robenroute

Thanks Tywais. If that is indeed a Malayan sun bear, it is in a pretty sorry state indeed. Must have been kept for quite some time to lose its fur.

Stumbled across this vid: some sort of tree bear?

I've asked some people, but none of them had any clue. To me, it looks like some sort of tree bear. But then again, it seems to have an opposable thumb, or something similar. Anybody a clue?

Poor thing, it looks scared as hell...

If you had bothered to google "liberal", you would know that there are no liberal states in South East Asia.

There is no fixed definition of liberal. It's all a matter of personal values and experience.

I suppose it depends a little on what you consider free, and being nannied. It also depends on what you find important. Thailand is free in some respects, but not in others. The same goes for every other country in the world, really. It also works like that on a much smaller scale: why do people like living in a particular city in a country and not in a different city in the same country? I know, not the answer you'd probably hoped for, but the only way to find "your" place is by travelling and staying in places for longer periods of time. Only after weeks, or, arguably, months can you get the real feel of the place. And then again, it also depends on the people you meet. Very much so, even.

My advice: go walkabout and try to stay for longer periods of time in places you like. Seriously, go on foot. Take a book, sit yourself somewhere shady and enjoy a coffee/tea and observe. Talk to the locals. See how they earn their money. See how they treat each other. See how they treat tourists. Talk to travellers too. Just keep in mind that other people's views and opinions are just that: their interpretation of something. Stay long enough to form your own opinion.

Namaste

I think most if this is tongue in cheek.

That certainly explains and helps a lot!

(Perhaps I've been out of the sun for too long...)

dddave, it's a little different from what you're suggesting regarding the storage. You might want to give this a read: http://www.theguardian.com/technology/askjack/2014/oct/09/how-can-i-get-android-kitkat-to-work-with-my-sd-cards

In fact, current behaviour is a blessing, compared to what is was (from a security point of view). It's the app developers doors you should be knocking on: they haven't got their stuff sorted. I've got a phone with an SD card running 4.4.4 and I have no problems: music, videos and some apps reside on the SD card without a problem.

And as far as your device goes: we've also got a Moto G running 4.4.4 in use here and everything works like a charm. Perhaps there are issues with certain production batches, but it's not (per se) KitKat's doing.

Hope you get you problems sorted.

We always used spit when I was a kid.

We used electricity when I was a kid. (ref post 34)

Yep, that kind of electricity works fine on knives from Tesco's, 7-Eleven, and any other Tom-Dick-and-Harry brand. As soon as you're handling proper knives, you also want to properly care for them.

I bought a dual sided stone on the street today, with a light gray side and a dark gray side. Are you familiar with these? The guy said use the dark side first and finish with the light side.

This means the dark side has a coarser graining than the light side. With blunter knives, you should start on the coarse side shaping the edge of the blade. Then you move on to the finer side to create a smooth edge. When you're sharpening a knife that's already got a decent edge, passing it over the finer side usually sufices. What you want to do is soak the stone in plain (tap) water for about 10-15 minutes (assuming it's a water stone and not one that's used with oil -- but rest assured, 95% of of whetting stones sold in the street are water stones). Whetting a knife should never be done on a dry stone! You'll ruin both knife and stone. Also, during the whetting, keep adding water.

A very good instructional video, including some useful additional info is available here:

http://youtu.be/SIw5ChGOADE

Mind you, the guy uses whetstones that probably cost between 70 and 100 pounds. But still, even with a cheap stone, you can get good results. The problem with cheaper stones is that you'll notice a lot of wear on the stone and after 10-20 sharpening jobs, the stone becomes hard to use (it's no longer straight).

Go down to any wet market where they sell meet and chicken, look at the sellers how they

sharpen their knifes by rubbing it against the blunt edge of another knife or on a stone edge

of their mortar and pastel few times....they don't buy any sharpening tools, they have been doing that

for 100's of years....

Doesn't mean it's the best method. I've also seen em drag knives along a clay mortar a few times too and highly doubt that does anything.

