:zing:
It’s the way you tell ‘em.
Did a rehearsal of the intended standard breakfast for our soon to open homestay and afterwards I ate it. The goal this morning was to get some decent photos with the wife's Nikon camera to post on our various social media sites for the business. I got these photos on my iPhone.
This is our version of overnight oats. In reality it is a mix of two supermarket purchased Mueslis combined with milk, plain Greek yogurt, honey and a touch of nutmeg and cinnamon. It matures in the refrigerator overnight, moved to smaller bowls in the morning and served at room temperature.
This is the toast. Will always be thick toast and served with salted butter (imho unsalted butter is an abomination) and at least two sweet and two savoury spreads. I intend to learn to make bread for a couple of reasons. Getting the bread you want in Pua reliably is hard so being able to make bread for toast is a backup. Secondly, good home made bread stands out as an experience.
The main course. Eggs will be fried to order or scrambled with herbs and cheese. The sausages are paprika flavoured pork from Makro. Mushrooms are sauteed in garlic butter. Home made potato cake that I'm still trying to perfect. (Thought I had but this morning I was not happy with it.) There will be an alternate main course we'll do for anyone staying a few days and getting bored. It will be sausage, oven cooked bacon and pancakes with sweet spreads and whipped cream. No toast with that breakfast.
Breakfast coffee will be served in a plunger and be one or a combination of these two Doi Chaang coffee beans. Am looking forward to finding the right mix over the coming weeks if I decide to go that route. Tea drinkers will get Twinings English Breakfast Tea.
And for the record, I thoroughly enjoyed my breakfast. My compliments to the chef.
Last edited by BoganInParasite; 15-06-2019 at 07:53 AM.
^ You're missing a lettuce leaf and frozen butter.
Breakfast with Betty's dog Chuk Wow
Or is it a homage to Moo Moo
Bogan in Paradise: The ex brought back a gazilliion of singleserve Vegemites. They worked for me and prevents "pollution" of an expensive jar of mite.
Once you learn bread start making onion bread. It is the dogs. I used to to toast mine, chop out a burger bun and have with home made burgers and the crappiest processed cheese on the planet. Worked for me.
Orrens
Food is an art. Vision, work and patience.
Hi Orrens, actually I do have the individual vegemite servings, daughter got them in Aus and transported here via Vietnam. That jar is mine (used this morning for the photos), no-one shall as you say 'pollute it' other than me. While I haven't searched intensively, I do want to source individual serves of peanut butter, a decent jam and honey. Anyone got any leads for me in Thailand?
BTW...getting feedback including from the wife I need to add a couple of slices of bacon to the breakfast.
Onion bread suggestion noted. - Regards, -BiP
BiP EDIT: Have seen individual jam servings in Makro...but still want peanut butter and honey.
Amazon is your fiend.
https://www.amazon.com/Smuckers-Pean.../dp/B004G0UL36
Also do honey. Personally I prefer local honey but like booze and coffee I am a purist.
Orrens
One of the few, thank god
'Lookin ok BIP, but the snags don't look right. Not sure how the whole sausage looks to have been in direct contact with heat, like they've been deep-fried?. I'll just post a few pics off my phone here of snags in breakfasts for comparison:
And yeah, too much heat used on the snags in this last pic which I cooked at home with not enough patience.
Not trying to tell you how to run your kitchen here mate, just offering some advice from someone who looks at pics of food every day that's posted by people trying to entice a visit by their presentations. Everything else on your breakfast plate looks good!.
Thanks Headworx, atm I boil the sausages and then fry/brown in olive oil. These were done yesterday, spent the night in the refrigerator and were microwaved this morning, they were first on the plate and yeah probably should have been both browned and microwaved more to get that glisten. When doing the homestay breakfast for real intend to fry/brown in the morning and serve. Also this is not the actual sausage I intend to use. While it will still be a paprika pork sausage from Makro, it will be the ones you get in a ten pack. This came from a four pack that I'm clearing from the freezer. I find the ten pack sausage to brown better, have a better mouth feel and thinner skin. Think it is cheaper as well. Thanks for the interest. Regards, -BiP
Just remember to refill the salt cellar if hw stays.
Why are you boiling sausages, BiP?
Your homestays will be for 3-4 guests I imagine.
You can grill or fry for that number, I’d have thought?
You’ll also have plenty of guests who just aren’t into the full english I’d expect. Will they get a discounted rate?
Hangover cure, nearly worked.
Need to get back onit like a car bonnet
Hi cyrille, three reasons...1. Make sure all of the sausage reaches a temp to kill any nasties at least once before a guest consumes it. 2. Reduce the fat content a bit. 3. Make it quicker to cook in the morning and with less fat splatter and smell/fumes. Grilling is not an option in the kitchen however cooking them on my recently converted charcoal BBQ is when a larger group is being catered. Did so the other day and the taste was outstanding.
We will have three rooms that can handle up to seven guests but yes a typical day when there are guests the number would be 2-4. Our standard rate for 1-7 days gets you two breakfast per room whether you eat it or not. In the highly unlikely event of getting a guest staying 8 or greater days there are discounted rooms rates and no breakfast rates.
We have set our sights on achieving 60 room night stays across the first season September-January inclusive and unless things are going exceptionally well in our learning the business and managing the product/guest experience, we'll probably restrict our bookings to no more than that. (Of course we could be struggling to achieve even that modest number. Exciting times ahead.) - Regards, -BiP
Interesting post...thanks.
Do you think that the smoke situation will have an impact?
It was very bad in Nan in general, but it seems to have at least partly bypassed your place.
Judging by your previous comments at least.
Not really cyrille but it is one reason we'll only operate August-January (September start this year). Unless you have a compelling reason no-one should be visiting northern Thailand mid-Feb to start of the rainy season...too hot, too dry, not really that green and yes, the locally produced and blown in smoke. If things work out we'll be busy with the business Aug-Jan, have a break and do a trip Feb-May, entertain family/friends Jun-Jul. That's the rough plan anyway. Regards, - -BiP
I would suggest more dining room photos rather than individual dishes. To show the punter the view, the layout, etc. more so than the possibly undercooked/burnt close up ingredients.
Sitting in a dingy cobwebbed room will mean more to the guests than the imported brand of sauce or jam.
More like these;
In addition your cutlery looks a little worn and old. Wrapping them in a tissue also keeps them fresh and reduce wastage.
But it maybe the "home stay" standard.
Plant some coffee trees around your house, they look good, the blossom smells exotic, they last a lifetime and the care is minimal.
Why not try a "working farm stay" get the guests to muck out the pigs, feed the chickens, tend to the vegetable plot ....... Like those fish/seafood/meat restaurants where one selects their live fish/crab/stake for dinner.
Last edited by OhOh; 15-06-2019 at 09:08 PM.
A tray full of GOLD is not worth a moment in time.
Killer
Some may not wish too, but the chargeable rates might be higher for those individuals who too "assist".
I watched a movie set in the US deep south where a house of horrors was set up with viewing rooms attached. The watching public however became the victims for the next group of watchers. A good trade was made on the unwanted cars the next day.
Win/win.
BiP ... Put some images of the staff ...
Just put a disclaimer in very fine print that the images displayed are indicative and that the staff members used in the printing of this brochure may not be available on the day of your visit
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