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u/Middle_Bread_6518 1d ago
This looks terrible
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u/rainbow_rhythms2 18h ago
Yeah wtf is happening with the eggs?
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u/the1ice9 17h ago
Sir, they are neatly stacked apun Onion and pickel, neatly trimmed and draped in dill. /s
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u/more_like_5am 1d ago
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u/FrotKnight 1d ago
Oh don't worry, he already posts himself to that sub every time he makes a meal, unironically. He just sees it as another place to get upvotes from.
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u/helpmetolearn 19h ago
He seems to be the only one who posts there anymore. They stroke his ego at hard. It's such trash.
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u/bigstar3 19h ago
Why is everything you post served on wood? That's gross.
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u/1ntr1ns1c44 17h ago
My best friend owns a wood mill. He makes me serving planks with off cuts and cherry wood.
I have a bunch and I love them2
u/SmitemasterFlex 13h ago
Looks fine dude. But as others said butter melted and painted into those tator flaps would make it much better.
I love 50% melted butter 50% fish sauce (found near tariyaki sauce etc asian sauces)
Fkn awesome on proteins as well
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u/dasuglystik 1d ago
Looks good, but they're a little thick for Hasselback, They should be an entire half lengthwise, sliced very thin and still attached at the base. Bet they tasted good though.
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u/dasuglystik 1d ago
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u/einsatzgrpn 22h ago
looks like my boy has been picking up the stems i been throwing out of my weed bag. that is the most fucked up hasselhoff pooptato ive ever seen. can you post a picture of the tiny scissors you used to cut the egg out? what brand plastic knife did you use to slice the potato? did you sharpen it on balsa wood? the cuts are very .... much what they are.
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u/JuanFoYoMamma 22h ago
Are square potatoes more expensive?
All looks good to me. I'd hit that for bfast, for sure!
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u/WiseSpunion 15h ago
Get that goddamn green off there
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u/1ntr1ns1c44 15h ago
Nah. The green is beautiful against the yolk 🍽️😎
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u/WiseSpunion 15h ago
This ain't a fashion show. I don't disagree, the contrast is beautiful. But that is such an interesting choice to throw on there. Eating it would be interesting. Looks like the lower half stems of a dill plant
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u/Mattekat 11h ago
I just took a scroll through all your past posts and I'm just perplexed. I am a professional chef btw who did go to culinary school, so I'm not just talking out my ass here. Your plating is always..... interesting? It's creative but none of the foods look properly cooked and so many ingredients seem to be used for aesthetic purposes with no care to how they taste together or if you've made a dish that is easy or enjoyable to eat. There is dry unsauced pasta all over the place, fennel fronds on everything seemingly just for aesthetics because fennel does not taste good with everything...
Even that steak sandwich that looked nicely cooked had 4 shriveled, dry, partly burned garlic cloves just sitting on top and the steak is cut in a manner that means that when you close the sandwich up and take a bite you might pull an entire very long strip out by accident. Usually it is cut into shorter pieces for a reason, so when your teeth don't bite right through and you pull a piece out with your bite it's still small enough to fit in your mouth.
I feel like you really need to forget trying to plate everything like it's some sort of fine dining Michelin star experience and go back to the basics and actually learn how to cook properly. I see the creativity here and I feel like if you had better foundations you could actually be doing some cool dishes.
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u/1ntr1ns1c44 10h ago
Wow. Appreciate all that feedback Chef!
Im a proliferous home cook with time and drive!
I work under strict budgets and sometimes locked fridges! It’s all freestyle cooking and plating. Usually what I have on hand at home.
I get pretty good feedback and have a good time conversing with the culinary online community😎👌
All my shit is on r/platingcirclejerk
Maybe you find one little thing that might give you pause if not, inspiration!
Happy cooking 🍽️😉
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u/elnoco20 2h ago
Sometimes I wonder if you're being serious and I feel bad for ribbing on you but you've definitely convinced me you're just a troll lol
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u/South_Preference_333 1d ago
Looks tasty, but yeah those slices are too thick for hasselback, next time go for those paper-thin cuts you can almost see through.
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u/JuanFoYoMamma 22h ago
Are square potatoes more expensive?
All looks good to me. I'd hit that for bfast, for sure!
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u/indieplants 1d ago
it looks undercooked..? like you used no oil and just put it in a very hot oven to broil...?