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ok i'll do it!! indian night @ guido's

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guidosp1


Joined: 30/12/2008
Posts: 341

Message Posted:
06/07/2009 10:08

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Message 1 of 128 in Discussion

i have being asked too many times to do a curry night and i think it's time to sadisfy our customers.

it will be held on the 15th of july. i will post the menu later.

guido



rockxy


Joined: 28/06/2009
Posts: 43

Message Posted:
06/07/2009 10:24

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Message 2 of 128 in Discussion

thank goodness if its half as good as the rest of your food it will be one hell of a night cant wait



negativenick


Joined: 10/11/2008
Posts: 6023

Message Posted:
06/07/2009 10:26

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Message 3 of 128 in Discussion

sort of Italian curry ?



guidosp1


Joined: 30/12/2008
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Message Posted:
06/07/2009 10:48

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Message 4 of 128 in Discussion

n/n it will be a traditional curry punjabi style

guido



guidosp1


Joined: 30/12/2008
Posts: 341

Message Posted:
06/07/2009 10:56

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Message 5 of 128 in Discussion

that will be the day!!!



guidosp1


Joined: 30/12/2008
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Message Posted:
06/07/2009 11:06

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Message 6 of 128 in Discussion

menu:

poppadoms

onions bahji, grilled prawns, vegetable samosa

chicken masala, tandoori beef and lamb rogan josh together, served with basmati rice

selection of desserts

40tl



simbas



Joined: 16/07/2007
Posts: 5943

Message Posted:
06/07/2009 12:31

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Message 7 of 128 in Discussion

Hi Guido , Do you do a Take Away Service ? on reflection , better not , it might get cold on the way eh !

Hope you are keeping well , Pat x



No1Doyen


Joined: 04/07/2008
Posts: 16617

Message Posted:
06/07/2009 13:38

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Message 8 of 128 in Discussion

guido. Looks good to me - cheap as well.



rnckelly


Joined: 01/06/2009
Posts: 17

Message Posted:
06/07/2009 14:22

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Message 9 of 128 in Discussion

Guido, just a quick note to say thanks for your hospitality last night and the quick sample of your chicken madras - we will be on the phone later to book our table.

Clare & Rob



bogeyman


Joined: 04/06/2009
Posts: 175

Message Posted:
06/07/2009 14:30

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Message 10 of 128 in Discussion

sounds expensive to me thats my opinion



phylray



Joined: 21/09/2007
Posts: 1727

Message Posted:
06/07/2009 14:35

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Message 11 of 128 in Discussion

Yes, it is a bit expensive, compared to other curry nights.



Baspinar Bob


Joined: 15/02/2008
Posts: 618

Message Posted:
06/07/2009 14:50

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Message 12 of 128 in Discussion

Taj Mahal any chicken curry basmati rice coffee and brandy 14 TL .



Bob.



bogeyman


Joined: 04/06/2009
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Message Posted:
06/07/2009 17:19

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Message 13 of 128 in Discussion

baspinar bob try the chicken tika wrap 7tl very good and filling



Anthony


Joined: 26/01/2009
Posts: 87

Message Posted:
06/07/2009 18:50

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Message 14 of 128 in Discussion

Business must be bad!



spider


Joined: 03/01/2009
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Message Posted:
06/07/2009 18:59

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Message 15 of 128 in Discussion

Thats right Quality food,one has to spend a little bit more for..as it is prepared with love and patients,and served to perfection.



guido is Quality. very nice.



Spider.X



Lilli



Joined: 21/07/2008
Posts: 13081

Message Posted:
06/07/2009 19:03

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Message 16 of 128 in Discussion

Thank you spider. Its not just the chicken curry and rice with coffee and brandy. There is lots more as well.Its horses for courses here in the TRNC. We all have choice. Thank you for your lovely comments also Rob and Claire so sorry to have missed you xxxxx



britvic



Joined: 05/09/2008
Posts: 3039

Message Posted:
06/07/2009 19:10

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Message 17 of 128 in Discussion

I met Lilli and Guido while out their two weeks ago, really nice people, just wished I could have got their sooner and had some of those prawns with black pudding, what a treat that would have been.

Will definitely be visiting in September/October.



Vicki



Lilli



Joined: 21/07/2008
Posts: 13081

Message Posted:
06/07/2009 19:12

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Message 18 of 128 in Discussion

we await you britvic. It was so nice to meet you after all this time xxxx



dalartokat


Joined: 14/04/2008
Posts: 734

Message Posted:
06/07/2009 20:51

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Message 19 of 128 in Discussion

Anthony, I was not going to say anything until I saw on another thread that you have repeated "business must be bad". Anyone in business in NC would find it hard right now and if the likes of Guido and Lilli have to beat the drum many times to keep their business afloat then good luck to them. Thinking of ideas to keep the punters in is a must otherwise you sink very quickly. Of course there are businesses in NC that will survive come what may but its a choice you make as a customer. As for price there is so much to consider if the Taj Mahal is doing a curry for 14tl so be it, but if you want more like The Courtyard you pay extra. It depends upon what your looking for.

