If you have a good eye you will recognize a similarity to another very famous dish by a 3 michelin star chef. any guesses[🧐?](https://emojipedia.org/face-with-monocle)
TrillyTuesdayHeheXX
Needs something green and white to break up the black and brown
awesometown3000
Is there any fundamental difference between Garum and the many variations of fish sauce ?
hwhs04
Not sure if this is a total fail or some sort of Noma post-modernist masterpiece
Cooknbikes
I want to try it. Sounds very interesting
monkey_trumpets
It’s kinda….blurry and up too close. Add some sauce or greens or something and shoot it from farther away.
SarahHumam
Thank you for sharing the recipe, it sounds lovely. Need to see a better photo but I like the monochromatic look. Also, did you know you can make Garum from whey too? Crazy
yells_at_bugs
This dish sounds very interesting. The plating is pretty dismal. However I’m kind of at a loss for how to brighten it up without affecting the flavor profile you have going. A simple solution could be a herb oil (parsley tends to play nice with others). Perhaps edible flowers used sparingly. A citrus zest could be nice. Perhaps a base of creamy polenta?
Like I said, the dish itself sounds good, it’s just a difficult thing to plate.
8 Comments
recipe for y’all: [here](https://docs.google.com/document/d/18NdJVXCxJQnBSNC6IHlpedclAwBOXQM7YcwA-qvcJLU/edit?tab=t.0). Is the top too burnt?
If you have a good eye you will recognize a similarity to another very famous dish by a 3 michelin star chef. any guesses[🧐?](https://emojipedia.org/face-with-monocle)
Needs something green and white to break up the black and brown
Is there any fundamental difference between Garum and the many variations of fish sauce ?
Not sure if this is a total fail or some sort of Noma post-modernist masterpiece
I want to try it. Sounds very interesting
It’s kinda….blurry and up too close. Add some sauce or greens or something and shoot it from farther away.
Thank you for sharing the recipe, it sounds lovely. Need to see a better photo but I like the monochromatic look. Also, did you know you can make Garum from whey too? Crazy
This dish sounds very interesting. The plating is pretty dismal. However I’m kind of at a loss for how to brighten it up without affecting the flavor profile you have going. A simple solution could be a herb oil (parsley tends to play nice with others). Perhaps edible flowers used sparingly. A citrus zest could be nice. Perhaps a base of creamy polenta?
Like I said, the dish itself sounds good, it’s just a difficult thing to plate.