Wrong sub brobeans. We don’t use catapults as plating up tools here.
Valencian_Chowder
Just have to say I wish there was a sub for “Culinary” Play-things.
The pre squeezed lemon is such a great addition here.
quixotic_one123
It looks like the lobster os done well. Instead of laying sprigs on the plate, some minced tarragon on top of the lobster would help make it pop. Also, if the lemon wedge is needed. Some grill marks would give it a smokey hint and add color. I do like the dark plate as the canvas and in would offset stack the lobster tails for height. Nice work Chef!
sillysylviasilly
Give a little more thought to the final presentation – the tarragon and thyme should finely chopped and adorn the lobster, and the lemon isn’t elegant. Clean the plate of the parmesan.
OkFlamingo844
This is really, really fucking bad. I’ll just say it now
lcdroundsystem
Bro the half squeezed lemon is taking me out
archenemyfan
Use a different plate like a coupe, something with a basin. More sauce with a looser consistency to fill out the bottom of the vessel. Either chiffonade or microplane lemon zest. Take the herbs and make an infused oil to drizzle over your sauce for color and flavor.
edge61957
Man, this is rough. It’s like someone sneezed on the plate and called it a day. Why on earth do so many cooks throw full sprigs of herbs onto the plate if they are not functional/edible in that form. I don’t usually tend to get aggravated at posts on this sub, but this one pisses me off. Every aspect feels so lazy and uninspired.
9 Comments
Do mods exist on this sub?
Wrong sub brobeans. We don’t use catapults as plating up tools here.
Just have to say I wish there was a sub for “Culinary” Play-things.
The pre squeezed lemon is such a great addition here.
It looks like the lobster os done well. Instead of laying sprigs on the plate, some minced tarragon on top of the lobster would help make it pop. Also, if the lemon wedge is needed. Some grill marks would give it a smokey hint and add color. I do like the dark plate as the canvas and in would offset stack the lobster tails for height. Nice work Chef!
Give a little more thought to the final presentation – the tarragon and thyme should finely chopped and adorn the lobster, and the lemon isn’t elegant. Clean the plate of the parmesan.
This is really, really fucking bad. I’ll just say it now
Bro the half squeezed lemon is taking me out
Use a different plate like a coupe, something with a basin. More sauce with a looser consistency to fill out the bottom of the vessel. Either chiffonade or microplane lemon zest. Take the herbs and make an infused oil to drizzle over your sauce for color and flavor.
Man, this is rough. It’s like someone sneezed on the plate and called it a day. Why on earth do so many cooks throw full sprigs of herbs onto the plate if they are not functional/edible in that form. I don’t usually tend to get aggravated at posts on this sub, but this one pisses me off. Every aspect feels so lazy and uninspired.