racyrick Posted January 16, 2014 Share Posted January 16, 2014 Does anybody know a restaurant in Phuket that makes a Caesar salad table side from scratch? Thanks Link to comment Share on other sites More sharing options...
JetsetBkk Posted January 16, 2014 Share Posted January 16, 2014 Do you want to know how to make one? http://www.simplyrecipes.com/recipes/caesar_salad/ 1 Link to comment Share on other sites More sharing options...
racyrick Posted January 16, 2014 Author Share Posted January 16, 2014 Do you want to know how to make one? http://www.simplyrecipes.com/recipes/caesar_salad/ Thanks-already know how to make at home. Looking to eat at a restaurant. By the way, the recipe is perfect except it should also have worcestershire sauce added in as well and then it would be perfect! Link to comment Share on other sites More sharing options...
Mooner Posted January 16, 2014 Share Posted January 16, 2014 Out of curiosity. Why do you want it made at your table? I know in some Japanese restaurant guys cook on the grill flipping their knives but i can see how that can be appealing to watch. Assembling a salad on the other hand. 1 Link to comment Share on other sites More sharing options...
pagallim Posted January 16, 2014 Share Posted January 16, 2014 I enjoy tthe Caeser salad that Cookie makes at Falang Paradise, either as a light lunch or if hungry, a side dish to one of his excellent burgers. Sent from my GT-I9300T using Thaivisa Connect Thailand mobile app Link to comment Share on other sites More sharing options...
pagallim Posted January 16, 2014 Share Posted January 16, 2014 Like this...... Sent from my GT-I9300T using Thaivisa Connect Thailand mobile app 1 Link to comment Share on other sites More sharing options...
falkan Posted January 16, 2014 Share Posted January 16, 2014 La Gaetana in town.. Link to comment Share on other sites More sharing options...
racyrick Posted January 16, 2014 Author Share Posted January 16, 2014 La Gaetana in town.. Thanks will give this a try. The reason I said table side is that is usually the only way to get a real Caesar salad dressing made. The Farang restaurant may taste good, but it is not the real Caesar dressing. The dressing should not be white, it should be clear. Link to comment Share on other sites More sharing options...
pagallim Posted January 16, 2014 Share Posted January 16, 2014 The Farang restaurant may taste good, but it is not the real Caesar dressing. The dressing should not be white, it should be clear. You're right, although it is a homemade dressing, but more of a 'ranch' style. I don't believe that there's a definitive 'Caeser' salad, either in contents or dressing, more a ball park that's down to the interpretation of the chef. Personally, I'd rather have my salad prepared in a hygienic kitchen rather than tableside. Link to comment Share on other sites More sharing options...
stevehaigh Posted January 16, 2014 Share Posted January 16, 2014 anchovy is pretty expensive in villa (like everything else) so i use Thai fish sauce, i think it tastes pretty much the same in the dressing, adds the salty fishy taste where do you think is the best place to get Romain lettuce? i usually get mine from We cafe on Jao Faa but i see Macro has it now Link to comment Share on other sites More sharing options...
JetsetBkk Posted January 16, 2014 Share Posted January 16, 2014 Like this...... Sent from my GT-I9300T using Thaivisa Connect Thailand mobile app Wow! That looks great. If I wasn't on a diet, I'd have it with Cookie's fish and chips! Link to comment Share on other sites More sharing options...
Ticketmaster Posted January 17, 2014 Share Posted January 17, 2014 Do you want to know how to make one? http://www.simplyrecipes.com/recipes/caesar_salad/ Thanks-already know how to make at home. Looking to eat at a restaurant. By the way, the recipe is perfect except it should also have worcestershire sauce added in as well and then it would be perfect! Well, yes, but there are other flaws with this recipe. The eggs should be yolks only! Also, add about a teaspoon of a good dijon mustard and about the same amount of a high quality well aged balsamic vinegar. I would also double the anchovies to four filets. And if you are doing this from scratch, tableside, using filets instead of paste has greater eye appeal (who wants to see something coming out of a tube?). I know there are no rules, but these adjustments do provide a finer finished product. Link to comment Share on other sites More sharing options...
greenwater Posted January 17, 2014 Share Posted January 17, 2014 Well, yes, but there are other flaws with this recipe. The eggs should be yolks only! Also, add about a teaspoon of a good dijon mustard and about the same amount of a high quality well aged balsamic vinegar. I would also double the anchovies to four filets. And if you are doing this from scratych, tableside, using filets instead of paste has greater eye appeal (who wants to see something coming out of a tube?). I know there are no rules, but these adjustments do provide a finer finished product. "well aged balsamic vinegar"??? only this and only few drops is around 500 baht.....because a 12 years old REAL italian balsamic vinegar is around 3.600 baht for 100 ml. Link to comment Share on other sites More sharing options...
pagallim Posted January 17, 2014 Share Posted January 17, 2014 Slightly straying from the original OP I know, but I'm having a very good tuna salad at Cookies right now, this with a home made olive oil based dressing. Both this and the Caeser salad are 110 baht. Great value. Sent from my GT-I9300T using Thaivisa Connect Thailand mobile app Link to comment Share on other sites More sharing options...