Please dont make comments like you have done above without thinking of what people in business are having to go through, its tough everywhere and as expats you should be supporting and not trying to put anyone who is trying to keep their business afloat down. Yes you have a choice and its your perogative to do this



phylray



Joined: 21/09/2007
Posts: 1727

Message Posted:
06/07/2009 21:22

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Message 20 of 128 in Discussion

I do a pretty mean curry myself, and so I should, having been married

to an Indian for 18 years (at least he taught me something) But it may

be a bit different from your European adaptations!



daisy dukes


Joined: 06/09/2008
Posts: 3815

Message Posted:
06/07/2009 21:23

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Message 21 of 128 in Discussion

Guido...is it plated or is it buffet style....sounds delicious, and i shall definitely be popping in!!



DD



phylray



Joined: 21/09/2007
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Message Posted:
06/07/2009 21:43

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Message 22 of 128 in Discussion

Lilli & Guido

I will tell my nephew about it as he is coming with family for 2 weeks

in early Oct. They love Italian food, and also Indian. Last Aug. they stayed

in my flat and ate out almost every night, and I joined them the last week.

They live in Switzerland now and he is Indo/Austrian, she Turkish, and am

sure they will visit you with their kids.



laptagal


Joined: 28/05/2008
Posts: 549

Message Posted:
06/07/2009 21:46

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Message 23 of 128 in Discussion

Sounds lovely - Indian food with an Italian twist. Just sorry I can't be there (in UK). Good luck with the curry night and look forward to seeing you again in August.



donaghadee3


Joined: 25/01/2009
Posts: 75

Message Posted:
06/07/2009 21:56

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Message 24 of 128 in Discussion

Hi Guido my friend

Don't do it - you are from Venice - don't go there - you have so much more to offer

With all my love PaddyXXXXXXXXX



Anthony


Joined: 26/01/2009
Posts: 87

Message Posted:
06/07/2009 22:07

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Message 25 of 128 in Discussion

dalartokat



When I want your advice I will ask for it.



Tootie


Joined: 28/08/2008
Posts: 2037

Message Posted:
06/07/2009 22:12

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Message 26 of 128 in Discussion

Anthony. Get a life boyo!!!!!



Anthony


Joined: 26/01/2009
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Message Posted:
06/07/2009 22:16

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Message 27 of 128 in Discussion

boyo? You must be confusing me with someone else.



viper


Joined: 14/07/2008
Posts: 119

Message Posted:
06/07/2009 22:35

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Message 28 of 128 in Discussion



Have to agree with donaghadee ...



Guido you are Italian ..please stick to good Italian cooking as there are so many great recipes..

perhaps try and do a menu from different regions of Italy on some days but I hope you do not go down the poppadom and a pint road ..



Wish you all the best



viper



Anthony


Joined: 26/01/2009
Posts: 87

Message Posted:
06/07/2009 22:50

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Message 29 of 128 in Discussion

Go for it Guido, let's have a Mongolian night!



guidosp1


Joined: 30/12/2008
Posts: 341

Message Posted:
06/07/2009 22:58

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Message 30 of 128 in Discussion

i would like to explain to the member of the board that a masterchef must be able to cook all sorts of food. italian it is my speciality of course, but i am also able to cook indian, french, spanish and mexican. i like indian/pakistani food and i often cook curry, so it will be no problem for me to prepare the dishes i above mentioned. do not think for one second that it wont be as good as any good indian restaurant. try before comment. it will be served and not a buffet. i think the price it's very reasonable fo three courses including prawns, (they are not cheap!) and beef (i use sirloin and not off cuts!!!). All depend if you want quality food or if you need to fill your belly. A Mc Donald it's 79 pence!!

guido



phylray



Joined: 21/09/2007
Posts: 1727

Message Posted:
06/07/2009 22:59

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Message 31 of 128 in Discussion

What is "popadum and a pint"? Never heard of it. Good luck Guido - you cook

whatever you want, and am sure it will be delicious.



guidosp1


Joined: 30/12/2008
Posts: 341

Message Posted:
06/07/2009 23:03

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Message 32 of 128 in Discussion

viper do you realy think that italians cant cook other food s then italian? and by the way my junior chef is from Pakistan!!



daisy dukes


Joined: 06/09/2008
Posts: 3815

Message Posted:
06/07/2009 23:12

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Message 33 of 128 in Discussion

Guido, honestly, don't rise to these people...everyone who has eaten at your restaurant knows you are a super chef and wont be disappointed!! Just ignore them....we do!!



