Garnish

[Ian_Davies]

What is it actually for?

Why do so many chefs prepare a superb meal then feel the need to sprinkle pointless green bits on it at the death?

There should be a global law against it.

 

[NHughes]

Baby Plum tomatoes or the vine tomatoes cut in half with a light sprinkling on salt goes with every meal

 

[Ian_Davies]

Tomatoes are fine in their various forms, but green garnish?

Pointless!

 

[Desert Orchid]

It's purely for aesthetic decoration, a bit like fascinators on women at race meetings, and to distract the consumer from how small the portions are.

(Also a bit like the fascinators on women at race meetings...)













(Only jesting, ladies, HONEST!!!)

 

[Ian_Davies]

I happen to think a cute woman can look even cuter wearing a fascinator - fascinators are infinitely better than hats in my book.

But garnish isn't infinitely better than anything!

I've been known to individually remove every bit of it off a meal in restaurants to make a statement (admittedly, some might say said statement amounts to: "Davies being a **** AGAIN, nothing to see here).

 

[Robicheaux]

A sprinkling of finely chopped chives, on a plate of scrambled eggs, may prove to be the exception here.

 

[Ian_Davies]

For me, that's not garnish, it's a legitimate component of a dish.

 

[2017diary]

I find that garnishing my toast with beans works every time - especially if they are Branston beans

 

[Ian_Davies]

Beans aren't garnish either - that's allowed.