Wow, I don’t particularly like Spanish octopus, but this looks really good. It looks like you did a good job leaning into the saltiness of the meat with the salad, salsa, and dollops of sauce. I’d like to know more about the dish, as this is an ingredient that I’ve had to use in the past, but have never been terribly proud of how it turned out.
[deleted] on
Perfection! I have never been able to crisp pulpo like this on the grill.
VagrancyHD on
I always feel like people miss a really good opportunity to use flow when plating octopus.
The meat is giving you both direction and a focal point, hop on board that line and use it to your advantage to make it more playful. Also perhaps consider revising your plate and the salad, while it no doubt tastes lovely I find it visually unappealing.
Hope that gives you something to play with.
gharr87 on
So I’d plate this on round plates if available. The sauce on plate should be a bit more composed, maybe a bit of starch to control the runs. What are the components? What is the cooking method on the octopus?
TwopintsyaPrick on
I mean it looks well cooked, and the colours are decent but the plating could be miles better, it looks sloppy and rushed.
creamcheese_wonton on
It speaks spanish??….well.not anymore lol
MojoLava on
Pulpo baby! I’d tighten up the red shit and show off some of that char. I like the design of the plate a lot though. Awesome plating but I’d condense the plating a bit
Edit: I’m also going to disagree with the round plate suggestion. This feels abundant and full visually but maybe 2 notches off for me. Love the build, love the plate. Just a *little* bit cleaner on the plating
limerickdeath on
I’d slice it for service:
dovtrestman on
Was that from Sababa in DC?
Loose-Gain-2447 on
Everyone keeps coming at you for the plate. But tbh, I’ve served octopus on round plates n I feel like it’s takes away from the beauty of the full protein. It’s always chopped weird to fit the plate or you can’t see that it’s a full tentacle. The salad I love how you placed at the thickest part of the protein it gives it a nice flow lit waterfall like aesthetic. Was it good?
OpenSet630 on
Did you give any thought to peeling it?
junesix on
Cook on octopus looks great.
The plate and dots says upscale but the plating, main sauce, greens, and whole tentacle feels a bit more rustic. Seems would be tighter if picked a composition.
Either go clean and refined and thin out/purée the main sauce and slice the thicker parts of octopus or go rustic and change the plate and spread the dots.
Also not sure if this is intended to be an app or main.
ajw1899 on
Love it Chef. I am also in agreement that the square plate looks great. 9/10 would eat
samusp on
*Gordon Ramsey voice* It looks like the octopus had a shit on the plate.
In all seriousness though, the plating could definitely use some refinement. Give it another couple tries, tighten it up a bit. Maybe loose the mayo looking turds on the plate; not sure what purpose they have other than filling empty space. maybe puree the red slop and have a nice splat of that with a splat of the aioli or whatever that is over top of the other splat. Too many textures in my opinion. The texture of the octopus could be contrasted with a nice smooth sauce bed and the salad could use a drizzle to top it off a bit more.
All in all it looks dated and unfinished. Looks like it would taste good but the texture would be mediocre (mostly due to the red slop and the mayo turds).
Electrical-Spirit-63 on
That looks so good. Wish my wife liked Octopus and whole fish. Feel like I am being neglected on what I can cook.
cyanicecreamdream on
Octopus always makes me think we are horrible for eating such intelligent beings. Almost intellectual cannibalism. Plating it like this makes me very averse to eating it.
16 Comments
Wow, I don’t particularly like Spanish octopus, but this looks really good. It looks like you did a good job leaning into the saltiness of the meat with the salad, salsa, and dollops of sauce. I’d like to know more about the dish, as this is an ingredient that I’ve had to use in the past, but have never been terribly proud of how it turned out.
Perfection! I have never been able to crisp pulpo like this on the grill.
I always feel like people miss a really good opportunity to use flow when plating octopus.
The meat is giving you both direction and a focal point, hop on board that line and use it to your advantage to make it more playful. Also perhaps consider revising your plate and the salad, while it no doubt tastes lovely I find it visually unappealing.
Hope that gives you something to play with.
So I’d plate this on round plates if available. The sauce on plate should be a bit more composed, maybe a bit of starch to control the runs. What are the components? What is the cooking method on the octopus?
I mean it looks well cooked, and the colours are decent but the plating could be miles better, it looks sloppy and rushed.
It speaks spanish??….well.not anymore lol
Pulpo baby! I’d tighten up the red shit and show off some of that char. I like the design of the plate a lot though. Awesome plating but I’d condense the plating a bit
Edit: I’m also going to disagree with the round plate suggestion. This feels abundant and full visually but maybe 2 notches off for me. Love the build, love the plate. Just a *little* bit cleaner on the plating
I’d slice it for service:
Was that from Sababa in DC?
Everyone keeps coming at you for the plate. But tbh, I’ve served octopus on round plates n I feel like it’s takes away from the beauty of the full protein. It’s always chopped weird to fit the plate or you can’t see that it’s a full tentacle. The salad I love how you placed at the thickest part of the protein it gives it a nice flow lit waterfall like aesthetic. Was it good?
Did you give any thought to peeling it?
Cook on octopus looks great.
The plate and dots says upscale but the plating, main sauce, greens, and whole tentacle feels a bit more rustic. Seems would be tighter if picked a composition.
Either go clean and refined and thin out/purée the main sauce and slice the thicker parts of octopus or go rustic and change the plate and spread the dots.
Also not sure if this is intended to be an app or main.
Love it Chef. I am also in agreement that the square plate looks great. 9/10 would eat
*Gordon Ramsey voice* It looks like the octopus had a shit on the plate.
In all seriousness though, the plating could definitely use some refinement. Give it another couple tries, tighten it up a bit. Maybe loose the mayo looking turds on the plate; not sure what purpose they have other than filling empty space. maybe puree the red slop and have a nice splat of that with a splat of the aioli or whatever that is over top of the other splat. Too many textures in my opinion. The texture of the octopus could be contrasted with a nice smooth sauce bed and the salad could use a drizzle to top it off a bit more.
All in all it looks dated and unfinished. Looks like it would taste good but the texture would be mediocre (mostly due to the red slop and the mayo turds).
That looks so good. Wish my wife liked Octopus and whole fish. Feel like I am being neglected on what I can cook.
Octopus always makes me think we are horrible for eating such intelligent beings. Almost intellectual cannibalism. Plating it like this makes me very averse to eating it.