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.