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  1. #76
    Rhubarb, rhubarb, rhubarb
    Sir Burr's Avatar
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    The Common Kingfisher, a very common winter visitor. Beautiful.

  2. #77
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    I wish I could do a thread like this, but all it would consist of is me sitting at the PC either working or posting drivel, whilst trying to avoid the locals.

    Well done EG.

  3. #78
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    Retirement and its benefits

    Thanks for the compliment MtD

    When your retired and have finally reached a place that is absolutely stress free it ain't hard. Lots of free time on my hands and I enjoy posting what its like for a new farang in this village.

    Besides my gardening and playing with Ms. E. L. I am determined to relax and enjoy whatever is left for me. lol

    We are off to Bangers in the AM. Time for some social time with friends, a round of golf on Sunday and doing the necessary paperwork at the embassy for the 'RETIREMENT' visa extension. After that its a trip to JUSMAG to pick up mail and back to the peace and quiet or our humble abode.

    BTW if there are any US military retired viewing this, it is possible to get an APO box - with restrictions - for all mil. retired types. Not information regularly publicized I'm afraid.


    E. G.
    "If you can't stand the answer --
    Don't ask the question!"

  4. #79

    R.I.P.


    dirtydog's Avatar
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    I was in Makham today, gave 2 monks a lift there from near the Cambodian border at pong nam ron, I only gave erm a lift cos I had just nearly wiped out a Thai couple on a motorbike, they were in the right hand lane indicating to turn right, I was in the left lane so I could turn left, the fokwits decided to change their minds and take the left in front of the one I wanted, luckily the driver only hurt his foot, not sure if I hit him or not as there is no damage to my car, anyway I gave the monks a lift cos I was in a generous giving mood, there was also some farang at the bus stop, i thought about giving him a lift but knew he would try to hit me up for some money, trouble is it was the monks that tried to hit me up for some money still they gave me some nice cotton bracelets so I get good luck, they didn't like it at 160kms an hour though Then I was following this farang on a big bike towards Chantaburi, damn good rider he was so must have been a farang, kept his speed between 100 and 160kms, nice polite driving and indicating skills, the police got him though had a police man outside the police station radioing thru speeders, I got past okay though all in all quite an unusual day

  5. #80
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    El Gibbon's Avatar
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    317

    317 from Chantaburi to the army camp (317) in the hills is one dangerous piece of highway. Between the visa runners going to Saew Kow and the farmers wheeling their overloaded pickups its suicide alley.

    No one pays attention to what lane they are in nor which lane you are in. Many times some flockwit just takes over the whole flocking road.

    Glad you survived...

    E. G.

  6. #81

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    dirtydog's Avatar
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    Quote Originally Posted by El Gibbon
    Many times some flockwit just takes over the whole flocking road.
    erm yes, I apologise about that, but I was in a rush, had to get me Monks to their Temple

  7. #82
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    Bangers and BACK!

    Well, that was short and sweet. Got to Bangers around 4 PM on Sat. Had a snout full with friends and got caught up.

    Sunday a great round of golf with lots of laughs etc. and of course the necessary libations during and afterwards.

    Now I know why we moved. Really didn't enjoy ourselves that much other than connecting with friends. Sinusitis immediately after stepping off the bus. Lasted the whole flocking weekend.

    Up early Monday did the embassy stuff and picked up my mail and then beat feet for the bus terminal. Two days earlier than planned. Both of us wanted OUT. With some carefully planning we got everything done including books for me, clothing for the ms. and a couple of tastie treats.

    Back home by 6 PM yesterday (Mon.) aha I can breathe again!

    Ms. had her sister stay in the house, she was afraid we'd get ripped off for some reason. Sister managed to "sleep" in the house both nights. Complained about how hot it was. Ms. asked why she didn't at least turn on one of the fans laying around. "Oh, no, I didn't want to touch anything", "I just came at night and slept here." Too funny, guess we will have to leave specific instructions that using the toilet, TV, refrigerator, fans etc. while "watching" our house. lololol

    E. G.

  8. #83
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    starter sausage

    Spent the last couple of days looking for and finding a couple of nice orchids to add to the 'shelter'.

    Yesterday got a little bored and decided it was time to do some research in the kitchen. I've been hankering for some decent breakfast sausage. So why not give it a go.

    Went to Macro and got some of their ground pork to start with. You want the cheap shit as it has lots of fat, a key ingredient in good sausage.

    I am not fond of the meally type sausage with lots of bread and crap, I like meat sausage.

    I started off with a small portion to see if it would work. If not, in the can with the lot of it.

    OK... The ingredients I used

    1 lb (.45kg) of ground pork
    1 tspn salt
    1/2 tspn finely ground black pepper
    1/2 tspn sage
    1/8 tspn ground ginger
    1/4 tspn nutmeg
    1/2 tspn Italian Seasoning

    mix dry ingredients and sprinkle over meat. (if you use meat with not a lot of fat you may want to add a TBspn or two of water.)

    Work the meat with your hands helping to break it down even further. Really mash it with your fingers and palms until it is well mixed.

    That's it your ready to go.

