butterisbetter

I'm a sponsor. I wanted to know if it's okay to post a topic directed at a customer who forgot to wait for a large amount of change. It doesn't seem like it would be since it's directed at only one person who may well not even be a viewer, much less a member, of thaivisa.com

Moe's did have some Dijon available when I asked.

I really like this one.

We also have Mailles Mustard with whole mustard grains. We use it as a cooking ingredient but the staff will be glad to share it with you. Now how to figure out how to make them understand exactly what mustard you want..

Found Mighty Moe's today and by 3PM they were out of corned beef so I went for the Reuben. Very very tasty and I definitely will be back. Both my parents were NYC born and I was fed this stuff from early as I can remember. I have been to 2nd Ave Deli, Carnegie, Barney Greengrass, etc.

Nobody is going to beat Katz' (or the place that name escapes me which exists as the last Jewish Deli in Newark, NJ) but to have Moe's in CM is a real plus. I don't need a 1.5 pound sandwich and none of you do either. All I would suggest is to import some real mustard and let's get it on!

Do you mean something like French's spicy brown mustard? Personally I preferred Gulden's but I think they're both pretty good. And you can't get Gulden's here.

I didn't know that Rider's Corner served food. Guess I don't get out enough. The location is good for me when I am on my way home. What time is 'last orders' for food?

Normally last food orders around 10pm-10.20pm - Come see us!

Menu is pretty much the same as the link below

Link to Rider's Corner Menu

Let's not hi-jack the thread and get it back on track for Mighty Moe's Deli

That's okay. I don't mind. Rider's Corner deserves all the favorable attention it can get.

Will check it out (think maybe I had a fee sample which was nice but I need a mouth full to give an opinion) but on the same subject bought some Giraud Gourmet Duck Liver Pate w/Bacon and it was very good, fairly priced (75 bht for 100g) as opposed to the French Import (1300 bth for 180g) and nice to support a local brand from Hang Dong. Can't wait to try some of their other products.

I was thinking of mentioning Giraud, too. Their stuff is first rate. They used to sell a duck/pork saucisson that I liked at least as much as any I ever had in France. At first they were selling it whole, then slices vacuum packed. Now I don't see it at all. Maybe too much work. And the pate you mentioned is delicious. These people don't seem to know how to compromise on quality.

I've had a few of their products, too. And I regret to report that they were excellent.

First off, good quality beef is expensive in thailand.

As for the size of that sandwich, I believe that our lean corned beef sandwich could at least match that in size for $16

Also, no info about where that sandwich comes from. Katz's Deli sells their standard corned beef sandwich for $15.25. And their prices are good by NY standards. Their sandwich is big, but not nearly that big. Also I don't know anything about the quality of the meat here. It looks quite lean. Lots of places use tenderizer on cheap beef. It doesn't have a lot of flavor but it is soft. We don't use tenderizer.

Where is the salad ha ha

Is the meat very expensive in Thailand or something? Just for comparison (I know, I know) you can get this in NYC for 16 USD:

My goodness

They should call it the triple artery slammer

I decided to bump this old thread because it came up on a google search and could use an update. My comments all relate to Pattaya.

First, I use Vanilla syrup every day in home-made Vanilla Lattes. I rarely had issues finding the syrup until the Flood/Food distribution issues of October/November 2011. I previously purchased the Venezia Syrup from Villa Market, and only on some occasions did I find that they were out-of-stock of the Vanilla. But I always had an extra bottle on hand and never worried about it.

Second, with the flood came product shortages. I was unable to find Vanilla syrup at any store in Pattaya. That caused me to do a little more research.

VENEZIA:

Venezia syrup is sold in 750ml plastic bottle for 280-320b. It is an Australian import and I have only found it available at Villa market, next to the Honey and other syrups. Villa sells Vanilla and Butterscotch in this brand and size.

TORANI:

Torani is the most commonly recognized brand as it is the brand most often used in coffee shops. It is the most expensive of the brands, presumably because of the brand name recognition. IMO it has no quality advantage. Torani Vanilla syrup was difficult to find in Pattaya. I finally found it at the BonCafe office/store in Naklua. The 300ml bottle was 300b. Villa market was the only store carrying the Torani brand in Pattaya that I could find but they do not stock Torani Vanilla -- only other flavors (Hazelnut, Caramel, etc.) (including the sugar free Vanilla from time to time). The sugar free version is flavorless IMO. The other flavors sell for 289-300b.

LIN:

The third brand is LIN Vanilla Syrup and is manufactured by the LIN sugar company here in Thailand. In the past, I didn't know about this brand as it wasn't prominently displayed ... and in some stores, wasn't displayed near the other syrups. At one Tesco/Lotus, the LIN brand was displayed next to the sugar.

