"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Reply
 
Thread Tools Display Modes
 
Old 03-20-2007, 12:53 AM   #21
Executive Chef
 
Join Date: Aug 2004
Location: Raton,NM, USA
Posts: 4,573
Iron Chef !I dissagree I think thyme can be way over whelming I think a simple white wine risotto with the right amount of fresh garlic is the way to go. I agree the fish is overpowering where as a great salad might be better.How ever Im trying to work with the kid and let him do his thing.I also believe if you can displace the fish with a bit of bread and keep it really mild it can work.But you need to tone it down a bit or maybe alot.
__________________

__________________
jpmcgrew is offline   Reply With Quote
Old 03-20-2007, 01:14 AM   #22
Executive Chef
 
Join Date: Aug 2004
Location: Raton,NM, USA
Posts: 4,573
I think you need to master the classics in order to evolve once you have mastered the classics then you go out to make the classics even better, then you evolve outside of those but you can only do that after you know the basics and have the appreciation and a good understanding of what works then you get more creative and its not easy.Its an appreciation of these that work and then you learn that what you love can make you learn how to make foods come together and then create to make it even better.
__________________

__________________
jpmcgrew is offline   Reply With Quote
Old 03-20-2007, 03:41 AM   #23
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
Quote:
Originally Posted by jpmcgrew
Iron Chef !I dissagree I think thyme can be way over whelming I think a simple white wine risotto with the right amount of fresh garlic is the way to go.
Can you point out where in my post that I said thyme is NOT overwhelming? Any flavor can be overwhelming if you put too much of it. I said that lemon is a nice compliment to thyme and would add more flavor to the risotto than just thyme alone.

Quote:
Originally Posted by jpmcgrew
I also believe if you can displace the fish with a bit of bread and keep it really mild it can work.But you need to tone it down a bit or maybe alot.
I have no idea what you're talking about by this statement. How can you displace the fish with bread? Displace means to remove. You're saying that by removing the salmon and adding bread--not to mention keeping the bread mild--the dish will become better? Now if you were to complement or supplement the salmon with bread, that's a different story.

__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 03-20-2007, 10:15 AM   #24
Executive Chef
 
Join Date: Aug 2004
Location: Raton,NM, USA
Posts: 4,573
Ok! Mr. Smarty Pants!I heard what you said but I gave my opinion I meant it can be easy to over do the thyme also I dont know if dried or fresh or how much hopefully fresh will be used if its dry its easy to over do it.
Your right I did not mean to say displace but as you said to compliment.
Relax! its a food forum not english 101.
__________________
jpmcgrew is offline   Reply With Quote
Old 03-20-2007, 04:33 PM   #25
Sous Chef
 
csalt's Avatar
 
Join Date: Jul 2006
Posts: 909
Quote:
Originally Posted by tsi88kid
I'm serving the Salmon raw.

I might want to cure it though considering normal people might not like raw salmon.

Do you think there is such a one as a 'normal person'?
__________________
csalt is offline   Reply With Quote
Old 03-20-2007, 05:06 PM   #26
Executive Chef
 
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
As a few others have said: Make up your own dishes. That way no one can compare it and it's truly your own.
__________________
Jeekinz is offline   Reply With Quote
Old 03-20-2007, 05:18 PM   #27
Sous Chef
 
csalt's Avatar
 
Join Date: Jul 2006
Posts: 909
Quote:
Originally Posted by Jeekinz
As a few others have said: Make up your own dishes. That way no one can compare it and it's truly your own.

I 100% agree. You will also have a deep satisfaction at having worked so hard and I'm sure, so successfully.
__________________
csalt is offline   Reply With Quote
Old 03-20-2007, 05:20 PM   #28
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,393
What I want to know is how a kid can afford the caviar?
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 03-20-2007, 05:27 PM   #29
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,393
Quote:
Originally Posted by ironchef
Unless you stick in an intermezzo or another course between the salmon and chicken, I don't like the progression of flavors between the two....
Ok now on the serious note: Intermezzo was exactly what I was thinking. Light sorbet would work really nice.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 03-20-2007, 05:27 PM   #30
Head Chef
 
auntdot's Avatar
 
Join Date: Aug 2004
Posts: 2,418
Csalt, yep I think I am sorta a normal person. OK, maybe not as normal as ABC, but certainly ABnormal. Yeah, that describes me.

After thinking about the menu, and I would not opine but opinions were invited, is that it sounds a bit busy, at least for me.

I believe were I going to do such a thing, and I am not capable of it, I would concentrate on taking the simple and making it elegant. Shunning the tendency towards pizzazz. but making the dishes seem simple. I appreciate a chef who can just take ingredients and bring out their flavours without a lot of fru-fru.

Just my take on the matter.
__________________

__________________
auntdot is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:34 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.