What's For Dinner Tonight?

Alienwidow

Alienwidow

Well-Known Member
Beefbisquit said:
View attachment 2985951


Roasted root Vegetable soup - Roasted carrot, potato, turnip, (and cauliflower lol) with Chinese five spice, garlic, cloves, cinnamon, and garnished with tarragon salt and fennel.
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Beef, im gonna give this one a fail. Were you drinkin!

sorry bro, this is gonna sting.

cinnamon never goes in soup, ever. Nope never.
Second, five spice needs meat.
Third, if your going to make a vegetable soup make it taste like a vegetable. That takes skill. Making slop takes none.
Fourth. Roasted veg doesnt belong in soup either if its more than one item, it belongs on a plate, seasoned, with parmesean and zest on it.
Fifth, garnish doesnt mean put a herb floating in the middle of the dish. Mabey a quenelle of cream fresh and chili oil in that brown mess. Or balsamic something and an edible flower might make that color and texture pop an inch. Shit, if your roasting veg you could have roasted a pepper and peeled it you could have garnished with that in strips together over bread and dill.
Those stick blenders can destroy food or make a single ingedient shine.
Sorry for the harsh reveiw lol.

The bottom line is that any one of those veggies would have been better if not made into soup. My 2cents :p
 
clint308

clint308

Well-Known Member
Beefbisquit said:
LOL - root veg soup is never a 'great' colour....

Kind of like Cream of Asparagus soup, the colour can be.... off putting.

Also, I don't have an immersion blender at home, so It's a bit.... chunky. lol
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Yo beef i was joking dude !!!!
I thought it looked just fine , i wish i could cook half the dishes you do !!!:mrgreen:
 
Beefbisquit

Beefbisquit

Well-Known Member
Alienwidow said:
Beef, im gonna give this one a fail. Were you drinkin!

sorry bro, this is gonna sting.

cinnamon never goes in soup, ever. Nope never.
Second, five spice needs meat.
Third, if your going to make a vegetable soup make it taste like a vegetable. That takes skill. Making slop takes none.
Fourth. Roasted veg doesnt belong in soup either if its more than one item, it belongs on a plate, seasoned, with parmesean and zest on it.
Fifth, garnish doesnt mean put a herb floating in the middle of the dish. Mabey a quenelle of cream fresh and chili oil in that brown mess. Or balsamic something and an edible flower might make that color and texture pop an inch. Shit, if your roasting veg you could have roasted a pepper and peeled it you could have garnished with that in strips together over bread and dill.
Those stick blenders can destroy food or make a single ingedient shine.
Sorry for the harsh reveiw lol.

The bottom line is that any one of those veggies would have been better if not made into soup. My 2cents :p
Click to expand...
Going to disagree!

Squash soup with five spice and carrot puree with five spice is extremely common, my man! The use of white chocolate/5 spice also goes amazingly with carrots and parsnip!

My Chef (who is internationally famous, multi-gold medal winning competition chef - he's training for the Bocuse D'or, if that's any indication of his skill level) uses similar spices in soups all the time. We made a similar soup two days ago in culinary school, almost the same ingredients; but way more five spice and the stock they used at school wasn't as good as my homemade stuff.

Using tarragon salt/herbed salt or fennel, deep fried kale, mint, or other herbs is completely acceptable for soups too. Microgreens are another common one, or things like deep fried, fine julienne of leeks or sweet potato.

The intention was to add a swirl of cream, but I forgot to pick some up!

The soup, was DELICIOUS. I have no regrets! :D




ALLLL of that being said, the soup did look like shit, and I poorly selected my garnish. lol
 
Alienwidow

Alienwidow

Well-Known Member
clint308 said:
Yo beef i was joking dude !!!!
I thought it looked just fine , i wish i could cook half the dishes you do !!!:mrgreen:
Click to expand...
I had an apprentice once who i asked to make the soup du jour because i had to go pick up a couple things at the store for dinner service. When i got back i asked my utterly hopeless apprentice what skillfull representation of the chefs tallent hed come up with. He pointed twards the giant pot on the stove with five times the soup i needed in it and said grilled vegetable. It was the color of beefs soup. I was instantly angry but not nearly as angry as i was about to get.
i asked young apprentice what vegetables hed used because i thought we were running quite low on our stock. He replied the ones in the cooler, all of them. This is where the vein in my temple started pulsating. Then i tasted it. I wish i was european because they have way better cuss phrases than americans for this type of thing. It tasted like vomit. Litterally just like barf.....with cinnamon added.
There were two firsts i believe for this young apprentice in this dish hed made. One was his first soup hed ever made, and the other was the first time hed used cinnamon in a dish. Both were miserable fails. The soup went right down the toilet while he stood there looking at the floor saying it tasted ok to him while i yelled somthing along the lines of " fucking goddamn unsalvagable puke you dumb....". Then i had to leave again to get more veg for service after id made another soup.
Ive always said, once you master the classics, then do weird shit. Until then, dont do anything weird.
 
