I made a crispy potato nest with a runny egg + prosciutto rose day: 24
I made a crispy potato nest with a runny egg + prosciutto rose day: 24
by Ev-aliyorum
25 Comments
Mr_Ashhole
What is on the bottom?
Too much drizzle. Get the olive and tomato off the plate. Looks good otherwise.
Due_Agent_6033
The olive is whimsical 😁
DameStorm
I actually like it.
Want to taste the different flavours and constructs, so to speak.
I like different.
Fragrant_Cause_6190
I love the effort. I really do but who the actual fuck cut that prosciutto. Clearly you didn’t test this, you’d be lying if you said that was physically edible
Red1Monster
Looks amazing ! But i’d remove the olives. It looks like someone ordered “with an extra of olives” and the server put them there
[deleted]
[removed]
SalamanderNo4624
Appreciate the effort. I will say this constructively, prosciutto can go, it’s to thick and to salty to add to the dish. Keep practicing friend.
TraditionalLight1
Good try-
Highlights: Color on the oil and puree are nice, nest looks nice,
Opportunities: prosciutto too thick, too much puree, is that two oils?, olives and tomatoes really look strangely arranged and not necessary.
this prosciutto looks like the king died on the toilet. no matter how this product comes to you or how you treat it this preparation is fundamentally a miss.
i would eat this all day, however the plate needs refinement.
olives and tomatoes either gone or made into a proper tapenade to garnish the egg with a dollop.
please explain the yogurt and broccoli sauce. it should have more body and be tighter.
the potato and egg are great, even with the potato bits being haphazard. oil garnish is fine as well, just plate with more intention so it doesn’t look like an afterthought.
back to the drawing board with the prosciutto. paper. paper thin. you won’t need to ‘heat treat’ it if it is sliced properly.
good luck, chef.
Bhannndoefvh
Why is the rim of the plate so messy?
SpamLandy
The plating isn’t my fave but the colour on that potato looks so nice
Why the olives? How you cut that gabagool so thick? Is that green hollandaise?
Away_Amoeba5554
What if, and maybe this is crazy, what if it was made into a crispy potato, prosciutto, olive and sun dried tomato hash, with the egg on top? And the yummy sauce on top of all of that? Like a Turkish eggs Benedict on a little nest of the hash – but the hash potatoes are cooked twice to extra crisp.
All the flavors sound so good but I would be daunted at the prospect of figuring how to eat it as is.
heftybagman
If that’s your plating, you’d do well to use a bigger plate. It’s sort of halfway between “fine dining composition” and “big ass sloppy burger”. Not a bad thing but a if you’re doing all this work you could probably get a better result for the effort by eliminating or combining elements. For a plating like that (big central stack of something with garnishes around) you don’t want it on such a small plate that the guest can’t disassemble the whole thing and get to know it
farang
Prosciutto curl vs rose. Also, eat one of those yourself with a knife and fork: I suspect the pressure of cutting the prosciutto and egg on top of the potato nest on that relatively small plate spreads all the food around and risks some of it squirting off the side and onto the table. Thank about the “user experience”.
Nice idea, nice food combination.
LionBig1760
When did this sub start getting so toxicly positive?
This looks like sometjing youd see out of a high school Home Ec class that got taught by a substitute teacher.
DuquesaDeLaAlameda
Love the nest. If you’re going for a cut that thick you might as well just put on some cooked ham. Or cured beef since your vibe is Turkish. Stick to the puree on the bottom and ditch the extra oil and the unnecessary garnishes on the edges. Try to keep edges clear in general.
backjox
Looks like child’s birthday cake
Sweet-Ad9366
This is my dream meal. Perfection.
Relative_Yesterday70
Beautiful
Pin_ellas
I’m trying to figure out how I would eat each part.
Prosciutto is thick and can’t easily be cut.
Sundried tomatoes also can be tough to cut. The ones that I had (U.S.), are tangy/sour so I don’t want to plob the whole thing in mouth.
Crisp potato bits would go well with the egg, and maybe broccoli flavored base.
This is not for American diners, right? I’d order it because I’d want to try it but I might pause/pass because of the broccoli flavored base.
If it’s for locals, maybe this appeals to the locals but not tourists who aren’t adventurous diners.
Chef_Boyard_Deez
Nice plate, I’d eat it! Personally, I would suggest adding leeks to the broccoli yogurt sauce. Potatoes love onions and garlic and everything in the allium family.
Consider a replacement meat for the prosciutto if you cannot find a thinner slice. There are many options this can be substituted with. Crispy pancetta, Iberico or another Spanish ham, or anything similar that you have in your region. This would still be good with more basic options but I like that you want to keep it classy.
I like the idea others have suggested of a tapenade. The olives and tomato came to the party but they sat on the couch and didn’t get asked to dance.
Lastly, the oil drizzle should be plated with intent. It looks like it doesn’t know what it’s supposed to be doing on the plate.
