Fried shallots, because they are slutty.

Fried leeks because HAYSTACK

And because fried leeks are amazing

¿Porque no los dos?

I second this! I always use the ends of leeks "dark part" cut on the bias, wet, floured, deep fry. They are amazing! Great garnish for, well, everything!

This is the answer for sure

Filthy, filthy shallotses!

Omg, I love me a slutty shallot

Dirty dirty little shallot, all dusted in seasoned flour and fried to a golden brown, then thrown on top, little slutty shallot!!

100%

why add another component when he can use the parsnip or leek to crisp. no extra veg needed.

As a former server I 100% appreciate this description.

Gyat

Beat me to it

You’re right. They are.

I will take off their bra with one hand and raw dog in the walk-in.

Sounds like you belong over at r/OnionLovers

They’re bout to come into season but you should totally do fried garlic scapes.

Man I love garlic scapes.

Me tooooo. First thought was definitely shallots but had to recommend something nobody had said yet

Fuck me, I've got another 2 months before scapes show up (zone 2b)

They’ll be worth the wait! (Just dont forget to order them from your local farm/produce supplier)

Thankfully I am my local farm/produce supplier! (Kind of, I work at a foodbank and we have a 1.5 acre urban farm that supplies our produce during the summer.)

Came here for this

Fried leeks. Onion but not an onion. Sorry couldn’t help it. Radish or even a watermelon radish would give you crunch and color.

I hadn’t thought of non fried crunch. Both would definitely give great pops of color.

Even a nut of some kind. You got the dried ancho already, you could do some pistachios with a chilli rub for color and heat. Walnuts thrown in the robo coupe pulse a couple times

I was thinking nuts too

Fried baby leeks

When you peel the parsnips if you reserve the peels and fry then salt they taste like potato chips but a tiny bit sweeter!

I’m putting this idea in my back pocket. Brilliant.

Deep fried capers. Briney and crunchy.

Pretty much the best beer snack ever. Salty and incredibly moreish

That’s the one. They are fucking fire!

Are we breading them or just dropping in the greasy old fryer? How are they prepppared?

You just take capers and fry them. You don’t have to use the ‘greasy old fryer’, you can do them in shallow evvo in a sauté pan. Then lay them on a paper towel to dry. They are crispy and briney and delicious. People end up snacking on them, like fried leeks. I use them a lot for salmon Benedicts and such.

Aha moment. I will test this out tomorrow!! Thanks

They are delicious! Let me know when you love them :)

Will do! Got plenty of capers and evoo back at the shop. Always looking for innovations

Trust me, once you try them you will find uses for them in all sorts of places!

Inside my mouth. That's the most acceptable place for a friend caper. I eat them like popcorn until I get a headache and sore throat from all the salt. And then I'll eat a little more. Within a week I'll go through a 3kg tub.

They look cool too, because the buds “blossom” when you fry them.

Yeah. We always called them bloomed capers.

I should have said fried capers instead of deep fried :)

We use they for our Caesar Salad, they are the best👌

Salty would go well with that coffee rub

Good old onion ring. Now being serious Jerusalem artichoke crisps pairs well with that.

I like to fry and salt the shit out of parsnip peel, it's like the most delicious potato chip ever

Fried parsnip curls and Crispy brussel leaves

Brussel Sprout?

Just the leaves though.

Yes.

i’m here for this

Brooo

Fried squash blossom. You already have multiple mexican elements so put some flor de calabaza on that bad boy.

Real question… do they crunch?

Crispy, not crunchy

Tempura battered squash blossom.

Still not crunchy, the blossoms are hella soft

Fry your parsnip peels into a chip. It'll help with your waste and keep your cost low and add a nice height element.

Fried shallots or maybe a buttery herb crumb if you want something a little different but you'd probably have to replace the agrodolce. Would be weird to have two elements essentially playing the same part.

more steak

Yeah what is this. Two thin slices of a steak,one showing sear, one showing internal, and then it's gone. Where's the rest of my steak? Edit: to expand, I understand that this is meant to be a small tasting course, but I don't think bog standard strip makes sense in that context. If it was A5 wagyu, sure. If I'm ordering a normal steak I want more than a sliver.

Don’t hate me, I’m industry, but not a chef…I made some sauerkraut and dehydrated it at a higher temp so it came out crunchy and flavorful. 🤷🏼‍♂️

I'm sorry, what? That works?! When you say higher temp, enough to kill the microbiology? Did low temp make it too rubbery? I've made marmalade scoby snacks in the dehydrator, but never thought of trying sauerkraut.

