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ChefTalk.com Valentines Menu Contest Thread - Page 3

post #61 of 79

so ed what ingredients do you have that an at home cook/forager can't access?

cooking with all your senses.....
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cooking with all your senses.....
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post #62 of 79

I never went on about it being unfair.  I thought your menu was lovely and enjoyed reading all the menus.  I'm entitled to my opinion and therefore that is why I did not enter the contest myself.  I enjoyed reading the menus, I even voted for the one that I liked best and then I congratulated all the winners.  Perhaps I don't value conjuring up a fantasy menu as much as I value pulling it off in real life.  I don't see what's so offensive about that.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #63 of 79

ky,

you know i pm'd you, but i want to clarify to the rest....my last post sounds kinda mean the way it came out, which was in no way my intention...i jokingly meant to say don't be gettin all 'big wordy' instead of just 'wordy'...apologies if it was mistook...seems i have been doing that alot with this contest...think we do need to let this dog lie....

joey

am very surprised that you got deleted...that never happens to you!

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #64 of 79

I think the Valentine's Day contest had everything to do with Menu & Romance. Look at my menu, no big deal, nothing to brag about But, hook that menu up with adventure, Romance and something completely different than most people are doing, it's a winner. I could have a Romantic meal in McDonald's, so it really isn't about the menu at all. The Menu would be more of the main focus if the contest was about another Holiday....................ChefBillyB

post #65 of 79

All very interesting comments about the contest. I have won contests, and lost contests where I was convinced I had the best entry. But the one thing I have learned is that when it comes to contests and judging/voting, the winning entry is completely subjective. Unless it is to a contest such as a race or a sport where there is a clear and undeniable method of winning, there is no use carping about the outcome, unless it was rigged, and that's another issue entirely.

If you don't like the way the contest was constructed speak to the person who designed it privately. Maybe your ideas are well founded and will be taken into consideration. Otherwise just deal with the results and move on.

 

I have noticed that a lot of threads have degenerated into choosing sides and throwing stones. I will say this is not limited to Cheftalk by any means. It seems to be endemic of the way our whole world is starting to act, here and abroad. I meant to climb this particular soapbox in the thread about Foodtv and Paula Deen's recipe because that was a perfect example of what I was talking about, but it seems to be happening in this thread as well. It's a sad state of affairs when simple discussions become the Hatfields and McCoys and it doesn't matter which side you're on because once it degenerates, everyone is wrong.

 

It was a contest, we had winners, and everyone else including myself was a runner up and I'm sure we all had a nice Valentines Day regardless. Why not leave it at that.

My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
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My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
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post #66 of 79


 

Quote:
Originally Posted by Koukouvagia View Post

I guess you'd have to be a pro to appreciate the fine art of menu design.  Me, I'm just a home cook.  I appreciate fine dining when I can afford it but I have neither the time, money, or kitchen help it would require to pull off fancy menus in my own kitchen.  I have a hungry husband and a passion for good ingredients.  I'm actually really glad we had a contest of this nature but perhaps in the future years it can better executed.  Perhaps we can have a cooking contest next time.  Maybe we can have a recipe contest, or something that requires some kind of action.  We've had photography contests before and those who could partcipate did so beautifully.  I'm more than happy to participate in cheftalk activities but for us simple folk cooking at home we don't cook fancy food.  Had I posted my real menu I wouldn't have received a vote and I didn't want to do that.  Had I made up a fancy make believe menu then maybe I would have, but I don't cook like that, I can't contribute something of that nature.  I don't think it's productive for any of you to argue over who's menu was better and more appropriate etc, because again it's pointless, none of them actually took place anyway.  All the menus were a lovely read.... but my prime rib tasted awesome and was perfectly cooked! And the best part was the leftovers, what fantasy menu can beat that?

