Who Has Visited The New Rimping

[Crow Boy]

I think the minumum amount was 1,000 B . I believe Rimping will deliver in the evening if you shop by 7.30 p.m.

Tops delivers in the evening, too.

That would be about right - it is also the minimum amount of money that I seem to spend whenever I go there.

I wonder how far out they will deliver - San Kamphaeng?

CB

[Contractor]

What's the minimum purchase amount, and what is the time window they give you for delivery?

I also think probably THB 1000. I shopped at 3pm and they offered me delivery slots from 6pm onwards. Remember to put all perishables in one bag and bring it to their attention for chilling. I think a couple of the beers you buy could, by accident, find their way in to the same bag.

Edited April 10, 2007 by Contractor

[john b good]

I need to replace my vegemite but at 285Baht for a 235gm jar it is a luxury - I would hate to price a bucket of it like in AussieThaid's avatar!

$39.95 USD plus postage and hadling (approx $15.00 USD)..

Any problems with customs because it is a food product althought they (Thai Customs) probably don't recognise it as such?

You have the rest of the contact details for getting it?

I have never had a problem with customs (but then I haven't told them that I have a couple of kilo of the black sludge in my bag)

And at about 100Baht (in Oz/NZ) for a 450-500 gram jar it's worth taking a bit of a risk isn't it.

[john b good]

Not a Pom but I do prefer Marmite.....

Laura Barton on 100 years of her beloved Marmite

Laura Barton

Friday January 4, 2002

Guardian

"The first thing he had done after arriving home was to eat some Marmite on toast. 'It was pretty good. It's just one of those things - you get out of the country and it's all you can think about.' "

From an interview with Paul Ridout, a British backpacker kidnapped in India by Kashmiri separatists. The Guardian, 1994.

Spreading Marmite is an art form. It has to be done thinly. In fact, not just thinly, but t-h-i-n-l-y. This isn't raspberry jam or peanut butter. This is a spread that can make grown men weep. This is Marmite. Perhaps one of the most versatile foodstuffs, Marmite can be enjoyed on toast, on sandwiches, in stews and casseroles, or drunk by the gallon. And now, Marmite, the cult-status yeast extract and national treasure, is 100 years old.

Burton-on-Trent, famous for pale ale, AE Housman, and the East Staffordshire Horticultural Centre, was also the birthplace of the Marmite Food Company, founded in 1902 in a disused malthouse, two miles from the Bass brewery.

Its proximity to Bass was, of course, no accident. Marmite is made from the yeast that is a byproduct of the brewing industry. A German chemist, Justus Liebig, realised that the brewers yeast could be made into a natty little concentrate, with a sort of meaty flavour. Today, some of the yeast extract used in Marmite still comes from the Bass brewery, along with other breweries in the vicinity.

Marketing yeast extract was never going to be easy, and the British public was not immediately enamoured with Marmite. In 1912, however, biochemists Hopkins and Funk proposed the theory that certain diseases might be caused by a dietary deficiency of certain vitamins. Marmite was found to be a magnificent source of B vitamins, and henceforth became popular in schools and hospitals.

Pretty much the Holy Grail of foodstuffs, Marmite boasts a wide range of vitamins, including B12, essential for blood function and maintaining the nervous system and bone marrow, thiamine (B1), for a healthy nervous system and digestion, and riboflavin (B2), for healthy skin and enzyme regulation. Apparently, a mere four slices of toast and Marmite would provide a pregnant lady with all the folic acid she needs.

During both world wars, tonnes of the black stuff was shipped to British soldiers around the globe. Marmite was considered particularly useful for those serving in areas such as Mesopotamia, where deficiency diseases, such as beriberi, were common. Meanwhile, back at home, British housewives were urged to "use it sparingly just now".

Many of the advertising campaigns have trumpeted Marmite's health-giving properties, employing the early slogan "Good For You". During the 1930s, posters displayed characters whose faces somehow, and somewhat disturbingly, managed to feature the word "good". By the 50s, Marmite was a national institution, and was marketed as a traditional family favourite. Then, in the 80s, the famous My Mate Marmite campaign began, with the memorable chant, "My Mate. Whose Mate? My Mate, Marmite." Though unarguably catchy, its meaning is somewhat unclear; fundamentally, however, it appears to be extolling the companionship of yeast.

The name probably hails from the French soup une petite marmite. In France, the word "marmite" is a sort of stockpot, not dissimilar to the simmering pan depicted on the Marmite label or, indeed, from the shape of the Marmite jar. Over the years, the jar has become an institution in itself. In the 20s, plans were afoot to switch from an earthenware pot to a glass version with a metal lid. When 1974 brought a shortage of the traditional glass jar, there was a brief but worrying interlude, in which Marmite was sold in more conventionally shaped jars. Ten years later, customers were further perplexed by the introduction of the plastic lid. Despite a brief flirtation with Oxo-style stockcubes in the 30s, and again in 1996, the product has, thankfully, remained pretty much the same.

