Daren

Thanks for your reply, cathyy.

Do you have any idea who much shipping and Thai tax would be on a book like that? Also, I figured that because it wasn't on Kinokuniya's website, I would be out-of-luck. Have you ordered something not on their website?

Edit:

Just found this on Kino's site:

Q: Can I order a title that BWT does not carry at the moment?

Yes, we can try to source for the title for you. Please write to [email protected], [email protected], [email protected] with the details of the title that you are looking for. For Japanese publications, you may wish to order directly from Kinokuniya Japan.

In this instance, please proceed to Kinokuniya BookWeb (Japan) at http://bookweb.kinokuniya.co.jp/ (Japanese interface only).

I did this recipe for Grilled Tilapia with Mango Salsa 2 weeks ago... It was awesome!

MARINADE INGREDIENTS

* 1/3 cup extra-virgin olive oil

* 1 tablespoon lemon juice

* 1 tablespoon minced fresh parsley

* 1 clove garlic, minced

* 1 teaspoon dried basil

* 1 teaspoon ground black pepper

* 1/2 teaspoon salt

* 2 (6 ounce) tilapia fillets

SALSA INGREDIENTS

* 1 large ripe mango, peeled, pitted and diced

* 1/2 red bell pepper, diced

* 2 tablespoons minced red onion

* 1 tablespoon chopped fresh cilantro

* 1 jalapeno pepper, seeded and minced

* 2 tablespoons lime juice

* 1 tablespoon lemon juice

* salt and pepper to taste

DIRECTIONS

1. Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a resealable plastic bag. Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.

2. Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. Add the lime juice and 1 tablespoon of lemon juice, and toss well. Season to taste with salt and pepper, and refrigerate until ready to serve.

3. Preheat an outdoor grill for medium-high heat, and lightly oil grate.

4. Remove the tilapia from the marinade, and shake off excess. Discard the remaining marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. Serve the tilapia topped with mango salsa.

We did this inside, on an oiled pan. Lovely!

I would check Schmidt Co.. They have a rather exhaustive online catalog.

Colorado, Nevada and Wyoming too.

The title pretty much explains everything. I'd like to get my hands on a copy of BBA and it's not availale through B2S or other bookstores in my town. I found Crust and Crumb on one Thai online bookseller but that's not the one I want. Any tips appreciated.

That sounds great! Thanks for writing all that out. My girlfriend is gonna love me even more now. ;-)

I've tried this. It works. If you need a chocolate fix in a hurry it's ok, but I still prefer my one layer cake recipe, I adapted for the microwave, to this as far as taste and texture....takes less than five minutes in the microwave and comes out delicious.

beachbunny

Please do share, beachbunny. I'm very curious having never heard of microwave cake before reading this thread.

I love stuff like this! I think I'll do this with my students and call it science. Maybe we'll do it during our heat unit. How does it taste? Thanks for sharing!

Oh this thread makes me very sad. There's nothing good about TV dinners, other than convenience. Nourition, taste and love, the three best things in food, are all completely absent IMO. I used to eat those frozen things but thankfully now I have a girlfriend who's a wonderful cook. I highly recommend getting one. ps- sorry for the wierd formatting, writing from my phone.

inthemode,

Where did you find canning jars? Where they hideously expensive?

Good tips, Gerd!

I find with my baking pan inside a pyrex roasting dish, I don't need the ice in the oven. But I'm also only trying to bake one thing at a time.

Will try the cold water tomorrow.

Hey siam2007,

I've just recently started making bread here in LoS myself! It's easy to get sick of Thai "bread" and making it is like a cool hobby. I'm getting so into it I'm starting to see the signs of addiction. When there's a loaf in the over, I can't sit down. I spend hours online looking for new recipes. I get cold sweats at night....

... ok, well maybe not.

But I have been having a lot of fun and it's because making bread is piss easy and very satisfying. There was a big bread-fad (if that's possible) that started in NYC about two years ago. Bearing an appropriate name, "No Knead Bread" shocked and awed many amateur foodies, homemakers and college students with its simple, virtually brainless procedures:

1. Mix flour, salt and yeast then water.

2. Wait.

3. Make ball and bake.

You can surprisingly good bread with this and other similar recipes. Just start exploring! No knead, improved no knead, artisan bread in 5 minutes a day are some of the methods I've used and all have interesting merits and drawbacks.

Some of the things I've learned recently:

- Cut liquids by at least 10%. I live in very hot and humid, S. Thailand.

- A big toaster oven works fine to bake in! I bake almost everything inside a preheated glass bird roasting pan with a lid. It helps distribute heat and forms crusts wonderfully!

- There are probably good substitutions for all of the stuff you can't get here. Goog'n is your friend.

- Bread dough rises FAST down here, actually much too fast. The yeast will exhaust themselves and make a tired dough if I use rise times listed in most recipes. So I retard their growth in the fridge after a first rise of about 45 minutes. Dough can be kept for quite a while and used when convenient for you. Just shape a loaf and allow it warm up to room temp. completely before baking.

Baking is fun.

Maybe something like this? This company, Verasu, will ship all over Thailand.

Bine, thank you for posting that link. It could work but I would worry 4.5 liters is too small.

Very helpful! Thanks to everyone!

Gerd: Which Makro would that have been? Here in Cowboy Country they have of the like.

So here's an aside for ya:

What kind of mixer do you have? Hand, stand, KitchenAid, Panasonic, Hobart??

Has it ever broken, either here in LoS of back "home"? Were you able to get it repaired/replaced? Did you have to eat it?

