Slow roasted lamb pasta w lamb fat burr blanc paired w seared strip loin
Slow roasted lamb pasta w lamb fat burr blanc paired w seared strip loin
by Maximum-Steak-8548
6 Comments
Bigdoinks69-420
I find the arrangement and the colors to be deeply unpleasant for some reason…. Does your name start with T or something?? Did you seriously lay each piece of pasta down one at a time? And that slice of fresh lemon, what do you expect the diner to do with that? You can’t squeeze the juice out of it, you probably don’t wanna eat it whole…
MonsieurMoustache10
*beurre blanc – french for white butter (literal translation) otherwise, the citrus slice seems oddly out of place and the meat looks dry and overcooked. plating comes off a bit awkward but besides the overall dry look to the dish it has a ton of potential
BostonFartMachine
What I see here is *too* much effort. I have a hard time with pasta that tries to be arranged perfectly and still looks messy. It also looks dry. When I was in school ages ago, I heard one chef tell me when you try and arrange things geometrically or has to be perfect because of it isn’t, it will just highlight the imperfections.
If you can mound the pasta so it is more organically piled there it would look nicer. Also, sauce it more. It looks as if it soaked up all the liquid between stacking the pasta and taking a picture.
That lemon garnish is not good for much except at hiding a bad sear.
jhorden764
The blanc goes burr burr (it’s Beurre Blanc).
Tbh it’s a combo that’s kinda making me go “wait, what?”. Think it’s because it’s already a fully formed thing as a slow cooked ragu pasta and then there’s a hunk of meat with it? Why? And speaking of, where’s the sauce? If it tastes like you’ve just won a million bucks and cooked it at home then sure whatever but defs not having this for a paid meal. Lemon slice makes it feel like a 80’s counter meal.
Also, plating has a definitive phallic shape so that’s pretty funny.
Prairie-Peppers
The cold toned/green shifted and faded filter you added isn’t doing any favours. It looks artsy, but not appetizing.
fddfgs
Pasta should go on its own plate and be served as a separate course.
6 Comments
I find the arrangement and the colors to be deeply unpleasant for some reason…. Does your name start with T or something?? Did you seriously lay each piece of pasta down one at a time? And that slice of fresh lemon, what do you expect the diner to do with that? You can’t squeeze the juice out of it, you probably don’t wanna eat it whole…
*beurre blanc – french for white butter (literal translation)
otherwise, the citrus slice seems oddly out of place and the meat looks dry and overcooked. plating comes off a bit awkward but besides the overall dry look to the dish it has a ton of potential
What I see here is *too* much effort. I have a hard time with pasta that tries to be arranged perfectly and still looks messy. It also looks dry. When I was in school ages ago, I heard one chef tell me when you try and arrange things geometrically or has to be perfect because of it isn’t, it will just highlight the imperfections.
If you can mound the pasta so it is more organically piled there it would look nicer. Also, sauce it more. It looks as if it soaked up all the liquid between stacking the pasta and taking a picture.
That lemon garnish is not good for much except at hiding a bad sear.
The blanc goes burr burr (it’s Beurre Blanc).
Tbh it’s a combo that’s kinda making me go “wait, what?”. Think it’s because it’s already a fully formed thing as a slow cooked ragu pasta and then there’s a hunk of meat with it? Why? And speaking of, where’s the sauce? If it tastes like you’ve just won a million bucks and cooked it at home then sure whatever but defs not having this for a paid meal. Lemon slice makes it feel like a 80’s counter meal.
Also, plating has a definitive phallic shape so that’s pretty funny.
The cold toned/green shifted and faded filter you added isn’t doing any favours. It looks artsy, but not appetizing.
Pasta should go on its own plate and be served as a separate course.