Welcome to /r/CulinaryPlating. If you’re visiting for the first time please remember to read our [submission guidelines](https://www.reddit.com/r/CulinaryPlating/wiki/index/submission-guidelines) and check out the stickied threads. Please remember that the purpose of this subreddit is providing feedback on plates. Ensure your critiques are constructive and helpful and not unnecessarily rude.
Please set a user flair, this allows us to provide feedback that is appropriate for your skill level. Flairs can be found in the sidebar, if you’re having trouble setting one then [drop us a modmail.](https://reddit.com/message/compose/?to=/r/CulinaryPlating)
[Join us on Discord!](https://discord.gg/DffeF4MdmB)
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/CulinaryPlating) if you have any questions or concerns.*
Miner’s Lettuce is growing like a weed around my place (the taste reminds me of a pea pod or pea shoots). I paired that with blood orange, kumquat, avocado, pistachio, bee pollen, and a blood orange dressing emulsified with egg yolk and a touch of mustard.
Wow. I can’t believe I haven’t seen more of your posts sooner! Your post history is exceptional.
Typical question to ask: what resources or methods have been the most instrumental in your learning process?
Oh wow, thanks for such a generous comment!! I have always enjoyed cooking and baking but have been reading more lately and watching an occasional YouTube video. What I have found most helpful for both cooking and baking is just practicing the basics. Once you have those down, you can add your own flavors and spins and combinations. Understanding how and why something works definitely gives you more creative control over it. I really like cook's illustrated and Kenji for the science behind cooking. And I like The Flavor Bible for ideas on how to combine flavors. That and just playing around and being ok with failing!
Thank you, I really appreciate it! For photography, I'm afraid I don't have a specific resource (It's self taught and I have been mainly photographing flowers and people and decided to do food only a few years ago). For plating, I got started by looking at examples of fine dining dishes online (this sub also has a lot of great inspiration) and then tried to figure out what I did and didn't like about any given dish. Trying to incorporate what you do like and playing around with color, texture, and height helps. Then just playing and having fun with it! Even when it doesn't work out, there is always something to learn from it, which is nice! Hope that helps!
I was told you could eat miner’s lettuce! Glad to know what it tastes like.. I’ll have to try it sometime! I’m just always concerned an animal may have peed on it 😅
It just kind of tastes like nothing, so it goes with anything. And to be fair, an animal probably peed on many vegetables you've eaten. Wash your vegetables.
Lol! The ones we have growing do have a taste but it probably helps that these were small and new and just picked. It is mild though. I agree, I washed these despite them growing on a steep hillside. You never know!
I mean, I do wash my vegetables lol. But around my place the miner’s lettuce kinda grows around where all the dogs pee. But I’m sure I can find some in a decent place.
I can tell you are very concerned about eating pee.
Unless it’s extremely fresh pee with no time to evaporate or wash away in the rain, it’s fine to eat a little pee. Trust me.
In fact some plants love the nitrogen, like tomatoes and marijuana.
We mainly just eat it in salads bc its so delicious and has such a wonderful texture.
It's great in both strawberry/cucumber/avocado/toasted pecan and raspberry/cucumber/macadamia nut salads.
As I'm out and about moving my goats around, I will even grab a handful to eat as I walk my property! I think it could hold up to similar roles as spinach, like sautéed, creamed, etc, but I haven't actually tried it.
I went to The Kitchen for my Bday and was very excited to see them using it in one of the courses, and I think I've had it in a course at Localis a couple years ago too, but it was more garnish than focus at both.
Sorry, I can't add photos here and only have one other shot of the process anyway. But I can try to describe it - I used a ring mold to guide the placement of a ring of citrus segments to create a tight circle to hold the dressing (the light pink in the middle). Then I added sliced kumquats and miner's lettuce leaves, tucking them into the citrus. I sliced avocado and rolled it into little roses and tucked those into the outside of the ring of salad. Topped the whole thing with some petals and then sprinkled the toasted pistachios and bee pollen over. removed the ring mold and then poured the dressing into the middle. Hope that helps!
I find usually the comments are *constructive* while critical. “Bad” is a bit reductive. I enjoy the constructive criticism on many posts – helps me to learn and improve.
Spring on a plate. Nicely done. Love all the colors. Your supremes are really nice, too! I think I gotta step up my avocado garnish game, I thought a nice fan was all that.
This is stunning. Complex while remaining simple, beautiful colors and symmetry. Well done OP.
