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Old 01-10-2007, 12:14 AM   #21
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Is everything going to be chopped up like that already?
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Old 01-10-2007, 12:21 AM   #22
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i have to do the chopping.i have an hour to make 2 of those salads and a french omlet.
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Old 01-10-2007, 12:23 AM   #23
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So, is that pepper flower an option with cucumber skin stem? Even alternating colors?
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Old 01-10-2007, 12:27 AM   #24
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yes i think it is cuz i might peel the skin off the peppers and use that instead of using the the "meat" of the pepper along with the skin. Its deffinatly getting my ideas rolling.
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Old 01-10-2007, 12:28 AM   #25
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That's what this thread is all about - getting ideas rolling around in your head!

Good luck - you better take pictures and let us know what you do!
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Old 01-10-2007, 12:33 AM   #26
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most definatly btw kitchenelf I PMed you.
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Old 01-10-2007, 06:16 AM   #27
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Garnish should never detract from the actual food on the plate. You want to see the food, not the garnish. Be careful not to take the eye to the garnish.

Why not simply dust the plate with fresh chopped herbs? Or do an even tinieer dice of the main components and simply rain a small, very small amount over the mould?
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Old 01-10-2007, 08:42 AM   #28
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I really like that dusting with herbs idea I am gonna do that I think. I will have some cilantro for the lime vinagrette so I will use that. Good call man
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Old 01-10-2007, 09:33 AM   #29
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always remember: if you can't eat it, don't put it on the plate.
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Old 01-10-2007, 09:51 AM   #30
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What about not actually making the garnish but instead sprinkling some fresh edible flowers around the bottom of salad if you can find them.If not mayby some red radichio leaves to set salad on with just about 2-3 inches sticking out on the platter and a few sprigs of fresh herbs or parsley.
If your salad is already really red you could use some beilgium endive or some other pretty curly type of lettuce.
Its all about using the right complimenting colors to showcase your creation but not going overboard and it turning out looking too busy or garish.
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