"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 05-24-2014, 11:59 AM   #21
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,090
Quote:
Originally Posted by taxlady View Post
I am in the serving dish camp. I don't know how much or what kinds of food a guest will want. Heck, I hardly know how much I will want before I start eating.

I do occasionally plate a dessert and can imagine plating an appetizer. It might also be a good idea if one of the guests is a greedy bugger.

But, I can see Steve's point.
Specially on holidays, I just use the serving bowls. I might plate the salad if it is going to be a special one. But that is all. And since I always just serve pie or cake for dessert, it is much easier to serve a normal size piece. They can always ask for seconds.

If I am going to have company for dinner, I simply don't have the room in the fridge for a bunch of plates of foods that might require refrigeration until served.
__________________

__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 05-24-2014, 05:33 PM   #22
Executive Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 4,170
Quote:
Originally Posted by bachelorchef View Post
Good advice. Especially when you have multiple guests for dinner. However, I'm just trying to dress up my dishes when I cook for a girl in a more intimate setting.
Ahh! Seduction food is in a class of its own
__________________

__________________
Donít look for the light at the end of the tunnel. Stomp along and switch the bl**dy thing on yourself.
Mad Cook is offline   Reply With Quote
Old 05-24-2014, 05:39 PM   #23
Executive Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 4,170
Quote:
Originally Posted by Roll_Bones View Post
I enjoy making each plate look as beautiful as possible. But you have to know when it counts and when it doesn't count.
At home with my wife is when I pull out all the stops. Besides its only two(2) plates. Easy. Its three(3) plates now so still very easy. Provided I have the decorations.....lol

I had gone to the effort once to make a real nice/beautiful salad and presented it very nicely, when I had one guest say he did not eat "rabbit" food.
This is the same guy that when he was in Japan got mad because they did not understand why he wanted a steak. They actually did not even know what a steak was. He could not grasp the thought that some people eat small amounts of meat with many vegetables. You would think that in a different country, one would want to try all these new and exciting dishes. Not this slug.
He once walked away from the table when he saw I had a rare steak on my plate. And another time at a restaurant, put up his menu as a false wall as my roasted red snapper still had its head attached.
Let me tell you how beautiful this fish was displayed.

I knew right then, this BIL and I were not meant to get along.
Guess what. I cannot stand him and he me.
This chap is just plain rude.

"If you can't say anything real nice, don't talk at all, that's my advice" as the song says when eating with others particularly in their homes.

Due to my upbringing I have (wo)manfully swallowed some truly disgusting things in my time rather than risk upsetting the host(ess)!
__________________
Donít look for the light at the end of the tunnel. Stomp along and switch the bl**dy thing on yourself.
Mad Cook is offline   Reply With Quote
Old 05-24-2014, 07:36 PM   #24
Assistant Cook
 
Join Date: May 2014
Location: usa
Posts: 8
Here's my first attempt after reading everyone's advice and doing some more reading online...

This is what I usually have for breakfast however this time I tried to make it more appealing to the eye.

What do you think? Feed back? I want it to be impressive but don't want to look like I'm trying too hard.


__________________
bachelorchef is offline   Reply With Quote
Old 05-24-2014, 10:45 PM   #25
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,347
For the fruit, I would try a shallow champagne glass. Maybe some mint or basil on the fruit--maybe some lemon zest. I would probably add some zest (orange, lemon, lime) to the edge of the square plate. And push the knife block out of the picture.
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 05-24-2014, 10:57 PM   #26
Assistant Cook
 
Join Date: May 2014
Location: usa
Posts: 8
Quote:
Originally Posted by CWS4322 View Post
For the fruit, I would try a shallow champagne glass. Maybe some mint or basil on the fruit--maybe some lemon zest. I would probably add some zest (orange, lemon, lime) to the edge of the square plate. And push the knife block out of the picture.
Ah yes, the orange zest is a great idea. But I don't have any shallow champagne glasses
__________________
bachelorchef is offline   Reply With Quote
Old 05-24-2014, 11:01 PM   #27
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,146
Quote:
Originally Posted by bachelorchef View Post
Ah yes, the orange zest is a great idea. But I don't have any shallow champagne glasses

Any pretty, shallow glass would work.
__________________

__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:11 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.