[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 451 KB, 2016x1512, Osso_Buco.jpg [View same] [iqdb] [saucenao] [google]
9950977 No.9950977 [Reply] [Original]

Hey guys, rate my meal

>> No.9950982

>>9950977
You're a faggot / 10

>> No.9950985

>>9950982
you must be delusional if you dont think that looks professionally made.
You're a retard if you dont.

>> No.9950986

>>9950977
you're a homo/10

>> No.9950988

Looks disgusting

>> No.9950989

>>9950986
Seriously the fact you're doubling down here, and acting like you aren't just some troll hating on me is really concerning.
if you dont think that looks good, and if you aren't being a troll and ironic, then you dont deserve eyes.

>> No.9950990

>>9950977
Looks amazing. You should probably post something newer though.

>> No.9950993

>>9950988
Dubs of truth

>> No.9950997

>>9950988
>>9950993
You don't understand what risotto is in the first place. its not regular rice, and it isn't cooked in the regular method.

You'd probably assume it's undercooked if you tasted it, because the rice grain is intended to be much firmer in this dish.
so despite it's runny and gooey appearance the rice grain is firm.

>> No.9950998

>>9950989
If this isn't the most obvious sign of reddit, I don't know what is.

>> No.9951001

>>9950997
Whatever. Have fun with your dogfood on rice

>> No.9951004

>>9950997

I can’t believe how much of a faggot you are. It does look like shit. Whatever your meat is, it’s fucking lopsided and uneven. I can’t tell if it’s a terribly cut tenderloin or a piss-poor meatball. The sauce is messily running down the rice, your garnish looks like you chewed up broccoli and spit it out. It’s fine if you’re trying to make a romantic meal for your 14 year old girlfriend, but a Salisbury steak over porridge rice isn’t something to be proud of.

>> No.9951009

>>9951004
you couldn't make anything as good if you tried buddy.

it tastes completely different than rice and gravy with beef.

the flavor is driven by chicken stock, tomato paste, and red wine, so its more like a gravy and a marinara sauce combined.

>> No.9951012

Stole it from cookbros cook a longs.
whats your endgame faggot?
Also osso bucco is really fucking easy, gremolata too. the risotto needs work.

>> No.9951021
File: 452 KB, 2016x1512, Osso Buco 3.jpg [View same] [iqdb] [saucenao] [google]
9951021

>>9951004
nothing is more obvious than disingenuous criticism.
You've all been negative and tried to tear me down from the start. but I thrive off it.
>>9951012
what is wrong with the risotto?
you should explain so i can explain how you're wrong.

>> No.9951033

>>9951021

You asked us to rate your food. We rated it. We unanimously think it looks like shit. If you cannot accept criticism, don’t ask for other people’s opinions.

faggot

>> No.9951037

For me it's the risotto, the best big boy dish to cook.

>> No.9951041

>>9951021
looks a little too dense. Like it would stick to the plate if you turn it upside down, that kinda thing.

But anyways I used to be the bimbo who had to make risotto to order, i wasnte ven allowed to pre cook it and just reheat it in a pan with some stock and lemon juice.
Fucking risotto from scratch to order while doing other shit. I always got the boot when the risotto had set too much and got dense, it often look like your pic.
Happens when you stir too hard and break up too much of the grain.

>> No.9951043

>>9950977
Looks very nice, but where's the osso with the buco?????
If you don't eat midollo inside the osso you're pretty fag

>> No.9951046

>>9951033
i dont believe in phony criticism.
its fake.
how can you seriously expect me to believe that, when i've had professionals tell me it looks delicious?

this entire thread was to try and stop me from cooking, but you can't. Because im too mentally strong to quit in the face of negativity.
>>9951041
It was actually all'onda. I don't know why it looks dense to you. you might actually like your risotto to be wetter than it normally should be.

it should flow like lava not like water.

>> No.9951047

>>9951043
Just say the normal words for it you pretentious italo fag :X

But youre correct, the marrow is the best part. I tend to get it out of the bone and incorporate into the sauce.

>> No.9951048
File: 463 KB, 2016x1512, peposo 2.jpg [View same] [iqdb] [saucenao] [google]
9951048

>>9951043
the buco is hard to see as it's covered in sauce.
>>9951041
would you say this is also too dense?