Well, I can report from personal experience that this does work in fact. I tend to keep my knives sharp by using a 1000/3000 Japanese waterstone. I also have a Belgian stone (the dark blue-gray type equiv. 5000-6000) but use that only occasionally. When I'm a bit behind with the sharpening job and my missus needs a sharp edge, she takes the clay "Som Tam" mortar and sweeps the knife a few times over the edge of it. Works wonders. However, That new sharpness won't last as long as the razor fine edge of a properly sharpened knife.

But if you had a choice you'd definitely use a proper stone, right?

Definitely. The edge of the knive becomes smoother when using a proper stone (assuming the person knows how to handle knives and stones), and a smoother edge stays sharp longer.

A word about those "sharpening" steels/rods (their proper name is honing steel, btw): all they do is fix minute dents and other imperfections along the edge, they definitely don't remove any material/steel from the knive. These honing steels can be used on knives that are sharp already; a blunt knife stays as blunt as it is even after an hour of steeling.

There are ceramic honing steels (it's getting confusing, isn't it) on the market, and they do help sharpening a knife. However, you'd have to steel the knife with the ceramic for an awfully long time, as these "steels" are round and hence the contact surface where blade and rod meet is tiny.

So:

1. sharpen with a proper stone - depending on use, probably once every few weeks;
2. hone with a steel - can be done daily or whenever you use the knife;
3. use unglazed ceramics (plate, som tam mortar, hell, even a brick will do) for a quick and dirty sharpening job.

Happy cooking (or murdering?)

Anyone a link to the whole/complete list?

Ta.

"The farmers were led to the lottery office by the renowned abbot, Luang Poo Buddha-issara.

The abbot and farmers demanded the office to buy paddy from farmers at 15,000 baht/ton on trucks but said that if they were dumped on the ground, the price would be lowered to 12,000 baht.

But until late today, nobody came out. The abbot then ordered the paddy be dumped from trucks on the ground."

A future awaits in political lobbying for the so called monk - probably cleaning the lobby, I feel. I am at a loss to understand what he feels he has achieved. Did he honestly wake up this morning and tell his minions,

"I know what we'll do to achieve justice for you rice farmers. We're going to drive a truck full of rice paddy to the Government Lottery Office and demand they buy it off us."

"The Lottery Office?"

"Yes, the Lottery Office. And then we'll offer them a discount if we dump it on the ground"

"A discount?"

"Yes, it'll show them that we won't put up with corruption in the Lottery"

"But you said you were going to achieve justice for the rice farmers"

"Well that as well, but we're going to wait until someone comes out to buy it off us and then we'll dump it on the ground - That'll show them"

"But how does that achieve justice for the rice farmers? The Lottery officials aren't going to buy rice paddy off us, we normally go to Rice Mills"

"Yes but they rip you off, and it's the governments fault"

"So, the Lottery Office then?"

"Yes, you.......! You got a better plan?"

Well, they must have learned that from the government which has tried to borrow 130 billion Baht from the most interesting institutions, banks and state controlled funds.

Anyway reading the topic it would seem it's much more a continuation of calling the government corrupt with even Ms. Yingluck's fall numberplate being lucky.

Any news on how much the BAAC already managed to pay out from the 20 billion the government borrowed from an emergency funds? That's assuming the MoF signed enough papers to have the money transferred to the BAAC. No need to hurry though. The disbursement was for farmers with receipts signed before the 9th of December. Makes you wonder how many more farmers are waiting as more than 100 billion more is needed.

It's called humour, rubl.

This "with even Ms. Yingluck's fall numberplate being lucky." is called schadenfraude.

That's the difference between a "Brit" and a "bitter".

A 'Brit' and a Dutch uncle you mean?

'schadenfraude' = pleasure derived from the misfortunes of others.

Interesting you came with that term in a topic of farmers who still wait for their money

It's actually called "schadenfreude", with an "e" (where the German word "Freude" means pleasure/joy. Fraude is something very different...

Nam prik maeda looks insane!!!!

By the way, it's called "M(a)eng-Da". With the "ng"-sound, as that's short for "Mal(a)eng", meaning bug/insect.

Nam phrik is the generic term for a chilli-based dipping sauce. They come in a wide range of regional variations. They vary in texture from watery with a few bits floating therein to paste-like.

