Meat Pies

[stattointhailand]

"Must mention todays Pie Promotion is working in cracking fashion thought you would be in for your free Pie Val.

Everyone is enjoying our Free Pie per customer promotion be quick selling fast!"

Hope you have put plenty of baloons up Terry, just to make them all feel at home !! :-"

By the way, if they are "free" pies, how come they are "selling" fast?

[jackspratt]

The Facts Thai French use Growth Hormones to fatten up the Beef ,They also use Antibiotics and Use Genetically Modified Feed lots being an internet wiz do your research as to what particularly GM Feed lots and growth Hormones can do for Your health.

vs

Unlike domesticated cows, Pon Yang Kham is fed with chemical-free, natural feeding........

“We built our “Pon Yang Kham” brand since day one we registered our business. Our production capacity depends on our members. We don’t have a policy to buy cows and sold under Pon Yang Kham brand because of our unique chemical-free and natural feeding. Any cows bought would be fed for at least 10 months in our farm before selling under our brand,” says the director.........

The red marbling Pon Yang Kham beef can be traced back to its origin, with the food traceability system. The system reveals a cow’s history from day one it was born, days of being naturally fed, to the delivery day. The system does not only ensure the safety for customers, but also encourage the members to keep their fine standard.

“At times, we found fake Pon Yang Kham that couldn’t be traced back to its origin. Because our beef sells. But they don’t know that the real fans of Pon Yang Kham can tell the difference between the real and the fake.”
Pon Yang Kham products can easily be traced back through its traceability system in http://www.thaitrace.net or http://www.thaifrenchbeef.com . Or you can simply type TM and the traceability code (on the sticker found in the product package) as a text message and send it to 4545111, the origin will be sent back to you.

http://www.thaifrenchbeef.com/PYK_ENG.html

Hmmm ............. make your own decision about who is lying.

[trubrit]

Sorry I couldn't make it Terry, only get into town once a week now that I have finished with my welfare work and it was a bit short notice for me . Don't want to get into the cattle raising discussion, other than to say I was brought up in an age when you ate what you were given and really didn't give a hoot about farming methods, long as it tasted good. I remember back in the 60's there was a scare about eating capon chickens, where male birds were injected with female hormones to make them plumper. The rumour was I would grow breasts and lose my masculinity, well here I am 50 years later, no tits and definitely not lost my ability to please a lady . :-" So a bit of tankering with my meat , ain't going to worry me .

[croc]

The Facts Thai French use Growth Hormones to fatten up the Beef ,They also use Antibiotics and Use Genetically Modified Feed lots being an internet wiz do your research as to what particularly GM Feed lots and growth Hormones can do for Your health.

vs

Unlike domesticated cows, Pon Yang Kham is fed with chemical-free, natural feeding........

“We built our “Pon Yang Kham” brand since day one we registered our business. Our production capacity depends on our members. We don’t have a policy to buy cows and sold under Pon Yang Kham brand because of our unique chemical-free and natural feeding. Any cows bought would be fed for at least 10 months in our farm before selling under our brand,” says the director.........

The red marbling Pon Yang Kham beef can be traced back to its origin, with the food traceability system. The system reveals a cow’s history from day one it was born, days of being naturally fed, to the delivery day. The system does not only ensure the safety for customers, but also encourage the members to keep their fine standard.

“At times, we found fake Pon Yang Kham that couldn’t be traced back to its origin. Because our beef sells. But they don’t know that the real fans of Pon Yang Kham can tell the difference between the real and the fake.”
Pon Yang Kham products can easily be traced back through its traceability system in http://www.thaitrace.net or http://www.thaifrenchbeef.com . Or you can simply type TM and the traceability code (on the sticker found in the product package) as a text message and send it to 4545111, the origin will be sent back to you.

http://www.thaifrenchbeef.com/PYK_ENG.html

Hmmm ............. make your own decision about who is lying.

90 BAHT IS VERY COMPETITIVE AND OUR MARKET RESEARCH UNDERTAKEN AT MANY OF THE LARGER TOURIST DESTINATIONS CONFIRMS THIS.

YES CORRECTION TOMORROW TUESDAY 3RD OF FEBRUARY ONE FREE PIE TO THE FIRST 50 CUSTOMERS WHO ASK FOR ONE OF PETERS QUALITY CHERNCHIM CHOICE PIES.

