Steak & Co. in Soi Lengkee (formerly China Garden)

[nixonsbest]

I was hoping in the next 10 days or I will miss out too Xmas. I think I should be a food tester! Just to see if you are on the right track.

 

Sent from my GT-S7560M using Tapatalk

[Skalliwag]

This line makes you a wanker

Plenty of other things I do make me a wanker.

This post is the least of them.Nice try though.

Double for nothing?

[Skalliwag]

He just stated a fact. How you guys could get your panties in a bunch over that is quite beyond me. A bit sensitive are we?

 

 

 

I predict two months from today! (No disrespect--I just personally always expect problems in Thailand.) Let's have a pool! I claim the first week in September.

Thinking they need a hug.lol.

[Pheat]

More than you think.

And I believe I said from 300-400 possibly more.

If it's a great burger,lots of people out there to pay.

Maybe not in your circle of friends but certainly in

Prick

[xdrt33]

So here's my thoughts on burger construction.

This is from a mechanical engineering point of view (no cookery involved).

The main criteria are structural integrity and ease of consumption.

 

The max height most people can fit into their mouths is 2 fingers.

Try it - it's about right, and comes to only 1.5" high.

 

There is hardly a burger in the world that is that thin.

So there are 3 solutions:

1. Squash the burger down (I will use the correct technical term "squidge" hereafter).

2. Attack the burger from various angles.

3. Dismantle the burger and eat piecemeal.

 

To handle these in reverse order:

3. It's supposed to be a sandwich! This option completely rejected.

2. Can be done, but very messy (see Skalliwag's earlier report on giant burger consumption).

1. Squidge the burger. This needs further consideration.

 

My feeling is that the max squidge factor for a burger should be about 2:1.

i.e. for easy mouth insertion of 1.5", max burger height is 3".

That is still not a very high burger. What do you think?

 

The squidge factor is important for reasons which I will expound later.......

[Skalliwag]

More than you think.

And I believe I said from 300-400 possibly more.

If it's a great burger,lots of people out there to pay.

Maybe not in your circle of friends but certainly in

Prick

Is this a word association game?

Cause I will go with......thrust.

Will go back and edit original post.

Edited July 2, 2014 by Skalliwag

[jimboh]

What was that house red you had at CG, it was dam good-and a generous fill of the glass too

[tps]

Hope its open by the time I arrive August 1st. Sounds plenty tasty!

[Pheat]

ame="Pheat" post="2722000" timestamp="1404278003"]

Is this a word association game?

Cause I will go with......thrust.

Will go back and edit original post.

Are you by any chance related to Harry Enfield?

[benny31]

Work is still in progress

[Skalliwag]

Are you by any chance related to Harry Enfield?

I am Harry Enfield.

[China Garden]

Hope its open by the time I arrive August 1st. Sounds plenty tasty!

Yes we are on track for 2-3 weeks time, 1 more week of building work and the clean up... more training / furnishings for the restaurant. 

[xdrt33]

To continue my engineering analysis of burger construction from #330.

 

My contention is that burger max height is 3", to squidge down to 1.5" for consumption.

How is this size reduction to be achieved??

 

The following burger components are effectively non-compressible:

beef patty

cheese

bacon

pickle

all salad (except for crunchy lettuce)

 

It follows that nearly all the size reduction on squidging must be handled by the bread roll.

The bread must therefore be quite soft. Hard German style bread, however tasty, is unsuitable for burger use.

It also follows that the incompressible parts of the burger should not exceed 1.5" high.

 

So what happens when bread is heavily compressed?

The air voids are collapsed, and the bread is likely to become wet and doughy....

....and that's before it is drenched by the sauce / dressing (of which, more later).

For this reason, the bread should be dried out prior to use i.e toasted.

 

My next post will address the vexed question of burger sauces and dressings.....

[Skalliwag]

To continue my engineering analysis of burger construction from #330.

 

My contention is that burger max height is 3", to squidge down to 1.5" for consumption.

How is this size reduction to be achieved??

 

The following burger components are effectively non-compressible:

beef patty

cheese

bacon

pickle

all salad (except for crunchy lettuce)

 

It follows that nearly all the size reduction on squidging must be handled by the bread roll.

The bread must therefore be quite soft. Hard German style bread, however tasty, is unsuitable for burger use.

It also follows that the incompressible parts of the burger should not exceed 1.5" high.

 

So what happens when bread is heavily compressed?

The air voids are collapsed, and the bread is likely to become wet and doughy....

....and that's before it is drenched by the sauce / dressing (of which, more later).

For this reason, the bread should be dried out prior to use i.e toasted.

 

My next post will address the vexed question of burger sauces and dressings.....

This is a very interesting post with some valid points,but of course the size of the burger can be size specific.

A 3" high burger simply would not do for me.

A great gauge is a pub down the street from me is owned by a friend of mine.

He has a burger on his menu called "the belly buster" and it's consistently the highest selling burger on the menu.

It stands almost 8" high.Dont mistaking lay think that its a "novelty " menu item.It is ordered by the same people over and over again.

This is a perfect example of being "known" for a menu item,and then having other great items for other people that come is as well.

3" burger better be 14" in circumference for me.lol.

[xdrt33]

He has a burger on his menu called "the belly buster" and it's consistently the highest selling burger on the menu.

It stands almost 8" high.Dont mistaking lay think that its a "novelty " menu item.It is ordered by the same people over and over again.

