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Posts by eastshores

I am flying by the seat of my pants on this group, but I know several of you mentioned you are interested in working on your plating, as am I. I figured maybe to kick things off lets have a thread for plating based on a central concept. The concept for this thread is "Straight Lines". A lot of modern plating uses symmetry as a design element, and one of the most powerful forms of symmetry is parallel or contiguous lines. So post your plating concepts up! They can be real...
 I agree GM. I certainly think that we could and probably should move towards including techniques as a challenge theme or at least broadening the themes so that the potential for variations is higher. "Sauces!" - would probably be my next choice if I am ever selected to host another challenge. Regardless, I am really looking forward to JonPaul's selection and will embrace it and cook my butt off!
Congratulations @JonPaul! Hey man.. you're the bride.. not the bridesmaid now! Since JonPaul started posting at cheftalk, he jumped in with both feet in these challenges. His ambition and enthusiasm is contagious and I'm very happy that Lucas selected him to host the next challenge.   That being said, the rest of you put up amazing dishes, over and over and inspired me to try harder. It's been a real privilege to share the experience with all of you.   Bring on March!
 This is definitely true, they are so buried that even after I created the group the only way I knew to get back to it was to navigate to cheftalk.com/groups .. personally I think the groups have killer potential, enough to warrant a top level menu item, perhaps after "Gallery" you could have "Groups"?
Very nice plating dcharc. I love the hard top line in the one pollo quoted.   JT Buds... delicious looking plate too.
@helloitslucas was our gracious host to this challenge.. and fish was a great choice   We'll look to him to pick the next host
FF .. I have a "rice cooker" that is basically a double boiler. It's generally safe to do a 1 to 1 ratio of rice to water in this cooker. The steam makes it a little more forgiving I guess? Even when I consider my rice perfectly cooked, when plating I feel like I should add some moisture to the rice, especially if I don't have a sauce that is designed to add moisture.
Just to clarify, it's not as if I don't know how to cook rice. One of my favorite methods recently is to cook it like pasta.. huge amount of water and salt then to al-dente.. then strain. Still it can get dry.
A recent dish, I used my standard rice cooker/double boiler. I know that you want rice to have the texture of individual pieces but have you experimented with adding moisture? I was just thinking a couple shots of moisture would have helped the dish.. a lot. I'd guess a stock, or spice infused liquid?
I once played with oysters and tomatoes as a pairing and I couldn't believe how well they pair. I would not have thought they would be a great match but the tomatoes were not in raw form (that would probably flop) but cooked down a bit so the acidity was higher. The acidic punch really paired well with the briney soft oysters. Texturally no real difference here.   What are your experiments in pairing flavors, good, bad, or indifferent?
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