I planned for my meal to be very flavourful. I planned on using lots of garlic because I like it when shrimp are really flavourful. I also like colourful dishes so I tried to use a variety of ingredients.
My meal was very tasty. I normally don’t like heavy sides like thick soups etc so a garden salad was perfect and the vegetables were really fresh and crispy. It smelt very good like cooked garlic and a little pesto. It tasted like a light but still significant flavour of the seafood, pesto, and garlic. When I was heating up the garlic and butter it was making little sizzling popping noises. The shrimp were a really good texture, crunchy but not tough.
Which qualities are the same? Which are different? What improvements or changes could be made? I think an improvement would be making a dessert from scratch but I didn’t have the ingredients or time and my family doesn’t really eat dessert. The difference between the main and side is that the main is very heavy and flavourful but the side is the exact difference.
I believe I showed strength in the following skills because: I don’t think I’ve ever made shellfish by myself but I did it by myself and everyone like it. I thought I was going to overcook the prawns because of how fast they cook but they werent and Im proud of that. Also the pasta was al dente and when pasta isnt that really ruins a dish.
Explain the significance of your dish, its connections to your personal and cultural identity. How does this dish reflect who you are? Because of my family all being born in Canada I made more of an american dish but chinese chefs often use shrimp and garlic which is why the dish kind of matches me. The ingredients are used in many dishes therefore the flavours go together with others really well kinda like I try to. Getting along with others is what I try to do and even though I was born in Canada doesnt mean I don’t sometimes use ingredients or lessons Ive learned from my asian grandparents.