NanaFoods

Hi all,

just wanted to share a few new recipes I came up with that are actually quite nice.

First, is a Chicken-Broccoli-Cheese pasta bake that can be prepared ahead of baking:

http://www.nanaproducts.com/uploads/Chicken___Broccoli_bake.pdf

Second is a very interesting and tasty dish/snack from Turkey, Lahmacun (aka Turkish pizza):

http://www.nanaproducts.com/uploads/Lahmacun_-_Turkish_Pizza.pdf

these and more on our recipe page:

http://www.nanaproducts.com/RECIPES.html

Happy eating!

Nana Foods

Hi folks,

just wanted to announce our newest venue in HuaHin.

"The Royal Print" supermarket located at 9 Damnernkasem Rd.

They are currently stocked with our El Sapo salsas and Nana pasta sauces.

if you live in the area, please check it out.

Thanks!

-NanaFoods

What, no Southern biscuits and sage sausage gravy?

with hash browns.... . and Tabasco sauce.

Yum.

I throw and egg or two on the side as well.

Hmm, I voted American before I saw the pictures. Blueberry pancakes isn't really my idea of an American breakfast. But then again there is no single definitive "American breakfast" any more than there is an American lunch or American dinner. If I was back home eating breakfast five days in a row, it would probably look very different every day:




Oh, and here's Saturday and Sunday for good measure:

donuts.jpj

I was torn with this too. I'm OK with pancakes, certainly not my favorite American breakfast. Being a californian you've missed my other favorite, the Breakfast Burrito

...of course I'm holding out to see how many votes Mongolian gets!

not sure where to buy it, but here is the coolest recipe vid...

http://www.youtube.com/watch?v=eovuIfeH2k4

I heard lumyai wood is actually quite nice.

I use mango wood... and it works nicely as well.

You might have a problem with proximity or style of smoker.

i have a two-chamber homemade brick smoker. The firebox is separated by a 3-foot cement tube that flows the smoke into the separate meat chamber, which is much taller. I put large logs (cut to fit) in the firebox so they smolder overnight -- never cooks the meat.

I'm not one to give advice on raising kids... each have different requirements.

But just to share my experience: my son is nearly 6... he's been attending local Thai school since age 4, which he enjoys (kindergarten was basically daycare and TV), I have pretty much resolved that I will be his primary teacher until he gets older.

I downloaded some free online homeschool curriculum and worksheets. He loves it. We call this his "fun-work" as opposed to the homework he gets from school. Local school is good as it teaches him Thai language, and provides experience interacting with other children. At homeschool, he learns English, math, kid's science, art, etc... which he also loves.

quite frankly, i think I'd be doing the same thing if living in my country of origin, as I feel the edu system there is kinda messed up as well.

Seems there were was no redundancy designed or built into it as well.

http://en.wikipedia.org/wiki/Redundancy_(engineering)

I recently spoiled myself and bought a pizza oven from Groupon or Living Social in Bangkok. I've made several and they've all turned out great. I've also used it for making chapati and paratha, going to try it for other things too. It was an indulgence, but really was a good buy.

Can't find the link, but it looks a bit like this one but more basic. Really, it looks like a big round sandwich maker. Highly recommended.

I have one of those too... a G3 Ferrari.

it was quite expensive for what it is.

Works ALMOST fine for a small 11" pizza (max size - if you go for 12", it can fit, but the outer crust doesn't brown enough) -- however, I have to fuss with the thermostat to get the bottom and top cooked properly, otherwise its too hot on top, or too hot on bottom. I wish it had individual heat controls for top and bottom.

The stone base does get blackened at drippings occur over time, despite trying my best to keep pizzas from dripping over -- and its near impossible to heat or brush the carbon off, and I believe it effects the outcome. however, if I keep an eye on it, and fuss with the heat control, it produce a nice crispy crust and takes only about 7 minutes to cook a small pizza. Thing is, I need to cook 2 pizzas to satisfy the fam.

