I think the leafy green on top would look better if it was a variety with a more vibrant green to add contrast
kuchenrolle on
Is that a maggot on top? And is that its eggs sprinkled around on the plate?
bolonga16 on
Gorgeous but you’re covering up your beautiful sear
uslashuname on
Yeah I see the other guy getting downvoted but… those are some seriously grublike onions. When I dig one up in a few months I can show you
ThenListen9126 on
Start with getting rid of the leaf but its still missing something.
Misplacedmypenis on
I’m assuming you used the ritz to thicken your gravy? That’s clever and I give you big props for it. My only critique would be to chop your greens, use a little more and nest it so your beautiful ribs can sit on top. I’d fuck that plate up though.
Dismal_Equivalent_68 on
Remember…you start your description with braised short ribs. I would like to see them. Maybe keep in mind that if you were serving this to some one what they would have to go thru to get a proper bite on their fork. Have fun.
chefadams on
Yes, all the components sound good, but the greens should be chopped…too overbearing as plated. But again, sounds delicious!
heedtheunderverse on
The burnt shallot purée (assuming that’s the dark brown dots), do not appeal to me, IMHO. I’d love to see some mashed starch or maybe a large potato pave brick under the rib.
420fmx on
Is that celery on top? Put the stuff on top under it, chiffonade your greens
demariusxl on
Looks great tbh i would crush that. Is that a crouton tho?
barcwine on
I question the crouton and the onions. But the captured motion of the sauce and the leaf is first-class.
PhilosophyFair9062 on
Finally some good fucking food. I would demolish that
13 Comments
I think the leafy green on top would look better if it was a variety with a more vibrant green to add contrast
Is that a maggot on top? And is that its eggs sprinkled around on the plate?
Gorgeous but you’re covering up your beautiful sear
Yeah I see the other guy getting downvoted but… those are some seriously grublike onions. When I dig one up in a few months I can show you
Start with getting rid of the leaf but its still missing something.
I’m assuming you used the ritz to thicken your gravy? That’s clever and I give you big props for it. My only critique would be to chop your greens, use a little more and nest it so your beautiful ribs can sit on top. I’d fuck that plate up though.
Remember…you start your description with braised short ribs. I would like to see them. Maybe keep in mind that if you were serving this to some one what they would have to go thru to get a proper bite on their fork. Have fun.
Yes, all the components sound good, but the greens should be chopped…too overbearing as plated. But again, sounds delicious!
The burnt shallot purée (assuming that’s the dark brown dots), do not appeal to me, IMHO. I’d love to see some mashed starch or maybe a large potato pave brick under the rib.
Is that celery on top? Put the stuff on top under it, chiffonade your greens
Looks great tbh i would crush that. Is that a crouton tho?
I question the crouton and the onions. But the captured motion of the sauce and the leaf is first-class.
Finally some good fucking food. I would demolish that