Nong's Ribs - New Restaurant [CLOSED]

Post by **patriot** » February 23, 2008, 2:16 pm

FARANG; where was your photo taken; pray tell

Post by **beer monkey** » February 23, 2008, 4:26 pm

i would hazard a guess....The Magpie Cafe in Whitby Yorkshire, who some say have the best fish and chips around.

Glen you thought about trying some Beer Batter on your fish..?

Post by **patriot** » February 23, 2008, 8:40 pm

Yeah; it looks like a Harry Ramsden's serving (c/w cup of tea) before they sold out

Post by **farang** » February 23, 2008, 9:36 pm

lol did you have to turn your laptops upside down to read it

http://www.yorkshirepost.co.uk/news/Mag ... 3786993.jp

video -----> CLICK HERE

Ingredients:

Four fillets of fresh cod or haddock - about 180 grams per fillet or 200 grams for haddock to allow for the skin

Two kilos of maris piper potatoes

Beef dripping

For the batter:

Plain flour - 50 grams

Self-raising flour - 200 grams

Half a tablespoon of baking powder

Approximately one litre of chilled water. You may need more or less as flours may absorb differently

Sieve flour into a bowl, add baking powder and gradually add the water, whisking continuously to avoid lumps. The batter should have the consistency of single cream - too thick and the batter will be crisp on the outside yet stodgy inside. Place in the fridge to chill.

Slowly heat the dripping to approximately 150 degrees Celsius (300 degrees Fahrenheit) in a large pan. The dripping should come half way up the pan - any more and you risk it overflowing.

Peel the potatoes and cut into thick chips; the thicker the batter, as thicker chips absorb less fat. Rinse and pat dry.

Carefully add the chips to the fat and cook until soft but still slightly firm. Remove and cool slightly.

Turn up the heat to 175 degrees Celsius. One at a time, dip the fillets into the batter and gently lay them into the dripping.

The fillets should take seven to eight minutes to cook. The batter should look light, golden and crispy. Remove them and place on kitchen paper to drain.

Place the chips in to the hot fat and cook until crispy and golden. Place them on kitchen paper to drain.

Serve the fish and chips on warm plates. If you like, add a spoonful of mushy peas, a wedge of lemon and put out a big dish of tartare sauce.

Post by **beer monkey** » February 23, 2008, 11:59 pm

farang wrote: http://www.yorkshirepost.co.uk/news/Mag ... 3786993.jp

video -----> CLICK HERE

Good video that, the nice and simple way to do Fish + Chips..looks easy enough, how about the 'Beef Dripping' availability in Udon though...and how about a go Glen.?
could be a winner.!

Post by **The Farmer** » February 24, 2008, 12:35 am

Fish and ships make you fat.

Ennio Moricone,
I want my pony back

Post by **The Farmer** » February 24, 2008, 12:37 am

Sorry,Morricone
Arschgeige (Arjai)halts Maul...

Post by **beer monkey** » February 24, 2008, 1:10 am

The Farmer wrote:Fish and ships make you fat.

Ennio Moricone,
I want my pony back

If you have them for breakfast lunch and dinner.. ohh and a snack in between i agree.

Post by **The Farmer** » February 24, 2008, 1:19 am

You mean,3 times a day is okay?
I eat my muesli , I try to eat my muesli,everyday.
I not get figging lost some Kilo.
Maybe I will try F+S.

Post by **Glen3** » February 24, 2008, 4:09 pm

Thank You all for your comments. I had my chef make me an order of fish & chips the way you suggested, and I could not finish it. It was very good, and again the fish was grunt fillet, a very mild fish. I can serve this for 110 baht. What do you think?

Item 2: I instructed my chef to always wait until all of the food is nearly done before making the French fries. I do not like soggy fries either. French fries are always as fresh and crispy as possible.

Post by **Roy** » February 24, 2008, 5:12 pm

Looks OK to me Glen but I must be the only English person in existence that would rather stick pins in my eyes than eat fish and chips!
I'm sticking with the ribs

Post by **dill** » February 24, 2008, 6:39 pm

Roy wrote:Looks OK to me Glen but I must be the only English person in existence that would rather stick pins in my eyes than eat fish and chips!
I'm sticking with the ribs

that makes two of us roy

Post by **beer monkey** » February 24, 2008, 7:09 pm

Looks much better Glen.

And if any children are reading this..: NEVER Stick pins in your eyes.! (it hurts, trust me on this one)

.better to eat fish and chips. imho.

Post by **pompui** » February 24, 2008, 8:23 pm

Dear children you can apply mushy peas to your mince pies if they hurt.

Post by **patriot** » February 24, 2008, 9:38 pm

When I'm back in town I'll be in for sure ... looks darn good. Don't worry too much about the pricing as I am very, very wealthy.

Post by **farang** » February 25, 2008, 2:29 am

Glen3 wrote:

looking good Glen =D> and at 110 baht its still very cheap imo

=D>

now all you have to do is get rid of the french fries ,and make chips lol

there's no pleasing some people is there

Post by **GEC** » February 25, 2008, 5:45 am

Or even wedges (sliced potatoes cut very thick)

Glen 2

Post by **beer monkey** » February 25, 2008, 5:53 am

I will stick with the fries...thin and crispy, i do like a proper chip but proper chips cooked proper(crisp on the outside soft inside done to perfection, see the video a few posts back) are not easy to come by outside of UK.

Save the 'wedgies' for the school shower room....ohh what fun we had back then. lol.

Post by **beer monkey** » February 25, 2008, 6:16 am

Before :

And After :

Post by **dill** » February 25, 2008, 12:34 pm

beer monkey wrote:Before :

And After :

wow the plate is bigger