sf wrote:
> On 28 Jan 2006 19:09:39 -0800, Sheldon wrote:
>
> > I'm sure everything tastes great, flank steak is cooked perfectly, but
> > you really, really need to sharpen that knife, you hacked that poor
> > steak to death. Treat yourself to a carbon steel chefs knife... stroke
> > off those beef slices thin as playing cards and fan them out neatly the
> > same as a hand of gin rummy. And next picture remove the fork please.
>
> I'm sure he sliced them thin,

You call that thin, you need new glasses.

>but his presentation wasn't fanned out.

Not necessary to make art, but ripped/shredded is disgusting and
plopped down like a pile of cow flop... looks like it has already been
chewed/masticated.... I'm sure my cats would love it anyway, but.

> Let's face it.

With snapshots *presentation* is the _entire_ point.

> That curley mound of beef weired you out.

Perhaps you meant *curly/weirded*... is weirded a word, I don't think
so... now weir is a word, but it's a noun, means a fence or
enclosure... so I don't think you get by with "weired" either.

> Always use condiments.

None of them either... what would you know of condiments.

That food may smell/taste great but we can't do either, all we can do
is look... and when food is just DUMPED in a heap, and even the tools
are in the plate, and the plate itself is ugli/inappropriate... and
when the garnish ain't garnished (what kinda crap is that hunk of
citrus supposed to be, looks like yer feeding a rhesus monkey) for
presentation ya get a big fat D -.. and for effort you're below grade.

>From previous comments I'm absolutely positive that fine dining is
wasted on many of yoose... not that I believe many indulge.

Sheldon