The electricity consumption is huge, as well. So, my G3 Ferrai pizza cooker is currently gathering cobwebs on the shelf... I use my gas oven anyway, as I can make one big family-size pizza no prob. (I use a perforated baking tray, which yields a surprisingly nice crispy crust) -- one insertion and about the same cooking time as 2 smalls in the G3-Ferrari.

I brought back a pizza stone with me from the US. Paid $12.95 for it, I believe. With it, I can make a decent pizza in my home oven. I have to admit I buy the base at Villa, but it is pretty good, and my pizza comes out a bit on the crispy side, just as I like it.

I pile my pizza high with home-made Italian sausage, salami, ham, onions, green peppers, kalmata olives, artichoke hearts, pineapple (my friend insists on that), and lots of sauce. I also brush the base with olive oil to crisp it up a bit to get it how I like it.

All told, I find it better than any pizza I have had in Thailand, and it probably costs less than 200 baht all told.

I had a Pizza Company pizza once, and only that one time as my friend's niece just opened the place for business, and frankly, that is the last time I will ever have one of theirs. I have had a couple of good ones in a few independent places and one upscale Italian restaurant, but when I make one myself, I put exactly what I love in a pizza and nothing else.

Can anyone tell me why a baking stone or brick is any better than thick cast iron plate?

Both materials will get very hot and hold the heat.

I use a cast iron flat plate and am quite happy with the results.

Stone "breathes", cast iron doesnt.

It is important to allow steam to escape from the bottom while cooking.

If your cast iron has a textured surface, that might explain why it works for you, especially if you are doing thin crust.

Cornflour/starch is ubiquitous.

Should not be any problem finding it.

Try Lotus or any large supermarket.

I can find it at my local ma-and-pa mart.

Onion powder -- not so easily found, especially outside the larger cities. Try Villa, Tops, and the upscale supermarkets, etc.. or Rimping (CM) might carry it. I make my own from fresh onion, using my slicer, electric dehydrator and a mini blender. I keep it in a glass jar in the fridge to prevent caking.

amateurish, but not bad for an 8th grader.

Good job blending pixels, but the BIG giveaway is the shadows on the ground indicate sun on the front left (most apparent under the white sign, bottom left); UFO has shadow indicating right side sun.

I have seen it at Villa Sukhumvit 33 - a bit expensive IMO... but if needed...

I dont think the white gunk has anything to do with dry curing - i brine cure mine and dont have that problem as well.

Perhaps, it is a side effect of excess water retention due to the addition of phosphates -- used to make sausages more juicy, but often misused to boost the water weight of any meat product, thereby skimming a bit more cash out of a given amount of meat. Cheating, essentially. Just a guess....

make your own?

http://lpoli.50webs.com/index_files/Boerewors.pdf

Totino's Pizza Rolls

Pepperoni 34.6 oz

Ingredients:

Tomato Puree (Water, Tomato Paste), Enriched Flour (Wheat Flour, Niacin, Ferrous Sulfate, Thiamin Mononitrate, Riboflavin, Folic Acid), Pepperoni Pizza Topping (Pepperoni Made with Pork, Chicken and Beef [Pork, Mechanically Separated Chicken, Beef, Salt, Spice, Dextrose, Oleoresin of Paprika, Sodium Ascorbate, Garlic Powder, Sodium Nitrite, Lactic Acid Starter Culture, BHA and BHT and Citric Acid Added to Protect Flavor], Water, Soy Protein Isolate), Water, Mozzarella Cheese Substitute (Water, Partially Hydrogenated Soybean Oil, Rennet Casein, Modified Corn Starch, Potato Starch, Sodium Aluminum Phosphate, Vital Wheat Gluten, Salt, Potassium Chloride, Citric Acid, Potassium Sorbate [Preservative], Sodium Phosphate, Sodium Citrate, Titanium Dioxide , Maltodextrin, Magnesium Oxide, Zinc Oxide, Vitamin A Palmitate, Riboflavin, Vitamin B12), Partially Hydrogenated Soybean Oil, Modified Corn Starch, Rehydrated Pasteurized Process Nonfat Mozzarella Cheese (Water, Nonfat Milk, Cheese Cultures, Salt, Enzymes, Citric Acid, Vitamin A Palmitate, Vitamin B6, Sodium Aluminum Phosphate, Sodium Citrate, Sodium Phosphate), Salt, Sugar, Defatted Soy Flour, Dried Whey, Dried Onion, Spice, Methylcellulose, Rehydrated Enzyme Modified Cheese (Water, Milk, Cheese Cultures, Salt, Enzymes), Natural Flavor.

