This was my lunch for fun, sauce is made from shallots, white wine, demi, butter, Dijon, peaches, parsley and the pork fat from the pan
Acceptable_Pen_2481 on
How are you making these peaches chef?
andykndr on
feel like there’s a general air of don’t cover your seared protein in this sub, but i’m into it for this. “plated” may be a stretch for this dish, but it looks and sounds great. my only complaint would be the large peach slices, but that’s a personal thing- don’t really want to eat a big piece of fruit unless fruit is the only thing i’m eating
sueveed on
This looks delicious and I’m certain I’d destroy this. Since we’re in culinary playing, strictly speaking I’d say this needs some more texture and color. As an element of à more complete plate this would be outstanding. I’m all in on the sauced proteins.
Old-Marionberry1203 on
brown slop on a plate? i mean, probably delicious, but it’s still brown slop on a plate
5 Comments
This was my lunch for fun, sauce is made from shallots, white wine, demi, butter, Dijon, peaches, parsley and the pork fat from the pan
How are you making these peaches chef?
feel like there’s a general air of don’t cover your seared protein in this sub, but i’m into it for this. “plated” may be a stretch for this dish, but it looks and sounds great. my only complaint would be the large peach slices, but that’s a personal thing- don’t really want to eat a big piece of fruit unless fruit is the only thing i’m eating
This looks delicious and I’m certain I’d destroy this. Since we’re in culinary playing, strictly speaking I’d say this needs some more texture and color. As an element of à more complete plate this would be outstanding. I’m all in on the sauced proteins.
brown slop on a plate? i mean, probably delicious, but it’s still brown slop on a plate