Thread: Dinner

Originally Posted by Slick

As per the menu:

GRILLED GOLD LABEL BEEF TENDERLOIN WITH BEARNAISE SAUSE

Price - 950 Baht.

Landmark Hotel BKK Room service.



I refused to pay for it. Manager lady came & tried to convince me (in my loom) that my eyes were broken, and that was, in fact, a high quality tenderloin valued at 950 baht & cooked medium (even though it was brown throughout). Then tried to swindle & talk her way around me not paying for that shit.

Negative. I aint paying 950 baht for that. I rarely get pissed off about food in Thailand. This one got me & the managers swindling bullshit made it worse.

get the fook out of that hotel if theres no reasoning with there ass. check into somewhere else, hit up food panda etc, works for dill and punty.

I'm a fan of the Landmark (including the restos and room service) but have to admit that steak looks really bad. They fucked the chips up too .

Can recommend the Club Sandwich and Chicken wings though, after a night out around the corner it hits the spot.

Originally Posted by Headworx

Chicken wings though

I got those too, thank fuck. It was the only edible thing in the spread other than the bread basket.

So we ate at the Rib Room & Bar Steakhouse on the 31st floor of the landmark last night.

Jayzuz fuck expensive but some of the better food I've had in Thailand. No doubt some of the best steak, but its really off-putting that steak & seafood like this is so expensive when at home aged beef is cheap & fat-ass sea scallops can be caught for free at the right time of year with a snorkel.

US Sea Scallop Appetizer.



Orane sherbert palate cleanser thing.



Main spread. Steak 3 ways. All aged differently. Half Maine Lobster & Tenderloin (Surf & Turf) Asparagus & Baby Carrots.

^ looks very nice. Also known as a Dillinger (Noun)

It was our parents 40th wedding anniversary last week.
Did you do anything special?
Yeah, we all went out for a dillinger at that French restaurant in the square.
Oh nice.

I was gonna try and find my RRAB and just noticed I've posted more food on here than Nige Fucked if i can be arsed to go through mainly beans on toast

Im sure some bird cooked the steak next to me.It was steep though but memorable. I think a Malbec was 3000 baht too.

Download the eatigo app mate

^ Yeah it was all-in like 8,500 baht with all my Jack & Cokes. Steep for sure. They had table side prepared food but I wanted steak, no fancy wine/cream sauces.

Got breakfast buffet yesterday morning, 799 or 899 baht, and they wife grabs a bowl of fucking cornflakes

Never wish your wife would eat more, slick.

Ok so this is ridonkulously quick and easy to make but still tastes sooooo good!

Basically an egg white omelette with smoked salmon:

Salmon with a grated ginger, soy sauce and honey marinade, on sliced pepper, lemon grass and shallots.

Very tasty.

A very quick n easy ,and delisherous marinade.

^^ Oh man, swap ya.

You're on, yours looks focking yum

I had a Burger King. well half of one, my daughter nicked my chips.

Originally Posted by Luigi

Salmon with a grated ginger, soy sauce and honey marinade, on sliced pepper, lemon grass and shallots.

Very tasty.

A very quick n easy ,and delisherous marinade.

Nice display, Mao.
Appears to be edible, and salmon isn't to my liking.

Cheers!!

How about some plain tomato salad for dinner ?



I like using a spice called "Sumac" for some of my salads.

Sumac (Assyrian Neo-Aramaic: ܣܘܼܡܵܩܵܐ‎ summāqāʾ is any one of about 35 species of flowering plants in the genus Rhus and related genera, in the family Anacardiaceae. The dried and powdered fruits are used as a spice in Middle Eastern cuisine. Sumacs grow in subtropical and temperate regions throughout the world, especially in East Asia, Africa and North America.

I also use some lovage (dried) from my garden.

Lovage is an erect, herbaceous, perennial plant growing to 1.8–2.5 m (5.9–8.2 ft) tall, with a basal rosette of leaves and stems with further leaves, the flowers being produced in umbels at the top of the stems. The stems and leaves are shiny glabrous green to yellow-green and smell somewhat similar to celery when crushed. The larger basal leaves are up to 70 cm (28 in) long, tripinnate, with broad triangular to rhomboidal, acutely pointed leaflets with a few marginal teeth; the stem leaves are smaller, and less divided with few leaflets. The flowers are yellow to greenish-yellow, 2–3 mm (0.079–0.118 in) diameter, produced in globose umbels up to 10–15 cm (3.9–5.9 in) diameter; flowering is in late spring. The fruit is a dry two-parted schizocarp 4–7 mm (0.16–0.28 in) long, mature in autumn.

^ Lots of it in Turkish food as well.

...^yes, thanks for reminding me...in my experience, sumac isn't used frequently except in Middle Eastern cuisines...I don't know why that is as it livens up many a dish...

So I'm well aware this is the 'Dinner' thread but my breakfast this morning is focking yummy so I'm adding it here any way and fock all of youse! Feel free to slate away though.

Blueberries 'n almonds 'n Greek yogurt:

Originally Posted by AntRobertson

focking yummy

Grown men say "yummy"?

^^...something new in breakfast goodness: mummified blueberries!

Originally Posted by tomcat

...something new in breakfast goodness: mummified blueberries!

Ahh, those little fuckers were still frozen.

Prefer them that way though, odd as that may be.

Originally Posted by Farangrakthai

Grown men say "yummy"?

Nom-nom-noms-yum-diddly-yummy-scrumptious!

Originally Posted by AntRobertson

So I'm well aware this is the 'Dinner' thread but my breakfast this morning is focking yummy so I'm adding it here any way and fock all of youse! Feel free to slate away though.

Blueberries 'n almonds 'n Greek yogurt:

My teeth ache just looking at those raw nuts.

Jaysus Humbert, get thee to a dentist!