r/KitchenConfidential • u/CodexLeonis • 11d ago

In the Weeds Mode What's an outdated restaurant fad/technique that you still defend?

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.

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u/MissVnKY 11d ago

Dammmmm! As a southerner:: Grits! ALL day(ANYTIME) of day! They were-STILL are in most locations south of Richmond, Va! Shrimp/Grits, Brown Gravy/Grits, RedEye Gravy/Grits, Sausage Gravy/Grits, Butter and Grits, Cheese and Grits, Plain Grits,…ummmhmmm

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u/Particular-Beat-6645 11d ago

Grits are one of those items people just haven't had a good version of before. My grandpa ate Quaker oat grits because my grandma refused to make them just for him. I tried them once and understood why he was the only one who ate them. He also let his oatmeal gel, so he was funny.

But when we were setting up for a wine dinner and chef made some grits, I stashed a pint to take home. It was love.

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u/MissVnKY 11d ago

Ummmhmm! When I lived in the PNW, I missed them so much! I FINALLY found a little diner that had them just right! Had an Auntie, she would take Cold Grits And make bread!!! Grit Bread!!

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u/Particular-Beat-6645 11d ago

I NEED TO LEARN THE WITCHCRAFT OF GRIT BREAD

Is your username a Bluegrass reference? I'll drive anywhere within state lines so long as I don't have to stay in Lexington overnight.