Post your culinary creations

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>>7409192

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>>7409170
Picture quality sucks but goddamn i can't stop eating it, made this today at work.

Care to explain a few of these wonders OP?

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>>7409222
nice trips to me

>>7409227
Sure
>>7409170
Black sesame dacquoise, pear & ginger French buttercream, dragonfruit semifreddo
>>7409174
Roasted lamb chop, roasted tomato and fried goat cheese bruschetta on homemade baguette
>>7409178
Black sesame macaron with chocolate ganache filling
>>7409191
Kumquat bavaroise, hazelnut dacquoise, earl grey macaron
>>7409201
Kumquat mousse, elderflower ganache filling, matcha macaron basE
>>7409206
Fried goat cheese, smoked salmon, dill with asparagus and radish salad
>>7409213
Grilled rack of lamb with red cabbage purée

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>>7409235
you can't seem much on this one for the tomatoes, but it's a creole-inspired take on pizza
it has a cornbread crust and a tiny bit of tangy tomato-cream sauce under a thick layer of fluffy lobster-parmesan etouffee. topped with peppers, onions, and tomatoes in big slices.

I took it to work and shared with my coworkers and everyone loved it.

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Here's a shitty cake I made a while back.

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>>7409263
You baked a shitty cake too?

>>7409277
lol youre a douchebag

>>7409277
Yep

>>7409239
did you go to school for culinary arts, I'd guess?

where did you study? if not, how did you learn what you know?

>>7409285
Nope, just a home cook. I have a decent amount of disposable income and free time thanks to my job, and I just enjoy cooking/plating in my free time. There's a lot of resources online to get you started but a lot of it is trial and error as well.

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Chocolate sponge cake, espresso buttercream, chocolate ganache glaze, candied coconut

>>7409310
Lovely cake but why are all your images sideways?

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>>7409313
My phone is terrible is why

>>7409222
What am I looking at here?

>>7409170
No
>>7409174
Would try
>>7409178
no
>>7409191
no
>>7409201
maybe
>>7409206
woud try all vegi thing
>>7409213
would eat

overall; try not to be so groundbreaking, your clearly not good at it, and your basic dishes seem much better and acceptable

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Blood orange and sesame marinated trout, orange soda gastrique

>>7409323
Youre an idiot lol. How is a macaroon groundbreaking?

>>7409323
Not really trying to please anyone but myself here, I try making novel things because it's fun for me to do so

>>7409322
double dark-chocolate cookies
rosewater frosting colored with strawberry juice
crushed walnuts and a piece of strawberry on top

I gave them to my gay couple friends for a housewarming present. they didn't last long. I was trying to find a way to make rosewater palatable in desserts without DROWNING it in sugar. the dark chocolate helped cut through the floral bullshit and the strawberry went nicely with it.

>>7409329
if you are trying to please yourself, then you never really needed anyone here's approval, you food it good, do not let me seem as if I am insulting you, but please understand it is unfocused, you seem to try to be a pastry chef and a entree chef at the same time [not that they cannot be inexcusable] but your work is unfocused, your sweets are acceptable, but savory dishes much better, find what you are good at

>>7409313
>>7409317
4chan erases exif data automatically. If you don't upload it to a computer, edit it and re-save it the info telling your device the 'proper' orientation is scrubbed.

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>>7409346

>>7409346
He's not asking your approval, ya dingus. He's just sharing some things he's cooked and asking others to do the same. I, for one, appreciate the oc - instead of seeing yet another /beautiful/ thread.

By the way, he seems receptive to critique, though I'm sure it'd be a lot more helpful if you could type well-enough to get your meaning across. (And it'd sound a lot less like shitposting if you'd post some of your credentials; i.e. dishes you've made)

>>7409346
Sure, I have been cooking savory foods for long we so they are probably better than my pastries. What do you mean by unfocused though?

>>7409385
Longer**

>>7409170
The texture on that looks disgusting.

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Tomato bisque, homemade baguette

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St. Germain truffles

>>7409452
Yeah, was my first time using velvet cocoa butter spray and I think I angled it too much. Hopefully next time it will look better

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It was my second attempt, need to get the rolling and density better. Not a weeb. I make sushi because girls like a dude that can cook, and they love sushi. It's a golden poon ticket.

