— Vo Phat Milton

So the Carpaccio is to be able to do those the best way to be able to make those is be able to use a mandolin, right? So going is then as you possibly can and I love your flavor combinations, you're doing a mango kiwi and pineapple pineapple might be a little bit hard to do is a carpet you but give it a try and see how it goes. And then I would also add other flavor profiles to this too. Right? So your mango and kiwi you could squeeze a little bit of lime over the top of this and make it super duper good. So it's just like a carpet show for those that don't know something that you have really thin sliced Meats on it. And what about fat is saying here to do is do them as veterans fruits, which is a wonderful idea. And I love this you can make them into like charcuterie boards and stuff like that and do wonderful different presentations with them making different things into flowers to but yeah, so the first step is trying to get them as thin as possible. So using a mandolin is great. I also have Of oddly enough. I have a meat slicer that I use like the ones you see in like delis and stuff but mine's never been used on meat and I use it for Satan sometimes to be able to get Satan really really thin but something like that would work really well on that pineapple where the mandolin might be a little hard on that pan pineapple, but getting them, you know mango kiwi pineapples you'd have to watch out for certain things like apples because little brown a little bit. But again, if you squeeze a little bit of lime on the top of that the whole pretty well too. So I love where you're going with that just keep going both that love to see some photo examples too. If you're on any of the Rouxbe Facebook pages love to see some pictures of that so great job and again using a mandolin to go as thin as you possibly can and really create that kind of look that you're looking for the care about you.