/ck/ - Food & Cooking

Looks edible. The plating is a little overdone, especially for something you're eating at home.

I'd like deeper browning on the chicken. Right now it seems a bit flabby and pale.

>>4400598
I'll keep that in mind next time.

>>4400598
What's wrong with a bit of weekday fanciness? I love the plating but I also wish the chicken had a bit more color to it.

>thigh and drummy
>skin on mash
>asparagus
A little sloppy indeed, but at least you have good taste.

Just reduce the amount of liquid and brown the the chicken a bit more and I would eat the shit out of that OP

7/10 good eat, good treat

OP here, should i invest in a better camera? It looks pale as hell this image..

Its a phone camera lol.

>>4400615
Nah, /ck/ isn't (shouldn't be) about posting your dinner every month. We get that its whatever works.

>>4400604
I suppose there's nothing wrong with a bit of plating like that, but...I dunno. When I make food at home, I just want to eat it. Maybe that's me. The fanciness can come from the ingredients.

I will say to OP, however, good choice on a thigh. Most tasty piece of the bird.

>>4400592
How can you keep sauce from running around so much? Even at the proper thickness (coat back of spoon, drizzle into sauce yields slight surface tension), it goes everywhere..

>>4400652
use less. That's the only thing that comes to my mind.

It all looks good to me, but I don't understand the plating at all. Looks like a hassle to eat.

>>4400592

>flabby skin
>runny gravy
>not enough potatoes
>peek a boo asparagus
>factory farmed chicken
>French that leg you lazy bastard
>peel the potatoes...sloth
>wtf pepper missed target
>why do you have so many take out menus, you fat bastard?

>>4400678
All good suggestions, will keep in mind.

How do you recommend i do the asparagus instead?

Am I the only person on /ck/ who likes skin-on mashed potatoes? :T

Looks good OP, though I agree that the chicken could have used a little bit more color.

>>4400700
Brother, you are not alone. I keep the skin on potatoes for everything except hasbrowns.

>>4400683

>mound of potatoes on bottom
>de-bone thigh only
>slice
>fan
>gravy smear
>season
>asparagus to create hight and colour contrast

>>4400678

what is "french that leg?"
>>4400700

I like skin on my potatoes too!

>>4400729
Hell yeah. Kind of tangential but have you ever had hashbrown casserole? Tasted it for the first time a few months ago and holiest of holies...

>>4400736
Yeah dude, i just had a plain jane cheezy sorta casserole.

If I make it for myself I want to do something with other veggies or add sausage for breakfast purposes.

>>4400735
Not that guy, but it means to take the skin/cartilage off the end of the chicken leg, exposing the bone. Makes for a cleaner presentation, and its mostly inedible anyway.

>>4400736

stay on topic or go away tripfag. also, if you had any idea of how most potatoes are farmed you wouldn't put the skin in your fat gabber.

>>4400768
bitch know your place when addressing heartsonfire

>Sorry OP, I didn't want to start a circlejerk but I probably just did.

>>4400766

As for the meal, fairly wholesome combination for midweek. Nice and comforting.

I personally dont understand the plating. Kind of looks like youve made an effort to plate it nicely, but also just thrown it on. I dont really bother with plating nicely at home, would prefer it to be easy to eat. All in all, would eat/10

>>4400772

>implying I don't know who this degenerate, misplaced self-important, racist chick is.

>>4400772
No need to whiteknight. He's entitled to his opinions, same as the rest of us. Let's go back to the food. ;)