This plating is… Boring. There’s not much going on that’s interesting.
bibblejohnson2072 on
Where’s the asparagus? Or is that what those tiny things that look like abductor muscles are?
Flavors sounds very interesting, but the plate’s a little sloppy.
InfiniteChicken on
I think a long, rectangular plate with the scallops in a row would be more effective. In that case you could also overlap them to make the shapes appear more uniform and less like chunks of scallop. Also, I think you need some red garnish on the plate as well.
nikki_jayyy on
Throw some citrus supremes on there!
Maybe a tarragon oil instead of pieces of herb?
ETA: blood orange?? Very tasty and would contrast nicely
thenickdyer on
I’m gonna be as nice as possible because this needs a lot of work. Where’s the asparagus? Too much sauce and too many scallops. Tarragon, make a tarragon oil. The scallops look like they were cut with a cleaver. I think this calls for less on the plate.
Mpittkin on
Beautiful. Makes me think of Les Bernardin. Needs a little refinement on the plating but Iād love to taste that.
Air_fried_eyes420 on
āIām gonna be nice ass possibleā you came at it the wrong way. So whatever criticism you gave went out the window. That wasnāt needed as your introduction. Raw tarragon doesnāt taste good, subjective. False if have something in my descriptor you donāt necessarily have to see it. Itās in the dish and youāll eat it when you eat into the dish. I can take criticism, donāt be an asshole about it.
venge88 on
Okay I’m gonna be that guy then.
Looks like raw chicken breast swimmimg in beaten eggs.
8 Comments
This plating is… Boring. There’s not much going on that’s interesting.
Where’s the asparagus? Or is that what those tiny things that look like abductor muscles are?
Flavors sounds very interesting, but the plate’s a little sloppy.
I think a long, rectangular plate with the scallops in a row would be more effective. In that case you could also overlap them to make the shapes appear more uniform and less like chunks of scallop. Also, I think you need some red garnish on the plate as well.
Throw some citrus supremes on there!
Maybe a tarragon oil instead of pieces of herb?
ETA: blood orange?? Very tasty and would contrast nicely
I’m gonna be as nice as possible because this needs a lot of work. Where’s the asparagus? Too much sauce and too many scallops. Tarragon, make a tarragon oil. The scallops look like they were cut with a cleaver. I think this calls for less on the plate.
Beautiful. Makes me think of Les Bernardin. Needs a little refinement on the plating but Iād love to taste that.
āIām gonna be nice ass possibleā you came at it the wrong way. So whatever criticism you gave went out the window. That wasnāt needed as your introduction. Raw tarragon doesnāt taste good, subjective. False if have something in my descriptor you donāt necessarily have to see it. Itās in the dish and youāll eat it when you eat into the dish. I can take criticism, donāt be an asshole about it.
Okay I’m gonna be that guy then.
Looks like raw chicken breast swimmimg in beaten eggs.