I’m a sucker for spoon drops, but I will say the sauce seems a bit thin.
overgrownbushwacker on
Is cabbage in season?
Nice plating!
zanelightning on
Very nice! I wonder about doing a smeared ring of the cauliflower and filling with jus and cabbage on top. I’m a sucker for that hummus-style smear.
seansy5000 on
That cabbage looks fucking amazing. The puree looks a little gloopy but I that cabbage though. Oooh baby you’re on to something with that.
FiveKR on
Not going to lie. Feels like Mad Max: Beyond the Thunderdome. That’s the vibe I got
pissinginnorway on
Puree is smooth as shit, you got a vitamix at home?
Edit: also props on the elegant drop with the Kunz, not unnoticed here.
Adriennesegur on
While I love the plate/plating itself, I think overall it would look better on a white ( or black) setting. The colors all meld and it looks somewhat muddy. I think some contrast would help in general.
0ddcharlie on
That cabbage looks great. I’d definitely try this!
Tvck3r on
Is this a sweet dish? Cabbage, really? Y’all never fail to amaze me here
Fearless747 on
It looks nice, but I don’t think that’s the right plate for this dish. The brown speckles in the glazing are too similar to the outer appearance of the cabbage. I think a plain white plate might be a better choice?
Your puree is really nice, I can tell that from here. I’d really like to eat that dish.
snug_cat on
What am I looking at? I’m not culinary enough to understand it haha
shalomyess on
Septime has a dish reminiscent of this (It’s in their book) they Portion the cabbage and remove outermost leaves to get a nice clean portion.
As others note, everything here looks delicious: great cooking on the cabbage, purée and sauce are both clean as a whistle.
Having said that, I disagree with other commenters and dislike the arrangement on the plate. I would lean into the simplicity of the dish and hide the purée under the cabbage so that the plate is more centred (also slightly building height), with the sauce either dotted or gracefully spooned (as it is already!) around the plate.
13 Comments
I’m a sucker for spoon drops, but I will say the sauce seems a bit thin.
Is cabbage in season?
Nice plating!
Very nice! I wonder about doing a smeared ring of the cauliflower and filling with jus and cabbage on top. I’m a sucker for that hummus-style smear.
That cabbage looks fucking amazing. The puree looks a little gloopy but I that cabbage though. Oooh baby you’re on to something with that.
Not going to lie. Feels like Mad Max: Beyond the Thunderdome. That’s the vibe I got
Puree is smooth as shit, you got a vitamix at home?
Edit: also props on the elegant drop with the Kunz, not unnoticed here.
While I love the plate/plating itself, I think overall it would look better on a white ( or black) setting. The colors all meld and it looks somewhat muddy. I think some contrast would help in general.
That cabbage looks great. I’d definitely try this!
Is this a sweet dish? Cabbage, really? Y’all never fail to amaze me here
It looks nice, but I don’t think that’s the right plate for this dish. The brown speckles in the glazing are too similar to the outer appearance of the cabbage. I think a plain white plate might be a better choice?
Your puree is really nice, I can tell that from here. I’d really like to eat that dish.
What am I looking at? I’m not culinary enough to understand it haha
Septime has a dish reminiscent of this (It’s in their book) they Portion the cabbage and remove outermost leaves to get a nice clean portion.
This is what the plate looks like:
https://thetasteedit.com/septimes-caramelized-pointed-cabbage-with-madras-curry-butter/
As others note, everything here looks delicious: great cooking on the cabbage, purée and sauce are both clean as a whistle.
Having said that, I disagree with other commenters and dislike the arrangement on the plate. I would lean into the simplicity of the dish and hide the purée under the cabbage so that the plate is more centred (also slightly building height), with the sauce either dotted or gracefully spooned (as it is already!) around the plate.