kikoman

I was sitting on my back porch looking a my wife's current corn crop, when I noticed a couple of items in the back yard.

a cement 1 meter round with a bottom

Looking over at my neighbors yard ,I noticed his single bamboo chicken enclosure.

it was about the right size as I wanted my oven, he told me where he had them made and I went there and order two at the price 120 baht for small, 150 baht for large.

We made a foundation, with reinforced still, bigger than the 1 meter base.

With the help of our neighbors, we put the base on the foundation.

I put the bamboo forms on top of the base, my little wife was inside the base and drew a circle on the base of the inside of the bamboo forms.

we went to Lat Yao and found 40 small adobe size red brick at 8baht each and purchased 400 of the small Thai red brick for 70 baht per hundred.

I then cemented the adobe brick to the outline my wife made on the base, I used a hand grinder to cut the end bricks to size.

I then cemented two blocks high on each side of the door, allowed them to dry.

I measured the door and how high I wanted it and made the door and a board the same size as the door and cemented the doorway in place. While I was waiting for that to dry , the wife wired the two bamboo forms together and I cut out the doorway with a hand saw.

the next day we placed the bamboo forms in place and cemented around the forms until we reached the top of the door, may not be necessary but I did not want to overload the bamboo forms.

The next day we completed the dome leaving an exhaust hole in the back with a tomato can, cut out at both ends.

Went them made a mixture of 3 parts clay, 6 parts sand. and 1 part cement. mix it together and then apply by putting big goops of the mixture onto your hand and slap it on the dome. The walls should be 4" thick.

more to follow !

Ask all the question you want I will not be accessible tomorrow, I will be back the day after,

Cheers

Attachment 1 and #3 should be reversed!

WOW excellent what a mind..I was in Portugal some years back and that sort of oven was the means of baking their great bread too... just what I want to do..have more clay than I can use and lots space.. more details as other posters suggest would be great..goodonya mate

david

You need to make sure of your clay mixture, the 1st batch I used was a 50/50 mix and it cracked when it dried. Mix up some with the above mixture %, and see if it cracks.

If you decide to make one ,I will be most happy to help you.

Good Luck

The round thing is commonly used for outdoor toilets. Very interesting to put the chicken pen on top of it and seal it with concrete to make an oven.

I could not follow some of your description.........

Did you use a brick base for the first layer (the absolute bottom)?

Did you create a firebox at the bottom?

Did you seal the top portion (oven) from the bottom portion? How? With what? Total seal? This section (middle section) seems critical to me.

Is there smoke coming from the bottom to the top and out the back?

Is in an oven or a smoker?

For me, I can see it as a possible business opportunity in Thailand, especially if I could use it to smoke meat and cook pizza.

The round things was used to raise Pla Douk, or catfish .

I will include a Site that explains how an Horno works,

Do people not have Hornos in Texas ?

I personally have seen one in Brownwood ,where one of my Brothers lived.

heatkit.com/html/bakeoven.htm

read it you need to have an understanding of how it works to make a decision if you want one.

It is not a smoker, there are threads that address smokers ,that you have used, they are the experts on that subject and I would suggest you direct your question concerning smokers to them.

The horno is an oven used to cook bread,and most any other item you choose to cook in an oven!

The fire box is in the top ,as the picture shows! the cooking surface is a brick layer, I guess one could call it an Absolute bottom.

The bottom serves for nothing other than a base for the layer of brick and has a solid cement bottom. the one shown in the picture is right side up and was used as a planter.

If you make one have someone make it for you, I fear you may use the outdoor tiolet!

I was sitting on my back porch looking a my wife's current corn crop, when I noticed a couple of items in the back yard.

a cement 1 meter round with a bottom

Looking over at my neighbors yard ,I noticed his single bamboo chicken enclosure.

it was about the right size as I wanted my oven, he told me where he had them made and I went there and order two at the price 120 baht for small, 150 baht for large.

We made a foundation, with reinforced still, bigger than the 1 meter base.

With the help of our neighbors, we put the base on the foundation.

I put the bamboo forms on top of the base, my little wife was inside the base and drew a circle on the base of the inside of the bamboo forms.

we went to Lat Yao and found 40 small adobe size red brick at 8baht each and purchased 400 of the small Thai red brick for 70 baht per hundred.

I then cemented the adobe brick to the outline my wife made on the base, I used a hand grinder to cut the end bricks to size.

I then cemented two blocks high on each side of the door, allowed them to dry.

I measured the door and how high I wanted it and made the door and a board the same size as the door and cemented the doorway in place. While I was waiting for that to dry , the wife wired the two bamboo froms together and I cut out the doorway with a hand saw.

the next day we placed the bamboo forms in place and cemented around the forms until we reached the top of the door, may not be necessary but I did not want to overload the bamboo forms.

