English rose Posted June 8, 2014 Share Posted June 8, 2014 After another disgustingly disastrous steak in one of our local bar restaurants, the T bone was dry, tasteless, stuck between my teeth and wanted to chuck after eating less than half of it and the chips it came with needed to be soaked in vinegar just to make them soft enough to get the fork in.……is it reasonable to refuse to pay for something that is not up to scratch in Pattaya, or is this something we would only get away with at home?? I'm really looking forward to a quality steak opening soon, please get a move on CG. for good accommodation at sensible prices located on Soi Chaiyapoon www.englishrosepattaya.com "Tis better to be silent and thought a fool, than to speak and remove all doubt" Abraham Lincoln. Link to comment Share on other sites More sharing options...
nixonsbest Posted June 8, 2014 Share Posted June 8, 2014 This was served up to me this week at a 4 star hotel in Jakarta $28 Aud . Sent from my GT-S7560M using Tapatalk Link to comment Share on other sites More sharing options...
Daryle Posted June 9, 2014 Share Posted June 9, 2014 Well he's new to our business, I like things done a particular way and to a certain standard, it my job as his boss to clearly define his role & ensure the business is full operational before I hand over the reigns. Dont worry, I visit Pattaya for only 1 day a week and in my absence he runs things completely including the room bookings. Its not my first time opening a restaurant here & I can help him avoid some pitfalls. Most of the pictures taken here are taken by my manager, I just re-post them! Thanks for the reply and reinforces in my mind that your a good business operator, going by how professional your posts are on PA. I didn't like the Chinese food offered previously and that's why I didn't partake apart from once. Although a friend was a regular and he praised the service staff. I will be trying your new offerings when your up and going. All the best! Sent from my iPad using Tapatalk Daryle Link to comment Share on other sites More sharing options...
China Garden Posted June 9, 2014 Author Share Posted June 9, 2014 (edited) Do you have prices for your menu yet? No yet, I completely ruled out Thai beef so as an "entry level steak" so needed look at other cost effective options. I have ordered in some frozen Australian beef to see if its suitable for steaks, if not perhaps it will be OK for Beef Stroganoff etc etc.... Until I taste the meat & check how tender it is I wont commit to prices. We have already selected "Jack's Creek" as our chilled chosen Australian beef supply due to the quality & consistency, we are still deciding our Black Angus supplier, I am hoping to open in around 3 weeks time / start of July. Edited June 9, 2014 by China Garden Link to comment Share on other sites More sharing options...
China Garden Posted June 9, 2014 Author Share Posted June 9, 2014 (edited) After another disgustingly disastrous steak in one of our local bar restaurants, the T bone was dry, tasteless, stuck between my teeth and wanted to chuck after eating less than half of it and the chips it came with needed to be soaked in vinegar just to make them soft enough to get the fork in.……is it reasonable to refuse to pay for something that is not up to scratch in Pattaya, or is this something we would only get away with at home?? I'm really looking forward to a quality steak opening soon, please get a move on CG. I totally agree, if restaurant can't produce food that is "superior" to that which can be cooked at home they should pack up and call it a day. There is one thing about beef that recurs to me over and over, "let the quality of the beef speak for itself", the list of things you shouldn't do to quality beef is far longer then a list of things you need to do.... I think it is reasonable to refuse to pay for "sub-standard food" anywhere in the world including Pattaya, there has to be a degree of flexibility based on the price paid Vs the quality received, but there are no excuses for poorly cooked food i.e raw chicken, burn food, over seasoned etc. In many situations asking for a new plate of food seems the most amicable solution, the old adage is still correct "the customers always right" (even when he's hahaha). Edited June 9, 2014 by China Garden Link to comment Share on other sites More sharing options...
China Garden Posted June 9, 2014 Author Share Posted June 9, 2014 (edited) I just purchased 2 x 60 inch Sony HD TV's to be wall mounted, every Saturday & Sunday we will show live sports such as the Premier League / F1 / Rugby...... There will be NO SOUND. We have signed up for the HD CTH cable TV channels who have the Premiership rights for the next 3 years, I went for High definition 60 inch as I personally hate looking at small TV's which are blurry, l think if your going to do something then do it right! We have a music system to play background music, I believe there are many people like me who enjoy a good steak & beer (wine) on a Saturday night but still dont want to miss-out on the big matches. They will also be useful breakfast time for the BBC News with sound !!! Edited June 9, 2014 by China Garden Link to comment Share on other sites More sharing options...
