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Posted on 5/12/22 at 10:54 pm to Gaston
B
A looks like they fried fish and just dumped a can of almonds on top as an afterthought.
A looks like they fried fish and just dumped a can of almonds on top as an afterthought.
Posted on 5/12/22 at 11:08 pm to Joshjrn
quote:
. A looks amateur.
Something about that pasta with the cheese all over plopped down basically over that fish, coupled with the goofy sprinkles of paprika, just bothers the shite out of me.
I can actually appreciate an amandine done like that and if that was just on a plate as is, compared to B, I’d probably say, it’s completely dependent on my mood as to which I’m choosing, but it’s about 50/50.
That presentation the way it is, though, drives me bonkers.
Posted on 5/13/22 at 6:20 am to Gaston
B. Not close for me either.
Posted on 5/13/22 at 8:11 am to Gaston
B> looks "BETTER" but is still not very appealing. Looks as if someone emptied lawn clipping all over the top of it. Note to chef, chop your parsley finer.
A appears to have been prepared by a clumsy blind person who has two left hands and the dexterity of an arthritic nonagenarian with Parkinson's disease and Delirium tremens.
A appears to have been prepared by a clumsy blind person who has two left hands and the dexterity of an arthritic nonagenarian with Parkinson's disease and Delirium tremens.
Posted on 5/13/22 at 8:27 am to Anton Ego
Highly doubt President Biden made fish A.
Posted on 5/13/22 at 9:32 am to Gaston
B
too many almonds on A (too little on B)
A looks too heavy for my liking.
too many almonds on A (too little on B)
A looks too heavy for my liking.
Posted on 5/13/22 at 9:39 am to caro81
quote:
too many almonds on A (too little on B)
Truth
Posted on 5/13/22 at 9:44 am to Gaston
B for sure, A is just a mess of unevenly cooked slop.
But I likely would not order either.
But I likely would not order either.
Posted on 5/13/22 at 9:50 am to Joshjrn
quote:How many of us aren't amateurs?
A looks amateur.
Posted on 5/13/22 at 10:20 am to Gaston
I'd be curious to know the price difference between the 2.
I would choose B.
I would choose B.
Posted on 5/13/22 at 10:55 am to AlxTgr
quote:
How many of us aren't amateurs?
Presumably the person who was paid to cook dish A?
Posted on 5/13/22 at 11:14 am to dirtsandwich
quote:Pretty good presumption.
Presumably the person who was paid to cook dish A?
Posted on 5/13/22 at 12:24 pm to Epic Cajun
A is a special, and I didn’t look at the itemized bill last time. It used to be $24
B is $28
B is $28
Posted on 5/13/22 at 12:30 pm to Caplewood
quote:
B and it’s not even close
Nah. It's definitely close. Both look delicious, but A appears more traditional, and amandine is not meant to be fancy. It's meant to be messy, unhealthy and fricking delicious. I would destroy both though
Posted on 5/13/22 at 12:31 pm to tigersmanager
A
Posted on 5/13/22 at 1:20 pm to Midget Death Squad
A is a guilty pleasure no doubt. Trout season really just turned on over here and it’s a treat to get it fresh in restaurants.
Next time I may try it paneed instead of fried.
Next time I may try it paneed instead of fried.
Posted on 5/13/22 at 1:26 pm to Midget Death Squad
quote:
A appears more traditional, and amandine is not meant to be fancy. It's meant to be messy, unhealthy and fricking delicious.
All of this is wrong.
Posted on 5/13/22 at 1:43 pm to Mo Jeaux
It all depends on whose "tradition" you are talking about. Toss that gloppy pasta and the goofy sprinkles of paprika, and that's pretty what an amandine is going to look like at every "traditional" place in New Orleans.
No, it's not a classic French amandine (the classic version is not made with speckled sea trout either), but that method certainly carries a certain longstanding "tradition."
No, it's not a classic French amandine (the classic version is not made with speckled sea trout either), but that method certainly carries a certain longstanding "tradition."
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