On Sat, 8 Aug 2015 18:52:52 -0400, Dave Smith
> wrote:

> On 2015-08-08 5:02 PM, l not -l wrote:
> > On 8-Aug-2015, jmcquown > wrote:
> >
> >> Grilled Pork Chop
> >>
> >> Grilled Pork Chop Served over Roasted Fingerling Potatoes and Vegetables
> >> Du jour topped with Demi Glaze
> > I'd like my pork chop alongside, not on top of, my potatoes. Thank you.
> >
> > Why do so many chefs stack food? I'm not one of those "a can't touch b"
> > people; but, I don't get the idea of the stack.
> >
>
>
> Some people seem to like it. I had a cousin who was in the restaurant
> business for years and he like it. I never did. As much as I like fish
> I never liked to to be mounted on top of a stack of rice or potatoes
> and the vegetables and dripping fish juices into them.

What's so hard about moving it off the rice if you want it
side-by-side? I like the presentation... and then I deconstruct it to
eat. You don't even need Cordon Bleu certification to do it.

--

sf