CONSIDERING THE QUALITY MEAT WE USE BLACK ANGUS BEEF FROM AUSTRALIA OUR CUSTOMERS TELL US ITS A GOOD DEAL !

TERRY

My Grandma ( bless her soul ) made the best Pies and i never once saw anything resembling anything that looked even close to a Steak, but they were the best.

Are the Pies filled with Black Angus Beef from Australia or Red Marbling Beef from Pon Yang Kham ( I assume Thai by the Name ) ? Can you order one of each and try them??

[Shado]

I know nearly nothing about meat pies. They are not a common item where I'm from in the States. I do, however, enjoy eating them now that I've found availability here in Udon Thani. I reckon I've eaten more meat pies in the past few years than in all of my previous ones combined. The different pies that I've eaten so far have all been tasty. I've really not developed a preference yet. As for Thai-French beef, I've been using their products for 6 or 7 years now and have been quite satisfied.

[mathusalah80]

I think all this shouting about putting the 'best' meat in pies and mince is a load of nonsense. It goes away from the origins of them .Originally butchers used the lesser cuts from the carcass to make them, many of which though less appetising to look at and possibly not so tender to eat, when prepared and cooked in this way, made a cheap meal for their customers, and enabled them to use all of the carcass.Only a fool would want to chop up prime steak meat to use .That also goes for saying only prime waygu or any other specialised breed meat in them .It is simply not necessary and only adds to the finished cost without any increase in taste, thus defeating the object of a cheapish meal.I make my own cottage pies in a batch for freezing once a month, using the Thai/French beef available, buying 2 kilo for about 250 bht kg. This is enough to make 10 family size pies, which adding on the other items means they cost me less than 70bht each .They are delicious and I assure you they wouldn't taste better if I paid twice as much to use these luxury meats .

Oh my Gawd! Trubrit has written something with which I find myself in the embarrassing position of being in total agreement! Actually, he is being a little kind, (perish the thought ), since, based on the SAME size & weight, (sorry about that Ozzy), of the commercially available Cottage Pies, I calculate that mine costs me Bt.59/60 each, to produce at home. Also, I am sure, (I think ), Trubrit would agree with ME , that the degree of difficulty in producing your own Cottage Pie at home is on a par with preparing fried eggs on toast. Which begs the question why anyone, with cooking facilities, would choose to buy a cottage pie.

[old-timer]

Which begs the question why anyone, with cooking facilities, would choose to buy a cottage pie.

Because my mashed potato is always lumpy. Doesn't matter how much I smash it to bits, it's always lumpy.

OT...................

[stattointhailand]

I'm still struggling to work out why they cost B90 each.

Surely if you didn't give away B4500 worth to balloon chasers you could sell them for B80 each and still make the same profit

[mathusalah80]

I'm still struggling to work out why they cost B90 each.

Surely if you didn't give away B4500 worth to balloon chasers you could sell them for B80 each and still make the same profit

I think, unusually for you, you are being a tad unfair Statto. Assuming the meat quality is as stated, AND that the weight/size approximates to 25/260gms, then my opinion, for whatever it is worth, is that Terry's commercial retail pricing of Bt.90 per pie for one only, by my calculations, appears reasonable. As is the 'norm' in almost every type of business, a bulk order, in this case of say a dozen or more pies, should attract a discount varying between 5/10%
Perhaps the degree of attention/interest this thread has attracted, and the opinions expressed, might lead Terry to explore an alternative costing, with alternative quality filling, whereby he could continue with his currently successful pie, but also offer, initially for a trial period, an alternative choice retailing at something under Bt.80.
Not sure of Terry's wisdom in reacting so excessively to some of the more critical 'armchair' postings appearing here. I cannot see any reason to attach any importance to them when making decisions about his business. Specifically as regards the pies. The only considerations should be the volumes of sales, the level of repeat orders, the level of compliments/complaints from CUSTOMERS, the market competiveness of the product, the maintenance of a reasonable profit margin and, finally, any constructive criticisms/suggestions emanating from CUSTOMERS. Just my PERSONAL views, INTELLIGENT responses to which are welcomed! :-"
Disclaimer: I have never met, have never supplied to or purchased any items from Terry, and have no commercial interest in his business.