Ticketmaster Posted January 17, 2014 Share Posted January 17, 2014 Well, yes, but there are other flaws with this recipe. The eggs should be yolks only! Also, add about a teaspoon of a good dijon mustard and about the same amount of a high quality well aged balsamic vinegar. I would also double the anchovies to four filets. And if you are doing this from scratych, tableside, using filets instead of paste has greater eye appeal (who wants to see something coming out of a tube?). I know there are no rules, but these adjustments do provide a finer finished product. "well aged balsamic vinegar"??? only this and only few drops is around 500 baht.....because a 12 years old REAL italian balsamic vinegar is around 3.600 baht for 100 ml. All that sort of thing is ridiculously expensive here. I get small bottles of very respectable 10 year old balsamic from Trader Joes in the States and a friend brings it over. It can't remember the price, but it doesn't break the bank and stands up well to vinegars costing three times as much (in the States). For utility type stuff, I just use a cheap balsamic, but when I want that special taste and it only takes a teaspoon or two, I break out the Trader Joe's. I put a dash in my homemade bleu cheese dressing as well, and it is delicious. Link to comment Share on other sites More sharing options...
racyrick Posted January 17, 2014 Author Share Posted January 17, 2014 Do you want to know how to make one? http://www.simplyrecipes.com/recipes/caesar_salad/ Thanks-already know how to make at home. Looking to eat at a restaurant. By the way, the recipe is perfect except it should also have worcestershire sauce added in as well and then it would be perfect! Well, yes, but there are other flaws with this recipe. The eggs should be yolks only! Also, add about a teaspoon of a good dijon mustard and about the same amount of a high quality well aged balsamic vinegar. I would also double the anchovies to four filets. And if you are doing this from scratch, tableside, using filets instead of paste has greater eye appeal (who wants to see something coming out of a tube?). I know there are no rules, but these adjustments do provide a finer finished product. You are absolutely right. How could I forget these important ingredients. See, it's been soooo long since I had one Thanks for the post Link to comment Share on other sites More sharing options...
stevehaigh Posted January 18, 2014 Share Posted January 18, 2014 when i can't be bothered making my own, i get the Paul Neuman's creamy ceasar dressing in villa which is a bit concentrated, but then i 'dilute' 50/50 with olive oil and balsamic. i think it tastes pretty good, not too expensive and easy to make. Link to comment Share on other sites More sharing options...
Jongmanee Posted January 18, 2014 Share Posted January 18, 2014 Sam's @ Holiday Inn...$$$ Link to comment Share on other sites More sharing options...
eezergood Posted January 18, 2014 Share Posted January 18, 2014 SAMs steak house and la gritta Sent from my iPhone using Thaivisa Connect Thailand mobile app Link to comment Share on other sites More sharing options...
racyrick Posted January 18, 2014 Author Share Posted January 18, 2014 SAMs steak house and la gritta Sent from my iPhone using Thaivisa Connect Thailand mobile app Thanks for the leads. What is the approx. cost at Sam's and at La Gritta? Link to comment Share on other sites More sharing options...
harrry Posted January 18, 2014 Share Posted January 18, 2014 So eggs now have to be hard boiled therefore it is impossible to make a true Caesar salad as the near raw yolk is the esential part of the dressing.made at the table. Link to comment Share on other sites More sharing options...
grumpyoldman Posted January 18, 2014 Share Posted January 18, 2014 Not tableside made but a friend's wife says the best Ceasar Salad she's found is at Wine Connection. Link to comment Share on other sites More sharing options...
