Parsley Sauce?

Post by **WhoUrDaddy** » April 6, 2011, 12:05 pm

Sadly, I've only noticed on chain market doing that, CarreFour, on packaged products, Makro does it on perishables. Picked up a few premium cookie packs, just what i needed, one gone before I got on the other side of town,

Post by **trubrit** » April 7, 2011, 8:14 am

pienmash wrote: ,,,,, when considering the product is purchaesd in the UK - on container ship for a month then the customs warehouse until the tea money is paid then collected and brought to Udonthani 6 weeks plus are lost . Sell by dates can be from 3 months to 2 years so on the minimum youve lost half the date before its on the shelf .

Mash

Six weeks bobbing up and down on a container ship and in a hot Bangkok Customs warehouse can't really be considered ideal storage conditions regardless of the sell by date .Sill y me, I thought the high cost of imported items was due to the airfreight charges .

Post by **pienmash** » April 7, 2011, 8:28 am

Some products do come by air TB , such as Walkers crisps they arrive here with max 6 weeks to 2 months sell by date.

The products transported by sea are not effected by bobbing up n down only sinking ...... and the importation/agents warehouse is product by product sectioned into tins bottles / packaged / drinks alcohol / bags powders / boxed , and where nessasary temperature controlled ..... its like a gaint supermarket TB instaed of a trolley you can drive a pick up truck around the isles , and thru a checkout toll ..... cracking setup .

The cost of these i imported items is expensive mainly down to logistics .

Mash.

Post by **WhoUrDaddy** » April 7, 2011, 8:36 am

Simply an inflated price, on most, no more, no less. For some reason, the market bears the price, that's the part that amazes me. If I get a USA name brand item, many times it is made and coming from the Philippines, Malaysia, Indonesia, though not reflected in the price. Total scam on inflated price. Though not restricted to imported good. Thais charge as much as they can, when they can, no matter how irrational it is. Cars are one of the best examples. Vehicles made hear at lower cost, sell for more overseas, and have more options, such as defrosters installed. Higher cost due to emission controls and simply shipping, but sell for 25 % less in the USA. Whether sent from here or manufactured there, the cost should be higher, not lower. Thais are simply raping their own consumers at every turn. Australia has a graduated free trade agreement, but has the price of wine gone down. So typical, they sign and say one thing, while doing the complete opposite, and nobody seem to care. Many things are so much cheaper in Laos, especially wines, as my usual choice for alcoholic beverages, and well worth the visa fee and hop over for a few days. Repeat business doesn't seem to be high an business practices in the LOS. We are not discussing smiles.

Post by **pienmash** » April 7, 2011, 9:06 am

I mostly agree with what u are saying WUD .... but the importers have to set their product prices with a few unseen distractions here in los , prime example being the tea money paid to get containers thru custome and out quick changes all the time - notably December /new year when the agent i use was asked for 5 times more than usual , i tend to look at things from both sides not only the consumer as i know the cost of shipping from the UK has increased but my cost at source wasnt increased .

A product is worth whatever a customer is wiling to pay , i see it everyday , some buy without a second thought some do not and limit their purchases , others quite simply cant live without some items and get them regardless .

I shake my head some days ...... , tinned John West red salmon - should i stock it or not ? - very expensice 295bt per tin , i took 1 case to try it and within i week 48 tins gone and customers waiting for it to come back in , some things like that amaze me.

Mash.

Post by **red67** » April 7, 2011, 9:28 am

I think a lot of people still convert the prices back to their local asda in england or were ever,and don,t see the many hidden costs and the jumping through hoops involved to get the product onto the shelves in udon

Post by **trubrit** » April 7, 2011, 9:33 am

pienmash wrote:
A product is worth whatever a customer is wiling to pay , i see it everyday , some buy without a second thought some do not and limit their purchases , others quite simply cant live without some items and get them regardless .

I shake my head some days ...... , tinned John West red salmon - should i stock it or not ? - very expensice 295bt per tin , i took 1 case to try it and within i week 48 tins gone and customers waiting for it to come back in , some things like that amaze me.

Mash.

Even more amazing when you can buy a whole kilo of fresh salmon for less than a tin .

