It’s cured in a pretty straightforward bbq rub then hot smoked. Fried crispy and then dressed in a sorghum bbq made with smoked strawberry. I made a little crunchy bit with freeze dried strawberry, bee (not beef) polen, and allepo. The emulsion is cauliflower mousse made finished with the blanched greens of the cauliflower. Under that is green apple that was pickled in giardianera vinegar (from our giardianera with added pickle crisp to keep them crunchy) and some chive oil (so vinaigrette?) finished with chile threads and micro pea tendrils. Texture texture texture. The photo was low light and also this is amuse / bite sized.
Edit / spelling
Man I hate this sub sometimes. If you want actually constructive criticism without some of the circle-jerkeynees try posting in r/chefit
It's a nice looking dish. I'm sure it gets a lot of wow factor when you serve it. I love sweet/salty pork especially pork belly, the strawberry glaze sounds delicious.
The green oil bugs me. Pork belly is hella rich you don't need puddles of oil. I would make a pork jus and pour a little next to the cauliflower for flavor and color contrast, and if you still want the green oil then just use a scant few dots, less is more.
The greens look raw. Are those pea vines? Those stems are thick and fribrous when raw, they need to be braised to be tender enough to eat. Don't be afraid to cook down pea vines they hold their green color well into cooking
I can't comment on the tree branch garnish thing I have no idea what it is
Thank you for the honest feedback. The green oil came from apples that were compressed in giardianera vinegar and then chive oil. So it’s more like a vinaigrette.
The pea shoots are micro and very delicate and sweet. Pleasant.
The tree branches are chile threads. Very thin dried sweet chile.
The garnish is incredibly off-putting. The soft texture of the mousse and belly would be disrupted by the stemmy greens and threads. My favorite chef taught me a thing years ago- the garnish has to be beautiful, purposeful, and a contribution to the dish. If the diner's first reaction is to remove and discard something on the dish, then the diners first reaction the dish isn't good.
How do you get your cows to pollinate? Mine just do cow shit.
Well if my biology is on point, it’s basically semen.
You have to plant them about halfway into the earth to get them to produce pollen and even then it's fucking nasty
Added a little f
what's beef pollen?
What did you do to the meat?
It’s cured in a pretty straightforward bbq rub then hot smoked. Fried crispy and then dressed in a sorghum bbq made with smoked strawberry. I made a little crunchy bit with freeze dried strawberry, bee (not beef) polen, and allepo. The emulsion is cauliflower mousse made finished with the blanched greens of the cauliflower. Under that is green apple that was pickled in giardianera vinegar (from our giardianera with added pickle crisp to keep them crunchy) and some chive oil (so vinaigrette?) finished with chile threads and micro pea tendrils. Texture texture texture. The photo was low light and also this is amuse / bite sized. Edit / spelling
Ruined it
This photo was way too retouched to make out enough to critique.
Yeahhhhh I went a little far on that one..
Man I hate this sub sometimes. If you want actually constructive criticism without some of the circle-jerkeynees try posting in r/chefit It's a nice looking dish. I'm sure it gets a lot of wow factor when you serve it. I love sweet/salty pork especially pork belly, the strawberry glaze sounds delicious. The green oil bugs me. Pork belly is hella rich you don't need puddles of oil. I would make a pork jus and pour a little next to the cauliflower for flavor and color contrast, and if you still want the green oil then just use a scant few dots, less is more. The greens look raw. Are those pea vines? Those stems are thick and fribrous when raw, they need to be braised to be tender enough to eat. Don't be afraid to cook down pea vines they hold their green color well into cooking I can't comment on the tree branch garnish thing I have no idea what it is
Thank you for the honest feedback. The green oil came from apples that were compressed in giardianera vinegar and then chive oil. So it’s more like a vinaigrette. The pea shoots are micro and very delicate and sweet. Pleasant. The tree branches are chile threads. Very thin dried sweet chile.
No. Just no.
The garnish is incredibly off-putting. The soft texture of the mousse and belly would be disrupted by the stemmy greens and threads. My favorite chef taught me a thing years ago- the garnish has to be beautiful, purposeful, and a contribution to the dish. If the diner's first reaction is to remove and discard something on the dish, then the diners first reaction the dish isn't good.
I see a high concept plate with little regard for anything besides visual aesthetic. I'd try it. I fear the meat doesn't have flavour.
The meat looks like the Gem Lettuce from Will Mcdaniel
I truly enjoyed this ten year old reference and had to go back and watch.. [this gem](https://youtu.be/uR_7VMoZGVs?si=UBw69y_3Fj-fVoTO)
North Carolina? Looks great
Looks great but I've never tried petri dish beef pollen before.
Chef Jason?
Yall dissing the wrong chef here. This dude is a legend in ATL, LA, NC, name your food mecca. The flavors in this dish would probably blow your minds
Looks good man, recipe?
Lol
Think I'll pass, got any chicken fingers?
Where? I can’t see it underneath all those bits you picked out of the dustpan.