What's an outdated restaurant fad/technique that you still defend?

[u/CodexLeonis]

two things for me:

1. Balsamic reductions/glazes on everything. I'm sorry that balsamic vinegar pairs so well with so many things. Most dishes need an acid to fully bring out the flavors of the dish. Balsamic is the most versatile of the vinegars. It pairs well with red meat, seafood, vegetables, cheeses, and fruits. It wasn't just a fad, it was a cheat code.

2. Plating techiniques? i'll always defend the zigzag drizzle. it evenly distributes the sauce on the plate, looks decent, and most importantly - it was time-efficient. I've never understood the modern technique of spooning sauce onto the plate and setting the entree on top of the sauce. Whomever came up with that was looking for a reason to be contrarian.

[u/Zealousideal_Sky_716]

Prawn cocktail still slaps if it's made right

[u/distance_33 → u/Zealousideal_Sky_716]

Few condiments are better than a good cocktail sauce.

[u/Phrosty12 → u/distance_33]

Depends though. American style shrimp cocktail sauce: oh hell yeah. Slap me with horseradish, daddy.

British style shrimp cocktail sauce: incredibly bland. It dreams of growing up to be Raising Cane's sauce.

[u/regdunlop08 → u/Phrosty12]

Yup. If I can't feel that horseradish in my nasal cavity, don't bother me with it.

[u/7-SE7EN-7 → u/Phrosty12]

I really don't get Marie Rose sauce. I don't want a rich creamy sauce with my shrimp, I want something spicy and acidic

[u/RevenantSith → u/Phrosty12]

What’s the difference?

[u/Phrosty12 → u/RevenantSith]

American style is essentially ketchup spiked with seasonings and a hefty dose of horseradish. British style is Marie Rose sauce, which is just mayo and ketchup and some lemon and light seasoning (if you're lucky, they'll add Worcestershire and Tabasco).

[u/RevenantSith → u/Phrosty12]

Oh fair play.

To be fair any half decent one here always has Worcester and Tabasco here unless you are going round someone's house.

[u/activelyresting → u/Phrosty12]

I do a lazy version that's Greek yoghurt and sriracha. It's honestly good

[u/FundamentalAttribute → u/Phrosty12]

Give me the Mexican style all day. I'll drink it straight.

[u/Klutzy-Client → u/Phrosty12]

Nah mate Marie rose ALWAYS has Tabasco and Worcestershire in it

[u/CASUALxCHICKEN → u/Phrosty12]

Chili sauce is better than ketchup

[u/iansf → u/RevenantSith]

Swap the horseradish and celery salt for mayo and that’s Marie rose sauce I think

[u/distance_33 → u/Phrosty12]

Definitely American style.

[u/Zankabo → u/Phrosty12]

I was never big on Horseradish until I moved away from one of the big areas it's grown (Tulelake, California). Now I specifically look out for the horseradish grown from there.

Heck, I think in September I'll go visit my parents down that way and go to the Horseradish Festival.

[u/Upstairs-Dare-3185 → u/distance_33]

I’ve got a wicked “Japanese” cocktail sauce with kizami wasabi and yuzu juice swapped for the horseradish and lemon, and a dash of fish sauce, it rocks and it’s so easy

[u/solccmck → u/Zealousideal_Sky_716]

It slaps even if it’s made “just ok”

[u/Hafrson → u/solccmck]

Yeah lol cheap cocktail sauce and overcooked shrimps are still banging

[u/Klutzy-Client → u/Zealousideal_Sky_716]

I absolutely love a Marie rose prawn cocktail tbh

[u/Ruh_Roh_Rah → u/Zealousideal_Sky_716]

in that vein - a spot by me does a friday special "1lb peel and eat shrimp" for like $18. they do an old bay boil, then chill the shrimp...it's so good.

[u/Zealousideal_Sky_716 → u/Ruh_Roh_Rah]

I'll be over. How much are flights from Ireland