Is the chili crunch on there? Don’t really see it in the pic
ChefXJeff on
It’s underneath the lobster, you can see the red oil seeping out
[deleted] on
Beautiful, and the flavours sound sensational
MmasterOfPuppets on
Looks so good I need more!!! 10 orders up chef
domionfire on
I’d gobble it up in a second! Looks delicious
I do however wish for something green on the plate, as it’s current color palette is one dimensional
limerickdeath on
Get rid of those boring sliced radishes and replace with micro radish or chives. They detract rather than enhance your overall aesthetic.
beandadenergy on
Would love to have the chili crunch feature more prevalently but the corn and lobster look lovely!
norjiteiro on
As someone who enjoys lurking here with absolutely no experience from fine dining or cooking or otherwise, what’s the deal with corn? I see it everywhere in all sorts of cooking shows and on menus.
Perhaps it’s just where I’m from, but it’s not an ingredient we would use at all in any sort of cooking I’ve seen locally, and certainly not one I’d associate with elevated dishes. Appreciate any and all answers because this has confused me a bit
ChicagoCrandall on
Seconded on removing the radishes, maybe remove the dill and try a micro green (cilantro?). Also might just be my opinion but the corn being so perfect is a little off-putting. Maybe more irregular shapes would look nice.
Overall I like the color scheme and way this sits on the place and really “butter poached lobster” is an automatic winner.
jizzkitty69 on
You need a smaller plate there guy
[deleted] on
and it costs more than $100 🤣
just kidding tho, it looks very tasty
Ricceo on
I promise you something.
Juice your corn, once and once only.
Strain it.
Gradually heat it up, and watch it thicken (imagine you’re cooking sabayon) into the most intense beautiful sweet corn puree with only salt and nothing else.
I have introduced this to some serious chefs at michelin star level and I still use it now, that’s how easy it is.
Smoothest, silkiest, sexiest corn puree you will ever eat and may god judge me on that.
towelheadass on
this sound delicious but that plate looks unappealing to me.
Maybe its the radishes, try julienne or small dice.
winterfate10 on
*one singular turtle-humping-a-croc noise*
Valuable-Dust-4366 on
Ahh lovely flavor profile here Chef . I can literally taste it in my mouth right now .
If I may add my 2 cents ?
1. The “chili crunch” .. I had a hard time locating it in the dish , and followed the comment thread where it was mentioned to be located underneath the lobster? I I personally would have my texture elements be mostly added Ala minute on top of my plates as a garnish so it won’t lose its identity as a texture component, and lastly add the crunch factor we all love and crave .
2. Color contrast – addition of some bitter green such as frisée , watercress, arugula , or curly endive would do wonders in composition of each component. And instead of the red standardized thick cut radish , try a nice paper thin mandolin cut of a watermelon radish , then thinly julienne it and add it into your bitter greens slaw ?
3. Lastly , this dish screams of sweetness , where’s the saltiness ? Some rendered Iberico chorizo added ? Phew , panty dropper .
Oh , and some acidity to cut through the high fat content on the plate …. Pickled pearl onion pedals ? Would add some sexy colors as well.
Anyways , lovely plate my friend . Keep the passion alive 🤙
Hotzteppa on
Im not sure about sweet corn 🌽 but still looks very.
ChefXJeff on
Thank you for all the feedback.
firechips on
I’d need more of the food or I’d need less of the plate
National-Car-7841 on
Looks tasty! I would like to have some bread with it please !
purplegrape28 on
An island of delectible morsels
ecapoferri on
Flat. Anemic. Watery. Evokes memories of a cat pukes stain. Plate’s too big. Try again.
palindromemordnilap8 on
Are radishes a staple of high end cuisine? I hate the tiny super bitter spicy onion apple things, but a lot of stuff I see on cooking shows and from restaurants always has radishes. Why?!?
22 Comments
This looks delicious, would crush this plate.
Is the chili crunch on there? Don’t really see it in the pic
It’s underneath the lobster, you can see the red oil seeping out
Beautiful, and the flavours sound sensational
Looks so good I need more!!! 10 orders up chef
I’d gobble it up in a second! Looks delicious
I do however wish for something green on the plate, as it’s current color palette is one dimensional
Get rid of those boring sliced radishes and replace with micro radish or chives. They detract rather than enhance your overall aesthetic.
Would love to have the chili crunch feature more prevalently but the corn and lobster look lovely!
As someone who enjoys lurking here with absolutely no experience from fine dining or cooking or otherwise, what’s the deal with corn? I see it everywhere in all sorts of cooking shows and on menus.
Perhaps it’s just where I’m from, but it’s not an ingredient we would use at all in any sort of cooking I’ve seen locally, and certainly not one I’d associate with elevated dishes. Appreciate any and all answers because this has confused me a bit
Seconded on removing the radishes, maybe remove the dill and try a micro green (cilantro?). Also might just be my opinion but the corn being so perfect is a little off-putting. Maybe more irregular shapes would look nice.
Overall I like the color scheme and way this sits on the place and really “butter poached lobster” is an automatic winner.
You need a smaller plate there guy
and it costs more than $100 🤣
just kidding tho, it looks very tasty
I promise you something.
Juice your corn, once and once only.
Strain it.
Gradually heat it up, and watch it thicken (imagine you’re cooking sabayon) into the most intense beautiful sweet corn puree with only salt and nothing else.
I have introduced this to some serious chefs at michelin star level and I still use it now, that’s how easy it is.
Smoothest, silkiest, sexiest corn puree you will ever eat and may god judge me on that.
this sound delicious but that plate looks unappealing to me.
Maybe its the radishes, try julienne or small dice.
*one singular turtle-humping-a-croc noise*
Ahh lovely flavor profile here Chef . I can literally taste it in my mouth right now .
If I may add my 2 cents ?
1. The “chili crunch” .. I had a hard time locating it in the dish , and followed the comment thread where it was mentioned to be located underneath the lobster? I I personally would have my texture elements be mostly added Ala minute on top of my plates as a garnish so it won’t lose its identity as a texture component, and lastly add the crunch factor we all love and crave .
2. Color contrast – addition of some bitter green such as frisée , watercress, arugula , or curly endive would do wonders in composition of each component. And instead of the red standardized thick cut radish , try a nice paper thin mandolin cut of a watermelon radish , then thinly julienne it and add it into your bitter greens slaw ?
3. Lastly , this dish screams of sweetness , where’s the saltiness ? Some rendered Iberico chorizo added ? Phew , panty dropper .
Oh , and some acidity to cut through the high fat content on the plate …. Pickled pearl onion pedals ? Would add some sexy colors as well.
Anyways , lovely plate my friend . Keep the passion alive 🤙
Im not sure about sweet corn 🌽 but still looks very.
Thank you for all the feedback.
I’d need more of the food or I’d need less of the plate
Looks tasty! I would like to have some bread with it please !
An island of delectible morsels
Flat. Anemic. Watery. Evokes memories of a cat pukes stain. Plate’s too big. Try again.
Are radishes a staple of high end cuisine? I hate the tiny super bitter spicy onion apple things, but a lot of stuff I see on cooking shows and from restaurants always has radishes. Why?!?