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What's that doing there? Or "too many things on the plate"


General Discussion 11

What's that doing there? Or "too many things on the plate"

Ruth Lafler | Sep 3, 2014 12:17 PM

I blame the cooking shows on TV, where they are always itemizing the 57 ingredients they put on the plate. In the hands of a great chef, layering and contrasting ingredients can be amazing, but in the hands of a not-so-great chef, it's just bizarre.

A recent example: I ordered grilled lamb chops. The lambchops themselves were excellent, as was the bed of polenta they were sitting on. But what was with the "orzo salad" (I usually like orzo, but this had way too much cucumber, sort of a chopped cucumber-tomato salad with orzo) and why were there four big scoops of it? Even more puzzling, if you're going for a Greek (or at least, Mediterranean) themed plate, what the hell did the herbed creme fraiche have to do with it? And why was it sitting in a little stainless steel cup wedged onto the plate overflowing with chops, polenta and orzo salad?

KISS: keep it simple, stupid!

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