Fried Octopus, Mint Gremolata, Garlic Hummus, Guanciale bits, Lemon Rounds, and Basil
Fried Octopus, Mint Gremolata, Garlic Hummus, Guanciale bits, Lemon Rounds, and Basil
by urdumbandsoareyou
5 Comments
MustardMedia
If you want to give the diner the option to add lemon, give them wedges. There is no good way to use a lemon round.
Flavours sound pretty nice otherwise.
BostonFartMachine
Sliced lemon like that is dumb and useless.
If you’re going to do it anyway, take the seeds out.
Were the guanciale bits rendered to order? They could be drained better either way so they’re not dripping excess grease all over an otherwise nice plate. A matte finish, black plate has to be *perfect* or it’ll show every imperfection and then some.
Before putting anything like that on a plate rest it on a plating tray with a c-fold lining to blot up extraneous liquids you don’t want leaking onto the plate.
DismalSpecific7614
Lemon zest while cooking and lemon twist for aesthetic
wetwilly2140
Can’t fathom why your chef would insist on those unwieldy rounds and furthermore would love to hear the rationale behind the random mint.
2020DumpsterEnfermo
If you must use round lemon circles, maybe make a twisted lemon garnish. Make a single cut from the center to the edge of the slice. Twist one side of the cut slice forward and the other backward, using your fingers to create the spiral effect.
5 Comments
If you want to give the diner the option to add lemon, give them wedges. There is no good way to use a lemon round.
Flavours sound pretty nice otherwise.
Sliced lemon like that is dumb and useless.
If you’re going to do it anyway, take the seeds out.
Were the guanciale bits rendered to order? They could be drained better either way so they’re not dripping excess grease all over an otherwise nice plate. A matte finish, black plate has to be *perfect* or it’ll show every imperfection and then some.
Before putting anything like that on a plate rest it on a plating tray with a c-fold lining to blot up extraneous liquids you don’t want leaking onto the plate.
Lemon zest while cooking and lemon twist for aesthetic
Can’t fathom why your chef would insist on those unwieldy rounds and furthermore would love to hear the rationale behind the random mint.
If you must use round lemon circles, maybe make a twisted lemon garnish. Make a single cut from the center to the edge of the slice. Twist one side of the cut slice forward and the other backward, using your fingers to create the spiral effect.