cmsoulbrother

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About cmsoulbrother

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  1. We soak it overnight Sent from my vivo V3Max using Tapatalk
  2. We grind corn each morning for fresh masa at Salsa Kitchen. We could sell some if you want but would need to know a day in advance to nixtamalize extra corn. Contact Salsa Kitchen Ruamchok if interested. Sent from my vivo V3Max using Tapatalk
  3. Thanks fredob43. It looks like I'll need to pay a visit to my local stainless guy.
  4. Thanks Juehoe, yeah, that's what it might come down to I guess. I'm just trying to be extra careful.
  5. I am hoping to build an indoor fireplace/Argentinian style wood fired grill and I am looking for double wall stainless chimney flue pipe. Has anyone found this (either the insulated or uninsulated double wall pipe) anywhere in Thailand? Has anyone had this made? Any information would be very appreciated! Thanks, John
  6. Hi CLW, I just sent you a pm
  7. Hi CLW, it's a Mexican restaurant.
  8. Hi Rice555, Thanks again for the advice.
  9. Hi Rice555, Thanks very much for your reply. I have looked through the masa threads here and they have been helpful. I am a cook, but not much of a farmer. I was hoping to find someone already growing a masa-friendly variety that I could buy to supply my restaurants. If anyone is interested in selling a masa corn, please let me know and I'll be a regular buyer! John
  10. I was wondering if anyone out there has heard of anyone growing (and selling) white dent corn that's suitable for making corn tortillas? I have tried before with regular field maize and though it works, the taste is only OK. Any help or leads on this would be very appreciated. Thanks, John
  11. I rated you a FIVE, and you got the whole thing.

    You OWE ME!