This is a lovely dish. The colors and textures are great. Looks like apples and pomegranates, pecans and squash all play a role here…it really is fall-y. I’d eat the cr*p out of that. Struggling to find something to criticize – the pile of nuts feels a like it would be a bit much. The plate isn’t really doing the food many favors, but that’s a personal aesthetic choice.
And of course the dice on the chives isn’t perfect. ;). This stands out against the perfect apple brunoise.
RedBirdCollective on
Thank you for the comments! Fair. Chives were a rush job as this was a first take for tasting sake. Also backed off on the qty of walnuts and apple butter on the final version for more harmony. Added persimmon vinegar to dress the apples and walnuts on the final go. Would absolutely make a version of this again. Cheers!
Aequitas123 on
What’s the base sauce on the left? And it looks like it may have broke on the left side or was there an oil drizzle?
anonymgrl on
Is the apple pomegranate salad acidic or spicy?
jnyrdr on
don’t let r/kitchenconfidential see those chives lol. looks tasty, i guess i’d plate it with the squash puree underneath to hold the glaze/pan sauce from the pork, but doesn’t look bad your way either imo.
awesometown3000 on
There is something so incredibly disgusting and organic (in the wrong way) about this presentation. Hard to put my finger on it but maybe it’s the oozing oil or the hillock of squash with stuff on top. This feels very off.
Commercial_Comfort41 on
Besides the chives fiasco everything sounds quite nice
drippingdrops on
Honestly, not in love with it.
I think the purée should be under the presse, the apple butter looks broken and the textural disparity between small dice fruit, pomegranate seeds and the softness of braised pork strikes me as awkward. Yes, we want contrasting textures but imagining the mouth feel is making my left eye twitch a little.
8 Comments
This is a lovely dish. The colors and textures are great. Looks like apples and pomegranates, pecans and squash all play a role here…it really is fall-y. I’d eat the cr*p out of that. Struggling to find something to criticize – the pile of nuts feels a like it would be a bit much. The plate isn’t really doing the food many favors, but that’s a personal aesthetic choice.
And of course the dice on the chives isn’t perfect. ;). This stands out against the perfect apple brunoise.
Thank you for the comments! Fair. Chives were a rush job as this was a first take for tasting sake. Also backed off on the qty of walnuts and apple butter on the final version for more harmony. Added persimmon vinegar to dress the apples and walnuts on the final go. Would absolutely make a version of this again. Cheers!
What’s the base sauce on the left? And it looks like it may have broke on the left side or was there an oil drizzle?
Is the apple pomegranate salad acidic or spicy?
don’t let r/kitchenconfidential see those chives lol. looks tasty, i guess i’d plate it with the squash puree underneath to hold the glaze/pan sauce from the pork, but doesn’t look bad your way either imo.
There is something so incredibly disgusting and organic (in the wrong way) about this presentation. Hard to put my finger on it but maybe it’s the oozing oil or the hillock of squash with stuff on top. This feels very off.
Besides the chives fiasco everything sounds quite nice
Honestly, not in love with it.
I think the purée should be under the presse, the apple butter looks broken and the textural disparity between small dice fruit, pomegranate seeds and the softness of braised pork strikes me as awkward. Yes, we want contrasting textures but imagining the mouth feel is making my left eye twitch a little.
I also hate walnuts, but that’s me thing…