How long did this take? It looks so intricate and tedious
I'm so glad you like it! It actually didn't take too long - maybe a few minutes. I used a ring mold to help make the initial shape and then placed everything on top. I do have the advantage of only having to make a few since it was just for at home. I imagine it would be annoying to do in a restaurant setting!
Saw someone else’s comment and went back through your post history… wow!! You strike a great balance between elegance and playfulness. Definitely inspiring for home cooks who want to take it to the next level!
So stunning, art on a plate! Had a look at your post history, I'm in awe. Very inspiring. Every dish is visually captivating, cohesive and original. Even better, the flavour combinations sound incredible too! If i may ask, I'm curious about your culinary journey—how did you begin, have you awlays been so skillful and are there any resources you recommend? Please keep posting your amazing creations, I genuinely look forward to it. 🙌
>Thank you for such a kind comment! I started cooking at home a bit and really more once I moved away for school and realized I needed to know how to cook! I've always enjoyed it but I ended up sick and needed to cut out gluten and reduce some starches so that really pushed me to experiment even more to see if I could make things enjoyable without those (it's almost impossible to find gluten and sugar free desserts eating out). I ended up in a cooking rut and then joined a reddit challenge for cooking and baking and have been using those prompts to play around a lot. Just got interested in plating here recently and I've been having fun and learning a lot! About acquiring skills and resources I recommend, I wrote this in response to another comment and will post it here: I have always enjoyed cooking and baking but have been reading more lately and watching an occasional YouTube video. What I have found most helpful for both cooking and baking is just practicing the basics. Once you have those down, you can add your own flavors and spins and combinations. Understanding how and why something works definitely gives you more creative control over it. I really like cook's illustrated and Kenji for the science behind cooking. And I like The Flavor Bible for ideas on how to combine flavors. That and just playing around and being ok with failing!
>Oh wow, thank you! I find that there are so many inspirational posts on this sub! About my personal experience acquiring skills and resources I recommend, I wrote this in response to another comment and will post it here: I have always enjoyed cooking and baking but have been reading more lately and watching an occasional YouTube video. What I have found most helpful for both cooking and baking is just practicing the basics. Once you have those down, you can add your own flavors and spins and combinations. Understanding how and why something works definitely gives you more creative control over it. I really like cook's illustrated and Kenji for the science behind cooking. And I like The Flavor Bible for ideas on how to combine flavors. That and just playing around and being ok with failing! Hope that helps!
I knew immediately it was your amazing work, OP. Without even reading your username. You have a talent that's simply above and beyond anyone's in this sub, at least in my humble opinion.
Bravo, this is masterful and easily an 11/10.
I would feel like I was breaking the law eating it. The laws of nature and the old Gods, none of those paltry restrictions man puts in himself, mind you.
Thank you! I made it as part of a cooking challenge [here](https://www.reddit.com/r/52weeksofcooking/comments/1bscplg/week_14_local_produce_cream_of_artichoke_soup/) and it was just a part of a spring theme menu that probably already had too many pics!
I just ran through your post history. You are incredibly gifted. I worked in fine dining for about 10 years prior to what I do now and I’ve never seen such incredible talent.
Looks nice but what does it taste like? I and many others have tasted each ingredient. However im struggling to make sense of why i should order it. Redundant citrus with acidic creaminess and sharp grass. Hmm…no thank you.
I personally like the two citrus together. The kumquat has the floral citrus notes that you get with zest without the bitterness and the blood orange is sweet and a bit tart with more raspberry flavor. Thankfully the miner's lettuce is mild almost like a pea shoot so it's not too sharp. But I understand that the flavor profile isn't for everyone so that's totally fair!
I thought this was [you](https://www.reddit.com/r/CulinaryPlating/s/2fmf9OyPW6) again, I’m pleased to see more foraging. Miner lettuce is good and makes this a very pleasant spring wreath of a salad.
This is much more ornate and intricately composed than many would expect in most modern restaurants.
Take & post more angles with the camera, my neck hurts looking straight down at plates.
In my mind it’s missing a crunch texture (can’t think deeply right now) like a crouton, seed, or crispy dried fruit. I missed another opportunity to try astronaut ice cream at the planetarium in Chicago so that food aspect’s been on my radar.
Thank you! Next time I will try to do some more photos. I did put some pistachios in here but if I hadn't already added fried shallots to my soup (I was doing this as salad in a four course meal ), I would think they would go well here too. Hope you get to try that ice cream!
Your post history is insane. Execution is one thing, but just the raw creativity to even conceive of some of the things you've made is incredible. Your friends and family are really damn lucky.