>>7409509
What's the stuff mixed in the rice?

>>7409602
His essence.

>>7409178
>>7409191
>>7409201
Why all the macarons? Also looks like you smashed/bumped them

>>7409715
Was trying to practice making them with a lot of these pastries, since they require the batter to be mixed just enough but not too much; takes some trial and error to get to know what consistency the batter should be before baking. The second two you linked are slightly under mixed and had hollow shells but they still tasted fine.

I like where you're going with your plating, but maybe let go of some old tropes (bed of greens not meant to be eaten, food roses, etc) and go for function over form. Every piece should stand on it's own, and the want to combine different flavors is intuitive for the eater, unless you're looking to challenge them, but the extra garnishes don't seem to scream that.

>>7409325
the salad here makes no sense, if it's even meant to be eaten. the fish is overcooked on one side, so it just looks really bad.

>>7409213
Food roses belong in 1990. The puree and meat looks fantastic... I just wish that plate of greens did more than serve as a useless, but pretty bed for the meat.

>>7409206
Overkill on the dill, and why are those radishes all the way over there? Regardless, looks delicious.

>>7409174
I like this one the most, even with the bed of useless greens.

>>7409772
I agree with a lot of your input, with a lot of these it felt as though the plate would taste too one dimensional i.e. just savory meat and some sauce/purée, so I just threw some greens in there to add a fresher compinent. I should think more about the composition of the dish beforehand I guess. A lot of this probably stems from me not cooking or eating veggies all throughout college lel

>>7409455
Absolutely wonderful, except for the wood plank, but that's just a personal peeve of mine.

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>>7409170

>>7409782
No problem, man. There's nothing wrong with simplicity, especially when it's something like a beautiful piece of protein, followed with a small sauce. For the veggies, look for new ways to present them that make sense as far as what flavors you want to combine or how you want the eater to proceed.

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>>7409787

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>>7409787

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>>7409802

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>>7409809

>>7409170
I like the texture of the white surface for some reason. Did you carve the feathers?

>>7409222
looks like poo poo

>>7409818
The feathers are dark chocolate, I used a wooden skewer to etch the lines in it before the chocolate set. I painted them using everclear/luster powder to give them the metallic color.

>>7409821
not a /ck/ normal but damn son that looks impressive

>>7409795
>>7409802
>>7409809
>>7409811
Looks good man. Do you cook professionally?

>>7409861
Yep, did 7 years in restaurants but mostly just do catering now, and want to go into food science. Being a chef is for suckers.

>>7409509
>not a weeb
>owns all that east asian serveware
sure thing, pal

>>7410993
>trying to be the captain of the weeb patrol on fucking 4chan, of all places.
nice work there tard

>>7409170
I love a good bird feather mattress! Looks great Original Poster!

>>7409821
op, WHAT is it? caps

>>7411012
See
>>7409239

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>>7411055

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>>7411059

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>>7411060

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>>7411063

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>>7411066

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>>7411070

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>>7411075

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>>7411080

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>>7411083

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>>7411089

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>>7411094

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>>7411096

>>7411094
Looks delicious homie. Hope you had more bread for the dip though

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>>7411104

>>7409239
Can you please make me dessert some time? I love tea based flavors and the textures of macaroons and mousse.

>>7409310
Love that wood board. How does one care for it?

>>7409323
What are you on about? Its really nice food for a hobbyist.

>>7411115
I just rub it down with mineral oil every once in a while. I don't really do any cutting on that one, I acquired a large end grain cutting board for most of my cutting tasks.

>>7411070
Looks comfy as hell, would devour

>>7411120

How do you deal with the bark? Doesn't it flake off or trap food? Or do you just have to be super careful not to get anything onto the bark?

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>>7411107

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>>7411133

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>>7411136

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>>7411138

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>>7411143

>>7411132
The bark is actually treated with some sort of lacquer that holds it together for the most part, though if you were to intentionally pick away at the edges they would come off

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Made Wanda's macaroni salad the other night. Surprisingly delicious and complex. The vegetables had a nice crunch texture while the vinegar added a nice vinegar flavor and the sugar and sweetened condensed milk were very sweet.

