Tasting Menu Event at Myriel in Minneapolis

[larry_stewart]

Looks like quite a feast. Other than being grilled, do you have any idea what else they may have done to the rutabaga to make it outstanding ? I love rutabaga, but don't really know what to do with them other than making some kind of mash ( which is really good, but they are a one trick pony in my hands ).

 

[Steve Kroll]

Looks like quite a feast. Other than being grilled, do you have any idea what else they may have done to the rutabaga to make it outstanding ? I love rutabaga, but don't really know what to do with them other than making some kind of mash ( which is really good, but they are a one trick pony in my hands ).

Hi Larry,

I'm a rutabaga fan too. Aside from being grilled, that white dollop on top was the secret sauce... literally. I think it was some kind of horseradish sour cream. There might also have been some dill in it. It paired perfectly with the smoky grilled veggie.

I looked for recipes when I got home but didn't find anything comparable. So I might have to do some experimenting. Rutabagas are a very underappreciated vegetable in my opinion.

 

[taxlady]

I am another rutabugger fan. I use them when I make something with roasted veggies. They are a great contribution to this recipe:

Roasted Root Vegi Bisque

I just made this for lunch. I licked the ladle. I ate too much, it was that good. mixed root vegis (no beets, they overwhelm it) garlic (leave the skin on the cloves) some onion a few hot peppers, seeded Cut vegis in large chunks toss with olive oil line a couple of cookie sheets/jelly roll...

www.discusscooking.com

There are photos further down in the discussion.

Also, way back when @PrincessFiona60 was still with us (RIP, miss you PF), we discussed vegan mayo and she said that you could make vegan mayo with just cooked rutabaga and oil. That the two would emulsify.

 

[Andy M.]

Thanks for sharing your experience. Some of those dishes look tasty. Some I'd be skeptical of.

 

[Steve Kroll]

Also, way back when @PrincessFiona60 was still with us (RIP, miss you PF), we discussed vegan mayo and she said that you could make vegan mayo with just cooked rutabaga and oil. That the two would emulsify.

I recently discovered there is a vegan tsatsiki sauce on the market made using the liquid left from cooking chickpeas. Seriously. Talk about repurposing something you would normally toss out.

I've had it and it's delicious.

The recipe sounds great, but that thread reminded me of members who have either passed on or stopped posting. It was a little sad.

 

[Jade Emperor]

Tasting menus can quickly become a hot topic - some love the inventive aspect and theatre of it all, while others loathe the pretentiousness and often random things presented together.
I have no problem with the tasting menu concept, but for me, it only really works in the hands of a very talented chef. There are far too many mediocre cooks extolling their own virtues by throwing scraps of cheap leftovers onto a plate and telling us it’s an artistic expression - arrant nonsense!
Done well, these types of menu can be revelatory (and sometimes eye-poppingly expensive) but it comes down to the quality and thoughtfulness of each dish.
Glad you enjoyed your experience, Steve!

 

[dragnlaw]

I thought a 'tasting menu' was to be able to go to a restaurant (high end) and taste all of the various dishes normally presented by that very restaurant. Yes, probably expensive and yes, I can see why it would only be presented at certain times, perhaps every couple of months or more.

 

[Jade Emperor]

There are some places that offer small flights of a variety of their normal menu, but most tasting menus nowadays are served as an array of dishes especially curated by the chef for their particular event. Good ones are carefully designed, use very high quality ingredients and display a unique flair that aims to show the chef’s signature. As many great examples as there are poor ones out there now.

 

[dragnlaw]

Never was one to jump on the bandwagon. I'm so behind the times.

 

[Jade Emperor]

I was once invited to a chef friend’s tasting menu event, and the theme was “Weeds”
The cavalcade of dishes included nettle soup, soursop jelly, dandelion salad, thistle ice cream and so on.
Some items were…interesting, but I baulked at the $195 price tag and discreetly shook my head at the surrounding wannabes proclaiming the second coming.

 

[dragnlaw]

Something will freeze over before I pay $195 to taste some weeds.

Edit:
Actually if the chef were to pay me the $195 to taste some weeds I might reconsider.

