salmon confit, guacamole, squid ink tuile, dragonfruit, garlic blossoms
Itt post food you've prepared
chocolate verrines
milk chocolate cremeux, hazelnut & blonde chocolate mousse, pistachio and coconut croustillant
peaches & cream tartlets
vanilla bean pastry cream, fresh peaches, pecan praline financier, white chocolate cream
golden raspberry and white chocolate tart
chocolate hazelnut tart
milk chocolate hazelnut praline, cacao nib and hazelnut nougatine craquant, hazelnut biscuit
buffalo burrata & roast summer vegetables
chocolate cappuccino mousse
milk chocolate & espresso mousse, vanilla chantilly, candied cacao nibs, blonde chocolate pearls
beet pasta ravioli with duck and goat cheese, parmigiano reggiano, fennel, and caper sauce, crostini with goat cheese and autumn fruits
minimalist plate - caviar, creme fraiche, and chive tartlet
lemon meringue profiteroles
lemon & thyme curd, vanilla creme diplomat, lemon and almond sablee
peach, mango, passionfruit, & chocolate tarts
dark chocolate, mango, and passionfruit moelleux, hazelnut biscuit, dark chocolate & hazelnut mousse, almond & cocoa biscuit eponge
chocolate & hazelnut dacquoise
milk chocolate mousse legere, hazelnut bavaroise, white chocolate whipped ganache
chocolate entremets
milk chocolate & hazelnut praline ganache, pecan & beurre noisette biscuit, dark chocolate mousse, corn flake and rice cereal croquant, chocolate choux with milk chocolate cremeux
caramel apple tart
cinnamon apple pastry cream, fleur de sel caramel, pecan financier, milk chocolate & hazelnut gianduja, white chocolate cream
peach verrines
vanilla bean & pistachio cremeux, peach, fennel, and chestnut honey compote
pistachio petits fours
redcurrant entremet
dark chocolate financier, pecan praline, redcurrant and milk chocolate mousse
apple st honore
puff pastry, apple pastry cream, vanilla creme chiboust
fresh berry eclairs
apple tarts
chocolate & pecan verrines
hong kong mango pudding with yuzu
white chocolate & berries dessert
gluten free chocolate millefeuille, coffee & almond crumble, chocolate espresso beans
pina colada verrines
variation on lemon meringue pie
seared mackerel, romanesco, verjus pickled daikon, beurre blanc
duck consomme, scallop, crab mousse & society garlic
duck confit cured in cantonese spices, basil veloute
passionfruit, lemon, and raspberry tart
pina colada cake with mango
elderflower, hazelnut, and vanilla bean profiteroles
lobster and chanterelles soup
mandarin tarts
last one for me
almond, fuyu persimmon, & hibiscus entremet
Two packs of chicken ramen
1 can of green beans
Hot sauce
Eat directly from pan
It's a beauty. These other pretentious faggots need to learn a thing or two from you. Humility being one of them.
Receipt
nigger
I recognized you. Are you the engineer/tech guy who cooks sometimes for fun and take your own photos?
op truly is a faggot this time
yep that's me.
>gluten free chocolate millefeuille
I normally like your stuff, but what the fuck?
it was for a friend who has celiac
fair enough but you can't reasonably call that a millefeuille
Looks really nice mate. And the presentation it top form. Well done!
you're right, in the strictest sense it is not. however, I have seen many similar pastries that aren't millefeuilles called them because they have a similar appearance.
That doesn't look enough to taste anything.
Looks like enough to pretend you're tasting something though.
Very, very nice.
I wish I didn't recognize that stove and wall
What
Rice
1 can of black beans
Ramen dust
It all looks incredible OP, I'd gladly try any one of the foods in your posts, thanks for sharing.
>salmon confit
confit means that something is cooked slowly for a long time you fucking retard
I've eaten worse than this.
#ItGetsBetter
We Ordered the $900 Hotdog - You'll Never Guess What Happened Next
Not op but I took confit to mean something poached in oil.
that's not food, that's a garnish.
It's raw salmon, it's not a confit by any definition.
It's a collection of little farts, OP.
if it's poached at a low temperature it retains a similar appearance to raw salmon
Did you go to chef school OP?
We dino tendies thread now bois
Could give a short description (or ideally a pic) of your photo setup? What's the surface made of? Also very curious about the lighting setup, how much space does it require
Top notch mate. Humility is a virtue. It's a pleasure to see it amongst some cooks/bakers here.
no, I am an amateur
nothing elaborate, I have pic related tucked away in a corner of my kitchen and I just put the food in and turn it on when I'm done. it's about 1.5 by 2 feet. the surface is a white plastic sheet that came with the box.
fuck, forgot pic
OP these are very cute but why do you keep dumping the same images into a thread every month
I hate how you need to put flower on each dish. Are those even edible
Your pics are way too bright, hurt to look at them.
Well no shit sir look at how much of the plate's portion goes missing
The glasses also dissapears into nothingness
it's been over a year since I posted here
Ah yes, a lightbox, of course
It's ever so slightly edgy but I like the style of your pics, fits well with the food, so as a /p/ and Veeky Forums patron I tip my hat to you user