A funny conversation with FnB grrrrrl Charleen “Bad to the Bone” Badman (aka Bad Ass to some of her acolytes) about what she called “squirty bottles” led to this little list of things that: 1) have gone away and I’m glad or 2) need to go away once and for all.
Read it and let me know what you agree or disagree with and tell me what I’ve left out. There must be tons of stuff I’ve forgotten.
1) Pan-Asian Cuisine
2) Wasabi mashed potatoes
3) Edible flowers used as garnish for entrees
4) Candied walnuts/pecans on salad
5) Elaborate dessert plate designs made with crème Anglaise and raspberry coulis
6) Dessert plates dusted with cocoa or confectioner’s sugar
7) Chefs swanning around their dining rooms instead of working in the kitchen
Servers who begin by saying “My name is ____ and I’ll be your server tonight.”
9) Perrier water (so unbelievably over-rated)
10) Lego Food—Elaborately stacked and impossible to eat
11) Dishes with too many ingredients
12) Dishes with crazy, forced combinations of ingredients
13) Super-architectural desserts
14) Bizarrely shaped serving pieces that upstage the food served in or on them
15) Lame vegetable sides, particularly the ubiquitous zucchini, yellow squash and onion combo
16) Portobello mushrooms—I still like them; they were simply overused for a while there.
17) Tiramisu—Ditto.
18) Molten chocolate cakes, lava cakes—Ditto again.
19) Menus that list every single ingredient in the dish (Beef stock? Really? And Thyme?)
20) Menus with over-the-top descriptions
21) Menus with misspellings
22) The phrase “baked to perfection”
23) Wraps of any sort
24) Chefs wearing those stupid toques
25) Servers who say, “How are we doing?” WE?
26) Ranch dressing
27) Dirty menus (makes you wonder what the kitchen looks like)
28) White napkins that shed on black clothes
Tags: Charleen Badman, chefs, dessert, ingredients, menus, servers