>> No.9951056

Share pics of something else you've made that isn't just saucy rice.

>> No.9951058

>>9951048
Way too dense

>> No.9951064

>>9951046

Those professionals were being nice to you. We tell you it looks like shit because we don’t care about your feelings.

Do you want to know the difference? When you are told it looks delicious, you will never try to improve. It looks fine for an untrained home cook who has made this two or three times, but no professional would ever allow it to be served to a paying customer. At least when we tell you it looks like shit, which it honestly does, you might try to improve.

It’s too bad we already know you will never try to improve due to your delusions of grandeur...

>> No.9951065

>>9951048
Not really but thing is, I fucking hate risotto anyways. I love rice but risotto rice is my cryptonite, i hate the texture.
That meat looks orgasmic tho.
>>9951046
Well yeah but the risotto in your pic looks like it has set way too much and has turned from lava to playdo.

>> No.9951067
File: 360 KB, 1500x1125, 20170417-make-ahead-risotto-12-1500x1125.jpg [View same] [iqdb] [saucenao] [google]
9951067

>>9951058
thats were you and me fundamentally disagree.
i think risotto should be dense enough to sit on a fork, but loose enough to spread throughout the bottom of a plate if shaken.
It shouldn't clump, but it shouldn't be watery
>like pic related

if you dont understand what the consistency of risotto should be, i dont expect you to understand that i made it perfectly.

>> No.9951069

>>9951047
All right then, using marrow for the sauce is what i wanted to hear, 10/10 anon. Set another place to the table ;-)

>> No.9951072

>>9951067
hubris is not a good ingredient to cook with m8

>> No.9951076

>>9951048
What a mess.

>> No.9951077

>>9951064
so phony.
why would a professional i dont even know irl, be nice to me?
I've improved tenfold off your negativity alone.
>>9951065
looks can be deceiving then. it wouldn't have had time to set too much.
and if you dont like risotto why would you know so much about the proper consistency?

>> No.9951083
File: 549 KB, 2016x1512, peposo tender.jpg [View same] [iqdb] [saucenao] [google]
9951083

>>9951076
so phony it's unbelievable.

>> No.9951084

>>9951077

Keep telling yourself what you want to hear...

>> No.9951085

>>9951083
You have lots of learning to do.

>> No.9951086

>>9951083
why won't you do this
>>9951056

>> No.9951088

OP is a faggot

>> No.9951090

OP is a faggot

>> No.9951098
File: 464 KB, 2016x1512, Arancini 1.jpg [View same] [iqdb] [saucenao] [google]
9951098

This is the only person currently in the thread who has given a shred of genuine criticism>>9951041
Albeit subjective.

The rest of you are trolls as far as im concerned. if you can't explain what im doing wrong. Then I dont take your posts seriously.

>> No.9951102

>>9951085
you have a lot of explaining to do.
>>9951086
because i have a limited amount of recipes i know. and my favorite things to cook involve a starch.
FFS the next thing on my list to learn is Gumbo.

I learn my favorite kinds of dishes first.

>> No.9951108

>>9951098
That's the other dish you always post. Give us something new.

>> No.9951110

>>9951098

You need to work on your herb chopping skills.

>> No.9951112

>>9951108
It's the only dish I know

>> No.9951115

>>9951077
>>9951077
But anyways I used to be the bimbo who had to make risotto to order, i wasnte ven allowed to pre cook it and just reheat it in a pan with some stock and lemon juice.
Fucking risotto from scratch to order while doing other shit. I always got the boot when the risotto had set too much and got dense, it often look like your pic.
Happens when you stir too hard and break up too much of the grain.
Because of this. Im one of the few actual trained chefs on this board.
>>9951069
Not op but ty.

>> No.9951119

>>9951112

And you always cook it exactly the same, which is why it looks consistently awful.

>> No.9951121

>>9951112
learn more then. what is the issue here?

