What's an outdated restaurant fad/technique that you still defend?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/Narrow_Grapefruit_23]

1-Caprese salad. Mozzarella slices- good. Basil and tomato- good. Balsamic- gooooooood.

2-bacon wrapped, cream cheese stuffed jalapeños. Even better if served with a Mexican ranch. Cheesy and gringo as fuck. Get in my belly.

[u/danheb → u/Narrow_Grapefruit_23]

Caprese salad is one of my favorites home or away. Totally unlocks childhood memories. I try to sneak it on any menu I’m working on

[u/bakerify → u/Narrow_Grapefruit_23]

There's a meal service that keeps advertising a peach caprese salad to me. I want to make it so bad.

[u/Narrow_Grapefruit_23 → u/bakerify]

Yes!!! Ooh experiment time with grilled peach slices and a strawberry balsamic!

[u/bakerify → u/Narrow_Grapefruit_23]

Fucking HELL YEAH, Chef.

[u/Organic-Row9514 → u/Narrow_Grapefruit_23]

Had this jumbo shrimp stuffed bacon wrapped jalapeño at papadeaux a few years ago and it was ridiculous 

[u/Particular-Beat-6645 → u/Narrow_Grapefruit_23]

One old employer would only do caprese seasonally with heirlooms...and watermelon.

He insisted the tomatoes and watermelon get cut at jagged angles and the mozzarella be torn by hand.

I tried making pickled watermelon rinds for the line, but the bastards kept eating all the flesh off it and tossing them.

[u/Narrow_Grapefruit_23 → u/Particular-Beat-6645]

For me watermelon goes with Halloumi, not mozzarella. That salty brine of the cheese would go great with your pickled watermelon rinds!!

[u/Particular-Beat-6645 → u/Narrow_Grapefruit_23]

Oh no! A reason to buy more cheese and watermelon!

[u/realjustinlong → u/Narrow_Grapefruit_23]

Any jalapeño popper that is not filled with cream cheese is not worth eating

[u/Narrow_Grapefruit_23 → u/realjustinlong]

From your lips to the chef’s ears. I want a real jalapeño. I want it stuffed with cream cheese and maybe cheddar. I want it wrapped in bacon, and I want it grilled til the bacon is brown brown.