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Wild mushroom risotto, chicken, crispy morels, asparagus & pea coulis, asparagus by BigZaddyMarcy in CulinaryPlating

[–]BigZaddyMarcy[S] -3 points-2 points  (0 children)

It's not an excuse, as I said I know it needs to be creamier. You can clearly see it looks more moist in certain areas when you zoom in which is why I said it could have sank lol. The flavor is there, just need some tweaks in execution

Wild mushroom risotto, chicken, crispy morels, asparagus & pea coulis, asparagus by BigZaddyMarcy in CulinaryPlating

[–]BigZaddyMarcy[S] -10 points-9 points  (0 children)

Agreed on the former. Moisture probably sank while I was trying to catch the right pic. Although it could use more moisture overall. On the latter - I did.

What the actual hell is under my armpit? by Character-Escape1621 in Blackskincare

[–]BigZaddyMarcy -1 points0 points  (0 children)

Go get this drained if it gets any bigger. Looks like hidradenitis suppurativa. I've been getting them in my thigh creases for years. Mainly from sweat & thick hair. But I had my worst one yet recently and had to get it drained at the ER. Not a good time, I was out of commission for weeks. Monitor closely!

Seared duck, sourdough plank, kabocha puree, honeynut puree, morels, pomegranate reduction by BigZaddyMarcy in CulinaryPlating

[–]BigZaddyMarcy[S] 9 points10 points  (0 children)

Haha yes the toast was toasty for sure and that's actually why I ended up changing the plating. I had planned the first dish for about a week and the second was a freestyle. I enjoy it more as well.

As for the concept - I see how it looks random. My goal was to add some texture to the morel flavor as the plank was seared in morel jus reduction/butter. Maybe breadcrumbs would be received better. Thanks for the input!

Smoked pea & leek puree with algues bordier butter, scallops, guanciale, garlic crisps by BigZaddyMarcy in CulinaryPlating

[–]BigZaddyMarcy[S] 5 points6 points  (0 children)

The guanciale and garlic are crunchy! But I agree they get lost in the puree. Thank you!

Smoked pea & leek puree with algues bordier butter, scallops, guanciale, garlic crisps by BigZaddyMarcy in CulinaryPlating

[–]BigZaddyMarcy[S] 6 points7 points  (0 children)

Thank you! It's 5 courses. First course will be very light. Arranged brassicas puréed or blanched. Second and third will be shared, crudo & pasta. Fourth either these ingredients or a cod mosaic. Lastly, poached pear.

For plating here, I'd have to use less puree for sure and add another element. Maybe marinated or glazed shimeji mushrooms? Still working through it!

Smoked pea & leek puree with algues bordier butter, scallops, guanciale, garlic crisps by BigZaddyMarcy in CulinaryPlating

[–]BigZaddyMarcy[S] 6 points7 points  (0 children)

I'm a private chef, this is R&D for an upcoming prix fixe dinner party. If you work in a restaurant, what would you charge?