The next day we completed the dome leaving an exhaust hole in the back with a tomato can, cut out at both ends.

Went them made a mixture of 3 parts clay, 6 parts sand. and 1 part cement. mix it together and then apply by putting big goops of the mixture onto your hand and slap it on the dome. The walls should be 4" thick.

more to follow !

Ask all the question you want I will not be accessible tomorrow, I will be back the day after,

Cheers

Attatment 1 and #3 should be reversed!

Despite what people say the polution in ChiangMai is not too bad.

What the hel_l is that suposed to mean - everyone thinks Chiang Mai has bad pollution except you?

Is CM polluted or not? Personally, I wouldn't live there as it's polluted with farang.

I have lived in Thailand for going on 9 years, I lived in Pattaya and Sattahip for 5 years ,met my wife and on a visit to her little village, I fell in love with rural central Thailand and its friendly people, the people are the greatest asset Thailand has, the low cost of living ,good medical care.

The pluses outweighs the negatives, I came from a high powered "lets get things done now" but now I adjusted to a slower pace of living. I am the only Falang in my village and I do not speak Thai as Thai is a tonal language and I am hearing disabled. I love the people, the pace of living, the cohesiveness of the people.

My only contact to the outside world is the telephone, satellite TV and the Internet. And I love it, Thailand may not be made for all but it is perfect for me!

I never forget that I am but a visitor in the country of Thailand and as such, I greatly appreciate their sharing their beautiful country/ customs with me.

You gave me an idea of how I could make a smoker! I like your fire box and pipe to the bottom of a 55 gallon steel drum I saw on an other thread or an old refrigerator I may find !

You gave me some ideas on how to do what I want. I made a smaller horno in Arizona for my aunt, using plans from an old Sunset Magazine article. That I believe I still have. but I needed an old paper 30 gallon barrel. mine could have been simple but I Could not get the innards the right size.

If you want to make one I could help you via e-mail, and I have plans on making one.

I saw some thing in your fire box ,that would make the job a lot easier if you have any more of them, It looks like you made your fire box out of red brick, not the little Thai bricks. let me know and I will do all I can to help you build one.

I also need some info from you Re:Sodium nitrate/ nitrate salt and more info on making my own bacon, ham!

So let me know if you are interested and I will e-mail you the plans.

Thanks for all of you help.

Kikoman

Yes, those are red fire bricks.

You cant see in the pic, but there is a one-brick hole I left at the bottom of the fire box for oxygen intake, that I can dampen by sliding a loose brick in front it or half filling the hole with the loose brick turned sideways. There is a metal grate that sits just above the hole level where I start the charcoals, and room to lay wood on top.

for information on curing meat, this site has a lot of resources to study:

http://home.pacbell.net/lpoli/

Read here for safety info:

http://home.pacbell.net/lpoli/page0004.htm

Here is a good one to read through:

http://www.bbqguide.com/meatsmoking.php

Yes, please email some horno plans. Thanks !!

[email protected]

I sent the e-mail and received a failed delivery notice, Let me give you the e-mail address for the ovens.

heatkit.com/html/bakeoven.htm

If you like an oven click on the picture, get more data. In the mean time I will look up the Sunset Magazine plans.

Hi Kikoman

I would like the plans too....

or better yet maybe you could post them in a new thread .... It would be a great project ..... I would love one... and I'm sure many readers would like to see how you built it..

as for the fish pond .. all I can think of is ad some aeration, and some shade tree's or lily pads .... Might be best to ask in the farming forum....

S.J.C ....

Hey Kirk ...Glad to see I'm not the only one with an Ugly Smoker...... Now I want a wood fired bread oven.....

I will add some info later today, about my building of the Horno, now I wish I had done what you did in showing the step by step fabrication process.

once I find the plans I will make sure I put them on the forum or e-mail them to you. The Sunset Mag. plans are for a completely different type Horno.

But they both work the same.

Cheers

I sent the e-mail and received a failed delivery notice, Let me give you the e-mail address for the ovens.

heatkit.com/html/bakeoven.htm

If you like an oven click on the picture, get more data. In the mean time I will look up the Sunset Magazine plans.

You got that mesg because my email was full of junk mail.

Thanks for informing me, my mailbox is clear now.

Thanks for the link.

Give me a few days and I will try to reconstruct how I built the oven in a picture format ,as I said " when in Thailand use what the Thais use" I will take pictures of the items I used, as I have another base that I started with and my neighbor has the forms in his yard that I used to make the dome.

