Just a home cook fixing dinner for himself. I decided to try my hand at “getting fancy”. I realize that it doesn’t hold a candle to most of what is posted here, but I thought I’d post it and see what suggestions you all have.
MarcusEsquandolas on
The plate looks great visually. Nice work! That looks like just pork loin to me though and not porchetta…it seems to be missing the pork belly part.
AlienRemi on
Looks like a great home cooked meal but certainly not whats recognized as porchetta. I also think less cook time on the protein is needed.
professorseagull on
That is not porchetta. Looks nice though
cosmicbunzz on
yo my saliva glands just clocked in overtime
thefutureisfeline on
Hand crushing the olives could add some nice visual irregularity to the plate which is already pretty precise. Looks delicious!
Klutzy-Client on
Not porchetta tho mate that’s pork loin
sqquuee on
I was doom scrolling my feed and this made me stop.
Nice playing.
sauerkraut916 on
Lovely colors, nice portion sizes – especially the salad. Looks delicious and inviting.
My only criticism is the placement of the pork; it should not extend beyond the “bowl” of the plate. Just a slight scooch to keep the rim clean. 😊
HandbagHawker on
Honestly, its fine for home cook, less awesome for a professional.
* Its very beige.
* very little color contrast, and honestly even the green is so pale its feels like another shade of beige. for vibrant herb oil, you need to use more herbs and/or blanch and shock the herb to bring out more fo the green
* The smoosh and the pork loin and the salad are basically the same color. the puree and the loin also have very similar visual textures.
* beige on white. could have picked a darker plate to make the lighter colors pop
* Plate is too crowded
* maybe less loin and stack the loin on the puree
* maybe salad tighter and taller
* if this had been an actual porchetta, the layers of meat textures would have broken up the monotony
* youre already getting plenty of shit that a loin isnt a porchetta, but also you could have roll cut the loin to have more seasoning inside, which is one of the hallmarks of a porchetta
* and to be honest, you have sad boneless porkchops/loin roast currently
* black olives?
* also sad looking, looks straight out of a can a la dorm salad bar
* whole crushed kalamata or nicoise or really anything other than salad bar olives, would have brought more color (redish hues) and also textural contrast.
pinkog420 on
Everything mostly looks good. I would lose the black olives probably, it doesn’t match the aesthetic
11 Comments
Just a home cook fixing dinner for himself. I decided to try my hand at “getting fancy”. I realize that it doesn’t hold a candle to most of what is posted here, but I thought I’d post it and see what suggestions you all have.
The plate looks great visually. Nice work! That looks like just pork loin to me though and not porchetta…it seems to be missing the pork belly part.
Looks like a great home cooked meal but certainly not whats recognized as porchetta. I also think less cook time on the protein is needed.
That is not porchetta. Looks nice though
yo my saliva glands just clocked in overtime
Hand crushing the olives could add some nice visual irregularity to the plate which is already pretty precise. Looks delicious!
Not porchetta tho mate that’s pork loin
I was doom scrolling my feed and this made me stop.
Nice playing.
Lovely colors, nice portion sizes – especially the salad. Looks delicious and inviting.
My only criticism is the placement of the pork; it should not extend beyond the “bowl” of the plate. Just a slight scooch to keep the rim clean. 😊
Honestly, its fine for home cook, less awesome for a professional.
* Its very beige.
* very little color contrast, and honestly even the green is so pale its feels like another shade of beige. for vibrant herb oil, you need to use more herbs and/or blanch and shock the herb to bring out more fo the green
* The smoosh and the pork loin and the salad are basically the same color. the puree and the loin also have very similar visual textures.
* beige on white. could have picked a darker plate to make the lighter colors pop
* Plate is too crowded
* maybe less loin and stack the loin on the puree
* maybe salad tighter and taller
* if this had been an actual porchetta, the layers of meat textures would have broken up the monotony
* youre already getting plenty of shit that a loin isnt a porchetta, but also you could have roll cut the loin to have more seasoning inside, which is one of the hallmarks of a porchetta
* and to be honest, you have sad boneless porkchops/loin roast currently
* black olives?
* also sad looking, looks straight out of a can a la dorm salad bar
* whole crushed kalamata or nicoise or really anything other than salad bar olives, would have brought more color (redish hues) and also textural contrast.
Everything mostly looks good. I would lose the black olives probably, it doesn’t match the aesthetic