Beefbisquit

Beefbisquit

Well-Known Member
Alienwidow said:
I had an apprentice once who i asked to make the soup du jour because i had to go pick up a couple things at the store for dinner service. When i got back i asked my utterly hopeless apprentice what skillfull representation of the chefs tallent hed come up with. He pointed twards the giant pot on the stove with five times the soup i needed in it and said grilled vegetable. It was the color of beefs soup. I was instantly angry but not nearly as angry as i was about to get.
i asked young apprentice what vegetables hed used because i thought we were running quite low on our stock. He replied the ones in the cooler, all of them. This is where the vein in my temple started pulsating. Then i tasted it. I wish i was european because they have way better cuss phrases than americans for this type of thing. It tasted like vomit. Litterally just like barf.....with cinnamon added.
There were two firsts i believe for this young apprentice in this dish hed made. One was his first soup hed ever made, and the other was the first time hed used cinnamon in a dish. Both were miserable fails. The soup went right down the toilet while he stood there looking at the floor saying it tasted ok to him while i yelled somthing along the lines of " fucking goddamn unsalvagable puke you dumb....". Then i had to leave again to get more veg for service after id made another soup.
Ive always said, once you master the classics, then do weird shit. Until then, dont do anything weird.
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LOL

That poor bastard is probably still scared to make soup to this day. :D


I didn't use random veg, I made root veg soup!
 
tip top toker

tip top toker

Well-Known Member
You sure know how to make an apprentice feel comfortable in the kitchen.. The outcome of the soup was just as much your fault as his :)
 
Alienwidow

Alienwidow

Well-Known Member
Beefbisquit said:
Going to disagree!

Squash soup with five spice and carrot puree with five spice is extremely common, my man! The use of white chocolate/5 spice also goes amazingly with carrots and parsnip!

My Chef (who is internationally famous, multi-gold medal winning competition chef - he's training for the Bocuse D'or, if that's any indication of his skill level) uses similar spices in soups all the time. We made a similar soup two days ago in culinary school, almost the same ingredients; but way more five spice and the stock they used at school wasn't as good as my homemade stuff.

Using tarragon salt/herbed salt or fennel, deep fried kale, mint, or other herbs is completely acceptable for soups too. Microgreens are another common one, or things like deep fried, fine julienne of leeks or sweet potato.

The intention was to add a swirl of cream, but I forgot to pick some up!

The soup, was DELICIOUS. I have no regrets! :D




ALLLL of that being said, the soup did look like shit, and I poorly selected my garnish. lol
Click to expand...
Lol, all chefs have to be critics. It just makes you better hearing it. All in good fun, i got some cream in the fridge if ya need to borrow some ;)
 
DST

DST

Well-Known Member
Made omelet last night, kind of bastardised 4 cheese Spanish omelet, with cubed/diced potatoes, bacon, onion, dried basil, gorgonzola, oude kaas zaanlander, parmagano, and then young cheese grated on top, served with some home made tomato chutney. Heerlijk!
 
Don Gin and Ton

Don Gin and Ton

Well-Known Member
sounds bomb man;) gorgonzola and new cheese mmmm.. i threw together a bolognese. like in 20 minutes flat and it tasted much nicer than any i've done in double+ and simmered it down slowly.
 
Beefbisquit

Beefbisquit

Well-Known Member
20140207_204400.jpg

Beef tournedos with a compound butter, sauteed Swiss chard, deep fried sweet potato julienne with curry mayo.

[video=youtube;OFGgbT_VasI]https://www.youtube.com/watch?v=OFGgbT_VasI&feature=kp[/video]
 
Beefbisquit

Beefbisquit

Well-Known Member
20140208_200946.jpg

Pan seared salmon with crispy skin, duck fat roasted asparagus and red potatoes with garlic, fresh dill, coriander, salt pepper. Fresh dill and coriander mayo, with a touch of cayenne. Salmon was done simple; salt pepper, fresh dill, butter, coriander.
 
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