I do not have the plans for my dome, they were just formed out of my head ,as I saw items I could use in the process. I was lucky and found a Thai that had 40 adobe like red bricks. You have those so you are a step ahead of me in the process. you do not have to make a base as high as mine, I made mine high so I would not have to bend my old bones over as I used the ovens.

I will give you all the info, I can . I will try to start tomorrow, but the next day I will be in Bangkok for a family house Buddhist Blessing,

How would I start a new Topic on the forum?

You gave me an idea of how I could make a smoker! I like your fire box and pipe to the bottom of a 55 gallon steel drum I saw on an other thread or an old refrigerator I may find !

You gave me some ideas on how to do what I want. I made a smaller horno in Arizona for my aunt, using plans from an old Sunset Magazine article. That I believe I still have. but I needed an old paper 30 gallon barrel. mine could have been simple but I Could not get the innards the right size.

If you want to make one I could help you via e-mail, and I have plans on making one.

I saw some thing in your fire box ,that would make the job a lot easier if you have any more of them, It looks like you made your fire box out of red brick, not the little Thai bricks. let me know and I will do all I can to help you build one.

I also need some info from you Re:Sodium nitrate/ nitrate salt and more info on making my own bacon, ham!

So let me know if you are interested and I will e-mail you the plans.

Thanks for all of you help.

Kikoman

Yes, those are red fire bricks.

You cant see in the pic, but there is a one-brick hole I left at the bottom of the fire box for oxygen intake, that I can dampen by sliding a loose brick in front it or half filling the hole with the loose brick turned sideways. There is a metal grate that sits just above the hole level where I start the charcoals, and room to lay wood on top.

for information on curing meat, this site has a lot of resources to study:

http://home.pacbell.net/lpoli/

Read here for safety info:

http://home.pacbell.net/lpoli/page0004.htm

Here is a good one to read through:

http://www.bbqguide.com/meatsmoking.php

Yes, please email some horno plans. Thanks !!

[email protected]

I sent the e-mail and received a failed delivery notice, Let me give you the e-mail address for the ovens.

heatkit.com/html/bakeoven.htm

If you like an oven click on the picture, get more data. In the mean time I will look up the Sunset Magazine plans.

Hey, nice job on the horno!!

Much more aesthetically pleasing than my smoker.

Could you build me one?

I'll see if I can dig a pic of my smoker...

I posted it once someplace here, but since have had my data disk go out on me.

OK, found an old pic... like I said, its ugly, but it works.

I'm sure someone with your skill could make one in a day - only prettier.

There are a few steel bars inside the taller meat-hanging chamber, first cinder-block section down from the top, to accommodate meat hooks.

You gave me an idea of how I could make a smoker! I like your fire box and pipe to the bottom of a 55 gallon steel drum I saw on an other thread or an old refrigerator I may find !

You gave me some ideas on how to do what I want. I made a smaller horno in Arizona for my aunt, using plans from an old Sunset Magazine article. That I believe I still have. but I needed an old paper 30 gallon barrel. mine could have been simple but I Could not get the innards the right size.

If you want to make one I could help you via e-mail, and I have plans on making one.

I saw some thing in your fire box ,that would make the job a lot easier if you have any more of them, It looks like you made your fire box out of red brick, not the little Thai bricks. let me know and I will do all I can to help you build one.

I also need some info from you Re:Sodium nitrate/ nitrate salt and more info on making my own bacon, ham!

So let me know if you are interested and I will e-mail you the plans.

Thanks for all of you help.

Kikoman

Forgot to mention... before smoking, give the bacon an ice-water soak in plenty of filtered water and clean ice for 1-hour. This extracts any excess salt and sugar.

Salt and sugar, besides flavoring, also help in the curing process by pulling water out of the meat as well as any microbes, killing them. Once cured, the bath brings levels down to the right palatable level.

After soaking, hang the meat until somewhat dry to the touch before smoking. A gentle fan can help speed up the process. Put a pan with newspaper or some absorbent material underneath it as it will drip.

Thank you for you input, I will have to do a bit of reading on the subject of smoking or making a smoker, I am in the process of building a horno -Pizza brick oven- as soon as I finish that I will plan on making a smoker for cheap.

Would you take a picture of your smoker and include the picture in one of your post.

I will include a picture of my Horno, as I learn to place it on another post, I also will include a picture of my failed fish pond project. It worked good until the weather heated up and the fish died, maybe some one out there can give me an idea what to make with it .

I make a very simple Mexican pork Chorizo as follows!

1 1/2 pounds of ground pork ( You can use any meat Beef,Chicken etc.)

1 teaspoon salt.

1 1/2 teaspoons of chile powder (can adjust to your taste)

1 clove of garlic (mashed)

3 tablespoons of vinegar

Mix Well : pack chorizo in a crock or glass jar, it will keep in the refrigerator for several weeks.

