"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Reply
 
Thread Tools Display Modes
 
Old 12-16-2005, 05:00 PM   #21
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,732
thanks ish, i just searched and found out it's aka the oyster plant, because it has a slight delicate taste of oysters, or as you've said, the sea.
__________________

__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is online now   Reply With Quote
Old 12-16-2005, 05:01 PM   #22
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
Quote:
Originally Posted by buckytom
psst, ic, that's amuse bouche, spelled with an "h".

are you going to serve them on little spoons, as i understand is the custom, so it is a single bite of amusement?

your menu looks fantastic. i wish i was there. you really are an iron chef!

oh, btw, what is salsify?
Yeah I saw that...but this was only what I had on my notes so it's not the one being printed (I hope). The won ton is going to be deep fried with an indentation in it, so it resembles a "bowl" sorta. Then it will fit in a Chinese soup spoon which will be the base. The description ended up calling it a "tuile", which is like a thin and crispy medium used to serve food on or in. Can be made out of parmesan, cookie, or whatever.

Salsify is often called Oyster root, because the taste resembles that of oysters. It's long and skinny, and you can treat it as you would a parsnip or potato, although it's not as starchy as a potato.
__________________

__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 12-16-2005, 05:01 PM   #23
Executive Chef
 
Join Date: Nov 2004
Location: Scotland
Posts: 2,977
Corazon
I always have currants in my freezer from the autum pickings - red, white and black currants. They come in extra handy for sauces, flavourings etc.

When I make redcurrant sauce (rather than just buy it in ready-made jars from the supermarket)

I tbsp balsamic vinegar
Scant full glass of full bodied red wine
1 oz butter
3/4 oz redcurrants


Deglaze the roasting pan (duck, goose et al) with balsamic vinegar and red wine. Add the butter and redcurrants and reduce the sauce for a couple of minutes.
__________________
Ishbel is offline   Reply With Quote
Old 12-16-2005, 05:07 PM   #24
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,732
thanks ic, man, i keep reading your menu to try to wrap my mind around some of your dishes. they are awesome, and i am convinced that i will have to track you down one day to dine in your place. i would happily pay a buck 10 for what you're offering.
i really miss my old days of restaurant hopping.

great idea of using a chinese soup spoon, btw.

how many wine pairings will there be? one for each course?
__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is online now   Reply With Quote
Old 12-17-2005, 03:51 AM   #25
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
Quote:
Originally Posted by buckytom
thanks ic, man, i keep reading your menu to try to wrap my mind around some of your dishes. they are awesome, and i am convinced that i will have to track you down one day to dine in your place. i would happily pay a buck 10 for what you're offering.
i really miss my old days of restaurant hopping.

great idea of using a chinese soup spoon, btw.

how many wine pairings will there be? one for each course?
No, it comes with four glasses of wine. We've found that by giving one glass per course, we get a lot more that is thrown away, even though the pours are less than a normal glass (4 oz instead of 6 oz)
__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 12-17-2005, 10:10 AM   #26
Head Chef
 
callie's Avatar
 
Join Date: Jun 2005
Location: Colorado
Posts: 1,709
I'm so excited! My daughter and her husband are coming for Christmas! Christmas Eve we're having pork enchiladas, tacos, tamales, chips/salsa. Christmas Day we're having prime rib. We haven't settled on all the side dishes yet.
__________________
Practice random acts of kindness.

callie is offline   Reply With Quote
Old 12-17-2005, 06:17 PM   #27
Head Chef
 
kyles's Avatar
 
Join Date: Dec 2003
Location: UK
Posts: 1,181
Send a message via MSN to kyles
Due to my healthy living regime, Col (the dh) has decided that we are going to a restaurant for Christmas day, so I can have a one day blow out, and not nibble on food preparations and leftovers for weeks. Does this man know me well or what?????
__________________
kyles is offline   Reply With Quote
Old 12-24-2005, 03:24 PM   #28
Assistant Cook
 
Join Date: Dec 2005
Posts: 4
Christmas Eve (today) we are having Portuguese Bacalau. Very yummy!!
Tomorrow I am making Prime Rib and Yorkshire Pudding....

Guess I will be living at the gym in the new year.
__________________
www.schmecks.com
The Internets Premier Cooking Store
Schmecken is offline   Reply With Quote
Old 12-24-2005, 07:01 PM   #29
Chef Extraordinaire
 
middie's Avatar
 
Join Date: Aug 2004
Location: Cleveland,Ohio USA
Posts: 16,264
Send a message via Yahoo to middie
I'm making glazed ham, sweet potatoes, mashed potatoes, corn, rolls, and green bean casserole.
the bf's mom is bringing over turkey, stuffing, and cranberry relish for those who don't like ham.
dessert we have a choice of 3 pies... apple, cherry, or sweet potato.
__________________

__________________
middie 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 04:06 PM.


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