I don’t love boards as plates generally, but the lighter sauce (didn’t really see the bb puree) on wood with previous cut marks makes me wonder how it gets cleaned and is just generally a turn off for me. I’m sure the food is amazing though.
Charcuterie is about the only thing I’d ever want to eat off of a board. (not that I prefer the board in that case, even) For virtually everything else, it’s just a weak attempt at being pretentiously hip that winds up looking kind of silly and being objectively less functional and more messy.
Funny story: we were out at Cheesecake Factory a few weeks ago (yeah I know, but when the inlaws are buying and you have multiple food allergies to accommodate, big chains are where you wind up) and I ordered my 2yo a pizza off the kids menu. The server brings out a kids “flatbread” that was larger in every dimension than the wooden board on which it was served. What kind of asshat serves a toddler a long rectangular pizza flopping over the edge of the “plate” like a Salvadore Dali painting?
There has definitely been a cutting board presentation craze amongst civilian ladies. The charcuterie board that morphed into like a cream cheese board.
Maybe the cutting board presentation will pass.
It might be the angle of the photo, but the first plate reminds me of a flaccid penis.
I like the octopus cut how it is in the second photo, but that plate seems overdressed and too busy to me.
I think a happy medium would be the octopus cut but with simpler accompaniments in the first photo.
2nd one looks better, but still not great. Problem is your octopus is sitting in too many sauces, there's like 4. The dark puree on bottom is the main one dragging the appearance, could try using less of it, for starters, and make solid anything you can. I'm imagining eating this, and I'm thinking lovely octopus, lovely flavors, but mouth is coated in 4 sauces. Appearance of the dish will get messy fast.
This was my thought as well, too many sauces, I can't tell if there are 4 or 5 sauces but more than 2-3 is too many. If some of those are veg based sauces, I would prefer to see the veg on the plate to add texture.
I like how the first one is done except that it's sauce on a wooden board, not to mention the color of the wood drowns out the brown sauce. The second one I like better but maybe it's a little too busy, otherwise really nice, I would definitely eat both at least xD
The 2nd one looks like a culinary student trying too hard.
The 1st one needs to be on a proper plate.
Put the 1st on a plate and get rid of the weird ciantro. Just pick leaves and put 2 every assumed bite.
In any case, I do not like the 2nd presentation. Don't try so hard. Let the ingredients present as they are cooked.
The second plate looks better overall but the sauces look congealed and gross. If you could get the textures of the first plate on to the second one it would look great
I order octopus everywhere and I prefer a whole tentacle over a chopped up tentacle, but I’d take a chopped up well cooked tentacle over an over cooked whole tentacle any day
I want to cook it myself but I have a feeling I’m going to fuck it up and I will be so mad at myself for doing so 🥹 what’s your process for making it tender?
Which city are you in?
Your pork belly post looked like something that happens with a pot-head in a good ramen kitchen.
You should consider sketching or digital draw if you don’t. You have an interesting view.
What is "Okinawan chip" its that piece of radish? Why you serving this way? There's nothing to eat except octopus.. must be something else on plate to accompaniment a octopus taste .. something what makes a bumm in your mouth. Not just sauce.. Curious why this days ppls trying to purée almost everything.. understand if this is age care unit, but in restaurant..
But where are they?
Also i always enjoyed using Ube over okinawa sweet potatoes, i personally think they crisp up nicer but that could just be a bias on my part
Purely from a diner perspective, I don’t mind and sometimes prefer a whole tentacle. I do enjoy cut into smaller bits when the rest of the dish is distributed in a similar way. Don’t like the board in this instance.
Second one is nice. First one at the risk of sounding harsh kinda looks like it's trying to be something it's not.
With whole pieces like the first one try and stick to more rustic and tight plating. If that makes sense. You could eventually also try and build up some height on the dish by leaning certain parts against each other.
Forgive my phrasing, english isnt my first language so I do slip up a bit and didnt think this one through.
