Just graduated and home while job hunting! Any advice and tips on plating will be greatly appreciated!
by Raisin-Current
5 Comments
Smellyapples
Are those grass hoppers?
Pure curiosity, what is the flavour like?
Spooferfish
I really like it aesthetically and I think the flavors would work well together. How would you eat this? I would have imagined that the Gorditas could be stuffed but they look far too small for that. I guess make mini tostadas with avocado and grasshoppers?
Also the salsa macha looks really bland, like just macerated tomatoes. I would love some more oil (from the salsa) and non-insect crunch elements – peanuts or sesame. I’ve never seen tomatoes in salsa macha but I know it has different variations
Horror_Signature7744
Biggest nope for me. To each their own.
masala-kiwi
Chapulines are delicious.
One thought: consider how you want the diner to eat your plate. The chapulines are sitting by themselves, dry and without a garnish or sauce. Is that your intended forkful for the diner? To me, it seems like it would be a very dry bite. Chapulines have a lot of texture but not tons of flavour by themselves. Group them together with the elements that you want them to go with — a sauce, puree, etc. Whatever bite you’re imagining for the diner, plate it that way so that it’s natural to eat it that way.
WhatsTheGoalieDoing
This looks less plated and more throw it on a plate and leave it.
5 Comments
Are those grass hoppers?
Pure curiosity, what is the flavour like?
I really like it aesthetically and I think the flavors would work well together. How would you eat this? I would have imagined that the Gorditas could be stuffed but they look far too small for that. I guess make mini tostadas with avocado and grasshoppers?
Also the salsa macha looks really bland, like just macerated tomatoes. I would love some more oil (from the salsa) and non-insect crunch elements – peanuts or sesame. I’ve never seen tomatoes in salsa macha but I know it has different variations
Biggest nope for me. To each their own.
Chapulines are delicious.
One thought: consider how you want the diner to eat your plate. The chapulines are sitting by themselves, dry and without a garnish or sauce. Is that your intended forkful for the diner? To me, it seems like it would be a very dry bite. Chapulines have a lot of texture but not tons of flavour by themselves. Group them together with the elements that you want them to go with — a sauce, puree, etc. Whatever bite you’re imagining for the diner, plate it that way so that it’s natural to eat it that way.
This looks less plated and more throw it on a plate and leave it.
It does sound tasty, though.