You can buy the meat and grind it ,pick your % of fat, or just pick up ground pork.

you can add and subtract ingredients as you wish, but you need the vinegar to ferment the chorizo! you can use it the following morning for breakfast.

A couple of points ,I would like to add my recipe is for Mexican chorizo, the others are talking about Spanish Chorizo, two completely different products.

Also that the ingredients for my recipe are available every where, many Thai dried Chiles to pick from that can be used, many have added items, try to get only dried Chile or dried Chile mixed with garlic.

Any type of vinegar will do, also you can use beef, pork, chicken any type of meat. Make sure it has a fair amount of fat. you can pick your meat and have it ground up for you at the market.

Good Luck , Good Eating!

I had an error when I went to post Part 2 ...and it wont let me edit it .... but I'm sure you can figure it out... Or maybe one of the mod's can rearrange it.. ;0"

Here I am loading a 4k cured and rolled pork belly.... for rolled Bacon..... Like Pancheta.... ( I know pancheta is raw only cured and dried, not smoked but I have smoe one who like it that way so I make it for them)

Please feel free to post any other smoker builds here.... I cant wait to see if I have inspired anyone to try one...

I will continue to post Smoked food Pic's here too.... You can build a smoker out of anything .......from a cardboard box, to a bus... Concrete blocks or a Tree stump.... just give it a go

S.J.C

Excellent post! How I wish I would have taken pictures of my building of my Horno (brick Pizza Oven) I am in the process of putting on the finishing touches on the oven. If the rains let up and allow me to finish it, I am planning to put a roof over it, I should have done that first.

After that I will build a smoker, I am looking at different styles, of what I can build for cheap.

To date I have built a underground Pit BBQ, a 30 gallon drum BBQ Rotisserie, and the brick oven all 3 for about the sum of about 5,000 baht.

I applaud you on your Smoker, a job well done.

I will try to add the pictures of my Horno!@

I still have not finished the Horno and also included a picture of mr BBQ Rotisserie, looks bad but has been in use going on 5 years now.

I had an error when I went to post Part 2 ...and it wont let me edit it .... but I'm sure you can figure it out... Or maybe one of the mod's can rearrange it.. ;0"

Here I am loading a 4k cured and rolled pork belly.... for rolled Bacon..... Like Pancheta.... ( I know pancheta is raw only cured and dried, not smoked but I have smoe one who like it that way so I make it for them)

Please feel free to post any other smoker builds here.... I cant wait to see if I have inspired anyone to try one...

I will continue to post Smoked food Pic's here too.... You can build a smoker out of anything .......from a cardboard box, to a bus... Concrete blocks or a Tree stump.... just give it a go

S.J.C

Excellent post! How I wish I would have taken pictures of my building of my Horno (brick Pizza Oven) I am in the process of putting on the finishing touches on the oven. If the rains let up and allow me to finish it, I am planning to put a roof over it, I should have done that first.

After that I will build a smoker, I am looking at different styles, of what I can build for cheap.

To date I have built a underground Pit BBQ, a 30 gallon drum BBQ Rotisserie, and the brick oven all 3 for about the sum of about 5,000 baht.

I applaud you on your Smoker, a job well done.

Chef Heat Baking Powder, not Baking Soda.

Ah, my oversight.

However, baking powder is sodium bicarbonate (baking soda) with cream of tartar added, and a little starch.

I tried to answer your reply on my question on "Bacon" and it was deleted 3 times, I do not know why!

just wanted to say thanks for your answer.

Mine is a very cold place, I need to keep my beers cold!

Well, after some investigation it seems that a fridge would be fine... Silly me

What do you think is in this brine mix anyway?

The 2 basic requirements would be non-iodized salt (like sea salt) and sugar.

For the smoke flavoring: by reading their method, it appears they might be using smoked salt.

Then again, they may provide you with some liquid smoke... cannot determine which from the information provided.

A 3rd requirement, cure (sodium nitrite), would be needed if actually smoking in a smoker. But reading their 3 examples on their site, I cannot determine if they are using cure in their mix or not, as it appears 2 of their methods require steaming (which would not necessitate a cure, as the steam-heat would kill bacteria). Not something I am familiar with, perhaps these are English-style methods? German?? Scandinavian??

I wish some information please, (Sodium nitrite) Nitrate salt, what are the Thai names , do you know?

I am planning on DIY dry cure in the fridge, I know that after that curing process you have an end product ,Bacon. No further action needed,

I would also ask what you use in the dry cure to give it the smoked flavor?

This is my 1st attempt to cure bacon, I just need to go into Nakhon Sawan to buy the pork belly.

Thank you in advance, for any info you may provide!

anyone got a recipe for flour tortillas using locally sourced ingredients?

