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Well, my point was more that one can plate real, human-sized portions well, despite the trend of artful plating leaning more toward dabs of food with drizzle and sprinkles and scatters.
But, whatever...I got chastised earlier for the suggestion of eating a whole hamburger, so it is pretty clear that there is a market for child-sized portions for adults.
Oh I agree....those tiny servings are silly....no reason not to have a filling meal that also looks appealing...
Personally.. I couldn't care less about fancy presentation. I generally have a problem with thinking that while they were creating the little eye feast.. how much were their fingers all over all the food more than necessary (and I don't believe they all wear gloves all the time behind those kitchen doors and even if so.. what all did they touch with them? I once watched a woman prepare a sandwich for my husband and with the gloves on, reach up and rub her nose and scratch the inside of her ear. I told her to toss it.)
Whether they did or not.. that's where my thinking goes.
I do think presentation is important, but as some of you said, so is abundance.
Not to pick on the particular chef that prompted the thread, but she tries to create food that evokes memories, and a poem comes with it. The memories aren’t about your grandma’s meatballs either, but more like some ethereal memory, “from deep within your soul”. Puleeze.
When you talk about food as art, it's a very apt analogy. My boss goes for very simple, rustic/primitive folk art (P. Buckley Moss) and his idea of a great meal is a relatively cheap large slab of meat surrounded by gobs of potatoes all awash in jus, forget an appetizer or coursing.
I like post-impression art (Van Gogh, Sargent) and love wonderful food, beautifully presented in small portions so my taste buds don't wear out getting through one course before moving on to another of many courses.
We're both happy with our choices and we're both right. But I don't try to make him eat my way or vice-versa.
I wonder what my favorite, Marc Rothko, would look like?
I wouldn't want (couldn't afford!) to have it all the time, but it is a nice change on special occasions.
Restaurants like that normally have 6 or 7 plates that comprise a dinner, if each was a substantial size you would never be able to finish all the courses. Plus, some could be quite rich (foie gras, pork belly, etc.) and a huge slab would probably make you want to hurl.
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I wouldn't want (couldn't afford!) to have it all the time, but it is a nice change on special occasions.
Restaurants like that normally have 6 or 7 plates that comprise a dinner, if each was a substantial size you would never be able to finish all the courses. Plus, some could be quite rich (foie gras, pork belly, etc.) and a huge slab would probably make you want to hurl.
Of course, I get that, and I would enjoy what you describe too. Sometimes, they just go too crazy.
I wouldn't want (couldn't afford!) to have it all the time, but it is a nice change on special occasions.
Restaurants like that normally have 6 or 7 plates that comprise a dinner, if each was a substantial size you would never be able to finish all the courses. Plus, some could be quite rich (foie gras, pork belly, etc.) and a huge slab would probably make you want to hurl.
Yeah, I truly "get it." And if I am totally honest, like some others here, if invited I'd definitely "put on the Ritz" and go along. After all, there are never enough food experiences to ever turn one down.
Just to keep things honorable here. But I can't promise I wouldn't be stifling a giggle if things got too pretentious.
Yeah, I truly "get it." And if I am totally honest, like some others here, if invited I'd definitely "put on the Ritz" and go along. After all, there are never enough food experiences to ever turn one down.
Just to keep things honorable here. But I can't promise I wouldn't be stifling a giggle if things got too pretentious.
Boo on pretentious! Food should always be fun, and we all have different tastes and things we enjoy.
I like food that I would be able to make at home, maybe could, but wouldn't due to things variety of ingredients and time consuming preparation. I order that "kind" of food at most restaurants, even regular 'ol chains.
For example, lobster bisque. Cause there is no way I would make it at home without gagging. I view it like sausage, I don't WANT to see how it's made! While I think it's out of trend now, I like vertical food cause I won't do that at home, or the dish so perfectly balance with 2 micro greens, citrus sauce, 4 pieces of meat, some fish eggs, 5 perfectly cooked veggies with a separate sauce for each.... /lol You get the idea.
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