Originally Posted by tooge:
Little messy. The skin on the thigh isn't as dark as it looks in the pic. I don't give a shit about looks, this meal was fantastic
Same with my ribs and beans. I wanted to eat, not plate and style a rib dish. They were very tasty. [Reply]
Originally Posted by Fire Me Boy!:
Same with my ribs and beans. I wanted to eat, not plate and style a rib dish. They were very tasty.
My food is always a bit on the homey side as far as looks go. I like sloppy food. Heh. Like that chicken. I grill it for a few minutes on each side, then apply a sweet and tangy bbq sauce to one side, flip it, then to the other side, flip it, etc for about 7 or 8 layers, giving it a minute or so to carmelize between layers. It ends up with several layers of carmelized sauce over juicy chicken. It's just very very messy. Wife wanted it for moms day though. [Reply]
Originally Posted by tooge:
Little messy. The skin on the thigh isn't as dark as it looks in the pic. I don't give a shit about looks, this meal was fantastic
I think it's nicely plated. As to looks, visuals do enhance a meal to most. [Reply]
Originally Posted by lewdog:
Sockeye Salmon tonight. Cooked up 2 lbs of chicken for the week along side it as well. Have corn from my garden in the foil. Was missing some kernels and didn't want the hate of Buehler on that one.
Apparently, professionals disagree with you. So that makes you the dumb one. It doesn't have to be fancy either.
Originally Posted by :
A new study led by Professor Charles Spence, the Oxford University gastrophysicist making waves in the food industry, has proven beyond doubt that making something look good makes it effectively taste better too.
Originally Posted by :
Presentation is crucial when serving any meal," says Michael Crane, corporate executive chef of ARAMARK, which provides food services to hospitals, universities, stadiums, and businesses around the world. "You need to create 'art' to make your food interesting. If it looks good, they will want to try it, and that goes for healthier meals too."...
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Why Food Should Be Fun
"We eat with our eyes," says Lisa Katic, RD, an advisory board member of the American Council for Fitness and Nutrition and a member of the Food Culinary Professionals Practice Group of the American Dietetic Association. Color and texture are as important as taste, says Katic.
