What I Ate Today

EB, there's no need to post pictures of professionally plated food: I can tolerate looking at some of your ugly creations.

Wasn't it Todd Rundgren who sang "The love between the uglies is the most beautiful love of all?"

Quote: missedhervee

EB, there's no need to post pictures of professionally plated food:

No, I insist. I just can't live with the hardship the images of my food must be having on you.

Quote: Evenbob

Avocado, garlic sauteed spinach, red onion, thin sliced deli ham sandwich. To counterbalance my ugly food I've included a picture of what a professionally done sandwich looks like.

Your picture looks excellent on that one. Terrific distribution; very balanced bite.

I agree, Mission, but don't they say "Even a blind pig finds an acorn?"

Let's just see whether EB, duly chastised, pays a bit more attention to appearance, presentation and plating.

Quote: missedhervee

Let's just see whether EB, duly chastised, pays a bit more attention to appearance, presentation and plating.

Why would I, I do it just for myself. I really don't care what anybody here thinks about it. Like it or not why would I care.

Here is smoked herring on cream cheese toast with sauteed spinach and red onions. This is a classic dish this been around forever. These are usually served as appetizers on small pieces of toast. The second photo is how it's supposed to look when prepared by somebody who's got a lot of time on their hands.

Quote: Evenbob

Why would I, I do it just for myself. I really don't care what anybody here thinks about it. Like it or not why would I care.

You "care" enough to waste time searching the internet for pictures of how others do it, so yeah, you care ... a lot.

You say you post for your own benefit, yet obviously you disregard how other, more caring, competent chefs prepare the same meal.

How does posting those other pics benefit you if you do nothing to follow their lead and instead continue via your sloven ways of doing it?

Quote: missedhervee

You "care" enough to waste time searching the internet for pictures of how others do it,

Takes about a minute, or less. And I actually like seeing the contrast of how I do it and how they do it. Cuz I put very little time in the plating, why would I. I went to culinary school for a year but plating wasn't taught until the second or third year. What you learn the first year is basics. Lots of knife work, lots of classroom work. It was then that I discovered that I don't want to cook for other people. But this was long before any cable network cooking show. There were very few celebrity chefs. There was no real money in being a chef. Just long hours and little appreciation. I seriously don't know why anybody would want to cook for a living. Takes all the fun out of it.

Bourbon poached chicken breast with a bowl of vegetable stew. The second pic is professionally prepared bourbon chicken breast.

Slightly over seasoned and maybe a bit overdone, but that’s hard to avoid with the thin cuts of chicken breast. The stew looks pretty good and the chicken is certainly edible—nothing a glass of water won’t solve.

Quote: Mission146

Slightly over seasoned and maybe a bit overdone, but that’s hard to avoid with the thin cuts of chicken breast. The stew looks pretty good and the chicken is certainly edible—nothing a glass of water won’t solve.

Actually it was seasoned exactly the way I like it and it was cooked to exactly 165 degrees which is perfectly done. I took it out at 162° and two minutes later was up to 165. You can never eat chicken below 165 degrees. I would never overcook chicken, ever. Meat thermometers are a religion with me, I have three or four of them. I seasoned it before I cook it so the seasoning mellows in the cooking process. I have to ask you a question. Do you actually ever cook anything? Because you and Mister V are full of criticisms but no examples.