These Michelin Star dishes im seeing hardly have any food on them, its basically a slice of cheap pork and some cress with a blob of puree. Why on earth are people paying stupid prices for essentially getting ripped off. If i go out to eat then i expect generosity on my plate. Being potentious wouldnt wash with me and I cannot be alone.
+johnny g no one calls artichoke veg! And it takes on a nice flavor when charred in this way, and in many other ways! Simple technique, but very tasty....
Keeping it simple by keeping it simple by simplifying it by brining it with brine which is a brining solution we use to brine the pork
Yep will be on my menu deffo
keep it simple?, adding "vitamin c powder" to artichoke then vacuum pack for sous vide
Bertongtutong don’t forget whatever that pink salt was in the brine
U ever hear about seasoning
It's to keep it from oxidizing and turning brown, and it's kind of flavorless. You could go with a squeeze of lemon as well, or creme of tartar.
Fantastic dish.
It is a rational combination oven, the best commercial oven on the market
That is a really lovely dish. Thanks.
Looks like a good plate
How does the vitamin c powder help?
stop oxidation of the choke, without changing the flavour too much. Y
You can use lemon juice also, but adds sharpness
I like this look delicious.
What the last thing he put ?? Olive oil?.
Thanks collar of pork is becoming very popular
what kind of artichoke? jerusalem artichoke?
Yes, that is jerusalem artichoke.
okay?
What is the name of the oven he puts the pork collar in?
it's a Combi Oven
Rational SelfCookingCenter 5 Senses Model 101 A118206.27E Combi Oven
Mr Mackey approves
Those artichokes look a bit burnt, just sayin, haha!
yes i think topinambur...Jerusalem artichikes
Okay?
Yea michelin food can be pricey but you get naff all on your plate.
okay
These Michelin Star dishes im seeing hardly have any food on them, its basically a slice of cheap pork and some cress with a blob of puree. Why on earth are people paying stupid prices for essentially getting ripped off. If i go out to eat then i expect generosity on my plate. Being potentious wouldnt wash with me and I cannot be alone.
Ok?
i love simply these chefs always cook, yet they keep charging so much for simple stuff hm
Yeah, how dare they want to pay their staff and suppliers.
to much talk
This would look better on a long plate seeing the way this chef has plated it. And the veg was burnt! This is not up to standards.
+johnny g no one calls artichoke veg! And it takes on a nice flavor when charred in this way, and in many other ways! Simple technique, but very tasty....
Your clearly not a chef if you think that the artichoke was burnt! Charring artichoke is how you get the best flavour out of it...