Flowers are made from plums that grow on a tree in a back yard, and I can't get rid of them, trying to find creative ways to use them, haha.
by ThatJeffGuy82
5 Comments
TwoPintsYouPrick
So much going on, this isn’t a Poke bowl, this is a very organised way of throwing things on a plate incoherently.
sillysylviasilly
If you got rid of the potatoes, avocados and broccolini, you’d have a much more composed plate.
Parutha
This feels like two plates. You plated nicely imo, but theres too much going on. Serving them as two courses gives the eater more time/attention to enjoy the components. The individual parts: very pretty
yells_at_bugs
I definitely enjoy a plate with different components that play together. However this dish seems to lack a leading role. Every ingredient is trying to be the star. The freshness of the tuna and even the random plum is drowned out by the cooked sweet potato and broccolini. What is the sauce covering the tuna? Usually when you have a premium ingredient you let it shine. I don’t see every ingredient here in a singular bite being enjoyable. Perhaps the potato, pear and broccolini could exist as a cold slaw/salad dressed in the sauce that’s topping the tartare for a more cohesive experience.
jistresdidit
I think if you put the potato, avo, tune in a ring mold like 6 inches tall it’s money. That white sauce smeared and use those plums to make a spicy salsa with Thai chilis, ginger, and garlic. Yum
5 Comments
So much going on, this isn’t a Poke bowl, this is a very organised way of throwing things on a plate incoherently.
If you got rid of the potatoes, avocados and broccolini, you’d have a much more composed plate.
This feels like two plates.
You plated nicely imo, but theres too much going on.
Serving them as two courses gives the eater more time/attention to enjoy the components.
The individual parts: very pretty
I definitely enjoy a plate with different components that play together. However this dish seems to lack a leading role. Every ingredient is trying to be the star. The freshness of the tuna and even the random plum is drowned out by the cooked sweet potato and broccolini. What is the sauce covering the tuna? Usually when you have a premium ingredient you let it shine. I don’t see every ingredient here in a singular bite being enjoyable. Perhaps the potato, pear and broccolini could exist as a cold slaw/salad dressed in the sauce that’s topping the tartare for a more cohesive experience.
I think if you put the potato, avo, tune in a ring mold like 6 inches tall it’s money. That white sauce smeared and use those plums to make a spicy salsa with Thai chilis, ginger, and garlic. Yum