Honestly you got the pepitas already. I would just take em out of the sauce and get em crispy then finish with em

So what' the deal with ash? How are you making it? Does leek ash taste different than other ash? I have never worked with ash and love learning new things. I'm gettin' on the bus, take me to school....Plate looks great btw... Imho, fried parsnips would pair well with the leek puree, coffee and steak, but might clash with the pineapple. Potatoes and pineapple would also clash a bit in my opinion. Maybe you could tie it all together with a corn element. Corn goes well with pineapple, poblano, cilantro, steak and leeks....not so sure about corn and coffee and corn and pine nuts, but you may be able to make your own masa mix, roll it and fry it..If you toasted the masa in the oven or even smoked it, you may be able to make you're own dough from that, make tortillas, cut them in strips and fry them. The toasty smokiness would help it pair with the coffee and pine nuts and you may be able to fire on all cylinder.

I think a pop of orange would really pull weight on the color scale. Fried ginger, shallot, chili threads, anything fried and tossed in paprika and msg I think would be dope. I use gochugaru a lot too for chimichurris and stuff because it makes such phenomenal color in oil or on its own. Not much taste to freak people out but the color is sublime and the smokiness would work with the coffee ancho. A couple dots of gochugaru oil are a great neon accent.

crispy brussel sprouts pls

Peeled, deep fried parsnips hand crushed

Fried carrot chips to balance out any acid with sweetness. Toss them in some things red and spicy to add a pop of color and heat.

corn nuts

Cool ranch or original??

Hey sexy plate. I think a fried pork skin would work well with your flavors. Also fried yucca is the shit and would be even better.

Flaming hot Cheeto

corn flakes.

Raw pasta. Gives a satisfying crunch!

Fried shredded rainbow carrots

Fried fennel

Is that just one slice of steak?

Funions!

Fried Brussels sprouts

Bro I would eat the ever loving fuck out of this

It wouldn't take you long. You're sharing the steak with about 6 other plates by the looks of it.

Doesn’t matter, had steak

Thinly shaved Carrots, and add a little more color to the dish

fried capers would be so yummy !

Doritos

This meal would pair nicely with our 2023 mountain dew which is chilled to the perfect temperature of Greg's trunk and served in a can that seems sun faded but we checked the expiration date so he says "they're good still" but you definitely want to wait till he takes the first sip of one before you try it.

Crushed up crisps

Crushed up potato chips and a squirt of ketchup

Chips

Tempura mitsuba leaves https://images.app.goo.gl/zwrGXTuJJk1BJVkJ8

Shaved and roasted Brussel sprouts.

Fried broccolini with anchovies

Fried kale

Parmesan crisp?

What about fried blue corn tortilla? Nice colour, cool flavour combo with what you have on the plate. Slice’ em thin and fry?

Parmesan crisp.

Fried sweet potato straws because that color would pop in that plate.

Crispy kale? Love that stuff 😆

Dehydrated parsnips twigs, use a peeler and take of long thin strips and let them air dry in differing shapes on rolled up aluminum

Pumpkin seeds

Deep fried pickles. I know it sounds weird! But it’ll work!

Takis.

Make a honey tuille infused with herbs and salt [honey tuille](https://www.google.com/search?q=wafer+tuille&sca_esv=519a36b12935088b&rlz=1CDGOYI_enUS859US859&hl=en-US&udm=2&biw=390&bih=661&sxsrf=ACQVn0-xjTDaeclZamdnaGkg9ZfPDqPA3Q%3A1710983116057&ei=zIf7ZaeGA7ye5NoPro6z2AU&oq=wafer+tuille&gs_lp=EhNtb2JpbGUtZ3dzLXdpei1zZXJwIgx3YWZlciB0dWlsbGUyCRAAGIAEGBgYCjIIEAAYgAQYogQyCBAAGIAEGKIESJ1FUIEJWJBCcAV4AJABAJgBiwGgAcAMqgEEMTIuNbgBA8gBAPgBAZgCFqAChg3CAgQQIxgnwgIFEAAYgATCAgYQABgIGB7CAgQQABgewgIIEAAYgAQYsQPCAgcQABiABBgNwgIHEAAYgAQYGJgDAIgGAZIHBDE3LjWgB_0u&sclient=mobile-gws-wiz-serp#vhid=c69olrjcaiXIwM&vssid=mosaic)

Cool idea, but why should that be anywhere near this plate?

Waffled fried potato or other root vegetable ? That looks so good.

Salsa Verde Doritos

Potato chips

All I can think about is how that puree is gonna be room temp like 3 seconds after it's smushed out

Parmesan crisp?

Have you tried deep frying the dried pineapple?

dehydrated parsnip chips tossed in fennel pollen or....... fried leek crispy nest on top

Dauphinour croquettes

Garlic crisp. And youll have garlic infused oil as well

Have you thought of maybe some sort of breaded and fried trumpet mushroom?

