Critique my Experimental Dinner/recipe

I can't eat Sorghum any more, and the cajun rub looks a little light, but nice presentation and solid concept. Might order at a restaurant if I was in the mood for something light and healthy.

>>7572079
how does the black rice taste OP? is it sweet like agave? I dont see that complimenting cajun style chicken. What was the brand of this "Cajun rub". Im from south louisiana and I better have heard of it.

>>7572477
The black rice surprisingly tasted very close to white rice with being a little more "earthy"

Oh yes, very sweet

It ended up complimenting surprisingly well


The rub was a homemade blend I've been making for years

>>7572506
that's cool. im sure it tasted great. I just wouldnt use the word "cajun" if youre gonna serve it over agave-flavored rice.

also, heads up OP, I would never order that bullshit but im sure fancy people who pay 40 bucks a plate for tiny amounts of food would eat it up

>>7572629
I can see that, but I pretty much only cook experimental/fusion food (often miss opposed to hit)

I'd order it, but wouldn't pay a lot for it. Each serving was about 2 bucks

>>7572079

so where is the rest of the meal? i just see like 3 bites there.

don't understand the agave i wouldn't use it and if it was actually a dinner sized portion it might be a nice meal

>>7572902
>so where is the rest of the meal?

It's a meal designed for people who aren't obese gluttons. This came out to about 750 calories. Would be served with a soup or salad before and maybe an appetizer and beverage that isn't water. That is well over 1000 calories for a meal.

>>7572911

>not for obese gluttons
>pours agave all over it

take the useless agave out and give me some more chicken damnit

>>7572914
>pours agave all over it

1/3 Tb per serving = pour

I do get the more chicken prefernece though

Sounds good anon.

>>7572079
Despite the memes from Americans, British chefs are among the most respected in the world and our diverse palates are as a results of centuries of worldly influence. That out of the way, I will commence.

Critique begins:
Good construction and well presented, although it does look a tad lonely on that plate, maybe an artistic placement of jus or garnish will fill the empty space?

Simple ingredients and simple cooking methods are admirable.

I would expect to pay no more than around 7-8 US$ as is.

A few questions:
Turnips can be ambiguous; In Britain Turnips are white fleshed as opposed to the slightly larger Yellow/orange fleshed Swede . . .please clarify.

Agave and Sorghum - I am unfamiliar with these, no doubt they add something to the dish but what?? . . . .could you try and give a brief synopsis of their flavours and characteristics?