Never heard of bulls blood and onion ash! How does it taste?
Alibotify on
This is just perfect. Order in chaos. Lines with imperfect. I probably would do even a little less stuff but man is it gorgeous.
bagofpork on
I have very mixed feelings regarding modern/fine dining plating techniques, so I have a morbid fascination with this sub that pulls me in a lot of directions emotionally. This just looks amazing. That said, have you ever tried using Saba in place of balsamic reduction?
justcougit on
Despite me finding out that the dark drops are the balsamic and bull’s blood is actually a vegetable, I really love this plating and I still think it’s absolutely beautiful!
mindscud on
Beautiful, I love the octopus tentacle vibe you created with the sauce and vinegar. The picture is a bit oversaturated and over-sharpened (visible on the bottom right tomato and the dill).
thehairygrizzman on
Beautifully elegant plating!
ThermoNuclearPizza on
One of the nicest plates I’ve seen on here. That said, that one loose speck that got away from the ash is kinda bugging me lol
Nice fucking plate
OviliskTwo on
Sick. Now do it during service.
mattseg on
That’s absolutely gorgeous. Definitely something to aspire to.
[deleted] on
[deleted]
sasukekun1997 on
fuck me this is a gorgeous plate.
SmileWithMe__ on
Wow, I think the best thing I’ve seen on here so far
noccusJohnstein on
How many of these need need to hit the dining room at once? Getting that sweep of the gastrique just-right across several plates must be a PITA. I miss fine dining … well, sometimes.
heck_naw on
love the composition and color palette. i’m super not into tomatoes but i would order this just for the instagram photos lol
gogoqueen69 on
The gastric craze is cool to try but it always misses the mark for me. The only thing the DOES stick the landing are the pics. Cool to do tho.
alwaysbefreudin on
Man, that is one sexy plate! I had to stop and stare for a moment
Ginismycat on
This is one of the nicest platings I’ve seen on here. It would be tough to pull off on anything short of a Michelin line, but it’s a stunning salad course. If I still ran a kitchen I’d be poaching you for sure.
jack_seven on
What does bulls blood taste like?
Plate looks fantastic btw
pomegranate7777 on
So attractive and creative! Love the shapes and colors.
nailemin on
Wow! I would find myself hesitant to start eating this… Very nice!
Ashamed-Paper-5340 on
looks awesome! does it taste good?
AF2103531 on
This is Gordon Ramsey level cooking, simply amazing!!!
moonbunnyart on
This is a pice of modern art. Absolutely stunner
Monatomic on
Me: “oh that’s a beautiful plate”
Me: *reads ingredients*
Me: “Bulls Blood? That’s gotta be a typo…”
Me: *goes to comments and discovers no typo occurred.*
Me: “Wow this salad is METAL!” *Devil horn fingers*
EclecticDomestic on
I think this truly is art. Absolutely beautiful!
*IF* you are looking for constructive criticism; the last/bottom balsamic drops could be smaller or more varied in size. I don’t think it’s ruining the plate at all, just a very minor suggestion.
GoombaPizza on
Beautiful dish. Absolutely gorgeous, and great job. My only gripe is that onion ash might as well be cigarette ash. Once you combust an organic material and it becomes ash, all the volatile compounds that give it its unique and desirable flavors/aromas get burnt away, and all you’re left with is… ash. Mostly carbon, with some phosphorus, potassium, etc. Your grandma’s ashes would taste the same.
LiftG3 on
Beautiful!!
Saw a preview from a Reddit reccommendation and this completely caught my attention! Good job!
Spicy-Vegan on
How do you make onion ash? 🫥 Also, this looks really pretty!
Celestron5 on
How do you make that swoop with the gastrique? Paintbrush?
Asethnik on
“Where’s the rest??”
-A customer who’ll end up not tipping
greenroombro on
Looks awesome.
Ironically I just made some freezer burritos and decided to paint the plate with salsa and use the crispy burnt-ish cheese remnants as a garnish over the sour cream globs and cumin / seasoning sprinkle.
They ask us how we eat at home?
Like Gods.
CharlemagneAdelaar on
looks great, but did the onion ash taste like anything other than carbon
32 Comments
Never heard of bulls blood and onion ash! How does it taste?
This is just perfect. Order in chaos. Lines with imperfect. I probably would do even a little less stuff but man is it gorgeous.
I have very mixed feelings regarding modern/fine dining plating techniques, so I have a morbid fascination with this sub that pulls me in a lot of directions emotionally. This just looks amazing. That said, have you ever tried using Saba in place of balsamic reduction?
Despite me finding out that the dark drops are the balsamic and bull’s blood is actually a vegetable, I really love this plating and I still think it’s absolutely beautiful!
Beautiful, I love the octopus tentacle vibe you created with the sauce and vinegar. The picture is a bit oversaturated and over-sharpened (visible on the bottom right tomato and the dill).
Beautifully elegant plating!
One of the nicest plates I’ve seen on here. That said, that one loose speck that got away from the ash is kinda bugging me lol
Nice fucking plate
Sick. Now do it during service.
That’s absolutely gorgeous. Definitely something to aspire to.
[deleted]
fuck me this is a gorgeous plate.
Wow, I think the best thing I’ve seen on here so far
How many of these need need to hit the dining room at once? Getting that sweep of the gastrique just-right across several plates must be a PITA. I miss fine dining … well, sometimes.
love the composition and color palette. i’m super not into tomatoes but i would order this just for the instagram photos lol
The gastric craze is cool to try but it always misses the mark for me. The only thing the DOES stick the landing are the pics. Cool to do tho.
Man, that is one sexy plate! I had to stop and stare for a moment
This is one of the nicest platings I’ve seen on here. It would be tough to pull off on anything short of a Michelin line, but it’s a stunning salad course. If I still ran a kitchen I’d be poaching you for sure.
What does bulls blood taste like?
Plate looks fantastic btw
So attractive and creative! Love the shapes and colors.
Wow! I would find myself hesitant to start eating this… Very nice!
looks awesome! does it taste good?
This is Gordon Ramsey level cooking, simply amazing!!!
This is a pice of modern art. Absolutely stunner
Me: “oh that’s a beautiful plate”
Me: *reads ingredients*
Me: “Bulls Blood? That’s gotta be a typo…”
Me: *goes to comments and discovers no typo occurred.*
Me: “Wow this salad is METAL!” *Devil horn fingers*
I think this truly is art. Absolutely beautiful!
*IF* you are looking for constructive criticism; the last/bottom balsamic drops could be smaller or more varied in size. I don’t think it’s ruining the plate at all, just a very minor suggestion.
Beautiful dish. Absolutely gorgeous, and great job. My only gripe is that onion ash might as well be cigarette ash. Once you combust an organic material and it becomes ash, all the volatile compounds that give it its unique and desirable flavors/aromas get burnt away, and all you’re left with is… ash. Mostly carbon, with some phosphorus, potassium, etc. Your grandma’s ashes would taste the same.
Beautiful!!
Saw a preview from a Reddit reccommendation and this completely caught my attention! Good job!
How do you make onion ash? 🫥 Also, this looks really pretty!
How do you make that swoop with the gastrique? Paintbrush?
“Where’s the rest??”
-A customer who’ll end up not tipping
Looks awesome.
Ironically I just made some freezer burritos and decided to paint the plate with salsa and use the crispy burnt-ish cheese remnants as a garnish over the sour cream globs and cumin / seasoning sprinkle.
They ask us how we eat at home?
Like Gods.
looks great, but did the onion ash taste like anything other than carbon