The smear is unattractive, like chunky mustard. Keep it up! How did it taste?
naterpotater246
Don’t ask these fuckers to be brutally honest, lol
kingofphilly
For a 15 year old, if they have no prior experience? 7/10, at least understands the concept of platting, smear, and height.
If they have some sort of experience (tech school, etc), 5/10; needs to review the basics (rules of threes, blanching the greens, etc.)
They’re 15 anyway, so, I’m not hating. Hopefully it tasted good. At least they’re putting in some serious effort and I applaud that.
Cube-in-B
What exactly am I looking at?
ndpugs
Its definetly a place to start.
Thereelgerg
What is it?
YourAverageGod
Looks like smeared baby shit, oak leaves and i can’t decide between pork, beef or chicken.
We all started somewhere, my stuff didn’t look much better than this, especially not at 15. I was probably still making top ramen (I still do) and hot dogs in the microwave.
OldContract9559
If you really want brutal honesty it looks like shit. That being said the kids 15 and it’s better than I’d have done at that age. You should tell him the culinary industry drains your will to live and he’d be better off cooking as a hobby but stay away from it as a career. He could make much more money doing way less work and he’d be a hell of a lot happier in the long run but that’s just my opinion.
RoCon52
More sauce. Add rice. Looks Jamaican.
Wolfire0769
The sauce is lumpy and it looks like he sneezed while holding the spoon on the plate. The lettuce bed is taking up way too much real estate and the meat pile would work better if it was centered on the plate – nicely stacked and fanned out to mirror the sauce would work better here in my opinion.
As things are, I would definitely eat it.
Pattern_Is_Movement
is that baby poop? I can’t even tell what kind of meat that is or if its cooked correctly
Livefiction1
Can’t even chiffonade the greens?! Pathetic! /s
Exact_Instance2684
Try again son. You should be helping him.
Scary-Bot123
Would love to know the components so I can give some better feedback.
The sauce is an unappetizing color. The greens look like maybe collards, and should be braised down longer so they’re tender. The meat is a mystery.
rainaftersnowplease
r/poopfromabutt unfortunately
doiwinaprize
I mean we all.know it looks terrible, but I’ve worked with fresh out of culinary school grads who couldn’t do any better so he’s ahead of the pack. Also collard greens are delicious and underused ar last where I live.
Significant_Read_813
For sauce with that color and thickness, do it with a drizzle. Build the plate with some more height, stack up the cut meat. When stack higher go toward center
Pale_Row1166
What did that poor pork do to him that he hammered it so hard? And are those… collard greens? Are you meant to eat them? Because they look undercooked.
You undercook collard greens? Believe it or not, jail. You overcook pork, also jail. Overcook, undercook.
Djchoruskid2020
I would probably say just plate it differently/changing the cooking methods slightly. Puree the sauce so it’s smooth, finish with oil if needed Cut the greens, add the yellow sauce on top, grill/sear and bake the chicken, and slice the at an angle, and place on top of the greens, with a little more of the sauce on it.
Buford_Burger
r/poopfromabutt
ZombieLebowski
I prefer a perfectly round blob or condiment or a separate container. Spread out the meat more and add a bit more color to plate
KratorOfKruma
Keep it a Hobby. Keep it a passion. The job doesn’t pay, poor hours, and will suck the love for cooking out of him.
AxeBeard88
Are those cottonwood leaves? lol
Aint_EZ_bein_AZ
Looks pretty bad. wtf is that plating
DomeOverManhattan
Good job!! Looks horrible but I can totally see the vision. Definitely stick with it — figuring out what doesn’t work is a big part of figuring out what does work. Ask him to analyze his own work — what could he change about the color and texture of the sauce? What technique could improve his sauce swirl/shape? How could the greens be made to look more appetizing? What could give the meat a less dry appearance?
FamousFangs
Slice that shit on the bias, fam.
And maybe not a chunky yellow smear… or that portioning… or things hanging on the rim… or a bed of undressed wilted greens.
If it was me, I’d wrap a small portion of the dressed, wilted leaf around a 4-5 oz rectangular cut of the pork with open ends. Seive sauce, add ultratex and dash of cream to brighten sauce and give some viscosity, make swipe just slightly off-center and then place wrapped protein just off-center of that swipe, so only a portion is atop it. Then add a few swirled dots of the sauce on the opposing side as the swipe. Garnish with salty fried shallot.