All in all this is a great job what you have done here! Have fun refining!
25 Comments
What is on the bottom?
Too much drizzle. Get the olive and tomato off the plate. Looks good otherwise.
The olive is whimsical 😁
I actually like it.
Want to taste the different flavours and constructs, so to speak.
I like different.
I love the effort. I really do but who the actual fuck cut that prosciutto. Clearly you didn’t test this, you’d be lying if you said that was physically edible
Looks amazing ! But i’d remove the olives. It looks like someone ordered “with an extra of olives” and the server put them there
[removed]
Appreciate the effort. I will say this constructively, prosciutto can go, it’s to thick and to salty to add to the dish. Keep practicing friend.
Good try-
Highlights:
Color on the oil and puree are nice, nest looks nice,
Opportunities:
prosciutto too thick, too much puree, is that two oils?, olives and tomatoes really look strangely arranged and not necessary.
Is this rage bait?
Pickled carrots, avocado, crispy onion Shakshuka sauce you’re welcome.
this prosciutto looks like the king died on the toilet. no matter how this product comes to you or how you treat it this preparation is fundamentally a
miss.
i would eat this all day, however the plate needs refinement.
olives and tomatoes either gone or made into a proper tapenade to garnish the egg with a dollop.
please explain the yogurt and broccoli sauce. it should have more body and be tighter.
the potato and egg are great, even with the potato bits being haphazard. oil garnish is fine as well, just plate with more intention so it doesn’t look like an afterthought.
back to the drawing board with the prosciutto. paper. paper thin. you won’t need to ‘heat treat’ it if it is sliced properly.
good luck, chef.
Why is the rim of the plate so messy?
The plating isn’t my fave but the colour on that potato looks so nice
Basically a fancy [Huevos Rotos](https://www.demoslavueltaaldia.com/sites/default/files/huevos-rotos-jamon-iberico.jpg). Switch out the prosciutto for some Iberian ham, fried until crispy and broken up over the egg. And switch up the green olives for black.
Why the olives?
How you cut that gabagool so thick?
Is that green hollandaise?
What if, and maybe this is crazy, what if it was made into a crispy potato, prosciutto, olive and sun dried tomato hash, with the egg on top? And the yummy sauce on top of all of that? Like a Turkish eggs Benedict on a little nest of the hash – but the hash potatoes are cooked twice to extra crisp.
All the flavors sound so good but I would be daunted at the prospect of figuring how to eat it as is.
If that’s your plating, you’d do well to use a bigger plate. It’s sort of halfway between “fine dining composition” and “big ass sloppy burger”. Not a bad thing but a if you’re doing all this work you could probably get a better result for the effort by eliminating or combining elements. For a plating like that (big central stack of something with garnishes around) you don’t want it on such a small plate that the guest can’t disassemble the whole thing and get to know it
Prosciutto curl vs rose. Also, eat one of those yourself with a knife and fork: I suspect the pressure of cutting the prosciutto and egg on top of the potato nest on that relatively small plate spreads all the food around and risks some of it squirting off the side and onto the table. Thank about the “user experience”.
Nice idea, nice food combination.
When did this sub start getting so toxicly positive?
This looks like sometjing youd see out of a high school Home Ec class that got taught by a substitute teacher.
Love the nest. If you’re going for a cut that thick you might as well just put on some cooked ham. Or cured beef since your vibe is Turkish. Stick to the puree on the bottom and ditch the extra oil and the unnecessary garnishes on the edges. Try to keep edges clear in general.
Looks like child’s birthday cake
This is my dream meal. Perfection.
Beautiful
I’m trying to figure out how I would eat each part.
Prosciutto is thick and can’t easily be cut.
Sundried tomatoes also can be tough to cut. The ones that I had (U.S.), are tangy/sour so I don’t want to plob the whole thing in mouth.
Crisp potato bits would go well with the egg, and maybe broccoli flavored base.
This is not for American diners, right? I’d order it because I’d want to try it but I might pause/pass because of the broccoli flavored base.
If it’s for locals, maybe this appeals to the locals but not tourists who aren’t adventurous diners.
Nice plate, I’d eat it! Personally, I would suggest adding leeks to the broccoli yogurt sauce. Potatoes love onions and garlic and everything in the allium family.
Consider a replacement meat for the prosciutto if you cannot find a thinner slice. There are many options this can be substituted with. Crispy pancetta, Iberico or another Spanish ham, or anything similar that you have in your region. This would still be good with more basic options but I like that you want to keep it classy.
I like the idea others have suggested of a tapenade. The olives and tomato came to the party but they sat on the couch and didn’t get asked to dance.
Lastly, the oil drizzle should be plated with intent. It looks like it doesn’t know what it’s supposed to be doing on the plate.
All in all this is a great job what you have done here! Have fun refining!