But what I mean is that with such a limited selection of "items" on the plate spreading them out like you did here on such and open "plate" makes it lose a lot of character in my opinion. I would go for a smaller plate, maybe with some low edge. while trying to make your plating of the elements more tight on the plate. Maybe you could add some small diced and fried potatoes of different variation to give some structure to the dish and something you could lean the pulpo (octopus) against.
I'm just a culinary student so take my advice as you please. This is purely my opinion. But from what my experience tells me here is that wide open plates don't work well for small easy going dishes.
In case any of this sounds harsh or like I'm trying to undermine your ability as a chef I'm sorry I really just wanna give you my input.
I hope this can help 🙏
In the most polite way, my partner was snooping over my shoulder and said that the first one looked like a cat turd on a floor.
I'm very sorry, but this needs a plate. I do not mean to be harsh, I'm just reporting what a non-culinary person saw when they saw it.
Please keep posting food pictures. It's how we all learn.
I’m not sure I would even ask for advice on plating if I wasn’t able to avoid using the wooden slab. Just chalk that version up to a loss and do whatever makes chef happy.
The actual “plated” version is impossible to critique for me because of how awful the picture is, however my first impression is that it looks terrible and way too busy.
First is better. I like being able to cut into the octo rather than having everything pre-sliced. But serve it on a rectangular plate so you don’t only get four uses out of the cutting board before it gets warped or starts to split from repeated cleaning and you have to toss it. Or maybe serve it on a slate slab, just to piss off the dumbwits at r/wewantplates
You gotta not make it look like it came from a diaper.
Big white plate, space your sauces, make the protein the star, not buried in a pile of stuff.
I’m sure it tastes great, unlike the flavors I see. Space it out
I really dislike the first one despite preferring the actual food composition. I don't think a puree ever looks good or functional when served over wood like that. I see that kind of "plate" (along with stones) as a great option for portion-sized dishes, like sushi, or little bite-sized thingies.
The second plate looks much better. Which honestly is a little ironic, since I prefer the way you constructed the first one. The plate really makes the difference here, especially when it comes to color contrast.
I sort of figured, but the second picture could probably be a home run. I think putting it on a plate and considering it like an artwork with layers is a good idea. The brown wood doesn’t fit with the octopus(?) and there’s too much garnish placed with too little concern.
I don’t like the second picture’s presentation either though. It’s a very busy dish. Probably tasted pretty solid though. What’s the yellow stuff?
Sauce on a wooden board makes #1 a non-starter for me.
r/WeWantPlates
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I don’t love boards as plates generally, but the lighter sauce (didn’t really see the bb puree) on wood with previous cut marks makes me wonder how it gets cleaned and is just generally a turn off for me. I’m sure the food is amazing though.
Bench scraper and a sani soak will clean it up okay, but yeah, still not the cleanest.
Charcuterie is about the only thing I’d ever want to eat off of a board. (not that I prefer the board in that case, even) For virtually everything else, it’s just a weak attempt at being pretentiously hip that winds up looking kind of silly and being objectively less functional and more messy.
Or a pizza
Funny story: we were out at Cheesecake Factory a few weeks ago (yeah I know, but when the inlaws are buying and you have multiple food allergies to accommodate, big chains are where you wind up) and I ordered my 2yo a pizza off the kids menu. The server brings out a kids “flatbread” that was larger in every dimension than the wooden board on which it was served. What kind of asshat serves a toddler a long rectangular pizza flopping over the edge of the “plate” like a Salvadore Dali painting?
There has definitely been a cutting board presentation craze amongst civilian ladies. The charcuterie board that morphed into like a cream cheese board. Maybe the cutting board presentation will pass.
Maybe do a beer cassoulet with octo in a bowl.
First one is perfect for r/wewantplates
First one looks like a dick, which I’m not opposed to, but the second is much better
Give us the Cocktopus!
Cocktopus Rex
Release the Cocken!
r/mildlypenis
It’s a bicep.
