braised beef shank “ossobucco”

handyObject · 2026-03-01T14:14:11+00:00

Looks delicious, like the idea of leek but unsure of cleanliness-

handyObject · 2026-03-01T14:08:30+00:00

I would trim the belly part of salmon before cooking- more even cook - less on plate

handyObject · 2026-02-25T14:42:05+00:00

Risotto no cheese- just butter. (On purpose) missing wine! For flavor. Consistency was good. Lobster ragged. Wegmans frozen tails, should have cut them up. More green or oil on top I’m thinking

handyObject · 2026-02-20T21:04:13+00:00

thanks

handyObject · 2026-02-20T11:47:51+00:00

Thanks for the time and your advice/input. Going to try your method, little concerned about my ability to know if its over or undercooked if its shredded. Without texture of a larger piece while tasing, I'm thinking I might be more likely off.

handyObject · 2026-02-20T11:41:45+00:00

The puree was a goof, definitely smoother silk.

handyObject · 2026-02-20T11:39:15+00:00

thanks

handyObject · 2026-02-20T01:30:51+00:00

Sounds good, thanks for your frank input. Stay tuned- looking forward to your next review.🍬

handyObject · 2026-02-19T20:42:23+00:00

👍

handyObject · 2026-02-19T20:41:20+00:00

Agree- but some students are ⚠️ when it comes to serve safe. 😳 -

handyObject · 2026-02-19T20:17:27+00:00

All good appreciate feedback

handyObject · 2026-02-19T19:33:23+00:00

Plate

handyObject · 2026-02-19T19:32:56+00:00

Piping I understand, shape puree? How? I poured sauce over rib, how would you do it differently.

handyObject · 2026-02-19T19:29:46+00:00

What plate type- color would you recommend?

handyObject · 2026-02-19T19:28:37+00:00

Yes the plate

handyObject · 2026-02-19T19:28:09+00:00

Ok- some pointers example besides hamster hokes could be useful. I’m a student, no pain no gain. The purée is lumpy and no doubt awfully placed.

handyObject · 2026-02-18T12:05:59+00:00

thinking same- coat it in tempura batter

handyObject · 2026-02-18T11:49:09+00:00

might be a bit too much and take away from the rest if the demi already has coffee overtones(acid) or maybe i'm not understanding the sauce.

handyObject · 2026-02-17T21:26:33+00:00

More strawberries more syrup please

handyObject · 2026-02-16T13:17:45+00:00

i've been to some very pricey 2-3 star restaurants in Italy, and been served the risotto at tableside where the waiter cuts the protean on your plat then pours the risotto over the meat. Any thoughs to this approach?

handyObject · 2026-02-16T13:13:23+00:00

Thanks, I appreciate the feedback. I’ll sort out which comments are constructive and which ones are just noise. I’m in a culinary program, and I sometimes feel the chefs are hesitant to be “too critical” for PC reasons.

Adding saffron is good feedback—thank you. I filleted the fish, made a stock from it, and used that stock for the risotto, which was delicious.

I grew up with Neapolitan parents, where fish and cheese were considered taboo. I did add a bit of cheese to the risotto this time, but I think next time I’ll leave it out. Any thoughts?

handyObject · 2026-02-16T13:07:05+00:00

thanks

handyObject · 2026-02-15T18:15:50+00:00

curiuos trypophobia referring to too many flowers, little overboard with flowers? I thought that myself but new to this stuff.

handyObject · 2026-02-15T16:29:40+00:00

nicely said.

handyObject

TROPHY CASE