Interesting backdrop… rocks on the ground outside, but it works.
Would be nice to see it from the side also. Have you done a version with it sliced, or do the fillings ooze too much? Otherwise, it’s a good way to give it more vertical depth – used to do it at an old place I worked at. It is nice how it fits the edge of the plate (can probably wipe those bits that leak out around the edge).
Also, what’s the garnish for the creme fraiche and how practical is it to eat it?
Someone will probably disagree with me, but I do love some of the negative space on the left.
Any-Brain-894 on
just curious, not hating, why creme fraiche instead of a mexican / central-american crema?
Kusakaru on
I would totally eat this. Any salsa tips? Yours looks great.
3 Comments
Interesting backdrop… rocks on the ground outside, but it works.
Would be nice to see it from the side also. Have you done a version with it sliced, or do the fillings ooze too much? Otherwise, it’s a good way to give it more vertical depth – used to do it at an old place I worked at. It is nice how it fits the edge of the plate (can probably wipe those bits that leak out around the edge).
Also, what’s the garnish for the creme fraiche and how practical is it to eat it?
Someone will probably disagree with me, but I do love some of the negative space on the left.
just curious, not hating, why creme fraiche instead of a mexican / central-american crema?
I would totally eat this. Any salsa tips? Yours looks great.