Garnishes - PING: Michael

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Quoted message said:

Dude! C'mon, tell!! You said this:
In article <[email hidden]>,

Michael \'Dog3\' Lonergan said:

When we entertain I'll make a decent meal. It's usually nothing real
flashy. However I have learned one thing. Garnish to the hilt 😉

Let's hear it. I'm a slacker with garnishes.

I'm telling ya', slalks of chive, cherry tomatoes and some fresh parsley do
it every time. Those garnishes enhance the dishes and really make it look
nice. Besides, you can eat them.

Michael <- Took the chives from Jack Schidt 😉

--
"The most remarkable thing about my mother is that for thirty years she
served the family nothing but leftovers. The original meal has never been
found."

--Calvin Trillin

D.Currie said:

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dude! C'mon, tell!! You said this:
In article <[email hidden]>,

Michael \'Dog3\' Lonergan said:

When we entertain I'll make a decent meal. It's usually nothing real
flashy. However I have learned one thing. Garnish to the hilt 😉

Let's hear it. I'm a slacker with garnishes.

If garnishes means just for presentation, then no, that's not my thing. I
don't do sprigs of parsley or curls of orange peel.

I do, or lemon wedges, or sprinkles of minced cilantro, or paprika, or
whatever seems like it will help with the color/presentation. I don't
do it all the time, but fairly frequently. It takes a minute and makes
my family feel they're being served something special.

serene

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dude! C'mon, tell!! You said this:
In article <[email hidden]>,

Michael \'Dog3\' Lonergan said:

When we entertain I'll make a decent meal. It's usually nothing real
flashy. However I have learned one thing. Garnish to the hilt 😉

Let's hear it. I'm a slacker with garnishes.

If garnishes means just for presentation, then no, that's not my thing. I
don't do sprigs of parsley or curls of orange peel.

If it's an ingredient in a dish or condiments, then yes, sometimes I'll
artfully arrange things.

It's really hit or miss. Sometimes it's fresh veggies on a bed of greens
with a drizzle of balsamic vinaigrette, and sometimes it's just salad in a
bowl.

serene said:

D.Currie said:

"Melba's Jammin'" <[email hidden]> wrote in
message news:[email hidden]...

Quoted message said:

Dude! C'mon, tell!! You said this:
In article <[email hidden]>,
"Michael \"Dog3\" Lonergan" <[email hidden]> wrote:

> When we entertain I'll make a decent meal. It's usually nothing
> real flashy. However I have learned one thing. Garnish to the
> hilt 😉

Let's hear it. I'm a slacker with garnishes.

If garnishes means just for presentation, then no, that's not my
thing. I don't do sprigs of parsley or curls of orange peel.

I do, or lemon wedges, or sprinkles of minced cilantro, or paprika, or
whatever seems like it will help with the color/presentation. I don't
do it all the time, but fairly frequently. It takes a minute and makes
my family feel they're being served something special.

serene

I use lemon wedges for fish because I like lemon juice on my fish. Paprika
enhances the appearance of something otherwise bland-looking, like baked or
broiled fish, too. I happen to like eating sprigs of parsley so if I have
some fresh I throw it on the plate, otherwise the dried stuff also helps
with the appearance (depending on the dish, of course).

Jill

"D.Currie" <[email hidden]> hitched up their panties and
posted news:[email hidden]:

Quoted message said:

"Melba's Jammin'" <[email hidden]> wrote in
message news:[email hidden]...

Quoted message said:

Dude! C'mon, tell!! You said this:
In article <[email hidden]>,

Michael \'Dog3\' Lonergan said:

When we entertain I'll make a decent meal. It's usually nothing
real flashy. However I have learned one thing. Garnish to the hilt
😉

Let's hear it. I'm a slacker with garnishes.

If garnishes means just for presentation, then no, that's not my
thing. I don't do sprigs of parsley or curls of orange peel.

If it's an ingredient in a dish or condiments, then yes, sometimes
I'll artfully arrange things.

It's really hit or miss. Sometimes it's fresh veggies on a bed of
greens with a drizzle of balsamic vinaigrette, and sometimes it's just
salad in a bowl.

I don't consider balsamic viniagrette a garnish. That's just me. To me a
garnish is just that... a garnish. It's a plate decoration to me 😉

Michael

--
"The most remarkable thing about my mother is that for thirty years she
served the family nothing but leftovers. The original meal has never been
found."

--Calvin Trillin

serene <[email hidden]> hitched up their panties and posted
news:[email hidden]:

Quoted message said:

D.Currie said:

"Melba's Jammin'" <[email hidden]> wrote in
message news:[email hidden]...

Quoted message said:

Dude! C'mon, tell!! You said this:
In article <[email hidden]>,
"Michael \"Dog3\" Lonergan" <[email hidden]> wrote:

> When we entertain I'll make a decent meal. It's usually nothing
> real flashy. However I have learned one thing. Garnish to the
> hilt 😉

Let's hear it. I'm a slacker with garnishes.

If garnishes means just for presentation, then no, that's not my
thing. I don't do sprigs of parsley or curls of orange peel.