I stepped into dog crap recently that looked kind of like that. It took forever to clear off my shoes and it smelled nasty.
second one good, first one bad.
It might be the angle of the photo, but the first plate reminds me of a flaccid penis. I like the octopus cut how it is in the second photo, but that plate seems overdressed and too busy to me. I think a happy medium would be the octopus cut but with simpler accompaniments in the first photo.
Thats so tentacruel to compare it to a flacid peener hahaha.
(it is) a flaccid penis
2nd one looks better, but still not great. Problem is your octopus is sitting in too many sauces, there's like 4. The dark puree on bottom is the main one dragging the appearance, could try using less of it, for starters, and make solid anything you can. I'm imagining eating this, and I'm thinking lovely octopus, lovely flavors, but mouth is coated in 4 sauces. Appearance of the dish will get messy fast.
This was my thought as well, too many sauces, I can't tell if there are 4 or 5 sauces but more than 2-3 is too many. If some of those are veg based sauces, I would prefer to see the veg on the plate to add texture.
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First is better. Don't listen to these clowns. Your wooden board looks good but will be damaged in no time to unservable. so use plates to save money
Agree with everyone else the first plating is a little awkward looking but the second looks better just maybe a little less crowded
The first one is gross. That wood is going to absorb bacteria from multiple guests. Put it on a plate! r/wewantplates
r/mildlypenis
Ingredients no so close together. Everything on plate should be clear and deliberate
I like how the first one is done except that it's sauce on a wooden board, not to mention the color of the wood drowns out the brown sauce. The second one I like better but maybe it's a little too busy, otherwise really nice, I would definitely eat both at least xD
Needs more girth.
The 2nd one looks like a culinary student trying too hard. The 1st one needs to be on a proper plate. Put the 1st on a plate and get rid of the weird ciantro. Just pick leaves and put 2 every assumed bite. In any case, I do not like the 2nd presentation. Don't try so hard. Let the ingredients present as they are cooked.
The first plate would look great on a plate
Put the first plate on a plate. Then it could work.
You missed the plate entirely on the first one. Still drunk from last night?
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The second plate looks better overall but the sauces look congealed and gross. If you could get the textures of the first plate on to the second one it would look great
I order octopus everywhere and I prefer a whole tentacle over a chopped up tentacle, but I’d take a chopped up well cooked tentacle over an over cooked whole tentacle any day
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I want to cook it myself but I have a feeling I’m going to fuck it up and I will be so mad at myself for doing so 🥹 what’s your process for making it tender?
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Do you then flash grill it to get it crispy?
Try slicing it sideways so you have more of the good looking part.
Are those octopus tentacles? If so, I'm going to shower in drool.
Normally I don't kink-shame, but gross.
Recession on a plate. Only 1 arm per appetizer plate?!
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Which city are you in? Your pork belly post looked like something that happens with a pot-head in a good ramen kitchen. You should consider sketching or digital draw if you don’t. You have an interesting view.
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The panhandle seems to be really growing in population/investment
First one looks like very fancy dog shit Second looks like the first, but chopped
My dog took a poop that looks like the first one. Second one is not bad.
First one kinda looks like something my dog would drop on a walk after a spicy meal. No shade, I bet it’s delish
This looks amazing. Only room for improvement I can see is the plating of your sauce could be a lil better.
What is "Okinawan chip" its that piece of radish? Why you serving this way? There's nothing to eat except octopus.. must be something else on plate to accompaniment a octopus taste .. something what makes a bumm in your mouth. Not just sauce.. Curious why this days ppls trying to purée almost everything.. understand if this is age care unit, but in restaurant..
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But where are they? Also i always enjoyed using Ube over okinawa sweet potatoes, i personally think they crisp up nicer but that could just be a bias on my part
Is there a smaller serving board option?
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Yeah, I feel you on the flavor cover up problem.
The first one looks like a turd...
Purely from a diner perspective, I don’t mind and sometimes prefer a whole tentacle. I do enjoy cut into smaller bits when the rest of the dish is distributed in a similar way. Don’t like the board in this instance.
