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Foodie Pseudery (32)

Gilt Taste’s series, ‘The Art of Plating’, is a foodie pseud’s joy. This is from an article on Wylie Dufresne’s rib comet:

For the placement, we call that a schmear—taking a quenelle, something very symmetrical, and grabbing the corner and destroying it. We’ve messed around a lot with putting something on a plate, and then moving or changing it, and we like it when it can give the dish a sense of motion.

4 Comments Post a comment
  1. Because that’s what you want in your food: the sense that it’s getting away.

    October 12, 2012
  2. Steve #

    Jane-Anne Hobbs calls this plating ‘skidmarks’. Really conveys that all-important sense of motion.

    October 12, 2012
  3. @ Steve, Sarah: I would like to know if these schmears are plated on slate roof tiles. We have to eat off roof tiles because they make such a pleasant noise when you scrape your knife across the schmear.

    October 12, 2012
  4. That’s super special. I’m going to do me some shooting star schmears on the dinner plates tonight.

    October 12, 2012

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