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.
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Tangerine and Cinnamon 
Because that’s what you want in your food: the sense that it’s getting away.
Jane-Anne Hobbs calls this plating ‘skidmarks’. Really conveys that all-important sense of motion.
@ 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.
That’s super special. I’m going to do me some shooting star schmears on the dinner plates tonight.