I do, or lemon wedges, or sprinkles of minced cilantro, or paprika, or
whatever seems like it will help with the color/presentation. I don't
do it all the time, but fairly frequently. It takes a minute and makes
my family feel they're being served something special.

serene

Ohhh... I use Cilantro when it's home grown. Paprika I use sometimes.
Yikes, now that I think about it I use lots of stuff.

Michael <- Uses lots of lemon with fish

--
"The most remarkable thing about my mother is that for thirty years she
served the family nothing but leftovers. The original meal has never been
found."

--Calvin Trillin

"serene" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

D.Currie said:

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dude! C'mon, tell!! You said this:
In article <[email hidden]>,
"Michael \"Dog3\" Lonergan" <[email hidden]> wrote:

> When we entertain I'll make a decent meal. It's usually nothing real
> flashy. However I have learned one thing. Garnish to the hilt 😉

Let's hear it. I'm a slacker with garnishes.

If garnishes means just for presentation, then no, that's not my thing. I
don't do sprigs of parsley or curls of orange peel.

I do, or lemon wedges, or sprinkles of minced cilantro, or paprika, or
whatever seems like it will help with the color/presentation. I don't
do it all the time, but fairly frequently. It takes a minute and makes
my family feel they're being served something special.

I'd consider those ingredients in the dish. They add flavor as well as
enhancing presentation.

Donna

D.Currie said:

"serene" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

D.Currie said:

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...
> Dude! C'mon, tell!! You said this:
> In article <[email hidden]>,
> "Michael \"Dog3\" Lonergan" <[email hidden]> wrote:
>
>> When we entertain I'll make a decent meal. It's usually nothing real
>> flashy. However I have learned one thing. Garnish to the hilt 😉
>
> Let's hear it. I'm a slacker with garnishes.

If garnishes means just for presentation, then no, that's not my thing. I
don't do sprigs of parsley or curls of orange peel.

I do, or lemon wedges, or sprinkles of minced cilantro, or paprika, or
whatever seems like it will help with the color/presentation. I don't
do it all the time, but fairly frequently. It takes a minute and makes
my family feel they're being served something special.

I'd consider those ingredients in the dish. They add flavor as well as
enhancing presentation.

But sometimes, at least for me, they're not part of the dish unless I
add them, and I add them more for looks than taste, but I see what
you're saying. I guess it's a fine line.

serene

Michael "Dog3" Lonergan wrote on 18 Mar 2006 in rec.food.cooking

Quoted message said:

I don't consider balsamic viniagrette a garnish. That's just me. To
me a garnish is just that... a garnish. It's a plate decoration to me
😉

Michael

--
"The most remarkable thing about my mother is that for thirty years
she served the family nothing but leftovers. The original meal has
never been found."

How do you feel about coulees? Say raspberry or strawberry squirted in zig-
zag pattern over a blond brownie or coffee cake?

--
-Alan

"serene" <[email hidden]> wrote in message
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D.Currie said:

"serene" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sat, 18 Mar 2006 11:01:16 -0700, "D.Currie"
<[email hidden]> wrote:

>
>"Melba's Jammin'" <[email hidden]> wrote in message
>news:[email hidden]...
>> Dude! C'mon, tell!! You said this:
>> In article <[email hidden]>,
>> "Michael \"Dog3\" Lonergan" <[email hidden]> wrote:
>>
>>> When we entertain I'll make a decent meal. It's usually nothing real
>>> flashy. However I have learned one thing. Garnish to the hilt 😉
>>
>> Let's hear it. I'm a slacker with garnishes.
>
>If garnishes means just for presentation, then no, that's not my thing.
>I
>don't do sprigs of parsley or curls of orange peel.

I do, or lemon wedges, or sprinkles of minced cilantro, or paprika, or
whatever seems like it will help with the color/presentation. I don't
do it all the time, but fairly frequently. It takes a minute and makes
my family feel they're being served something special.

I'd consider those ingredients in the dish. They add flavor as well as
enhancing presentation.

But sometimes, at least for me, they're not part of the dish unless I
add them, and I add them more for looks than taste, but I see what
you're saying. I guess it's a fine line.

serene

In my mind, a garnish is like the restaurant sprig of parsley that no one
eats. If you chop up the parsley and put it on top of the food, that's a
different story.

Donna

D.Currie said:

In my mind, a garnish is like the restaurant sprig of parsley that no one
eats.

Heh. I do.

serene

"Michael "Dog3" Lonergan" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"D.Currie" <[email hidden]> hitched up their panties and
posted news:[email hidden]:

Quoted message said:

"Melba's Jammin'" <[email hidden]> wrote in
message news:[email hidden]...

Quoted message said:

Dude! C'mon, tell!! You said this:
In article <[email hidden]>,
"Michael \"Dog3\" Lonergan" <[email hidden]> wrote:

> When we entertain I'll make a decent meal. It's usually nothing
> real flashy. However I have learned one thing. Garnish to the hilt
> 😉

Let's hear it. I'm a slacker with garnishes.

If garnishes means just for presentation, then no, that's not my
thing. I don't do sprigs of parsley or curls of orange peel.

