Cold smoked seafood

Quarlow · November 08, 2009, 09:41:22 AM

Now I am not an expert with a camera but if you pulled back some and got more of the plate it would not focus so tight on it and then you would not have a slightly blurry pic. Just what I have found, I like to have more and then crop it after to were I want it.

Brad Stab · November 08, 2009, 09:48:53 AM

Thank you for the tip Quarlow,
Brad

Brad Stab · November 08, 2009, 02:38:09 PM

Quote from: Pachanga on November 08, 2009, 03:32:32 AM
Brad,

Very nice. I am a believer in plating but I have a lot of work to do in that area. Taste starts with the eye. I am working on my sauces.

You are right of course, but their is something to always keep in mind. I have been teaching culinary arts for over 5 years, and I find students spend to much time on presentation, and not enough on the techniques required to "make food taste delicious" This in my opinion is the most important part of cooking. It really does not matter what the plate looks like if it is not delicious. First we all need to make food taste good, then work the plate. When I look at some of the photos on this site I can't get over how beautiful the food looks, but in this case it's not about plate presentation as it is about properly preparing the food.

Pachanga · November 08, 2009, 03:02:38 PM

An absolutely correct point, but I would also say that an ugly dish may never be tasted.

However, you are correct, a well seasoned and cooked dish is a must first step. Most food advertisements would be thrown in the trash after the first bite.

Pachanga

Wildcat · November 08, 2009, 05:14:56 PM

Shoot, I'll take it on a paper plate as long as the food quality is there! Nice job Brad Stab!

HawkeyeSmokes · November 08, 2009, 05:38:01 PM

Looks great Brad! Any chance of sharing that mayo based horseradish sauce? It sounds good and I've been trying to find one I like.

oakville smoker · November 30, 2009, 09:26:12 AM

Brad

I have been looking for a way for my virgin journey into smoking salmon and I am going to give this a try.
I would rather have something that bleeds when I cut into it, but every once in a while, you have to go with the
swimmer I guess. I don't really care for the after taste and heart burn after I eat salmon, but since the wife is supposed
to eat it, I will suck it up and deal with it.

This will be a weekend coming project. I might even have some scallops in the freezer. I can see a plan coming together ..........

classicrockgriller · November 30, 2009, 10:59:46 AM

Brad, Sorry I missed this on the first go around. Maybe because it is seafood and I am a staek and potato man, but I could go for this.

One of the things I dislike when I eat a certain seafood is the constant taste of that, but a 3 course seafood looks interesting. Thanks again and glad I saw it.