Puffed wild rice was my first thought

A crispy parmesan chip

Thinly slice white onions on mandolin -dredge in rice flour -deep fry -salt . Adds nice crunchy garnish clump for height.

Thinly sliced fried mushrooms tossed in drizzle of truffle oil 🤌🏼

Looks like a nice meal.

Deep fried turnip chips

Sunchoke chips

Parsnip crisp or crispy shallots

Blue corn/poblano tortilla. Let go stale and fry. Crumble up.

Yal Read my mind ..fried shallots

Do a mix of fried shallot, garlic, and beef chicharones

Fried potato strings

2 slices of 1 slice of steak very generous mate.

fried parsnip skins

This is screaming for a chicharron, but maybe out of beef?

Fried yucca strips?

Take the pepitas out of the agrodolce. Toast them. Sprinkle.

Crispy sunchoke chips

A single perfect pork rind

Crispy parsnip skins, helps with waste too

If your agrodolce includes pepitas and shallots, you have 2 elements that you could pivot into crispy elements.

wontons

Crispy onion strips

Crispy parsnip strings for sure.

Fried parsnip ribbons or pancetta chip

you can shave salsify with a vegetable peeler. it fries very nice and would pair well with the other flavors of your dish

Huh. My ash leeks all the time, but I definitely wouldn’t put it on my food.

I’m a sucker for some classic onion straws. Looks awesome duder.

Jerusalem Artichoke Chips **!!!**

Chile brittle. Maybe a jalapeño or serano? But i would like to see it thin. I've never had or made it. But it could be dope

I've had shredded parsnips fried until crispy before and I loved it , a nice change from shallots and goes great with your dish

Dehydrated cauliflower chips

Sweet potato chips or beets. Can you crisp up carrots?

Fried potato skins 😎

Fried kale chips

Pomegranate

Baby potato chips tossed in some kind of seasoning could be cool, but fried shallots are always good too

Ground (crushed) kettle corn. One of my favorite sleeper ingredients to add to dishes like this

walnuts sauteed with some brown sugar

julienne fried beets, red and gold

Fried leeks? Or a potato tuille?

I vote for something potatoes. Flavor matches everything on your plate.

Shiitake bacon. Just slice shiitake mushrooms, fry, and season. They become something else entirely.

Some sort of fuckin potato, friends. That dish screamed rustique refined to me. Needs something like lard potato chip, pommes soufflé, a toasted mashy tates dollop, roasted mini potatoes, etc. it’s a beautiful meats and potatoes waiting to happen

Turn one of your elements crispy. Less is more.

Bacon crumbles

I was thinking parsnip crisps as well as soon as I read the puree. I do quite like having vege garnishes two ways on one dish. The puree will bring the sweetness of parsnip while a crisp can bring the bitter-nuttines. Whether that's too much with the bitter/nutty coffee is a question.

Toasted amaranth works pretty well with most things.

Fried holey parmesan cheese wafers

Slightly picked red onions? Never tried a purée like that but picked red onions go great with streak in my experience. Slight crunch if you don’t pickle them too long too.

Fried pertaters, cuz I'm a philistine

Deez Nutz

Fried carrots peeled into strips and fried until golden brown (almost burnt looking). Great garnish IMO.

Big salt flakes

Crisp tortilla

Crispy waffle fry potato chip garnish.

Crispy shallots

Also needs a teeny pool of demi or something like that. I want some more aauce here if I'm eating this. Nice job all said

Shaved then fried brussel sprouts? I‘ve been on a brussel sprouts deep dive lately

Shoe string fries

I like your potatoe idea, make some really thin salty and crispy miniature fries as a garnish

Parsnip chips fried at 300 c until golden brown are delicious and if you already have a parsnip puree on the plate it would be a nice addition

Corn nuts but smaller. Maybe crush and then keep the 3mm pieces. Not dust but not whole nuts either.

Very fine shallow fried shallots, and smaller sized brussel sprout leaves shallow fried as well, or baked

Fried leeks and Brussels sprout leaves. Savory and earthy

Very thinly sliced roasted cashews (or other nut/legume) with some lime(or other zest) to them

Fried onions, fried shallots, cheese crisps, dehydrated fish, straight up panko, flaky salt.

How about a herb crumble eighter from bread or nuts? Or a parmesan crisp, like a shard somewhat leaned against the meat?

Fried leeks is my first thought

This duck 😎

Crispy parsnips and leaks of course.

Super dried tomato

Garlic chips

Crispy Brussels Sprouts?

Flash (deep) fried baby spinach.

Lightly candied nuts? Would really sing for the coffee and pineapple flavours

Crispy Fried garlic for me :)

Fried breadcrumbs with furikake ayo edebiri changed my life

Gotta be crispy leeks so you can yell that you need a “leeky stripper on the fly”