    I bagged mine and threw it in the refer. Make small patties and fry like a burger.

    Had some this morning and it was OK, not perfect but pretty decent considering what you can normally find here locally. Worth it to me to continue making it. Its quick and easy, maybe 20 minutes?, to make.

    My personall preferrences will dictate some changes in the future.

    One, the grain is pretty large so will invest in one of dem hand grinder thingys to grind even finer. Fat content was OK.

    Need to add some more sage, not a lot maybe just round up the 1/2 tspn.
    Will also add more ginger.

    Otherwise its a decent recipe to use as a starting point and all the ingredients can be found in local stores.

    Have fun with it.

    I also did a very small batch of pickles. I'll follow up as soon as I find out if they are edible

    E. G.

  9. #84
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    Dougal's Avatar
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    Quote Originally Posted by El Gibbon
    I also did a very small batch of pickles.
    I like pickles but I cannot cut shallots without my eyes streaming and painful so badly within a few minutes that I cannot see or do anything else for about fifteen minutes afterwards. Does anyone know a way around this?

  10. #85
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    Cut your shallots under running water, place cut ones in a bowl of water. Should cure your problem.


    E. G.

  11. #86
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    Quote Originally Posted by dirtydog View Post
    Quote Originally Posted by El Gibbon
    Many times some flockwit just takes over the whole flocking road.
    erm yes, I apologise about that, but I was in a rush, had to get me Mocks to their Temple
    oi!

  12. #87
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    great thread EG - I will make sure i drop in on a more regular basis.

    Did you posts your letters to yourself from bangkok?

  13. #88
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    Posted the letters. PO box worked.

    still waiting on the other two..

    E. G.

  14. #89

    R.I.P.


    dirtydog's Avatar
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    Quote Originally Posted by El Gibbon
    1 lb (.45kg) of ground pork 1 tspn salt 1/2 tspn finely ground black pepper 1/2 tspn sage 1/8 tspn ground ginger 1/4 tspn nutmeg 1/2 tspn Italian Seasoning
    You could probably forget about the salt as pork is really salty here anyway.

  15. #90
    I am in Jail
    Lily's Avatar
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    Quote Originally Posted by dirtydog
    You could probably forget about the salt as pork is really salty here anyway.
    Men never put enough salt in their cooking. Salt just doesn't make things salty, it brings out the flavour of the other ingredients.

    Why don't you start a herb garden EL?

    I have oregano and thyme growing in a big pot.

  16. #91
    Thailand Expat AntRobertson's Avatar
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    Quote Originally Posted by Lily
    Men never put enough salt in their cooking. Salt just doesn't make things salty, it brings out the flavour of the other ingredients.
    Bleeeh! Hate the stuff, certainly never add it to my food. Read somewhere once that you get over 3/4 of your daily recommended salt intake from the food you eat as it is.

  17. #92

    R.I.P.


    dirtydog's Avatar
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    Quote Originally Posted by Lily
    Men never put enough salt in their cooking
    Actually I was told by 2 differant UK butchers that are now butchers in Thailand that the pork here is in taste too salty to add salt for sausage meat.

  18. #93
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    William's Avatar
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    I suffer from hyper-tension. I'm not allowed to cook with salt

  19. #94
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    Whiteshiva's Avatar
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    Quote Originally Posted by William View Post
    I suffer from hyper-tension. I'm not allowed to cook with salt
    Just let others add it for you!

  20. #95
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    Quote Originally Posted by El Gibbon
    Sunday a great round of golf with lots of laughs etc. and of course the necessary libations during and afterwards.
    Mate up from Oz had dinner with his Thai partner & wife...Thai guy had been playing golf so ocker enquired about the golf...Thai guy all smiles...seems he won most holes and therefore most of the money...ocker then enquires about the 19th...Thai wife is very indignant and leaves for the ladies room...Thai guy asks 'why did you have to ask about the 19th in front of my wife?'...

    of course the 19th in Oz is the bar...in Thailand it's the caddy!...

  21. #96
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    salt

    Lily, the one thing I couldn't find handily was Thyme... good idea that... I'll see if I can find the seeds.... greenie for that one.

    As for salt. Salt does bring out the flavor of most foods, even better than MSG which all thia cooking contains. MSG can lead to headaches etc. I know, so I ALWAYS specify... NO MSG.

    If you have hypertension or some other reason to use a salt free diet, black pepper works to an extent. Additionally, extract of Lime also works. There are also a number of salt substitutes on the market, don't know how they would work in sausage.

    A 1/2 tspn of salt in a pound of ground pork shouldn't blow your daily salt intake if on a diet. Most of it cooks away in the fat when frying the patties.

    Anyhow it was a starter recipe that I feel is a good basis for experimenting, personally I like the salt.

    Tomorrow I'll do the pickles and report on how they turned out. Supposedly they are edible within 1 day, but I'll give em two.

    E. G.

  22. #97
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    salt 2

    DD that's why English sausage tastes like wet cardboard.

    E. G.

  23. #98
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    Pickles

    While in experimenting mode the other day I also tried a small batch of Dill Pickles. None of those found in the local markets do much for me.

