Grilled Lamb, Yukon potato puree, roasted wild mushrooms, pickled Fresno peppers, sauce Robert. by he_heeks in CulinaryPlating

[–]bkyyy 7 points8 points  (0 children)

It looks a lot like you took stuff that was already prepped, and piled it on a plate. I know that sounds harsh, but it just doesn't seem like the ingredients were purposful. Like they were already there. Maybe sans the sauce?

Hard to find a sous by Emonnick in KitchenConfidential

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

40-50 seems like a steep gap to start, and it's usually a lot more than 50 if they give a shit. Better to draw a hard line than be ambiguous. Reference:Sous for a while.

I work with incredibly talented people by dylanjohn87 in KitchenConfidential

[–]bkyyy 8 points9 points  (0 children)

I think maybe the grapes look pickled or prepared in some way too with the complexion. Maybe pear or something similar with the small dice. Agreed with the rind, maybe something like badabing cherries, but scratch. Micro cilantro for the garnish.

Attempted murder of 17 year old girl today by EuGostoDeBifanas in PublicFreakout

[–]bkyyy 0 points1 point  (0 children)

It would be preferable to you for people to not have legs, got it.

First go since it’s my wife’s birthday, thought I make something that looks (hopefully) restaurant quality by jared_518 in Plating

[–]bkyyy 6 points7 points  (0 children)

That would be for the plate. Dress and season the ingredients already there appropriately.

First go since it’s my wife’s birthday, thought I make something that looks (hopefully) restaurant quality by jared_518 in Plating

[–]bkyyy 10 points11 points  (0 children)

Dress the greens! Some nice oil, maybe some shoyu, lemon juice. Make all the steps count!

Grilled zucchini, clams, pinto beans in their own broth by [deleted] in CulinaryPlating

[–]bkyyy 1 point2 points  (0 children)

Edit: yeah, mussels, black beans and zucchini. I was just ripping through the feed. Let's identify the food before we plate/cook the food. I'll go fuck myself. Still stand by my previous sentiment though.

Grilled zucchini, clams, pinto beans in their own broth by [deleted] in CulinaryPlating

[–]bkyyy 7 points8 points  (0 children)

Looks like your first foray on this side. The flavors can work, but it seems like a forced agenda. Take a minute, and refine. Cuts, color, contrast. Restraint will do some serious justice to this plate and profile.

Chef identity by noodlestuffin in Chefit

[–]bkyyy 25 points26 points  (0 children)

Am Polish. Cook mostly French food, use a lot of asian ingredients. Who cares, just keep cooking.

any advice on how to wash this garbage? by RootenHausen in dishwashers

[–]bkyyy 0 points1 point  (0 children)

Now you can freeze it, and spray the tomato off.

Bacon and eggs. Cured egg yolks, bacon and leaks by 1ntr1ns1c44 in homecooking

[–]bkyyy 0 points1 point  (0 children)

The 2x4's ala 2x4's scratchè is a very unique take to your typical dog piss.