Did you feel the earthquake? Share your photos, videos and stories.

    Full story:

    http://www.cbc.ca/ne...ke-myanmar.html

    We're between Mae Sai and Chiang Rai-Strong quake felt here-minor damage to unsecured objects-lasted a good 10 minutes with aftershocks for over an hour-casualtys reported in Mae Sai -power out in Mae Sai and Chiang Saen

  4. Could you please give so directions to the "chemical supply" place in Chiang Mai. I also need a local supplier for prague powder :D

    I did see Prague Powder #1 in a chemical & laboratory supItply house in Chiang Mai. That's what is commonly used for wet curing hams. It consists of 6.75% sodium nitrite and 93.75% salt (sodium chloride). It's safer to use than sodium nitrite alone because this chemical can literally stop someone's heart when eaten in even quite small doses. Prague Powder #1 is also called Instacure #1 or pink curing salt. It's dyed pink so users won't confuse it with the various other white powders commonly found in kitchens.

  5. TGM pepperoni is nothing like the American version. It's good on sandwiches (tastes like heavily-peppered slightly-sour salami), but it's missing the paprika/nitrate flavor that makes it good on pizzas.

    :unsure:

    I found a meat place up north about half way between Chiang Rai and Mae Sai called Fahsmokehouse.They have smoked and cured meats and will even do specialty orders-They have authentic pepperoni in a couple of styles.Don't have there address but I kept there phone number-its 053-665-972. They also have great smoked meat products.
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