DD



viper


Joined: 14/07/2008
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Message Posted:
06/07/2009 23:28

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Message 34 of 128 in Discussion



Guido I am sure they can but having visited Italy many times

I have to say that I have never eaten Indian food in Italy ... I wish you luck with what ever choice you make



phylray

Perhaps I should have put 'curry and a pint'



viper



Anthony


Joined: 26/01/2009
Posts: 87

Message Posted:
06/07/2009 23:31

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Message 35 of 128 in Discussion

What's a "masterchef"?



Brinsley


Joined: 04/04/2009
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Message Posted:
06/07/2009 23:44

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Message 36 of 128 in Discussion

Anthony



Better than you!



Richard



Brinsley


Joined: 04/04/2009
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Message Posted:
06/07/2009 23:47

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Message 37 of 128 in Discussion

Guido



I have masses of Indian spices which I imported from the UK so telephone me if you're short of anything.



Richard



guidosp1


Joined: 30/12/2008
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Message Posted:
06/07/2009 23:56

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Message 38 of 128 in Discussion

to be masterchef you must be a qualify chef judged by a pannel of chefs for his/her dishes and have a good knowledge of most food ingredients, drinks and service.a masterchef must be able to cook almost any food and must be a good team leader.



guidosp1


Joined: 30/12/2008
Posts: 341

Message Posted:
06/07/2009 23:58

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Message 39 of 128 in Discussion

thanks richard if i need anything i will ring you. game of chess?

guido



dalartokat


Joined: 14/04/2008
Posts: 734

Message Posted:
07/07/2009 00:01

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Message 40 of 128 in Discussion

Anthony not giving advice, but why dont you say what you mean instead of going from thread to thread making flippant remarks without explanation. If you have something to say, say it as it is.



Anthony


Joined: 26/01/2009
Posts: 87

Message Posted:
07/07/2009 00:20

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Message 41 of 128 in Discussion

Brinsley



So!



dalartokat



Guido claims to be a masterchef. I don't know what sort of or standard that qualification is and so I asked. What is the problem with that? I don't need to explain my postings to you or anybody at all and I can say what I want. My postings are within the rules of this forum. If you do not like them, tough.



Brinsley


Joined: 04/04/2009
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Message Posted:
07/07/2009 00:31

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Message 42 of 128 in Discussion

Okay, Head Chef, Master Chef and then Executive Chef unless of course one becomes a TV celebrity Chef which implies there is no time to concentrate on anything else other than looking pretty on the box!



Richard



dalartokat


Joined: 14/04/2008
Posts: 734

Message Posted:
07/07/2009 00:59

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Message 43 of 128 in Discussion

Antnony, your beginning to sound like someone with a grudge or a green eyed monster!!!



guidosp1


Joined: 30/12/2008
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Message Posted:
07/07/2009 06:14

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Message 44 of 128 in Discussion

i didnt start this post with the intention to talk about myself ( i dont need too, my reputation speak for itself)i just wanted to notify a forthcomming event @ guido's.

guido



Lilli



Joined: 21/07/2008
Posts: 13081

Message Posted:
07/07/2009 14:47

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Message 45 of 128 in Discussion

Hiya Paddy Guido is doing this as a one off for a favour to customers who requested it. He makes a mean curry and I just hope I will be back to enjoy it. Viper we do theme nights each month with receipes from various regions of Italy. Nothing will detract from the Italian menu just a little variation now and again.See you soon Lilli xx



Brinsley


Joined: 04/04/2009
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Message Posted:
07/07/2009 14:53

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Message 46 of 128 in Discussion

Guido



A 'Hangi' next February 6th? Sorry in Oz, Anzac Day April 25th, okay? I bet that's something you've never done!



Richard



Lilli



Joined: 21/07/2008
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Message Posted:
08/07/2009 20:17

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Message 47 of 128 in Discussion

Hi Richard we havent done that but Im sure with you advising we could arrange it xxxxxxx



guidosp1


Joined: 30/12/2008
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Message Posted:
08/07/2009 23:00

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Message 48 of 128 in Discussion

hi richard, i am sorry to disappointing you by i have done before some cooking hangi style!! lol. in italy we do the pork in that way. we make a hole into the ground and we cook the whole pork for about 7-10 hours on a massive skew.

guido



Brinsley


Joined: 04/04/2009
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Message Posted:
08/07/2009 23:33

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Message 49 of 128 in Discussion

Okay Guido, you win again! Lets try the Maori way!



