Humm’s dish: Foie gras, seared; duck skin shallot crumble; plum-foie puree; plum pickled in sloe vinegar; duck prosciutto (aged 2 weeks); alyssum flowers
by Dry_Respect2859
Humm’s dish: Foie gras, seared; duck skin shallot crumble; plum-foie puree; plum pickled in sloe vinegar; duck prosciutto (aged 2 weeks); alyssum flowers
by Dry_Respect2859
4 Comments
Beautiful.
But if you tilt your head to the right, you can see Jack Skellington smiling at you.
To avoid the nipple on your beads, try releasing the bag/bottle without moving it up. Otherwise, this looks *amazing*
I like it. But the emoji can’t be unseen.
The two equal sides are staring through my cold dead heart with a menacing grin of pearly (plummy?) whites.
Also needs another photo taken & shared that isn’t shot from directly overhead. People don’t eat with their eyes straight down into the plate.
Looks gorgeous! Not gonna lie I was gonna critique it, because I thought it at first said Hummus Dish, and was gonna say, “Weird combo and not enough hummus,” but this makes much more sense! Kudos!
Edit: Actually, can you tell me how you did the shallot crumble? I assume just fried Shallots, but with all the fancy tricks with dehydration these days I was wondering if that played a part as they look perfect and not at all greasy.