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    Did a search of the forum, didn't find anything.

    I've now seen several food programs/books where i've seen gold leaf as decoration.

    Now, although i wish i had enough money to spend on such extravagencies (such is uni life...) i'm wondering if any of you have had been more fortunate.

    what have your experiences been? Does it *actually* add anything?

    Or, in general, what do you guys think of having gold on your food? =P
    (In Micheal Roux Jnr's service, my thoughts were kinda summed up in: "can i keep it?)
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    It doesnt actually have any taste at all. Its simply there for aesthetic purposes, kind of like food coloring. Of course, some may claim that it makes the dish taste better, but then again its just the fact that the gold flakes increases the expectations of one's perceptions, hence making one believe the dish tastes better with the gold than without...

    The first time you do sort of admire it a bit, but afterwards the novelty diminishes and soon it just becomes unnecessary and unappreciated, its a sign that the chef's abilities arent up to scratch so he/she relies on the gold to compensate for the flaws in the dish itself.

    If youre thinking you can collect it and sell it, well you would have to eat A LOT of gold flake decorated dishes...
 
 
 
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