>> No.9951123
File: 525 KB, 2016x1512, THE BIG LADDIE.jpg [View same] [iqdb] [saucenao] [google]
9951123

>>9951108
I made this today, but as a snack.
>spicy linguica sausage
>2 slightly runny eggs
>avocado
>prosciutto
>american cheese on a bagel
next time im going to switch around the order i think
cheese works better on top and i could have smeared the avocado better
>>9951110
I rushed the parsley i will admit.
i think i could have done that aspect of the plating better
>>9951119
>>9951121
that isn't me. i guess i'll adopt a trip

>> No.9951130

>>9951077
>looks can be deceiving
And yet here you are touting the quality of prepared food by how it looks

>> No.9951132

>>9951123
both halves look sad :(
why is that sammie so sad :(

>> No.9951133

>>9951121
I don't have the necessary cognitive capacity to know more than one dish

>> No.9951136

>>9951130
fair play but it did taste amazing too.
what you're saying sort of implies that you think it looks good, and that 90% of the thread is full of shit. which is what i expect

>> No.9951140

>>9951123

Don’t adopt a trip you fucking faggot. Your food looks like shit, and it looks the same in every fucking pic because someone once told you it was good in the hopes you would continue to cook and constantly improve, but instead you took it as being told that it’s the best there is so never change. Improve your cooking you worthless sack of shit! I fucking hate you! People like you are the fucking worst!

>> No.9951144

>>9951140
This. Make more things. Learn more things. Stop being a bitch.

>> No.9951145
File: 463 KB, 2016x1512, too wet.jpg [View same] [iqdb] [saucenao] [google]
9951145

>>9951140
still cant explain why my cooking looks like shit.
then i simply dont believe you buddy.
I know it looks professionally made.

but here's an example of me fucking up a dish. The risotto was far too wet in this dish.

>> No.9951149

>>9951136
>sort of implies
Not implying one way or the other, but you post pic after pic then brush off criticism based on look when that's all you can judge it by, and what you have been using as basis for judging. So do we get to dissect the pic you post a million times or don't we?

>> No.9951151
File: 526 KB, 2016x1512, too wet 2.jpg [View same] [iqdb] [saucenao] [google]
9951151

>>9951144
give genuine criticism. if you dont think i'll be making more things you're a fucking idiot.
>>9951145
needless to say the lamb was braised perfectly.

>> No.9951153
File: 232 KB, 1600x1062, OSB WM TS 062.jpg [View same] [iqdb] [saucenao] [google]
9951153

>>9951149
i just dont take people saying my food looks shitty seriously, when i know it looks professionally made and professionally plated.
if they think that looks like a shitty osso buco, it makes me wonder what they think a good one looks like.
Because that looks like it was made by a professional.

Do they think this looks shitty? This is why i cant take their opinions seriously.

>> No.9951156

You guys are absolutely savage. OP your food looks delicious.

>> No.9951162

>>9951151
this looks so good omg... want to taste that meat

>> No.9951163

>>9951140
lol
>>9951151
>>9951145
keep tripping, it makes the neckbeards angry that someone did something that wasn't microwaved hot pockets photographed next to a gun and cheap beer

>> No.9951164

>>9951156
thank you, the thing is i'm not actually the OP.
Somebody reposted my food, pretended to be me just so he could have people mock me.

This is the type of hate i deal with, and it's baffling because i know my food doesn't look horrible or taste bad.

>> No.9951165

>>9951151
>give genuine criticism
no, i'm not interested in giving any criticism at all of your food because i don't know how to make risotto, i've never tried, i never will, i don't like risotto, so i have nothing to speak on.
i just want to see you make things that aren't fucking rice and sauce. you say you will and i'm sure you will. so do it. don't stop cooking anon. but stop being as arrogant.

>> No.9951169
File: 1.07 MB, 2880x1620, Curry Katsu Sando 2.jpg [View same] [iqdb] [saucenao] [google]
9951169

>>9951165
i make sandwiches sometimes.
i currently lack an oven which prevents me from creating a lot of roasts i'd like to make.