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>>7411145

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>>7411153

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>>7411154

aaaaaaand i'm basically done

>>7411147

Ah, OK. Makes perfect sense, just wasn't evident from the photo.

>>7409296
What is your job?

>>7409277
How do you roll it without cracking? Recipe please

>>7411168
Software engineer

>>7411153
Looks awesome, did you make this in a conventional oven? Or do you have a stone oven? If the former, do you have any tips for baking pizzas in regular ovens?

>>7409509
is that fucking ketchup

>>7411174

>Looks awesome

haha you're the first person on here who's said that.

regular oven, jacked up, preheated cast iron. i assemble the pizza on the 'stone' over the stove so the base gets a bit more than the top. cranked out about 25 of these for a party, was a sweaty bastard.

great pics btw.

>>7409346
https://www.youtube.com/watch?v=dCud8H7z7vU

>>7411180
Thanks man. I might try using cast iron sometime, I've only made pizza on my baking stone that I use for bread, and I can't assemble the pizza on the stone because it will crack. Toughest part was definitely transferring the pizza to the stone

>>7411173
It's been so long that I no longer have the recipe. I tried to find it you just now, but none of the ones I clicked on look familiar. It's just a plain vanilla roll with fresh whipped cream and strawberries so I'm sure there's some good recipes already listed.
As for the rolling, I think I was just lucky that time. Sorry I couldn't be of much help.

>>7409170
I just finished scooping handfuls of pizza rolls onto a paper plate to microwave while screaming "I'm an adult" into my open freezer. Does that count?

>>7411199
yep, pretty sure that's more advanced than what most of this board has done

>>7409170
Is that a pillow? Wtf am I supposed to do with a pillow + feathers..

>>7411629
Sleep on it.

>>7409170
>>7409317
God, that looks beautifully arranged. You do know it's gonna end up as shit in the toilet, right?
I'm not saying we should eat indian food-looking shit all the time but damn, that really took some crafty dedication

>>7411717
good food appeals to many senses, not just taste

>>7409255
I wouldn't attach the word pizza to that for any reason other then to reel in picky normies but damn if that doesn't sound great. Post recipe if you can

>>7411083
that looks fucking delicious and i dont know or care what it is

a lot of these are impressive. good job, rarely do i get to plate a decent dish. its usually self serve at my house which is a little disappointing for me

>>7411173
I think if you tip it onto a towel and roll it up while it's still fresh out it won't crack. Don't quote me on this though. You unroll it when it's done for frosting etc

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Tofu curry with broccoli, cauliflower, bean sprouts, and basmati rice.

It wasn't dry and it was pretty tasty but I wish I'd made extra sauce with it instead of cooking it all down.

>>7409170
Are you the guy who posts on here every now and again with this type of stuff? i could swear someone did something similar to this a while ago. If so I am a big fan of your work.

>>7411916
Looks good, but please throw out all basmati rice and replace with jasmine

>>7411943
There was that one guy that worked in some fancy place that posted pictures of the prep he did and of a bunch of plated dishes for a few weeks.

I think the turboneckbeards ran him off though since they got mad about him posting pictures of food and cooking on their fast food and frozen pizza board.

Tried making a General Tsao Beef Stir Fry yesterday and realized my fry pan was too small.
I'll try again but use chicken this time and cook it on the side after the vermicelli and maybe add some peppers and onion.
>>7411952
This. Although I prefer Basmati myself, that rice is better left for stuff like curry and butter chicken.

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>>7409170
I roasted some chicken parts on a bed of leeks, onions, potatoes, carrots, and mushrooms. The measuring cup is filled with excess butter, oil, chicken fat and vegetable moisture. I'll use it tomorrow to roast some turkey legs I've had for awhile

>>7411952
I do love jasmine rice, but I prefer basmati with curry. Thanks, though!

>>7411916
Looks tasty but why is there only one piece of cauliflower?