Blue cheese panna cotta, asparagus, roasted garlic crackle, Shiraz/Port gel
Blue cheese panna cotta, asparagus, roasted garlic crackle, Shiraz/Port gel
by Beginning_Coyote_785
8 Comments
jeffsaidjess
How long did this take to assemble?
Why is everything so far apart ?
How do I get some of the Shiraz /port gel to eat it with the rest of the dish considering how scarce and far away it is from the panna cotta
Do I fork and spoon the asparagus pieces to taste with the rest of the dish?
I like good food to be enjoyable to eat, this seems like a mix matched mission.
Jesustron
I’m really annoyed by plating like this. The dry bits on the plate are going to be annoying to deal with, sauce that doesn’t obviously go with any part of the dish in particular. As a customer, I’d be really disappointed by this dish if i ordered it for ($17?), maybe use a different plate? The deconstructed asparagus spear would honestly make me laugh when it came out.
parkrat92
Lot of extra plate going on here big dog
TwoPintsYouPrick
I’m gonna say it again, for those who weren’t listening:
*Just because you can, doesn’t mean you should*
86thesteaks
i’m sure it would be fine glued to the wall in the tate modern, but consider the eating experience. How would you eat this? imagine pushing and chasing those asparagus and bits of cheese around the plate with your fork.
FireflyOfDoom87
OOF. Here’s what I would do:
Crust the panna cotta with the garlic crackle (to order so it stays crispy), Shiraz/Port gel on top of panna cotta (done in prep so it makes a beautiful top layer that sets), shaved asparagus and greens to garnish (I like the way you’ve done this, just tighten up the presentation), finish with pink peppercorn dust and Maldon. Move the panna cotta 2 inches from dusting circle so that it’s about halfway in and halfway out if you want a bit of whimsy (dust the panna cotta at about 8 o’clock halfway into the center of the plate, then move panna cotta to center).
yells_at_bugs
Looks in no way like food or something edible. It’s very pretty though!
Vast_Replacement_391
Nothing pleasant about dry crumbles of something resting in multiple piles on the plate.
I have used crumbs/crumbles to anchor something soft, round, meltable etc to the plate like a rocher of ganache or ice cream. But to just sprinkle them in piles. 😬
I imagine this is part of a tasting menu and more food is on its way because what looks like a single stalk of asparagus is just a tease. I’m not saying the portion is too small or that I want everything on top in a stack, but I just want it more cohesive and *tighter*
8 Comments
How long did this take to assemble?
Why is everything so far apart ?
How do I get some of the Shiraz /port gel to eat it with the rest of the dish considering how scarce and far away it is from the panna cotta
Do I fork and spoon the asparagus pieces to taste with the rest of the dish?
I like good food to be enjoyable to eat, this seems like a mix matched mission.
I’m really annoyed by plating like this. The dry bits on the plate are going to be annoying to deal with, sauce that doesn’t obviously go with any part of the dish in particular. As a customer, I’d be really disappointed by this dish if i ordered it for ($17?), maybe use a different plate? The deconstructed asparagus spear would honestly make me laugh when it came out.
Lot of extra plate going on here big dog
I’m gonna say it again, for those who weren’t listening:
*Just because you can, doesn’t mean you should*
i’m sure it would be fine glued to the wall in the tate modern, but consider the eating experience. How would you eat this? imagine pushing and chasing those asparagus and bits of cheese around the plate with your fork.
OOF. Here’s what I would do:
Crust the panna cotta with the garlic crackle (to order so it stays crispy), Shiraz/Port gel on top of panna cotta (done in prep so it makes a beautiful top layer that sets), shaved asparagus and greens to garnish (I like the way you’ve done this, just tighten up the presentation), finish with pink peppercorn dust and Maldon. Move the panna cotta 2 inches from dusting circle so that it’s about halfway in and halfway out if you want a bit of whimsy (dust the panna cotta at about 8 o’clock halfway into the center of the plate, then move panna cotta to center).
Looks in no way like food or something edible. It’s very pretty though!
Nothing pleasant about dry crumbles of something resting in multiple piles on the plate.
I have used crumbs/crumbles to anchor something soft, round, meltable etc to the plate like a rocher of ganache or ice cream. But to just sprinkle them in piles. 😬
I imagine this is part of a tasting menu and more food is on its way because what looks like a single stalk of asparagus is just a tease. I’m not saying the portion is too small or that I want everything on top in a stack, but I just want it more cohesive and *tighter*