Looks good! Except that dill oil that needs to be a more vibrant colour, what technique did you use to make it?
Wizard-of-Odds on
A few things:
-That isn’t dill oil, that’s a condition. Maybe not even safe to consume if you’re not joking about leaving it in the sun (!?!?).
-“olive tapenade” – tapenade **is** from olives no need to specify, only needed when it’s the same/similar production process but from different ingredients and even then you might wanna give it another name as tapenade is a fixed name – and from olives.
-where’s the fennel salad? i guess under the fish? if so maybe spread it out just a little bit under there so you can see it peaking out slightly
-how did you incorporate the pumpernickel?
-are these slices of cornichons on top?
-what’s the broth/dressing(?) it all sits in?
would give it 05/10 because it looks nice at first glance but once you take a closer look the illusion fades. of course i cannot judge the taste through reddit but there are some things that don’t go as well together (IMO).
Keep beeing creative, keep improving <3
lordpunt on
If you want to intensify the colour of your oil use heaps and heaps of whatever herb you are using or substitute it with parsley as parsley remains a fairly neutral flavour as a herb oil. Blanch your herbs and then shock them in ice to retain the colour. Squeeze as much moisture out as possible and don’t squeeze the strained herb once you’ve filtered it as it still retains a lot of moisture and will cause sediment in your oil that’ll make it spoil quicker.
HouseEducational5039 on
Looks like a turd in a toilet bowl 😂😂
imeuru on
It doesn’t look or sound recognizable at all which makes it very unappealing, also it looks like it’s a dookie floating in a toilet full of piss and something oily that the body refused to digest.
6 Comments
Looks good! Except that dill oil that needs to be a more vibrant colour, what technique did you use to make it?
A few things:
-That isn’t dill oil, that’s a condition. Maybe not even safe to consume if you’re not joking about leaving it in the sun (!?!?).
-“olive tapenade” – tapenade **is** from olives no need to specify, only needed when it’s the same/similar production process but from different ingredients and even then you might wanna give it another name as tapenade is a fixed name – and from olives.
-where’s the fennel salad? i guess under the fish? if so maybe spread it out just a little bit under there so you can see it peaking out slightly
-how did you incorporate the pumpernickel?
-are these slices of cornichons on top?
-what’s the broth/dressing(?) it all sits in?
would give it 05/10 because it looks nice at first glance but once you take a closer look the illusion fades. of course i cannot judge the taste through reddit but there are some things that don’t go as well together (IMO).
Keep beeing creative, keep improving <3
If you want to intensify the colour of your oil use heaps and heaps of whatever herb you are using or substitute it with parsley as parsley remains a fairly neutral flavour as a herb oil. Blanch your herbs and then shock them in ice to retain the colour. Squeeze as much moisture out as possible and don’t squeeze the strained herb once you’ve filtered it as it still retains a lot of moisture and will cause sediment in your oil that’ll make it spoil quicker.
Looks like a turd in a toilet bowl 😂😂
It doesn’t look or sound recognizable at all which makes it very unappealing, also it looks like it’s a dookie floating in a toilet full of piss and something oily that the body refused to digest.
‘The sauce looks broken to me’