How are all you guys so good?! I’m following this sub because I’m interested in culinary and trying to get better at playing, holy moly.
SquirtleCurdle on
Please tell me about your potato tube.
Puzzled_Alfalfa_1116 on
I’m sorry but where the mash man?
im_sooo_sure on
is the sauce served on the side? or sauced table side? this is making me hungry, would love to see the additional sauce element.
Hot-Drummer2191 on
this is incredible! I think it could even be stepped up with a dark blue plate to provide some contrast to the veggies
Kraven_Lupei on
I feel like I’m not high class enough to eat this. I’d mess it up somehow and embarass myself.
But damn if I dont want to just open my mouth and faceplant the plate while inhaling that whole piece of short rib.
dathomasusmc on
One pod has 3 peas and the other two have 4. Is this fucking Waffle House?!?! UNACCEPTABLE!
In all seriousness, fantastic plating chef.
hookedcook on
Honestly looks like you are trying to hard for someone else, as a chef would you be happy to eat this and enjoy it or is it just an Instagram photo
2730Ceramics on
This is really nice. My only comment is that the roulade’s top face isn’t particularly clean looking. E.g. it might want a trim with a knife. Obviously that’ll make torching it to reveal the spiral harder, but there are other ways to play that game.
Atrus2g on
Wow! If youre capable of this, how do you keep from eating yourself into an early grave? Like, if i were you I would need the door frames expanded so i could fit, id be happy about it tho 😅
LionBig1760 on
This feel unfinished, and not due to lack of sauce.
You’re about 3 months away, at minimum, from peas being in season. Beyond that, the short rib skyscraper is dwarfing everything else on the plate. The carrot spiral is a bit much when youve already got such a labor-intensive potato tube going on. Youve already showed the guest that you can do some intricate stuff, you dont need to drive the point home with a carrot spiral.
It feels like you should be losing the peas and tightening everything up, or include one more element to make everything seem more cohesive. Short rib, potato tube, three parisian market carrots, and some dressed mustard greens would cut your labor and make the plate look better.
You dont always need to guild the lily.
42Ubiquitous on
This is amazing. I wish I had the skills and knowledge to create a dish even half as impressive (a quarter, if I’m behind honest).
By the way, I recently saw someone criticizing a decent dish on this sub, and they really tried to sound like they knew what they were talking about. I looked at their post history on this sub and it was horrendous lol. Ever since, I raise an eyebrow at every comment that has any criticisms or advice on an already remarkable dish (or even “ok” ones).
Reasonably_edible on
How is the celeriac roulade made? Looks interesting
Away-Marsupial on
that short rib looks like it could fix my depression but the portion size wouldnt fix my hunger tbh, good work chef
Buck_Thorn on
Hey… someone else has made carrot jus reduction! I’ve done it using bottled carrot juice (I have no juicer). It is gorgeous stuff. Never considered seasoning it with bbq flavors… can you elaborate?
15 Comments
How are all you guys so good?! I’m following this sub because I’m interested in culinary and trying to get better at playing, holy moly.
Please tell me about your potato tube.
I’m sorry but where the mash man?
is the sauce served on the side? or sauced table side? this is making me hungry, would love to see the additional sauce element.
this is incredible! I think it could even be stepped up with a dark blue plate to provide some contrast to the veggies
I feel like I’m not high class enough to eat this. I’d mess it up somehow and embarass myself.
But damn if I dont want to just open my mouth and faceplant the plate while inhaling that whole piece of short rib.
One pod has 3 peas and the other two have 4. Is this fucking Waffle House?!?! UNACCEPTABLE!
In all seriousness, fantastic plating chef.
Honestly looks like you are trying to hard for someone else, as a chef would you be happy to eat this and enjoy it or is it just an Instagram photo
This is really nice. My only comment is that the roulade’s top face isn’t particularly clean looking. E.g. it might want a trim with a knife. Obviously that’ll make torching it to reveal the spiral harder, but there are other ways to play that game.
Wow! If youre capable of this, how do you keep from eating yourself into an early grave? Like, if i were you I would need the door frames expanded so i could fit, id be happy about it tho 😅
This feel unfinished, and not due to lack of sauce.
You’re about 3 months away, at minimum, from peas being in season. Beyond that, the short rib skyscraper is dwarfing everything else on the plate. The carrot spiral is a bit much when youve already got such a labor-intensive potato tube going on. Youve already showed the guest that you can do some intricate stuff, you dont need to drive the point home with a carrot spiral.
It feels like you should be losing the peas and tightening everything up, or include one more element to make everything seem more cohesive. Short rib, potato tube, three parisian market carrots, and some dressed mustard greens would cut your labor and make the plate look better.
You dont always need to guild the lily.
This is amazing. I wish I had the skills and knowledge to create a dish even half as impressive (a quarter, if I’m behind honest).
By the way, I recently saw someone criticizing a decent dish on this sub, and they really tried to sound like they knew what they were talking about. I looked at their post history on this sub and it was horrendous lol. Ever since, I raise an eyebrow at every comment that has any criticisms or advice on an already remarkable dish (or even “ok” ones).
How is the celeriac roulade made? Looks interesting
that short rib looks like it could fix my depression but the portion size wouldnt fix my hunger tbh, good work chef
Hey… someone else has made carrot jus reduction! I’ve done it using bottled carrot juice (I have no juicer). It is gorgeous stuff. Never considered seasoning it with bbq flavors… can you elaborate?