Pan-Fried Spicy Salmon Maki by Living-Airline9487 3 Comments Philly_ExecChef 2 years ago I was with you on the smorrebrod and the scallop, but you reached back into antiquity with the dots and swirls on this one. WhatsTheGoalieDoing 2 years ago Not a massive fan of the swirls. I’d have plated this on a dark plate as well. CactusWillieBeans 2 years ago Honestly, for a home chef this is damn cute. Love it.Write A CommentYou must be logged in to post a comment.
Philly_ExecChef 2 years ago I was with you on the smorrebrod and the scallop, but you reached back into antiquity with the dots and swirls on this one.
WhatsTheGoalieDoing 2 years ago Not a massive fan of the swirls. I’d have plated this on a dark plate as well.
3 Comments
I was with you on the smorrebrod and the scallop, but you reached back into antiquity with the dots and swirls on this one.
Not a massive fan of the swirls. I’d have plated this on a dark plate as well.
Honestly, for a home chef this is damn cute. Love it.