China Garden Posted June 9, 2014 Author Share Posted June 9, 2014 (edited) This was served up to me this week at a 4 star hotel in Jakarta $28 Aud . Sent from my GT-S7560M using Tapatalk I guess 850 Baht or 28$ Aud for an imported steak (I'm guess its imported) in a country similar to Thailand is a reasonable price. The cross hatch marks are good, the lack of juices on the plate shows its been rested.... It seems they cut the steak in half ? (butterfly) I guess doing it on The Grill its easier that way, we will grill then finish in the oven to avoid over charring the outside without cooking through properly. Was it the tail section of the fillet steak ? Here's a good video on butchering tenderloin (filet) Edited June 9, 2014 by China Garden Link to comment Share on other sites More sharing options...
devee8 Posted June 9, 2014 Share Posted June 9, 2014 No yet, I completely ruled out Thai beef so as an "entry level steak" so needed look at other cost effective options. I have ordered in some frozen Australian beef to see if its suitable for steaks, if not perhaps it will be OK for Beef Stroganoff etc etc.... Until I taste the meat & check how tender it is I wont commit to prices. We have already selected "Jack's Creek" as our chilled chosen Australian beef supply due to the quality & consistency, we are still deciding our Black Angus supplier, I am hoping to open in around 3 weeks time / start of July. I am not sure but I think you may mean Jacob's Creek wine ? Our Website: http://boomerangpattaya.com/ Link to comment Share on other sites More sharing options...
China Garden Posted June 9, 2014 Author Share Posted June 9, 2014 (edited) I am not sure but I think you may mean Jacob's Creek wine ? We will have some bottled Jacob's Creek wines but I did mean Jacks Creek beef, they specialise in Wagyu & Black Angus Australian beef supplied via Choice Foods http://www.jackscreekmarketing.com.au/index.php On the subject of wine, does anyone recommend any of these for our "house red wine" ? Edited June 9, 2014 by China Garden Link to comment Share on other sites More sharing options...
vermin Posted June 9, 2014 Share Posted June 9, 2014 Thats a good guide, we hard using digital thermometers to check the core temperature to ensure consistency. I need my chefs to get used to the cooking & resting process properly. please dont try to use thermometers on steaks its pointless, too thin and wont help. the trick is to seal one side on hi heat, then the other, then, heat down.. watch for the blood to rise, thats the time to flip. no flip for Rare, one for medium and 2 for well (flip as i turn over) i liked the CG when it opened and wish you well. Link to comment Share on other sites More sharing options...
China Garden Posted June 9, 2014 Author Share Posted June 9, 2014 (edited) please dont try to use thermometers on steaks its pointless, too thin and wont help. the trick is to seal one side on hi heat, then the other, then, heat down.. watch for the blood to rise, thats the time to flip. no flip for Rare, one for medium and 2 for well (flip as i turn over) i liked the CG when it opened and wish you well. I agree if the steak we 200 gram similar to those pictures by "Nixonsbest", they are thin and pretty easy to get the internal temperatures right..even easier if they did butterfly the steak (as pictured). However, our rib-eye & sirloin steak will be 400-450 gram, filet's will be 300-400 grams, using a temperature probe will help significantly, I purchased the best on the market "thermapens" which give the fastest and most accurate readings. Edited June 9, 2014 by China Garden Link to comment Share on other sites More sharing options...
Dumsoda Posted June 9, 2014 Share Posted June 9, 2014 We will have some bottled Jacob's Creek wines but I did mean Jacks Creek beef, they specialise in Wagyu & Black Angus Australian beef supplied via Choice Foods http://www.jackscreekmarketing.com.au/index.php On the subject of wine, does anyone recommend any of these for our "house red wine" ? Cedar Creek is the pick here....I have been using it as a House Wine for the past year However the 2 varietal's in the Reds disappeared approx 3 months ago....they were selling at 1210 for a 4.5 ltr cask Just this past couple of weeks they have been replaced by a simple Dry Red........I bought some & tried it...(under 900 baht) My regulars gave it a thumbs up Cheers DS Link to comment Share on other sites More sharing options...
ertert Posted June 9, 2014 Share Posted June 9, 2014 After another disgustingly disastrous steak in one of our local bar restaurants, the T bone was dry, tasteless, stuck between my teeth and wanted to chuck after eating less than half of it and the chips it came with needed to be soaked in vinegar just to make them soft enough to get the fork in.……is it reasonable to refuse to pay for something that is not up to scratch in Pattaya, or is this something we would only get away with at home?? I'm really looking forward to a quality steak opening soon, please get a move on CG. Always pay in Pattaya (restaurants,bars,girls) then vote with your feet. Link to comment Share on other sites More sharing options...
Duvel Posted June 9, 2014 Share Posted June 9, 2014 I love curly fries if I'm choosing some kinda fried potato, although potato croquettes are great and will find there way on to our menu!! If you want to make your potato croquettes to a European quality level, you should not forget to add the yolks to the potato mash, to flavour the potato mash with ground nutmeg and (very important) to turn the croquettes in egg white and breadcrumbs twice. their ≠there ≠they’re; theirs ≠there’s; your ≠you’re; its ≠it’s; whose ≠who’s; bearback ≠bareback; loose ≠lose; too ≠to; wander ≠wonder; then ≠than; men ≠man; women ≠woman; know ≠now ≠no; quiet ≠quite; site ≠sight; except ≠accept; of ≠'ve; waist ≠waste; sure ≠shore; etc. (et cetera)
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