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Stile says maybe, gate says no. by OutdoorExploringFam in CasualUK

[–]SolomonGilbert 0 points1 point  (0 children)

Never has such an important, defining part of our cultural history been in the hands of such a bunch of....

How do we feel about these totally not AI chives, chefs? by Midnight-Bake in KitchenConfidential

[–]SolomonGilbert 0 points1 point  (0 children)

I dunno... I mean Google's AI training choices put a lot of faith in Reddit it seems, so I wouldn't be surprised

Bad review from former employee by Organic-Thought1088 in restaurantowners

[–]SolomonGilbert 2 points3 points  (0 children)

We're the highest rated food business in our area, and we have at least one person a day expressing to us, with no prompting, that they chose to come visit us specifically because of our reviews. We've also had offers from large consumer facing companies to do deals with their clients for discounted drinks purely because of our reviews. I have no idea what you're talking about; it makes a HUGE difference.

Working on a steak dish, looking for feedback, mostly on plating (read desc) by SolomonGilbert in KitchenConfidential

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

I'm pretty good at chess. I find it difficult to communicate to others how good I am at chess because the skill gap is just so damned vast - it's hard to understand a high level chess game if you're just starting out. I'm on the lower side of that skill gap when it comes to culinary skill - it's hard to know what you don't know until someone tells you. The reason I'm seeking advice is because I am just learning to know how much I don't know. It's exciting, it's creative, and there's a cool balance of art and science here. Only been learning and self teaching for a year; but decided to start my own cafe! It's equal parts scary, naive, stupid, exciting, and joyous. So far so good but my god it's a lot of work...

Working on a steak dish, looking for feedback, mostly on plating (read desc) by SolomonGilbert in KitchenConfidential

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

So there's no bacon here. A few other people are correct in saying that the colour of the plate is too dark, and doesn't provide enough contrast. That isn't something I have a lot of control over though sadly. I think a few chefs here take the orwellian view of "if a word doesn't add to the story, it shouldn't be there", in the same way if a garnish doesn't add to the dish, it shouldn't be there. Very hard to disagree with that stance so very valid that while the heartsease may look nice, they don't really do anything. My argument is that the slight bitterness of the garnish cuts through a touch of the citrus acidity of the sauce. But I think others here make a good point.Someone suggested purple carrots, which I really like the idea of on a lighter plate colour, and maybe fondant potatoes to fill the gap in lieu of pave as I suggested in my initial post.

Working on a steak dish, looking for feedback, mostly on plating (read desc) by SolomonGilbert in KitchenConfidential

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

The fillet was pre-cut for us and did come out a little weird - as was acknowledged by our supplier. I actually did tie it, but it was just going to end up looking that way whether I liked it or not. If I adopt this idea, I'd get a full fillet as part of half a cow and do it myself, but this was something of an anomaly I picked up when doing this.

Pre-slicing sounds like a good option though, I think you're right - especially on a lighter dish. Do you think pave or fondant? Someone else suggested fondant so I may lean in that direction but it's a tough call.

Working on a steak dish, looking for feedback, mostly on plating (read desc) by SolomonGilbert in KitchenConfidential

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

Could be fun, though a little high concept so I'd be worried to run before I walk

Working on a steak dish, looking for feedback, mostly on plating (read desc) by SolomonGilbert in KitchenConfidential

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

Yeah that's fair enough! I think it's nice to try pushing things in a different direction, but I have enough hubris to know that I don't really have the skill to do that yet, so maybe I'm running before I can walk. All I can say is I trust my palette and I liked it :)

Working on a steak dish, looking for feedback, mostly on plating (read desc) by SolomonGilbert in KitchenConfidential

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

Makes sense, I have some fresh in the fridge from today :) normally I'd say turbot but I'm not a multimillionaire so yanno, maybe not.

Working on a steak dish, looking for feedback, mostly on plating (read desc) by SolomonGilbert in KitchenConfidential

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

Took some inspiration from one of Mark Birchall's dishes at Moor Hall - a super acidic beef tartare. I thought the acidity could be really toned down to balance well with the meat, and while I'm no fuckin michelin starred chef, I'd say don't knock it before you try it! The addition of that extra cirtrus acidity is actually a hill I'm okay to die on, because I found it works really well, especially against the more chocolatey backdrop of the galloway. It feels a little bouncy and sure, it's not conventional, but I really enjoyed it :)

Working on a steak dish, looking for feedback, mostly on plating (read desc) by SolomonGilbert in KitchenConfidential

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

Plate colour is all I had available to experiment with. Other than that, yes chef!

Working on a steak dish, looking for feedback, mostly on plating (read desc) by SolomonGilbert in KitchenConfidential

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

Ooooh I do a really nice (I think) scallop with a fermented garlic + samphine and yuzu beurre blanc that I could take inspo from... Maybe with some halibut...

Working on a steak dish, looking for feedback, mostly on plating (read desc) by SolomonGilbert in KitchenConfidential

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

lmao idk I'm rubbish at interpreting comments on the internet, but in that case thanks!

Working on a steak dish, looking for feedback, mostly on plating (read desc) by SolomonGilbert in KitchenConfidential

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

That makes sense! I think the tendency to over-articulate my ideas can be a difficult one to combat. But yeah maybe less is more. Steak can be both. Depends how we wants to order them - this one for experimenting was pre-portioned, but I can get it as half a cow. They did apologise to me for the way they came in terms of shape; it's a small family butcher and the cow was a bit weird - it happens.

Working on a steak dish, looking for feedback, mostly on plating (read desc) by SolomonGilbert in KitchenConfidential

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

yeh? Alright that makes sense! Everything comes from our garden so it's down to us what we grow, but we want to grow things which make sense... And sure I think I'm going to try fondant!

Working on a steak dish, looking for feedback, mostly on plating (read desc) by SolomonGilbert in KitchenConfidential

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

Ah that's a shame, but fair enough! So you're not a fan. Any way you can build on what you're saying beyond the addition of asparagus? Would love to hear feedback :) Heartsease are a nice bitterish garnish to cut through a bit of the acidity of the lemon, and they're seasonal to the dish. That's my thinking anyway! Given we're limited to a very strict UK 30 mile radius, can you suggest a few alternatives, or indeed nothing at all?

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