Test feast
Mar. 13th, 2006 09:35 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
msmemory_archiveTest feast went well. Everything was edible -- though we identified a few tweaks to make. No psychodrama either, yay. I don't think ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
learnedax really meant to have let himself get drafted into a full kitchen afternoon, but it was great to have his help.
Spot feedback:
Preset -- garlic needs to be kept more moist. Bake covered, probably, and likely more olive oil.
First course -- change the herbs on the carrots. Thyme and tarragon were not quite it. Oregano perhaps.
Chicken worked excellently well.
Ember day tart had too much onion, not unusual. I would put more egg/cheese and less onion, buttpau is in charge of those and I'll defer to her opinion.
Cook the frumenty just a tad longer, another 5-10 mins.
Second course -- the lamb was unevenly cooked, perhaps because I had to buy a shank roast with bone, instead of boneless, for the test feast. The people who like rare were happy, the people who like well done thought there should have been more well-done bits. Everybody liked the garlic-rosemary crust.
Mushroom tarts were just fine.
Sauces -- it would be hard to make too much garlic sauce. Eliminate the apple sauce, it's dull and modern.
Pea soup worked for those who like pea soup. Of course it would be better with a nice chunk of bacon, but we're trying for vegetarian.
Watch the timing. Because we were at home, with just one table, we got sloppy about the flow between courses.
learnedax really meant to have let himself get drafted into a full kitchen afternoon, but it was great to have his help.Spot feedback:
Preset -- garlic needs to be kept more moist. Bake covered, probably, and likely more olive oil.
First course -- change the herbs on the carrots. Thyme and tarragon were not quite it. Oregano perhaps.
Chicken worked excellently well.
Ember day tart had too much onion, not unusual. I would put more egg/cheese and less onion, but
tpau is in charge of those and I'll defer to her opinion.Cook the frumenty just a tad longer, another 5-10 mins.
Second course -- the lamb was unevenly cooked, perhaps because I had to buy a shank roast with bone, instead of boneless, for the test feast. The people who like rare were happy, the people who like well done thought there should have been more well-done bits. Everybody liked the garlic-rosemary crust.
Mushroom tarts were just fine.
Sauces -- it would be hard to make too much garlic sauce. Eliminate the apple sauce, it's dull and modern.
Pea soup worked for those who like pea soup. Of course it would be better with a nice chunk of bacon, but we're trying for vegetarian.
Watch the timing. Because we were at home, with just one table, we got sloppy about the flow between courses.
no subject
Date: 2006-03-13 03:36 pm (UTC)carrots - oregano, OR dill. fresh dill possibly a bit of dill seed. we shoudlahve dill from the mushrooms leftover if we want.
ember day tart - hm. i thoughtit was ok, but i am strange. i think maybe 12oz rather then 16 of onion but i wouldn't raise the other thigns lowerignthe oonions wil lahve the smae effect.
frumenty wants a parsley o ntop of it for pretty.
pea soup - onions need to be fried mroe i believe.
that was too much plum sauce for ne table, i think half is good.
seemed to be about hte right amountof mushrooms and of green sauce. also of lamb. caue ther ewould have been less leftovers if i could eat mroe of it :)
abutthe right amount of chicken, but maybe more bread for sops?
too much butter for a table.
i think mushroom tart could have used more salt and meber daytart could have used mroe cinnamon...
lemonade definitly needs lemons floating in it