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Old 02-13-2010, 04:50 PM   #11
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with family I usually serve "family style". Serving plates on the table with the main on it's own dish, also the starch and the veggie. If I'm doing a salad, I usually serve that before the main on a salad plate.
When having company, I serve French style....from the kitchen....I place the food carefully, not on top of each other!!!....I also might sprinkle chopped parsley around the edges of the plates, or drizzle some gravy around the food.....It does look pretty, and more often than not, guests do remark on it
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Old 02-13-2010, 06:53 PM   #12
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I never "plate" the food for my guests, family or otherwise. I think the "key" to attraction is a meal with varying colors, textures,flavors(a better descriptive word escapes me) and food groups, neatly and attractively placed on serving pieces.
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Old 02-13-2010, 11:12 PM   #13
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Mixing it up.

I am goeing between two threads and I figured that I should just post on my original thought.We all want our food to look nice.I will allways be the first to know how my dinner looks trust me.I know it was a kind of a broad subject and every situation requiers a differant approach.I just feel that going over board on presentation takes energy away from what is really important.I can either spend the time carving a castell out of a ruitibega or concentrate on getting every thing else done at one time.I know you all know how challenging the latter can be.Some of you guys have a real nack at pretty food.Msmoffet comes to mind.God bless you,because my kids are getting what they get.
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Old 02-14-2010, 10:18 AM   #14
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I'm also not so good at presentation. What I do try to keep in mind though is to serve with an expression of personal care and effort. So, on this day, my plate might look like my typical mound of army chow, but it might be topped with a less than artistic candy heart. The thought counts in a shared meal.

When the presentation looks too luxe, it often feels impersonal to me, like it was made to satisfy the chef's ego, not my stomach.
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Old 02-14-2010, 11:37 AM   #15
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Presentation is one thing, but it's still food not post-modern art.
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Old 02-14-2010, 02:49 PM   #16
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I don't do the artsy things either, but I do plan my meal to have different textures, colors, etc so that when they are served they look appetizing. We don't do appetizers except for very rare occasions and rely on the food looking and tasting great to make the meal nice. I sometimes garnish a platter, but usually rely on the food itself looking great.
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Old 02-14-2010, 03:08 PM   #17
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I don't plate anything for guests or family either, but I do try to make the table and the serving dishes look nice--lots of color in the food, nice dishes, no cartons or jars with labels on the table. But I am all about casual--no fancies here.
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Old 02-14-2010, 05:41 PM   #18
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I plate up the food because I cook upstairs but we eat downstairs, easier than brining all the food and dishes downstairs. I wouldn't say they are works of art but I do try to make the plates look appealing and not like I just threw the food on the plate.
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Old 02-14-2010, 05:51 PM   #19
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Originally Posted by DaveSoMD View Post
I plate up the food because I cook upstairs but we eat downstairs, easier than brining all the food and dishes downstairs. I wouldn't say they are works of art but I do try to make the plates look appealing and not like I just threw the food on the plate.
A second story kitchen...how odd.
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Old 02-14-2010, 05:58 PM   #20
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A second story kitchen...how odd.
My first property was a 2 story duplex that had a kitchen on each floor. The kitchen on the 2nd floor was nicer than the one on the 1st. If I had converted the place back to a SFH I would have been tempted to keep the upstairs kitchen because it was much more workable. All of the neighborhood were converted from SFHs, and a 2nd story kitchen would have been the least strange thing I saw.
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