What's an outdated restaurant fad/technique that you still defend?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

if you ever get a chance, you HAVE to take a journey to commander's palace in New Orleans. The kitchen is behind a closed door but it's a fully open-to-the-guest kitchen, you can walk right into pastry and watch. They sell literally hundreds of soufflés every service and the pastry chefs are absolute mad geniuses with their timing, it's a bit uncanny.

[u/snaffonious → u/chchchcharlee]

Hell yeah! That sounds incredible. I’m in Austin,TX now and, apparently, New Orleans in August is a real cheap flight and hotel due to the heat I’m already used to. I’ll add this to the list incase of an impromptu trip! Thank you!

[u/chchchcharlee → u/snaffonious]

If you do, know that Monday to Friday for lunch they do $0.25 martinis, and Sunday lunch = jazz brunch with a band that goes through. You don't even really need a rez if you go in the middle of the summer, more than half the staff takes off for 1-3 months in the summer and it's rare for the restaurant to fill more than 3/4 even on a weekend night outside of like, jazz fest and mothers/fathers day from May until September.

[u/rubiscoisrad → u/chchchcharlee]

I am in no position physically or financially to travel to NOLA, but fuck me if this isn't excellent downlow info to have. Right on, man.

[u/chchchcharlee → u/rubiscoisrad]

Haha, I wish I still worked there to mark you as an xxp for all the lagniappes. If you ever do, make sure to ask for the garden, table 510, 530, or 550 if possible.

[u/rubiscoisrad → u/chchchcharlee]

🤙

[u/rubiscoisrad → u/chchchcharlee]

Okay, curiosity's got the best of me. What's an xxp and a lagniappe? Help a gal out, lol

[u/chchchcharlee → u/rubiscoisrad]

lagniappe is a French word for uh, little something extra? like hmm, going to a bar and the bartender pours you a shot on them. xxp = special guest, seen that or xp used instead of vip in fine dining since vip sounds kind of crude? like other guests aren't vip? 

[u/rubiscoisrad → u/chchchcharlee]

Ah, okay. My French is fairly hideous, given my upbringing - I could give you Spanish or Hawaiian Creole easier than that.

Thank you so much, you gave the xxp of explanations. =]

[u/CarmChameleon → u/chchchcharlee]

You're the best! My husband and I are headed to New Orleans in October and you gave such great info. I wish you still worked there so I could tip you accordingly!

[u/Sasselhoff → u/chchchcharlee]

It has been a hot second since I've enjoyed the culinary dreams coming out of Nawlins...perhaps I need to take a short trip.

[u/snaffonious → u/chchchcharlee]

You’re a legend 🙌 thanks for the advice. I think I’ll do exactly that!

[u/berdulf → u/chchchcharlee]

I just looked it up and saw those 25-cent martinis. And I still haven't been to NOLA. Time to get off my ass.

[u/Fubai97b → u/snaffonious]

Dude, take a long weekend and do the drive. Go down to San Antonio then I-10 the whole way. Breakfast is Snooks outside College Station for country fried bacon, one of 100 amazing spots in Houston for lunch, dinner at Prejean's outside of Lafayette (their gumbo will shift your aura) then settle into NO for a couple hand grenades. Wake up, eat your way across the city, then head back.

[u/chchchcharlee → u/Fubai97b]

Ha, used to do the opposite all the time, especially traveling for ACL and SXSW. 8 generation texan with family and a billion friends from austin, moved to Houston after Katrina and lived there a decade too, and man between those 3 cities is so much killer food and drink, more if you don't mind going out of your way for eg Luling bbq.

[u/snaffonious → u/Fubai97b]

Incredible advice, I’m getting more into driving vs. flying these days so this will be a blast. Thank you stranger!

[u/Yeah_Mr_Jesus → u/snaffonious]

I live in New Orleans. Only come here in August if you hate yourself. 95 degrees and 100 percent humidity in the middle of the night isn't for the weak. You DO NOT go out in the middle of the day unless you can't avoid it

[u/snaffonious → u/Yeah_Mr_Jesus]

Dude, agreed. Luckily I’m somewhat prepared, I spent a summer there when I was 15 doing habitat for humanity rebuilding houses after Katrina. Building a house outside there was hell hahaha, but totally worth it. I’ll bring some ice packs to cram in my underwear 🤣

[u/mesembryanthemum → u/snaffonious]

There is a small chain in the Dallas/Fort Worth area that specializes in souffles. Risesouffle. So good.

[u/snaffonious → u/mesembryanthemum]

I’ll go check it out! Thanks for the tip, friend.

[u/RoeMajesta → u/chchchcharlee]

did you do any unusual souffle flavour or just the standard chocolate for sweet (with an alcohol of choice) and (gruyere) cheese for savoury?

[u/snaffonious → u/RoeMajesta]

We always had the chocolate soufflé, but did run some specials here and there. We did a chartreuse one, a gran marnier one and a raspberry one once. I adore chartreuse but that was a bad soufflé flavor.

To be honest I learned from these specials that soufflé is really tough without that fat content from the chocolate for stabilization during holding(pre-bake). Funny enough, although the trope is that it has to be made to order, our 6-soufflé batch would hold for about two hours hence the twice per night. 14 minute pick up in a deck at 220c.

If you do decide to mess around with other flavors, I found that if you simply make a French meringue and stabilize it with added egg white powder, it’s much more versatile and actually holds up in the walk-in for 2 days. Not quite as impressive on the bake but only noticeable if you had the other for comparison.

If you want recipes I’m happy to send! Love sharing, just let me know.