How does one ask for "Dressing on the Side"?
Jun 19th, 2012, 04:10 AM
#21
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"Je ne supporte pas" can mean "I can't stand..."
Not really a good way to go. Kerouac had it right.
The Canadian Bacon story, from a producer's website. It is really quite interesting:
Around the turn of the last century, England imported side bacon from Canada, smoked it and termed it "Wiltshire Sides". True Canadian bacon is not smoked.
During the war years, yellow peas were ground up into meal. Canadian bacon was rolled in this meal. This ensured better curing, shelf life and avoided bacterial problems. Over the years, this was changed to cornmeal.
Peameal bacon - REAL Canadian Bacon - is made from boneless Pork Back and is sometimes referred to as Back Bacon in Canada.
Not really a good way to go. Kerouac had it right.
The Canadian Bacon story, from a producer's website. It is really quite interesting:
Around the turn of the last century, England imported side bacon from Canada, smoked it and termed it "Wiltshire Sides". True Canadian bacon is not smoked.
During the war years, yellow peas were ground up into meal. Canadian bacon was rolled in this meal. This ensured better curing, shelf life and avoided bacterial problems. Over the years, this was changed to cornmeal.
Peameal bacon - REAL Canadian Bacon - is made from boneless Pork Back and is sometimes referred to as Back Bacon in Canada.
Jun 19th, 2012, 04:25 AM
#22
Yes, annhig, you can get salad with absolutely no dressing quite easily. The staff will instantly understand that there is something terribly wrong with you and will empathize. But that isn't really what nukesafe wants, I don't think.
Jun 19th, 2012, 04:35 AM
#23
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> " ... d'en mettre très peu sur la salade?" This will give the waiter a chance to suggest ...
If the waiter follows above, he could bring a salad with a bit of sauce in it still, couldn't he? If Op wants to avoid even this, I would not use Kerouac's phrase. I might say e.g. - there are more than one way to say - "Pourrais-je avoir ma salade sans sauce ou mettez la sauce, par expample, dans un petit pot à côté" ? I guess then it's up to you how you say it, whether your waiter is attentive enough or if it a kind of place where you can ask for small things like this ...
> le salade s'il vous plait, mais sans vinaigrette - il ne le peux pas manger. [sorry for the poor grammar, but it worked!]
Terrible sentence ;-) but you know it and it has worked. Only those who read should not follow it word by word. La (or Une)salade and Il ( your DS ) ne peux pas LA ( salade or la vinegrette) manger.
If the waiter follows above, he could bring a salad with a bit of sauce in it still, couldn't he? If Op wants to avoid even this, I would not use Kerouac's phrase. I might say e.g. - there are more than one way to say - "Pourrais-je avoir ma salade sans sauce ou mettez la sauce, par expample, dans un petit pot à côté" ? I guess then it's up to you how you say it, whether your waiter is attentive enough or if it a kind of place where you can ask for small things like this ...
> le salade s'il vous plait, mais sans vinaigrette - il ne le peux pas manger. [sorry for the poor grammar, but it worked!]
Terrible sentence ;-) but you know it and it has worked. Only those who read should not follow it word by word. La (or Une)salade and Il ( your DS ) ne peux pas LA ( salade or la vinegrette) manger.
Jun 19th, 2012, 05:48 AM
#25
well, i wasn't that far out! not bad for someone who last studied french 40 years ago!
and possibly a little more memorable for those who have less french than you, kappa.
<<The staff will instantly understand that there is something terribly wrong with you and will empathize. >>
lol, kerouac, i hope that they will understand that it is my son who has the terrible affliction, not me.
Brits talking about cuisine...a real joke IMO>>
almost as funny as americans talking about it, Dukey!
and possibly a little more memorable for those who have less french than you, kappa.
<<The staff will instantly understand that there is something terribly wrong with you and will empathize. >>
lol, kerouac, i hope that they will understand that it is my son who has the terrible affliction, not me.
Brits talking about cuisine...a real joke IMO>>
almost as funny as americans talking about it, Dukey!
