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So I made some food today. - Page 5

post #61 of 62
2/14/10 at 1:17pm
Thread Starter 
Time to update a little:

Textures of chocolate


A school competition entry, theme was BBQ, ingredients were Tabasco sauce and chicken


Chocolate parfait with cherry cake, cherry granita and amaretto fluid gel
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post #62 of 62
2/14/10 at 1:35pm
Just remember humans really only care about 3 things: salt, sugar, and fat. Everything else is optional.

OP: your plating lacks coherence, your form does not look well-executed; otherwise, a good job (assuming you have seasoned and cooked everything properly).

I know foam is popular these days among some creative chiefs, but I really don't think that's the right way to go, at least not for me. I don't mind them when they are well executed, but I can care less.

To be honest, those are the kind of food you feed your clients (mostly for the ambiance and usually the restaurant's wine selection).

I would take my 小笼包 from a hole-in-the-wall or several steamed stone crab over this stuff any day of the week.
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