 

 

How do people eat this burger? The 3 options are:

 

1. Squash the burger down.

2. Attack the burger from various angles.

3. Dismantle the burger and eat piecemeal.

 

An 8" burger certainly can't be eaten using method 1.

Method 2 (your preferred approach) can get very messy, as already discussed.

If method 3 is used, there is no point in the bread bun.

Just put the contents on a plate and eat with a knife and fork.

 

My posts #330 and #338 really only cover method 1.

This is really how the burger was originally designed to be eaten - just like a sandwich.

The burger joint in USA which invented it serves the beef patty between 2 slices of white bread, and bans ketchup.

[xdrt33]

Another thought occurs in response to Scalliwag's post.

It is a point so obvious it has passed us all by.

 

The burger is a sandwich, and so was originally intended as a snack / light lunch.

The Earl of Sandwich invented it so he could return to gambling with minimum delay.

My 3" high burger fulfills this requirement.

 

The burger was never designed to be the main meal of the day.

It sounds like the pub Scalliwag mentions is serving evening / main meals.

Hence the demand for 8" high monster burgers, with all the practical difficulties the size causes.

 

Nick might want to consider which type of burger he will offer in Steak & Co.

[China Garden]

Check-out from 4 minutes onwards

 

[tps]

I often don't eat the bun at all,  especially if it is too massive. 

[One hung low]

Any menu and prices yet??

[xdrt33]

Check-out from 4 minutes onwards

 

 

Absolutely - that's where I got the 2 fingers max bite size from.

 

To conclude my burger engineering review from #330 and #338.

 

So I have my 3" high burger, with max 1.5" max height of fillings.

The bread roll is nicely toasted to reduce moisture.

What could possibly go wrong? The sauce / dressing, of course.

 

The three most common burger sauces:

1. Mayo / salad dressing

2. Mild American style mustard

3. Tomato ketchup

 

None of these is very strong. A small amount added to a burger might not be noticed.

So the temptation is to add large quantities. The result is usually disastrous.

As the burger is squidged down, and especially on first bite, the sauce goes everywhere.

All over your hands, your face, the plate, the table, the front of your shirt etc.....

It also soaks into the bread bun, and turns it to mush.

Bread buns generally work pretty well, but soak them in Liquid and they fall apart.

 

So what is the answer? A strong flavoured sauce applied in small quantity. Here's the list:

1. Strong English mustard

2. Hot horseradish sauce

3. Some kind of chilli sauce? (Don't know - haven't tried it).

IMO they should all be applied under the beef patty - none of them are salad dressings.

 

So that's it - hope these posts have been helpful

[Skalliwag]

Absolutely - that's where I got the 2 fingers max bite size from.

 

To conclude my burger engineering review from #330 and #338.

 

So I have my 3" high burger, with max 1.5" max height of fillings.

The bread roll is nicely toasted to reduce moisture.

What could possibly go wrong? The sauce / dressing, of course.

 

The three most common burger sauces:

1. Mayo / salad dressing

2. Mild American style mustard

3. Tomato ketchup

 

None of these is very strong. A small amount added to a burger might not be noticed.

So the temptation is to add large quantities. The result is usually disastrous.

As the burger is squidged down, and especially on first bite, the sauce goes everywhere.

All over your hands, your face, the plate, the table, the front of your shirt etc.....

It also soaks into the bread bun, and turns it to mush.

Bread buns generally work pretty well, but soak them in liquid and they fall apart.

 

So what is the answer? A strong flavoured sauce applied in small quantity. Here's the list:

1. Strong English mustard

2. Hot horseradish sauce

3. Some kind of chilli sauce? (Don't know - haven't tried it).

IMO they should all be applied under the beef patty - none of them are salad dressings.

 

So that's it - hope these posts have been helpful

No relish?

What about a good BBQ sauce if its a Jack Daniels burger?

I think we have a huge divide in burgers here.

The UK and North America are that far apart?

This could break out in war.lol.

[mike2228]

roll on January....for my 3 week stay upstairs ......will you be doing a breakfast menu...Ian

[Peeping Tom]

Do you marinate your steaks in (dark) beer before grilling?
Seems to be much healthier.
http://www.economist.com/blogs/economist-explains/2014/07/economist-explains-1?fsrc=scn/tw/tw/bl/ee/highsteaks

[Peeping Tom]

Well the building work will take around another 10 days, then its one more weeks traninig with the Bangkok chef then "open", basically 3 weeks time, touch wood!

 

We have some great 80/20 Australian Angus 180g burgers, I am sourcing the Kaiser buns now .... they pack a real beefy taste, pretty much like eating a steak. I'll sort out the cheese, bacon, pickles etc ...

 

 

He just stated a fact. How you guys could get your panties in a bunch over that is quite beyond me. A bit sensitive are we?

 

 

I predict two months from today! (No disrespect--I just personally always expect problems in Thailand.) Let's have a pool! I claim the first week in September.

Murphy's Law comes to mind.

[Peeping Tom]

How do people eat this burger? The 3 options are:

 

1. Squash the burger down.

2. Attack the burger from various angles.

3. Dismantle the burger and eat piecemeal.

 

An 8" burger certainly can't be eaten using method 1.

Method 2 (your preferred approach) can get very messy, as already discussed.

If method 3 is used, there is no point in the bread bun.

Just put the contents on a plate and eat with a knife and fork.

 

My posts #330 and #338 really only cover method 1.

This is really how the burger was originally designed to be eaten - just like a sandwich.

The burger joint in USA which invented it serves the beef patty between 2 slices of white bread, and bans ketchup.

That’s what cutlery is invented for.