Lin Vanilla syrup is sold in a squarish-plastic bottle of 300ml. The cost is 89b. Lin also sells other flavors (hazelnut, caramel) and some fruit flavors (Apple berry and Forest berry). The berry syrups are much more expensive. I have purchased two bottles and will try the syrup tomorrow morning. My guess however, is that it will be equal to the other syrups I have been purchasing at a much reduced price.

In comparison, Venezia 750ml at 300b, would compare to Torani at 750b for 750ml, and LIN at 223b for 750ml.

Lin states their product is available at "Lotus, Tops, Foodland, The Mall, Villa, Tang Hua Seng, Tokyu" . Once I found the LIN syrup, I did find it at Foodland, Villa and Tesco/Lotus.

I hope this helps someone else someday.

There's also Monin. At least there is in Chiang Mai at several different establishments. So it should be available in Pattaya, too.

Good news!!! you can get a sandwich like that from us for less than 400 baht. Our standard sandwich costs $180 baht. But you can add extra corned beef for 85 baht. If you add 2 extra portions that comes to a total of 350 baht. So for a total 350 baht you can get quite a substantial sandwich. For 520 baht, about $16US, you can pretty much guarantee yourself a gall bladder attack size sandwich. Because we are using high quality brisket for our corned beef, and aging it for an extra long time, I would find even the sandwich with just one extra portion of corned beef to be a bit overpowering. But that's my taste.

Also, a lot of people have been asking us for lean corned beef. A lot of the corned beef that's now for sale in NY is lean corned beef.

(Not like the old days. Then if you asked for lean corned beef, the deli staff would pelt you with bagels. And in those days, bagels registered 11 on the Mohr scale. In fact, back when, customers used to tip the deliman to get the extra fatty pieces. A common delicacy was corned beef fat trimmed from the beef before it was steamed. Then it was sprinkled with paprika and slow roasted in an oven. Served on rye. Heaven. Or, at least, manna.)

Anyway, the lean cut beef starts out less expensive and it loses a lot less weight loss during steaming. We are working on that now, and when it's ready, we should be able to offer an overstuffed lean corned beef sandwich for about 200 baht. Maybe we can even toss on some trimmed fat for those who like the extra flavor.

The Royal Project grows leeks. You can get them at Rim Ping, Makro, Tesco Lotus (I think) and of course, right at the Royal Project where they will be cheaper.

You want plain yoghurt, as in sour unsweetened?

Mass market- Yolida brand (Tops and Rimping in the dairy case). 450 g live culture firm style about 55 THB. In short supply due to floods.

Local stuff- Dacheso (sold at The Hideaway Restaurant, same owners Art Cafe) big 1 lt tub, rather loose and watery 70 THB. In supply always.

I haven't tried Amazing Sandwich yoghurt but I understand they sell something similar to the above listed.

The Greeks call it Greek yoghurt, the Bulgarians Bulgarian yoghurt, yadda yadda yadda. It's simple fermented milk (cows milk here, no sheep or goat).

I know many people who make their own; it's not rocket science.

If Duchy plain yoghurt that you mention has sugar, then we are talking about 2 different things, and my apologies....

Actually Dacheeso has 2 varieties of whole milk yogurt. One is more like kefir in consistency. That is the "loose and watery yogurt" yogurt referred to above. The other is a thick variety. I think both are first-rate. Dacheeso starts out with excellent milk, after all. They don't use the modified food starch and/or gelatin that many large commercial enterprises do to give their yogurt a pudding-like texture and to stop the whey from bleeding out. Dacheeso also offers skim milk yogurt.

You must be a "super-taster" because their products taste really good to me, but I usually do not think a lot about the butter.

http://www.silverpla...ted-equal/50072

Ulysses, your charitable evaluation of mrclough's comments does credit to your character. Maybe not so much to your critical faculties, though. A selective supertaster for butter? I think it's slightly more likely that the poster suffers from a neurological disorder. Slightly.

Whatever the reason for the poster's hypersensitivity, the point he raised about too much butter flavor is absurd. Cakes, pie crusts, laminated pastries (Danish, croissants, millefeuille) etc are in a way chemistry cum physics demonstrations. A short pie crust will have a certain ratio of fat, to flour to water or milk , a pound cake another, a genoise another. Danish pastry another, and so on and so forth.

It doesn't really much matter what kind of solid fat you use as far as physical characteristics go. (Taste is another matter) It could be Crisco (white vegetable fat), lard, tallow, or even possibly axle grease. It's all about the proportion of fat to other ingredients. You change the proportions, and you turn your product into something else.