Here in Phuket they have a small shop in front.

My mixer: Using my own hands , a lot of sweating but it works.

Gerd

I hear that model is a good one... replacement parts are a bastard though!

I can't wait to check out all of the suggestions here, so I don't think I will! Headed to BKK on friday!

Very helpful! Thanks to everyone!

Gerd: Which Makro would that have been? Here in Cowboy Country they have of the like.

So here's an aside for ya:

What kind of mixer do you have? Hand, stand, KitchenAid, Panasonic, Hobart??

Has it ever broken, either here in LoS of back "home"? Were you able to get it repaired/replaced? Did you have to eat it?

Thanks, Gippy! I saw you mentioned something about a 12k mixer in another thread. How does the quality look? Could it fit on a counter, would it do better on the floor? Chinatown is big and a bit confusing for me, could you please be a bit more specific about where I should look?

-------------

Another great tip! Thank you, sinewave! Any idea of the price? Where on On Nut? Could I walk there from the BTS?

Could you guess? I would like to buy a stand mixer! In paragon they have one for 30k+. That seems a tad steep...

I don't want to spend more than I have to but I also realize the advantages to real quality. Is around 10k reasonable? Also I don't live in BKK so phone/internet ordering would be advantageous (however do I go with semi-regular frequency).

Thanks for any and all help!

Cool! I just started making my own pickles too! I use this recipe for spicy/dill refrigerator pickles.

I can't find dill heads, dill seeds, mustard seeds, canning jars or pickling spice where I live (surprised? I'm not ), so I do without. I replaced mustard seeds with mustard powder and make up my own pickling spice, which goes something like this:

For 1 recipe's worth:

2-4 bay leaves, torn into small pieces

2 tsp. coriander seeds

1-2 tsp. cracked peppercorns

1/4 tsp. mustard powder (e.g. Coleman's)

Dash of Cinnamon

Dash turmeric (for color)

I steep all these ingredients together for 5 - 10 minutes in hot water before using (use water & herbs, don't discard anything).

You could get far more complicated than this, but this simple recipe works well for me! Fortunately, the small cucumbers work great for pickles, although it's best to buy the youngest, greenest ones available. The unionized is readily available at fresh markets and used to salt fish. The missing canning jars aren't a big deal as you're making them in the fridge any way! I found BIT glass jars with decent plastic lids for about 100B each at a funky chinese-y shop. Finally, the vinegar. We used the cheap, white Thai stuff and it worked well but honestly, it seems a bit too tart for my tastes. Traditionally dill pickles in the US aren't made with wine or malt vinegar and I'm also hesitant due to the price! I might try using just a touch less vinegar next time.

Delicious, cold, crispy dill pickles straight out of your own fridge! Does it get any better??

I know it's a bit off topic, but I've just recently picked up baking bread and I thought I would share a few ideas. Tired of the "bread" here, I decided to start researching the seemingly daunting task of making bread! Guess what I learned? It's freaking dead easy. I mean, if people who thought the earth was flat and could only count to 20 could do it, you certainly can.... and without any very expensive and very breakable machine or "special" flour.

My suggestion to anyone interested is to search for "No-Knead Bread" and "artisan bread in 5 minutes a day" on google. They're super-easy recipes designed for people today. They don't require constant babysitting, a lot of special equipment, skill or time. And the reward to effort ratio is VERY high... great bread, lovely smells when you bake and the praise of your friends when you bring them FRESH BREAD make this an excellent hobby.

The only equipment you really need to make very good bread is an oven (I use my large toaster-oven style joby with great results), a big dutch oven or covered casserole dish and some basic kitchen tools like measuring spoons/cups. The ingredients for the bread are the same as they have been since the creation of the first leavened bread: Flour, yeast, salt and water. You can use white, wheat, rye or any mixture you desire!

I actually prefer the Artisan in 5 minutes method. It only requires 5 minutes a day because you make up a big batch of dough and keep it in the fridge for up to 2 weeks. When you want fresh bread, just cut off a bit, let it rise and bake (also no/very little kneading!). Done!

Forget the machines. Go handmade! You'll save A LOT of money and it's actually really fun!

callum06, you're right! Citrus acid will curdle milk and one can make farmer's cheese/cottage cheese/paneer using lime juice, vinegar or a number of other things I imagine. BUT, to make "real cheese", even the softer and younger varieties such as feta, one needs rennet, and an active culture as well.

Indeed, it would be very possible to make your own rennet here.... but I don't think I'm the guy to do it!

Homemade Rennet Preparation

If any one has a few calves laying around.....

I'm sorry, I can't help.

But I would like to put a

+1

I want to make some feta cheese!

Never too late to reply, right?

Well I hope you've found something and have not given up! In case you're still looking for weights/benches check this site, looks like decent equip. (in BKK):

http://www.ultimatefitnessthailand.com

I've just put in an inquiry. Here's to hoping!

I can't help with your request specifically but I thought I would share this company (in BKK):

http://www.ultimatefitnessthailand.com/

They have lots of free weights, racks and machines for sale. Perhaps they know where to get the kettle ball?

Good luck

^ Ain't that the truth!

Unfortunately I live in the boonies, otherwise I would just pop down to Pantip and pick it up.

I guess I should feel fortunate that I have the ability to get the stuff I want for a fair price at all.

Cheers all!

Why is that a friendly warning to fellow TV'ers is often just seen as a target?

I am a fool... but at least I'm man enough to admit it. What kind of idiot are you?