Richard



Pipie


Joined: 05/01/2008
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Message Posted:
09/07/2009 01:13

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Message 50 of 128 in Discussion

Go for it Lilli , i am sure it will be a great success , it is nice you are responding to your customers requests , good luck !!!!!



guidosp1


Joined: 30/12/2008
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Message Posted:
09/07/2009 09:29

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Message 51 of 128 in Discussion

richard if you have some kumara we can have some beef with it !!!

guido



keithcaley



Joined: 13/06/2008
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Message Posted:
09/07/2009 09:36

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Message 52 of 128 in Discussion

Anthony,

If you put 'masterchef definition' into Google, you will get over 20,000 results.

It's much faster than asking a question on a forum, and wastes nobody's time but your own

Seriously, I can't believe the number of people who ask questions that they could easily answer themselves, with very little effort...

Keith.



guidosp1


Joined: 30/12/2008
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Message Posted:
09/07/2009 10:05

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Message 53 of 128 in Discussion

message 30. anthony thank you for the suggestion i had mongolian food and it's lovely, i may try that in the future. thank you again for the suggestion. would you come if i do a mongolian night?

guido



adagirl


Joined: 01/06/2009
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Message Posted:
09/07/2009 10:46

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Message 54 of 128 in Discussion

Mongolian food is a rather bland affair isn't it? I know in the US they do a type of stir fry and call it "mongolian" but this is a rather wide slant on the true quisine, which is mainly dairy and meat. I went to a mongolian night in Sri Lanka (of all places) and you stood in line for pne of the chefs to cook your selection of meat on hot stones. There was a seasoned traveller amongst us who told us that this wasn't mongolian at all!!



guidosp1


Joined: 30/12/2008
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Message Posted:
09/07/2009 12:25

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Message 55 of 128 in Discussion

adagirl, mongolian like mutton or lamb as a beef dish and lots of different soups. most of their dishes are basic because the lack of ingredients.

guido



guidosp1


Joined: 30/12/2008
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Message Posted:
10/07/2009 11:04

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Message 56 of 128 in Discussion

keith you are so right

guido



negativenick


Joined: 10/11/2008
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Message Posted:
10/07/2009 11:19

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Message 57 of 128 in Discussion

don't do it Guido....



Brinsley


Joined: 04/04/2009
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Message Posted:
10/07/2009 11:26

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Guido



I haven't seen sweet potatoes here but not my favorite so haven't really looked but I'll keep my eyes 'peeled'!



Richard



guidosp1


Joined: 30/12/2008
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Message Posted:
11/07/2009 09:38

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Message 59 of 128 in Discussion

richard i can get sweet potatoes south side if want some.

guido



guidosp1


Joined: 30/12/2008
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Message Posted:
11/07/2009 09:47

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Message 60 of 128 in Discussion

n/n i thought if you are comming you can have the opportunity to use your kurta!! but please dont bring the mongers!!! lol

guido



smithy


Joined: 17/07/2008
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Message Posted:
11/07/2009 10:00

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Message 61 of 128 in Discussion

Good Luck with the Indian Night Guido

I,m sure as always it will be a great success

Sheila



guidosp1


Joined: 30/12/2008
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Message Posted:
11/07/2009 15:20

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Message 62 of 128 in Discussion

thanks sheila

guido



borodave


Joined: 19/05/2008
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Message Posted:
11/07/2009 16:16

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Message 63 of 128 in Discussion

well done again just when this topic is going off board we get someone putting a remark on it to get it back on tap musnt be sold out buissiness must be bad 40tl for indian no chance captive audience ill fleece them



keithcaley



Joined: 13/06/2008
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Message Posted:
11/07/2009 17:11

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Message 64 of 128 in Discussion

Guido and Liz,

I won't be attending, but I hope that you have a successful night.



borodave,

thank you for keeping this thread at the top....



Regards to all,



Keith.



smithy


Joined: 17/07/2008
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Message Posted:
11/07/2009 17:29

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Keith

I was just going to thank Dave myself, its people like him who bring it back to the top,

Many thanks again Dave, your doing a good job



guidosp1


Joined: 30/12/2008
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Message Posted:
11/07/2009 17:32

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Message 66 of 128 in Discussion

borodave,your comment its very childish or you have interess in knocking others. if business was bad it would not make any sense to try to sell something at an unrealistic price. 40 tl for tree starters including prawns, tree main courses including sirloin hanged for tree weeks by me and tree desserts it is very cheap. if you think that a very poor chicken korma take away it's between 14-18 tl alone. multiply by 3 (tree different type of food on your plate) starters and desserts served by a waiter in a nice place and you have the courage to call it expensive? it ovviest to me that you must be happy with a Mc donald at 79 pence and a large meal would be to expensive for your pocket!!. if you want good things in life you have to pay for it you cannot expect anybody to gift it to you. 40= to 16 sterling the price of a bottle of wine!!!

