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.
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.
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. 🤷🏼♂️🤓🙇🏼♂️