Menu I made

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jpmcgrew

Executive Chef
Joined
Aug 31, 2004
Messages
4,569
Location
Raton,NM, USA
:) 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

Executive Chef
Joined
Aug 31, 2004
Messages
4,569
Location
Raton,NM, USA
:) 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.
 

ironchef

Executive Chef
Joined
May 11, 2003
Messages
3,557
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The SPAM eating capital of the world.
jpmcgrew said:
:) 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.

jpmcgrew said:
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.

 

jpmcgrew

Executive Chef
Joined
Aug 31, 2004
Messages
4,569
Location
Raton,NM, USA
:) 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.
 

csalt

Sous Chef
Joined
Jul 23, 2006
Messages
909
tsi88kid said:
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'?:LOL:
 

Jeekinz

Washing Up
Joined
Oct 23, 2006
Messages
4,630
Location
New Jersey
As a few others have said: Make up your own dishes. That way no one can compare it and it's truly your own.
 

csalt

Sous Chef
Joined
Jul 23, 2006
Messages
909
Jeekinz said:
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.:)
 

CharlieD

Master Chef
Joined
Oct 17, 2004
Messages
9,962
Location
USA,Minnesota
ironchef said:
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.
 

auntdot

Head Chef
Joined
Aug 25, 2004
Messages
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.
 

tsi88kid

Senior Cook
Joined
Jan 8, 2007
Messages
225
Location
everett, ma
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.
 

tsi88kid

Senior Cook
Joined
Jan 8, 2007
Messages
225
Location
everett, ma
When I said Creme Fraiche and lemon juice infused I ment combind the Creme Fraiche with the lemon juice and zest.
 

CharlieD

Master Chef
Joined
Oct 17, 2004
Messages
9,962
Location
USA,Minnesota
Beef appetizer, then fish, then meat agoin, mmm, not a good idea in my book. Fish comes first then meat, no mixing.
 

jpmcgrew

Executive Chef
Joined
Aug 31, 2004
Messages
4,569
Location
Raton,NM, USA
:) 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.
 

tsi88kid

Senior Cook
Joined
Jan 8, 2007
Messages
225
Location
everett, ma
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.
 

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