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I need a starch...

post #1 of 16
Thread Starter 
I am serving a grilled teriyaki salmon fillet with haricot vert almandine.... what kind of starch do i use???? Would a couscous go well, or a potato? if so, how can i get creative??? how do i prepare it?
post #2 of 16
The fact that you are writting menus and can not figure this out yourself scares me. Terriaki and green beans almandine is a frightful flavour combonation.
Two things are infinite: the universe and human stupidity; and I'm not sure about the universe.

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Two things are infinite: the universe and human stupidity; and I'm not sure about the universe.

www.azurerestaurant.ca
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post #3 of 16
Stick with themes. Teriyaki Salmon? O.K. stay wit the Asian theme and do some kind of rice, maybe with some kind of neat garnish like crispy-fried lotus root chips...
...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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post #4 of 16
Thread Starter 

thanx.

im not writing a menu for a resteraunt. im a SR. in high School, and this is a project. So Jeebus shouldnt be Scared, and i dont appriciate the carcasim. i take this seriously, and think of fellow cooks and chefs like brothers whom i havent met. And that fact that i was going out on a limb and asked for a helping hand from a fellow brother, just to be mocked in turn frightens me. feel free to keep your commentss to yourself. i just hope you take your kitchen staff more seriously when they have questions.

Also thanx to foodpump. i dont know Asian cuisine so well.... maybe it would be a good idea to switch to a citrus salmon. it would go better with the almandie anyway. and i think ill serve it with a friut salsa.
post #5 of 16
Not that I approve of the manner in which Jeebus replied, but I sort of understand it. When you have the word "chef" in your username, people will assume you are a chef. Which you are not.

That said, you seem to be married to the haricot verts amandine, to the point of changing your MOP on the salmon to suit it. Does your project entail building a dish around the beans?

I would stick to the original dish and use this opportunity to familiarize yourself a bit more with Asian cuisines.
Anulos qui animum ostendunt omnes gestemus!
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Anulos qui animum ostendunt omnes gestemus!
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post #6 of 16
I like foodpump's idea... Dont worry about some of the members cant make everyone happy. Stay up, later.
post #7 of 16
hmmmm. maybe think beyond the square.

lets see - noodles count as starch, perhaps some noodles such as hokkien, egg or glass noodles. again you could look at the regional cuisine and reverse engineer it into something that you would see fitting into an asian concept.

Just because it doesnt fit into the norm doesnt mean that it wont work.

This is ls about using your brain and spatially twisting a concept until it works.
"Nothing quite like the feeling of something newl"
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"Nothing quite like the feeling of something newl"
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post #8 of 16
I agree with Greg. Don't back down on your Teriyaki Salmon. Use it to familiarize yourself with some aspects of asian cuisine. Reinvent your beans to be a little more asian and then look into what starches you could use. Rice would be the most obvious but as Nick said, there are many different asian noodles you could use, or maybe some type of asian dumpling. Use this project to move beyond your "comfort zone" and experiement with a new cuisine.
http://www.onceachef.com/ is my personal blog where I share many recipes, my passion for cooking, and all things food.
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http://www.onceachef.com/ is my personal blog where I share many recipes, my passion for cooking, and all things food.
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post #9 of 16
How about some soba noodles dressed with a light vinaigrette?
post #10 of 16
Do soybeans count as a starch?
post #11 of 16
Wasabi laced sweet potato pancakes...??? Or lemongrass infused pave.
DITCH THE GREEN BEANS ALMANDINE! NO NO!
Stick w/ what the overall theme would be...or get funky with it, but don't go w/ a "banquet" standard. How abot ginger&lime brocolli rappe, or hoisin&pineapple snap peas, or just snap peas/snow peas,with citrus reduction and horseradish.?
Like all good meals, this too shall pass
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Like all good meals, this too shall pass
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post #12 of 16
I just think that it's funny that both almonds and green beans (though a slightly different variety) are used in Asian cooking and everyone is jumping on the flavor profiles.

These may just be a matter of changing the technique, no?
post #13 of 16
what im am saying is twist the idea. What is stopping you from making a hash brown utilising half potato and half egg noodles as a starch and using that as a base for your dish. Are you locked into using haricot vert sauce?

Ive meld some interesting things together based on gut feelings. Also when given a recipe, smell the ingredients and base a dish on the first things you think of or what it reminds you of (pumpernickel bavarois - just add the flavours that stirs in your mind, in this case fruit cake and sherry)

Just use your imagination guided by your senses (and a little research)

Now go away and bring me back a result.
"Nothing quite like the feeling of something newl"
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"Nothing quite like the feeling of something newl"
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post #14 of 16
you shouldn't be so sensitive on the internet...there's a lot of people and you're not always going to a helpful response.
i agree with a lot of responses. i would do some research on japanese cuisine. maybe look at some menus online to see some parings and personalize it to make it your own:chef:
post #15 of 16
Hmm, without reading other posts, I say go with Wasabi mashed potatoes with a pool of miso broth and enokis swimming around the potatoes. Yummers.
Outside of a dog, a book is a man's best friend. Inside of a dog it's too dark to read. - GM
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Outside of a dog, a book is a man's best friend. Inside of a dog it's too dark to read. - GM
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post #16 of 16
I personally don't care about the plate, I just hope Techchef will return.
I'm a firm believer in using the profile to try to understand a little something about new posters. He states he is a culinay student. I'm also not saying there was anything wrong in this thread. I also know what is was like when I was coming up, and I thought I had just created the world, and a chef cut me down at the knees.
It sounded like this class was still in the basics and probably did not want to go outside the box. I thought one post about the beans and almonds being used in Asian preperations was good. Maybe he just needed to tweek the beans to welcome any starch.
Just my thoughts. We need all the young minds around here as we can get.

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Never! Live To Work!:::::::Work To Live!::Life Is Too Short!!
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