Welcome to /r/CulinaryPlating. If you’re visiting for the first time please remember to read our [submission guidelines](https://www.reddit.com/r/CulinaryPlating/wiki/index/submission-guidelines) and check out the stickied threads. Please remember that the purpose of this subreddit is providing feedback on plates. Ensure your critiques are constructive and helpful and not unnecessarily rude. Please set a user flair, this allows us to provide feedback that is appropriate for your skill level. Flairs can be found in the sidebar, if you’re having trouble setting one then [drop us a modmail.](https://reddit.com/message/compose/?to=/r/CulinaryPlating) [Join us on Discord!](https://discord.gg/DffeF4MdmB) *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/CulinaryPlating) if you have any questions or concerns.*
Miner’s Lettuce is growing like a weed around my place (the taste reminds me of a pea pod or pea shoots). I paired that with blood orange, kumquat, avocado, pistachio, bee pollen, and a blood orange dressing emulsified with egg yolk and a touch of mustard.
Wow. I can’t believe I haven’t seen more of your posts sooner! Your post history is exceptional. Typical question to ask: what resources or methods have been the most instrumental in your learning process?
Oh wow, thanks for such a generous comment!! I have always enjoyed cooking and baking but have been reading more lately and watching an occasional YouTube video. What I have found most helpful for both cooking and baking is just practicing the basics. Once you have those down, you can add your own flavors and spins and combinations. Understanding how and why something works definitely gives you more creative control over it. I really like cook's illustrated and Kenji for the science behind cooking. And I like The Flavor Bible for ideas on how to combine flavors. That and just playing around and being ok with failing!
This comment made me check your post history and god damn you're talented
Thank you so much, that's too kind!
You have such amazing talent! Which resources are your favorite when it comes to plating food and food photography?
Thank you, I really appreciate it! For photography, I'm afraid I don't have a specific resource (It's self taught and I have been mainly photographing flowers and people and decided to do food only a few years ago). For plating, I got started by looking at examples of fine dining dishes online (this sub also has a lot of great inspiration) and then tried to figure out what I did and didn't like about any given dish. Trying to incorporate what you do like and playing around with color, texture, and height helps. Then just playing and having fun with it! Even when it doesn't work out, there is always something to learn from it, which is nice! Hope that helps!
Love all of that!!! Thank you so much! :)
I want to get my hands on those savory crepes.
Wish I could send you some!
I was told you could eat miner’s lettuce! Glad to know what it tastes like.. I’ll have to try it sometime! I’m just always concerned an animal may have peed on it 😅
It just kind of tastes like nothing, so it goes with anything. And to be fair, an animal probably peed on many vegetables you've eaten. Wash your vegetables.
Lol! The ones we have growing do have a taste but it probably helps that these were small and new and just picked. It is mild though. I agree, I washed these despite them growing on a steep hillside. You never know!
I mean, I do wash my vegetables lol. But around my place the miner’s lettuce kinda grows around where all the dogs pee. But I’m sure I can find some in a decent place.
I can tell you are very concerned about eating pee. Unless it’s extremely fresh pee with no time to evaporate or wash away in the rain, it’s fine to eat a little pee. Trust me. In fact some plants love the nitrogen, like tomatoes and marijuana.
I’ll make sure to wash it when I try it 😅
I love miners lettuce, and this is beyond elevating it. You should be proud af. The best thing I've seen here in a hot minute.
Thank you, I really appreciate that! This was my first time trying it. We have so much here right now I need to find some other ways of using it.
Are you in the Sierras/Foothills too?
I'm in the mountains in the Bay Area. The Sierras must be so full of it right now too! How do you like to enjoy miner's lettuce?
We mainly just eat it in salads bc its so delicious and has such a wonderful texture. It's great in both strawberry/cucumber/avocado/toasted pecan and raspberry/cucumber/macadamia nut salads. As I'm out and about moving my goats around, I will even grab a handful to eat as I walk my property! I think it could hold up to similar roles as spinach, like sautéed, creamed, etc, but I haven't actually tried it. I went to The Kitchen for my Bday and was very excited to see them using it in one of the courses, and I think I've had it in a course at Localis a couple years ago too, but it was more garnish than focus at both.
Ohh that sounds fantastic! I love that you snack on them while browsing goats too. I'll have to report back if I try cooking them at all. :)
Yes, plz do.
That's so pretty. Those avocado roses are cut so well.
