Originally Posted by Mad Cook
And presumably, by the time you'd photographed it and then got round to sitting down to eat it, it was cold.
I'm sorry but have little patience with all this nonsense of decoratively plating up food. I don't want it to look a mess but there is a world of difference between a neat serving and "artistic plating". If a dish is described on the menu as having a sauce I don't want merely a couple of drips or a paint brush streak of said sauce decorating the plate and if it's supposed to be accompanied by mange-tout, I expect more than two pods balanced on top of a piled up collection of food. And I particularly don't like it if they've spent so much time making the food look pretty that it's cold - or worse still has been microwaved to reheat it.
When my kids were small and I had to serve them from the pots at the stove, I always tried to make the food look attractive. Food wasn't just plopped on the plate. It was arranged. As they got older the food went into serving bowls and placed on the table. They were old enough to served themselves. I noticed that they continued to plate their foods on their own plate.
My husband and I always had breakfast together the first morning he was ashore. He had a full meal, and again I plated the food including cutting the toast into points and placed on the outside on the plate surrounding the food. He always said it looked like he was eating in a fancy restaurant.
You learn over time and with experience how to time the food so that you can still present a pretty plate of food and still serve it hot.
I don't want paintbrush food either. I have had plates come out of the kitchen that was so pretty, you didn't want to disturb the food. That too is carrying plating too far. We eat with our eyes first.