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Old 03-17-2008, 11:47 PM   #11
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way to go I think your idea was terrific, will try it soon
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Old 03-18-2008, 05:33 AM   #12
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Honestly, I think it needs a little something. Maybe a mix of mesclun with some kind of vinaigrette? Parmesan curls or Parmesan "chips" made by sprinkling shredded parm into a warm skillet until it melts?
Something I learned about plating: Use odd, not even, number of items. In this case, place 3 or 5 stuffed potatoes on each plate instead of 4 for a more pleasing presentation.
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Old 03-18-2008, 11:18 AM   #13
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Thanks for the pic Allen. It looks as wonderful as it sounds! I like having the potatoes stuffed from the end like you did - it looks elegant. Did you use a melon baller to scoop out the inside of the potatoes?
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Old 03-18-2008, 11:31 AM   #14
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You basically "cheated" - crab, bacon, mornay - what's not to love?

If you lay the potato sideways, and these are an appy, you could do two of these to a plate and make a parmesan "bowl" with a bit of mesclun topped with your red pepper coulis, as well as using it to decorate the plate. Use a brush to make one decorative swipe with the coulis - think curved swipe around the potatoes or one swipe near the parmesan bowl.
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Old 03-18-2008, 12:24 PM   #15
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Yes, I used a melon-baller to hollow out the taters. That's one tool in my kit that I never really thought I'd use much, but it's a good thing I keep it handy.

I cheated when I made the Mornay sauce. The cold-foods banquet cook keeps a bag of "scrap" cheese in the produce box from when he has to make cheese trays. He wants folks to use that stuff, so I just grabbed some cheese out of the bag. If I remember right, there was Swiss, a little cheddar, some white cheddar, a little Guoda, etc.

I prefer to use Jack cheese for Mornay sauce, as it has just the right consistency for melting. We just don't have any right now.

I should have thought about the odd-number bit. I used to do Native American beadwork, and that's all based on odd numbers.
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Old 03-18-2008, 06:42 PM   #16
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I thought classic Mornay Sauce used Gruyere.

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Old 03-18-2008, 10:18 PM   #17
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oh I just ate but this thread makes me hungy...deep fried potato... crab... cheese and uh yeah the bacon is the clincher... YUM
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Old 03-19-2008, 01:12 AM   #18
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Quote:
Originally Posted by Goodweed of the North View Post
I thought classic Mornay Sauce used Gruyere.

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He had to use what he had on hand - food costs, you know!
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Old 03-19-2008, 06:37 PM   #19
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That, and we didn't have any Gruyere in the house anyway, so I used mostly Swiss (closest thing we had), plus a couple others for "that something special/extra" that makes you go, "Hmmmmmmm".
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Old 03-20-2008, 01:21 AM   #20
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IMHO - people underestimate the versitility of the basic spud! If you know the nature (waxy or mealy), flavor characteristics of your various varieties, and how different cooking techniques impact the texture - you have a basic understanding of the pallet you have to work with.
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