I like the original version way more, just loose the onions on that piece of zucchini and present them all cut side up – looks like it would eat way better too and I love the actual plate for the dish
the big ass swoosh to me looks dated and also Thai curry to me is not that thick, looks like the right consistency in the first version
Kusakaru on
As a vegetarian, I’d love to eat a dish like this with such thought put into it!
kuuiyneko on
I think this looks much better than the previous version, good work!
Upbeat_Instruction98 on
The smear is too much, but the dish looks delicious and better than your first version.
madarbrab on
The browning, marks, and cut on the zucchini look fantastic.
[deleted] on
[removed]
AlienRemi on
Time for some genuine feedback.
The puree color is unappetizing, it should be brighter and more colorful. You can peel your zuchini before you cook it for the puree, then blanch the peels and blend them in separately, maintaining a vibrant green color. That or throw in a bunch of spinach.
Your seared zuchinis are gorgeous, why hide them so much? They should be the star of your show and at the forefront of your plate. The eye should be drawn here.
Your herb garnish is way too stemy. Removing stems will give a more professional finish.
Pink pickled onions always remind me of Mexican food and will always visually lean me in that direction, i do love pickled onions. More of a personal preference but I would use a different veg (maybe some pickled Yellow zuchini ribbons).
Is the lettuce (or cabbage) really adding anything? Seems out of place here. Have you considered rainbow chard leaves instead? Would add height and color.
I’m not sure what the final veg is but it looks hammered, again not much vibrancy.
Without the pink onion I actually prefer the first plating. Your dish is struggling with color, bright to brown greens with pops of bright pink is a weird combo.
That said it sounds delicious, and no one can truly evaluate your work without tasting it.
monkey_trumpets on
The puree is….not appealing.
Buck_Thorn on
I see a number of comments stating that the color of the puree was a turnoff for them. I disagree, but I do think that the **amount** of puree is visually unappealing to me. Otherwise, I think its lovely, and the pink of the pickled onion is a nice bit of color contrast. (referring to the 1st photo)
Pdchefnc on
I think the ratio is off, too much puree, too small zucc for this size.
Try to take the puree make a dollap, smash it down with a sauce pot, should make a lightning bolt effect.
Build off the bottom of the circle. Maybe swap the cabbage for red cabbage that you brine/pickle/ toss in a sweet/spicy rice vin. Then go zucchini and is that a trumpet mushroom? You should decide which is the star, if it’s not the mushroom maybe cut that again on a bias and lay it somewhere near the edge of the puree.
I would add some thin cut of Fresno chili or something vibrant red, maybe even do a chili oil or the new hotness(crushed red chili flakes that are toasted and crunchy….
The broccolini I think is what that is, destroyed and kinda out of place. Do a play on some rainbow cauliflower? Or shaved rainbow carrots for the Thai look.
Honestly looking at it I might go with a romesco sauce instead or Thai infused red pepper sauce for the color.
chefbarnacle on
The smear color is way too grainy and the color is off. Other then that looks yummy.
11 Comments
I like the original version way more, just loose the onions on that piece of zucchini and present them all cut side up – looks like it would eat way better too and I love the actual plate for the dish
the big ass swoosh to me looks dated and also Thai curry to me is not that thick, looks like the right consistency in the first version
As a vegetarian, I’d love to eat a dish like this with such thought put into it!
I think this looks much better than the previous version, good work!
The smear is too much, but the dish looks delicious and better than your first version.
The browning, marks, and cut on the zucchini look fantastic.
[removed]
Time for some genuine feedback.
The puree color is unappetizing, it should be brighter and more colorful. You can peel your zuchini before you cook it for the puree, then blanch the peels and blend them in separately, maintaining a vibrant green color. That or throw in a bunch of spinach.
Your seared zuchinis are gorgeous, why hide them so much? They should be the star of your show and at the forefront of your plate. The eye should be drawn here.
Your herb garnish is way too stemy. Removing stems will give a more professional finish.
Pink pickled onions always remind me of Mexican food and will always visually lean me in that direction, i do love pickled onions. More of a personal preference but I would use a different veg (maybe some pickled Yellow zuchini ribbons).
Is the lettuce (or cabbage) really adding anything? Seems out of place here. Have you considered rainbow chard leaves instead? Would add height and color.
I’m not sure what the final veg is but it looks hammered, again not much vibrancy.
Without the pink onion I actually prefer the first plating. Your dish is struggling with color, bright to brown greens with pops of bright pink is a weird combo.
That said it sounds delicious, and no one can truly evaluate your work without tasting it.
The puree is….not appealing.
I see a number of comments stating that the color of the puree was a turnoff for them. I disagree, but I do think that the **amount** of puree is visually unappealing to me. Otherwise, I think its lovely, and the pink of the pickled onion is a nice bit of color contrast. (referring to the 1st photo)
I think the ratio is off, too much puree, too small zucc for this size.
Try to take the puree make a dollap, smash it down with a sauce pot, should make a lightning bolt effect.
Build off the bottom of the circle. Maybe swap the cabbage for red cabbage that you brine/pickle/ toss in a sweet/spicy rice vin. Then go zucchini and is that a trumpet mushroom? You should decide which is the star, if it’s not the mushroom maybe cut that again on a bias and lay it somewhere near the edge of the puree.
I would add some thin cut of Fresno chili or something vibrant red, maybe even do a chili oil or the new hotness(crushed red chili flakes that are toasted and crunchy….
The broccolini I think is what that is, destroyed and kinda out of place. Do a play on some rainbow cauliflower? Or shaved rainbow carrots for the Thai look.
Honestly looking at it I might go with a romesco sauce instead or Thai infused red pepper sauce for the color.
The smear color is way too grainy and the color is off. Other then that looks yummy.