For example, if you use too much of any kind of fat in a pie crust it loses its flakiness and turns into a cracker. Too much in a cake and it collapses into a pudding. And so on.. So we really can't add too much butter to a cake or a Danish or a pie crust and expect it to remain a cake or a Danish or a pie crust.

In reality, the proportions we use are the classic proportions tested by time and thousands of bakers. It would actually be kind of interesting in a pointless way if we could make cakes or pie crusts that had fat in excess of what was thought possible and still maintained their essential characteristics.. There might even be a Nobel prize in it somewhere.

Maybe some gastrophysicist somewhere is working on that right now. We salute her. But we're a lot more humble and more easily satisfied in our ambitions. We'll just continue working with butter and respectfully suggest that those who like it attenuated with other fats or not at all shop elsewhere.

I actually sympathize with Hellodolly's waitress problem. I used to be a waiter a long, long time ago and I remember that the first rule is to keep your eyes on the customers whenever possible. Instead, our waitstaff are a lot more interested in paying attention to each other. This is a nearly universal problem in Thailand.

We had originally planned to make the place halfway to a self-service joint and we still might do it. It's an idea we've seen implemented elsewhere, notably at the Milk Bar on Huay Gaew Road. Essentially you go up to the cashier station and place your order. You take away with you a stuffed animal which you put on your table. Eventually, using the stuffed animal as an identifier, a waiter brings you your order.

We had planned to steal this idea but use miniature deli items instead. Not nearly so easy as you might think finding scale models of corned beef, pastrami, and blintzes here. So, for the want of those items, the idea died. Maybe we go for something slightly more prosaic, like numbers or letters? Anybody have an opinion on the subject? It would definitely speed up service. And it's not like we've built ourselves a temple to elegant dining on the site.

As for the corned beef sandwich only coming with mustard, it should also have come with some pickle slices and cole slaw, too. It didn't?

You might also try "Spices" an Indian grocery store/restaurant near the Imperial Mae Ping Hotel. It's on the Khamphaeng Din street on the stretch that connects Sridonchai to Loi Khro. Here are the gps coordinates you can use on maps.google.com. They are my best estimate and should get you within 50 yards of the place. NancyL's recommendation is also good. I get a lot of my spices there. Very high quality saffron.

18.782086, 98.998404

It's also a restaurant and I suspect a pretty good one since virtually all its clientele are Indians.

$140 a bowl!!

It must be special.

How big a bowl. I ordered soup at sunis one day the small bowl and I thought she had made a mistake and got the big bowl.

It was huge.

What I am trying to say there is bowls and there is bowls.

And clams are not exactly cheap.

But potatoes are.

Not sure about cream :jap:

Bacon expensive but I doubt it is a big part of the soup :jap:

It's good, but it's not $140 good. 140 baht is more or less correct

We now have real New England Clam Chowder as a special. It's made with lots of clams, as well as potatoes, and bacon. The only liquids that we use in the chowder are juice from the clams, and cream. It's so thick it's more like a stew than a soup. $140 baht per bowl.

Posted my reply to prices etc. but appears the owner chooses to ignore my post whilst answering other posts that promote his business as opposed to dealing with enquiries from a visitor to his establishment who has questioned his pricing structure for goods on offer.

I eat at Mighty Moe's and Butter is Better pretty regularly and to me the prices are very reasonable for the quality of the food and not out of line with other top restaurants in Chiang Mai.

I'm kind of mystified about how one person says he did not like what he had for breakfast and now somehow that is the conventional wisdom on the thread. My only gripe with Moe's is that the breakfast menu is limited compared to Butter is Better, but I like them both..

Both places have plenty of tasty items that are hard to find in Thailand.The breakfasts are good. The sandwiches are good. The pastries and deserts are good. However, if one is looking for a more substantial meal at Mighty Moe's, the dinner menu leaves a lot to be desired. Any chance of some more diner type dishes like at Butter is Better?

We do offer a few things from the dinner menu: pork goulash and meat loaf. There's also chicken pot pie made with a real butter crust. Is there anything else you would particularly like? The problem is a: we are training our staff and b: the kitchen is really small. So until they are comfortable moving around in there, we are going to limit the entrees.

Does anybody know the Thai word or words for Bottom Round cut of beef? I think Australians and Britons call it Silverside.

It takes big balls to advertise your business on a forum with a crowd like this and so I will make the trip and sample the Reuben myself. Lots of years in NYC, so I will report back with what I would modestly propose is a informed opinion on the subject.