Particularly well-known are nam phrik kapi (with fermented shrimp paste), nam phrik ong (a Chiang Mai specialty with tomato and pork), nam phrik tai plaa (with black, rotted fish guts), and nam phrik maeda (with extract of giant waterbug anal glands). Most such condiments are used as a dipping sauce for raw or lightly cooked vegetables.

Nam phrik phao is often translated as "roasted chilli jam". It's normally used as a cooking ingredient - not a dip. It's available in jars in every supermarket in Thailand.

It depends. I know lots of people that use naam prik phao as a condiment (dip) to go with about everything edible. But indeed, naam prik is the more generic term. There must be hundreds of different types/kinds, with every region having its own variety. Very similar to the Indonesian sabal, really: every village has their own tradition and recipe for different sambals.

It's great stuff. I've come to love it and use it on most of my food, including eggs, potatoes, sandwiches, spaghetti and other western food.

Prick Thai. Made with shrimp paste. Mostly a southern thing. The version in the pic is made from fish Pla tu. I think what you are seeking is made from shrimp paste. IMHO it is tastier than Sambal.

Prick Thai pla tuu.jpg

Forgot to to mention the name is Nam Prick Koong.

nam prick Koong.jpg

Well, Prik Thai is normal pepper, which is not (Indonesian/Malay) sambal. The closest thing to sambal is Naam Prik Phao (นำ้พริกเผา).

You can't see the writing on this wall?

You're not looking hard enough. . .

Perhaps. Perhaps not. People (and more so societies) have a natural aversion against change. On the other hand, once a certain momentum has been created, it's hard to stop...

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Time for a big clean up......

And you know, that is the one thing that's not going to happen. Not now, not tomorrow, not in the next few years.

Perhaps it's not bad, this clean-up not happening. Your idea of clean might not be my idea of clean.

It's a process. It's all part of growing up. You can't force change. Change needs to come from within. Only when enough people really want change can a certain change momentum arise.

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It's all a load of cods... Lists like these are only good for one thing: casually browse through them, perhaps listen to something you don't know, or something long "forgotten". They might serve the purpose of discovering "new" music, although I personally find other tools/methods/sources much better.

The best songs ever are the ones YOU like best, not what other people prefer.

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Well, there are hotels aplenty. It all depends on what you are wiling to pay. The north area (all the way to uMhlanga, and beyond) is nicer than the south beach, but it's also more expensive. Expect to pay ฿2500 and up per person for a double room. uMhlanga Rocks and Sands are "lekker" places, lush greens, quiet, and beautiful views.

Enjoy your time there!

By the way, been to the Drakensbergen? Lesotho? Garden route? Knysna? Plet? All areas more interesting than Durban... (But that's just my opinion ;-)

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...be sure and order Klua Kling. Very spicy and...

It's "khua kling", not "klua". The "kling" has a falling tone to it, as if uttered in a state of surprise or shock. Oh, and the spiciness depends on where you go/get it and/or who makes it. But yes, it can be rather fiery.

Bon appétit!

and you felt superior. that alone makes it worth sharing.

It takes one to know one, doesn't it ;-)

So there we have it. The rice scam corruption solved and the scapegoats identified.

Case closed.

That sounds rather cynical, Whiz. There are plenty of people in government positions that still care and have a heart too. Benefit of the doubt, you know... ;-)

diesel fuel is carcinogenic.

So is life

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Would you care to elaborate a little on that? How would life be carcinogenic?

Mosquitoes only breed in stagnant water

Considering the possible deaths from misinformation ... I have to say, TOTALLY INCORRECT! Mozzies can breed in any 'still' water. Stagnant or not. Including, ponds, puddles, tyres and gumboots.

Don't get your knickers twisted so quickly. I think you're both on the same page here. Chainarong probably meant stagnant as in non moving, as in the opposite of streaming/flowing water.

Well, the Hario I mentioned a few posts back has a ceramic conical burr. Grinding results are excellent. Fair enough, it's a small grinder and it takes manual effort...

There are few youtube videos where they "mod" the handle and use cordless drill to grind faster.

Had a quick look: 5-5-5! Well done. I would still prefer the manual job though. I'd like to believe the coffe tastes better if I have put my fair share of effort into it