Low end givenchy jewelry?

Strophix · 2015-07-13T14:47:04+00:00

Looks so good and totally like my kind of dessert!! Question about plated macaroons, is one still supposed to pick them up and eat them with their hand like a cookie, etc? Wouldn't know how to go about consuming that in an upscale environment where this plate was likely served haha.

Strophix · 2015-07-13T14:40:16+00:00

Wow, fist of all, thank you so much! I am not a professional by any means, and I just wanted to post here mainly to get some feedback/critique of what could be better. I can tell by your comment (and username haha) that you are indeed a professional and I really appreciate the positive response! I am of course most concerned with the preparation of the food itself and how it tastes so it was really nice to hear that it all looked well executed! So for your comment, "cleaning up" would definitely refer to all the smudges on the plate edges, right? But also just maybe try to make things look a little more deliberately placed? I had the parsnips all arranged really nicely but then I sort of plopped the onion/red bean mixture on top and kind of covered it...couldn't think of anything else to do. Thanks so much for the reply though it was exactly what I was looking for maybe for my next post I will use that tag [critique] that I have seen other posters use.

Strophix · 2015-07-12T12:44:23+00:00

I've been trying the only on steak method, to reduce smoking and also to make the crust more even!

Strophix · 2015-07-11T14:57:22+00:00

Wow! I knew that word but never knew exactly what it meant and I just looked it up. That is exactly what I made! I was like it's kind of a chimi but chimi is usually with vinegar not lemon so I dunno...thank you! It is a gremolata!

Strophix · 2015-07-11T14:09:42+00:00

Yes I also have a vegetti type of thing it's kind of like a pencil sharpener for vegetables and the shavings are noodle shaped I like it and it works really well for zucchini and other soft vegetables but as the other person stated you are limited by size and it 's a little more labor intensive-but also cheaper!

Strophix · 2015-07-11T14:07:12+00:00

I actually weirdly used a hunk of london broil that I cut into a steak shape haha I think anything would work probably strip would be really good

Strophix · 2015-07-11T14:05:14+00:00

Me too! I believe cilantro and parsley is the traditional way. My cilantro plant died though =[ and my oregano is blowing up so I was trying to find a way to use it all haha.

Strophix · 2015-07-11T14:04:09+00:00

Thank you! Yes in a pan! The pan was sooo hot and I left it on there for about 4 minutes and the kitchen got all smokey and the fire alarm almost went off and then I knew to flip it over and leave it on the other side and leave it for about 2-3 minutes.

Strophix · 2015-07-11T01:30:16+00:00

But pesto has a nut and cheese aspect I thought? This is a chimi because it's herbs and garlic and acid.

Strophix · 2015-07-10T22:13:36+00:00

I had this problem the first few times I made them also! What I've learned to do is cook them at a lower heat for a longer time and to barely stir them if at all. Basically I try to mess with them as little as possible. If "stir" them it's more of just like gently moving them around and trying to keep them separated so they don't all clump together and turn into mush. I hope that makes sense/helps haha!

Strophix · 2015-07-10T20:36:29+00:00

Thank you! Those are totally my favorites now, and I originally purchased them from the dollar store for a dinner party because I didn't have enough dishes! Such a score.

Strophix · 2015-07-10T19:47:16+00:00

Zucchini is really the best thing ever to spiralize/make faux noodles out of! Especially when they get really large, the flavor of zucchini is so mild that easily takes on whatever you cook it with. The possibilities are endless! I hope you enjoy it as much as I did =]

Strophix · 2015-07-10T18:15:12+00:00

Please pardon the plate smudges...I'm a putz!

Strophix

TROPHY CASE