guido



Lilli



Joined: 21/07/2008
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Message Posted:
11/07/2009 18:45

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Message 67 of 128 in Discussion

thanks smithy and keith. Guido just ignore the like of boro as I already said its horses for courses and our customers know the value they get. All Dave jkeeps trying to doo is state buisness is bad please let it go over your head. What some see as value for money and others see as being cheap is down to the person. You know the old saying if you have to ask the price then you cant afford it. He will go on every thread anlong with a certain other person making the same claims. Just ignore them. Home tomorrow YES xxx



The-Wicks


Joined: 27/05/2007
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Message Posted:
11/07/2009 18:47

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Message 68 of 128 in Discussion

Lilli have a safe journey home.



Paul & Jean x



smithy


Joined: 17/07/2008
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Message Posted:
11/07/2009 18:54

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Message 69 of 128 in Discussion

Well done Liz

See you on Monday let you get yourself sorted out first.

I have always said if you have to ask then you cant afford it, thats my theory in life

A certain person is following every thread and putting us all down, dont rise to the bait, just laugh thats what usually gets their goat.

Sheila (safe journey)



Lilli



Joined: 21/07/2008
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Message Posted:
11/07/2009 19:02

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Message 70 of 128 in Discussion

I laugh at them constantly. more time than money on their hands I think judging by some places frequented that they promote and good for them. It just laughable that they can try put you down when they havent even been. Oh well. Looking forward to seeing you.xxxxxx



Brinsley


Joined: 04/04/2009
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Message Posted:
11/07/2009 19:04

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Message 71 of 128 in Discussion

Guido



borodave would've either had a heart attack or you'd have got yourself a free dish washer for six months if he had seen the bill for the fine fresh oysters and steak tartare we had a week or so ago. No accounting for taste and cheapskates! Worry not.



Richard



guidosp1


Joined: 30/12/2008
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Message Posted:
12/07/2009 09:57

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Message 72 of 128 in Discussion

richard, i would love to meet people like weary dave and i would be more than happy to make him sample some real food (not junk food). it would be lovely if his stomac can appreciate(i have big doubts). but then again why should i?. it would probably be a waste of food.

guido



negativenick


Joined: 10/11/2008
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Message Posted:
12/07/2009 11:21

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Message 73 of 128 in Discussion

don't do it guido...



Leave the indians to the, er... Indians....



MickyFinn


Joined: 30/06/2009
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Message Posted:
12/07/2009 13:33

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Message 74 of 128 in Discussion

Maybe Anthony has his own restaurant he is having problems with!!!!! Sour Grapes



Pogle


Joined: 28/08/2008
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Message Posted:
12/07/2009 13:43

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Message 75 of 128 in Discussion

You don't have to be an Indian to make a fine Indian dish. I am sure Guido's training leaves him totally capable of this. Good luck to you on Indian night and I look forward to sampling your fine food in August. Guido, if you need any Indian spices brought over from the UK it would be a pleasure, let me know, I am back on 14th August, email me a list.

Pogle ( you helped me with the fresh milk for the baby)



Kitty1


Joined: 15/03/2007
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Message Posted:
12/07/2009 13:48

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Message 76 of 128 in Discussion

Some people just have no idea. As you say Guido, trying to educate some folk would probably be a waste of food. Those of us who live in the real world and chose not to spend precious hours grinding our (usually groundless) axes are more than happy to support you and those like you trying to earn an honest living and provide a great service.



negativenick


Joined: 10/11/2008
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Message Posted:
12/07/2009 13:53

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Message 77 of 128 in Discussion

don't do it Guido....



Would Duccati start making scooters ?



bumbum


Joined: 18/06/2009
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Message Posted:
12/07/2009 20:37

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Message 78 of 128 in Discussion

that will be a change !!!!!!



Brinsley


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Message Posted:
12/07/2009 21:01

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Message 79 of 128 in Discussion

Guido



Your third 'challenge' is; Chateaubriand (blue) for two, with pommes dauphinoise and a green salad. Unfortunately finances dictate It'll have to be next Month. Your Chess skills can only improve during this period! I know, I'm on a hiding to nothing!!



Richard



Lilli



Joined: 21/07/2008
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Message Posted:
12/07/2009 23:30

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Message 80 of 128 in Discussion

Richard never. You are all so kind . This is a one off as as favour to customers who sampled it last week.We always do a theme once a month. NN Ducati do make scooters sorry. You know he is so jealous anyway now more so. I have just been to see the family amd guess what my son in law has a new love in his life a Ducati how sick is he xxxxx



No1Doyen


Joined: 04/07/2008
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Message Posted:
12/07/2009 23:33

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Message 81 of 128 in Discussion

Welcome back Lilli.



