garnish but it's an edible garnish so that's something that you can do with that and let's see just chop up a little bit more
edible garnishes so um you think about the ingredients that go into a dish since parsley goes into it this is this
Put it in the garnish .
So those are some garnishes that are optional.
like a sauce or a garnish or something that you can do so you can get that sense of a chef's identity
And we'll use that as a garnish .
And the last little bit of garnish is some Thai basil, which is just basil, but it has a little more of that
And then you have these garnishes with the acid and this sour and the spicy, and it just made sense.
how the sauce and the um garnishes are applied to the to the plate.
It looks like a little bit of a garnish , doesn't it?
I'm going to save that for my garnish , I think.
And, I have a garnish .
And so I'm going to put them on the garnish .
But I would like to put a plug in for the garnish that is actually not on there today.
She's going to-- So the last-- a little bit of garnish is we have some cilantro here.
But then we did it and we worked around with the garnishes that went into-- and it's pretty unbelievable.
sour cherries and we'll use them for sauces and for garnishes .
Little bit of green onion, a little parsley garnish .
Then the last little bit of garnish that's going to go on top is I just made some popcorn this morning, made a
And then bring your garnishes .
thing you're cooking, but the garnishes on the plate and in most cases, the entire rest of the meal.
And we have the abalone and it's got a little bit sort of a grenoblaise garnish with the eggs and the chive,
And then we take that little bit of garnish here. Garnish .
chicken and you make a flavored butter out of some of the flavorings for gremolata which is a classic garnish for
So I'm going to save some of these like I did just to put on top as a garnish .
What's funny is that the tweezers-- that whole thing is really about, if I'm trying to place a garnish into a dish and my fat little
I'd like this, the roast chicken, but could I get it with the garnish that's with the steak here?
As you can see, there's probably twice as much fish, maybe a little bit more, to the garnish here.
But I just wanted to have all these architectural, beautiful entrees all stacked up with beautiful fried garnishes on them and stuff.
How do you teach 10 people, your lunch crew, to not make silly little garnishes .