hugocnx

Just now, marcusarelus said:

Do you chill your Thai water before using it to clean? 

Is tap water cool in Thailand?

18 hours ago, marcusarelus said:

OK smart guy.  Send a photo of your crumpets.  I make sourdough pizza dough and bake in my pizza oven weekly and bread every other day.  Crumpets are a mess.  I learned how to make crumpets at the Pike Place Crumpet shop.  The egg rings are sharp and easy to cut fingers with.  To get a low heat I have to support the griddle above the hob.  I refuse to buy a cast iron skillet for only one use - crumpets.  I think perhaps you have a less discerning palate than I for crumpets and are satisfied with a poor quality product.  I buy mine at tops and foodland. 

 

Other problems, surface has to be the correct temp when pouring batter, rings have to be cut with something while hot, metal spatula shoved under crumpet in confined area, do you finish in oven?  Another step.  All in all complicated and time consuming and difficult to make and clean up with a yeast batter. It is not like I haven't tried.  I really like crumpets and so does my wife.  Crumpets rank right up there with souffle's for things I find difficult to make.    

 

And don't forget this; never clean up dough mess with warm or hot water. Guess everyone (doesn't) know that.

On 2/9/2019 at 4:18 PM, vogie said:

Just done three large bread cakes, is there a name for this type of bread, can't find anything like them on the internet.

I just use my basic recipe, but have started adding two eggs which gives the crust a lovely brown colour.

English Mega Rolls. English stands for the faint color.

6 hours ago, mwbrown said:

I find it ironic that she's having dinner at a Mexican restaurant.  I expected that she'd only go to "good white people" restaurants.

Spindoctor

7 hours ago, KittenKong said:

To me you appeared to be saying the opposite.

I said >don't just mix them up as such<

Maybe that wasn't perfect English, but it meant that you do not put them on top of each other in your kneading bowl. Anyways, 10 seconds later salt and yeast are in bed together whether they like it or not.

11 hours ago, vogie said:

What a fine statesman Tusk is, if he thinks insulting other nations is fine and dandy, he is wrong. He has and still is doing more for the brexit cause than Jeremy Corbyn could even dream of. He is used to getting his own way, and when he doesn't, he just cannot control himself.

 

 

Yeah, some fine globalist he is. I don't trust this possible maniacal politician.

Haha, there are so many more so what the heck.

18 hours ago, KittenKong said:

Salt on yeast will kill it stone dead. The "fairy tale" is all about not letting concentrated salt get into contact with the yeast. So all you need to do is to mix the salt well with the flour before it is put in contact with the yeast, or at least spread the salt and the flour about well in the bowl and mix immediately. Bread machines usually recommend putting the yeast on one side and the salt on the other for this reason.

 

Either way, it is not a myth.

Did I say anything different?

5 hours ago, Ulic said:

I am in Vientiane now on a visa run. I can't really imagine why you would choose here.  I would suggest Vietnam. Check out requirements and your expectations versus reality closely.  You may find that the grass is greener on the other side of the fence syndrome. 

I thought it was difficult to obtain long term visa in Vietnam so what about retiring there?

On 1/29/2019 at 8:00 AM, wgdanson said:

Thanks for advice. I used a French recipe, 500 flour, 300 room temp water, 1 tsp each yeast & salt. Mix, leave 45 mins then knead a bit, leave 45 mins and knead again ...4 times. Shape and bake. Will try again tomorrow when I have struggled thru eating the tough ones!

My take: First of all you use a French recipe. I guess this is not a recipe for fluffy rolls but more for crispy ones or baguettes. You do not knead the dough as you state, but you stretch and fold the dough. So you should do that and not knead the dough, you destroy the sponteneous gluten that develop during those waiting times. Do you use bread flour?
Use ice cold water 2 degr. C.; you are not in France but in this climate; A little more water can do as you have 60% to the flour and that's ok for whole loaves but not for this use.

Best is if you have all your ingredients cooled. The end goal for the dough is at least lower than 28 C.

If you didn't use a pre dough like a poolish, i guess the yeast is way to low. You use 3 grams of yeast to half a kilo flour. That's only 0.6%!! Totally insufficient!! You will be much better of with at least double that weight.