Reference: http://www.shopwell.com/totinos-pizza-rolls-pepperoni/pizza/p/4280072148

They're using more "cheese substitute" than real cheese these days... and the list of chemicals amazes me.

Methylcellulose -- "Methyl cellulose does not occur naturally and is synthetically produced by heating cellulose with caustic solution (e.g. a solution of sodium hydroxide) and treating it with methyl chloride. In the substitution reaction that follows, the hydroxyl residues (-OH functional groups) are replaced by methoxide (-OCH₃ groups)." -- wiki.

For me personally, I'd rather make my own now that I know how easy they are to make... a little labor, yes, but easy.

Cant say i have... but my birthday is coming up,...so i have requested my mom send me one from the States.

Thanks for the reminder

Actually, my grandma used to put (dairy) butter in my PB&J whenever she was tasked with feeding me as a kid (my mom did not). I thought it was a bit weird, but still edible. I also really liked the PB&H sandwiches my mom made for my lunchbox as well - i particularly liked how the honey would interact with the bread over the hours sitting in my lunchbox before lunch - it would sort of crystallize a bit and add some sweet crunch.

And yes, PB&Banana was a nice variation on occasion.

Anyone ever try PB&Mango?

And... yes, i still enjoy PB&J today, but with homemade PB and homemade J (faves are raspberry & strawberry - not a fan of grape jelly).

Time to de-moth the siberian parkas.

I have made sauerkraut before in thailand without using aircon.

However, it was in the winter time here... and it came out fine.

Garlic butter -- as in a spread for garlic bread?

I like to combine olive oil with the butter... makes it more spreadable when chilled and a wee bit more healthful.

1/2 cup butter

2 Tb olive oil

1 Tb (or more) Garlic paste (or very finely chopped)

1/4 ts salt

Options:

1 ts chopped Italian parsley (packed)

1 Tb parmesan cheese

Knowing that the Garlic here in Thailand isnt very strong,I would doubt that 1 TB ( assume Tablespoon) of chopped garlc with 1/2 cup of butter would be very exciting.

I make a spread of 3 whole garlic heads,mashed into 1/2 cup of olive oil and 2 teaspoons of salt. This is then the basics to add to butter or meats...but it still aint strong....Chinese Garlic I guess.

I am looking into getting some very strong garlic from Australia or from UK and growing in a big pot. None of the local stuff does it for me.

Friends say that the small pink local garlic is the strongest here,but again,I dont rate it.

RE: the 1 Tb Garlic

-- apparently you missed the "or more" part.

Since the OP asked for a recipe for garlic butter in the first place, I assumed he is not a garlic "fiend" or aficionado. I would venture to guess your whole speech on garlic potency to be moot to the OP.

What I provided was a basic formulation the OP can start with and modify to taste.

someone asked about a "water pushing machine"....

Garlic butter -- as in a spread for garlic bread?

I like to combine olive oil with the butter... makes it more spreadable when chilled and a wee bit more healthful.

1/2 cup butter

2 Tb olive oil

1 Tb (or more) Garlic paste (or very finely chopped)

1/4 ts salt

Options:

1 ts chopped Italian parsley (packed)

1 Tb parmesan cheese

I guess this is actually about "Took Lae Dee" restaurant in Foodland.

cameras dont selectively only spy on criminals.

"so they can use all of their six senses"

I am counting and can only find five...but maybe my brain is not grown.....

Maybe someone can put this Dr. back in the time machine and send her back where she belongs 1800.

1. Sight

2. Hearing

3. Touch

4. Taste

5. Smell

6. Balance

some may also add

7. Time

8. Health