Is that whole makrut lime leaf? I thought it’s not edible in large quantities (without being cut up I mean)
Isn’t sake lees a paste? How did you use it in your fermentation?
Is it still vichyssoise when it doesn’t contain any of the expected ingredients? Wouldn’t it be turnip puree?
I have questions because I’m curious, no shade intended.
bedroompurgatory on
I have no idea what that would taste like, lol, but it looks like tranquillity on a plate.
HydeandFreak on
Looks gorgeous and I think I really need to start playing with more fermentation when I get the chance.
fddfgs on
Sounds great and probably is great but the picture is too dark to really see the ingredients
spahlo on
Where’s the hamachi?
orbtl on
Looks cool but I personally absolutely hate ringmold-cut herbs like you did with the sorrel. The dull edge of the ringmold just bruises the herb. Just get younger, smaller leaves and use the whole leaf. Some other shapes would honestly add some nice contrast anyways — that’s a lot of circles you got going on there
If it were me I also would never want to cover up the star of the show (the hamachi) that fully, but again just my opinion
pasturized on
What a gorgeous plate.
This is not a plating suggestion, but much like ingredients are posted on a product in descending order by weight, I think it would do well for you to move the hamachi down your title list to indicate “importance”.
It’s so interesting that the protein isn’t the star of the plate as we’re often used to, and while I am a bit disappointed that I can’t see the hamachi, after reading your replies I understand why. It’s a thinker to consider the fish as a background player and I’m intrigued.
8 Comments
You are just making up words
Is that whole makrut lime leaf? I thought it’s not edible in large quantities (without being cut up I mean)
Isn’t sake lees a paste? How did you use it in your fermentation?
Is it still vichyssoise when it doesn’t contain any of the expected ingredients? Wouldn’t it be turnip puree?
I have questions because I’m curious, no shade intended.
I have no idea what that would taste like, lol, but it looks like tranquillity on a plate.
Looks gorgeous and I think I really need to start playing with more fermentation when I get the chance.
Sounds great and probably is great but the picture is too dark to really see the ingredients
Where’s the hamachi?
Looks cool but I personally absolutely hate ringmold-cut herbs like you did with the sorrel. The dull edge of the ringmold just bruises the herb. Just get younger, smaller leaves and use the whole leaf. Some other shapes would honestly add some nice contrast anyways — that’s a lot of circles you got going on there
If it were me I also would never want to cover up the star of the show (the hamachi) that fully, but again just my opinion
What a gorgeous plate.
This is not a plating suggestion, but much like ingredients are posted on a product in descending order by weight, I think it would do well for you to move the hamachi down your title list to indicate “importance”.
It’s so interesting that the protein isn’t the star of the plate as we’re often used to, and while I am a bit disappointed that I can’t see the hamachi, after reading your replies I understand why. It’s a thinker to consider the fish as a background player and I’m intrigued.