WTF is ^ that pretentious bollocks?
Printable View
WTF is ^ that pretentious bollocks?
The start of a very messy afternoon/evening.
A taste of France in the heart of Jakarta
An atmospheric brasserie serving an authentic Gallic menu, Lyon celebrates the grand traditions of fine French cuisine.
Using fresh, seasonal ingredients, Lyon offers a range of classic dishes from across France, with each dish carefully prepared according to traditional techniques. In addition to our a la carte menu we also offer a prix fixe menu created daily by our talented team of chefs.
Elegant, yet sophisticated, our décor has a simple feel with a checked floor, cane-back chairs, round tables and a subtle colour scheme of ivory and wood tones. We also offer two private dining rooms, one overlooking the lobby and the other with views of Jalan Jendral Sudirman.
We also boast an impressive wine cellar that houses vintages from across France and around the world.
Highlights include;
Charcuterie[at]Chef’s inspiration of cured cold cuts, artisanal house made paté and terrine
Beef Tournedos (S)[at]Rossini, pont neuf potato, foie gras and black truffle
Lyonnaise[at]organic farmed poached egg, bread crouton, bacon and vinaigrette
So that's what this is then?Quote:
Originally Posted by kingwilly
A pate shop?
https://teakdoor.com/images/imported/2014/10/527.jpg
And there was me thinking it was a large pastry shoved up the arriss.
Did i mention that they have a cheese room ?
Wonderful French Saturday Brunch @ Lyon Restaurant | Jakarta Jive
https://teakdoor.com/images/imported/2014/12/514.jpg
From their breakfast menu.
Half a piece of toast with a bit of lettuce does not a breakfast make.
That's a shifters breakfast, right there.
That, sir, is their foie gras, and damn bloody good it is too.
*Fat bastards can order as many serves as they want. It's like a buffet, except they cook the food fresh to order.
^ You eat Foie Gras? Shame on you Willy.
Haven't seen ST around in his thread for ages now
A bit too Aussie for me - I am an Aussie.
Looks ok to me. Just ordered a curry delivery from Foodbyphone, Goan fish curry, can't wait, going to put 2 rolls of toilet paper in the fridge in anticipation of tomorrow's ablution (polite way of saying dump) would much prefer standing around the barbie looking at that lot willy.
you'd be more than welcome.Quote:
Originally Posted by beerlaodrinker
I did add some salad and a potato salad.Quote:
Originally Posted by cnx37
https://teakdoor.com/images/imported/2014/12/745.jpg
Looking better, Comrade.
Fuck fozzy and his break away Christmas lunch thread, it's Christmas Dinner, and it's eaten at lunch time.
Start with some snacks and nibbles.
https://teakdoor.com/images/imported/2014/12/865.jpg
https://teakdoor.com/images/imported/2014/12/866.jpg
Then for mains plenty of roast veggies;
https://teakdoor.com/images/imported/2014/12/867.jpg
Some sides,
https://teakdoor.com/images/imported/2014/12/868.jpg
Some salads,
https://teakdoor.com/images/imported/2014/12/869.jpg
And a Baked ham and Roast Turkey (forget a pic of the turke)
https://teakdoor.com/images/imported/2014/12/870.jpg
https://teakdoor.com/images/imported/2014/12/871.jpg
Finish with a Christmas pudding with cream and brandy sauce. (Again no pic)
That baked ham looks good Willy ,, how the bloody hell many are you cooking for ? the whole street ??
With due respect, I'm terribly suspicious that those lovely pics aren't derived from a KW Christmas feast....:rolleyes:Quote:
Originally Posted by nigelandjan
Just thinking out loud.
Fuck off, Jeff.Quote:
Originally Posted by thaimemeWith due respect, I'm terribly suspicious that those lovely pics aren't derived from a KW Christmas feast....:rolleyes:Quote:
Originally Posted by nigelandjan
Just thinking out loud.
I have 8 siblings, plus their partners and kids. So roughly 25 people or so. There is not much left over.Quote:
Originally Posted by nigelandjan
Start with a precooked baked ham, peel off the skin, carefully (you don't want to lose that fat layer. Score it and add cloves.Quote:
Originally Posted by nigelandjan
https://teakdoor.com/images/imported/2014/12/874.jpg
Leave it to harden in the fridge two days.
Make a glaze. Orange and apple juice & star anise. Reduce and add honey.
baste the ham every 10 minutes or so on a medium heat for an hour ors so.
https://teakdoor.com/images/imported/2014/12/875.jpg
https://teakdoor.com/images/imported/2014/12/876.jpg
https://teakdoor.com/images/imported/2014/12/877.jpg
When it is close to ready bang the temperature up to about 220° to create a little bit of caramelization.
https://teakdoor.com/images/imported/2014/12/870.jpg
Nigel took the words out of my mouth. That ham looks the dog's danglies.
I've had a shed load of special curing salts for brine shipped over. Going to experiment in the New Year.
Well done Willy...Probably the best post you've made! (on this thread)
Top looking spread William.
That looks cracking ( again ) Wills , that is one mother and father of a joint .
What are we talking about price wise for a joint like that ?
I have a bit of a do coming up for one of my dear old Uncles and I think I know what the meat is gonna be now as there will be a lot of guests
8kg at $9.99 per kilo.Quote:
Originally Posted by nigelandjan