[Sca-cooks] Re: Presentation of food at feasts (was Of pickyness...)

[kattratt]

LOL And please let's keep in mind that THIS example is based on KISS...
I wanna come to your feast!!!!!!!!
I think I would faint if a dish came to our little ol' table with as
much as a sprig of parsley on it...
I don't think I have ever seen a garnish, at a feast, at our table yet.
Most of the below the salts or non High Tables get what I would call
family style.  (Note if the two chefs that I know who are on this list
read this please keep in mind that I missed one of ya'll's feasts and
was serving the other's.  So I can't say for you two!)

Nichola
Who would be honored to get a Lobster head at his table. LOL

Philip & Susan Troy wrote:
>
> While I do believe on an attractive presentation, I mostly prefer food
> that looks good, and looks like food, rather than putting a
> representation of the Battle of Gettysburg cut out of radishes on top of
> perfectly good food.

>but FWIW, in professional
> circles I've always had a reputation for attractive plating in spite of
> a very minimalistic approach. Probably this is a throwback to the KISS
> rule taught in culinary schools. It stands for Keep It Simple, Stupid.
>
> Let's see... Dishes for 12th Night...
>
> The cotignac is will likely get silver sugar bee-bees and candied rose
> petals...
>
> Caboches in pottage will get powder douce and chopped fresh herbs...
>
> Makke gets fried onions sprinkled on top... I may do something silly
> like putting a fried Blooming Onion flower in the middle. It'll be a
> private joke between the local Baroness and myself...
>
> Compost is pretty festive (quiet, you!) on its own...
>
> The venison will be in little cutlets fanned out and partially napped
> with black pepper sauce. I may create some contrast with something like
> endive leaves; it'll depend on budget.
>
> The roast chickens will have a saffron-colored garlic sauce. Not sure
> yet how we'll do with that.
>
> The tourtes parmerienne recipe calls for planting little heraldic
> banners in the middle, and for gilding or silvering the pies. I've got
> some food-grade gold dust, which I'll probably sprinkle on top of the
> poultry glaze, which is egg yolk, saffron and sugar.
>
> The blomanger _may_ get a lobster head and tail shell protruding from
> the edges of the plates, depending on the platters used. Fried, shredded
> almonds at the very least.
>
> Still thinking about the second course, but this is the general idea...
>
> Adamantius
> --
> Phil & Susan Troy
>
> troy at asan.com
>
> "It was so blatant that Roger threw at him.  Clemens gets away with
> things that get other people thrown out of games.  As long as they
> let him get away with it, it's going  to continue." -- Joe Torre, 9/98
>
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