greenwater Posted January 18, 2014 Share Posted January 18, 2014 (edited) Well, yes, but there are other flaws with this recipe. The eggs should be yolks only! Also, add about a teaspoon of a good dijon mustard and about the same amount of a high quality well aged balsamic vinegar. I would also double the anchovies to four filets. And if you are doing this from scratych, tableside, using filets instead of paste has greater eye appeal (who wants to see something coming out of a tube?). I know there are no rules, but these adjustments do provide a finer finished product. "well aged balsamic vinegar"??? only this and only few drops is around 500 baht.....because a 12 years old REAL italian balsamic vinegar is around 3.600 baht for 100 ml. All that sort of thing is ridiculously expensive here. I get small bottles of very respectable 10 year old balsamic from Trader Joes in the States and a friend brings it over. It can't remember the price, but it doesn't break the bank and stands up well to vinegars costing three times as much (in the States). For utility type stuff, I just use a cheap balsamic, but when I want that special taste and it only takes a teaspoon or two, I break out the Trader Joe's. I put a dash in my homemade bleu cheese dressing as well, and it is delicious.I am sorry but you really don't know what you are writing about. The REAL and not copy or fake balsamic vinegar is expensive because needs 12-15-25 years and more to be properly done. Not expensive mind fake.May be you can learn something reading this.... http://www.balsamicotradizionale.it/consorzio.asp I suggest you don't write about things you don't know...... this is from "Consorzio Aceto Balsamico" as you can see, in Italy, the price for 100 ml balsamic 25 years old is 120 euro (over 5.000 baht in Itally) or around 3.000 baht for 12 years old....still in Italy and before shipping and duty. Be sure that your Trader Joe's is fake! Edited January 18, 2014 by greenwater Link to comment Share on other sites More sharing options...
Shot Posted January 18, 2014 Share Posted January 18, 2014 Well, yes, but there are other flaws with this recipe. The eggs should be yolks only! Also, add about a teaspoon of a good dijon mustard and about the same amount of a high quality well aged balsamic vinegar. I would also double the anchovies to four filets. And if you are doing this from scratych, tableside, using filets instead of paste has greater eye appeal (who wants to see something coming out of a tube?). I know there are no rules, but these adjustments do provide a finer finished product. "well aged balsamic vinegar"??? only this and only few drops is around 500 baht.....because a 12 years old REAL italian balsamic vinegar is around 3.600 baht for 100 ml. All that sort of thing is ridiculously expensive here. I get small bottles of very respectable 10 year old balsamic from Trader Joes in the States and a friend brings it over. It can't remember the price, but it doesn't break the bank and stands up well to vinegars costing three times as much (in the States). For utility type stuff, I just use a cheap balsamic, but when I want that special taste and it only takes a teaspoon or two, I break out the Trader Joe's. I put a dash in my homemade bleu cheese dressing as well, and it is delicious.I am sorry but you really don't know what you are writing about. The REAL and not copy or fake balsamic vinegar is expensive because needs 12-15-25 years and more to be properly done. Not expensive mind fake.May be you can learn something reading this.... http://www.balsamicotradizionale.it/consorzio.asp I suggest you don't write about things you don't know...... this is from "Consorzio Aceto Balsamico" as you can see, in Italy, the price for 100 ml balsamic 25 years old is 120 euro (over 5.000 baht in Itally) or around 3.000 baht for 12 years old....still in Italy and before shipping and duty. Be sure that your Trader Joe's is fake! I suggest, you realize we’re in Thailand 1 Link to comment Share on other sites More sharing options...
surangw Posted January 18, 2014 Share Posted January 18, 2014 raw egg, Salmonella danger ? Link to comment Share on other sites More sharing options...
LivinginKata Posted January 19, 2014 Share Posted January 19, 2014 An inflammatory post has been removed, plus the replies. I remind members of these forum rules ... 1) To respect fellow members. 3) Not to post in a manner that is vulgar, obscene or profane. 4) Not to flame fellow members.Flaming will not be tolerated. 'Flaming' is defined as posting or responding to a message in a way clearly intended to incite useless arguments, to launch personal attacks, to insult, or to be hateful towards other members. This includes useless criticism, name-calling, swearing and any other comments meant to incite anger. Link to comment Share on other sites More sharing options...
PST Posted January 19, 2014 Share Posted January 19, 2014 Climax,Patong. PST Link to comment Share on other sites More sharing options...
eezergood Posted January 19, 2014 Share Posted January 19, 2014 Can't remember sorry Sent from my iPhone using Thaivisa Connect Thailand mobile app Link to comment Share on other sites More sharing options...
racyrick Posted January 19, 2014 Author Share Posted January 19, 2014 Climax,Patong. PST Thanks PST For 340 Baht, I hope it's the real deal Link to comment Share on other sites More sharing options...
eezergood Posted January 21, 2014 Share Posted January 21, 2014 and balsamic vinegar isnt even in the original recipe! Link to comment Share on other sites More sharing options...
.png.3b3332cc2256ad0edbc2fe9404feeef0.png)
Recommended Posts