But, I have a feeling that you are using a method that you are not familiar with. Am I right?

Hope this helps.

BTW, mixing the yeast with the salt is more of a fairy tale. Ok, don't just mix them up as such, but in a 1 kilo dough it doesn't make much sense. Once the dough is mixed/kneaded, salt and yeast are still at least another 2 hours in the dough while rising. Debunked.

You don't put salt in a pre dough as that sits normally overnight to develop.

6 hours ago, NCC1701A said:

It is time to come clean. I am responsible for all of this.

 

I had a opportunity to meet Big Joke and I asked him if he could come up with a way to make the lines shorter at immigration.

 

 "7.9% said Yes plus 22.72% said it would seriously jeopardize their stay."

 

looks like a 30.62% decrease in the lines! 

 

 

Sad thing is that the lines are crowded with other folks than long stayers. Sorry, not a solution for the queue lines. Seems they like Chinese and other low spenders as long as those stay short time. Guess the whole pollution thingy is also to blame on foreigners. So finally...there are no good guys (left).

That sounds pretty much like my ex and her daughter. I stayed, she had to take the exit.

6 hours ago, fruitman said:

The container didn't come loose, the whole thing toppled because the driver took the corner too fast.

Red light so give some extra throttle. I am big, can do...NOT

7 hours ago, 300sd said:

Another foreigner who just doesn't understand!

 

No sorry I take it back...he understood very well.

 

He beat the vermin at their own game.

Foreigner or Thai, they all get "mixed up" and defensive when confronted with the PoPo.

9 hours ago, darksidedog said:

Were this anywhere but Thailand you would say fair enough and move on. With the amount of corruption here though, you cant help but wonder what else might have been going on behind the scenes here and if his revelation that none of what he alleged happened has been orchestrated?

I saw that finger.

8 hours ago, kotsak said:

Sorry, but without assigning numbers to the photos is difficult to have a serious debate on the subject ???? Plus I spotted a duplicate ????

Liked the beautiful Thai blue floor tiles.

Call Patty Mayo! LOL

So this time they know what the rules are? aa////////ssssssseeeeeeeeeeeessssssssssssss

7 hours ago, NCC1701A said:

I am so well endowed I am afraid this app will mistake my personal porn shot on my phone as illegal professional porn.

What's on a man's mind.

4 minutes ago, billd766 said:

It works for me. I buy the 5 kg blocks of salted "butter" at Macro for about 750 baht and cut it into about 20 lumps and freeze it. It still tastes OK when defrosted, put in the fridge  and used normally. They also sell unsalted "butter" for the same price.

LOL, like your "butter" escape.

1 minute ago, wgdanson said:

Nice one. Does MINT qualify? And CINNAMON?

 

Please do your own research/homework:-)

1 hour ago, wgdanson said:

So is WINE a protected product name, and beer, and pork, and beef ?

A protected name is like CHAMPAGNE, COGNAC, CORNISH pasty, CHEDDAR cheese, SCOTCH whisky. etc etc.

"Wine is a free and open-source compatibility layer that aims to allow computer programs developed for Microsoft Windows to run on Unix-like operating systems."

Champagne is a protected kind of wine. Wine itself as a liquid is not protected.

I think beef should be protected, lol

Enough of this, call margarine butter, whatever!

6 minutes ago, BritManToo said:

YoK call it butter, I just repeat what they call it, and it's more like butter than any margarine spread I've ever seen in the UK.

Now we need a replacement name for the product they call bread in the Thai 7-11s (according to you).

 

Butter is a protected product name, at least in Europe, and refers to a dairy product that contains at least 80% milk fat.

A car is a car, doesn't even have to have 4 wheels and bread is bread, comes in many varieties. Cannot compare. 

Yes Farmhouse bread is bread, but not a 'perfect' kind. They sell a lot of that crap. Thai seem to like it.

14 hours ago, KittenKong said:

I'm not sure it's possible anywhere, at least not easily. Even as a commodity traded by the tonne, cooking butter costs more than that.

Stock market price somewhere around 500 euro per 100 kilo. 185 Baht/kg not yet market ready