Beef sticks on a mustard and ketchup bed. Something about this looks wrong lol
haavmonkey on
Not gonna lie, that custard 100% looks like honey mustard from a bottle. Also a note on the dehydrated rhubarb, it looks like the outer part of the rhubarb hasn’t been removed from the pieces before dehydration, and if that is in fact the case, it will be impossible to chew.
BitCrack on
It looks like something from a children’s play set. And that’s not necessarily a bad thing
jonnboy_mann on
Cheese wiz on top of ketchup with pieces of torn ham and takis in a little bowl. Mmmm😋
Livid_Purple_9611 on
Less is more chef. Great idea though. Smaller containers maybe.
iwasinthepool on
I kind of agree with many of these comments, where at first I thought it was mustard or something. It sounds fantastic, but try to find another way to plate the custard. A quenelle would look nice nicer. Is it thick enough?
gopickles on
thoughts on a narrower container to make it kind of a trifle and show the layers?
smoothiefruit on
what’s the dehydrated rhubarb eat like? seems like it’d be jerky.
biscuit_consumer on
Put it in a petri dish lol, already looks super fun to eat though
Papapeta33 on
Getting strong “we lived in a bunker and did what we had to to survive” vibes from this.
I’m sure it’s tasty.
cantsleepman on
Looks like Dijon, bacon, and ground meat.
Dahmeratemydonger on
Looks like something I would have made to dip my fries in when I was 7.
sct_0 on
It looks weird, but in a surrealist kinda way.
Has character, cute!
CrazyBroccoliPT on
Personally I don’t hate it as much as other people seem to do. I like the concept and each element seems well executed, maybe with the exception of dehydrated rhubarb (not sure on this one, never tried it).
However, I do agree that plating could use some rework. Not exactly sure how.
This looks like something that could be turned into a really fun dish.
Please keep us updated if you retry this one.
Kimmm711 on
Sounds interesting & might benefit from being layered in a parfait vessel, saving the dehydrated rhubarb for the very top.
I also might consider more creative shape/cut of the rhubarb prior to dehydration, maybe wafer thin slices across the grain/strings to make it easier to incorporate onto the dish & for easier eating.
CyphaJaxx10 on
Love rhubarb and custard!! Perfect time to do it as it’s forced rhubarb season ❤️, what’s it for?? Menu??
I would construct it to order… Cut rectangles of jelly then make a rhubarb syrup and poach batons of rhubarb in it.
You can lay them in a row on your jelly then your crème pâtissière on top of that. Turn that dehydrated rhubarb into a powder… Sprinkle that on top. And maybe a drizzle off your rhubarb syrup to finish
I would make a meringue, spread it thin then cover in rhubarb powder then dehydrate the meringue a break that into shards to place in your creme pat… Will give you height and a crunch to your dish.
Honestly though I’d still smash your dessert great idea and in season 💪🏽🫶🏽💯
ChefBoyD on
Hello! Im enjoying all your dishes, and love how playful yall are with the ingredients.
Id say try doing some layering thing like having the custard as the very bottom. Thin layer of the jelly belly floating on top of it. You can try mandolining the rhubarbs into thin flat strips and turning them into chips and using them as a little lid on the container so its a little interactive where the guests can break it with their utensil(spoon) (think like a crispy tuille lid)
On top of the jelly you can have little brunouise of rhubarbies.
Edit: also can throw some granitas with the brunouise
Slaphappyfapman on
The glass bowl is letting it down, looks pretty good
itsandychecks on
Looks at first like Kraft Mac and hotdogs, i think this is brilliant
Far_Seaworthiness954 on
I think this looks great with respect to current trends, some times the plating here can seem a little dated/ Vegas 2008. Look at maybe lords in ny or other popular/nominated restaurants, this fits the current aesthetic. Maybe some small pieces of mint would give a nice color/contrast/brightness.
thatprepcook727 on
Recipe please if possible
nanin142 on
Hey there! Thanks for sharing. Some technical issues… skin on dried rhubarb seems still on, custard looks it could have used some love. Hard ti tell from the picture, but looks liquidy, like it should hold its shape more. I would choose a different plate and put much less of everything on it. More minimalistic. Each one of these elements is powerful and/or rich. So I think you can totally approach it with a less is more attitude a make a really fancy-shmancy design on a nice big plate. I recommend one that would contrast a bit with the colours of the dish. Good luck! Keep at it ☺️
23 Comments
thank you for showing the entire process
Beef sticks on a mustard and ketchup bed. Something about this looks wrong lol
Not gonna lie, that custard 100% looks like honey mustard from a bottle. Also a note on the dehydrated rhubarb, it looks like the outer part of the rhubarb hasn’t been removed from the pieces before dehydration, and if that is in fact the case, it will be impossible to chew.
