The green onions could use a little knife work practice. Keep up the good work and drink lots of water.
dr_ransomed on
Details on the plate? Gorgeous work.
goatslovetofrolic on
Looks great. Sounds good.
As others have pointed out the chives are rough. For me it’s bit that they are so offensive (you knife could be sharper) it’s just that rest is really well composed and shows technique and then the literal last thing you put on the plate is the weakest element.
I would choose one tuile or the other. Having both sends the message of “my mold brothers order came and I can’t contain my excitement”.
The sauce sounds good but veloute does have roux. I am a fan of something Thomas Keller does in his restaurants. They often reference classic Escoffier but not exactly as he describes. When doing so the put the name in italics. I think it’s a fairly elegant way to signal your respect to the classic while also acknowledging that you have taken liberties from the original recipe of that name. So here you might write “Mushroom <i>veloute</i>.
As I was looking up how to italicize stuff I thought I would probably like some pickled mushrooms like a few petals of maitake or short tips of hon she meji. Just a few pieces floating in the sauce. Double down on your mushroom angle and bring some acidity to the party.
Keep on and stay hydrated!
Klutzy-Client on
The dish doesn’t need the top tuille. It defeats the purpose of the focus on the plate. Chives look tortured. Color is a little dark on the spuds, but you’ve said that was a camera issue. Flavors sound delightful, just needs a little precision with the knife work. Either way have fun with that plate, I’ve seen it in every Michelin starred place I’ve visited in the last year
StinkyWeezilSupremo on
B- on chives. Everything else? Beautiful
Indaarys on
How did you get that top tuille to gradient like that? Thats hella cool, though I agree with someone else that said its unnecessary.
thats-tough-lmao on
If theres one thing ive learned about any food related subreddit, its to never post your chive cuts no matter how good you think they are
Swwert on
Veloute looks way too thin
YumDood on
A great looking plate of food, I’m sure it will only get better form here.
ad98 on
Did you cut the chives with a one toothed beaver
SeaworthinessFew1131 on
Gorgeous plate and plating! Do you mind sharing the brand of this plate? I’m looking to update my collection 😁
Ready_Support6111 on
So you have crispy potato fondant sitting in a thin mushroom “veloute” with no actual mushrooms anywhere on the dish, while the potato fondant is becoming less crispy sitting in the sauce. And what does honey have to do with anything? Why is it smoked? Then you have like a giant laurel reef for a tuile? There’s no cohesion or concept here. Hell, if you incorporated maybe some Gruyere, cream, garlic, wild mushrooms, you could come up with an elevated ragout or gratin. Aside, from that, it’s a pretty dish with very simple elements.
BanjoCorncob on
I’ll hold my tongue on the chive discourse, I wish everyone would shut up about that.
That tuile looks dope, is there another mushroom aspect?
16 Comments
Really pushing the edge of burned there, but this is gorgeous. Tell me about the velouté.
Did you chew those chives and then use them as garnish?
Reminds me of this blood clot lol
https://www.reddit.com/r/interestingasfuck/s/Yze9JdjC0l
This plate is beautiful.
The green onions could use a little knife work practice. Keep up the good work and drink lots of water.
Details on the plate? Gorgeous work.
Looks great. Sounds good.
As others have pointed out the chives are rough. For me it’s bit that they are so offensive (you knife could be sharper) it’s just that rest is really well composed and shows technique and then the literal last thing you put on the plate is the weakest element.
I would choose one tuile or the other. Having both sends the message of “my mold brothers order came and I can’t contain my excitement”.
The sauce sounds good but veloute does have roux. I am a fan of something Thomas Keller does in his restaurants. They often reference classic Escoffier but not exactly as he describes. When doing so the put the name in italics. I think it’s a fairly elegant way to signal your respect to the classic while also acknowledging that you have taken liberties from the original recipe of that name. So here you might write “Mushroom <i>veloute</i>.
As I was looking up how to italicize stuff I thought I would probably like some pickled mushrooms like a few petals of maitake or short tips of hon she meji. Just a few pieces floating in the sauce. Double down on your mushroom angle and bring some acidity to the party.
Keep on and stay hydrated!
The dish doesn’t need the top tuille. It defeats the purpose of the focus on the plate. Chives look tortured. Color is a little dark on the spuds, but you’ve said that was a camera issue. Flavors sound delightful, just needs a little precision with the knife work. Either way have fun with that plate, I’ve seen it in every Michelin starred place I’ve visited in the last year
B- on chives. Everything else? Beautiful
How did you get that top tuille to gradient like that? Thats hella cool, though I agree with someone else that said its unnecessary.
If theres one thing ive learned about any food related subreddit, its to never post your chive cuts no matter how good you think they are
Veloute looks way too thin
A great looking plate of food, I’m sure it will only get better form here.
Did you cut the chives with a one toothed beaver
Gorgeous plate and plating! Do you mind sharing the brand of this plate? I’m looking to update my collection 😁
So you have crispy potato fondant sitting in a thin mushroom “veloute” with no actual mushrooms anywhere on the dish, while the potato fondant is becoming less crispy sitting in the sauce. And what does honey have to do with anything? Why is it smoked? Then you have like a giant laurel reef for a tuile? There’s no cohesion or concept here. Hell, if you incorporated maybe some Gruyere, cream, garlic, wild mushrooms, you could come up with an elevated ragout or gratin. Aside, from that, it’s a pretty dish with very simple elements.
I’ll hold my tongue on the chive discourse, I wish everyone would shut up about that.
That tuile looks dope, is there another mushroom aspect?