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plate rim garnishing? - Page 2

post #31 of 43
1/17/08 at 11:20am
Certain things though are like men's suits. Classic, basic, tasteful, and always delightful when done in the proper manner and in the proper setting.
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post #32 of 43
1/17/08 at 11:29am
WOW, so beautifully said, I almost cried a little. :smiles:
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post #33 of 43
1/17/08 at 5:30pm
Now we know why women have so much in terms of variety of clothes while men have so few ;).
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post #34 of 43
1/17/08 at 8:21pm
Funny, I was going to use the LBD analogy. (little black dress)

:D
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post #35 of 43
1/17/08 at 10:42pm
Chef said do it, so I had to do it.

As for bashing fads and trends that have faded. I only bash the ones I never liked and might sometimes laugh at a few things that I thought were cool once. Personally, I like to do the whole "tower" thing, in the right time and place.
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post #36 of 43
1/17/08 at 11:26pm
its out-dated dont do it :lol:
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post #37 of 43
1/18/08 at 12:44pm
Outdated or not, I still do it with 3 dishes on our menu.

Our pasta dishes are a shallow bowl with huge white rims. There is always a small bit of splatter when I plate. And with our lighting in the dining room, it has to be meticuliously wiped or it will show streaks on the rim. Plus, I'm wiping the rim with a towel; does that make sense? A sprinkle of parsley, and it's out the door. The bonus is that the small dots of sauce that may have splashed grab the flakes, so they are camo'ed. I can keep pace and slamming plates out of the kitchen. Much more sanitary I think than wiping with a towel.
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post #38 of 43
1/18/08 at 4:29pm
This is fascinating - will someone please let us know how the parsley thing is done? I for one am curious. Does one wet the rim down then sprinkle?

I really wanna know now.....rats, c'mon someone, give it up - or is it a trade secret that you've all vowed on the pain of death never to disclose it in case in comes into vogue again...hehehe :)
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post #39 of 43
1/19/08 at 5:29pm
Just don't do it. In addition to the issues discussed earlier, it will end up on the silverware when the diner puts it down and then on fingers and makes the guest/customer/whatever feel unpleasant.
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post #40 of 43
1/19/08 at 5:51pm
I'm strictly a home cook, so not a lot of the concerns are a concern for me. Was just thinking it might be fun to do it on a serving platter when we sit down to tea or at a bbq. Just as a visual, but on a dish where parsley/ fine herbs can get mixed into the food and compliment it.

Oh well....guess I shall die wondering... :)
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post #41 of 43
1/19/08 at 9:05pm
DC,

I just reach a small container of chopped parsely and sprinkle around the edge of the dish, hard and fast. Just like a light sprinkle of fairy dust! There is enough moisture in it that most of it holds.

If you want to build create a carpet, you'll have to talk to someone else.

But go ahead DC.............Just do it!
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post #42 of 43
1/19/08 at 10:30pm
the way it was orinally described in the first post, i would imagine you would do something like this...

take a moist towel and run it around the rim of the plate, and sprikle the parsely generously over the plate, then tip the plate to get off any of the parsely which didnt stick to the moist-ness.

thats my best guess. sorry if i gave out any secrets:o
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post #43 of 43
1/20/08 at 10:00pm
Ahhh...now I can die happy - thank you both :)
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