/ck/ - Food & Cooking

By how many chicken tendies or nugs I can get for $5

the number of szechuan sauce packets i get

>>10771120
Basically. Creme Brulee is often done by the apprentices. If it's good, it means that the cook in charge of teaching them does a good job.

so you go to restaurants and only order that?

>>10771161
nah but i mean, you can go to a restaurant once and think its great only to get served a plate of nasty overcooked pasta in watery tomato sauce the next time. but if the food is good and the brûlée is too you know they're good

>>10771120
If I see truffle oil on the menu, I immediately write the entire establishment off.

>>10771120
Based. I have the same standard when it comes to traditional desserts. Then it depends on the type of restaurant. Tipically where i live i'll judge a restaurant by their Cassoulet.

>>10771120
>>10771266
French Onion Soup, followed by Cassoulet, and Creme Brulee to follow is both the perfect meal, and the perfect way to quickly rate a restaurant

I judge cookbooks by their Ragu Bolognese recipe. No mirepoix? Stock added? ----> dropped

>avocado in every sushi roll on menu

>>10771120
Wine list. If the wines are classified by the grape, or by plebeian characteristics like "rich", "smooth", and so on, it's trash.

>>10771120
>for me its the brûlée. if its good so is the restaurant

>eating at one of the few diner places in my hometown
>order desert
>creme brulee for myself, others pick other stuff
>20min in desserts get served, all except for creme brulee
>10min after ask wth is going on
>service lady confesses that normally the establishment next door does the creme brulees, but they closed at 5PM and so they are making one shortly
>everyone is finished dessertwise, we sort of feel like leaving at this point
>creme brulee arrives, an abomination
>icecold and the sugar has somehow changed into a rubber, jello flap
>don't get billed for it and end up getting a mcflurrie instead

>>10771392
Fuck mate, are you me ? Am i you ? One thing's for sure, we're both french.

>>10771407
>Cucumber in every roll
>Imitation crab meat

>>10771120
How do i judge a creme brulee?

Also, I'm from catalonia and we basically have the same thing but we call it "crema catalana". Is it the same thing?

>>10771428

>shit establishment oays the mexicans next door to make burnt sugar coated custard


What the fuck

>>10771120
Whether its food is constitutivly sound. For example, there is a restaurant in my hometown which serves a brie and raspberry grilled cheese on ciabatta. This, of course, is folly.

Brie does not melt properly, and ciabatta does not grill.

It is a bad restaurant.

By whether I like the food

If the cutlery is clean

>>10771550
le epic monty python reference?
https://www.youtube.com/watch?v=Z9VLwV48OHs

>>10771829
one of their best sketches imo

>>10771451
>>10771407
>cream cheese in all the rolls
>white boomer lady asks the staff for the "crumbed prawn"

If I see a single boomer in the restaurant, I immediately take my business elsewhere

>>10771120
whether or not the bathroom is clean.

if they can't take care of that fuck knows how they take care of the kitchen.

I base it on the Carnitas plate or the chimichanga for a Mexican or southwestern joint, the pulled pork sammy for a bbq joint, the guacamole bacon burger for a diner. It just depends on the place.

>>10771120
By how well the cashier can handle the discount coupon I want to use.

>>10771167
>>10771120
>>10771392
>>10771266
>all these boomers itt

>>10772087
>French cuisine
>not timeless

Its pretty easy to make custard then burn sugar on top of it.

>>10771407
>western ingredients

>>10771120
i usually judge it by the dishes i eat/try + service + price.
sometimes the decor as well but rarely.

>>10771482
Really similar but I think crema catalana is made with milk in the custard rather than cream.

>>10771120
Google reviews

>>10771482
crema catalana is more pudding-like in texture compared to the creme brulee which is firmer. also crema catalana usually has more citrus flavor to it, no? honestly i'd take crema catalana over creme brulee any day of the week.

>>10772376
you'd think so, but every place has shitty overcooked custard or a the brulee topping wasnt rested so they bring you cold custard with hot custard layer on top with sticky sugar that hasnt hardened yet.

it's almost like the OP was right when they said it was an easy way to judge if the restaurant is good. if they can make a simple dish like creme brulee properly then they prolly do the hard shit well too, dipshit.

>>10771887
Wtf is crumbled prawn

>>10771120
All restaurants are beneath me, personally.