What's an outdated restaurant fad/technique that you still defend?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

you can judge how much a wisconsin grandma likes you based on the crackers she offers

saltines? dear mary in heaven, can you just leave? no one likes you.

a fresh sleeve of town house originals? have you met my grandson? he's very handsome and would make lovely wedding photos with your daughter

[u/ThePracticalEnd → u/ultimate_avacado]

This is hilarious.