Those look fucking amazing, though I do think you need way more ranch. I don’t super mind the smear though. Could look a little tidier, but mostly if I ate those I’d just be sad I didn’t have more ranch
Thanks for the compliments and feedback! I will definitely be making more of that ranch again. First time making it and I didn’t want to waste all my sour cream on an experiment but now that I know it’s good we’ll be keeping a bottle pre made.
That looks great. I've been making fried green tomatoes from our garden this summer. For the breading I just do breadcrumbs with random spices or dried herbs mixed in.
They were really tasty, and very little like regular tomatoes. The cornmeal breading really worked out well with a shallow fry, though it didn’t really stick to the skin/edges as uniformly as I had hoped for.
Unappetizing because it’s a smear or due to the texture? Maybe something else? I’m interested in constructive feedback on plating if you have some to share.
I’d say the smear doesnt look like it was intentional as a presentation choice. It looks like you diped something in the sauce rather than smear it for the purpose of appearance.
Of course I’m no food critic and I certainly dont have an eye for presentation as a home cook. Everything on the left looks great. I think if there was more sauce in the smear it would look more intentional. Then again, sometimes less is more. Maybe leaving the smear out would’ve been better all together.
It sounds like the general consensus here and elsewhere is that the sauce is good as an accent and way to hold the salsa in place, but the smear isn’t worth keeping. I’ll take that into consideration the next time I make this.
Yeah, I don’t think a smear of creamy sauce like that looks as appealing as a darker sauce would. Maybe a little ramekin or container would be best for sauces like this. Or some other creative way of doing it.
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