>> No.9951174
File: 341 KB, 960x540, mms_img-849004270.jpg [View same] [iqdb] [saucenao] [google]
9951174

I've made shitty risottos before. I've made terribly plated food.
>pic related
So for you guys to say my best work is shitty, it just seems facetious

>> No.9951176

>>9951153
I think I figured it out. You have an autistic focus on the appearance of food. How it looks (and how professional it looks) takes priority over everything else. I say this because in almost every post you bring up how it looks professionally made, people think it looks like shit, it looks, does this look, looks, looks, looks.
You don't need to reply to this about how appearance and presentation are key and of the utmost importance, I get that, I agree. I'm just identifying something here. You're obsessed with the appearance of your cooking. You haven't posted anything about cooking technique, no in-progress pics... it's just the final presentation that you care about, that's it.

>> No.9951181

>>9951169
fucking god damn it's that pic again. do you have more than these, what, 6 pics? 7 maybe?

>> No.9951183

>>9951176
i dont like taking that many photos to make a cookalong thread.
if people ask me what my technique is I'll explain.

I've had my food insulted for months so why wouldn't i be obsessed with how it looks.

>> No.9951189

>>9951183
It's just that it seems to be the only focus. You're constantly talking about how it looks.

>> No.9951193

>>9951151
>give genuine criticism.
Make anything that isnt on a risotto base

>> No.9951196

>>9951153
You backed down from a precious criticism, saying that "looks can be deceiving." If someone who by your standards knows how to professionally plate and make such a dish can say that looks can be deceiving here, others can say the same. To say otherwise is hypocritical.

>> No.9951201
File: 37 KB, 400x327, IMG_6728.jpg [View same] [iqdb] [saucenao] [google]
9951201

>>9951189
thats literally all u guys can judge it off of.
and im not going to go into monotonous details about the preparation of risotto unless im asked to.
>>9951196
his criticism was very subjective, the wetness you make risotto varies wildly from chef to chef.
This is how gordon ramsay likes his risotto to be prepared btw.
>pic related. from one of his restaurants
So his criticism on consistency is really so subjective. and the thing is.
HE'S WRONG.
My risotto wasn't clumped enough to stick to the plate. infact it was loose enough to spread evenly throughout the plate after gently shaken.

>> No.9951204
File: 1.12 MB, 2880x1620, Pistachio Pesto Take II C - Copy.jpg [View same] [iqdb] [saucenao] [google]
9951204

>>9951193
i've made pistachio pesto linguine before.

>> No.9951207

>>9951201
It's almost like we have no way of knowing enough to judge if you're full of shit or not because looks can be deceiving and all you give us is looks.

>> No.9951211

cool more risotto posts. it's not like several anons have been asking about things that aren't wet rice.

expand your library anon. learn other things. stop making risotto for a month.

and get new pics ffs, i've seen all these too many times.

make new food you fucking twat

>> No.9951212

>>9951204
Good job, now do more of that shit and stop complaining when everybody tells you your dishes suck because you're posting the same base with a different chunk of meat on top.
We're telling you you're uninspired.

>> No.9951219

>>9951211
will be learning gumbo this month. it's stew on rice.
Deal with it faggot.
>>9951212
me doing the same thing over and over again doesnt make my dish suck though

>> No.9951223

>>9951219
No, but nobody wants you to post them 30 times in a row. I make a lot of food with simple pasta as a base but I don't take pictures of it and then claim I'm some kind of genius, nobody gives a shit that I slapped down different cuts of meat with different sauce on top 58 times.

>> No.9951229

>>9951219
I'm dealing with it faggot. How are you dealing with all these anons telling you to give up on your dreams and stop cooking? Oh right, that's not happening so it's not a problem. Also what the fuck does "learning gumbo this month" mean? Are you going to a workshop for gumbo or some shit? Waiting on a youtuber to upload their video of it? What's the deal?

>> No.9951231

>>9951223
i never claimed im a genius i just believe im better than the majority of my critics.

>> No.9951232

>>9951153
If you think this is professionaly plated you really are out of control

>> No.9951236

>>9951232
i bet you like some artsy bullshit plating where the food no longer resembles food.
fuck off.
>>9951229
im going to be making a gumbo this month, thats all it means dumbo

>> No.9951239

>>9951236
Will you be posting recipe and progress and final and review?

>> No.9951244

>>9951239
why the fuck should i post that much for my first attempt at a gumbo?