(for the benefit of us upcountry bumkins that ain't got no access to Foodland or Villa Market, please )

Here is a simple recipe for Sonora style tortillas,

2 cups all purpose flour

2 Tablespoons fat

1 teaspoon salt

2/3 cup water

Combine, flour, salt and the fat, which should be well worked in to the flour mixture:

Stir in cold water and form into a ball, Knead well in the bowl,or on a floured board.

make the dough into balls about the size of an egg ( when making your 1st batch ) you can make them smaller until your recipe is coming out right, rub a little lard onto the balls of dough. allow them to stand covered for a least ten minutes.

then roll them out as thin as you can (remember to keep adding flour as you roll your tortilla to not stick to the board.

Make sure your comal is hot, ( you can use a cast iron skillet)

If your fire is not hot enough or too hot the tortillas will not cook right.

That is the recipe, now I will tell you how we do it.

If your making Indian fry bread or little fat New Mexico Tortillas (Add baking Powder)

We do not use baking powder in Sonora style tortillas.Period!

You can use Lard, Cisco, or Oil , my wife uses Soy Bean Oil.

She uses just a pinch of salt, adjusted to my taste.

As I have limited myself to 2 tortillas or 2 slices of bread, at my meals.

she only makes 2-6 tortillas each time.

she does not measure any of the ingredients.

she mixes the 4 ingredients and kneads for a while, she makes into ball with an oil rub, cover and lets set for 30 minutes. When she starts working the dough, prep to roll, by the feel of the dough she can tell if it is ready, if it soft, pliable and stretches, its good. if it is hard and hard to roll, your dough is not ready.

We have a cast comal and as soon as she places the tortilla on ,it a big bubble almost the size of the tortilla will rise, (Your Tortilla will be great) use a fork to deflate the bubble, do not cook it too long. flip it over. Put the extra tortillas folded twice in a plastic bag and put it in the fridge.

Remember that you will get some undercooked ,hard, overcooked tortillas until you get your mix right . our 5th batch using the same recipe as above was the one that came out right .that was 4 years ago in Sattahip. They have been good ever since.

so keep on trying!

PS. some guys like myself do not go to Tourist oriented Restaurants, and eat our Chile Rellenos wrapped in a warm Sonora style tortilla as is done in my home in Sonora!

Hope This is Useful for you!

sounds right on...the texture of the masa will come when the cooking is right, I'm sure...

it's the cooking arrangement that concerns me...a comal is the ideal arrangement: cast iron and about 1/2 meter diameter; traditionally about a meter diameter but traditional folks usually have a dedicated firing arrangement for the tortillas which we ain't got...

so, I figure a cast iron skillet, WHICH CAN ALSO BE USED FOR CHILI... I figure to do a batch of 2 dozen then freeze 'em... good fer salads or anythin' ye got...I got a steel skillet which I will try but, from a materials point of view, not really suitable...

I supplicate to the Lady of Tortillas for success in my humble attempt...

You can use any type of pan to make tortillas, but as the Chef states that the thickness counts. You can adjust the heat better, a thin pan will tend to allow your heat to fluctuate to much.

My comal is the metal part of an electric griddle I brought from Arizona, 120 and did not work properly with a 240 step up transformer.

Another option is to buy an electric griddle on sale, I purchased a Mamaru griddle here in Thailand for cheap, its still in the box 2 years later! The old one used on top of a char coal stove is what my wife prefers to cook on.

another option is to go to a sheet metal shop and have them cut you one.

A bit of Trivia,

As one will notice looking at a map of Mexico, there are Oceans on both sides of the Mexican land mass.

Sea food is very prominent in Mexican food though out Mexico!

anyone got a recipe for flour tortillas using locally sourced ingredients?

(for the benefit of us upcountry bumkins that ain't got no access to Foodland or Villa Market, please )

Here is a simple recipe for Sonora style tortillas,

2 cups all purpose flour

2 Tablespoons fat

1 teaspoon salt

2/3 cup water

Combine, flour, salt and the fat, which should be well worked in to the flour mixture:

Stir in cold water and form into a ball, Knead well in the bowl,or on a floured board.

make the dough into balls about the size of an egg ( when making your 1st batch ) you can make them smaller until your recipe is coming out right, rub a little lard onto the balls of dough. allow them to stand covered for a least ten minutes.

then roll them out as thin as you can (remember to keep adding flour as you roll your tortilla to not stick to the board.

Make sure your comal is hot, ( you can use a cast iron skillet)

If your fire is not hot enough or too hot the tortillas will not cook right.

That is the recipe, now I will tell you how we do it.

