LoneGansel

joined 2 years ago
[–] LoneGansel 8 points 1 year ago (2 children)

Thank you for the compliments! I think my plating is getting better because I try to take as much thinking out of my daily cooking as I can, which leaves me with time to visualize dishes when it comes time to actually cook them.

I set my menu for the work week on the weekend so I already have a rough outline of the dish components, then gather all of the fresh produce and meat I need so I'm not playing iron chef every meal. I don't deviate too far from the cooking techniques I know or try out more than one new thing at a time to ensure I stay in a semi-comfortable zone and can complete whatever I'm making. And since I didn't have to think about what to make or how to prepare it, I can dedicate more time to visualizing the end product.

I also have a ton of inspiration from people like Jules Cooking and Chef Majk from YouTube that guide me towards more modern plating techniques.

[–] LoneGansel 6 points 1 year ago (3 children)

Appreciate it! And thank you for always being so helpful and giving feedback. Despite the down votes you're getting what you said is 100% accurate.

[–] LoneGansel 10 points 1 year ago (5 children)

Appreciate the feedback. I noticed it after I had finished eating and was reviewing pictures. Nothing could be done at that point.

[–] LoneGansel 2 points 1 year ago

That wikipedia article details at least a half dozen different food items using the same name, some of which aren't even pasta. And the German page for the term uses this pasta shape as one of their three default pictures.

Everyone's idea of strozzapreti is right apparently!

[–] LoneGansel 1 points 1 year ago

Not yet, but considering the cost of the imported stuff, I think I will be making it at home haha.

[–] LoneGansel 10 points 1 year ago (5 children)
[–] LoneGansel 3 points 1 year ago

I appreciate this comment quite a bit. I make meals for myself and try to have fun with things and see what options exist for me at my current skillset.

Do I want to eat like an elf every day? Absolutely not, I'd starve or be chained to my stove all day. But is it fun to know how to do the fancy plating for special occasions? Definitely.

[–] LoneGansel 3 points 1 year ago

Haha thanks; I wish I had a setup that nice but I'm just a home cook.

These sorts of dishes come together in about an hour with some preplanning. Once the ballotine is in the oven you've got enough time to do nearly everything else, then while it's resting you get the plating worked out. If you can roll a cigar and have a mayo lid handy you can make this no problem.

[–] LoneGansel 4 points 1 year ago

It's absolutely ispired by his dish, but simplified. This was only one thigh and breast of the chicken and didn't include using the skin. I need to cook single servings since I just make these for myself.

Appreciate the plating compliments too! That's my biggest focus lately. The jus was on the side but should be visible in the second picture I included.

[–] LoneGansel 6 points 1 year ago

It's just a fancy word for salting the meat and leaving it to air-dry in the fridge. I put mine on a wire rack so the excess moisture drips away.

[–] LoneGansel 3 points 1 year ago (1 children)

Appreciate the kind words! It's so interesting to me the impact that plating has on the appeal of a dish. We really do eat with our eyes, haha.

[–] LoneGansel 4 points 1 year ago

Thanks you! It was some effort to make from scratch but it was really enjoyable.

 

Need more practice on my quenelles but I was very happy with the flavors! Brown sugar, apple cider, apples, shallot, cayenne, touch of cinnamon, and Dijon mustard were used in the pan sauce.

 

 

 

 

 

146
Bacon fried rice (lemmy.world)
submitted 1 year ago by LoneGansel to c/foodporn
 

I used the unsliced ends of the peppercorn bacon I get from my hometown butcher to cut some massive lardons and fry up some leftover veggies and rice. It's a tasty way to enjoy less than crisp veggies.

226
submitted 1 year ago* (last edited 1 year ago) by LoneGansel to c/foodporn
 

I was inspired to try making these after seeing the success that u/tsonfeir had when they made theirs. Turns out anxiety is a big help after all! :)

 

 

 

89
Chicken Acapulco (lemmy.world)
submitted 1 year ago by LoneGansel to c/foodporn
 

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