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Critiqe my Brunch Recipe/Plating: Filet Mignon (Bleu) and Eggs, Spinach and Carmalied Radish w/ Lobster Stuffed Portabello
Filet:
Salt and papper each side and cook on high for 90 seconds each side
Eggs:
Crack two eggs into pan of melted butter on med hih and let cook for 5 min. Broil on high for 2 min
Spinach/Radish:
Melt 1.5 tb of butter and add 6 oz of spinach and 6 large cut radished and cook for 10 min on med/med-high
Mushroom:
Cook lobster in butter and cream cheese, add in dollop of mayo and parm and mix; stuff into mushroom; bake at 400 for 13 min
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it's shit
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>>7185817
Extremely bad.
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Wipe the drips before serving.
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>>7185817
>Fillet
>Lobster
>Portabello mushrooms
How does one take such quality ingrdients and make them look so poor? What a waste.
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>>7185842
being american
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How is that a brunch?
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>>7185817
looks tight. i'd axe the mushroom, do some more with the spinach/egg/radish. the critics probably are too afraid to tell parents to buy a different flavor of pop tart
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>>7185817
Meats not even cooked.
0/10
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>>7185918
>looks tight
You really think that those ingrdients have been utilised in the best possible way?
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>>7185817
>bleu
Go fuck yourself. There's no reason you couldn't have used the English spelling.
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>>7185998
>Go fuck yourself. There's no reason you couldn't have used the English spelling.
Umm....I had no idea there was an English spelling....I hope you don't mean "blue"...
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>>7185817
>plating
Awful.
>food
Probably tasted pretty good.
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Plating is fucking awful. What is the point of the gaps? Brings nothing to the plating at makes it look clinical, like a fucking canteen service.
Push all those things close in the center and it will look much better
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>>7185817
looks good desu
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>>7186381
I was going to say the exact same thing.
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>>7185817
>that fucking raw meat
you're the reason salmonella hasn't gone extinct yet
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