Sep. 17th, 2016

terribleturnip: (Goat)
Let's talk about how you treat your vegetables. Side dishes in general, but vegetable side dishes in particular.

Go ahead, take me to a restaurant that serves up giant horsecarrots and zucchini slices, cut on the bias like that's going to help, barely blanched or practically raw with a random grill mark on them, with a little bit of salt and pepper. I won't make a scene because I'm genetically predisposed to not making scenes in restaurants, but there will be heated muttering and moues of disgust.

Note: I'm fine with raw vegetables. Really. I will just eat a bowlful of cherry tomatoes, or snap peas and be happy as a clam. But a lot of people are confusing "al dente" with "not bothering to cook" and it's pissing me off.

I will be less disappointed with a restaurant that does something lovely with the veg, but then buries it underneath the protein treating it as just another flavor note to complement the protein. Then again, composed dishes always irritate me. I like to taste each component on its own and then in different combinations. I will allow that that's a personal quirk, but still...

Show the vegetable some love! Let it shine! Elevate it!

If I were enough of a masochist to start my own restaurant, the menu would be composed of vegetables and sides. I'd suggest some combos, but you could mix and match as you please, or have them all as small plates. There would be a couple of protein choices, but they'd all just be high quality, very simply prepared, so that they could complement all of the sides. Because seriously, it's not that hard to cook a good steak if you start with a good piece of beef and then don't fuck it up. But to make people swoon over broccoli or zucchini? That's what I'm proud of.
Here's how )
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