Patna

Discount would be a better word than 'bargain'. As for the second part - nonsense. Why would you be live happily after giving up your source of income that more than likely will increase in value over the years? You're simply dodging MM's question.

+1

in a nutshell...

I must say though, that Ricard water bottle for my pernod was a heartwarming experience that I will never forget. I live for the small pleasures...

You know, I'm not much of a cook but used to cook some pasta at home, added some extra virgin and garlic plus fixed it up with pesto from a jar and voila - never failed. It's a 15 minutes dish and never fails. I was somewhat disappointed with the desserts. They were all around 200 baht, I tried to chose a modest 150 one but even that seemed expensive for a little coffee with ice cubes, one scoop of vanilla and a little whip on top. No trace of the usual delicious French desserts on the menu, now come to think of it or did I miss the creme brulée?

I should stand corrected, it is not slightly overpriced, it is quite expensive considering the combination of the food and the place.

Damn' Martin, you beat me to it while I was uploading the pics with my sluggish Internet...

Evil, thanks for the revue. Ate lunch there today with Martin and Dave. Although Martin wasn't happy with his pesto, all other things were great. My salmon pasta was almost perfect, I should've asked for a few capers and some more Parmesan for it to be perfect. True, is slightly on the expensive side though but thank God for the French eateries in Pattaya such as this, Cherry's, Momento etc.

The previous owner did all the work, I just moved in. There are things I would have done differently but looking at the cheaper units that would have meant living in hotels for another few months so I went for the comfort choice...

You're right, I got carried away

While I know we cannot discuss prices online, just wonder how much a foursome with these three would set me back?

That's the feckin' balcony mate, converted into a very convenient kitchen. Convenient because you don't have to air it out after cooking. Seriously, do you expect a full kitchen for a half million? (BTW, that is my balcony, not the OP's)

My guess is that he was nice enough to give it another chance.

Sorry, I only have gall bladder stones but happy to give expert opinion on those...

If you go for 30 days, why don't you just rent a condo?

"Surely I should have some leverage with my long stay? " That's Western thinking, Thais don't think that way, however you may get a small break. My experience is that going through Agoda is still better than directly booking through the hotel. I have two suggestions - Eastiny Place on soi 8 and Pattaya Bay Resort. The first I like because of the pool, that is one of the best in the area and at PBR you may get a nice break beacuse of the construction.It does not effect you if in the back, the only thing you lack is the view but if you're a night person, who cares? Both has wifi.

Your airline 'sale' threads always confuse me because they reveal business class prices. the last one you had was about 90 000 baht. Talking about rich. I used to be an Etihad fan but switched to Qatar lately for they always give me a better break and now an extra 10 kilos.

Both Friendship and Big C are out of stock. I was looking for it as well, bought President instead.

Fortunately to whom? What's the "eating public"? And furthermore, where did you get that 99% from? There are just moments when it seems totally hopeless even to make a brief statement.

Has nothing to do with "food snobs". I love to find good food at cheap places and if I do I usually rave about it. I know the same thing about Evil based on his reporting so if someone is trying to have a go at him, then this is just a very poor excuse. The photo speaks for itself. There are a few things about goulash that is good to know but there are two rules one should never break - 1. first is that the meat has to be cut in small equal cubes, with the exception of the chicken of course, where you cut the chicken by piece but try to make them into equal parts. I fry the meat in olive oil first and use red wine. 2. always cut the onions the smallest possible pieces before you brown them along with bell peppers cut into small pieces. I do this separate, than add tomatoes and finally I mix it with the meat and have it cooked slow in a heavy casserole. 3. is to NEVER ever use ketchup or even canned tomatoes that tend to taste even a little bit like ketchup, use only fresh tomatoes. If you must, you may use canned tomatoes but beware of the quantity, balance it with onions and paprika. 4. I never use water for it tends to cut back the taste and make the sauce watery. If it needs water during the cooking process, I add wine but if you use previously frozen meat, than it has plenty of water inside. No water means thick sauce that tastes nice and rich. Traditionally served with home made gnocchies but it is common to have it with parslied tomatoes, pasta or rice according to your taste. I agree, goulash is not a pretty dish but that said here are a few pics fished from the net how it should look like: And here's a pic of the one I made from pork in Kuwait just don't tell anyone:

Yes, if being served with shit food can be called an agenda...

Story of my wife...

That is no artery clogger, but THIS is - 99 baht fish&chips and fried squid at the New Plaza fish&chips :)