I have suffered "Thai tummy" (Bali belly, diarrhea, the sh*ts) numerous times during my trips to Thailand, which go back over 30 years. The main reason is because I am tempted by the good old Western steak. I have never had the squirts from eating local food, even from the worst food carts.

Ok, I love a good steak , and I am a slow learner.

I am thinking that the smaller cuts of meat (chicken, bird, pork, fish) are refrigerated immediately upon killing and processing, where-as the larger cuts are left unrefrigerated for some time before hitting the point of sale.

Has anyone else had the same experiences?

Surely you only suffer Bali belly in Bali. I think it would have to be Bangkok belly here. Having said that I don't think I have ever had a dose of the shites like in Indo.

What was the country of origin of the offending Beef steak?

What sort of eating establishments were you dining in?

Tops sell imported beef, very tasty,when you consider its Australian.

What was the country of origin of the offending Beef steak?

What sort of eating establishments were you dining in?

Tops sell imported beef, very tasty,when you consider its Australian.

What temp did you have the beef cooked; Rare, Med or Well?

No.

I think the issue is probably with how the meat was cooked and also how stored after cooking, if not served immediately.

I can't seem to win at all with beef whether well cooked at a restaurant or bought from the local market. I'll keep trying, reluctantly.

What was the country of origin of the offending Beef steak?

What sort of eating establishments were you dining in?

Tops sell imported beef, very tasty,when you consider its Australian.

I have seen the vacuum packed beef but have avoided it because it doesn't look fresh, actually it looks slightly grey. But it might be worth trying. I figured it might potentially be a refrigeration problem as we have bought beef from the farm that has literally just been butchered, and had no problems. It was pure chance that we came across the farm at the right time. Obviously there is something going on here. Even the pork from the markets with the flies buzzing around doesn't bother me. Maybe I just have a sensitive gut to beef. I have just avoided beef fullstop because I really get violently ill from it.

What was the country of origin of the offending Beef steak?

What sort of eating establishments were you dining in?

Tops sell imported beef, very tasty,when you consider its Australian.

I have seen the vacuum packed beef but have avoided it because it doesn't look fresh, actually it looks slightly grey. But it might be worth trying. I figured it might potentially be a refrigeration problem as we have bought beef from the farm that has literally just been butchered, and had no problems. It was pure chance that we came across the farm at the right time. Obviously there is something going on here. Even the pork from the markets with the flies buzzing around doesn't bother me. Maybe I just have a sensitive gut to beef. I have just avoided beef fullstop because I really get violently ill from it.

It's the temperature you have it cooked to. I asked before. Do you eat your beef rate, medium or well done?

Sorry. Well done normally.

Sorry. Well done normally.

WD 160 degrees F. should kill most things. Pressure cooking is the next step up and that kills botulism. Maybe try pot roast as an intermediate step.

Sorry. Well done normally.

WD 160 degrees F. should kill most things. Pressure cooking is the next step up and that kills botulism. Maybe try pot roast as an intermediate step.

Ok. Thank you very much. I never even thought about a pot-roast. Will give it a try.

Sorry. Well done normally.

WD 160 degrees F. should kill most things. Pressure cooking is the next step up and that kills botulism. Maybe try pot roast as an intermediate step.

Ok. Thank you very much. I never even thought about a pot-roast. Will give it a try.

It is easy to buy a slow cooker/rice cooker at any Lotus. Put the meat in first and then in an hour or so put in the vegetables and potatoes.

Sorry. Well done normally.

WD 160 degrees F. should kill most things. Pressure cooking is the next step up and that kills botulism. Maybe try pot roast as an intermediate step.

mate i have to agree with your points from a hygienical stand point- but culinary wise,c'mon.

I can't seem to win at all with beef whether well cooked at a restaurant or bought from the local market. I'll keep trying, reluctantly.

Eat rice and freshly cooked vegetables.

Sorry. Well done normally.

WD 160 degrees F. should kill most things. Pressure cooking is the next step up and that kills botulism. Maybe try pot roast as an intermediate step.

mate i have to agree with your points from a hygienical stand point- but culinary wise,c'mon.

Boeuf Bourguignon – French Beef Stew. You must be an English cook eh?

Disento is the only drug i take, seems that on the whole meat from vendors is not adequately refrigerated,and causes stomach wobbles,whereas traditional thai food has no effect except for feeling that my mouth is on fire thank heaven for that leo beer that i have as a side dish.

Disento is the only drug i take, seems that on the whole meat from vendors is not adequately refrigerated,and causes stomach wobbles,whereas traditional thai food has no effect except for feeling that my mouth is on fire thank heaven for that leo beer that i have as a side dish.

I could give you another twenty that are not spicy. Meet some Thai people who are not into jungle food. Whole new world awaits.

Sorry. Well done normally.

WD 160 degrees F. should kill most things. Pressure cooking is the next step up and that kills botulism. Maybe try pot roast as an intermediate step.

mate i have to agree with your points from a hygienical stand point- but culinary wise,c'mon.

I'm happy to have a good beef stew, without spending the next 3 days on the toilet. It'll be the first time in 3 decades.

I am actually reading this on the toilet not a lot of people know that,try effusive from faction,works atreat