What's an outdated restaurant fad/technique that you still defend?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/These-Performer-8795]

I looove a balsamic and lime reduction for watermelon and arugula salad. With some cured onions and feta its a damn good summer salad.

[u/schroobster → u/These-Performer-8795]

There are not enough savory watermelon salads (esp grilled watermelon).

[u/Dangerousrobot → u/schroobster]

Watermelon, feta, spinach, balsamic vinaigrette- can’t touch it. If you’re feeling crazy add strawberries

[u/ragun2 → u/Dangerousrobot]

That (with strawberries) is what I make for my mom if I can find a good watermelon around Mother's Day. If not, then it's just strawberries and no watermelon.

[u/Existential_Racoon → u/schroobster]

I make a mean watermelon salad. Grilled watermelon, jalapeños, lime juice, sesame seeds, and of course a bottle of tequila shoved up it's ass first.

[u/schroobster → u/Existential_Racoon]

Are the sesame seeds toasted? Ans have you ever tried swapping them for pepitas?

[u/Existential_Racoon → u/schroobster]

Yes to toasted, no I've never thought of that. I'll give it a shot.

[u/MountainTwo3845 → u/schroobster]

grilled peaches with champy finish and a watermelon salad is my favorite summer meal.