 

[Jade Emperor]

LOL, yes. I was an invited guest. There is no possible universe where I would pay for that.

 

[Steve Kroll]

Well... as I mentioned from the start, it was a group of us celebrating my daughter's birthday and new job. She appreciated it quite a bit, and we all had a great time. I covered the cost of her and my son-in-law's dinner (except the wine pairings). I can afford it and was happy to do it.

 

[taxlady]

I recently discovered there is a vegan tsatsiki sauce on the market made using the liquid left from cooking chickpeas. Seriously. Talk about repurposing something you would normally toss out.

I've had it and it's delicious.

The recipe sounds great, but that thread reminded me of members who have either passed on or stopped posting. It was a little sad.

That sounds interesting about the aquafaba in the tzatziki. The garlic in tzatziki reminded me of another vegan sauce in that vein, toum. Have you ever tried toum or made it? I haven't tried making it myself, but I do enjoy it when I get it with Middle Eastern food.

 

[Sir_Loin_of_Beef]

Sunchoke "Confit" with Grilled Cabbage and Celery Oil. One word... yummy! Daughter did not care for it. The sunchoke gave me bad gas.

View attachment 71601

Jerusalem artichoke. It would go great with Israeli couscous.

 

[Jade Emperor]

Toum is really nice

 

[Steve Kroll]

That sounds interesting about the aquafaba in the tzatziki. The garlic in tzatziki reminded me of another vegan sauce in that vein, toum. Have you ever tried toum or made it? I haven't tried making it myself, but I do enjoy it when I get it with Middle Eastern food.

I know what it is, but I don't think I've ever had it.

Edit: actually I take that back. I have had it at Lebanese restaurants, but I didn't know what it was called.

 

[Jade Emperor]

I know what it is, but I don't think I've ever had it.

Edit: actually I take that back. I have had it at Lebanese restaurants, but I didn't know what it was called.

I tried it au naturel when it was the “thing”.
BETTER THAN WATER!!! NECTAR OF THE GODS!!! BUY IT NOW!!!!

Ummm…actually no. Tasted rank.
I can deal with aquafaba when it’s used in a dish, but I won’t be selling my first born for a bottle so that I look en pointe at the exclusive health club.

 

[larry_stewart]

A few years back I stumbled upon a product that makes vegan sauces using aquafaba ( along with other ingredients) Including Tzatziki. I ordered a 3 jar sample pack out of curiosity. It wasn't bad, just not worth the price ( pricey + shipping). I just checked out their site, and they added a bunch of new flavors since I last visited. Some recipes I follow call for aquafaba. I once tried making a dessert which was topped with an aquafaba " Whipped cream". I didnt care for it. Not sure if it was a mental thing ( just knowing it was the liquid from chickpeas) or I literally did stilll taste the subtle bean flavor.

Tzatziki Dip

Aquafaba replaces the yogurt in this classic mediterranean cucumber & dill sauce. Our tzatziki is a refreshing veggie & chip dip, a salad dressing, perfect for wraps, and pairs well with our baked falafel or any protein of your choosing! All of our products are plant-based, top-9 allergen free...

www.fabalish.com

 

[Steve Kroll]

A few years back I stumbled upon a product that makes vegan sauces using aquafaba ( along with other ingredients) Including Tzatziki. I ordered a 3 jar sample pack out of curiosity. It wasn't bad, just not worth the price ( pricey + shipping). I just checked out their site, and they added a bunch of new flavors since I last visited. Some recipes I follow call for aquafaba. I once tried making a dessert which was topped with an aquafaba " Whipped cream". I didnt care for it. Not sure if it was a mental thing ( just knowing it was the liquid from chickpeas) or I literally did stilll taste the subtle bean flavor.

The only aquafaba product I've ever had was the Fabalish tzatziki sauce. It came with one of my food deliveries.

I thought it was good. I'm not sure I could even differentiate from the yogurt based version. But I've not gone back to reorder it because tzatziki is something I can easily make at home.

I'm not sure I could stomach it as a dessert topping... probably for the same reasons as you.