I'd like to thank everyone for their ideas in what was a fun thread, well mostly fun *ahem*.
Being I had everything I needed for ED's idea I went ahead and tried that, this is what a two year olds size portion of panko breaded rib roast and side of horseradish Bechamel sauce looks like.
Yes that some egg from the breading on the upper right from the cutting board, so I get no points for food photography. :rolleyes:
I happened to make some adult sized portions as well and despite the horseradish Bechamel it did taste quite a bit like a good country fried steak. I REALLY liked the sauce and even made a second batch to finish off the roast even without the panko.
anna I may not be a retired chef but I am quite well versed on the internet and internet protocol, so let me explain my reasoning.
Here on this board there is a very large contingent of people who's posts I've read over the last year or so, who I know, know what they are talking about and who often have ideas you won't find in a simple google search. I personally started 'really' cooking around two years ago and in that time I've quickly learned just how many HORRIBLE recipes there are out there. One I did (and I know I cooked properly) was indescribably bad. Now when doing something that many chefs never have done on there own such as dry aging should I trust the web alone with so many professional and helpful people here? To put it in pop culture terms that would be like asking the audience to help answer a question on nuclear physics when your lifeline had a PhD physicist.
But then when ED presented his panko breaded idea he mentioned a Bechamel sauce. Now being I'm not a chef I didn't know how to make one, nor did I think I had ever made one. It turns out I did but I just didn't know it when I made a cheese sauce this summer. Either way I used the power of google. found the recipe that made the most sense for this basic sauce, and being I could find no good horseradish versions online, I used my best judgement on that.
Asking an experanced chef for a recepie of a Bechamel sauce would have been a waste of their time you see, but asking them, who have to deal with leftovers from a money sense what to do with extra roast was right on the money.