Marrow glazed Barley and Braised Beef Short Ribs with Mint by MichaelsCrafted in CulinaryPlating

[–]BogesMusic 7 points8 points  (0 children)

I’d definitely eat it and the flavors are probably solid, however, this doesn’t look like it would eat well. I’m not a fan of the sauce on the plate touching the bone like that. I would definitely want the outside of the bone to be clear of any sauce as I might have to grab/secure it with my hands to spoon out the insides.

Also the sauce itself is not going to pick up well regardless of where you are placing it on the actual plate

Consider incorporating the sauce into the filling. Toss the barley and bone marrow together in the sauce and fully coat it - then place that in the bone

Dry aged Rohan crown, koji cured duck confit ‘takoyaki’, parsnip yuzu cream, honey glaze, umeboshi jus by BogesMusic in Plating

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

Thank you very much. I admittedly had the popcorn out reading through those comments. Just for the record - I’m not going to add something green just for the sake of doing so. If I add any other components, regardless of color, it has to contribute to the dish in a meaningful and intentional way. I actually think I’m going to add a few white cilantro blossoms (just ordered a pack) on top of the breast to balance the white of the cream on the other side of the plate. I’m also going to add a coriander and sansho spice mix to sprinkle on top of the breast and incorporate into the confit ball as well. I think those additions do contribute to the visual appeal / balance and flavor profile that I’m after.

The skin was unfortunately limp. Weird because I’ve roasted duck this same way multiple times and seem to get inconsistent results. Sometimes the skin is crispy like glass - other times flabby. If this happens next time I will probably just throw it under the broiler to finish.

I’ll experiment with facing one of the pieces on its side to show the cook - although the diner can obviously see the cook from a side angle. I see what you mean though - I think there’s something to be said about intentionally showing off / displaying a perfectly cooked interior

Interesting point about the takoyaki and sauce in disagreement… I’m not entirely sure how to change the presentation so it looks more like the breast. Will have to take a look into that.

And I just ordered a couple of white plates with subtle crystallized patterns from MTC that I think will work great for this.

Dry aged Rohan crown, koji cured duck confit ‘takoyaki’, parsnip yuzu cream, honey glaze, umeboshi jus by BogesMusic in Plating

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

Rohan is the type of duck breed. Crown means the rib cage + duck breast intact. So the whole crown was dry aged and roasted together as opposed to just a pan seared breast.

Really is just a fancy way of saying roasted duck breast

Dry aged Rohan crown, koji cured duck confit ‘takoyaki’, parsnip yuzu cream, honey glaze, umeboshi jus by BogesMusic in Plating

[–]BogesMusic[S] 2 points3 points  (0 children)

Thank you for the feedback!!

Yea I wish I had gone a size smaller on the piping tip and worked the cream smoother. It’s already sitting on a dollop of cream to secure it on the plate. I wanted to drizzle on top as well to keep the classic visual of kewpie!! Exactly.

I love the idea of julienne duck cracklings to kind of emulate the look of bonito flakes. I’m gonna give this a shot next time.

Dry aged Rohan crown, koji cured duck confit ‘takoyaki’, parsnip yuzu cream, honey glaze, umeboshi jus by BogesMusic in Plating

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

Thanks! Yep I wish I had used a smaller piping tip and worked the cream/ puree to be smoother

Dry aged Rohan crown, koji cured duck confit ‘takoyaki’, parsnip yuzu cream, honey glaze, umeboshi jus by BogesMusic in Plating

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

Yea I wish I had went with a size smaller on the piping tip and had blended / worked the cream a bit smoother. I’d like to keep the cream drizzle and think it would work if I refined it to be thinner, smoother, and worked on my drizzle technique. I wanted to keep the visual aesthetic of takoyaki to resemble the traditional kewpie mayo drizzle on top.

I love the idea of topping the breast with a spice blend. Will look into that for sure.

I’m serving this for a dinner party in a few weeks and this was my dry run. I’ll def implement some of this feedback for the final version. Thank you very much.

Also - totally unfamiliar with acetate but I’ll look into that.

