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Discussion in 'Social Life, Food & Drink, Travel' started by Fabienne, Jan 31, 2005.
This. But it's still a nice looking plate.
I understand what you're saying, but, aesthetically speaking, I don't think the plate would have looked as nice without a bit more color to help create some contrast. Granted, it also has to make sense flavor-wise, which I think it did. The squash went rather nicely with everything.
But, yeah, less is more.
We were supposed to go up to Cyrus tonight but a good friend had a really bad time, so we had steak and mac and cheese, and a lot of beer, wine and Armagnac at home.
What kind of cheese?
gruyere. what else than?
The problem is that those other things don't really add aesthetically.
Have you had Scharfe Maxx? Very similar to Gruyère.
What did you write before, dickhag?
One day, I will make a plate that you approve of.
you have. Your plates are nice but I fear that you sacrifice taste for aesthetics.
In the past, yes. Now, I work thinking first of flavor combinations that will work, rather than what will just look nice. I give myself a lot of credit on that coriander-spiced carrot puree. It was magically delicious. And it complimented very nicely the spices I used with the squab: cumin, coriander, cinnamon, cayenne, white pepper. The sweetness of the glazed carrots went well with everything, as well.
No. Just no.
If anything, maybe just some green. Why more reds and yellows? You already had It looks like a fucking jack o latern... it isn't supposed to look like the cover of the october edition of some home and cooking magazine for fat menopausal women in flyover states.
What's wrong with two pieces of squash and some blossom garnish? A garnish that imparts no real distinguished taste is usually fine, in my opinion.
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