After a over a decade in the food service industry . I’m still a huge fan of eating out I do it at least a couple times a weak however working in the industry does mean I read things differently to the average customer . The way I see it everybody is entitled to know what their really getting when they step into a restaurant , so in todays post I will translate some of the most common culinary cons.
Daily special – Thing with high food costs that are about to go bad combined and disguised with a nice sauce to seem more edible.
Half price baked goods – stale baked goods.
Brunch – unimaginative staple dishes comprised largely of scrapes and eggs , prepared by the kitchens least experienced cooks.
Seafood Bisque and Boulliabassie – Seafood compost add water or cream ,season and reduce.
Discount sushi – old sushi.
Well done – Cuts of steak no one else wants incinerated into tasteless boot leather.
White wine mussels – poorly stored over priced freebie dish the cook doesn’t care about . Watch out for the closed or close to closed ones.
Julienne potatoes – French fries.
Shepard’s pie or beef parentier – left overs with mashed potatoes on top.
Chili special – left overs slow cooked in a pot.
Vegetarian plate , Crudités – Over priced sliced vegetables in pretty patterns probably made by the dishwasher\kitchen helper same goes for the fruit plate.
don’t get me wrong I love restaurants, if you like something and it tastes good who cares if it’s predominantly scraps if you enjoy it go for it more often than not your paying for a chefs ability to make low food cost items delicious there’s nothing wrong with that !
These are just a few if you have more to add please leave them as a comment I love to hear other peoples, translations.
Like what I’m doing now check out what I was up to before all this @ http://thegreathardwooadventure.blogspot.ca/2014/06/headed-south-beautiful-blue-ridge.html