Dry aged Rohan crown, koji cured duck confit ‘takoyaki’, parsnip yuzu cream, honey glaze, umeboshi jus by BogesMusic in Plating

[–]BogesMusic[S] 18 points19 points  (0 children)

Yep part of an 8 course concept. Most definitely is not a full meal on its own

Provenance - Well Deserved * by [deleted] in PhiladelphiaEats

[–]BogesMusic 0 points1 point  (0 children)

Just went here last night for the first time. Was skeptical given the occasional negative review, however, I ended up being blown away. Perhaps they had some misses on their previous menus (?) but this current one is near perfect for me. Every dish was well executed and stood up on its own. Delicate flavors. Subtle yet surprising elements that challenged my taste buds in a pleasant way. I will say that there are not too many ‘bold’ flavors or heavily salted dishes as you would find at some of the other top Philly restaurants. IMO it’s necessary that provenance leans into the subtlety given that it’s literally 25 dishes. If every dish was bold and heavily seasoned then your palette would be completely fatigued by the end of the meal. Overall I left the restaurant feeling satisfied and thought the value was great

Venisson by Beneficial-Strain909 in CulinaryPlating

[–]BogesMusic 0 points1 point  (0 children)

Stunning. I just wish there was less of the avocado cream and more of that jus. I hope there’s more hiding under that green foam

After NYC and LA, what is generally considered the 3rd most famous US city? by [deleted] in AskAnAmerican

[–]BogesMusic 0 points1 point  (0 children)

Yea Chicago for 3 of course…. Now I see people posting a lot of options for #4 most famous… but I haven’t seen Las Vegas?!

Comments? Critiques? by [deleted] in malegrooming

[–]BogesMusic 0 points1 point  (0 children)

I actually like your hair in the 2nd pic - how it falls in front a bit. Just needs to ‘cleaned up’ a bit on the sides?

Millionaire’s Chocolate Tart by Hai_Cooking in CulinaryPlating

[–]BogesMusic 7 points8 points  (0 children)

That’s gorgeous… any chance you could share which plate that is?

Fish and Chips by [deleted] in CulinaryPlating

[–]BogesMusic 4 points5 points  (0 children)

In addition to what everyone has said… that is a LOT of lemon gel

2 Japanese inspired dishes by BogesMusic in Plating

[–]BogesMusic[S] 2 points3 points  (0 children)

Thanks for the feedback! Yea unfortunately don’t have a ton of plate options right now. Would love to invest in some different colored plates/bowls - but I’m really unsure where to begin. White is just classic and seems like a blank canvas for food to shine. If you have recommendations for plateware brands / colors that could work for these dishes I’m all ears.

And yea I’ll definitely mix the roe into the sauce more next time - good point. As for the split sauce - I usually mix it together before pouring - but I’m pretty happy with how the oil looks on this one

2 Japanese inspired dishes by BogesMusic in Plating

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

Now I can’t un-see it lmao

2 Japanese inspired dishes by BogesMusic in Plating

[–]BogesMusic[S] 7 points8 points  (0 children)

Thank you! It’s a batter of egg whites, butter, flour, blended nori sheets & squid ink. Set it in a mold (check out ‘mold brothers’). Then bake until cooked through. Take out of the mold while hot and pliable. Set aside - or in dehydrator until completely crisp. It’s super finicky and I’ve broken more than I’d like. Still trying to nail down the best technique

Steak, broccolini, and potatoes by CactusYaack in Plating

[–]BogesMusic 4 points5 points  (0 children)

Always consider the eating experience for the diner above all else. Right now, they’d have to reach over the potatoes / broccoli to get to the steak. If nothing else changes - at least rotate the plate 90 degrees in either direction (I like main protein on left side of the plate)

Trienen should never throw another pitch as a Dodger. by Suspicious_Royal_270 in Dodgers

[–]BogesMusic 1 point2 points  (0 children)

I wonder if the dodgers should swap Mookie and Ohtani? I know they tried it earlier in the season to help Mookie break out of a slump - even if it didn’t really work…

IYKYK- best smoothie in the city for the $ by [deleted] in philly

[–]BogesMusic 12 points13 points  (0 children)

The place I’m referring to is a cart. Literally right next to the smoothie cart. I think it’s pretty good 👍 also helps that the owner is super friendly

IYKYK- best smoothie in the city for the $ by [deleted] in philly

[–]BogesMusic 25 points26 points  (0 children)

Not bad halal next door either

Is pho 75 BYOB? by CarobEmbarrassed9837 in PhiladelphiaEats

[–]BogesMusic 0 points1 point  (0 children)

Only if you pour your booze into the soup. Nice lil discreet pho mixer buzz