/ck/ - Food & Cooking

>>20142474
I think the only example I did like that was a Chinese-inspired dish I called "Three Storms". Kind of inspired (loosely) by Big Trouble in Little China where there's these three badass warriors called the Three Storms.

My whole intent was to make a dish with three elements that all have different temperatures, colours, and flavour profiles. The fun thing was to make it so their individual sauces would meet in the middle the plate but not quite mix but swirl together.
>steamed garlic peapods with savoury dark soy
>cold noodle salad with rice vinegar and sesame oil
>pan-fried shellfish with a thick spicy chilli paste sweetened with reduced mandarin orange

Garnished with some crunchy noodre in the middle. It was *fucking* amazing but I made too much food and fucked up the plating, I way overcrowded the plate so the photos don't actually help illustrate the concept properly. But man, such a tasty dish.

>>19358247
how bout mine

it's not much to look at because I'm ƒat and overloaded the plate but my three storms is a small notch in my belt

>>17339115
same experience †bh. nobody cared about my Three Storms and it was so much fun to make until I bothered posting it :<

>>16549774
No again, no real photo of the process but sizzlin hot chili scallop/prawn goes on the plate next.

If I wasn't such a bleating fat fuck and actually portioned this reasonably, you would be able to see and appreciate the three sauces (storm fronts) lingering with one another in the center of the plate. If I was serving this up at a restaurant that would be a critical detail of the plating.

But anyway here ya go.

Hot, sweet and spicy, salty seafood, warm crunchy pea pods with steamy fresh garlic, and cold sesame oily and acidic vinegary noodre.

No overlap in flavours or textures, no possible combination on the fork or spoon will overwhelm you, all these tastes compliment each other any way you want to eat them!