If your making Indian fry bread or little fat New Mexico Tortillas (Add baking Powder)

We do not use baking powder in Sonora style tortillas.Period!

You can use Lard, Cisco, or Oil , my wife uses Soy Bean Oil.

She uses just a pinch of salt, adjusted to my taste.

As I have limited myself to 2 tortillas or 2 slices of bread, at my meals.

she only makes 2-6 tortillas each time.

she does not measure any of the ingredients.

she mixes the 4 ingredients and kneads for a while, she makes into ball with an oil rub, cover and lets set for 30 minutes. When she starts working the dough, prep to roll, by the feel of the dough she can tell if it is ready, if it soft, pliable and stretches, its good. if it is hard and hard to roll, your dough is not ready.

We have a cast comal and as soon as she places the tortilla on ,it a big bubble almost the size of the tortilla will rise, (Your Tortilla will be great) use a fork to deflate the bubble, do not cook it too long. flip it over. Put the extra tortillas folded twice in a plastic bag and put it in the fridge.

Remember that you will get some undercooked ,hard, overcooked tortillas until you get your mix right . our 5th batch using the same recipe as above was the one that came out right .that was 4 years ago in Sattahip. They have been good ever since.

so keep on trying!

PS. some guys like myself do not go to Tourist oriented Restaurants, and eat our Chile Rellenos wrapped in a warm Sonora style tortilla as is done in my home in Sonora!

Hope This is Useful for you!

yeah...the topic has been discussed endlessly...no one cares if the food is authentic mexican cuisine; we just wanna prepare the stuff that we had back in the states...being falang expatriates and wanting a taste of home...

Yes I understand the feelings, it was just a get it off of my chest thing, Not meant to offend any one.

I too look for a little taste of home, its been 5 years now since I have been in the old country>

Cheers

http://en.wikipedia.org/wiki/Chili_con_carne doesn't say so, but chili was born in San Antonio in the 1700's, when Texas was part of Mexico and Spain. I heard that some spices came from from the Spanish settlers from the Canary Islands.

Chili con carne is the official state dish of Texas. I doubt there is an official recipe, and I doubt it must destroy tongues.

When you talk about American Chile con Carne your statements may be true, But "Carne De Res Con Chile Colorado" Chile con Carne dates back to the 1500s when the Spanish introduced beef to Mexico.

Tex Mex food is a sub species to Mexican /American food and Mexican restaurants that are aimed to attracting the non Mexican Customers. Most of the food talked about in this forum are authentic copies of American Food and have no likeness to real Mexican food.

Some stress that a certain type of Cheese be used Monterey Jack ,Cheddar, etc. The Cheeses used in Mexico are a completely different type, Queso Quesadillas, Quezo Fresco, Queso Blanco, Chihuahua, Asadero. Cojita among others.

Very few non tourist oriented restaurants serve "Combination" plates, They serve a Comida Corriente, that is a prepared plate for those that have a short lunch hour, Tacos in Sonora were hard shell fried with the filling. shredded beef with potatoes, on the other hand Taquitos were soft small corn tortillas, usually 4 to a plate with an array of fillings, Lengua, Sesos, Tripas, Barbacoa, Carnitas etc. with the fresh vegetables and salsa of your choice to add to your liking, topped with a squeezing of limon.

The food I make here is mostly of the Mexican/ American variety, as I have to do with what is available here In Thailand.

How many of you have eaten Sweet Bean Tamales,Vegetable Tamales, Tamales de Elote that are mostly made in the states of Sonora and Arizona?

Mexican Food is Completely different, than American/Mexican food or that food sold in Restaurants that cater to American tourist.

California food (L A) is most like food of Mexico as most of its population are recent immigrants.

None of the food is made in New York City,

Cheers

I'd like to open up a discussion and feedback forum for our products with the brand name Nana Pasta Sauce.

We've been on the supermarket shelves for about 1 year now, with some encouraging feedback recently. At first, admittedly we didn't quite hit the bull's eye so to speak, but after some early market feedback, and subsequent improvements, I believe we have the right formulas now to please the Western palate, and perhaps even some of the more experienced Thai palates who are acquainted with Italian/Mediterranean cuisine.

At first we had released just two flavors to test the market: Traditional and Amatriciana

Reasons for Traditional is that everyone is familiar with this; it is adaptable to many recipes; and one can add meat or vegetables as they please. I figured this would appeal to Westerners given a price advantage of being made in Thailand, while still using quality ingredients, including imported olive oil and fresh Italian herbs grown at the royal project.

Amatriciana was initially chosen as it is not only an authentic Italian recipe, but it has a robustness in flavor provided by bacon, Parmesan cheese, and a bit of chili. This seemed perfect to attract a Thai customer base while remaining true to tradition, and enjoyed by Westerners alike.