Marmite is not to be confused with Vegemite, Promite, Bovril, or yeast extract. Though this last may be considerably cheaper than Marmite, it is blatantly inferior. Indeed, purchasing such a product, no matter how frugal your motives, is something akin to keeping a jar marked Fungal Infection in one's kitchen cupboard. The crucial difference between Marmite and Bovril is that Bovril is made from cows. Heaven only knows which bits - eyelashes and hooves, probably. Marmite, on the other hand, is 100% vegetarian, and, as such, wholeheartedly approved by the Vegetarian Society.

Vegemite and Promite are both made in Australia. Though they have similarly yeasty origins to Marmite, the subtle differences in their ingredients result in a surprisingly different taste, discernable even to the untutored palate. Connoisseurs will be immediately aware that both Vegemite and Promite employ caramel in their recipes, and Promite also includes sugar. Both products deviate from the traditional Marmite recipe of yeast extract, salt, vegetable extract, niacin, spices, vitamins B1, B2, B12 and folic acid.

Astonishingly, not all Marmite is the same. In New Zealand, it is made by the Sanitarium Health Food Company, and sold in white-lidded, plastic jars. The difference is not purely aesthetic, however. Like Promite, New Zealand Marmite contains the unholy additions of caramel and sugar. The bona fide stuff, and the most highly sought variety, is the Burton-on-Trent original.

Finding the genuine article can be a problem when abroad. Many travellers and expats rely on specialist mail-order companies to deliver their British Marmite, along with their Heinz Baked Beans and HP Sauce. Kay McMahon, editor of British Expat.com, lives in New Delhi, where she spends her days craving Arbroath smokies and Walkers crisps. "It's relatively easy to get most things here, although imported foodstuffs can be expensive," she says. "I confess we lugged out a few big jars of Marmite in our hand luggage - unaware that it would be so easy to get here." McMahon herself loathes Marmite, though her husband, she says, is a big fan.

It is an oft-quoted fact that the world is divided into those who like Marmite, and those who are imbeciles. Indeed, Marmite has shamelessly milked the love-it-or-hate-it factor with its recent "love-it-or-hate-it" marketing campaign. In one television advert, some young foxtrel drags an unsuspecting gentleman back to her pad. While the young fellow awaits her, the femme fatale guzzles a round of Marmite on toast. Needless to say, he is not overly impressed by her Marmite breath. "Snogging someone after they've eaten Marmite," says my gentleman friend (and frankly, he should know), "is like licking paint." Imbecile.

I wouldn't go so far as to say that all Australians are imbeciles (I'm not, leastaways I don't think so)

[p1p]

Not a Pom but I do prefer Marmite.....

Laura Barton on 100 years of her beloved Marmite

.......SLURP.........

. "Snogging someone after they've eaten Marmite," says my gentleman friend (and frankly, he should know), "is like licking paint." Imbecile.

I wouldn't go so far as to say that all Australians are imbeciles (I'm not, leastaways I don't think so)

Nice piece. I enjoyed that. We ran out of marmite a few days ago, but at least I can re-stock from Rimping.

Where can I get some smoked haddock or Kippers though. These are about the only cravings I have left from the UK. I desperately want to make a good kedgeree....

[sceadugenga]

Not a Pom but I do prefer Marmite.....

Laura Barton on 100 years of her beloved Marmite

.......SLURP.........

. "Snogging someone after they've eaten Marmite," says my gentleman friend (and frankly, he should know), "is like licking paint." Imbecile.

I wouldn't go so far as to say that all Australians are imbeciles (I'm not, leastaways I don't think so)

Nice piece. I enjoyed that. We ran out of marmite a few days ago, but at least I can re-stock from Rimping.

Where can I get some smoked haddock or Kippers though. These are about the only cravings I have left from the UK. I desperately want to make a good kedgeree....

John West do an approximation of Kippers in a tin, used to bring a dozen tins with me from Australia. Be good enough for kedgeree though. The bad news is, I've never seen them in Thailand.

[Crow Boy]

John West do an approximation of Kippers in a tin, used to bring a dozen tins with me from Australia. Be good enough for kedgeree though. The bad news is, I've never seen them in Thailand.

Ahhh mate that is just like a port power supporter to tell him about a product available in another country that he can't get here - if he could get the real thing from the UK he wouldn't need to get the substitute which isn't available in Thailand now would he?

Bwahahahhaahha

watta post - gotta love 'em

CB

[p1p]

Breif email from an old friend pointed me at Rimping deep Freeze, where Yorkies have Kippers. Got some and that craving is now satisfied.

Now cold smoked haddick, that is definitely still needed.

[Crow Boy]

Breif email from an old friend pointed me at Rimping deep Freeze, where Yorkies have Kippers. Got some and that craving is now satisfied.

