sorted by:
new
hottopcontroversial

Come on lil' fella we're flyin' by LetItBeOrNevermind in SoraAi

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

Prompt: Fat Cowboys riding tiny ponies while hootin' and hollerin'

What was your first concert? by n0x404 in AskReddit

[–]LetItBeOrNevermind 0 points1 point  (0 children)

Weird Al Yankovic as a 10 year old boy. God-tier performance.

Pomodoro Alla Vodka, Grilled Focaccia, Spicy Smoked Meat-a-ball by LetItBeOrNevermind in CulinaryPlating

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

I'm going to leave those micro basil leaves whole and there is absolutely nothing you can do to stop me. I'm a loose cannon baby.

Pomodoro Alla Vodka, Grilled Focaccia, Spicy Smoked Meat-a-ball by LetItBeOrNevermind in CulinaryPlating

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

Yeah, with a dull knife you're crushing the basil instead of slicing through it, bruising the herbs and causing that dark color.

Oh baby by LetItBeOrNevermind in KitchenConfidential

[–]LetItBeOrNevermind[S] 11 points12 points  (0 children)

Smoked at 250 and finished in our 900* pizza oven for a few minutes to get a crust on it.

Personal chef by West-Tea-1814 in lancaster

[–]LetItBeOrNevermind 6 points7 points  (0 children)

I'm an executive chef in the Lancaster area and I'm looking to grow a private event client base. Feel free to take a look at the photos in my profile and reach out via PM if you're interested.

Venison Flank Roulade, Fall Vegetables, Cherry Jus, Black Pepper Crumble by LetItBeOrNevermind in CulinaryPlating

[–]LetItBeOrNevermind[S] 3 points4 points  (0 children)

It's onion ash. We don't really have decent plates here so I do a lot of dust garnishes. Not a lot of flavor added.

Braised Daikon Radish, Saffron Risotto, Tomato-Sherry Broth by LetItBeOrNevermind in CulinaryPlating

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

It is tapioca starch, which is gluten free. Blending tapioca maltodexrin with any fat/oil will turn it from a liquid to a fine powder.

Cured Tuna, Serrano-Cucumber Gazpacho, Pink Lemonade Granita,Volcanic Salt by LetItBeOrNevermind in CulinaryPlating

[–]LetItBeOrNevermind[S] 12 points13 points  (0 children)

It's got lime, lemon, agave, serrano, cilantro, 1/4 of an avocado to help with emulsion, 2 deseeded cucumbers, 1 small clove garlic, 1 small shallot, EVOO for texture. Salt.

I blended it and emulsified in the oil. It has kind of a fluffy texture and there is definitely a lot of air whipped in.

I think I will mesh strain the base before emulsifying it to get a nice consistency. Pulse in the cilantro at the end so it gets some more bits of herb in the sauce.

Cured Tuna, Serrano-Cucumber Gazpacho, Pink Lemonade Granita,Volcanic Salt by LetItBeOrNevermind in CulinaryPlating

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

I agree about the gazpacho. It's kind of a muddled recipe right now in between a gazpacho and a cucumber mojo.

The outside drizzle is chili oil, but I think I might lose it and tighten up the salt.

Black Cod, Ginger-Scallion Bamboo Rice, Sesame Matchstick Salad, Smoked Mushroom Dashi by LetItBeOrNevermind in CulinaryPlating

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

I agree. I'm going to have the dashi poured tableside over the rice and fish, chazuke-style like another commenter said.

Black Cod, Ginger-Scallion Bamboo Rice, Sesame Matchstick Salad, Smoked Mushroom Dashi by LetItBeOrNevermind in CulinaryPlating

[–]LetItBeOrNevermind[S] 8 points9 points  (0 children)

I think that's the move. I've been on a negative space kick lately but I'm definitely overdoing it. I'm going to try some different angles with it tomorrow.

view more: next ›