Thanks for the Lesson in GrammarOriginally Posted by benbaaa
Bet a night out with you must be like a week in a Morgue
Thanks for the Lesson in GrammarOriginally Posted by benbaaa
Bet a night out with you must be like a week in a Morgue
I am going to knock the Pie production on the head in the New Year,
my hobby ( as with Pie making ) is making Artisan cheese,
Apart from imported cheese which are very expensive there is a poor selection available ,
I have a range ( potentially ) of around 25+ cheeses from Camembert to Blue cheese, they are far better than massed produced stuff and reasonably priced .
Are you able to make a low-fat/fat-free one?
Excellent.Originally Posted by themanfrommontrose
If you have a website then please PM me a link
yep can be madeOriginally Posted by AntRobertson
Well if that's the case then you'll definitely have a customer in me.Originally Posted by themanfrommontrose
No Website as yet , early days ,Originally Posted by Thetyim
Camembert can be ready to eat in 5/6 weeks but harder cheese will take 3/6 months to mature ,
As an example Camembert (300 g ) I sell @ 240b, remember these are artisan products which are more costly to produce but the above price is better than French imported prices
Apopros of that, I'll be having my usual Fri night dinner of egg-white and mushroom omelet tonight. The recipe calls for non-fat cheese but buggered if I can find any in CM so I always just have it without.
The best they can do anywhere here are those gawdawful Kraft '90% Fat Free' cheese singles - which is just another way of saying: 'But That's Still 76% More Fat Than Most Other Brands!'.
More like a month.Originally Posted by themanfrommontrose
Just pulling yer leg. I like good pies and good cheese more than grammar.
Has CM adopted the minimum wage?
Does 70% of your custom come from tourism?
Is the general downturn in western economies affecting expat incomes?
The loss of pie revenue could be a combination of many factors including seasonal.
Don't listen to Rural Surin. He can only talk bollocks with a hidden agenda and he hates all expats.
Sorry to lose a pie supplier but the cheese would be very welcome. If only there was some decent value wine to go with it.
Heart of Gold and a Knob of butter.
Well you will need one to sell cheese.Originally Posted by themanfrommontrose
I'm not a fan of camembert, can you make cheshire cheese or similar ?
Hi Chass trade was OK until end of August then it fell of a cliff,Originally Posted by chassamui
Have asked other suppliers and they are in the same situation ,
someone mentioned the poor exchange rates now but they have been bad for 2/3years , not at the end of August
Yep ! Cheshire . Lancashire . Wensleydale . etcOriginally Posted by Thetyim
Going back to pies my best seller ?? ha! is my Chunky Steak , 350g which I sell for 50b , Rimping 75b,
Might keep that on for the cafes/ bars , but pulling out of Rimping
I do not like freezing pies. they lose a lot of moisture so I vacuum pack them for the bars , far better result
Last edited by themanfrommontrose; 16-11-2012 at 01:03 PM.
I'm guessing - British style pies, yes?
Very limited and select market, my friend.
Thais don't eat that shite....maybe 5 in a thousand.
Novelty Farang thing.
Any such references to Farang things and Western style markets [being down] does not reflect on any such broad economic down turn.
Think.[/quote]
No the Thais are all getting fat on Mcshite burgers and Kenfuckedup chicken and the one kilo of sugar most of them eat per day.
Now that's shite food.
Sweeny Todd is living in Thailand!!
You'd be surprised how much the Thais are getting into the falang food. PLaces like the Dukes and Belissimo's, some of the more quality farang food joints, fill up with Thais on weekends, all there awkwardly holding their knives and forks falang style like it comes perfectly natural to them
Not sure the supermarket meat pies have registered on their falang food to try radar yet though.
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