Lilli



Joined: 21/07/2008
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Message Posted:
12/07/2009 23:41

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Message 82 of 128 in Discussion

thank yo Bill glad to be back 12 days of hell xxxxxxx



borodave


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Message Posted:
13/07/2009 17:48

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Message 83 of 128 in Discussion

just to put the record straight i own a restaurant in the north yorkshire moors national park valued at more than 500,000 we serve oysters,razor clams,scallops,cravettes,lobster etc etc i run a plastering buisiness with my son for the past 25 years. i rent a villa every year in tc for 6 months at a cost of 500 per month plus bills and pool maintainance.i have bought a brand new car here even though we are only here for 6 months. my wife and i go out every day to beaches and hotels taking in lunch whenever and where ever. we have a hour round our pool befor getting ready to go out every night eating where ever we fancy.we dont go to supermarkets stocking up on cheap booze to stay in. we have eaten many places including address, ambience,di figaro,the ship,lecam,achmenya and guidos. we have also eaten at many other places on the island. the point i am making is for a curry 40tl is over the top. never eaten in mcdonalds. try rewarding the forum people who support you and not overcharge



Lilli



Joined: 21/07/2008
Posts: 13081

Message Posted:
13/07/2009 18:00

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Message 84 of 128 in Discussion

Hi Boro as a matter of interest how much do you charge for your lobster and oysters. Do you have to go to the trouble to get them as we do here in the trnc. Im so pleased your frequent many restaurants here god knows we all need help as their is so many for the same small slice. Ou theme nights are always 3 starters 3 main courses and 3 deserts . We recently had a take away from Jashans cost 57tl for 2 curries. . I take your point but everybody has a choice xxx



borodave


Joined: 19/05/2008
Posts: 167

Message Posted:
13/07/2009 18:24

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Message 85 of 128 in Discussion

trncpheonix dont understand your post. lillie all our lobster comes in live we retail them around 25 with all the trimmings for a 2kg lobster. we order the night befor for next day delivery and all our food sourced. all our fillet is hung for 4 to 5 weeks. we have a nice saying on the top of our menu which many of our competitors have copied but would not mind if you did WE DONT SERVE FAST FOOD WE SERVE FRESH QUALITY FOOD AS FAST AS WE CAN. please be patient



The-Wicks


Joined: 27/05/2007
Posts: 2279

Message Posted:
13/07/2009 18:30

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Message 86 of 128 in Discussion

Message 85 - you rent a villa for 6 months every year at 500 per month? A short while ago you posted on here that you rent a villa for 6 months every year at 400 per month. Blimey, we've all been hit by inflation but .......................



J



guidosp1


Joined: 30/12/2008
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Message Posted:
13/07/2009 19:13

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Message 87 of 128 in Discussion

to prepare a lobster take about 30 minutes of your chef time cost to 8-9 pounds. in 33 years in catering i never seen anybody serve a 2 kilo lobster. minimum price of lobster per kilo if you buy a large quantity is between 7 to 9 pounds per kilo. 2kilo 14-16 pounds. plus the waiter to serve it plus electric water rent etc.etc.

8+14(minimum)= 22 pounds + exp. that means you loose a minimum of 5-7 pouds every time you serve a lobster. if i was you i'll take it off the menu. just basic matamatic. i now know why you think my dinner it's dear to you.

guido



borodave


Joined: 19/05/2008
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Message Posted:
13/07/2009 19:43

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Message 88 of 128 in Discussion

the wicks last year karishaka 450 this year lapta 500 better villa and location this year guidosp1 dont try to tell mother how to suck eggs i know what i buy i buy our lobsters for and i know i make money if you read all my post you would realise i make money i own my bussinesses and i am retired at the grand old age of 52 also dont be so defensive lillie asked a question i have replyed dont take it personal and yes we do 2 kilo lobster thats what i mean value for money obviously you do smaller lobsters for more money thats up to you



simbas



Joined: 16/07/2007
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Message Posted:
13/07/2009 19:47

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Message 89 of 128 in Discussion

Excuse me Guido , but do you have to justify your business management here to all and sundry ? , i think not ! . Anyone that has eaten at your Bistro will know the quality of the food served and supurb service you give, along with showing such an interest in each and every one of your customers , you don't have to explain anything to anyone .

You take care , Pat x



negativenick


Joined: 10/11/2008
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Message Posted:
13/07/2009 19:48

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Message 90 of 128 in Discussion

don't do it Guido....