We obtained feedback and made some minor recipe tweaks according to majority customer comments. So we eventually felt good about releasing 3 new flavors, which we did recently - Champignon Mushroom, Olive, and Artichoke.

So now we currently we have 5 flavors on the market.

Traditional and Amatriciana sales are pretty good, and the Mushroom flavor appears to be emerging as a star amongst the 3 new flavors.

I think Artichoke will do much better after we have made a small adjustment in the salt content, as some initial feedback indicates it might be a bit shy on salt. We have a new/improved lot produced already, and focus groups have determined it does indeed have more "spark" ... it just hasn't hit the shelves yet. However, if you want to try out Artichoke now, just remember to add a pinch of salt to taste. Should be no big deal as that is the only change we made. If you prefer slightly less salt anyway, it should be OK for you as is. Currently on sale 2-for-1 at Villa Market until the end of October, I believe.

OK as for this....

Far be it for me to cast the first brick , but in coming up with your Italian Grandma name, you have inadvertently opened yourself up to no doubt thousands of hits on your website www.nanaproducts.com for guys looking for information on Bangkok's entertainment scene. Now this will be great for boosting the number of page visits to your site, but I am not sure if the sauce you are selling has the 'right' make-up to satisfy those looking for some less pure and perhaps something a bit spicier.

Then again, for those people wishing to stroll down memory lapse lane after a few fun nights in Bangers, they can always take a few bottles home with them to enjoy while flipping through their mobile pics of their trip to soi 3/4 while singing 'where or where has my little mut gone, or where or where can she be..."

but good luck mate and as I said, I will give it a go next time I am shopping.

I chose Nana because it has positive multilingual meanings...

"Nana" means in...

Thai -- "Variety"

Italian-American -- "Grandma"

Japanese -- "7" (a lucky number)

French -- "Girl", "chick" (slang)

Pretty good meanings...

unless, apparently, one has ever been to Soi Nana area of Bangkok!!

Anyway, please feel free to let me know how we might be able to improve, if you feel it prudent. Or please tell your friends about our sauce and the quality ingredients... at a value price. For more product and company information, please visit our website at www.nanaproducts.com

Thanks.

Cheers.

I have not tried your sauce, as I am a non Italian, I may become a customer depending on taste and cost, love Mexican Spaghetti that my mother used to make,

P.S. Nana also means grandmother in Mexico!

Nana Foods needs your help to plan for the future !!

In the survey are listed several items we have been considering, and developing, for future release.

We cannot do them all at once, if at all, so your help is needed.

Please choose as many items that you would most likely buy on a regular basis.

If there is anything not listed that you would really like to see, feel free to write it into your post.

Also, If you'd like to advise your own priority of choices, feel free to provide a ranking.

This would be even more beneficial.

Your feedback is important to help us prioritize. Thank you !!

I voted on my favorites, I do not buy Mexican products as I prefer to make my own. Depending on the prices, I would buy some canned or frozen beans and enchilada sauce, for emergency back up supply. I would buy your beef stew to try it out, and if I liked it I would stock about 5 cans for those uncontrollable "beef stew" moments.

In a couple of your passed post you mentioned smooth green avocados, I would definitely buy those and I believe in one you mentioned an additive in bacon making ,I would also buy that.

Good Luck!

Kiko, what kind of vinegar?

I use the regular white vinegar sold in the markets, you can use any type of vinegar, I would image, just adjust it to your taste.

Let it set for a while after you add the vinegar before using, so the vinegar can ferment the mixture.

I use Mexican red chili i brought from Mexico and add Thai Chile for the hotness of the Chile.

Remember you can use any type of meat, use your favorite spices ,but you must use the vinegar. I add a lot more than the 3 tablespoons called for in the recipe.

You are free to experiment until you find one that fits your taste buds. mix it with fried potatoes (Chorizo con Papas) add onions. (optional) or mix it with scrambled eggs ( Chorizo con Huevos)

Anyway i don't have enough people i like (and who could come over easily) to have regular BBQ's.

You like me, I'd come .

Save me buying one...........

55555555555

I had a bbq here, (cheap ase one) but it was almost unused. I wanted to use it when my parents where here for their holiday but it just did not happen. Then in summer it was just to hot to sit outside behind the BBQ so in the end i gave it away to the family of my gf. Funny actually in Holland it was not often hot enough to BBQ here its not often cold enough.

To each his own, it seems to me a lot of money to pay for a bar-B -Q, I brought over a little Weber, that stayed in the box for 5 years, just took it out recently.

