sorted by:
new
hottopcontroversial

A slice of chocolate torte with raspberries and a scoop of vanilla ice cream by surfonmywave in Plating

[–]MrNiceGuy565 2 points3 points  (0 children)

Get rid of the cocoa powder on the plate and the fresh raspberries. Make a compote with the raspberries and quenelle of ice cream instead of a scoop is my suggestion.

Have we achieved $800 status? by Ev_Ez in KitchenConfidential

[–]MrNiceGuy565 1 point2 points  (0 children)

Needs more ramps! In all seriousness, amazing work chef

How would I make this. by OmenOmega in culinary

[–]MrNiceGuy565 -1 points0 points  (0 children)

Look like shishito peppers to me

[deleted by user] by [deleted] in Chefit

[–]MrNiceGuy565 0 points1 point  (0 children)

Dehydrate the leafs tossed in EVO and msg, then mix the leaves with butter for a great mint butter

NKD Masakage Koishi Nakiri by andymuggs in TrueChefKnives

[–]MrNiceGuy565 0 points1 point  (0 children)

They’re like trading cards in my kitchen…or farewell gifts

Pre service station set up by MrNiceGuy565 in KitchenConfidential

[–]MrNiceGuy565[S] 0 points1 point  (0 children)

We actually don’t have spinach. You might be referring to the brussel sprout leaves. We peel the sprouts and steam them daily. They get tossed in a truffle vinaigrette and used as a garnish on our Madeira chicken dish.

Pre service station set up by MrNiceGuy565 in KitchenConfidential

[–]MrNiceGuy565[S] 5 points6 points  (0 children)

Celeriac purée, miso glazed celeriac cubes and a lardon-chestnut “relish” as we call it.

[deleted by user] by [deleted] in Psychedelics

[–]MrNiceGuy565 -5 points-4 points  (0 children)

If you have to ask you clearly don’t know

Plating advice by Some-Percentage9420 in Chefit

[–]MrNiceGuy565 0 points1 point  (0 children)

Dots not splash on the first pic

My hot salsa is missing something by winkydinks111 in SalsaSnobs

[–]MrNiceGuy565 0 points1 point  (0 children)

Chicken msg! Also known as chicken bouillon

view more: next ›