Jun 19th, 2012, 08:41 AM
#27
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"It's nearly as bad as trying to find a proper strawberry in California."
It is getting harder, but it isn't as hard as you may think. Most road-side stands have good strawberries and you can find good ones at farmer's markets too. Unfortunately though, lots of people want perishable fruit that travels well and lasts a long time, and is cheap - so many big commercial CA growers have opted to grow these tasteless things that look nice and last forever, but don't have an ounce of juice. So strawberries in the grocery store aren't very good. Driscol, a beloved local grower, used to grow the best stuff, but I don't buy their berries anymore. Small growers are the key. They don't have the volume to distribute their crop very far.
It is getting harder, but it isn't as hard as you may think. Most road-side stands have good strawberries and you can find good ones at farmer's markets too. Unfortunately though, lots of people want perishable fruit that travels well and lasts a long time, and is cheap - so many big commercial CA growers have opted to grow these tasteless things that look nice and last forever, but don't have an ounce of juice. So strawberries in the grocery store aren't very good. Driscol, a beloved local grower, used to grow the best stuff, but I don't buy their berries anymore. Small growers are the key. They don't have the volume to distribute their crop very far.
Jun 19th, 2012, 09:59 AM
#30
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Nukesafe--This is a question I've always wanted to ask (and I've lived in fear of doing so).
My salads in the US can be drenched in olive oil; my salads in France seemed to be steeped in vinegar (to the point where my teeth hurt).
No problem here in the US getting dressing on the side or one's own oil and vinegar dispenser.
But I've never wanted to offend in France, and so I don't say a peep or I just avoid ordering a salad. Now I have several polite approaches, and I'm going to test those out. Thanks.
BTW--I waitressed during high school and college and grad school. Even in the diet darkness of the 70s, we had lots of people order dry toast. Many of our regulars had heart conditions, and helping them out was just not a problem. Our wait staffs, no matter where I worked, expected that type of request.
I never worked anywhere where the bacon was served with syrup on it. As a general rule here, pancakes or French toast usually come with syrup on the side, although sometimes ice cream scoops of whipped butter are already placed between slices/pancakes.
Again, it was NEVER a problem to request that the butter not be on pancakes/French toast.
Strawberries and tomatoes: Cold climates seem to produce the best product flavor. Northeastern US berries and tomatoes and Michigan cherries are to die for.
However, the BEST strawberry I ever ate was in Dunkeld, Scotland. We bought on the way for a hike over to the Beatrice Potter Center, and they were so good, we traipsed back. Can still taste it--like jam.
My salads in the US can be drenched in olive oil; my salads in France seemed to be steeped in vinegar (to the point where my teeth hurt).
No problem here in the US getting dressing on the side or one's own oil and vinegar dispenser.
But I've never wanted to offend in France, and so I don't say a peep or I just avoid ordering a salad. Now I have several polite approaches, and I'm going to test those out. Thanks.
BTW--I waitressed during high school and college and grad school. Even in the diet darkness of the 70s, we had lots of people order dry toast. Many of our regulars had heart conditions, and helping them out was just not a problem. Our wait staffs, no matter where I worked, expected that type of request.
I never worked anywhere where the bacon was served with syrup on it. As a general rule here, pancakes or French toast usually come with syrup on the side, although sometimes ice cream scoops of whipped butter are already placed between slices/pancakes.
Again, it was NEVER a problem to request that the butter not be on pancakes/French toast.
Strawberries and tomatoes: Cold climates seem to produce the best product flavor. Northeastern US berries and tomatoes and Michigan cherries are to die for.
However, the BEST strawberry I ever ate was in Dunkeld, Scotland. We bought on the way for a hike over to the Beatrice Potter Center, and they were so good, we traipsed back. Can still taste it--like jam.
Jun 19th, 2012, 12:17 PM
#32
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I have a family member with this issue. If she asks for sans vinagrette, she gets the oil and vinager treatment, so we have learned to ask for it sans sauce. The waiter is usually surprised at that point and asks if we really want it nature, and we reply yes.
