This sub inspires me to plate things more beautifully, but man is it hard–both concept and execution. Would love feedback as I'm not super happy with this. I know the lion's mane is not well-integrated and also kinda looks like poo. Should have kept the herb oil just inside the circle. Should also have gotten an elevated side shot.
by speciate
8 Comments
I love it actually. It could be tighter and cleaner but I think the concept is beautiful. The mushroom venison combo looks like tree stumps and the aesthetic is very organic but at the same time, ethereal.
Looks like a skull. Or an organic Bender. Either way it’s staring at you, and your date, at the same time
The food sounds and looks delicious though.
If using a temp probe I would try inserting from the side that won’t be facing up rather than lengthwise so you can avoid it showing in the plating
That sounds and looks so fucking good, holy. Not a big eater but I’m going to need two plates please.
Also great name.
Probably an unpopular opinion, but the lions mane reminds me of the elephant man 🫠 can’t not see it as a growth of some kind lol. Sounds superb though.
https://youtube.com/shorts/Nq9HQ1mHBsI?si=drnzUVnUKVwZv7w_
This Chef always inspires me.
You hit all the correct points.
Maybe slice, then saute the mushrooms
Touch less sauce
Would slicing on a bias get rid of the eyeball look?