[macca46]

Surprising what a little bit of new competition has done in UT, I am sure that the place is big enough for everyone to get a slice of the Pie!!!! (sic)

I like my new supplier of Beef, Pork, Pies and Pasties and some more new products coming on line soon, I will keep supporting it.

Business has always been about competition sadly at times some can not handle it.

[trubrit]

[

Oh my Gawd! Trubrit has written something with which I find myself in the embarrassing position of being in total agreement! Actually, he is being a little kind, (perish the thought ), since, based on the SAME size & weight, (sorry about that Ozzy), of the commercially available Cottage Pies, I calculate that mine costs me Bt.59/60 each, to produce at home. Also, I am sure, (I think ), Trubrit would agree with ME , that the degree of difficulty in producing your own Cottage Pie at home is on a par with preparing fried eggs on toast. Which begs the question why anyone, with cooking facilities, would choose to buy a cottage pie.

Sorry for embarrassing you Matt Regard home cooking, of course it will always be better than commercial products because you can tweet your recipe to your individual taste, and most certainly a lot cheaper for obvious reasons, including the vendor has to live .I make my own steak puddings but unfortunately my pastry is a disaster so still buy my pies .
I quite enjoy having a baking day once a month when I make a batch for the freezer to last another month, and at the same time I am saving money, which is never a bad thing .However we must realise not everyone is so inclined or have the facilities to do so. The shops making them therefore provide a needed service to many. I thought the purpose of this thread was to recommend our own favourites, not to knock any place in particular.I have learnt from this that there is a vast difference in taste between natives of the various countries. What one may say is the best does not necessary mean that everyone will, obviously our Aussie friends have a totally different idea of a good pie than I do, so we are lucky that both camps are catered for. Long may it stay that way and may the purveyors of pies realise that and stop boasting "The best in Udon"because we may not agree .

[mathusalah80]

Trubrit wrote'.......

Nicely summarized. Time to put this one to bed?

[Martyn]

How long has Dean had a website? I didn't know this existed. Is it new?

http://www.papafarang.com

[stattointhailand]

Mat80 wrote "I think, unusually for you, you are being a tad unfair Statto."

surely not Mat80 I thought I was often a tad unfair

Just can't see the point of giving loads of stuff away for nothing, and then saying you need to charge a premium price for your products.......... no freebies = 450 pies can be B10 less (that's not 10 or 20 it's 450 )

Thanks for the link to papafarang website Martyn, but that's as much use as the preverbial "Chocolate teapot" as there are no prices on that either

[747man]

Statts, Dean Charges 75 Baht for his pies.......I Reckon his Chicken & Ham are his BEST......

[mathusalah80]

Trubrit wrote'.......

Nicely summarized. Time to put this one to bed?

Guess not Another food thread, in a very long line, set to continue to be milked with the usual subtle promotional posts. Seems Trubrit's message didn't get across either.
How about one of the Forum's perennial food experts being daring enough to open a new post regarding which establishment attracts the best/worst behaved, or friendliest/least friendliest customers, together with their personal opinion. That could really be fun

[papafarang]

Yes NEW Website Just up yesterday..Reason for no pricing....i know nothing about Web sites so if i put prices in i would be Stück with them for the next 2 years..not a good idea.but you could always ask no problem

[joepai]

When is a pie not a pie? Food's greatest debate

I hesitate to continue with this thread but ...

http://www.telegraph.co.uk/foodanddrink ... ebate.html

[old-timer]

When is a pie not a pie?

A pie is not a pie?
When it's a Pizza.
But the Americans call pizzas a pie.

OT...............

[stattointhailand]

When is a pie not a pie?

A pie is not a pie?
When it's a Pizza.
But the Americans call pizzas a pie.

OT...............

errrr Why? .... it doesn't look or taste like a pie