    Basic ingredients

    Cukes
    Salt
    Garlic
    Dill - fresh
    Mustard Seeds
    Vinegar



    As this was a test batch I was interested in the simplest and easiest. I took 5 decent size cucumbers and soaked in ice water for 4 - 5 hours. Use slim cukes as the seeds are not fully developed.



    The reason for the test. I found these jars in either Tesco or Makro, can't remember which. They are similarly constructed as the typical Mason Jar. Glass, with a clamp lid and a rubber gasket. They are quite large and bulky and normally used and re-used for storing dry goods I think.



    The ingredients all locally purchased. For one jar - 3 cups of water, 1 1/4 cup of vinegar and 1 1/2 (packed tightly) Tablespoon of non-iodized salt. I used the Thai salt being hawked all over, I believe it is sea salt and therefore not iodized.

    Combine these ingredients and bring to a boil stirring until all salt disolved and remove from heat. CAUTION boiling vinegar is not healthy for you. Take necessary ventilation precautions.



    Put three cloves of raw garlic and a clump of fresh dill in the bottom of the jar along with 1/4 teaspoon of Mustard Seed. (try and find fresh dill with buds or seedlings) Pack your pickles in the jar fairly tightly. I chose to use spears as this recipe was reportedly ready in one day.

    Fill the jar with your brine up to within 1/4 inch of the top and your ready to pasteurize.



    They should look like this. You can see the rubber gasket and the clamp lock on the left side.



    Place your jar(s) in a water bath. Insure that there is something like a rack between the jar and the bottom of the pan. Direct heat to the base of the jar can cause them to crack and without water surrounding the total jar your liable to get hot spots.

    I screwed this one really good. Didn't have a pot deep enough to submerge the total jar. I was able to get the water level to at least achieve the level of liquid in the jar.



    From a cold start bring your water to a soft boil. Boil for 5 minutes and remove from heat.

    At this point start running cool water into the pot, NOT directly onto the jar. Run cool water into the overflowing pot until you can easily put the jar to your cheek and its just warm.



    It takes some time to cool the pickles so I chew on a couple of 'olives'.

    After cooling store in a dark place. No ultraviolet, which affects the brine and the pickles.

    ******

    This morning was the TEST!

    If failed . The pickles taste great however.

    The jar did not seal properly. On inspection it looks like the lid seal/gasket is too strong to react to the decrease in pressure within the cooling jar. There were no visible signs of any indentation on the gasket. As these jars are most likely made for the purpose of storing dry goods and being opned and re-opened the gasket is made to withstand the pressure.

    So the end result is that although I can't store these pickles for an extended period, the resultant pickle is damn fine. So I'll continue to make small batch when needed. Better than buying the store junk.

    The pickles themselves were fine, very crunchy and will gather flavoring over time I think.

    All in all not a bad experiment, BUT, STILL looking for canning jars. lol

    E. G.
    Last edited by El Gibbon; 13-01-2007 at 10:21 AM.

  24. #99
    I am in Jail
    Lily's Avatar
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    Quote Originally Posted by El Gibbon
    Lily, the one thing I couldn't find handily was Thyme.
    My Thyme is looking a bit sick; not enough sun I think. Our garden is very shady.

    With the pickles, can't you do the same thing (for the vacuum, I mean) with beeswax or something like that. I just can't remember how you do it or what with.

  25. #100
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    Ants Ants and MORE F>>>>> ANTS

    Well yesterday we awoke to find the house had been invaded with several herds of ants. Damn what a mess. BIG black ants all over the floors. Not a one on walls, furniture etc. Really strange. Mashed and sprayed, lot of flocking good the spray did, just made them slower so they were easier to mash.

    Today not so bad but they are still here.

    I checked the perimeter of the house and found not one. There was no "chain" or trail to follow, even those in the house were scattered all over the damn place. They did seem to be more predominant in the shower room but not to a great degree.

    Just a pain in the ass really.

    I did manage to try some things during the last two days though.

    I made SOS with the sausage built previously. Marvelous stuff it was. The coarse grind sausage makes GREAT SOS. That with an egg on top is one of my favorites for breadfast. Hilly with your biscuits it would be great, will try some of those when I find baking powder.

    AFter testing the pickles the other day I intentionally left the closed jar out on the top of the cupboard just to see if they would keep. So far so good, today at lunch I had a couple and they are just as tasty and crunchy as before.

    Lily, I don't know about any sealant that could be used. The idea is that to insure you've pastuerized completely and stored for some time you need some sign of vacuum in the jar. The hiss of the opening or the 'pop' sound of the top decompressing is generally the key. A sealant would probably work if you can find one that won't crumble into the jar contents or be re-active with the same.

    Vinegar poses a problem in this respect I think. I'll take a peek on the web and see what I can find. Thanks for the suggestion anyway.

    As I'm finishing this post, ms E is running into the yard with a Thai guy all excited. Damn they have killed a 7ft. Cobra... yikes, just up the road from the driveway... Hmmmm never a dull moment in the village. Someone will eat well tonight, not me, at least not Cobra.

    I've eaten it before in China but that's another whole thread!

    E. G.

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