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Old 11-05-2011, 01:28 PM   #21
Sous Chef
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Join Date: Jan 2006
Location: Toronto, Ontario, Canada
Posts: 797
Rocklobster, those are my words and thoughts too....I'm from the "old school" I do not like my food piled up and then I have to start breaking down the pile....it can be angled in many ways, also, have some drops of gravy or some very fine parsley scattered near the rim of the plate...that pulls it together too, I find.....Make a drawing on a piece of scrap paper...that'll help you too....

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