Quote:
Originally Posted by beppe
Big artists! They all have their peculiarities.
Let me try once more.
Lobster Newberg, the favorite of my NY girlfriend.
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Are we playing "what's the question"?
The question is-----
"What is almost
never, ever, made properly in a restaurant?"
I no longer try to order it. That and Chicken Cordon Bleu.
On several occasions I have been in the ??? Lets call it the "cooking" preparation area of well known restaurants. This is not to be confused with food preparation areas.
What I've seen, more than a few times, were large heated vats with sealed bags of food floating in them.
When ordered they fish it out, cut it open, put it on your plate, and then add whatever sauces and vegetables go with the order.
If you can, ask to tour the kitchen on a slow day. Look for a line of 2 or more large heating vats along with several microwave ovens.
I'm not saying that it can't be good. But it certainly can be better.
And I'm not trying to sound like a snob.
Restaurants are a business, they need to move things along. For the most part they serve good food. A few serve fine food if you're willing to wait.