RG Macalinao Shows off How the Same Ingredients Can Be Used in Lowbrow and Highbrow Dishes

November 25, 2018

RG Macalinao, chef of Lowbrow Casual Restaurants, may cook ‘Lowbrow’, but he shows off that cooking highbrow doesn’t have to be seen as difficult or unattainable. This recipe illustrates just how thin that line between the two is: by creating 2 separate dishes falling under separate categories, using the same ingredients.

Macalinao’s tip on plating: use odd numbers.

In this video, Macalinao starts out with the highbrow recipe: Seared Scallops with Edamame Purée, Chorizo Oil and Basil Oil, topped with Sautéed Mushrooms. It may sound intimidating until you look at it broken down; he makes 5 separate and simple-to-do components (6 if you count the kale leaves garnish) that he puts together on a plate. While many of these take some know-how, Macalinao explains the steps clearly so that you can cook and plate like a pro at home. With some cheese and bread, the same ~fancy~ components become a lowbrow dish that’s just as tasty.

Bea Osmeña SEE AUTHOR Bea Osmeña

Bea Osmeña is a healthy-ish eater who is just as likely to take you to a vegan joint as she is to consume a whole cheese pie to herself. A former picky eater, Bea has discovered the joys of savory fruit dishes, but still refuses to accept pineapples on her pizza. On the rare occasion you catch her without food in her mouth, you are likely to find her looking at books she can't afford, hugging trees, or talking to strange animals on the street.

1 comments in this post SHOW

One response to “RG Macalinao Shows off How the Same Ingredients Can Be Used in Lowbrow and Highbrow Dishes”

Leave a Reply

Your email address will not be published. Required fields are marked *

Keep on