"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 03-19-2007, 11:53 PM   #21
Executive Chef
 
Join Date: Aug 2004
Location: Raton,NM, USA
Posts: 4,572
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, 12:14 AM   #22
Executive Chef
 
Join Date: Aug 2004
Location: Raton,NM, USA
Posts: 4,572
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, 02:41 AM   #23
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,557
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, 09:15 AM   #24
Executive Chef
 
Join Date: Aug 2004
Location: Raton,NM, USA
Posts: 4,572
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, 03:33 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, 04:06 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, 04:18 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, 04:20 PM   #28
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,551
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, 04:27 PM   #29
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,551
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, 04:27 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
Old 03-20-2007, 09:22 PM   #31
Senior Cook
 
Join Date: Jan 2007
Location: everett, ma
Posts: 225
Send a message via AIM to tsi88kid
well heres the thing I was thinking I might be able to do a beef carpaccio as an appetizer. I went to the ACF meeting today and we had a 5 course meal and beef carpaccio was part of the 1st course and i loved it.

Also I understand that I need to be making my own things and i love being creative and making the presentation look great however I really enjoy making the classic french and italian dishes especially french. Until I learn more about classical/traditional dishes I dont want to go crazy overboard.

I have rethought the creme freche and grey poupon sauce and I am thinking about going with with a creme freche and lemon infused sauce if I stick with salmon so that the flavor of the salmon will be sort of toned down. If I was going to make a beef carpaccio I think I would serve it possible with a Bernaise sauce.
__________________
Cook for love and passion not for money
tsi88kid is offline   Reply With Quote
Old 03-20-2007, 09:50 PM   #32
Senior Cook
 
Join Date: Jan 2007
Location: everett, ma
Posts: 225
Send a message via AIM to tsi88kid
When I said Creme Fraiche and lemon juice infused I ment combind the Creme Fraiche with the lemon juice and zest.
__________________
Cook for love and passion not for money
tsi88kid is offline   Reply With Quote
Old 03-20-2007, 09:53 PM   #33
Assistant Cook
 
Join Date: Mar 2007
Posts: 29
Sounds Great, I look forward to seeing what you end up doing
Flightschool is offline   Reply With Quote
Old 03-21-2007, 12:30 PM   #34
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,551
Beef appetizer, then fish, then meat agoin, mmm, not a good idea in my book. Fish comes first then meat, no mixing.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 03-21-2007, 12:55 PM   #35
Executive Chef
 
Join Date: Aug 2004
Location: Raton,NM, USA
Posts: 4,572
Why does it hafto to be a meat or fish appetizer ?It could be something else with vegetables or cheese or something Phyllo dough or puff dough filled with something like artichoke.aparagus or mushroom and some french cheese filling.Like a great salad {small} and something with the above to go with it.
Cheese ramekins? Possibilities are endless.
jpmcgrew is offline   Reply With Quote
Old 03-21-2007, 10:08 PM   #36
Senior Cook
 
Join Date: Jan 2007
Location: everett, ma
Posts: 225
Send a message via AIM to tsi88kid
I really want to do a carpaccio so I will do just the beef carpaccio. I will not use the salmon anymore.

Also I will probably do a reduced balsamic vinager over the beef carpaccio it should be good.
__________________
Cook for love and passion not for money
tsi88kid is offline   Reply With Quote
Old 03-21-2007, 11:26 PM   #37
Head Chef
 
Join Date: Mar 2005
Location: Bloomington, IN
Posts: 1,129
Send a message via AIM to college_cook
Make sure you get some good balsamic. I dunno if this is allowed b/c of your age, but balsamic/red wine redux. are pretty tasty as well.
college_cook is offline   Reply With Quote
Old 03-21-2007, 11:29 PM   #38
Senior Cook
 
Join Date: Jan 2007
Location: everett, ma
Posts: 225
Send a message via AIM to tsi88kid
I think they would let me because I'm not getting drunk so it should be alright.
__________________
Cook for love and passion not for money
tsi88kid 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




All times are GMT -5. The time now is 10:22 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.