What?   All this pointless bickering.  I didn't see any pics of your menu either.  Who cares?  Why would I make up a random menu and grocery list if I was not planning on executing it?  I live on the East Coast and enjoy Southern cooking...so that is what I made.  Taking advantage of local ingredients available, focusing on seafood, pork and low country cooking.  Everyone should be happy people participated without all the assumptions that menu's were not executed.
 

"Food, like a loving touch or a glimpse of divine power, has that ability to comfort."  ~Norman Kolpas
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"Food, like a loving touch or a glimpse of divine power, has that ability to comfort."  ~Norman Kolpas
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post #67 of 79

I enjoyed reading  the recipes. Saw some good ideas of things to try for just fun meals regardless of event.

post #68 of 79

Me too!  Thoroughly enjoyed seeing other people's style and ideas.  I think everyone did a great job.  Congrats Tigerwoman and Shroomgirl...well deserved.  peace.gif

"Food, like a loving touch or a glimpse of divine power, has that ability to comfort."  ~Norman Kolpas
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"Food, like a loving touch or a glimpse of divine power, has that ability to comfort."  ~Norman Kolpas
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post #69 of 79

Oh boy, now I'm REALLY "in trouble"! Not for an "unexecuted menu" but for an "unmenued execution"!crazy.gif

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #70 of 79
Quote:
Originally Posted by PeteMcCracken View Post

Oh boy, now I'm REALLY "in trouble"! Not for an "unexecuted menu" but for an "unmenued execution"!crazy.gif



lol, Working Chef Slacker... thanks for the new Oxymorontongue.gif

"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #71 of 79

I guess you'd have to be a pro to appreciate the fine art of menu design.  Me, I'm just a home cook. 

 

Koukouvagia, I believe you are confusing fine-dining and restaurant-style presentation with menu design. Being a home cook does not exclude you from that process.

 

Anytime you plan a meal you are designing a menu. Maybe you don't write it down. And maybe you don't think of it that way. But that's what it is.

 

A menu is merely the description of a meal. When you get up in the morning and decide, "well, tonight I'm gonna make that roast that's been in defrosting in the fridge," you have started the menu design. Then you decide you'll have garlic mashed with it, and haricot verts with almonds. Now you're really into the menu. You know hubby will be tired when he gets home, so decide to greet him with a Cosmo and some nuts, to give him a chance to unwind. Then perhaps a nice soup, to start with. And a light dessert of some to finish off. Do you just think "soup" and "dessert?" Of course not. Once you've decided on soup, you pick one that will complement the beef that will follow. And do the same thing with your dessert choice.

 

Congradulations! You have just designed a menu for that night.

 

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #72 of 79

I have made many Valentine's Day dishes this year for a few situations. I didn't participate in the contest because I had none of the dishes planned ahead of time.

 

I would love to post some of the pictures of what I have done, but I don't know if I should post them here or in another forum or start a new thread.

 

dcarch

post #73 of 79

make a new thread..."The what I would/did/or could have done for Valentines thread" ... I think a few people will chime in, especially those that didn't post for the contest for whatever reasons. I'd like to see what you got in pictures if nothing else..while I don't take them often, I am a sucker for good food pics.

 

as an aside for the Pro's...Shroomgirl has a Mystery basket list going here: http://www.cheftalk.com/forum/thread/64221/cooking-local-vs-1-stop-shopping

 

Her and I have both posted the menus we would serve, I encourage you guys to do the same. Positive feedback and good critiquing will be applied.

 

 

If we have savvy home cooks that want to give it a shot feel free to copy the list of ingredients and start a new thread in the General food discussion forums and I am sure we will have a good time discussing the different menus. Guess what? no prizes...no time limit...no pics (unless you really want to)biggrin.gif

 

It's food people ...have some flippin fun for Slartibartfasts sakedrinkbeer.gif

"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #74 of 79

Thanks.

 

I will organize the pictures and start a new thread.