Lambourgini don't make tractors do they ?



simbas



Joined: 16/07/2007
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Message Posted:
13/07/2009 19:48

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Message 91 of 128 in Discussion

What's that old saying , oh yes ! " attack is the best form of defence "



keithcaley



Joined: 13/06/2008
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Message Posted:
13/07/2009 20:01

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Message 92 of 128 in Discussion

Never mind Guido,

It's put your post back at the top thanks to good old Dave again...

Remember the old saying? - "All publicity is GOOD publicity"

- You're not actually PAYING him, are you?

Keith.



Tootie


Joined: 28/08/2008
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Message Posted:
13/07/2009 20:17

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Message 93 of 128 in Discussion

borodave, tell me....



If i came and sat outside your "pub" an told every potential customer thats about to walk through the door that the food is exspensive in there and the lobsters are small! what would do or say? Whether it is or not. Tell me what would you do???





Tootie



Brinsley


Joined: 04/04/2009
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Message Posted:
13/07/2009 20:31

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Message 94 of 128 in Discussion

borodave



You must have been a 'plasterer' because you are totally off your head, too many Tetleys affecting your brain cell bank in logical thinking?! A 2 Kilo lobster or cray is on boarder line that when cooked will chew like old boots! Too old! If your business is so successful in a cash flow, hands on environment how can you walk away for 5 months of the year and it's still worth 500,000? Doubt it very much in the present financial climate. Sorry, is that chicken, Lamb, or pork I can smell?...........no it's bullshit!



Richard



Brinsley


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Message Posted:
13/07/2009 22:42

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Message 95 of 128 in Discussion

I notice 'borodave' has not responded, mind you the first half of his code name could to be mistaken for 'borrow....'!



Okay, question which Guido is not allowed to answer; The grading and classification of oysters please! Any self respecting crustacean and shellfish trader should know this. Answer on a postcard please! I'll give the answer later.





Richard



No1Doyen


Joined: 04/07/2008
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Message Posted:
13/07/2009 22:54

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Message 96 of 128 in Discussion

Richard,message 99, sounds a bit fishy to me ))



Brinsley


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Message Posted:
13/07/2009 22:58

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Message 97 of 128 in Discussion

Bill



And there's only two things that smell of fish and one is..............................................!



Richard



No1Doyen


Joined: 04/07/2008
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Message Posted:
13/07/2009 23:08

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Message 98 of 128 in Discussion

Fish.......................



Tootie


Joined: 28/08/2008
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Message Posted:
13/07/2009 23:09

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Message 99 of 128 in Discussion

Are you a "shucker" Richard? lol





tootie



Lilli



Joined: 21/07/2008
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Message Posted:
13/07/2009 23:11

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Message 100 of 128 in Discussion

tootie i can clarify that he is most certainly xxxxxxxxx



Tootie


Joined: 28/08/2008
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Message Posted:
13/07/2009 23:20

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Message 101 of 128 in Discussion

Lilli, Maybe even a shucker packer?



Only joking Richard!





tootie



spider


Joined: 03/01/2009
Posts: 5527

Message Posted:
13/07/2009 23:53

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Message 102 of 128 in Discussion

Richard well said...me thinks i may well know this borodave....tight fisted yorkshire chap.????...full of C*** too.

he must be doing a wind up...and for sure never eaten at Lillis you bet,as most people introduce themselves to lilli..

nod,nod,wink....





Spider,X



Brinsley


Joined: 04/04/2009
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Message Posted:
14/07/2009 00:05

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Message 103 of 128 in Discussion

Lilli



Is Tootie the full quid?



Richard



Tootie


Joined: 28/08/2008
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Message Posted:
14/07/2009 00:21

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Message 104 of 128 in Discussion

Richard



Why you ask lilli if im the full quid?





Tootie



Brinsley


Joined: 04/04/2009
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Message Posted:
14/07/2009 00:27

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Message 105 of 128 in Discussion

It's a bonding thing!



Richard



spider


Joined: 03/01/2009
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Message Posted:
14/07/2009 00:31

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Message 106 of 128 in Discussion

Ha,Ha,HEEEE..





Spider,X



Tootie


Joined: 28/08/2008
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Message Posted:
14/07/2009 00:38

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Message 107 of 128 in Discussion

Right ok, Thats nice!



Hope to see you on the 15th and mayb we can all do some shucking? ;-)



Tootie



Lilli



Joined: 21/07/2008
Posts: 13081

Message Posted:
14/07/2009 00:56

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Message 108 of 128 in Discussion

tootie you are both the full quid. i love both of you and you will get on well with richard. he is knownagble intellegent and a great chess player. he is also a chef and loves good food xxxxx



Brinsley


Joined: 04/04/2009
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Message Posted:
14/07/2009 01:01

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Message 109 of 128 in Discussion

Lilli



Leave it out, the girls will be queuing and it'll be terrible let down for them. And as for Chess your Hubby keeps winning!



