Arlo and Janis by Jimmy Johnson for January 30, 2019

I remember that kind of thing from long ago. My basic rule at that age was “if they put it on my plate, they must expect me to eat it”. That worked fine for years until the first time I encountered the plastic version that places started using.

Haven’t seen it in ages. It was supposed to help with digestion. One of my kids actually ate it. yuck.

These days they would probably charge extra for the parsley.

The parsley served as a form of breath freshener.

Exploding food!

WAY too strong a flavour for anything other than the most sparing use (and not one I like anyway). Plus I’ve never been a fan of decorating food with things that aren’t going to be eaten – it’s almost like you don’t trust the food to speak for itself.

I’ll make an exception for centrepieces such as cakes.

“Bigly, that sprig of parsley made an odd impression on me.”

OMG! You guys must be used to totally tasteless food. Parsley is just a great herb, and gives a wonderful flavour. Potato-salad with loads of parsley and garlic. MMMMmmmmmm…..

My mother in law worked at a very fancy restaurant in St. Louis ages ago. She said the staff would reuse the garnish from plate to plate. Mind you this was in the ’70’s but it was a very high end restaurant. Double yuck.

He serves his chili with great aplomb. But Janis thinks it may be a bomb.

Well, there’s presentation, and then there’s just showin’ off.

Love Ludwig’s response…under the table. Smart cat.

Garnish garnish garnish.

“Presentation” is not the same thing as “a show.”

Yeshiva! What did ya make there Arlo!?! That last panel….what ever you concocted in that bowl looks awful!! No amount of garnishing can help that!

When my son was about 3 ( he is now 40) we went to a family friendly restaurant that was a step up from fast food. It was a Sunday, lots of people and noise. When his hot dog came, there was parsley on his plate. He picked it up and yelled, “Look Mom, weeds!” Everyone near looked and laughed. Great memory!

That chili has an explosion before you eat it, in addition to the one you get after.

PRE – ZEN – TAYSHON! The last step you do before you yell “Order Up!”

Whenever I prepare sea food, I use parsley. For example, steaming crab legs? Put some FRESH parsley in the water. You will be amazed.

I like mine mixed with a little sage, a little rosemary, and some thyme thrown in.

Guess what?

Cat but ;)

reminds of the the joke from the 70’s whats the difference between parsley and p***y, nonbodys eats parlsey

Those little sprigs of parsley were valuable to me as a kid….. I tried them when I had them on my plate…. and over time grew to really ENJOY their flavor and texture. So much so that one of my favorite dishes now has parsley as The MAJOR ingredient. Tabouli, a Mediterranean salad, is MOSTLY a big dish of chopped parsley with some cracked wheat and a lemony/spicy dressing. It is truly delicious and when I am fortunate enough to be able to visit a Mediterranean style restaurant, it is automatically an item I order.

As Jimmy stated, this strip is more about presentation than parsley. Presentation to me is a matter of “form over function”. Do it if you have to, but don’t dare raise the price because of it.

What do people think about the little swirls and dots of sauce they put on plates to make them look fancy?

You can eat it. Has a spicy flavor.

My grandmother grew parsley in her side yard. I found it tasted better picked right off the plant and in the newer growth. Older and darker was a much stronger bitter flavor! I really liked it!

I eat parsley salad all the time … tabbouleh