When you're served, they'll lften offer a condiment tray with oil and vinager for you to douse yourself. But getting the actual vinagrette served on the side has only ever worked in horrible, overly touristed places where the vinagrette is watered downed Amora, with very little acid to begin with.
When you're served, they'll lften offer a condiment tray with oil and vinager for you to douse yourself. But getting the actual vinagrette served on the side has only ever worked in horrible, overly touristed places where the vinagrette is watered downed Amora, with very little acid to begin with.
Jun 19th, 2012, 12:35 PM
#33
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Just don't ask at a restaurant where Russell Crowe is a server
http://www.subzin.com/search.php?tit...re=-1&type=All
http://www.subzin.com/search.php?tit...re=-1&type=All
Jun 19th, 2012, 02:45 PM
#36
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A cruel cut, Kerouac, as I really love the salads in France that I can eat. And I really do starve when I see one of those served to a neighboring table and order one --- only to have to sit and stare at it after the first bite or two. Sometimes I can eat around the edges when the dressing has been glopped into the middle, but that is not very satisfying.
The most hopeful, and helpful, response to my question comes from Phread. I will certainly try ordering "nature", and hope the French waiter's union will allow bringing a condiment tray without causing the Government to fall.
The most hopeful, and helpful, response to my question comes from Phread. I will certainly try ordering "nature", and hope the French waiter's union will allow bringing a condiment tray without causing the Government to fall.
Jun 20th, 2012, 07:39 AM
#37
Then again, in Scotland if you want dressing/stuffing with your bird, you must ask for bread sauce.>>
??? underhill?? stuffing [what the americans call dressing] and bread sauce are completely different. The latter is a strange milky concoction where milk is heated with cloves and then has breadcrumbs stirred into it. The former is [hence the name] generally stuffed into the bird abd though usually involving breadcrumbs, will have herbs and onion, perhaps the bird's liver, maybe fruit, and often sausagemeat as well. no milk in sight.
nukesafe - the "nature" option may be the safest but don't be too surprised if the waiter serves you in the nude!
??? underhill?? stuffing [what the americans call dressing] and bread sauce are completely different. The latter is a strange milky concoction where milk is heated with cloves and then has breadcrumbs stirred into it. The former is [hence the name] generally stuffed into the bird abd though usually involving breadcrumbs, will have herbs and onion, perhaps the bird's liver, maybe fruit, and often sausagemeat as well. no milk in sight.
nukesafe - the "nature" option may be the safest but don't be too surprised if the waiter serves you in the nude!
Jun 20th, 2012, 02:44 PM
#38
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Perhaps that is the best way, annhig. Maybe I can ask for the salad "nature" and sneak in a little squirt bottle of my own dressing to put on when nobody is looking.
That would be a shame, though, as some of the dressings I have had in France have been just lovely -- and/or I might miss some magnificent concoction that is the chef's specialty that would be wonderful. After all one goes to restaurants in Paris to be adventurous, no?
Sigh ----------
That would be a shame, though, as some of the dressings I have had in France have been just lovely -- and/or I might miss some magnificent concoction that is the chef's specialty that would be wonderful. After all one goes to restaurants in Paris to be adventurous, no?
Sigh ----------
Jun 20th, 2012, 05:54 PM
#39
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About strawberries in California, you need to go to a Farmer's Market and then get wise about varieties. There's one called seascape that is great, but the red hearts and white diamonds that are the most common varieties can be a bit flavorless.
Jun 20th, 2012, 08:29 PM
#40
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At our friends' home near Inverness we were served roast pheasant with bread sauce, and it was absolutely wonderful. It was more like bread stuffing than anything else. Our hostess's family were caterers in Vienna, and she was an amazing cook.
Annhig, many Americans also call it stuffing when it's cooked inside the bird. Otherwise it's dressing. Or either one.
Annhig, many Americans also call it stuffing when it's cooked inside the bird. Otherwise it's dressing. Or either one.
