Santa Fe Steak Market Villiage...Not Good Customer Service

[Spitfire]

Are you going to tell us where Richard?

[BaaBaa.]

Are you going to tell us where Richard?

A thick aged one

[Spitfire]

^ He edited it after my post.

[BaaBaa.]

^ He edited it after my post.

Eh?

[Spitfire]

Not you dude........Richard.

Never mind though, maybe crossed wires as I never really understand what posters are getting at when they quote stuff and not comment.

Inference is an inexact science on the screen.....well......for me anyhow.

[BaaBaa.]

I never really understand what posters are getting at when they quote stuff and not comment.

[Spitfire]

[richard]

The comment was leading away from the thread topic

If you want an answer you will have to trawl through my posts where I got bollockings for promoting non sponsor sites

I'm not crazy enough to feed you suckers an answer and get another bollocking

[Spitfire]

Worth a try though Khun Spud even if you're not having any of it these days.

[richard]

Worth a try though Khun Spud even if you're not having any of it these days.

Spitsy

You're tempting me to leave some clues or a paper trail

I'm not biting as we are way way off topic

I can tell you it was not anywhere in Market Village. Their food is crap and overpriced Now we are back on topic

[crazy88]

Nice twist on the steak TT. Will try the wrap next time. Getting CRAZILY back on topic the place has given me crap service but decent enough food, for the price, several times. Steak lunch set at Fuji kicks it into touch, hands down. IMHO for a shopping centre chain.

Crazy 88

[BaaBaa.]

Steak lunch set at Fuji kicks it into touch, hands down. IMHO for a shopping centre chain.

Crazy 88

I agree, Fuji is great for a chain.

[TypicallyTropical]

I have seen the term used in several countries for a beef steak. Pretty much as VIP is used for buses and damp smelling taxis here. Makes it sound good.

Any chef can tell you, breaded and deep fried steak doesn't work, it will tighten up the tissues in the beef. The only beef suitable for breaded deep frying is the Top Round, but only thinly sliced, and it would have to be marinated for a day or two. Just sprinkle some salt, black pepper and spread some mustard on both sides, wrap it, and put in the fridge. The marinade will soften the tissues. Drench it in flower, eggwash and bread crumps, and your diner is ready. (The "deep fried" mustard beneath the breading will give it a totally awesome taste!)

[ismiff]

Barbara and I arriving in Hua Hin first week in May guys, who's cooking the steaks ?

[Whaler]

I always associate Cordon Bleu with the cooking qualification/standard and not the dish Cordon Bleau

Maybe thats where the confusion comes from in some restaurants

Crazy88 doing a fine job for me he's already sorted my bar itinery up Soi88 in another thread, now food