>> No.9951243

>>9951231
>i just believe im better than the majority of my critics.
I honestly don't normally say this because 80% of /ck/ can't cook, but no. You're probably not. You're as it stands a one-trick pony plating everything on top of risotto.

>> No.9951245

>>9951236
You put risotto in a dish and a piece of meat on top. Thats not professional, thats nothing
Accept it and try to improve if you want to say you plate professionaly, otherwise dont say it

>> No.9951246

>>9950977
>>9950989
>asking for rates
>being buttmad after getting rates
Fucking kill yourself faggot/10

>> No.9951249

Is OP a high functioning autist?

>> No.9951250

>>9951067
>Sir there's some rice in my oil soup!

>> No.9951254

>>9951244
because it's a learning adventure that anons can take part in and you could benefit from, if you want. you and anons can ask and answer questions or just learn.

>> No.9951255

>>9951243
there's nothing wrong with being a one-trick pony when your trick is better than they entire act
>>9951246
i never asked for rates, i had someone reupload my food and make this thread pretending to be me.
>>9951245
thats as professional as it needs to be. again you probably like heston blumenthal-tier bs plating.
i want my food to look down to earth but still elegant

>> No.9951260 [DELETED] 

>>9951255

>i had someone reupload my food and make this thread pretending to be me.

but you said that /ck/ praises you're cooking

>> No.9951263

>>9951255
Thats simply not professional plating, end of it, you cant just say all people better than you are doing unecessary things and think everyone will be "allright"

>> No.9951266

>>9950977
It looks good anon. Haters gon hate. Looks close to a restaurant plate. Well done from at home.

>> No.9951269

>>9951260
yeah they do when i dont dedicate threads about it, and when i havent already posted the dish 20 FUCKING TIMES

people were very positive the first time they saw this. I gave you genuine reasons why i wouldn't make this thread. and you did it anyway.
>>9951263
show me a professionally plated osso buco or risotto pls.

>> No.9951279

>>9951098
plating just looks weird desusenpai

captcha embutidos cedar

>> No.9951285

>>9951279
its probably because of the shape of the arancini. i agree though.

>> No.9951288
File: 111 KB, 596x372, MasterChef_4_2014_PT09_Invention_Ricetta_Filippo.jpg [View same] [iqdb] [saucenao] [google]
9951288

>>9951269

>> No.9951297
File: 75 KB, 620x350, 011_Masterchef-Diretta-15-gennaio-2015-620x350.jpg [View same] [iqdb] [saucenao] [google]
9951297

>>9951269
Or

>> No.9951316

>>9951269
>when i havent already posted the dish 20 FUCKING TIMES
>people were very positive the first time they saw this.
Stop posting those dishes then. Every image of yours in this thread: do not post them again. Take new images. Have a cook along thread about your gumbo soon. I'm unironically interested in that, if you'd do it.

>> No.9951318
File: 167 KB, 736x549, truffle-mushroom-mushroom-risotto.jpg [View same] [iqdb] [saucenao] [google]
9951318

>>9951285
also ur risotto plating looks a bit off also
maybe change the plate? a blue shade of plate that isnt 2 bright would look nice here i think>>9951021

>> No.9951324
File: 145 KB, 640x560, 8383065986_2990bb3771_z.jpg [View same] [iqdb] [saucenao] [google]
9951324

>>9951288
this is exactly the type of bullshit i dislike.
Do you realize how much less appetizing that looks?

Also wtf is with the risotto. a properly cooked risotto shouldn't even be able to be molded like that unless it's risotto al salto, the meat doesn't even look like a full cut of meat. it honestly looks like it's been shredded and placed around the bone.

This is pretentious, and thats the reason i dont want to plate like that. I feel like it actually makes the food look less appetizing. The first thing you should think of when you see a plate of food, is "Holy fuck that looks delicious", not "that's a beautiful piece of art"
>>9951297
same thing with the risotto here. risotto shouldn't be this clumpy to be able to do this.
i'm also disappointed by the lack of sauce for the osso buco. I don't mind the rosemary much.

this just looks less appetizing to me. So why would i bother plating it like that?

>pic related is a much better plating imo
look how simple that is. food doesn't need to be artistic in order to be presentable. This is so simple and it gets the point across perfectly.

