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Apr 5, 2014 10:07 AM

Enough with the schmeer. The 80's are over.

I'm dumbfounded that the schmeer is still found in many otherwise wonderful establishments with sophisticated menus. Why oh why do some wonderful chefs insist on putting repulsive skid marks on my plate?

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  1. A bagel with a schmear ain't going anywhere. And I don't mind the thing you're talking about, either. It's just sauce on the bottom instead of the top. If you don't like it, drag your food through the sauce and then flip it over. Problem solved.

    3 Replies
    1. re: small h

      Yup. I much prefer the sauce on the bottom, I can see what I am eating and it is easier to choose how much sauce I want with each bite. I don't think that a schmear or a puddle is going anywhere, no more than a drizzle or glop of sauce over the food is going anywhere. Nothing wrong with any of those things (to me) if done with purpose.

      Glop the gravy over my mashed potato...but schmear the pear brandy rosemary emulsion to the side of the plate please. I might not want it over everything.

      1. re: small h

        I agree, the only way I order a bagel is with a "schmear"..and I don't pronounce the "r" either. Also agree about the sauce on the bottom.

        1. re: monavano

          Is that why they finger-paint with my sauce?

        2. if that is the way the cook/establishment likes to present their craft, it is their choice. Only violent revolusion to this minor garnishing of plates will change it. Otherwise, it is no big deal to me, that said I could do without it.

          1. Was the schmear being done in the 80's?
            I don't mind the schmear.
            What I friggin' hate is the squiggly lines all over the food and plate...the 90's are calling and they're over it too.

            3 Replies
            1. re: Beach Chick

              You're not a designer chick? I hate that stuff, except on Hostess Cup Cakes.

              1. re: treb

                Squiggly lines are a good thing on a Hostess cup cake. .but I've seen them squigged out over crème brulee to Lobster..#major fail.

                No ho ho's for've lost weight and looking good!

              2. re: Beach Chick

                I thought the 80's was more " tiny bits of geometrically cut food, piled high in the middle huge plates" kind of era? Or was that the 90 's....I must be getting old, it's all a blur ;)

              3. When it comes to the bagel, I'm OK with the Schmeer! Anything else not!

                2 Replies
                1. re: treb

                  So am I, but what has dear Lord has become of the schmear? Used to be totally understood as a very light coating of cream cheese (or, less common, butter): now, every bagel behemoth is filled with at least half an inch of the stuff. I spend more time trowelling it off, no matter what I tell the folks behind the counter. Ya think they'd be happy to save on their schmears.

                  1. re: bob96

                    I don't know how far back you're reference is, but in the 60s, we were getting an inch of cream cheese between bagel halves, maybe 3/4" if we asked to go light on it.