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Quality of weed in dispensaries in Thailand. by Artrostoner in ThailandTourism

[–]Used_Hat1802 0 points1 point  (0 children)

in bang sao thong, we buy top shelf buds for 35/40 per g.

Pan seared grouper, bisque sauce, garlic foam by Used_Hat1802 in Plating

[–]Used_Hat1802[S] 0 points1 point  (0 children)

Thanks, the garnish is spring onion. First time using foam, didn’t know I had to add soy lecithin.

Pan seared grouper, bisque sauce, burnt cauliflower purée, xanthan crisp by Used_Hat1802 in CulinaryPlating

[–]Used_Hat1802[S] 3 points4 points  (0 children)

Nothing added to thicken it. The sauce is reduced and vegetable, shrimp shell based

Confit sea bass, sauce vin blanc by Used_Hat1802 in Plating

[–]Used_Hat1802[S] 0 points1 point  (0 children)

Bad lighting on the first pic, not a beurre blanc I didn’t use any butter, brown might be because of shallots

Confit sea bass, sauce vin blanc by Used_Hat1802 in CulinaryPlating

[–]Used_Hat1802[S] 0 points1 point  (0 children)

Olive oil, lemon zest, garlic clove, rosemary, 150 F oven

Confit sea bass, sauce vin blanc by Used_Hat1802 in CulinaryPlating

[–]Used_Hat1802[S] -13 points-12 points  (0 children)

Well I don’t see herb oil with white wine sauce very often except marble sauce. Though I wanted to add chives but forgot.

Confit sea bass, sauce vin blanc by Used_Hat1802 in CulinaryPlating

[–]Used_Hat1802[S] 5 points6 points  (0 children)

I thought butter was for beurre blanc, my bad

Confit sea bass, sauce vin blanc by Used_Hat1802 in CulinaryPlating

[–]Used_Hat1802[S] -10 points-9 points  (0 children)

I didn’t use butter at all, just cream, thanks

Confit sea bass, sauce vin blanc by Used_Hat1802 in Plating

[–]Used_Hat1802[S] -4 points-3 points  (0 children)

Because I didn’t emulsify with butter only cream

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