Thread: Breakfast

Originally Posted by Luigi

with a shot of Jameson.

Anybody fancy a fight now that Manny's been arrested.

Originally Posted by Luigi

Anybody fancy a fight now that Manny's been arrested.

Cyrille's getting a bit punchy of late. If you dance around him a bit he'll get a bad back reaching ...

:zing:

It’s the way you tell ‘em.

^ You're missing a lettuce leaf and frozen butter.

Deliberately so....

Originally Posted by hallelujah

^ 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.

Originally Posted by Orrens

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.

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

Originally Posted by BoganInParasite

'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!.

Originally Posted by Orrens

Orrens
One of the few, thank god

Carl Orrens I presume

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

Originally Posted by Headworx

'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!.

Just remember to refill the salt cellar if hw stays.

Originally Posted by Headworx

And yeah, too much heat used on the snags in this last pic which I cooked at home with not enough patience.

The snags in the last pic look much better than the ones in the second pic of your post. JMO. Maybe a different type of sausage in the second pic? They look like they've been through hell and back. All the others look great.

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

Originally Posted by cyrille

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?

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

Originally Posted by cyrille

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.

Originally Posted by OhOh

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 restaurants where one selects their live fish/crab for dinner.

Perhaps some help in the slaughterhouse?

Killer

Originally Posted by cyrille

Perhaps some help in the slaughterhouse?

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.