Meh, it’s whatever. The important bit to me is that you are helping me improve. I will be more meticulous the next time around thanks to your input. :)

Thank you for the compliments! I think my plating is getting better because I try to take as much thinking out of my daily cooking as I can, which leaves me with time to visualize dishes when it comes time to actually cook them.

I set my menu for the work week on the weekend so I already have a rough outline of the dish components, then gather all of the fresh produce and meat I need so I’m not playing iron chef every meal. I don’t deviate too far from the cooking techniques I know or try out more than one new thing at a time to ensure I stay in a semi-comfortable zone and can complete whatever I’m making. And since I didn’t have to think about what to make or how to prepare it, I can dedicate more time to visualizing the end product.

I also have a ton of inspiration from people like Jules Cooking and Chef Majk from YouTube that guide me towards more modern plating techniques.

Appreciate it! And thank you for always being so helpful and giving feedback. Despite the down votes you’re getting what you said is 100% accurate.

Appreciate the feedback. I noticed it after I had finished eating and was reviewing pictures. Nothing could be done at that point.

That wikipedia article details at least a half dozen different food items using the same name, some of which aren’t even pasta. And the German page for the term uses this pasta shape as one of their three default pictures.

Everyone’s idea of strozzapreti is right apparently!

Not yet, but considering the cost of the imported stuff, I think I will be making it at home haha.

I appreciate this comment quite a bit. I make meals for myself and try to have fun with things and see what options exist for me at my current skillset.

Do I want to eat like an elf every day? Absolutely not, I’d starve or be chained to my stove all day. But is it fun to know how to do the fancy plating for special occasions? Definitely.

Ingredients:

• 2 large slices of sourdough bread
• 1 cup shredded cheese
• • I used provolone, gruyere, and sharp cheddar
• 1/2 cup napa cabbage kimchi
• 4 slices thick-cut bacon cut into 8 strips
• • Streaky/belly bacon is preferred over back/Canadian

Directions:

• Add the bacon strips to a cold pan before bringing the pan up to medium heat
• Render the fat from the bacon, flipping occasionally until desired crispiness is reached (I went for about 10 minutes total cook time)
• Remove the bacon from the pan and press the two slices of sourdough bread into the grease to toast them
• Flip once the bread begins to toast but before it becomes brown (I went for ~3 minutes)
• Flip the toast back and layer on your ingredients, starting with cheese on both pieces of toast, followed by bacon on one slice and kimchi on the other. Top the bacon with the rest of the cheese.
• Cover the pan, lower the stove to low heat, and allow cheeses to melt slightly before pressing the two halves together to form the sandwich
• Press the sandwich with a weight or a spatula and cook until the cheese has completely melted
• Remove from pan, cut in half diagonally, plate, and enjoy!

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Thank you! It was a great quick lunch.

I like kimchi in recipes where a bit of pickle would already be welcome. The crisp texture and dual acidic and spicy flavors makes it fat’s best friend. Especially gooey cheese.

I hope you enjoy your as much as I did mine! :)

I appreciate that feedback. I think that when I do this again I will instead do a parsnip puree instead of the hash so that the texture isn’t so off putting.

Thank you again for the feedback! I agree with everything that’s been said, except I’ll be swapping parsley in for cilantro since it is one of the few ingredients I don’t care for.

Broiling the peppers, onions, and chicken all together on a sheet pan sacrifices quality for speed, but if I were cooking for someone else I would have done these in the skillet like they deserve.

I struggle figuring out enough recipes to make buying beans worthwhile since I’ll have to eat them all by myself. The more Mexican dishes I learn the more I see how they can be used though so I’m sure it’s just a matter of time until they find themselves as a staple in my pantry.

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Haha I will meet you halfway and say I used chicken fajitas as the foundation of my tacos.

Thank you! It’s a deceptively fast meal to make.

Thank you! I broke down the full chicken into pieces and then salted everything with the skin on for 24 hours before removing the skin and starting on the recipe.

It tastes more thoroughly seasoned, gets a cleaner sear, and gets an extra few days of fridge life (I’ve braised salted cuts that were 7+ days old with minimal impact).

Mix 1/2 cup soy sauce with 1 tbsp honey, 1 small knob of diced ginger, 2-3 cloves diced garlic, the white part of 1-2 scallions, cracked black pepper, and gochugaru/chili flakes. Add to a container with 2 pieces of dark meat chicken.

Marinade up to overnight, then sear your chicken in a pan before moving it, the marinade, and 1 cup chicken stock to a pot. Bring to a boil, then simmer for 1-2 hours or until chicken is very tender. Serve over white rice, garnish with the green part of a scallion, and enjoy!

Thank you for all of your feedback and constructive criticism on my posts. I appreciate you taking the time to explain the aspects that can be improved upon for each. It means a lot that you’d take the time to do that for me. :)