Man, if I have to do this, why can't I cook something that'll make waves on Magicam? Wouldn't it up the hype-factor to make a dish that pops instead of what's basically a potato pancake?
True, it's not the fanciest. But if you can brown it just right, it'll look more appetizing than any elaborate dish. Plus its simplicity gives the chef flexibility with how they want to season it.
Ooh, I get you! There IS a certain appeal in getting to change up the flavor profile. Come to think of it, taste test videos were pretty hot for a while too. It's not QUITE the same as posting something straight-up 'cammable, but it could be a legit way to increase numbers.
Sometimes I help out with basic stuff for Heartslabyul's tea parties, but that's about it. Back home, the most I did was make pancakes for my sisters from a mix I got at the grocery store. Even then, I didn't do it a lot. Also, I normally used equipment for peeling and slicing and such.
Oh, so there IS a point. TIL! One more new fun fact for Cay-Cay! But then shouldn't we do it? Seems like they'd be less 'cammable if they turned all brown.
No, not this time. You see, rinsing will make it so the potatoes don't stick together as much. For some potato dishes that's preferable, but a potato galette needs the starches to stick together.
Hmm... I mean, learning more never hurts. Sometimes fun trivia posts do good numbers too. I'm still not exactly feelin' it, considering all I'm doing is cutting up potatoes and frying 'em... But hey, I've come this far. Might as well finish it up.
The Culinary Crucible (Part Two)
Cafeteria - Kitchen
Culinary Crucible - Cater Making Potato Galette (Part Two)
Score! Thanks a bunch. In that case... I gotta add some extra color. I still wanna show off the nice browning, so I'll leave about half of it as is... Ooo, it might be cute if I put a sunny-side up egg on top of the galette. What else...? Oh, I could give it more color if I throw a little salad in this empty space on the plate. Shredded lettuce, red tomatoes... And let's get some sliced paprikas in there while we're at it.
I was mostly just mimicking what I've seen done at cafes. But that's an interesting point... So plating's not just about the food looking pretty. Chefs also consider what works best on a nutritional level.
Okay, plating's perf. Now all I have to do is add a little ketchup on the side, and it's good to go! All right, time to bring the food out and see who my judge is!
Yeah, same. I was surprised when they told me. Jamil was against the whole idea at first... But I said I wanted to do it, and here I am! Jamil was kinda busy leading up to it, though.
Oh yeah, I heard the chefs talking before we started. Something about how vetting the ingredients was super demanding... I guess for ultra-rich guys like you, even just having lunch in the cafeteria is no walk in the park, huh? N-E-way, back to the matter at hand: allow me to present Cay-Cay's signature potato galette.
I deffo tried to cuten up the dining experience. I recommend having it with ketchup... Y'know, I was gonna call it good, but since you're the one eating it, I got an idea!
Sure thing! *munch, munch* ...Mmm, delicious! It's crunchy on the outside and soft on the inside. The egg goes great with the potato, and the salad dressing goes perfectly with the galette too.
I'm glad you like it! Never thought all my cafe-hopping would come in so handy. It was a letdown when I first heard what I was making, but I started to have fun once I got going. Cheese goes well with potatoes too, right? And if you threw some bacon and ham on there you'd have a pretty filling lunch.
Hmm, still don't think cooking's my jam, but...coming up with plating ideas is p. fun, tbh. I'll keep working on this and master the art of 'cammable eats. By the end of this class, I'll be all over Magicam!