You aim for phony pretentious looking food, which lacks subtle elegance
>>9951318
thanks because at least the professionally plated stuff you have still looks appetizing

>> No.9951328

>>9951324
>"Holy fuck that looks delicious", not "that's a beautiful piece of art"
Why one and not both?

>> No.9951340

>>9951324
>I dislike things that aren't uninspired
I can tell, and you sure sound defensive here. Yours is average, expected, middle-tier. And you're proud of it. Pride about mediocrity is an unfortunate trait for someone who places such weight on the look of his plating.

>> No.9951341

>>9951328
because there is a line where food becomes too fancy or poncy and it stops looking good.
this has crossed it.>>9951288
I DONT EVEN GET HUNGRY LOOKING AT IT MAN.

Whats the point of professional plating if it doesn't make me salivate.

>> No.9951345

>>9951341
>Whats the point of professional plating if it doesn't make me salivate
all the other people maybe

>> No.9951346

>>9951324
>which lacks subtle elegance
are you implying your dishes are elegant? because they arent
you might not like it, but that's professional plating, also your risotto is of a consistency more solid than enough to make those kind of platings, just because you never tried it doesnt mean anything

>> No.9951347

>>9951340
pride in simplicity and sincerity. my food tastes incredible. but i'd rather it look appetizing than artistic.

>> No.9951357

>>9951346
maybe i'll get a cookie cutter and shape my risotto next time, what a clever and bs way to serve you less food.

you probably dont even think ramsays>>9951201 is well plated.
That's what fucking gordon ramsay thinks looks professional.

>> No.9951359

>>9951347
>my food tastes incredible
And the food in those pictures no doubt tastes better, because those dishes were made by cooks who weren't satisfied when they were where you are now. You'll have trouble accepting that, of course, because you feel threatened. Your posts are very different in tone, I see.

>> No.9951363
File: 2.12 MB, 2000x1429, saffron-and-coconut-milk-risotto-with-crispy-pork-04.jpg [View same] [iqdb] [saucenao] [google]
9951363

>>9951324
>food, is "Holy fuck that looks delicious", not "that's a beautiful piece of art"


they could b both

>> No.9951364

>>9951359
this. the more you know, the less you can learn.

>> No.9951367

>>9951363
there really isn't much going on there thas different from what i've made other than the garnish is plated more precisely and there isn't runny sauce.

i like runny sauce though because it makes people salivate.

>> No.9951371

i think your risotto looks good risottofag, but you'll still be cringing at this campaign in a year's time.

>> No.9951372
File: 58 KB, 958x960, pretentious.jpg [View same] [iqdb] [saucenao] [google]
9951372

>>9951357
this is what you could call pretentious, but still, that's how the professional plating works
being happy with a canteen-tier plating is totally fine but dont always find excuses to say that you are the one doing it all right

>> No.9951381

>>9951372
i think this is a very clever and cute way to charge people exorbitant prices for a small amount of food and make them think they are getting their money's worth.

>> No.9951386

>>9951367
And the plate is more adequately chosen, and the meat is more visually appealing because of the distribution of the sauce, and the colors are more vibrant, but those are subjective enough that you can shut yen out to minimize an example that proves your false dichotomy wrong.

>> No.9951390

>>9951381
that's literally what a professional does, dont you even know what the word means?

>> No.9951391

>>9951381
unrelated:
no one is telling you stop cooking. if anything, you're being told to cook more. don't stop cooking. cook more things. cook all things. enjoy your food, whatever that means to you. cook more.

>> No.9951392

>>9950977
Must be cold and spoiled rotten by now, you've been posting this for weeks.
Also >>9950982 and >>9950986

>> No.9951396

>>9950977
you shourld resharpen your knife, you brutalized that parsley or whatever it is(which should never have been there so you might take this as a hint from God)

>> No.9951398
File: 12 KB, 326x204, futurenow.jpg [View same] [iqdb] [saucenao] [google]
9951398

>>9951347
I think you are angry at the way things are plated because you don't understand them and that scares you.

