this looks like blood smeared over the plate
I dont get why star cooks do that.
Its a sauce not paint.
And ofc you want to present it beautiful.
But if you use it as paint then at least PAINT with it and dont smear it all over the plate.
If the plate is your canvas - and you are an artist - then you are not done by mixing a nice paint and then taking the brush and
SMEARING it once or twice above the canvas.
For example you couldve made a cherry tree with a red background out of it. That wouldve been nice.
and for that green leaves (mint?) I think its great, but did you ever bite into one leaf, its then way too minty all of the sudden.
Apart from that I really appreciate you posting this stuff here. However if I ever wanted to cook what you did at home I didnt know where to start.
Could you give more directions on the most important points and how to make it (or what you as a professional look at that I probably would not do at home)
For example how do you do the (any) emoulsion with that red cabbage? It really looks tasty, but HOW
?
If I made that dinner I couldnt have gotten the flesh as perfectly as you did. Idve got the tomatoes allright I guess. Would not have used Leek as puree and probably not have put the radishes on there. Im not sure about the leaves (what they are and why you didnt cut them, since as a whole theyd probably dominate the flesh taste if you chew on them)?
€ I now read that the plant is supposed to be thyme. Where do you get such big thyme leaves? I just know the little ones. Is this a special sort of thyme? Why did u use that instead of the smaller leaves?
This post was edited by Hooo on Oct 6 2016 12:46am