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Lettuce
Cucumbers
Tomatoes
Cheddar Chese
Grilled Chicken
Crunchies
Ranch Dressing
When you're eating the salad, often you don't have one piece of chicken available per bite. So, do you eat the chicken in a natural order (one piece every three bites, for example), or do you save all the chicken until the end?
This is a really tough decision.
[edited by: pmac at 8:27 pm (utc) on Nov. 3, 2004]
ROFLMAO pmac. ;-)
Problem solved.
I go to this Thai restaurant and always order a dish that comes with a side of peanut sauce. They know me by now, so they always bring 3 extra sides of peanut sauce. I hate to run out.
Here is the problem. If only you yankees could STOP DROWNING YOUR SALAD with dressing, you could finally see what it is really at the end of the fork.
Good tip encyclo.
P.S.
Did you know Poutine was originally meant to be a improvised window scealler?
Yup, here is finally the true story of poutine :
Once uppon a time, some really poor guy in Québec was suffering hypodermia in his own house. I was very cold outside and the draft from the gaps in his windows just froze his firewood dead cold. No way to ignite it. So he just emptied his garbage can, and his pot de chambre in a big bowl and started to mix it all togheter in order to get some stuff to plug the gaps of his windows ASAP.
While he was processing this improvised "insulation", some lost starving American (or British, I am not sure) tourist came by and knocked at his door. Once in, the tourist just helped himself, and gulped the whole bowl as fast as a cannibal hamburger would do (now I think he was an American).
Fast fed, the tourist exclaimed "wow that was gooood, what did you put in this bowl?
And Poutine was born.
Ask the server for an extra side of chicken (or two). It'll cost more, but completely worth it.
I also manage to sh$t in neat little packets, so I'm a happy guy.
not too many States'ers know what a pot de chambre is....
And after you tell us, most of us wish you hadn't. ;)
Onya
Woz
Nah, just another local legend to save what is little left of our honor.
One disturbing fact is Poutine = Mess in local jargon.
Most of us really feel ashamed tourists prefers Poutine over Montreal's Smoked Meat.
Before telling the true story of Poutine, let's mention cheese curds are still very popular here. Cheese curds is morning fresh cheddar cheese that squeaks when chewed. It is widely available (even in gas bars) around here. It's usually displayed near cash registers, and usually sold out before noon.
The true story of Poutine is, during the late 50's, some trucker in a hurry ordered french fries with gravy at some greasy spoon joint. He grabbed a bag of cheese curds while paying. The anonymous trucker poured the bag of curds over his 'meal' and left. The owner noticed this and asked himself "Non mais c'est quoi cette hostie de poutine?" (What h*ll is this mess?).
He tried it later, "perfected" it by pouring the gravy over the curds for a meltier mess, and marketed it under "Poutine".
That is the true story.
>>Sin-Binned for 24 hours!
Another true story, is last time I had Cesar salad in US, they used Iceberg lettuce, stale bread as croutons, fake industrial bacon chips, and drowned this mess with 'ranch' flavored trans fat.
Sweet tiny bit of a revenge. (c:
Actually, we have various dairies in the west (Utah, Washington, Oregon, Idaho) which produce cheese curds exactly as you describe, my husband craves them and we do stop any time we're in these areas to feed his habit. When I asked him if he'd like to try poutine (and described it to him), he replied he'd rather have his fries on the side, and gravy over a pork cutlet. "Leave my curds alone!" So I guess the answer was "NO!"
However, we BOTH adore smoked meat - haven't ever met one we didn't like (including snake and croc), so we'll just do that little thing when we get to Montreal, okay?
[BTW, I make "real" Caeser salad.... not the crap you get at fast-food....]
[[Edit: I'm pretty sure I'll be sorry I asked.... but what may one ask are "gas bars"?]]
The Mess
I know a place in Long Beach CA that serves a breakfast called 'the mess'. It is a local delicacy and is part of the 'equaliser' used to cure sailors when they've spent too much time in the copius waterfront drinking holes.
Served on the marina dockside in the Californian sun, you are given a screwdriver. This in it's self is quite something, freshly squeezed orange juice and liberal helping of stoli. Get's you ready for what is about to come. Seated in on of the many palm dappled tables you are presented with the next 'course': the Schooner. Consisting of a goldfish bowl glass that takes real muscle to handle empty, it's filled with a local pale ale to the volume of about 2 1/2 pints... you find yourself passing hair of the dog on the outside lane after one of these.
Then the main course, the mess; a rather intimidating platefull of scrambled egg, potatato, onion, ham and jalepenos. Grated and diced together and fried in a skillet over a naked flame. This is then covered in cheese until melts served with a whapping dollop of sour cream, fresh orange slices and another schooner.
When you've finished all of the above you are ready for about anything, including a siesta ;)
That's what we call "shepherders' breakfast" out in the elk country.... best one I've ever eaten is served in Loa, UT.
limbo, that breakfast sounds great!
I think that was possibly the best Breakfast I have ever eaten. Or at least on a par with one I had in a pub on the dingle peninsula: Picture walking a moody bleak morning on the atlantic coast bundling down stairs to a bar heated via a huge cast-iron range to get out of the cold and being served by a pretty Girl called Naive: Local stout, cured bacon, black and white pudding, pork and apple sausages, tomatoes, special beans and potato 'salad' (mash). Then of course andother a pint of the local stout.
I had in I have always wanted to open a restaurant - these (and probably only these) would both be on my breakfast menu! :)
..cup of tea and marmite toast :)
