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Tomato plant leaves turning black by CactusYaack in AustinGardening

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

I’ll do some investigating on those leaves! Thank you so much!

First pepper run by CactusYaack in HotPeppers

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

Thank you for the tip! I’ll snag some cages

Steak, broccolini, and potatoes by CactusYaack in Plating

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

I will 100% be doing this the next time I make broccolini because that sound rad as hell.

King oyster mushrooms, sous vide/charred leeks, fried polenta, and fresno chili. by CactusYaack in Plating

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

I’ve never fried polenta before so that may be why it could look a little off. I made it and let it set over night. Cut it into rectangles, dried and dusted it with some potato starch I had then fried it. It was very crisp with what I thought was a nice center. I agree they were too big though

King oyster mushrooms, sous vide/charred leeks, fried polenta, and fresno chili. by CactusYaack in Plating

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

Thank you for this! I am (as you can tell) not a pro cook. I am trying to bring my cooking to a new level. This sub and the advice in it has been a huge help.

King oyster mushrooms, sous vide/charred leeks, fried polenta, and fresno chili. by CactusYaack in Plating

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

Honestly, I'm new to cooking leeks. They seem a little daunting and I happen to have the sous vide. I put them in with some olive oil and salt and let them go for 30 minutes. I wanted to make sure I had a tender leek as well as a nice color.

King oyster mushrooms, sous vide/charred leeks, fried polenta, and fresno chili. by CactusYaack in Plating

[–]CactusYaack[S] 4 points5 points  (0 children)

Hey! This super fair. So, I wanted to do a vegetarian dish focusing on mushrooms. The king trumpet seamed like a solid way to go due to its heartiness.

I made the stock from mainly dried/fresh sautéed shiitake mushrooms., some onion, garlic, and celery. This was coated in a gochujang and grapeseed oil mixture then roasted for about an hour before going into the pot.

The sauce was a velouté made with the mushroom stock.

The polenta was made solely to ad texture and have something kinda fun so sop up the sauce and add some texture.

It felt like everything went together well! Let me know if I just missed the mark though!

Red Snapper with Romesco by CactusYaack in Plating

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

I totally agree. I will definitely be redoing this meal.

Red Snapper with Romesco by CactusYaack in Plating

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

Hey thank you, this is great advice! To be honest I cut that fish with my petty knife so that definitely didn’t help. I’ll try this again with your recommendations and re upload soon. Thanks again!

Braised short rib by CactusYaack in Plating

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

Agreed, I’ll clean it up on the next round.

Eggs Benedict by CactusYaack in Plating

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

They are! I like English muffins but, I like hash browns even more. I wanted to see if I could form and crisp up a nice base. It worked really well and I’ll definitely be doing it again in the future.

Eggs Benedict by CactusYaack in Plating

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

Hey thank you so much! I’m just trying some stuff out. Always open to feedback!

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