>> No.9951405

>>9951390
and that's embarrassing. people should get their money's worth.
>>9951398
i just don't think it looks appetizing which is actually the most important thing you want your food to look.

i find this >>9951363 10x more appetizing than >>9951288
its less artistic but it looks more delicious

>> No.9951410

>>9951405
>it's embarassing to be professional
you should it clearly on your dishes

>> No.9951411

>>9951405
>people should get their money's worth
of what? food? atmosphere? exclusivity? nice napkins?

>> No.9951412

>>9951396
>which should have never been there
do you know what osso buco is, and do you know what gremolata is.
its sad your valid criticism that i need a sharper knife is paired with ignorance

>> No.9951414

>>9951410
*you show

>> No.9951416

>>9951410
>being a professional
>being a thief
look at fucking marco pierre whites restaurants if you want an example of how you can be a professional and still serve people a reasonable amount of food

>> No.9951420

your food looks fine, but good god you're a faggot. you should have stopped replying 60 posts ago

>> No.9951422

>>9951412
and do you know that ossobuco is paired with risotto milanese, which yours clearly isnt?

>> No.9951431

>>9951412
If your garnish is going to be as ham-fisted as yours was, you're better off leaving it off and hoping people will mistake it for some try-hard pot roast. The way you handled the meat on top would certainly suggest that is the case.

>> No.9951437

>>9951420
i made some really nice garlic pepper popcorn so that was good tho

>> No.9951447

it feels like the guy who made the osso buco has stopped posting it and now 1-2 people are pissed at him and pretend to be him and keep on posting it
good meme im laffin about it

>> No.9951453

>>9951447
is that really what you think is happening?

>> No.9951461

>>9951453
its more funny if i think about it like that :)
i only read half of this thread btw but i've seen that risotto so many times in the last few days i refuse to believe its one guy posting it

>> No.9951465

>>9951447
he has a trip meine negro

>> No.9951475

>>9951447
spotted the new fig

>> No.9951476

>>9951461
i only read half of you're reply but i

>> No.9951495

>>9951422
TAAA DAAAH >>9951145
Always 5 steps ahead of you drones

>> No.9951519

i've decided to make it blatantly obvious for the idiots in the thread who dont know whats going on here.
>>42351420
I did not make this thread
this thread was made by some haters on /r9k/ http://boards.4chan.org/r9k/thread/42345300#top

>> No.9951525

>>9951495
lol but i dont see the osso nor the buco in this plate
why are all your steps landing on mines

>> No.9951529

>>9951519
>literally got btfo by neet losers
lmao

>> No.9951530

>>9951525
what just because the sauce covers the fucking bone you're going to give me a hard time.

>> No.9951533

>>9951529
you're just a drone who only dislike me because you see other people doing it.
EVOLVE

>> No.9951534

>>9951530
you must be a special kind of retard to cover the main point of the dish
or maybe you used the wrong meat cut and dont want to admit it?

>> No.9951538

>>9951533
>guy who posts the same fucking dish ad infinitum telling others to evolve

>> No.9951539

>>9951534
depending on how the butcher cuts it or how thick the cut is, the bone is quite small and not worth showing off.
this was the case.

>> No.9951545

>>9951539
>the bone is quite small and not worth showing off.
tee hee

>> No.9951597

thread full of reposts
100% fucking cancer

>> No.9951637

>>9951539
Add "not sourcing an appealing cut of meat" to the list of things keeping this from being as good as you think it is.

>> No.9951639

keep cooking anon. don't stop. no one said stop.

>> No.9951642

>>9951637
no point in telling u because i'd only be criticized.
sorry buddy. i chose lamb. they didn't have veal shank.

i will try veal soon.

>> No.9951652

>>9951642
try veal. try whatever. post pics or don't. but cook and more importantly learn and be willing and able to learn.
>>9951639

>> No.9951660

>>9951652
i am willing to learn, im not willing to listen to hatred and vitriol with no purpose.
95% of the threads criticism isn't even constructive.

They cant even explain why it's flawed.

>> No.9951669

>>9951660
And you can't stop saying how professional it looks. I can't stop telling you to pull your head out of your ass and to keep cooking different things that aren't what you've already posted pics of. People say things. It happens.

>> No.9951681

>>9951669
me saying it looks professional isn't a lie.
professionally plated doesn't mean it has to look like >>9951372
my statements are truer than 95% of the things they've said.