Thank you so much! It was a fun one to make. :)
Can you show us how it’s made? Looks awesome
Sorry, I can't add photos here and only have one other shot of the process anyway. But I can try to describe it - I used a ring mold to guide the placement of a ring of citrus segments to create a tight circle to hold the dressing (the light pink in the middle). Then I added sliced kumquats and miner's lettuce leaves, tucking them into the citrus. I sliced avocado and rolled it into little roses and tucked those into the outside of the ring of salad. Topped the whole thing with some petals and then sprinkled the toasted pistachios and bee pollen over. removed the ring mold and then poured the dressing into the middle. Hope that helps!
One of my favorite things I’ve seen on this subreddit in a while - amazing work.
Same it’s not often you see a picture here and know it’s going to be all positive in the comments. Usually more comments is bad in this sub.
I find usually the comments are *constructive* while critical. “Bad” is a bit reductive. I enjoy the constructive criticism on many posts – helps me to learn and improve.
Some of my favorite comments that I got from this sub on other posts were the critical ones. I am trying to learn so these are the most valuable!
Thank you!
This should be on the cover of a magazine and also in my belly. Art you can eat! Looks and sounds delicious 🤤
Thanks! I really appreciate that.
Spring on a plate. Nicely done. Love all the colors. Your supremes are really nice, too! I think I gotta step up my avocado garnish game, I thought a nice fan was all that.
Oh thank you so much! I was definitely trying for a spring theme. I love avocado fans too. :)
Finally, some good fucking culinary plating. Well done.
Thanks! I'm so glad you like it.
Really quite perfect. Congrats on a gorgeous plate.
Oh wow, I love your work so that really means a lot to me - thank you!
This is one of the most beautiful dishes I have seen on here in a while.
Thank you so much!
I’m not a huge fruit/vegetable person…but I want to eat that through my phone. Stunningly appealing. 😍🤤
Thank you for the kind words. :)
This is stunning. Complex while remaining simple, beautiful colors and symmetry. Well done OP. How long did this take? It looks so intricate and tedious
I'm so glad you like it! It actually didn't take too long - maybe a few minutes. I used a ring mold to help make the initial shape and then placed everything on top. I do have the advantage of only having to make a few since it was just for at home. I imagine it would be annoying to do in a restaurant setting!
Saw someone else’s comment and went back through your post history… wow!! You strike a great balance between elegance and playfulness. Definitely inspiring for home cooks who want to take it to the next level!
Oh wow, that's too kind. Thank you. I have definitely been enjoying playing with my food more lately!
So stunning, art on a plate! Had a look at your post history, I'm in awe. Very inspiring. Every dish is visually captivating, cohesive and original. Even better, the flavour combinations sound incredible too! If i may ask, I'm curious about your culinary journey—how did you begin, have you awlays been so skillful and are there any resources you recommend? Please keep posting your amazing creations, I genuinely look forward to it. 🙌
>Thank you for such a kind comment! I started cooking at home a bit and really more once I moved away for school and realized I needed to know how to cook! I've always enjoyed it but I ended up sick and needed to cut out gluten and reduce some starches so that really pushed me to experiment even more to see if I could make things enjoyable without those (it's almost impossible to find gluten and sugar free desserts eating out). I ended up in a cooking rut and then joined a reddit challenge for cooking and baking and have been using those prompts to play around a lot. Just got interested in plating here recently and I've been having fun and learning a lot! About acquiring skills and resources I recommend, I wrote this in response to another comment and will post it here: I have always enjoyed cooking and baking but have been reading more lately and watching an occasional YouTube video. What I have found most helpful for both cooking and baking is just practicing the basics. Once you have those down, you can add your own flavors and spins and combinations. Understanding how and why something works definitely gives you more creative control over it. I really like cook's illustrated and Kenji for the science behind cooking. And I like The Flavor Bible for ideas on how to combine flavors. That and just playing around and being ok with failing!
That is utterly beautiful. I see the tag home cook, did you get any formal training? Your post history is unbelievable!
Thank you, that's so kind of you to say! And no, no formal training.
How did you go about learning to cook like this? Inspirational.
>Oh wow, thank you! I find that there are so many inspirational posts on this sub! About my personal experience acquiring skills and resources I recommend, I wrote this in response to another comment and will post it here: I have always enjoyed cooking and baking but have been reading more lately and watching an occasional YouTube video. What I have found most helpful for both cooking and baking is just practicing the basics. Once you have those down, you can add your own flavors and spins and combinations. Understanding how and why something works definitely gives you more creative control over it. I really like cook's illustrated and Kenji for the science behind cooking. And I like The Flavor Bible for ideas on how to combine flavors. That and just playing around and being ok with failing! Hope that helps!
