Results 1 to 18 of 18
  1. #1
    Lord of Swine
    Necron99's Avatar
    Join Date
    Feb 2012
    Last Online
    @
    Location
    Nahkon Sawon
    Posts
    13,025

    Mc99's Open Chez'99

    Now that the quiet season (Jul 19 thru June 25) is over thing are really taking off in scenic Mai Arse! While the fast food trade has been doing well, I couldn't help but notice that the more respected residents of Mai Arse were not exactly frequent diners.
    After about a case of Chang and half a bottle of knockoff Jacks I hatched a cunning plan.
    During the downtime the team raided several derelict shanties and using only the least termite infested pillars and corrugated iron with the fewest rust holes obtained therefrom, constructed a masterpiece of classical Thai architecture. This glorious private dining room with a pounded dirt floor, water views, natural light and ventilation and located conveniently in a slightly less vomit strewn annex near to both the pisser and the goat fishtank has been christened "Chez'99" and is now available for private functions or ala carte dining!




    Hostess Paula from Bangkok Escorts has donned her very best formal bikini for the Grand Opening tonight and as you can see the local Hoi Paloi are flocking in dressed to the nines!




    Our opening special is slow rack of lamb with vegetables and potato au'gratin, bon apatit!
    (Pre order only or minimum 3 large bottles of LK purchase while waiting)



    Our mundane beginnings.



    Put a cup of chicken stock, a cup of water and a cup of red win in a big pot.

    Add;
    A few bay leaves
    A couple of chopped up manky tomatoes
    Two rashers of chopped and fried bacon
    Half a diced carrot, a diced red onion, both nicely caramalized.
    A few cloves of crushed garlic.
    Some thyme and rosemary
    Some corriander seed
    Black pepper.

    Get that cracking on the stove while you dink the rest of the wine, check it in 30 min for taste.




    Take your lamb rack, this one isn't frenched, I'm not going to as there is lots of juicy meat between the bones, just take the big fat layer off.




    Brown it in a pan and then into the pot with some carrot chunks and halved onions for 1 hour at 65 - 70c. Now, lacking a thermometer, where is 65c? Turn it to a light simmer and then down a tad. Wait a few minutes and taste, if it's not quite tongue burning hot, I reckon that's about right. Alot of that fat is going to rend into the liquid which will be the base of our sauce.






    Drink the rest of the red wine and come back in an hour.

  2. #2
    Lord of Swine
    Necron99's Avatar
    Join Date
    Feb 2012
    Last Online
    @
    Location
    Nahkon Sawon
    Posts
    13,025
    This is what's left after we take out the lamb.



    Strain it into a pot and set to a medium boil to reduce.




    When the sauce has reduced (may want to add some corn flour to thicken), plate up and enjoy lamb that literally melts in your mouth...




    Mc99's & Chez99, over 1 served!

  3. #3
    En route
    Cujo's Avatar
    Join Date
    Jan 2006
    Last Online
    Today @ 01:02 PM
    Location
    Reality.
    Posts
    28,374
    So between ordering and being served approximately how long?

  4. #4
    Lord of Swine
    Necron99's Avatar
    Join Date
    Feb 2012
    Last Online
    @
    Location
    Nahkon Sawon
    Posts
    13,025
    Quote Originally Posted by Koojo View Post
    So between ordering and being served approximately how long?
    Hour 20 plus smoko's.

  5. #5
    Thailand Expat
    Join Date
    Jun 2014
    Last Online
    @
    Posts
    18,030
    Lovely rich sauce, Nec....

  6. #6
    Member
    neemo's Avatar
    Join Date
    Jan 2014
    Last Online
    @
    Posts
    905
    Went there last night with mates, great atmosphere, well worth a visit.
    Here a pic of the outside dining area:


    The only complaint we have is the shortage of goats, but Pete accepted the substitute offered by management:
    and one for the road

  7. #7
    Lord of Swine
    Necron99's Avatar
    Join Date
    Feb 2012
    Last Online
    @
    Location
    Nahkon Sawon
    Posts
    13,025
    Quote Originally Posted by thaimeme View Post
    Lovely rich sauce, Nec....

    Sauce was brilliant, should bottle it......
    Lamb went a little past where I was aiming, but it's a visual thing more than anything.
    Gotta get a thermometer, see them all the time but never pick one up.

  8. #8
    Lord of Swine
    Necron99's Avatar
    Join Date
    Feb 2012
    Last Online
    @
    Location
    Nahkon Sawon
    Posts
    13,025
    Quote Originally Posted by neemo View Post
    Went there last night with mates, great atmosphere, well worth a visit.
    The only complaint we have is the shortage of goats, but Pete accepted the substitute offered by management:

    Sorry, so terribly sorry about that, Withnallstoke was in town and had made a prior booking. He has a herding fetish and usually takes the lot.