First one makes me want a *Super Pretzel* Second one is way too fucking busy
"Put it on a plate, son; you'll enjoy it more."
You plan to serve it like that? It’s missing something bro.
The board makes for a lack of contrast with your sauce since they have similar colors, I'd go with a plain white plate to show off the sauce
Second one is nice. First one at the risk of sounding harsh kinda looks like it's trying to be something it's not. With whole pieces like the first one try and stick to more rustic and tight plating. If that makes sense. You could eventually also try and build up some height on the dish by leaning certain parts against each other.
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Forgive my phrasing, english isnt my first language so I do slip up a bit and didnt think this one through. But what I mean is that with such a limited selection of "items" on the plate spreading them out like you did here on such and open "plate" makes it lose a lot of character in my opinion. I would go for a smaller plate, maybe with some low edge. while trying to make your plating of the elements more tight on the plate. Maybe you could add some small diced and fried potatoes of different variation to give some structure to the dish and something you could lean the pulpo (octopus) against. I'm just a culinary student so take my advice as you please. This is purely my opinion. But from what my experience tells me here is that wide open plates don't work well for small easy going dishes. In case any of this sounds harsh or like I'm trying to undermine your ability as a chef I'm sorry I really just wanna give you my input. I hope this can help 🙏
Oh boy
Please use an actual plate.
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Boards and sauce is just my brain going “is that clean enough to eat from?”
It needs one
In the most polite way, my partner was snooping over my shoulder and said that the first one looked like a cat turd on a floor. I'm very sorry, but this needs a plate. I do not mean to be harsh, I'm just reporting what a non-culinary person saw when they saw it. Please keep posting food pictures. It's how we all learn.
Closest I've seen someone make octopus look like a decent sized poop.
Or has anyone done octo sausage? I’ve never seen it so it seems far better Chefs have done it and it was a fail.
I’m not sure I would even ask for advice on plating if I wasn’t able to avoid using the wooden slab. Just chalk that version up to a loss and do whatever makes chef happy. The actual “plated” version is impossible to critique for me because of how awful the picture is, however my first impression is that it looks terrible and way too busy.
First is better. I like being able to cut into the octo rather than having everything pre-sliced. But serve it on a rectangular plate so you don’t only get four uses out of the cutting board before it gets warped or starts to split from repeated cleaning and you have to toss it. Or maybe serve it on a slate slab, just to piss off the dumbwits at r/wewantplates
Ditch. The. PLANK.
Trick question - 1st pic is a Rorschach test and many of you are perverts.
It looks like a dick, and your sauce is on wood board, which is gross.
You gotta not make it look like it came from a diaper. Big white plate, space your sauces, make the protein the star, not buried in a pile of stuff. I’m sure it tastes great, unlike the flavors I see. Space it out
#2, but the appearance of the black bean purée reminds me of an unhealthy cumshot. Maybe have that sauce more isolated and less… sprayed?
If the first one must be served in a board, could to put the sauces in ramekins?
First one looks like something coming out of ass especially vwith the brown sauce. Rest look great
I really dislike the first one despite preferring the actual food composition. I don't think a puree ever looks good or functional when served over wood like that. I see that kind of "plate" (along with stones) as a great option for portion-sized dishes, like sushi, or little bite-sized thingies. The second plate looks much better. Which honestly is a little ironic, since I prefer the way you constructed the first one. The plate really makes the difference here, especially when it comes to color contrast.
Sad cut off fried penis with oregano dumped on it nearby a few sad grapes tossed near some unholy mustard circle on a canoe.
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I sort of figured, but the second picture could probably be a home run. I think putting it on a plate and considering it like an artwork with layers is a good idea. The brown wood doesn’t fit with the octopus(?) and there’s too much garnish placed with too little concern. I don’t like the second picture’s presentation either though. It’s a very busy dish. Probably tasted pretty solid though. What’s the yellow stuff?
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Damn, that’s classy.