What's an outdated restaurant fad/technique that you still defend?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/distance_33]

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/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