What did you eat last night for dinner?

[mgm9128]

Yes. That was my next thought. Fennel was used in the salad next to my fish, kumquats were used in the beurre blanc, and basil was used in the stuffed squash.

 

[itsstillmatt]

Originally Posted by mgm9128

Yes. That was my next thought. Fennel was used in the salad next to my fish, kumquats were used in the beurre blanc, and basil was used in the stuffed squash.
That doesn't mean it makes sense. Look, I like kumquats as much as anybody. I keep them around the house and toss them in my mouth all the time, but you don't really want to eat a slice of kumquat that is stuck to the plate like that. The basil leaves make no sense either. Why would you eat them? You'd be better off concentrating on the squash blossoms and making them a bit nicer. The fennel frond is fine, though too big. The top of the squash totally makes sense. Keep it. It isn't about whether it exists somewhere in the dish, ingredients don't need tombstones to identify them. It is about whether it makes sense from the perspective of eating. You don't want somebody thinking "well, should I actually eat this part?"

 

[Piobaire]

Originally Posted by Manton

Sure, just limit to one per plate.

I recall at Robuchon that the veal dish had a little (tied) sprig of rosemary, woody stem and all.

Also, I think your little pumpkin thingy is cute, lid and all, even if the stem is totally unedible.

When I was there, I also remember a spear of lemongrass (I think) used as a handle and was quite inedible appearing to me.

 

[mgm9128]

I agree. Clearly, when I plate, my aesthetic mind has a tendency to take over the rational one.

 

[itsstillmatt]

Originally Posted by mgm9128

I agree. Clearly, when I plate, my aesthetic mind has a tendency to take over my rational one.
Honestly, it looks worse because of it as well, in my opinion.

 

[mgm9128]

I appreciate your honesty. And I am starting to understand why. My last few plates I have been trying to add much less. Like with that black bass in the pool of blood. I was so tempted to throw some green on top of the fish, but I settled with leaving well enough alone, and I think it turned out better that way.

 

[itsstillmatt]

Originally Posted by mgm9128

I appreciate your honesty. And I am starting to understand why. My last few plates I have been trying to add much less. Like with that black bass in the pool of blood. I was so tempted to throw some green on top of the fish, but I settled with leaving well enough alone, and I think it turned out better that way.
Definitely. That is one reason it looked a lot better.

 

[Manton]

If you want some unobtrusive, edible green, just sprinkle some minced or chiffonade parsley.

 

[mgm9128]

Originally Posted by Manton

If you want some unobtrusive, edible green, just sprinkle some minced or chiffonade parsley.

I used to be very heavy handed with the parsley and thyme. I always thought every dish needed something green on it. Now, I understand why that isn't necessarily so. Just look at Matt's chicken.

 

[kwilkinson]

Originally Posted by Manton

If you want some unobtrusive, edible green, just sprinkle some minced or chiffonade parsley.

IMO parsley usually adds very little to a dish. I think it's a kind of silly garnish. I mean, it adds almost no flavor, so it doesn't make much sense, and when I see it I think "wow, garnished with parsley. woohoo." In some cases, a fried parsley leaf works great though.

 

[Manton]

That's why parsely is nice. It addes color and a little flavor, not much, but it's a flavor that A) goes with everything and B) gets in the way of nothing.

Thyme is too strong and absolutely does not work with certain dishes.

 

[kwilkinson]

I can see why you like it for that reason. For me, though, if I think a dish needs green then I'll take something green already in the dish, or find a way to fully incorporate a flavor and then garnish with a green that matches with that flavor. It's very rare that I look at a plate and think "man this'd look a lot better with some parsley."

 

[Manton]

Originally Posted by kwilkinson

It's very rare that I look at a plate and think "man this'd look a lot better with some parsley."
that's because you are not a frog

 

[mgm9128]

This was the fish plate, as a whole:

The reason I didn't initially post this shot was because I felt that, although the flavors worked well together, the design and layout just didn't work well as a one plate dish; they look like two separate meals. I think I would have been better off plating the salad separately from the fish, in this case.

 

[itsstillmatt]

I like chives, in general. Also sorrel, which has such a great flavor and goes so well with fish. Chervil is much prettier than parsley. Still, this time of year there are so many beautiful green things out there that you really don't need to search or anything.