Originally Posted by
nathanmbailey
I'm from the Southern School of Cooking, as in I like Cajun food. So, basically, I throw everything into a pot then pour it over rice. Gumbo, Red Beans and Rice, Eutufee, Jumbalaya, all that stuff. Not to mention Asian food, I love Bulgogi. Add to that stews and pot roasts where all I have to do is throw a big lump of cow into a crock pot with some vegetables. I was on my own a lot so I just made whatever concoction I could pull off, froze it, then when I was actually around to eat, warmed it up and threw it on some rice and called it a meal.
I've worked in a lot of restaurants, so I do like having the clean, neat look of everything seperated on a plate, but at the same time, some good looking plates come with things touching. Like a surf-and-turf we did at one of the places, a 6oz fillet with a 6oz lobster tail over it, surrounded by the mashed potatoes and either a certain type of green that would go fine around the sides (steamed brocollie, asparagas, etc) or the greens on a small sideplate.
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