Another satisfied Rimping customer - is it boil in the bag, microwave or cook properly?

Now cold smoked haddick, that is definitely still needed.

HADDICK I thought it was Haddock? I haddick in England until my wife divorced me and took the complete set

Sorry, I am just in one of those moods today.

CB

[mcgriffith]

Haddock, sprats, kippers, sardines, mackerel; frozen, pickled, canned, fresh, imported and domestic.......yadda yadda.

I just wanna know why in G-d's Name there are no ANCHOVIES available in CM. Oh, sure, Rimping has (occasionally) these miniscule tins, imported from Monaco, or Cannes, or Lichtenstein, whatever for about 9 zillion baht for a tiny tin.

How in the Hey is anyone able to prepare a Pizza Napolitano? Austhaied, where are you when I need you?

[Ulysses G.]

I just wanna know why in G-d's Name there are no ANCHOVIES available in CM.

Maybe because they taste like sh*t?

[p1p]

Haddock it is, or should have been. Must re-read before posting.

Another craving is for soft roe, or Herring roe, either canned or frozen. Coat in flour, fry in HOT butter until crispy outside and creamy in the middle, squeeze of lemon and you have heaven on toast.......

Sh1t, I wish I hadn't started this.....

[mcgriffith]

I just wanna know why in G-d's Name there are no ANCHOVIES available in CM.

Maybe because they taste like sh*t?

Very salty, briny, essence of the sea, melted down into a white luscious bed of bufalo mozzarella, on very thin crust with a very light sprinkle of herbs...followed by a very dry Sancerre or Pinot Grigio, chilled to a fare-thee-well......

[Ulysses G.]

Actually, I have finally learned to like them on a pizza if cut into tiny pieces.

[mcgriffith]

I forgot, sprinkle a few capers on top......

[WaiWai]

John West do an approximation of Kippers in a tin, used to bring a dozen tins with me from Australia. Be good enough for kedgeree though. The bad news is, I've never seen them in Thailand.

Ahhh mate that is just like a port power supporter to tell him about a product available in another country that he can't get here - if he could get the real thing from the UK he wouldn't need to get the substitute which isn't available in Thailand now would he?

I am fairly certain I saw John West tinned salmon at Limping, though. It's not bad in a risotto. Buy a hunk of parmesan to grate over it. Plus, perhaps, a caper or two.

Edited April 19, 2007 by WaiWai

[mcgriffith]

Haddock it is, or should have been. Must re-read before posting.

Another craving is for soft roe, or Herring roe, either canned or frozen. Coat in flour, fry in HOT butter until crispy outside and creamy in the middle, squeeze of lemon and you have heaven on toast.......

Sh1t, I wish I hadn't started this.....

When I lived in Peru in the mid-80's, my dad-in-law used to send me to the early morning fisherman's market in Callao (port of Lima) to buy "huevera". Fresh roe from some type of sea bass native to the Pacific Coast. I would bring back this treasure, along with a "manojo" (8 dozens) of live sea scallops and myriad other treasures. We prepared the roe encompassed in an omelette. Heaven On Earth. Dad-In-Law claimed it had...ummmm...restorative qualities, for the older guy (!). I miss him, he was a great fellow, appreciated good Scotch, and could argue politics like a pro till 2 in the morning.....

[mickmac]

Hi McGriffith,

I have bought the jars of Anchovy fillets from RimPing before now, more expensive than the little tins, but then again there is a lot more in them as well.

[Crow Boy]

I just wanna know why in G-d's Name there are no ANCHOVIES available in CM.

Maybe because they taste like sh*t?

Very salty, briny, essence of the sea, melted down into a white luscious bed of bufalo mozzarella, on very thin crust with a very light sprinkle of herbs...followed by a very dry Sancerre or Pinot Grigio, chilled to a fare-thee-well......

I LOVE anchovies - crisp base, generous spread of tamato, mozzarella (buffalo? waddafck is buffalo mozzarella?), black olives, proscuitto, and strips of anchovies with a sprinkle of oregano and a scatter of capers - bellissimo mamma

MIKE ARE YOU READING THIS - SELL THE HANGDOG HAMBURGER JOINT AND START MAKING REAL PIZZA FOR GOD'S SAKE

CB

[john b good]

In answer to the question "is it the best deli in Thailand"?,

Short and simple NO !!

Villa in Bangkok beats it hands down.

Edited April 20, 2007 by john b good

[Crow Boy]

In answer to the question "is it the best deli in Thailand"?,

Short and simple NO !!

Villa in Bangkok beats it hands down.

Yeah but it is a bugger to pop down there to pick up a jar of vegemite and a pack of tim tams

CB

[mcgriffith]

mozzarella (buffalo? waddafck is buffalo mozzarella?)

They look like this:

And they make this from their milk: