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

On 29 Jan 2006 05:58:03 -0800, Sheldon wrote:

> > 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.
>
OK, I didn't proof read or use spell check - so I repeat: That curly
mound of beef weirded you out. If you haven't heard the word
"weirded" before... welcome to modern times. I'm not writing a
thesis, so I can use terminology like that with complete impunity.
<laugh>

> 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.
>
I don't think his picture was an attempt to show off fine dining. It
showed dinner.
--

Practice safe eating. Always use condiments.

sf wrote:
>
> It showed dinner.

Well, duh... if we didn't read the Subject line we never would have
known... thank you for the heads up.

You're entitled to your opinion, but no more so than I to mine.

I believe that when folks post pictures of a dish they are not only
knowingly and purposely subjecting themselves to critique but are
actually requesting same... otherwise all they needed to do was just
write about it the same as per usual. I think Modem posts his pictures
in order to receive an *honest* opinion about the appearance...
obviously we can't taste what's depicted.... for all we know it tastes
awful, same as a well presented dish can... so Modem is not asking us
to comment upon how his dish tastes, only on how it *looks like* it
tastes. I seriously doubt the intent of Modem's pictures is to just
inform us that he had such n' such for dinner (see above). And I for
one believe in truthfulness, not in paying lip service hommage when I
truly don't feel that way. And I see nothing debasing in honest
constructive crticism, in fact I value that in a relationship,
extremely so. I abhor disingenuous flippant comments... that's
tantamount to faking orgasm... obviously your values are quite
different from mine, but hey, that's you and this is me. Lot's of
folks here don't appreciate my honesty, obviously... so much so that
they think if they killfile me I'll no longer exist, dumb bird brained
ostriches.

I think Modem is brave for posting pictures of his dinners... I'm not
about to negate his bravery by lying to him, like a coward. I think he
will accept my comments with the good intentions I meant, and hopefully
will take heed and improve. Not only can I tell that his knife is
dull, but that his counter height is not appropriate for his stature...
he slices meat like someone would who's sitting in a chair. Most home
cooks disregard proper counter height (never even occurs to them, that
their $40,000.00 worth of custom cabinets with granite tops was never
tailored to their stature... sheesh, there's nothing custom about
that), professionals stand on a platform tailored to their specific
needs, even if only a one inch board. The standard 36" counter height
of US kitchens is much too high for many men and for most women. If
you need more than a 3" platform do your knife work, especially meat
cutting/carving, at your kitchen table (30"). For those who are
exceptionally tall consider a thicker cutting board or one with legs,
or better yet use two, one atop the other (excessively thick cutting
boards are heavy/cumbersome). Of course women can always opt to perfom
in heels... are you wearing your best FM shoes, sf?

Sheldon Nailed