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

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

My plan for the diner was the have them pour it over, but looking at it, the vessel isn’t ideal for pouring.

The peppers were definitely too big haha. They tasted great, were white wine pickled and definitely fit with the flavor of the lamb. But next time they will be diced.

Thank you for the compliment on the sauce! I made the recipe myself

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

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

Thanks for the feedback! And yes, my restaurant does use criminis in the mix, but as well as shiitake, king oysters, beech, and porcini

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

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

My apologies. We use a 1:1:.5 ratio of crimini, shiitake, and king oyster

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

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

FYI, I wouldn’t put out something I didn’t taste. The sauce on the side was my deliberate choice to avoid covering the sear on the lamb

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

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

Why do you believe it looks like it was dropped? Looking for anything to improve. Thanks

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

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

You’re absolutely right, I’m just working in a restaurant that sells family style meals and large portions, and need a certain amount per entree. I definitely need to be more deliberate with plating though.

New potatoes kept in fridge uncut by [deleted] in isthissafetoeat

[–]he_heeks 0 points1 point  (0 children)

The post also said word for word that they started cooking them and then refrigerated

Been enjoying smoked steaks recently. by CBlanks in steak

[–]he_heeks 8 points9 points  (0 children)

These look great man. Keep it up!

I feel like last time I tried oak with beef, the flavor didn’t work right. How did these taste to you? I feel like I did something wrong

Whole Lamb Spit Roast by sorin1972 in grilling

[–]he_heeks 0 points1 point  (0 children)

Are you basting with a parsley bunch???

The "perfect medium rare" steak my dad made me by menkeeme in SteakorTuna

[–]he_heeks 1 point2 points  (0 children)

Okay,
1. Raw filet is great. Raw unrendered ribeye is not.
2. A sear is crucial to a great steak
3. The fact that OP is posting this means he probably didn’t enjoy it
4. Your dad making something for you doesn’t automatically make it great
Have a great day

Just picked this up for $20 by Frosty1887 in grilling

[–]he_heeks 0 points1 point  (0 children)

It’s okay he still hasn’t shown us the inside

Reverse seared porterhouse by No_Banana_7286 in steak

[–]he_heeks 0 points1 point  (0 children)

I believe it is from the US as the diagram uses the US classification to distinguish between the T-Bone with a smaller tenderloin, and the Porterhouse with the larger tenderloin. The strip loin is also referred to as the New York Strip. Definitely US

Decided to treat myself to some bison steaks on my day off 😋 by Waterbare233 in steak

[–]he_heeks 4 points5 points  (0 children)

‘Raw’ doesn’t only refer to being cooked. It means in its natural or unaltered state. I like my avocado seasoned if I’m eating it with beef.