But that's similar to the discussion on beer prices. I can never understand why some will pay 70bht for a bottle than can be bought in most supermarkets for 20bht.But we are , thankfully ,all different, and presumably have different priorities Back home I used to enjoy Alpen muesli for breakfast, but here , at over 200bht, I forgo the pleasure. However while shopping last week I discovered a supermarket had them , well dated, on offer at 70bht, so I bought a few . They also had the breakfast biscuits knocked down from 117 to 37 bht, so this week we have been feasting on them . haven't really saved anything though as my kids love them and they have all gone .Now some would call me tight for that but it fits in with my policy that every thing has a value to me at which I will indulge or refrain .Judging where that line is, is your job and I don't envy you .

Post by **pienmash** » April 7, 2011, 9:46 am

Not a bad system TB , thats not being tight imo . I get lots of visitors to CC who walk in and the first thing asked is - whats on special at the mo Jon ? this or that 2 for 1 ....... and my favourite - got anything you want to get rid of ? .

Mash

Post by **mortiboy** » February 26, 2014, 1:59 pm

Seahawk wrote:
WhoUrDaddy wrote:Was thinking the same thing, as some things, are simply too easy and inexpensive to make, rather than buying an overpriced imported, name brand item. Google is a great reference, and learning the name of local herbs makes a huge difference. Now, if only i could find horseradish instead of horseradish sauce.
You can try this using wasabi instead of fresh horseraddish:

Mix wasabi according to taste with half a tablespoon of sugar, 2 teaspoons of dijon mustard, half a teaspoon of salt, one teaspoon of white wine vinegar or lemon juice and a pinch of paprika until smooth. Gently fold one cup of whipped cream into mixture and chill 2 hours. Prepare the day you plan to use.
Be careful with the wasabi. Add a little at a time as you can always add more (like I do) but you can't take it out.
Hope this helps.....Enjoy!

Who sells 'Wasabi" in Udon?
Wifes never heard of it.
Like give it a go!

Post by **parrot** » February 26, 2014, 2:58 pm

Makro, for sure....but industrial size containers. Villa and Tops in more friendly size wasabi containers.
As Jimmy Fallon says "it'll blow your pants off"!

Post by **jackspratt** » February 26, 2014, 6:09 pm

parrot wrote:Makro, for sure....but industrial size containers. Villa and Tops in more friendly size wasabi containers.

And Tesco and Big C.

Post by **mortiboy** » February 26, 2014, 6:14 pm

jackspratt wrote:
parrot wrote:Makro, for sure....but industrial size containers. Villa and Tops in more friendly size wasabi containers.
And Tesco and Big C.

Wasabi.......Is that same name in Thai?
" Was- a- BEE or- was-a- by"?

Post by **parrot** » February 26, 2014, 7:18 pm

วาซาบี wā sā bee

Post by **jackspratt** » February 26, 2014, 9:33 pm

mortiboy wrote:
jackspratt wrote:
parrot wrote:Makro, for sure....but industrial size containers. Villa and Tops in more friendly size wasabi containers.
And Tesco and Big C.
Wasabi.......Is that same name in Thai?
" Was- a- BEE or- was-a- by"?

Looks like this:

Post by **mortiboy** » February 26, 2014, 9:36 pm

Ah Great! Now know what to look for! Thanks

Post by **rick** » February 27, 2014, 1:12 pm

I thought wasabi was horseradish, not parsley?

Post by **vlad** » February 27, 2014, 4:34 pm

Easy to make and it will freeze. simply make a bechemel, i.e. white sauce flower butter milk, when you have it the thickness you want chop up parsley hey presto parsley sauce. Same as cheese when thickened mix in cheese there's your cheese sauce.

Post by **kopkei** » February 27, 2014, 5:47 pm

wasabi is not same as horseradish and surely not parsley....horseradish is many times used as substitute of wasabi but it is not the same... and the OP was about parsley sauce nothing to do with wasabi...

Post by **mortiboy** » February 27, 2014, 7:12 pm

Horseradish was mentioned and commented.It is a sauce. As is Parsley.
As were talking about sauce, Horseradish sauce can be added to the topic?
Why not? There has been many comments concerning This Parsley sauce qalready
So cannot be expanded?
I could say as Vlad commented its "Flour" not "Flower"
But why make a big story out of it? I'm surprised You never put that in?
Thanks for info on Horseradish sauce substitute.
Tomorrow I will buy some Wasabi, and some parsley too
Make my own sauce Two in one!

Post by **rick** » February 27, 2014, 11:14 pm

Ah, my mistake, missed the previous pages and change of subject.