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A lot of restaurants sprinkle flavoring powders on French fries, meats or other foods. Maybe just onion or garlic powder. Maybe MSG too. You can ask them to leave it off.
The only restaurants I ever go to are fast food restaurants and the Chinese buffet.
I don't go to restaurants for a proper meal that I can make at home to my liking, in my own kitchen.
Besides, who wants to lick the spoon at a restaurant?
Everywhere I look I see "spicy" and "chipotle" (sp?)....all these awful trendy things that horrify me. LOL!
It's a pleasant life in my own kitchen with my own seasonings.
Last edited by rainroosty; 03-17-2014 at 10:36 AM..
The only restaurants I ever go to are fast food restaurants and the Chinese buffet.
I don't go to restaurants for a proper meal that I can make at home to my liking, in my own kitchen.
Besides, who wants to lick the spoon at a restaurant?
Everywhere I look I see "spicy" and "chipotle" (sp?)....all these awful trendy things that horrify me. LOL!
It's a pleasant life in my own kitchen with my own seasonings.
The point is that having a preconceived notion of what you want or need, then being continually disappointed when the food doesn't meet your expectations, is at least as much if not more your fault than anyone else's. You can wish restaurants don't put sauce or seasonings on steak, but that doesn't make it so, does it?
It's a preconceived notion that food I'm paying someone else to make + tip should be edible? Hardly.
And I should note that I am far from being a picky eater. I will try almost anything.
Absolutely, and it's still fabulous and still looks like a time warp from 1975.
Good to know. We had some good times there.
Quote:
Originally Posted by TabulaRasa
"Spicy" is trendy?
You beat me to it.
Quote:
Originally Posted by figmalt
It's a preconceived notion that food I'm paying someone else to make + tip should be edible? Hardly.
And I should note that I am far from being a picky eater. I will try almost anything.
The food you're being served is edible to the vast majority of diners. Consequently, yours is the specific palate, and it is completely on you to make that known when ordering. No one can read your mind. If you're consistently getting food you don't like, do you actually think it's always the fault of the restaurant?
If 20 people tell you that you're dead, its time to lie down.
I enjoy a good sprinkle of salt on my meal because I feel it enhances the flavor, but there's a fine line between flavor-enhancing and salty mess. I find that restaurants rarely get it perfectly right -- either there's too much salt/seasoning/sauce action happening, or not nearly enough. Interestingly enough, one place that consistently gets it right is this very casual pub down the streeet from my house -- their burger is well-seasoned without overpowering, and you can tell that the quality of meat is good, too. Considering that a 1/2 pound burger + fries will set you back all of $7, that's not too shabby at all.
In most cases (except pasta), I prefer the sauce served on the side so I can dip it as I want -- I don't like my food smothered in sauce, and it also lets me control how much of the sauce's flavor ends up on my meal. This is helpful in restaurants that tend to be heavy handed in pouring their sauces -- it lets you try the flavor without fully committing to it in every crevice of your meal.
I have noticed that in many restaurants with younger, trendier chefs the problem isn't over-salting, but with trying to be over-creative. It's all sriracha this and aioli that. I'm all for interesting enhancements, but sometimes you've just got to let the food be.
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