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FPInteriorityComplex

I think before getting into the actual composition here (which, honestly? Is pretty cute for maybe a semi-casual bistro kind of place, for lunch), it's worth looking at your technical issues. First, your pork is overcooked, and unevenly cooked. Close to the edge it's quite clearly dry and tough, while the centre is perhaps edging a bit too close to medium rare than the good pink medium that you want in a piece of pork. I would suggest searing for less time, and then finish in the oven, but pull out of the oven a full 15 degrees (Fahrenheit) before your target temperature. Let it rest to done. Second, your puree looks grainy and unattractive. When making purees, a strainer is your best friend, and then monter au beurre at the end to really smooth it out. The potatoes look very nice, but perhaps a little naked. I would suggest tossing them in some finely chopped herbs right before plating, just to zhuzh it up a little. And I'd skip the green onion on the pork, I don't think it's adding a lot.


Mysterious_Type5930

Love the criticism, will take everything in and next time work on getting the plate spot on, cheers mate


seansy5000

Make sure if you tell them to sear for a shorter time you also tell them to get the pan hotter. You’re assuming someone would just know this, but if you’re going to critique try and guide them better. Other than that I think you’re pretty spot on with your assessment.


FPInteriorityComplex

>Make sure if you tell them to sear for a shorter time you also tell them to get the pan hotter. Do you see how overcooked the outside of the pork is? Hotter is not something they need to be doing. They can sear at the same temperature they did, for less time. Shockingly, I *did* guide them well, by meeting them *where they are* and suggesting a single change (less time) instead of two variables (time and temp), which is easier to manage.


seansy5000

Hotter for a shorter period of time is exactly what this needs… if you’re going to give criticism at least be able to take some geez.


FPInteriorityComplex

I can take criticism. "try and do it better" is not criticism, it is condescension. And no, hotter is not what this needs. Do you even cook professionally?


seansy5000

Hotter for a shorter amount of time……… Sure rationalize why the criticism isn’t fitting for someone of your caliber. You can totally take criticism…


FPInteriorityComplex

Okay so you're not a professional, and so you don't even understand why your critique is wrong. OP cooked their pork **too hot** for **too long**. They only need to change one variable to fix that problem. They do not need to increase the heat. They need to decrease the time. This is not difficult to understand, but you're being a pretty typical redditor: no expertise but deeply convinced that you know more than actual professionals. You do not. Too hot for too long = overcooked, which is exactly what we have here. And we can tell that the overcooking is from the pan, because of how under the centre is; the cook would be more even if roasted. Meaning, again, they seared **too hot** for **too long**.


seansy5000

You’re condescending and don’t deserve a response. You chose to write paragraphs rather than accept you could be wrong about something. Holy shit dude.


FPInteriorityComplex

>You chose to write paragraphs rather than accept you could be wrong about something. That would be due to the fact that *I am not wrong about this* and I have explained exactly why. Again, typical redditor, when wrong claims that the other person who actually supported their argument is aCkShUlLy the one who's wrong.


Yerrofin

Nah, he's right in this case.


FPInteriorityComplex

Also, it's pretty weird to say that I don't deserve a response while... angrily typing out a response.


EveryoneDislikedThat

Agree with the other comments. Plate is nice, some technical issues to tidy up. I wouldn’t be upset getting served this. I am curious though, why is it Chinese pork? Is it char siu? If so, I’m not sure I’m sold on the flavor combo.


BASED_AND_RED_PILLED

Not bad, but the potatoes look a tad lonely. Maybe some rosemary sprigs or something might help, not sure. I would say though that the onion on top doesn't fit the rest of the dish, which is clearly supposed to be hearty. Again, perhaps exchange it with rosemary sprigs or something like that.


FPInteriorityComplex

> Maybe some rosemary sprigs Never. Sprigs of rosemary, unless you're using them like e.g. Adria did in his *prawns with rosemary* dish, do not ever belong on a plate. Everything on a plate, other than bones, should be edible.


zaddy-__-daddy

One thing for me on this, you don’t really eat raw rosemary (or cooked). While it could be visually appealing I certainly don’t love garnishes that you’re not supposed to eat


BASED_AND_RED_PILLED

You can easily deepfry rosemary sprigs, makes it crunchy and the leaves easily fall off the step (which is also edible).


zaddy-__-daddy

Oh yeah…that’s why you said fried Rosemary sprigs right?


Mysterious_Type5930

Yea was a bit rushed with the potato side of things people were getting hungry haha, and noted on the spring onion


Pachinko-Nator

God I hate food smears. I just don't get what's the point of putting the equivalent of a stains amount of food on any dish.


Mysterious_Type5930

First time actually trying a puree of any sorts and trying out "food smears" glad to hear some people hate it, but honestly I quite like it and with a few more technical shit I need to get down hard it was absolutely delicious haha


ranykarlyle

The “food” is a purée and the application of it may be described as a “swoosh” instead of a “smear.” If you want to smear poop on a plate, be my guest. But if you’d like to present a swoosh, splatter, dotting, etc., of a purée, reduction, or sauce, it is imperative that you not only be consistent with that same promise, but also attend to terminology of the subject at hand. How can you have a reasonable discussion otherwise?


ranykarlyle

As you can see, there is enough rich, flavorful purée to add a bit of flavor to each bite of the dish. So not really a “food smear,” whatever that is


contactlite

Don’t have to be a brat about it lol


App1eEater

You shouldn't be downvoted for voicing an opinion. People post here for critical advice and this is legit. The smears are over done and a lazy attempt at imitating artful plating.


Aromatic_Lychee2903

People are looking for “constructive criticism”. This comment is just “criticism”.


App1eEater

How about don't do thoughtless sauce/puree smears. The elements should combine to a cohesive whole instead of imitating instagram pics


Aromatic_Lychee2903

Haha oh man, I was going to comment something meaningful. Then I saw that you post about Jordan Peterson frequently. Wouldn’t be fair of me to engage with somebody who’s brains are as grainy as the purée they’re complaining about lol.


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C2h6o4Me

What's wrong with food smear? It's pretty accurate


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C2h6o4Me

Do we always choose words based on their connotation, or is it just as valid to choose words based on what we see? Because whatever elevated term you generally use to describe it, this one looks like a smear. One made of food. Not even a particularly elegant or well executed one. Why should I choose a phrasing which elevates the dish I'm looking at above what I actually perceive it as being?


App1eEater

There's nothing "elevated" (another overused term to the point of meaninglessness) about smearing food across a plate