This took me 3 days to figure out how to do. So happy with the final result
Salt and vinegar potato cornettos, filled with smoked cod’s roe emulsion and finished with lemon balm
by Sudden_Chard8860
24 Comments
KupoKupoMog
Nice fancy Bugles 😉 The dish sounds delicious. Nice work!!
PattyLinzz
Looks delicious!
SRQrider
Bugles!
makingkevinbacon
Where’s the obligatory bugle pic of you wearing em on your fingers?
Jk that’s cool as shit!
Dependent_Ad94
Really impressed with your patience, i would have gone nuts
Reasonable_Pea2525
Hhhmmmmm ok
Redditandhotgarbage
R&D is my favorite part of the job. I love failing a couple of times and then nailing it. The dopamine/depression hits are the best on R&D. These look great chef!!
doiwinaprize
Oo fancy bugles
doiwinaprize
On a side note why do bugles cost a million dollars nowadays?
IrishknitCelticlace
My knees got weak reading the description. Of course I’m a sucker for high class fish and chips
linecookdaddy
mrsir1987
Did you par cook the potato at all before spiralizing?
KubelsKitchen
Nice work chef. My mouth is watering.
pekingsewer
I would fuck that up. Damn.
BuckManscape
You’re really not going to put them on your fingertips and cackle?
stinkpig300
What kind of potatoes are those to hold the shape so well?
foxbat
hey, jeff. did you put those in the over or deep fry them? how did you get them to keep their shape? 🤔
Witty_Show_4481
Fuck is it? Explain
Life-Finding5331
That’s sounds very tasty.
Ol_Hickory_Ham_Hedgi
I have a question! How did you make them salt and vinegar flavored? I’ve been wanting to make some chickpea snacks with a Salt and vinegar flavoring, but I wasn’t sure if I’m just supposed to spray them with vinegar and then toss salt on them? Is it really that easy? Sorry if I sound dense, I’m not a chef (obviously).
TacosCallejeros
This is pretty neat! I can only imagine how difficult it must have been to not have them break. They look amazing! What was the inspo or idea? kinda trying to pick your brain a little
NeverFence
Oh man you brought up a repressed traumatic memory.
Early in my career, on garde-manger in a high end fine dining restaurant I had to create these potato cylinders, in a similar technique to this….
Z3roTimePreference
I annoyed the hell out of one of my chefs one night, because we did a smoked trout mousse in a black sesame coronette, as a passed app on our catering team.
I kept calling it ‘fish paste in an ice cream cone’
24 Comments
Nice fancy Bugles 😉 The dish sounds delicious. Nice work!!
Looks delicious!
Bugles!
Where’s the obligatory bugle pic of you wearing em on your fingers?
Jk that’s cool as shit!
Really impressed with your patience, i would have gone nuts
Hhhmmmmm ok
R&D is my favorite part of the job. I love failing a couple of times and then nailing it. The dopamine/depression hits are the best on R&D. These look great chef!!
Oo fancy bugles
On a side note why do bugles cost a million dollars nowadays?
My knees got weak reading the description. Of course I’m a sucker for high class fish and chips
Did you par cook the potato at all before spiralizing?
Nice work chef. My mouth is watering.
I would fuck that up. Damn.
You’re really not going to put them on your fingertips and cackle?
What kind of potatoes are those to hold the shape so well?
hey, jeff. did you put those in the over or deep fry them? how did you get them to keep their shape? 🤔
Fuck is it? Explain
That’s sounds very tasty.
I have a question! How did you make them salt and vinegar flavored? I’ve been wanting to make some chickpea snacks with a Salt and vinegar flavoring, but I wasn’t sure if I’m just supposed to spray them with vinegar and then toss salt on them? Is it really that easy? Sorry if I sound dense, I’m not a chef (obviously).
This is pretty neat! I can only imagine how difficult it must have been to not have them break. They look amazing! What was the inspo or idea? kinda trying to pick your brain a little
Oh man you brought up a repressed traumatic memory.
Early in my career, on garde-manger in a high end fine dining restaurant I had to create these potato cylinders, in a similar technique to this….
I annoyed the hell out of one of my chefs one night, because we did a smoked trout mousse in a black sesame coronette, as a passed app on our catering team.
I kept calling it ‘fish paste in an ice cream cone’
fucking quality right there!