>> No.9951687

>>9951681
Okay. Now stop thinking about the bullies and cook something different or learn to cook something different or learn something about cooking something
Learn. I'm not implying I know more than you, I'm suggesting that you should seek to learn more, always. You can do better. You can do more. You can know more. Stop trying to turn yourself inside out and get to it.

>> No.9951696

>>9951687
ofcourse i'm going to learn more.
thats a given.

>> No.9951700

>>9951696
is it though?
post a cook along gumbo thread whenever you attend the gumbo seminar or whatever it is please

>> No.9951706

>>9951700
i wouldn't do that until i've made the dish once.
i dont want to help teach people a dish unless it's incredible.

>> No.9951717

>>9951706
I wish your diabetes would hurry.

>> No.9951721

>>9951706
That's nice of you, I guess. Can I get an estimate? I feel like I'm about 6-8 weeks away from seeing a new pic from you. Sound good?

>> No.9951745

>>9951721
i was going to make a sausage risotto soon.
so no.
>>9951717
i dont have that.

>> No.9951905

>>9951745
you will have soon, ball of lard

>> No.9951907

>>9951255
>there's nothing wrong with being a one trick pony when your trick is better than the entire act
>I'm not arrogant

K

>> No.9951923

>>9951745
>no no no I'll learn man
>yeah I'm gonna grow
>oh, make a thread that's not just posting the same pics of a dish I made ages ago?
>I was going to make risotto again, sorry
like pottery

>> No.9952028

>>9951381
> drinking alone vs drinking in a bar with two hookers
> b-but first is cheaper
Pleasure has a price.

>> No.9952039

>>9951249

No he's a low functioning one.

>> No.9952332

Did you just steal the pictures from a previous OP's cooking thread from like 4 days ago?

>> No.9953215

>>9950993
stop it

>> No.9953828

>>9951923
I have some amazing homemade stock. i really cant think of a better application for it than making a risotto.
i know there's thousands of things you can do with it, but i just think it will taste the best in a risotto.

>> No.9953924

>>9953828
not even trying to improve: the post

>> No.9953936

>>9952332
no, this is a guy trying to prove a point/dominate through resilience.

>> No.9953944
File: 113 KB, 786x751, 1454962629136.jpg [View same] [iqdb] [saucenao] [google]
9953944

>>9953924
>Responding to tripfags

>> No.9953964

>>9950977
looks like shit

>> No.9954626

>>9950985
pile of risotto shaped in a circle with a hamburger on top is hardly professionally made tier

>> No.9954639

>>9950977

3/10.

Either that's shitty-cooked rice or shitty-cooked potatoes under your meat. Your meat is overly dry, gravy does not hide your sins from people who aren't stupid. Sloppy presentation, ingredient ratios are out of appropriate proportion for visually pleasing/functional aesthetic.

>> No.9954660

>>9951907

>> No.9954759

>>9950977
Rice is over done.
But that is common.
6.5/10, would have seconds.

>> No.9954786

>>9953964
>>9954626
>>9954639
>>9954660
>>9954759
DISINGENUOUS

>> No.9954847

>>9951083
>trump levels of denial.

>> No.9955829
File: 390 KB, 2016x1512, saffron and sausage risotto 2.jpg [View same] [iqdb] [saucenao] [google]
9955829

New recipe.
I used
>beurre blanc
>parmigianno reggianno
>homemade chicken stock
>Spanish saffron
>crushed chili flakes
>lemon juice
>sweet italian sausage from my butcher
>italian parsley
>homemade chicken stock
>sauvignon blanc
>vialone nano rice
>and a sprinkling a salt
>Cooked al dente.
I'll learn something new next week.

>> No.9955835
File: 344 KB, 2016x1512, Saffron and Sausage Risotto Pre-shake.jpg [View same] [iqdb] [saucenao] [google]
9955835

>>9955829
because i already expect people to complain about the consistency, saying it's too wet.

i decided to take photos before i plated it.

>> No.9955842
File: 445 KB, 2016x1512, saffron and sausage risotto texture.jpg [View same] [iqdb] [saucenao] [google]
9955842

and here's another photo just to show u how gorgeous the texture is.