I made a 30 gallon drum Bar-B-Q with a battery run rotisserie, an underground Mexican Bar-B-Q. and now in the process of making a Mexican Horno (brick Pizza oven) and I doubt if they all cost me more than 5,000 baht, total cost for all 3. the battery run rotisserie cost me $20. in the states ;the table top weber cost me $14.95 on sale at a going out of business sale in Tucson.

Your unit looks beautiful and well cared for, as I said to each his own, I hope you have many years of bar-b-queuing.

Best of luck.

Anyway i don't have enough people i like (and who could come over easily) to have regular BBQ's.

You like me, I'd come .

Save me buying one...........

55555555555

I had a bbq here, (cheap ase one) but it was almost unused. I wanted to use it when my parents where here for their holiday but it just did not happen. Then in summer it was just to hot to sit outside behind the BBQ so in the end i gave it away to the family of my gf. Funny actually in Holland it was not often hot enough to BBQ here its not often cold enough.

I used Thai Chili, to make Chili rellenos, at the local market . They are long ,light green. We buy all the biggest ones. My Wife makes flour tortillas daily, I taught her how from an old Mexican cookbook. The chili's are toasted on the stove and the outer skin peeled off, then they are cut a line down the side, we do not take the seeds out. we put in a chunk of cheese. dip it in eggs batter and fry them. I eat them wrapped in a fresh flour tortilla. Chili relleno Burritos

When in Rome do as the Romans do!

When in Thailand use what the Thais Have.

I would like to find Avocates for 25 baht a kilo, we use the Haas brand but they are very expensive, so the smooth skins ones will do.

I do not use much Thai beef in my cooking to lean, I use pork. I have an underground pit bar-b-Que and have only cooked pork in it, I leave it under ground for about 12 hours.

Every Thai within miles around came to watch me open it up the 1st time ,I used it. They were saying it would not work! when I opened it up I reached in and pulled out a clean pork bones all the meat just fell off of it. When the rains stop I will open it up, take the water out of the pit, let it dry out a few days and then cook a cows head, or a young goat in it.

Interesting post..............the chili species you mentioned can make relleno but it is certainly not the real thing (but we both know that). I use it in a similar way, roast it.......small slice down side........remove seeds.......dust with flour........stuff with cheese.......dip in egg whites (whipped to hel_l and back)......fry and sometimes dip more egg white on top while frying........cover with good sauce. My Thai wife loves them. I really think this is an opportunity missed by those who own Mexican restaurants in Thailand.

Smoking meat underground? Lots of Polynesians, Melanesians, Micronesians do it.......also I have seen it in the Middle East. It is very hard to teach Thais something new. That technique would make great taco meat...........hint, hint, hint............

I hear people talking about making Tex Mex food, where is that different that other Mexican food. The only other food I found that was different and excellent was from New Mexico using Barker and Hatch Valley chilis.

I grew up in Sonora and never had chile poblano. All our chili rellenos were made with chile verde (more like the New Mexican and California chilis) Sonora Moms make great big hand stretched tortillas (and we never use baking powder) that is one thing I did not like in New Mexico ,little fat tortillas.

That is just like saying that this recipe is the authentic one for making Tuna Casserole, Fried Chicken, Pot roast etc. there is no one way to make authentic foods, they are made a hundred different ways in America.

That goes the same, for hundreds of different ways to make Mexican food.

By the way ,I am putting the finishing touches on a Mexican Horno (stone Pizza Oven) hope to include pictures of my horno and barbacoa pit soon!

This was a Mexican Feast, cooking a calf under ground, Beans, Sopa de aroz, Salsa and tortillas. A lot of beer and Tequila Cuevo! What great memories!

I always read here something like Thai are bad and foreigners are good, there are a lot of thai very rich more than anyone can think , there are a lot of foreigner who ocme here only for sex,drugs and drinking and many times they hit ladies and fight. Maybe this man is a professional thief in his country and is normal for him to do that , maybe he just try to get back what think he bought , but in the wrong form. I really don't like to read everytime you foreigners are good and all others are bad, why you stay here ?

I read the forum everyday but i don't like to write because almost all of you are stupid and always answer like " thai ladies are bad " , " she only cheat and get his money"... Why you don't look inside yourself on why you are here ? is better then your country ? If yes is also better if you respect the place where you live now and respect the person. If not why you don't go back to your country ?

Remember one thing , you go to ATM or Bank to take money and the thai people go to bank to deposit your money, who is cleve

Sometimes instead then speak and offend a population is better shut up...

I agree with "Bat Blaster" this forum tends to berate Thais, In all people there are good and bad.

He/She had a valid question, if you feel that you are not treated well in Thailand, Why do you choose to stay here? I love Thailand and have lived here for 8 years without any problems with the Thai people. In my village I would trust my friends with my life.

I realize that I am a visitor to their country, and I respect their way of life!