It looks like something from a children’s play set. And that’s not necessarily a bad thing
Cheese wiz on top of ketchup with pieces of torn ham and takis in a little bowl. Mmmm😋
Less is more chef. Great idea though. Smaller containers maybe.
I kind of agree with many of these comments, where at first I thought it was mustard or something. It sounds fantastic, but try to find another way to plate the custard. A quenelle would look nice nicer. Is it thick enough?
thoughts on a narrower container to make it kind of a trifle and show the layers?
what’s the dehydrated rhubarb eat like? seems like it’d be jerky.
Put it in a petri dish lol, already looks super fun to eat though
Getting strong “we lived in a bunker and did what we had to to survive” vibes from this.
I’m sure it’s tasty.
Looks like Dijon, bacon, and ground meat.
Looks like something I would have made to dip my fries in when I was 7.
It looks weird, but in a surrealist kinda way.
Has character, cute!
Personally I don’t hate it as much as other people seem to do. I like the concept and each element seems well executed, maybe with the exception of dehydrated rhubarb (not sure on this one, never tried it).
However, I do agree that plating could use some rework. Not exactly sure how.
This looks like something that could be turned into a really fun dish.
Please keep us updated if you retry this one.
Sounds interesting & might benefit from being layered in a parfait vessel, saving the dehydrated rhubarb for the very top.
I also might consider more creative shape/cut of the rhubarb prior to dehydration, maybe wafer thin slices across the grain/strings to make it easier to incorporate onto the dish & for easier eating.
Love rhubarb and custard!! Perfect time to do it as it’s forced rhubarb season ❤️, what’s it for?? Menu??
I would construct it to order… Cut rectangles of jelly then make a rhubarb syrup and poach batons of rhubarb in it.
You can lay them in a row on your jelly then your crème pâtissière on top of that. Turn that dehydrated rhubarb into a powder… Sprinkle that on top. And maybe a drizzle off your rhubarb syrup to finish
I would make a meringue, spread it thin then cover in rhubarb powder then dehydrate the meringue a break that into shards to place in your creme pat… Will give you height and a crunch to your dish.
Honestly though I’d still smash your dessert great idea and in season 💪🏽🫶🏽💯
Hello! Im enjoying all your dishes, and love how playful yall are with the ingredients.
Id say try doing some layering thing like having the custard as the very bottom. Thin layer of the jelly belly floating on top of it. You can try mandolining the rhubarbs into thin flat strips and turning them into chips and using them as a little lid on the container so its a little interactive where the guests can break it with their utensil(spoon) (think like a crispy tuille lid)
On top of the jelly you can have little brunouise of rhubarbies.
Edit: also can throw some granitas with the brunouise
The glass bowl is letting it down, looks pretty good
Looks at first like Kraft Mac and hotdogs, i think this is brilliant
I think this looks great with respect to current trends, some times the plating here can seem a little dated/ Vegas 2008. Look at maybe lords in ny or other popular/nominated restaurants, this fits the current aesthetic. Maybe some small pieces of mint would give a nice color/contrast/brightness.
Recipe please if possible
Hey there! Thanks for sharing. Some technical issues… skin on dried rhubarb seems still on, custard looks it could have used some love. Hard ti tell from the picture, but looks liquidy, like it should hold its shape more. I would choose a different plate and put much less of everything on it. More minimalistic. Each one of these elements is powerful and/or rich. So I think you can totally approach it with a less is more attitude a make a really fancy-shmancy design on a nice big plate. I recommend one that would contrast a bit with the colours of the dish. Good luck! Keep at it ☺️