Thread: Dinner

Even at 4k for 2 its reasonably priced against most buffets in bangers with free flow

Some other cards here. Says credit cards. Maybe they fukked up today

THB 1,499++/person including free flow wine and draught beer

(Price excludes 10% service charge and prevailing government VAT)
*Get 50% off for holders of selected credit cards (KTC, SCB, Citibank and K Bank)
*Children under 12 receive 50% discount, under 6 free of charge
*Accor Plus member gets an additional 10% discount on top

My wife excelled herself with the dinner she cooked last night.

^You're a lucky man to have a wife who cooks food like that!. 10 outta 10.

^ Yeah...superb.

Keeping with the hard-act-to-follow fish theme Slimboyfat started above, some F & C seemed like a good option for tonight. No batter or oil though.

A nice piece of White Snapper is normally a good start.


And some oven baked wedges. Just tossed in EVOO, salt, and some garlic/herb seasoning before hitting a hot oven.


And the fish lightly salted with a good squeeze of lemon juice then wrapped in foil and baked. Really like this method of cooking fish, you can put any number of a million ingredients in the parcel with it. But the fish was so fresh it seemed best to basically leave it alone.


Then onto a plate with some salad tossed in a light balsamic dressing (thanks Paul Newman ), and some tartare on the side. Hit the spot.

And Jeff, when you send your RED this time please try to come up with something smarter than your last Typically Euro-bland and unimaginative. Backward cvnts comment.

Bladdy No Pasta, No Rice, No Bread, No potatoes, N̶o̶ ̶B̶e̶e̶r weekdays.

that's a TOMATO, shallot, basil, lime juice, olive oil, balsamic, s+p salsa just for you Andy.

Originally Posted by Headworx

Keeping with the hard-act-to-follow fish theme Slimboyfat started above, some F & C seemed like a good option for tonight. No batter or oil though.

A nice piece of White Snapper is normally a good start.


And some oven baked wedges. Just tossed in EVOO, salt, and some garlic/herb seasoning before hitting a hot oven.


And the fish lightly salted with a good squeeze of lemon juice then wrapped in foil and baked. Really like this method of cooking fish, you can put any number of a million ingredients in the parcel with it. But the fish was so fresh it seemed best to basically leave it alone.


Then onto a plate with some salad tossed in a light balsamic dressing (thanks Paul Newman ), and some tartare on the side. Hit the spot.

And Jeff, when you send your RED this time please try to come up with something smarter than your last Typically Euro-bland and unimaginative. Backward cvnts comment.

A healthy version of fish and chips? Looks ok.

I made some chips the other week and brought them to the boil first in hot water before frying them in hot oil. They came out really well, but I didn't take any pics because I was half cut at the time.

I'd tried part frying them in oil on a lower temperature and then cooking them again at a higher temp a few times in the past, but softening them in water first gave me much better results. As an added bonus, they were probably a little healthier too.

Did the missus 'cook' those spuds bud?

Yep, rock hard they were too

^ 5 secs in the 'wave' on high...

*4 seconds longer than Dill...

They come out of the oven believe it or not.

You wanna see her with toast or warm bread as it should be called. I caught her the other day turning the bread round and putting them back in, the daft bat

Originally Posted by NZdick1983

^ 5 secs in the 'wave' on high...

At least the Mint Sauce isn't out of date.

Originally Posted by hallelujah

A healthy version of fish and chips?

Well it's not as artery hardening as getting the wok out and opening a 5 liter jug of oil!. As for the chip part, what you're saying about boiling them first then frying is spot on. In fact if you want to get serious about chips, the top restos boil them, bake them briefly to dry them out, then fry them twice a few minutes apart in 2 different temperatures of duck fat. Nice to have at a good restaraunt where everything is culinary perfection, way too much work for a home cooked dinner!.

Originally Posted by Dillinger

That'll send NZ-Dick into overload. Lamb chops with Kiwi aftershave on the side. No sheep will be safe for a week . Looks very good BTW.

Originally Posted by Headworx

In fact if you want to get serious about chips, the top restos boil them, bake them briefly to dry them out, then fry them twice a few minutes apart in 2 different temperatures of duck fat.

There's a place in BKK that prides and markets itself on doing that. forget the name... Daffodil will know.

I forgot the name too... it was in emquartier

Originally Posted by Luigi

Originally Posted by Headworx

In fact if you want to get serious about chips, the top restos boil them, bake them briefly to dry them out, then fry them twice a few minutes apart in 2 different temperatures of duck fat.

There's a place in BKK that prides and markets itself on doing that. forget the name... Daffodil will know.

Those who have had the pleasure of being Amsterdamaged will no doubt be familiar with the delights of Vlaamse Frites on the Damrak.



Mayonnaise on chips? Oh yes- they've got a trick or two up their sleeve these Belgians and Dutchies.

Don't suppose they deliver to Chang Wattana.

Originally Posted by Luigi

Don't suppose they deliver to Chang Wattana.

Two bags of chips and a big bag of mad monk please.

Tomorrow's Homemade Snack Task: 12 inch Chip Buttie.



Not half as gay as it sounds.

My brunch- Duck a l'orange et dauphinois gratin knocked up by Executive Chef Jerome Deconinck





And dinner and probably the best thing my missus can cook- beef stew.