I like the colors, the red was very necessary. Beautiful plate too, those are on my wish list 🙂
Zallarion on
Having some trouble with the mix of languages. French potato mash, salsa is Spanish for sauce.
Great plate though.
spssky on
Lovely! Great twist in the classic pork-apple-potato combo. The potato especially is on point
JONO202 on
Conceptually and visually, very appealing. If I’m nitpicking, the knife work on the salsa cruda could be tightened up. Great cook on the pork.
Sreezy3 on
That looks absolutely devine.
chefnforreal on
Don’t know who instilled in me the rule of odd numbers but I really believe in it.
2 squeezes of mash, 2 dollops of the salsa… And I just went back to look at the pork and noticed it’s 4 slices, which is the lesser of all evils…. Just doesn’t sit right with me.
In my opinion, If you only had 1 larger squeeze of mash (the one on top) would instantly be better to me. Start layering down the pork over the bottom left side of that mash pile in the same manner as you have it. And spoon the salsa down the middle of your layered pork, but a bit haphazardly… Let some pieces stray. Or as I used to tell my cooks un pocito loco! No tan perfecto!
Either way. Looks great, but I wouldn’t order it. Haters gonna hate, but lean pork and mashed potatoes was never my jam. It’s not you, it’s me, but I’ve never regretted it.
chefnforreal on
I agree with everything you said. But just thought I’d share my opinion on your plating. Like I said it’s not you (or your dish) it’s me.
Was the pork juicy? Brined? I just rarely enjoy lean pork loin.
gingerzombie2 on
It looks divine! I only wish (personal preference) that the sauce was a little thicker, like a glaze?
8 Comments
I like the colors, the red was very necessary. Beautiful plate too, those are on my wish list 🙂
Having some trouble with the mix of languages. French potato mash, salsa is Spanish for sauce.
Great plate though.
Lovely! Great twist in the classic pork-apple-potato combo. The potato especially is on point
Conceptually and visually, very appealing. If I’m nitpicking, the knife work on the salsa cruda could be tightened up. Great cook on the pork.
That looks absolutely devine.
Don’t know who instilled in me the rule of odd numbers but I really believe in it.
2 squeezes of mash, 2 dollops of the salsa… And I just went back to look at the pork and noticed it’s 4 slices, which is the lesser of all evils…. Just doesn’t sit right with me.
In my opinion, If you only had 1 larger squeeze of mash (the one on top) would instantly be better to me. Start layering down the pork over the bottom left side of that mash pile in the same manner as you have it. And spoon the salsa down the middle of your layered pork, but a bit haphazardly… Let some pieces stray. Or as I used to tell my cooks un pocito loco! No tan perfecto!
Either way. Looks great, but I wouldn’t order it. Haters gonna hate, but lean pork and mashed potatoes was never my jam. It’s not you, it’s me, but I’ve never regretted it.
I agree with everything you said. But just thought I’d share my opinion on your plating. Like I said it’s not you (or your dish) it’s me.
Was the pork juicy? Brined? I just rarely enjoy lean pork loin.
It looks divine! I only wish (personal preference) that the sauce was a little thicker, like a glaze?