"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Special Events Planning & Holiday Cooking
Reply
 
Thread Tools Display Modes
 
Old 07-30-2015, 05:12 PM   #11
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,323
Carry the heat to the chocolate sauce and include almonds as part of the nuts. End with nuts then chocolate and use a smoked finishing touch I am sure others will chime in. Keep us posted as the menu gets tweaked.
__________________

__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 07-30-2015, 05:16 PM   #12
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,323
I would use the gremolata on the carrots. Instead of pepper pesto you could do a Rome so sauce Hate auto correct. R-o-m-e-s-c-o and char the peppers...
__________________

__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 07-30-2015, 05:17 PM   #13
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,323
*smoked finishing salt.
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 07-31-2015, 03:29 AM   #14
Assistant Cook
 
Join Date: Jul 2015
Location: Copenhagen
Posts: 5
Thank you so much for all the replys, I have high hopes for this forum as I lack any type of these "higher level amaterur" formums in denmark.

Were my doubts are is concistency thoughout the menu or courses. Not sure if it ties all together as you are hihglighting.

Af for starters i have made a roasted red pepper "salsa" before with balsamico, lemon and olive oil, beautiful. This is into consideration again.

Main course is definitely were my doubts are.
Brisket is not very dinner like, it just has a wow factor for flavor and tenderness. The reason for using terres major was to have something with a total different texture and profile.
Terragon Aioli with baked roasted garlic.....perhaps is not such a good fit. I chose that to have a little "sauce" for the medallion, but the pommes puree is VERY rich so perhaps some acidity would be better here - roasted red pepper salsa works very well with meat.
Gremolata is a strong flavor, so I might be a bit too overpowering for the carrots.
__________________
fluxdon is offline   Reply With Quote
Old 07-31-2015, 03:42 AM   #15
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,323
The gramolata would just be the carrot tops with some off the crisps toasted. A bit of lemon juice e and EVOO, sea salt and pepper. Nothing too heavy just to taste. You could add some chopped basil to sweeten it up. It would garnish the carrots. I hate typical g on my Smartphone.
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 07-31-2015, 11:00 AM   #16
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,888
Send a message via Skype™ to taxlady
Quote:
Originally Posted by fluxdon View Post
Thank you so much for all the replys, I have high hopes for this forum as I lack any type of these "higher level amaterur" formums in denmark.

Were my doubts are is concistency thoughout the menu or courses. Not sure if it ties all together as you are hihglighting.

Af for starters i have made a roasted red pepper "salsa" before with balsamico, lemon and olive oil, beautiful. This is into consideration again.

Main course is definitely were my doubts are.
Brisket is not very dinner like, it just has a wow factor for flavor and tenderness. The reason for using terres major was to have something with a total different texture and profile.
Terragon Aioli with baked roasted garlic.....perhaps is not such a good fit. I chose that to have a little "sauce" for the medallion, but the pommes puree is VERY rich so perhaps some acidity would be better here - roasted red pepper salsa works very well with meat.
Gremolata is a strong flavor, so I might be a bit too overpowering for the carrots.
Are you sure you mean "brisket". Brisket is not very tender at all and is often used for supper. The Danish word for brisket is oksebryst, spidsbryst, or oksespidsbryst.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 07-31-2015, 11:44 AM   #17
Assistant Cook
 
Join Date: Jul 2015
Location: Copenhagen
Posts: 5
Quote:
Originally Posted by taxlady View Post
Are you sure you mean "brisket". Brisket is not very tender at all and is often used for supper. The Danish word for brisket is oksebryst, spidsbryst, or oksespidsbryst.
Yes I am sure. I have cooked it before and it is fantastic.
130 degrees Fahrenheit one 48 hours in the sous vide :)
__________________

__________________
fluxdon is offline   Reply With Quote
Reply

Tags
menu

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 05:12 AM.


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