  9. #9
    Thailand Expat
    Join Date
    Jan 2006
    Last Online
    @
    Posts
    60,017
    Looks bloody good mate, as always.
    Last edited by kingwilly; 30-06-2014 at 09:51 PM.

  10. #10
    Thailand Expat
    Join Date
    Jun 2014
    Last Online
    @
    Posts
    18,030
    Quote Originally Posted by kingwilly View Post
    Looks bloody mate, as always.
    Yes.
    The way it should be, Wills...

  11. #11
    Member
    Bettyboo's Avatar
    Join Date
    Nov 2009
    Last Online
    Today @ 07:59 PM
    Location
    Bangkok
    Posts
    29,784
    I'm not keen on these gay threads...



    That's just fowl (say it with a soft "w" and add an article...).

  12. #12
    Lord of Swine
    Necron99's Avatar
    Join Date
    Feb 2012
    Last Online
    @
    Location
    Nahkon Sawon
    Posts
    13,025

    So, hows about them apples??

    When life gives you apples, kill the nearest pig.......

    Apples, onions, and a big chunk of ex-pig. What could go wrong? In 5 hours this will either be Chez99's new signature dish, or there will be two very happy dogs in the house.




    Caramelize your onions and a few cloves of garlic.



    Brown off your chunk of pig with salt and pepper.



    Core and slice your apples.




    All into the pot with a tsp of cinnamon, some bay leaves, a shake of thyme and rosemary and a good whack of dried chilli.
    Add two cups of beef stock, teo cups of apple juice and if needed, some of that beer you are drinking.
    Bring to a boil and reduce to a bare simmer with the lid on.



    Every hour or so turn the meat over.



    ........

  13. #13
    Lord of Swine
    Necron99's Avatar
    Join Date
    Feb 2012
    Last Online
    @
    Location
    Nahkon Sawon
    Posts
    13,025
    .......5 Hours later

    Take the pork out, careful, use a scoop or strainer, it's falling to bits.
    Collect and add any apple or onion you can get from the pot.
    Cover and let it rest.





    Boil down the liquid until it's about 15% volume and thickens into your sauce.




    Hard to make it look good on a plate but really it's about the eating innit?, on a bed of creamy mash with peas and topped with some of the apple and onion.



    Inquiring minds want to know why they have been smelling this all day but don't seem to be getting to eat any of it.......



  14. #14
    Thailand Expat
    beerlaodrinker's Avatar
    Join Date
    May 2011
    Last Online
    Today @ 09:59 AM
    Location
    vientiane
    Posts
    6,520
    How often does Paula show up? i reckon i would get along with her

  15. #15
    Thailand Expat
    Join Date
    Jan 2006
    Last Online
    @
    Posts
    60,017
    Love it!

  16. #16
    Member
    Bettyboo's Avatar
    Join Date
    Nov 2009
    Last Online
    Today @ 07:59 PM
    Location
    Bangkok
    Posts
    29,784


    Oh my Lordy, that looks very fine indeedy...

  17. #17
    Lord of Swine
    Necron99's Avatar
    Join Date
    Feb 2012
    Last Online
    @
    Location
    Nahkon Sawon
    Posts
    13,025
    Quote Originally Posted by beerlaodrinker View Post
    How often does Paula show up? i reckon i would get along with her

    She's on monthly contract mate, but when she is done with her hostess duties she is pretty busy waxing and polishing my pole, not sure she has time for anything else.




























    She's a dab hand. Shiny huh?


  18. #18
    Lord of Swine
    Necron99's Avatar
    Join Date
    Feb 2012
    Last Online
    @
    Location
    Nahkon Sawon
    Posts
    13,025
    It was an anniversary of something or other at Chez99's so out came the bubbly!

    Just so it didn't seem completely gay I thought we better cook something with it. So I whipped one of the fish out of the Chez99 pond and quickly removed all the offending parts with a sharp stick.




    Chop up some lemongrass, corriander, chilli, garlic and ginger.




    Score and season the fish on both sides and stuff with lemongrass, chilli and lemon.
    Lay it on a bed of onion on foil.



    Cover with lemon slices and your chopped herbs and add a few good glugs of champas....





    Seal it all up and into the oven at 200c for 15-20 minutes.




    Go somewhere no one can see you and knock off the rest of the bubbly.
    When it's done mix the liquid in the foil with a little melted butter and flour to make a sauce.

    And then...Chez99's Posh Style Fish'n'Chips in Lemon and Champagne Sauce


    Last edited by Necron99; 23-07-2014 at 07:06 PM.

Thread Information

Users Browsing this Thread

There are currently 1 users browsing this thread. (0 members and 1 guests)

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •