Thread: A Night of Good Food and Wine

So, we met at Timba's place at aaround 8pm and got stuck in to some wine and beer.

After a short while the first course arived.

This was some sort of duck thingy that tasted amazing, it has to be said it realy was perfection of taste.



After more wine came some eggplant creation, this also tasted great.




Some preperation being done and then came some lovely vegetables.






It was on to a salad after this.

Then out came the meat!





It was then cut in to some rather nice size steaks.



As one of the guests were vegitarian this got divided in to six steaks.




We settled in to sashimi and wine while the steaks were being prepaired.

They came off the grill and were looking a smelling great.



Oh yeh.



A good looking production line i'm sure you would agree.

A nice little vintage, though by now things were getting a little hazy and it's hard to remember what year this one was from, five or six had been drank by this point but i think this may be a nice 1988 number.




The staek tasted great and we all enjoyed it.




The night was topped off by a beer after the staek and we left around 2.30.

A good night was had by all.

Looks really good. Just a strange idea to serve the steak with a cork.

^Yeh that would be rather strange, it was there so that you guys could gage the size of the steak better.

You knew that already though.

Your cork or your cock , ain't much difference I guess.

How does he do that pepper crusting....looks great.

Originally Posted by CharleyFarley

How does he do that pepper crusting....looks great.

With any luck Timber will come back on and explain all the dishes you have seen.

Quite a feast, and no small feat coordinating its preparation.



Is that garlic ? He has a crazed look in the eyes .

(I love garlic.)

Originally Posted by CharleyFarley

How does he do that pepper crusting....looks great.

There's a whole thread about it somewhere.

I will post all the recipes from this night. I'm a little busy right now with some new developments on my noodle stand. Should be about a week, I'll get something together. Thanks for the review noodles.

Originally Posted by Marmite the Dog

Originally Posted by CharleyFarley

How does he do that pepper crusting....looks great.

There's a whole thread about it somewhere.

I'm not a big fan of that. I think it draws too much moisture out of the meat.

Impressive- even more so considering Timber does not have a production line kitchen to back him up. No mean feat getting all that together.

I'm looking forward to my impending visit.

It would on one steak I think. This was a 4kg loin w/fat cap. I coated it with infused clarified butter for 24 hr before applying the pepper for the second day. It turned out pretty good. The butter kept the crust from drawing anything from it. Toasting the pepper in oils 1st controlled the moisture loss too. It was big enough that no amount of pepper could have dried it.

Originally Posted by Gerbil

I'm not a big fan of that. I think it draws too much moisture out of the meat.

Originally Posted by Fabian

Looks really good. Just a strange idea to serve the steak with a cork.

The cork is meant for Noodles' mouth.

Thats a fine looking meal

Originally Posted by momo8

Originally Posted by Fabian

Looks really good. Just a strange idea to serve the steak with a cork.

The cork is meant for Noodles' mouth.

Is that really the best you could come up with?


Cheers EN and well done Timber looks A1 to me!

Thanks, I love putting this stuff together.

Give me some notice please. My restaurant is closed as of today, I'm moving it 100m to a new building. Gonna take about 3 weeks but I'll do some cheap/at cost private dinners in the meantime to test my new menu in the new kitchens. Everybody wins.

Originally Posted by sabang

I'm looking forward to my impending visit.

^ I would have been there already, except a money transfer I sent via registered mail has got lost over Songkhran. Not much fun- can't send another, for fear of duplication, no one can locate the missing item, meanwhile my new car sits stagnant in Bkk, and Timbers is closing.

Welcome to Thailand. Mai Pen Lai.

^Only for 3 weeks, then reopen in a new location very nearby. I'm testing menu items during construction. If you want to come eat during this time you can at my costs. If you stay to do dishes I might not charge anything. Give me a day notice. 084.928.6012 - could use the input on the new concept as it develops.