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Research The Different Sauces To Know What's What
You look at the newspaper and it is touting the wonders of some new, hot restaurant. Still, when you look at the restaurant reviews you often wonder, just what those fancy terms actually mean. What is typically a source of pride to many food critics, the terminology typically used can often leave others confused. Below is a funny, but well-informed guide to assist translating what you read.
Food Terms
You will see a lot of words that just have no food context at all, under normal circumstances. Ethereal and sublime are supposedly reserved for something that is exceptionally tasty or unusually light. A dish that is described as delicately plated often means that little food was involved in addition to being substantive, ths dish unfortunately left the food critic feeling as if what they had eaten was a brick.
You want to know your sauces if you are going to understand a food’s description, especially at fancy restaurants. A béchamel is a white sauce; a béarnaise is made from eggs, butter, vinegar and herbs. A veloute is a white sauce made on a stock base; espagnole is a rich brown sauce made from stock. Finally there is the good old vinaigrette. These are just a few of the food critics lingo found in recipe descriptions that you should understand to completely understand what you are getting.
Establishment Clues
There are truly wonderful restaurants that can be found in just about any location. You may find that one of the best meals you have ever had was made in a hole-in-the-wall establishment in the worst part of town, or a poor meal served at a fancy hotel. Unfortunately there is no correlation between the exterior appearance of an eatery and the quality of the food.
When in doubt, restaurant critics will try to paint a positive picture. If you find the word "quaint" in the description this could typically mean either a hole-in-the-wall or even an over decorated kitschy style. The world elegant can depict a restaurant that is overdone. Thematic may just turn out to be a bunch of people walking around in pirate hats. All that said it doesn’t mean the food can’t be outstanding. A Mexican restaurant that is a particular favorite to me is a hole-in-the-wall establishment that has a solarium that draws questions, and yet the hand made tortillas, the piquant but tasty green chili in addition to the home made horchata which can't be beaten by other fancy restaurants.
In the end, the only way to find out if a restaurant reviewer has the same tastes as you do is to head out to those places that he recommends. In some instances this may mean that you will be required to visit areas that may be particularly dangerous after dark. It is necessary that you make plans for your self defense, regardless of the fact that you may not even face any harm. Bring a stun gun flashlight, TASER or an additional form of non-lethal device so that you can enjoy the food adventure.
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