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Garnishes

Orang Utan said:
sure, but a garnish is primarily a decoration. the best kind of garnish would be one that added flavour too.
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I think the garnish is primarily the last bit you add before serving whether it be decorative or just for taste. As it's the last thing you add it's likely to be seen/ smelled/ tasted as it's served and as you start eating it, and it's this initial impression which is important (either when taste or appearance are the key aspect of the garnish).
 
Would you eat a holly leaf on a Christmas pudding? A sprig of rosemary? A past-it-looking carrot carved into the shape of a flower in a Chinese restaurant?
 
I don't like anything on my plate that im not supposed to eat. I particularly hate the sprog of mint you often gt on a dessert. Fuck off!
 
Orang Utan said:
Would you eat a holly leaf on a Christmas pudding? A sprig of rosemary? A past-it-looking carrot carved into the shape of a flower in a Chinese restaurant?
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Never seen holly on an Xmas pub. Sprig of rosemary - not seen that as a garnish either. Nor, I regret, this aged carved carrot. Stop sweating the small stuff, ou. It's not doing you any good.
 
souljacker said:
Well, that actually says 'many' aren't intended to be eaten so we are both wrong.
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There used to be little "chefs hats" in one of my mum's kitchen drawers. These had been given to her as (part of?) a wedding present and were for putting into the exposed bones of roast lamb or something. I never saw them used. They just sat in a drawer next to the nozzles for the icing piston and the birthday candles.

They were a sort of garnish I suppose.
 
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