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Old 01-10-2007, 01:51 PM   #31
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Originally Posted by tsi88kid
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
Man????

That lovely vampyre looks like a man to you????
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Old 01-10-2007, 02:06 PM   #32
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Vera kinda touched on it, and I don't have an exact picture to show you what I mean, but see how the dressing is drizzled in a ring around the salad? Do the same thing for your dish, except use individual pieces of micro greens or micro herbs and arrange them artfully on the ring of dressing.

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Old 01-10-2007, 02:42 PM   #33
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Hahaha I was on my sidekick and I was out in the cold during a firedrill for my school I didn't notice it was a girl sorry
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Old 01-10-2007, 09:14 PM   #34
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Hahaha I was on my sidekick and I was out in the cold during a firedrill for my school I didn't notice it was a girl sorry
Upon checking into your profile, I notice you are a mere 17 years of life....and just as I was about to take offense to the term 'girl'....
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Old 01-10-2007, 09:21 PM   #35
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oh because i said girl instead of woman
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Old 01-11-2007, 02:54 PM   #36
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This is a simple garnish I made for my Green Tea Soba noodle salad: using Japanese pickled ginger and one of the main ingredient - Snow pea sprouts, I rolled the ginger slices to make a small rose - very easy. Take 1 min to dress up.



Here is how the whole thing looks:

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Old 01-14-2007, 10:02 AM   #37
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Quote:
Originally Posted by tsi88kid
it will be to the side of the salad cuz its a small diced molded salad held up by cucumber slices. but I will look up the cucumber curl online and see if its something i can do.
What do you mean "molded" salad? I originally thought you meant a "congealed salad".

Ah, read on and I see what it is. Very nice. I think the tomato rose on top would be the answer--and maybe some very finely minced parsley or chives or something "scattered" around the plate to give a little something there--the way chefs garnish plates so they aren't so bare.
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Old 01-14-2007, 11:54 AM   #38
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You could deep fry some very long, thin strips of parsnip, they crisp up very nicely and curl, and they are easy to use to make a tall and very good looking garnish. They are tasty too.
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Old 01-14-2007, 09:11 PM   #39
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im not sure if a deep fryer will be made available to me.
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