30 Comments
He’s 15. The real question is how did it taste?
Sauce smear looks like baby shit
the schmear looks suspicously like mustard
Weak genes.
The smear is unattractive, like chunky mustard. Keep it up! How did it taste?
Don’t ask these fuckers to be brutally honest, lol
For a 15 year old, if they have no prior experience? 7/10, at least understands the concept of platting, smear, and height.
If they have some sort of experience (tech school, etc), 5/10; needs to review the basics (rules of threes, blanching the greens, etc.)
They’re 15 anyway, so, I’m not hating. Hopefully it tasted good. At least they’re putting in some serious effort and I applaud that.
What exactly am I looking at?
Its definetly a place to start.
What is it?
Looks like smeared baby shit, oak leaves and i can’t decide between pork, beef or chicken.
We all started somewhere, my stuff didn’t look much better than this, especially not at 15. I was probably still making top ramen (I still do) and hot dogs in the microwave.
If you really want brutal honesty it looks like shit. That being said the kids 15 and it’s better than I’d have done at that age. You should tell him the culinary industry drains your will to live and he’d be better off cooking as a hobby but stay away from it as a career. He could make much more money doing way less work and he’d be a hell of a lot happier in the long run but that’s just my opinion.
More sauce. Add rice. Looks Jamaican.
The sauce is lumpy and it looks like he sneezed while holding the spoon on the plate. The lettuce bed is taking up way too much real estate and the meat pile would work better if it was centered on the plate – nicely stacked and fanned out to mirror the sauce would work better here in my opinion.
As things are, I would definitely eat it.
is that baby poop? I can’t even tell what kind of meat that is or if its cooked correctly
Can’t even chiffonade the greens?! Pathetic! /s
Try again son. You should be helping him.
Would love to know the components so I can give some better feedback.
The sauce is an unappetizing color. The greens look like maybe collards, and should be braised down longer so they’re tender. The meat is a mystery.
r/poopfromabutt unfortunately
I mean we all.know it looks terrible, but I’ve worked with fresh out of culinary school grads who couldn’t do any better so he’s ahead of the pack. Also collard greens are delicious and underused ar last where I live.
For sauce with that color and thickness, do it with a drizzle. Build the plate with some more height, stack up the cut meat. When stack higher go toward center
What did that poor pork do to him that he hammered it so hard? And are those… collard greens? Are you meant to eat them? Because they look undercooked.
You undercook collard greens? Believe it or not, jail. You overcook pork, also jail. Overcook, undercook.
I would probably say just plate it differently/changing the cooking methods slightly.
Puree the sauce so it’s smooth, finish with oil if needed
Cut the greens, add the yellow sauce on top, grill/sear and bake the chicken, and slice the at an angle, and place on top of the greens, with a little more of the sauce on it.
r/poopfromabutt
I prefer a perfectly round blob or condiment or a separate container. Spread out the meat more and add a bit more color to plate
Keep it a Hobby. Keep it a passion. The job doesn’t pay, poor hours, and will suck the love for cooking out of him.
Are those cottonwood leaves? lol
Looks pretty bad. wtf is that plating
Good job!! Looks horrible but I can totally see the vision. Definitely stick with it — figuring out what doesn’t work is a big part of figuring out what does work. Ask him to analyze his own work — what could he change about the color and texture of the sauce? What technique could improve his sauce swirl/shape? How could the greens be made to look more appetizing? What could give the meat a less dry appearance?
Slice that shit on the bias, fam.
And maybe not a chunky yellow smear… or that portioning… or things hanging on the rim… or a bed of undressed wilted greens.
If it was me, I’d wrap a small portion of the dressed, wilted leaf around a 4-5 oz rectangular cut of the pork with open ends. Seive sauce, add ultratex and dash of cream to brighten sauce and give some viscosity, make swipe just slightly off-center and then place wrapped protein just off-center of that swipe, so only a portion is atop it. Then add a few swirled dots of the sauce on the opposing side as the swipe. Garnish with salty fried shallot.