Thread: Breakfast

Originally Posted by nidhogg

Italians? really? Sweet milky coffee and biscuits or roll and jam?

Sorry perhaps I should have given more details.
There were 2 Italian all day restaurants that advertised English/American breakfasts on a recent trip to Sanur Bali.

In the interests of research, I tried them both and found them more than adequate. Apart from the US obsession with over cooked bacon, they were worthy of repeat business.

Originally Posted by cyrille

Good luck finding decent food on Cebu.

You're going to need it.

Lovely spot in other ways, mind.

I will start off around Mactan/Lapu Lapu. Hopefully the resort areas will have adapted to some western demands.
I did find one place with a western/Flip menu on a visit last year. A hotel formerly owned by a Kiwi. It was average but edible, mostly omlettes which are hard to fuck up.

The breakfast of champions...

Leftover savory mince on toast

Tried out some Manston sausages for brekkie this morning, they're a new comer to the already over saturated small-goods game in Pattaya but I see they've gone nation wide now and have their products in supermarkets all over Thailand. They don't have a retail shop (I fucking hate that, having to buy frozen products instead of freshly made sucks) but anyway I thought they might be worth a try. They must be going ok though, I see their delivery van(s) all over town often now.


Don't ask me how much 'cause I don't know or care. We're talking about buying a pack of sausages here, not a brand new German car


They cook nicely without splitting or turning the pan into an oil-bath, I had to add a dash of oil which is a good sign that they're not 99% fat.


Some lean pork loin cooking too, one for now and the rest for the fridge. Great for a protein hit anytime over the next few days and taste great. We really like these.


Lots of spices in these guys, the taste is good. Would really like to try them fresh though, till that time I'll stick with the pork bangers at Yorkies that you can buy fresh.

Originally Posted by Headworx

I'll stick with the pork bangers at Yorkies that you can buy fresh

Is that Big C?

^No, your mate the *Master Butcher* there makes the worst sausages in town. By far.

Yorkies is on Chaiyapruek 1, just a few doors down from The George. If you like sausages, go buy some now!.

Maya's Cafe on soi crocodile, not far from the crocodile farm sell great freshly made sausages. They are on the verge of opening their own deli shop.

https://www.google.co.th/search?q=Ma...5!2i199!4f13.1

^+^^ challenge accepted

Originally Posted by Dillinger

^+^^ challenge accepted

There we go, the great Pattaya sausage cook-off show down has begun!

You're undercooking them.

A well cooked snag has more than just a thin brown line down the middle.

Gotta be careful of defamation here, so i shall just say that ive just left a certain establishment on the Darkside after tasting what i could only imagine would be the equivalent to sucking on Luigi's sour, rancid, dry and blistered mutton dagger back when Bitcoin was at 20,000 USD, Mont Clare was 800 baht for 5 litres and Craigslist's African casual encounters were thriving

Originally Posted by cyrille

You're undercooking them.

A well cooked snag has more than just a thin brown line down the middle.

Disagree, and strongly. There's no better way to fuck a sausage up than by cooking it fast in a red hot pan which will leave thick black lines down either side, but that's a good sign that you've successfully overcooked it, dried it out, and lost most of the flavorful. A common theme in greasy-spoons worldwide...

I cook mine over medium heat for 15-20 minutes, rolling them over every 1-2 minutes, and cut one in half after that time to be 100% sure it's cooked all the way through. You couldn't use this method in a restaurant with impatient customers screaming for their orders, but you can at home when you're cooking for yourself. Try cooking them both ways some time, and then tell me I'm undercooking them once you taste the difference!.

Originally Posted by Headworx

There's no better way to fuck a sausage up than by cooking it fast in a red hot pan....

You don't want the casings to split so the grease/juice/goodness is trapped inside.

For a couple of days, M'Sahib is doing some Red Cross thing at the local Amphur, and last night she brought me home some sausages sold by the restaurant where she lunches. These are 100% chicken, with a pad krapow seasoning, and actually very good. They're actually precooked, so just heated them through in a frying pan with some olive oil for a few minutes before frying the eggs.

Most punters wouldn't know if a decent breakfast sneaked up and bit them on the arse.

Canned baked beans with breakfast?????????????

WTF!!!!!!!!!

Originally Posted by Loy Toy

Canned baked beans with breakfast?????????????

Could you show us how you have beans off the stalk for breakfast? I can't wait to see the pictures.

Originally Posted by Headworx

There's no better way to fuck a sausage up than by cooking it fast in a red hot pan

I was not advocating fast cooking.

Far from it.

Just browning them more evenly makes them look and taste far more appetising imo.

PAG apparently goes for pre-cooked chicken sausages and the dreaded ayam beans, so clearly it takes all sorts.

At least all the charcoal on his toast should calm the stomach.

Originally Posted by cyrille

I was not advocating fast cooking.

As an ignorant Yank, it was a mistake I made. Low and slow and sticking a fork in them is reason to be executed as I've learned.

Originally Posted by CSFFan

As an arrogant Yank, it was a mistake I made.

Baked beans from a can for breakfast??????????????

You can pick your own beans off your stalk I am sure!

Originally Posted by Loy Toy

Baked beans from a can for breakfast??????????????

You can pick your own beans off your stalk I am sure!

How tall are you Glenda?

Originally Posted by Loy Toy

You can pick your own beans off your stalk I am sure!

*yawn*

^ * Burp*

Pag, what's the gadget/remote for at 1 o'clock from the coffee?

Originally Posted by PAG

These are 100% chicken, with a pad krapow seasoning, and actually very good.

We've come a long way from the Beef or Pork sausages when we were kids, there might have been a choice of thin or thick but that was it!. Pork and apple (or leek), Lamb and rosemary, Beef and tomato, Chicken and pad krapow, plus about a million others. So many choices now. It's a pity - and complete mystery - as to why no bastard in this country can make them really well or maintain consistency, go to any butchery in the West and they'll normally be perfect.

Originally Posted by cyrille

I was not advocating fast cooking.

Far from it.

Just browning them more evenly makes them look and taste far more appetising imo.

Well we'll agree to disagree. My point being, I could have browned them more by turning the heat up or doing what most people would do which is cook them for longer. But I took them off the heat when they were cooked through, every minute more in the pan and they go from being cooked but moist in the middle to well-done and dry, all for the sake of having a darker skin. I suppose if that was all you knew or you were going to drown the fucking things in HP sauce, it really wouldn't mater.