If it's an ingredient in a dish or condiments, then yes, sometimes
I'll artfully arrange things.

It's really hit or miss. Sometimes it's fresh veggies on a bed of
greens with a drizzle of balsamic vinaigrette, and sometimes it's just
salad in a bowl.

I don't consider balsamic viniagrette a garnish. That's just me. To me a
garnish is just that... a garnish. It's a plate decoration to me 😉

Like I said, I don't do garnishes. If I'm not supposed to eat it, I don't
want it on the plate. If I can eat it, I don't consider it a garnish, it's
part of the dish.

But I'm not opposed to "presenting" the dish with things artfully arranged.
I've even been known to make radish roses on occasion :-)

Donna

D.Currie wrote on 18 Mar 2006 in rec.food.cooking

Quoted message said:

But I'm not opposed to "presenting" the dish with things artfully
arranged. I've even been known to make radish roses on occasion :-)

Donna

Would smell the same with another name.

--
-Alan

Mr Libido Incognito <[email hidden]> hitched up their panties and posted
news:[email hidden]:

Quoted message said:

Michael "Dog3" Lonergan wrote on 18 Mar 2006 in rec.food.cooking

Quoted message said:

I don't consider balsamic viniagrette a garnish. That's just me. To
me a garnish is just that... a garnish. It's a plate decoration to
me 😉

Michael

--
"The most remarkable thing about my mother is that for thirty years
she served the family nothing but leftovers. The original meal has
never been found."

How do you feel about coulees? Say raspberry or strawberry squirted in
zig- zag pattern over a blond brownie or coffee cake?

To me it's a garnish but I love coulees. I use squirt bottles for it.

Michael < loves strawberry coulee

--
"The most remarkable thing about my mother is that for thirty years she
served the family nothing but leftovers. The original meal has never been
found."

--Calvin Trillin

Mr Libido Incognito <[email hidden]> hitched up their panties and posted
news:[email hidden]:

Quoted message said:

D.Currie wrote on 18 Mar 2006 in rec.food.cooking

Quoted message said:

But I'm not opposed to "presenting" the dish with things artfully
arranged. I've even been known to make radish roses on occasion :-)

Donna

Would smell the same with another name.

Oh hell... I'm not fancy 😉

Michael

--
"The most remarkable thing about my mother is that for thirty years she
served the family nothing but leftovers. The original meal has never been
found."

--Calvin Trillin

In article <[email hidden]>,

Michael \'Dog3\' Lonergan said:

Mr Libido Incognito <[email hidden]> hitched up their panties and posted
news:[email hidden]:

Quoted message said:

Quoted message said:

How do you feel about coulees? Say raspberry or strawberry squirted in
zig- zag pattern over a blond brownie or coffee cake?

To me it's a garnish but I love coulees. I use squirt bottles for it.

Michael < loves strawberry coulee

Coulis. Do you cook it or just puree fruit? Strain seeds? Thicken it?
(A coulee is something else entirely. "-)
--
-Barb
<www.jamlady.eboard.com> Updated 3-17-2006, The $400K Condo in the
'Hood
"If it's not worth doing to excess, it's not worth doing at all."

"Melba's Jammin'" <[email hidden]> wrote

Quoted message said:

Quoted message said:

Michael < loves strawberry coulee

Coulis. Do you cook it or just puree fruit? Strain seeds? Thicken it?
(A coulee is something else entirely. "-)

I've been giggling away at the thought of Michael putting
coulee on his plate.

nancy

Melba's Jammin' <[email hidden]> hitched up their
panties and posted news:[email hidden]:

Quoted message said:

In article <[email hidden]>,

Michael \'Dog3\' Lonergan said:

Mr Libido Incognito <[email hidden]> hitched up their panties and posted
news:[email hidden]:

Quoted message said:

Quoted message said:

How do you feel about coulees? Say raspberry or strawberry squirted in
zig- zag pattern over a blond brownie or coffee cake?

To me it's a garnish but I love coulees. I use squirt bottles for it.

Michael < loves strawberry coulee

Coulis. Do you cook it or just puree fruit? Strain seeds? Thicken it?
(A coulee is something else entirely. "-)

I usually cook it. If it's seeded I'll strain it. I don't normally thicken
it. I decorate plates with a coulee. I squeeze it around and make a design
on it.

Michael

--
"The most remarkable thing about my mother is that for thirty years she
served the family nothing but leftovers. The original meal has never been
found."

--Calvin Trillin

"Nancy Young" <[email hidden]> hitched up their panties and posted
news:[email hidden]:

Quoted message said:

"Melba's Jammin'" <[email hidden]> wrote

Quoted message said:

Quoted message said:

Michael < loves strawberry coulee

Coulis. Do you cook it or just puree fruit? Strain seeds? Thicken it?
(A coulee is something else entirely. "-)

I've been giggling away at the thought of Michael putting
coulee on his plate.

nancy

Gawd... my spelling is horrid.

Michael <- Totally humiliated

--
"The most remarkable thing about my mother is that for thirty years she
served the family nothing but leftovers. The original meal has never been
found."

--Calvin Trillin