Haven't tried them yet but my friend is a world class chief and he tells me the corned beef on rye is to die for. He is hooked for life. But he says don't try the breakfast. That's OK with me I am a sandwich and hamburger kind of guy.

That's Thailand. There's something about the LOS that necessitates that all breakfasts must be compromised in some horrific fashion. Granted I'm a newbie here, but outside of the breakfast buffet at the Empress, the McDonald's near Pantip is as close to what I would call a decent breakfast as I've experienced so far. Very decent, actually... real English Muffins, as opposed to the hamburger buns you seem to always get everywhere else in Asia.

It's especially tragic as the coffee is so very good here...

Walked by to day...to see the menu and the prices......Wow some people must have money to burn for homeland delicacies....Maybe I will just stick to less fattening/cholesterol items at a better price and indeed a more healthier option.

Each to his own....Good luck with your Deli

Posted my reply to prices etc. but appears the owner chooses to ignore my post whilst answering other posts that promote his business as opposed to dealing with enquiries from a visitor to his establishment who has questioned his pricing structure for goods on offer.

Was there a question in there that I missed? I thought you meant it sincerely when you wrote "Each to his own...Good luck with your Deli." I guess I was mistaken. Apparently you were trying to be provocative. You failed. Cope with it. Good luck in all your future endeavors.

The photos really look promising. I will definitely pay you guys a visit when i am in CM end of the month.

May i know what kind of beef you use for your sandwiches ?

grass fed new zealand beef

This roast beef is rather dry and well done. I like rare beef - like the photo in menu.

We do offer a choice. Some more rare roast beef got shipped in today.

Popped in a couple of weeks for a takeaway sandwich, corned beef on white ! the bread was very dry and nearly stale certainly not to my liking, anyway just put it down to a bad bread day yesterday i thought i would give it another go as i was in a rush having to go to the hospital, roast beef on white this time, i happened to notice that the three slices of bread had been put in the oven when enquiring, why was this the girls answer was " our boss told us too" now the only reason that i can think of is that the bread wasn't very fresh therefore putting it in the oven to liven it up which sort of had the reverse effect

actually, their boss told them to always ask the customer before toasting the bread. thanks for letting me know. and you can always change the type of bread to one of your liking.

All this talk about Reuben s so I had to try one today - good quality ingredients in good quantities but the sum of the parts was not better than the finished product and really that was I think down to the preparation. In my experience it's not a good idea to grill the bread, assemble the sandwich and then finishing the grilling, I think the flavor of a Reuben comes from grilling the sandwich from start to finish so that the flavors meld and blend. Also, whether it's Russsian dressing or 100 Islands it doesn't matter, it should not be optional in a container on the side since the dressing is an integral part of the sandwich recipie, if folks don't like the dressing then they ought to request it be left out else order another sandwich. Overall I score the Reuben here at 7.5 out of 10 but with a couple of changes it could be higher.

Thanks for your advice. As I've remarked elsewhere, I never had a Reuben (or is it a Rachel? or an hermaphrodite?) until I came here. Your suggestions seem sound. We'll definitely follow up on them. Thanks again.

It takes big balls to advertise your business on a forum with a crowd like this and so I will make the trip and sample the Reuben myself. Lots of years in NYC, so I will report back with what I would modestly propose is a informed opinion on the subject.

Haven't tried them yet but my friend is a world class chief and he tells me the corned beef on rye is to die for. He is hooked for life. But he says don't try the breakfast. That's OK with me I am a sandwich and hamburger kind of guy.

That's Thailand. There's something about the LOS that necessitates that all breakfasts must be compromised in some horrific fashion. Granted I'm a newbie here, but outside of the breakfast buffet at the Empress, the McDonald's near Pantip is as close to what I would call a decent breakfast as I've experienced so far. Very decent, actually... real English Muffins, as opposed to the hamburger buns you seem to always get everywhere else in Asia.

It's especially tragic as the coffee is so very good here...

We also offer real english muffins from Butter is Better

I used to have pastrami down on Canal St but that was pure pastrami meet, thinly sliced but huge pastrami portions.

A dream.

The pastrami sandwich I had at Moe's deli was with Sauerkraut and cheese.

Which one do you consider real NY style?

I wouldn't go back for the sauerkraut cheese style!

Non-descriptive taste, to me...............

Old fashioned NY Deli Style would be just plain pastrami. Because a jewish deli would never mix a meat and milk product.

But we do offer plain pastrami on rye sandwiches too.

I never had a reuben until I came here. I was skeptical. But I think they're delicious. That said, I do think you can get just as much enjoyment out of a corned beef reuben. And it's 30 baht less.