On 2015-08-08 20:29, sf wrote:
> 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.
>

By then the juices have already dripped down into the other things on
the plate. Not stacking food in a pile does not mean there can be no
presentation.