As I said last post I’m looking into puréed veggies. Peas this time with lemon and olive oil. I should have learned cooking sooner this is much funnier than my day job.
That looks appetizing to y’all?
Yes?
Meat. Onion. Tomats. Sauce.
Plated very well.
What don’t you like about it?
I’m not a big fan of eating things presented as a smear on the plate.
It looks beautiful, but when it’s smeared like that, it makes me think less food and more skidmark, lol
Everything on the plate should be edible, garnish and all. Tomato vines are not, nor the shallot in that uncut state, and neither support the presentation in dynamic, texture, edibility. 🤏🏼🤷🏼♂️
Everything should be edible except things that obviously are not - mussel shells for example. I feel the tomato vines fall into this category (but accept that it’s arguable). That shallot is 100% edible.
That was confit shallot in red wine - totally edible. You never eat meat cooked with bones? Or fishes that are not filleted? Of all the mistakes in this version of the plate the tomato vines were not the one I expected ,-)
Hey, go bold or go tv dinner, for sure. I didn’t have a single say in those standards, and I actually appreciate giving the rules the ol’ two finger salute often enough.
With genuine respect and kindness: perhaps a quick sear on the shallot (or some similar step, post-confit) could elevate it to the level of its neighbors. Likewise, the stem/vine might feel more relevant if the tomatoes were still reminiscent of their state prior to harvest (ie. still growing on said vine), whereas here they’re further from that moment than ever. 🤷🏼♂️🤓🙇🏼♂️
yea this is less appetizing to me than just having the peas on the plate
So, red and green clash and they stand out, and the purple and yellow clash and they stand out, and the pork with the color contrast looks brown though I’m sure it looks better in person than in photos, so it is visually very busy. If it were me I might at least arrange it with the pork in center and the clashing colors positioned opposite each other around it.
I find plating to be the most challenging thing in cooking so far. I just don’t feel how to do it yet.
This was another version I tried.
My 7 yo was differently inspired ;
Thanks a bunch for your feedback it’s super helpful
Golden advice
What’s the brown blob below the tomatoes?
Confit garlic. Nice to have some to squish and mix with meat.
The Alton Brown split pea recipes are pretty good.
On a pretty porcelain plate.
