I’m no expert, but you can usually get away with some nice plating and a few colorfull topings.
Look at a curry for example, it’s really tasty, but the curry itself usually looks like an orange/greenish stew (not talking about japanese curry here) what makes it pop in photos is the cilantro added last minute or the stzrk contrast with som white rice.
In the end, you might as well post your “sploodge” every now and then. It’s not like the sub is drowning in content and you always get nice tips out of it ;)
I’m no expert, but you can usually get away with some nice plating and a few colorfull topings. Look at a curry for example, it’s really tasty, but the curry itself usually looks like an orange/greenish stew (not talking about japanese curry here) what makes it pop in photos is the cilantro added last minute or the stzrk contrast with som white rice.
In the end, you might as well post your “sploodge” every now and then. It’s not like the sub is drowning in content and you always get nice tips out of it ;)
Good points and good advice… thank you!
Oh, dear… you totally missed my “oat” posts, it sounds like.
Hahaha… there are feelings of both “sadness” and “gladness” XD
Yeah… I’m kind of new ;)
Ah, welcome!
Ok, found it… Classic “spooge” inside experimental oat-taco shells:
https://piefed.social/c/cooking/p/1561196/taco-test-1-of-the-oat-tortilla-experiment
Oh my ! Divisive post indeed XD At least you got some engagement out of those.
Oat tacos look fun ! Wonder if it would fit as breakfast (oat taco filled with yogurt, bananas sirup of some kind, some nuts…
Since oat ‘tortillas’ are basically wraps, they can be used 'round the day, far as I know.
Actually, steel-cut oats in general are such a massive upgrade nutritionally over white rice, that I tend to use them all through the day.