On Sat, 08 Aug 2015 21:21:14 -0400, Dave Smith
> wrote:

> 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.
>

Perhaps you can google a picture of what you're so opposed to so I can
understand your problem is with it. I have no problem with food
that's presented to me like this
http://www.steigenbergeristanbulmasl...04/gourmet.jpg


--

sf