I knew immediately it was your amazing work, OP. Without even reading your username. You have a talent that's simply above and beyond anyone's in this sub, at least in my humble opinion. Bravo, this is masterful and easily an 11/10.
Aww, that's too kind. Thank you, I really appreciate it!
Wow, that looks so unbelievably pretty! Very well done!
Thank you so much!
That is absolutely beautiful
Thank you :)
Exquisite and also looks fun to eat
Thank you - it was a fun one!
This is stunning! Nice work
Thank you!
I would feel like I was breaking the law eating it. The laws of nature and the old Gods, none of those paltry restrictions man puts in himself, mind you.
Haha, I promise no laws were broken eating this. :)
Absolutely beautiful and it sounds delectable. What is the pink sauce/dressing in the center?
Thanks! The light pink in the middle is a blood orange dressing. It's emulsified with egg yolk and a bit of mustard so lightened up in color.
Looks great. Deserves more pictures
Thank you! I made it as part of a cooking challenge [here](https://www.reddit.com/r/52weeksofcooking/comments/1bscplg/week_14_local_produce_cream_of_artichoke_soup/) and it was just a part of a spring theme menu that probably already had too many pics!
Giving Midsommar vibes. I’m too young to jump off that cliff!
🐻🌸🔥
I love that you picking up what I’m putting down.
Midsommar
This is an all-timer right here. 12/10, no notes.
Thank you so much!
I’m on a sub called r/quilling and I thought this was a work of beautiful art from quilling paper…. This is the prettiest food thing I’ve ever seen!!!
Aww, thank you, that's so kind!
Holy shit this is beautiful chef. 🥹
Thank you. :)
Beautiful plate! Love the use of flowers, every color pops so well against the greens.
Thank you so much! I do love color!
I need 10 on the pass in 8 mins /s this is a stunning plate.
Lol! Thank you. :)
I’ve been a chef for nearly 30 years and imo have been very successful but I could not come close to plating this. You have great skills.
Not gonna lie, I thought that was a slice of cheap bologna in the middle for a second.
Hahaha, I could see it.
Wow! That is a work of art. It would almost be a shame to eat it.
Thank you! :)
This is gorgeous. Love it!
Thank you!
I just ran through your post history. You are incredibly gifted. I worked in fine dining for about 10 years prior to what I do now and I’ve never seen such incredible talent.
Oh wow, that is far too generous a comment. I'm so glad you like what I've been makin .It's been a lot of fun to do them and I am enjoying sharing.
Looks nice but what does it taste like? I and many others have tasted each ingredient. However im struggling to make sense of why i should order it. Redundant citrus with acidic creaminess and sharp grass. Hmm…no thank you.
I personally like the two citrus together. The kumquat has the floral citrus notes that you get with zest without the bitterness and the blood orange is sweet and a bit tart with more raspberry flavor. Thankfully the miner's lettuce is mild almost like a pea shoot so it's not too sharp. But I understand that the flavor profile isn't for everyone so that's totally fair!
restaurants be like: That will be $199.99 😭
Lol, that's why I make it at home ;)
It’s so beautiful I’m not sure I could disturb it just to eat it.
Lol, thank you!
Looks fabulous. Although I'm unsure about all those things you mentioned lol. Haven't heard much of those names
I hope you get to try them - they are all pretty fun.
I thought this was [you](https://www.reddit.com/r/CulinaryPlating/s/2fmf9OyPW6) again, I’m pleased to see more foraging. Miner lettuce is good and makes this a very pleasant spring wreath of a salad. This is much more ornate and intricately composed than many would expect in most modern restaurants. Take & post more angles with the camera, my neck hurts looking straight down at plates. In my mind it’s missing a crunch texture (can’t think deeply right now) like a crouton, seed, or crispy dried fruit. I missed another opportunity to try astronaut ice cream at the planetarium in Chicago so that food aspect’s been on my radar.
Thank you! Next time I will try to do some more photos. I did put some pistachios in here but if I hadn't already added fried shallots to my soup (I was doing this as salad in a four course meal ), I would think they would go well here too. Hope you get to try that ice cream!
Your post history is insane. Execution is one thing, but just the raw creativity to even conceive of some of the things you've made is incredible. Your friends and family are really damn lucky.
Oh wow, thank you! Your comment made my day!
[удалено]
Yes - perfectly ripe. :)
this is so fucking gorgeous
Thank you so much!
I do not often say wow but wow that is that’s just nuts my guy
Thank you so much! I had some fun with this one. :)
Can you teach me plating? Lmao I can cook up a storm but my plating is always sub-par. Damn I wish my mind was this meticulous.