 

dcarch

post #75 of 79

Folks why not let it all go. The contest is over. Who ever won congratulations, who ever lost congratulations for entering.. There were no losers . Let it rest and those who are unhappy, Do your thing next year.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #76 of 79



 

Quote:
Originally Posted by KYHeirloomer View Post

I guess you'd have to be a pro to appreciate the fine art of menu design.  Me, I'm just a home cook. 

 

Koukouvagia, I believe you are confusing fine-dining and restaurant-style presentation with menu design. Being a home cook does not exclude you from that process.

 

Anytime you plan a meal you are designing a menu. Maybe you don't write it down. And maybe you don't think of it that way. But that's what it is.

 

A menu is merely the description of a meal. When you get up in the morning and decide, "well, tonight I'm gonna make that roast that's been in defrosting in the fridge," you have started the menu design. Then you decide you'll have garlic mashed with it, and haricot verts with almonds. Now you're really into the menu. You know hubby will be tired when he gets home, so decide to greet him with a Cosmo and some nuts, to give him a chance to unwind. Then perhaps a nice soup, to start with. And a light dessert of some to finish off. Do you just think "soup" and "dessert?" Of course not. Once you've decided on soup, you pick one that will complement the beef that will follow. And do the same thing with your dessert choice.

 

Congradulations! You have just designed a menu for that night.

 



 Of course I do, I always do and most of the time I do write my menus down.  Mostly for planning and shopping for the week and also because we have a standard weekly menu. (Monday = vegetarian, Tuesday = seafood, Wednesday = salad, Thursday = soup, Friday = pasta etc).  And I hold host quite a lot of elaborate dinner parties and write out menus and then keep and save my menus in a folder.  I've always written menus and have given lots of thought to them, like what should follow a course etc.  It's not easy stuff and well worth the effort.  So yes I know how to write a menu, but only for practical purposes, it's not in my personal philosophy to write out a menu that I don't execute maybe I'm weird.  It's as strange to rational as writing out an ingredient list and not shopping for any of it lol.  Why would I do that?  Anyway, I haven't been trying to argue against the winners or participants in any shape or form, I hope you all know that.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #77 of 79
Quote:
Originally Posted by shroomgirl View Post

 

...I'll start posting menus from my farmer dinners.....essentially I cook whatever is on the market for farmers coming into town/chefs & food enthusiasts & media show up at my dinner table.  Simple, heavy in veg meals where the prayer is a thank you and a listing of all those that grew the food on the table. There are no names to the dishes unless I make um up...which is a big friggin' pain for me...but listing the ing and the techniques is easy enough.   Farmers' markets have exploided across the country in the past 5 years, even around the world....so that would be a cool contest or just a thread.....make a meal out of what you found at your farmer's market, bonus for pix of the dishes....

 

 



Shroomgirl, I'm already looking forward to read and/or see some of your work!

It doesn't have to turn into a contest. A farmer's market food thread would be so nice.

post #78 of 79
Quote:
Originally Posted by Koukouvagia View Post



 



 (Monday = vegetarian, Tuesday = seafood, Wednesday = salad, Thursday = soup, Friday = pasta etc).  

 

I like that idea! I don't know why I never thought of doing something like that (unless I did and forgot which is entirely possible as well!)

 

I think I will give this a go. 

My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
Reply
My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
Reply
post #79 of 79
Quote:
Originally Posted by chrose View Post


 


 Yes what's great about it is that there is still quite a bit of flexibility involved, there's no rigid menu.  Take Friday night pasta night for example.  I may serve papardelle bolognese, or I could serve mac n' cheese, or I could make a risotto, or I could make pizza.  Whatever it is it's CARB day!!  Or take Tuesday seafood night.  That may mean broiled salmon, or it could mean shrimp pasta, or it could simply mean tuna fish sandwiches.  The whole point is that we are splitting up our week nutritionally so that every week we introduce plenty of veggies, fish, etc.  Also on any given night we're not left with open ended ideas about "what's for dinner?" It's already narrowed down to being pasta night so we're not even considering sushi or pot roast.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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