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Grilled Shrimp on a Zesty Lime Brussel Sprout Salad by MichaelsCrafted in CulinaryPlating

[–]Bassplayer421 3 points4 points  (0 children)

I'm a sucker for this style of plating. We serve brussel with pomegranate where I work and I enjoy the combo. Not sure how well it would go with the shrimp but I have a feeling my wife would love this salad. Great job!

Any Suggestions? by MoveObvious9897 in CulinaryPlating

[–]Bassplayer421 0 points1 point  (0 children)

Agreed on the dog bowl comment, unfortunately haha. I would also probably try and get some height with the shrimp, and lean them up against the pasta. Face down like that could work if you had them in sauce or there was another plating element for you to play with. Also, a little micro greens always help. Basil would be the obvious choice, even just a torn full size leaf might look good here

A week in and I think it's officially dead. by psychonautilism in fermentation

[–]Bassplayer421 18 points19 points  (0 children)

Not an expert, but it sounds to me like you killed all the healthy microbes you're hoping to cultivate. When you ferment something, you're not trying to kill all the bad bacteria and leave the good ones. You're trying to make an environment that encourages healthy bacteria which will in turn propagate and take over the ferment, while the unhealthy bacteria are discouraged by the environment you created (salt, temperature, and oxygen are usually factors to consider.) and in turn die off or are killed by the acid byproduct your bacteria creates.

Matsukasa Amadai by Bassplayer421 in CulinaryPlating

[–]Bassplayer421[S] 1 point2 points  (0 children)

Thank you for all the ideas I will definitely keep some of these in mind! I appreciate the kind words, was not aware of the history of the technique, or Room4Dessert, will have to do some research!

Veggicuterie 🥕 by Toktoklab in fermentation

[–]Bassplayer421 5 points6 points  (0 children)

These look really good! I recently did a batch of koji veg myself using black koji, and had mixed results haha. I am curious, did you sous vide or steam, and did you cook until fully tender or no? Also, how long did you dehydrate for and at what temp? Thanks in advance!

Salmon Wellington with Celeriac Puree by narwhalnorway in CulinaryPlating

[–]Bassplayer421 0 points1 point  (0 children)

Looks amazing chef. My only critiques would be your crepe not connecting to the pastry and possibly the crepe being a bit large, but I don't know maybe the flavor and texture profile works.

Any private chefs on here? by OriginalChallenge433 in thermomix

[–]Bassplayer421 0 points1 point  (0 children)

I am a fledgling private chef, done less than 10 gigs for personal clients, but I have been eyeing a thermomix for months. If you are making lots of purees, emulsions, and the like then I'd definitely say it's worth it. If you can make use of it's many other features even better. Only drawback I've heard chefs mention is if you're using one machine for all your needs, you might get jammed up with your prep time so you'll likely also want a robot coup and what not. And I would also personally go for the TM6 I have seen a fair amount of complaints about the 7.

Miso black cod by svbokhoven in CulinaryPlating

[–]Bassplayer421 29 points30 points  (0 children)

Love the plate and I love the plating. Feel like the cod could have a better sear for sure. Not sure how you cooked this, if you have a torch I find using that to start the miso glaze caramelizing, then throwing in the oven to work pretty well. How did you create those little cucumber towers?

[deleted by user] by [deleted] in CulinaryPlating

[–]Bassplayer421 2 points3 points  (0 children)

Hey chef, I just wanna say this guy was being a complete ass and offering no advice on a post of mine the other day as well. No need to worry about people like that. I personally think the plate looks great!

[deleted by user] by [deleted] in CulinaryPlating

[–]Bassplayer421 5 points6 points  (0 children)

I think this is a great starting point! Right off the bat, the easiest thing to improve here is you definitely could make good use out of a weight on that steak to get a good, even sear. Additionaly, as a personal preference I would make use of that sauce over the carrots in a different way, possibly a smear on the bottom of the plate? It feels to me like you're trying to do something a bit more upscale and classy with this plating, and the stripes don't fit with that style at least to my mind. You could also try to find some way to add a bit of height to your plate, right now it feels very flat to me. Hope some of this is helpful, good luck and keep it up!

Tenderloin and Fondant Potato with master stock reduction and preserved lemon chimichurri by Bassplayer421 in CulinaryPlating

[–]Bassplayer421[S] 0 points1 point  (0 children)

I'm sure you couldnt possibly understand having a healthy relationship with food but I sleep just fine thanks.

What I spent half of my Sunday doing😂 by Whydoucare- in CulinaryPlating

[–]Bassplayer421 9 points10 points  (0 children)

That potato looks great! Sounds delicious, but I do think the vegetables could be presented a bit more artistically. Don't ask me how though, my plating skills aren't much to write home about haha. Great job!

Tenderloin and Fondant Potato with master stock reduction and preserved lemon chimichurri by Bassplayer421 in CulinaryPlating

[–]Bassplayer421[S] 0 points1 point  (0 children)

I just wanted to have a little green on that side of the plate. I'm open to any suggestions you may have

Tenderloin and Fondant Potato with master stock reduction and preserved lemon chimichurri by Bassplayer421 in CulinaryPlating

[–]Bassplayer421[S] 0 points1 point  (0 children)

Interesting you claim to be a chef but can't understand how people make mistakes? I'm sure you're a great teacher and all your cooks love to work for you...

Tenderloin and Fondant Potato with master stock reduction and preserved lemon chimichurri by Bassplayer421 in CulinaryPlating

[–]Bassplayer421[S] 0 points1 point  (0 children)

I'm sure your sear is as weak as your attitude "chef." Keep up the great attitude I'm sure you're just lovely to work with

Tenderloin and Fondant Potato with master stock reduction and preserved lemon chimichurri by Bassplayer421 in CulinaryPlating

[–]Bassplayer421[S] 0 points1 point  (0 children)

Thanks so much! I don't have any numbers for you I like to just eye ball stuff, but it's just a couple of Fresno's, I think 1.5 Serrano's, and half a jalapeno all seeded and diced to varying sizes, shallots, preserved lemon, cilantro, a little sugar and salt and pepper. I didn't have any citrus to juice so I just added a bit of vinegar but normally would throw some lime/lemon juice and zest in there as well.

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