Richard



Lilli



Joined: 21/07/2008
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Message Posted:
14/07/2009 01:04

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Message 110 of 128 in Discussion

WHY would they not que for you xxxxxxxx



Brinsley


Joined: 04/04/2009
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Message Posted:
14/07/2009 01:08

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Message 111 of 128 in Discussion

Must change my aftershave!



Richard



guidosp1


Joined: 30/12/2008
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Message Posted:
14/07/2009 07:48

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Message 112 of 128 in Discussion

how can from an indian night event we manage to mention an aftershave?????

i enjoy the little tic-toc

guido



guidosp1


Joined: 30/12/2008
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Message Posted:
14/07/2009 07:54

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Message 113 of 128 in Discussion

richard i haven't seen any answer about the oyster question. one for you...do you know the name of the oyster you had?

searching the internet it's cheating.........he he he he.

guido



Brinsley


Joined: 04/04/2009
Posts: 6858

Message Posted:
14/07/2009 09:21

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Message 114 of 128 in Discussion

Oyster answer:- From the very best, 00, 0, 01, 02, 03, 04, and I think the oysters I had at Guido's were natives. Doesn't really matter whether I'm right or wrong I'll still loose at chess!



Richard



spider


Joined: 03/01/2009
Posts: 5527

Message Posted:
14/07/2009 11:35

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Message 115 of 128 in Discussion

Its name was Ozzie the Oyster...i have heard lilli just cant help but to name them.....







SpiderX



guidosp1


Joined: 30/12/2008
Posts: 341

Message Posted:
14/07/2009 11:40

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Message 116 of 128 in Discussion

they are crassostrea gigas. game of chess?

guido



guidosp1


Joined: 30/12/2008
Posts: 341

Message Posted:
14/07/2009 19:18

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Message 117 of 128 in Discussion

we dont have an aquarium but we do sell lobster about a kilo each.

guido



Brinsley


Joined: 04/04/2009
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Message Posted:
14/07/2009 19:22

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Message 118 of 128 in Discussion

Guido



When you're not busy and finished entertaining Lilli on your day off phone me for reservation please.



Richard



negativenick


Joined: 10/11/2008
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Message Posted:
14/07/2009 19:25

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Message 119 of 128 in Discussion

don't do it Guido - you wouldn't get Ferrari making chicken fried rice, would you ?



Lilli



Joined: 21/07/2008
Posts: 13081

Message Posted:
14/07/2009 20:05

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Message 120 of 128 in Discussion

N/N i will do it just to upset everyone that think i cant do it.lol and lamborghini has produced tractors for the last 40 years.....

guido



negativenick


Joined: 10/11/2008
Posts: 6023

Message Posted:
15/07/2009 17:52

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Message 121 of 128 in Discussion

mess 125 - i know Lilli, it was said tongue in cheek !



keithcaley



Joined: 13/06/2008
Posts: 2521

Message Posted:
15/07/2009 18:35

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Message 122 of 128 in Discussion

Had a 'sneak preview' of the onion bhaji's earlier - Scrummy! (& I have a bee in my bonnet about onion bhaji's !)

Really sorry I can't make it tonight :(

Keith.



Lilli



Joined: 21/07/2008
Posts: 13081

Message Posted:
16/07/2009 09:40

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Message 123 of 128 in Discussion

A big thank yo to all that came last night and made it special for us xxx



Brinsley


Joined: 04/04/2009
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Message Posted:
16/07/2009 09:55

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Message 124 of 128 in Discussion

I hope Guido hasn't given himself Delhi belly as he's cooking chateaubriand for us this lunchtime!



Richard



Lilli



Joined: 21/07/2008
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Message Posted:
16/07/2009 09:57

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Message 125 of 128 in Discussion

no richard he is shopping for you right now. see you later xxxx



zerochlor


Joined: 03/04/2009
Posts: 4024

Message Posted:
16/07/2009 14:08

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Message 126 of 128 in Discussion

interesting thread.



so how was the curry night?



Brinsley


Joined: 04/04/2009
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Message Posted:
16/07/2009 21:56

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Message 127 of 128 in Discussion

Magnificent lunch of chateaubriand & pomme dauphiniose at Guidos today. Cheers



Richard



Lilli



Joined: 21/07/2008
Posts: 13081

Message Posted:
17/07/2009 10:18

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Message 128 of 128 in Discussion

hi zero it was a great night thanks. Brinsley you are very welcome and thank you for the commments xxxxxxxx



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