From my new menu - Blue Corn Pork Belly Taco (blue corn tuile, sous vide pork belly, salsa fresca, crema avocado).
I like this pic better but it doesn't show the plate as well.
And you'll recognize this as my recent heart salad.
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Craft Republic – Albuquerque, New Mexico
1 day ago
3 comments:
Lordy, Son!! Goofing around??
And Monet daubed a bit.
Ooh, I bet they all loved this one. Looks fab.
On second look at the heart salad, I was thinking of other ways it could be plated. I just realized I haven't seen too many meat dishes with height, even when thinly sliced like this (thinly sliced meat would more often be scattered all over the plate). But then I thought that would be messy and flat. But then again you don't need to be stressed out with making yet another edible container, lol :)
I'm so glad the heart dish is successful for you. You've certainly made it tempting and beautiful. (I just get the food on the plates.) Your dishes are gorgeous and I know scrumptuous. Come visit when you get a nanosecond of time!
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