The plating is fine, but this is one of the rare occasions where I really want to try the dish.
WildcatKid on
I could tell this was a u/living-airline9487 dish just from the photo. You definitely have an identifiable style that comes through in your plating, well done!
wotdafck on
Garlic Aioli sounds overkill lol
misplaced_beso on
We’re gonna need a bigger plate
Dream_Chaser-Pizza on
Love the dash of (what I assume to be) paprika on the side of the aioli. New to the sub so I look forward to seeing more of your work!
iwasinthepool on
It looks like a lot of aioli to me. I would probably put some dots of it right into the crab if it needs that much, just so there isn’t a huge glob of it on the plate. I’ve done half chickens that get less than that, so I feel like it’s going to go a long way with a single piece of toast. I always look at it like, visualize that much aioli spread on that piece of bread. If it’s more than you would put on there without the crab, it’s probably more than it needs with it. I do like how it balances the plate though, so I’m a bit torn.
I like the look of the paprika, but I don’t know what it’s adding. I think sumac would be a good flavor to add to this and it would give the same look.
If all looks great. Did you check the crab for shells with a black light? That plate is awesome too. Do you just have all of these in your home kitchen?
CrazyBroccoliPT on
I like this dish, but will also agree that it’s probably a bit too much aioli.
On a side note, isn’t aioli always made with garlic? I see this “garlic aioli” a lot and it just sounds redundant.
chychy94 on
I agree that the aioli quantity is a lot.
But I think this is one of your best plates in my humble opinion.
Very rarely do plates here on Reddit inspire me as a chef but today is an exception.
Good work. If I could make one critique (and this is so small) your toast edges are not perfectly clean and perpendicular edges as seen in image 1 & 3.
thefutureisfeline on
The plate choice choice and directionality complements the plating style.
vashtie1674 on
So well done! Excellent and I would very much like to try it!
Same-look1089 on
This dish for some reason makes me think of summer, I would love to taste it.
12 Comments
That is a metric shit ton of aioli
The plating is fine, but this is one of the rare occasions where I really want to try the dish.
I could tell this was a u/living-airline9487 dish just from the photo. You definitely have an identifiable style that comes through in your plating, well done!
Garlic Aioli sounds overkill lol
We’re gonna need a bigger plate
Love the dash of (what I assume to be) paprika on the side of the aioli. New to the sub so I look forward to seeing more of your work!
It looks like a lot of aioli to me. I would probably put some dots of it right into the crab if it needs that much, just so there isn’t a huge glob of it on the plate. I’ve done half chickens that get less than that, so I feel like it’s going to go a long way with a single piece of toast. I always look at it like, visualize that much aioli spread on that piece of bread. If it’s more than you would put on there without the crab, it’s probably more than it needs with it. I do like how it balances the plate though, so I’m a bit torn.
I like the look of the paprika, but I don’t know what it’s adding. I think sumac would be a good flavor to add to this and it would give the same look.
If all looks great. Did you check the crab for shells with a black light? That plate is awesome too. Do you just have all of these in your home kitchen?
I like this dish, but will also agree that it’s probably a bit too much aioli.
On a side note, isn’t aioli always made with garlic? I see this “garlic aioli” a lot and it just sounds redundant.
I agree that the aioli quantity is a lot.
But I think this is one of your best plates in my humble opinion.
Very rarely do plates here on Reddit inspire me as a chef but today is an exception.
Good work. If I could make one critique (and this is so small) your toast edges are not perfectly clean and perpendicular edges as seen in image 1 & 3.
The plate choice choice and directionality complements the plating style.
So well done! Excellent and I would very much like to try it!
This dish for some reason makes me think of summer, I would love to taste it.