— Margo de Groot Coenen

Could you shed some light on the role of pickles and modern plant-based Cuisine including how to position that when plating many. Thanks beforehand. Yeah, sure Margo. This pickles are including red wine pickled onions. We also do what are some of the other ones doing there. I think it's green beans is one of them. I think we do a cabbage too. We do a couple fermentations with cabbage too. You know, one of my favorites are radish either doing a traditional like red radish or French radish or even a rainbow radish for something like Ramen noodles. And the red radish I use on tacos all the time. They're really good. So the role in plant-based culinary is a wide variety of things. A lot of times they're a garnish but you can also have them as just kind of a pop of flavor into something too because of the vinegar really helps pop a big flavor out of something too. So it's one of the reasons I put the radish in the tacos too. Very traditional ingredient to be able to get in there. But it'll also at a kind of fresh pop to the dish too. If I'm going to think about plating on them, it really depends on the dish, you know, so if you're doing like pickled green beans and you're putting them into a salad, you might just sprinkle them into the salad and mix up and then put a couple over the top just for presentation, you know using the standard rules that you want to if it was something like the radish on. The tacos. I just want to make sure that they're showing a little bit of color to pop out the color a little bit. I'm thinking of like a mushroom, you know and pepper kind of a taco this way you can show off a little bit more of the color and have those color breaks that make plating really popular and make it the eye the really catch catch your eye really well. For ramen noodles and something like that again kind of I like to sort out the different ingredients on a Ramen. Um, so you have the actual soup and the on the new rules of the bottom like put little kind of piles into it and the radish would probably fit fit in that same kind of area. So part of that is just being experimental and seeing what makes your eye pop and really makes your eyeball into it. They're a wide variety is a different kinds on dishes and when it comes to plating just try to get the eye to really, you know, yeah, I appealing on there, right? So you want different kinds of colors, you know next to each other. So I try to keep similar colors separate so I wouldn't be putting like a red radish next to a red pepper might put something in between that like the brown of the mushroom on the taco in particular. But you know just kind of make those color breaks as they work. But yeah pickles a wonderful thing in plant-based cuisine.