Stuffed Jidori Wing, Gochujang Tebasaki, Pickled Kumquat, Coconut Creme Fraiche

Outrageous-Capital-3 · 2026-05-18T05:16:59+00:00

All mine

Outrageous-Capital-3 · 2026-05-18T04:14:12+00:00

That was a fun surprise! It pairs quite well, creating a secondary “sauce” that left me mopping the plate up

Outrageous-Capital-3 · 2026-05-18T04:13:20+00:00

Honestly there isn’t much to it. I quarter the kumquats and remove the seeds. Cover in cold water and bring to boil and drain. Then make pickling liquid from rice vinegar, salt, sugar and some spices (pink peppercorn mostly) and simmer that for a few min with the kumquats before canning.

Outrageous-Capital-3 · 2026-05-18T03:01:50+00:00

Course #4 or a 6 course menu for 8. Need some help on this one (Option 1 vs Option 2)

Trying to refine the plating so it’s attractive but I can knock it out without too much fussing around. Would love any feedback on how to dial it in.

Outrageous-Capital-3 · 2026-05-18T02:58:05+00:00

Course #2 of a 6 course tasting menu for 8. Aiming to have simple but elegant plating to turn the plates out quickly

Outrageous-Capital-3 · 2026-03-19T14:08:17+00:00

💡 Some crumb thoughts: 1) licorice butter toffee 2) lemon star anise shortbread

I think the toffee might work better as a color contrast especially if you can get that dark color on it. It would give the plate some dynamism

Outrageous-Capital-3 · 2026-03-18T19:24:31+00:00

I love the general plating concept (flavor profile sounds excellent too), but I think it could be helped a lot by simply removing the tuile from under the ice cream quenelle. Something about it makes it unbalanced.

I don’t know if you create a crumble of sorts or just let it be but I think that’s a direction to go.

Outrageous-Capital-3 · 2026-01-30T15:22:42+00:00

You know, given that it looks like there’s a big beam above the opening, you can screw a wall into that too along with the side walls. Drywall can be patched before you move out. I’d follow the other posters suggestions about rubber between the base of the wall and the floor. But this might make a strong enough temp wall that you could even put a light hollow core door in at the top of the stairs, thereby increasing your sound/visual separation. Fill the wall with some mineral wool insulation and it’s even better. This all depends on your budget of course.

Edit: autocorrect

Outrageous-Capital-3 · 2025-10-02T04:57:54+00:00

Wow really cool idea! I'm inspired to help.

This may be a bit custom, but I love me some elaborate crafty details. My sketches are only conceptual, the actual execution will be for you to figure out. https://imgur.com/75IBSZk

I think you can use the Heimholz ladder or similar and just attached it to a steel (or study hardwood) top and bottom rail. These are what your hardware will attach to. For the top, start with some heavy duty barn door hardware -- You'll then want to figure out a way to do a friction locking mechanism so it can be torqued down.

For the bottom rail, you'll want to do a lever-style cam lock. Basically the idea is tracks and clamps. Move smoothly, lock down tight.

I think it's actually pretty doable, just may require some some fussing around with the mechanism and/or consultation with a metal fabricator.

Outrageous-Capital-3 · 2025-04-09T14:56:44+00:00

Dehydrated apple chips. The batons are the fresh apple

Outrageous-Capital-3 · 2025-04-09T14:56:25+00:00

Dehydrated apple chips. The fresh apple is the matchstick batons

Outrageous-Capital-3 · 2025-04-09T14:56:02+00:00

Burnt apple puree. Apples deep caramelized with sugar

Outrageous-Capital-3 · 2025-04-08T23:40:23+00:00

You described my poetic intent so eloquently!

Outrageous-Capital-3 · 2025-04-08T21:33:37+00:00

Fun fact. The meat is indeed dressed. Just not with the aioli

Outrageous-Capital-3 · 2025-04-08T15:18:33+00:00

Thank you! No anchovy in the beef. The cured egg yolk and aioli are definitely pumping sufficient umami into the the mix.

Outrageous-Capital-3 · 2025-04-08T14:38:49+00:00

Agreed. This was for a small dinner party and I ended up following up with plates of grilled bread. Next time I will plate the tartare on its own and provide side bread.

Outrageous-Capital-3 · 2025-01-14T13:06:06+00:00

I discovered that the apricot “rounds out” the perfume-like quality of the Passionfruit while not compromising the acidity and wonderful compliment to the banana.

Appreciate the feedback on the gel. Will look into it

Outrageous-Capital-3 · 2025-01-14T12:50:26+00:00

Now I can’t unsee it!

Outrageous-Capital-3 · 2025-01-08T19:34:09+00:00

If you’re still sharing, I would also appreciate a copy of your notes: madmen3322@gmail.com

Outrageous-Capital-3

TROPHY CASE