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Admiral Snaccbar @Chris Mench Serving shrimp with the tail still on when it’s already mixed into something (pasta, rice, etc) is insane.
Putting anything inedible on a plate is insane.
If its on my plate in a restaurant, I will attempt to eat it.
I was on a school trip to a hotel, and was handed some dragon fruit. They didn’t tell me how to eat it, so I bit right into it. Took out a big chunk and wanting to try something new I kept chewing it.
The man had a look of what was a mix between horror and surprise on his face and told me to spit it out.
Not really a plate but I was handed something with inedible parts and no instructions. Similar I suppose?
Not sure if this is a thing everywhere, but a lot of bakeries around here will serve baked goods on a plate with a napkin under the baked goods. Not a big problem with things like croissants, but when cakes and stuff with sticky bottoms are served like this, it drives me insane. Both the purpose of the napkin and the plate has been defeated.
You can 100% eat the tails and I 100% do this
Do you mean the exoskeleton?
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Fun fact: The original purpose of parsley on a plate was that it was there for you to eat. Specifically there for you to eat at the end of a meal as a breath freshener.
People don’t eat parsley?
I love parsley. Who are the idiots leaving parsley on the plate?
Parsley is one of my favorite things.
And chimichurri is amazing
Skewers and other utensils are obviously OK. Some parts of natural foods can sometimes act like skewers or utensils, too, so that just becomes a normal part of the presentation and eating method. Like cocktail shrimp should still have the tails on, as a little handle.
When I was a little kid, I ate one of those red peppers at a Chinese restaurant. I didn’t know that you were supposed to pick them out. This probably explains my love of spicy food.
You were supposed to not eat those? Well, I figured, I’m not obligated to eat everything if I want less spicy, but I never thought that those are decorative
I wouldn’t say insane but that’s defo against the rules for me. I often have chefs who want us to leave the bellybuttons on cherry tomatoes and I get this mildly niggling feeling because I read a few years ago that they’re poisonous.
They’re not. Trust me, my niece ate almost nothing except grape/cherry tomatoes for the first 4 years of her life, she’d never have made it. I’ve personally eaten whole cherry tomatoes more days than I haven’t in the last month and I feel great.
You now have me wondering if the killer tomatoes in Attack of the Killer Tomatoes are venomous.
I think they’re just heavy.
Can you direct me to any sort of source on that? I did a brief search, and I see some information about toxins found in tomato plants in general, (mostly stems, leaves, and green/unripe tomatoes), but nothing that specifically discusses a higher concentration in the “belly button” (I assume you mean the core/where the stem connects?) vs. the rest of the fruit.
Well like I say, I just read it somewhere a few years ago, and I’ve just had a brief search myself and found the same thing as you basically.
On cherry tomatoes they’re so tiny it doesn’t really matter. You can even eat the stems in larger tomatoes once in a while (though it tastes bad), the amount of solanine left is miniscule. On ripe tomatoes that is.
Do it.
Lock eyes with the chef.
Don’t let them win.