Bec's 12th Birthday - Masterchef & Sleepover

Osechi, 2007 version. Only 3 plates becuase my sister was out of the country. Also, we omitted 2 items from the usual menu due to time constraints.

Plating takes FOREVER to do. Imagine being up at 10AM after being up until almost midnight cooking, etc., and you're starving out of your mind as you try and get those snow peas to keep their bamboo leaf pattern.

Traditionally, osechi are arranged in lacquered boxes that can be stacked for people to pick and choose from, but mother has always found it more convenient to arrange everything on individual plates.

dubitable

These were about a meter across each.

For culinary school we were doing Oblique cuts and the main thing was basting the carrots… Which is where you take whatever oil liquid you have in a pan and you cover the carrots with it with a spoon and try not to overcook it lol!

finally getting better results! yee haw!

I don't have that outline rub pencil that came with the kit.

Gold Plating

Fish tank, copper tubing and a bit of duct tape.

Gold Plating

Digital camera

Plating is simple since the bowl was buttered...

www.fnbimaging.com

Heat up the metal piece, then burnish the gold foil onto the surface. The gold molecules are actually sucked INTO the silver's surface. Heat it too much and all of it will be sucked in and it will no longer be gold coloured, but a silver coloured alloy of gold/silver.

with Oven-Roasted New Potatoes & Cucumber Salad

Please also visit www.facebook.com/RomancingWithFood

Preparing an appetizer in the kitchens of the Fairmont Chateau Whistler

This was so yummy I had to make a second batch lol. It was a dish we made in world cuisine class at Escoffier school of culinary arts.

cat pie hurts aka Zerokey

SecuritySources

June 1943 - An employee works at the Plating Shop at Picatinny Arsenal. U.S. Army photo.

Read more: www.pica.army.mil/PicatinnyPublic/about/history.asp

I think this is the worst plating that I've ever done. I really didn't put much effort into it, and since it was the last week, I just didn't seem to care all that much. This is a frozen soufflé that is orange flavoured--that's all I can say about it.

Plating

M5 Strensham 31/08/2017

Wednesbury road, Walsall, 2012- old factory with Art Deco touches, especially the lettering

Frozen orange souffle topped with slice of orange and nogatine.

Art Institute, Sunnyvale, Ca.

January 2009

citrus cured tuna, kiwi, seaweed, marigold

We were encouraged to dig in communally and get a little bit of everything. Mix and match the 30 or so items to our hearts' desire.

Components, in order of appearance (plated with purpose):

Ontario peach + mango puree

Breakfast radish puree

Finger limes - an interactive citrus element

Melon cucumbers

Citrus cured ahi tuna (tangerine and bay leaf flavoured)

Ontario kiwi berries

Salad rolls

Seaweed and microgreens

Buddha hand (grated; fragrant)

Amy made me a master chef worthy dinner for our catch up night before I leave for Europe. She even spoiled me with the bottle of blueberry wine she'd brought over from Tasmania!

October 20, 2007

Metal Plating

nothing sexier than a man in the kitchen

on it's way out. 100515-05