The problem with Wichita restaurants. One particular nationality culture has built a huge dominance in our restaurants, all kinds. They are proud of their “French” exposure in their culture. A problem here, IMHO, is they do not respect the appreciate the higher food culture many of us hock midwesterners have. Short cuts, and cheapening of ingredients is far too common.
For instance “beurre blanc” sauce. Now I get adding cream to , heck I have done myself, when I needed to hold it longer. It’s ok in my opinion, but not like a “true” beurre blanc. Where we go nuts is how they will call a dish that is very very traditional by its old name then hack it to pieces without pointing it out on a menu. In this case, when they add a bunch of cheese to the beurre blanc sauce-and other stuff. In other cases, Lord knows what they will do with green beans almandine! If you call it a very traditional dish name, and hack it all up, just describe the variations or rename it to clue us in on the changes. Who knows I may like it?
To clarify the point…if you order fried chicken and fries, and get served perch that has been broiled and served with boiled cabbage. Sorry for my rant.
What surprises do you encounter with orders and results at food joints? Brad
When did Mexican restaurants all start pouring liquid cheese sauce all over the food??? Enough already!!! A little queso fresco crumbled is fine, but the processed liquid queso has to stop!!!
Slammer!!!
Dale, agree!
One of my favourite element of a 'full English breakfast' is a slice of fried bread. Cheap white sliced bread pan fried in dripping or the bacon/sausage grease from the frying pan - crispy on the outside and still chewy in the middle. Nowadays, sadly, most cafes just throw the bread in the deep fryer - it ends up with the taste and texture of fat soaked polystyrene.
More a pet peeve, but...When I order butter, I expect butter. I order pancakes or waffles with butter, I get pancakes or waffles with a ice cream scoop of Lord knows what kind of margarine or fake goo dolloped on top. I send it back! Butter comes from a cow-not a chemistry set,eh. brad
quote:
Originally posted by slammerWhen did Mexican restaurants all start pouring liquid cheese sauce all over the food??? Enough already!!! A little queso fresco crumbled is fine, but the processed liquid queso has to stop!!!
Slammer!!!
I hate to say this, but I think it's one or both of two reasons.
1) Cater to American "taste".
2) Less expensive.
Surprises?? About a decade+ back a Moxie's in Winnipeg served up some mashed potatoes that my wife deemed to be 'way too mushy. And a couple of years ago our chili in a Tim Horton's in Brandon was too soupy. 
Edit: And just last week the T.H.'s drive-thru here in Russell neglected to put a bun that goes/comes/?? with my wife's order of chili into the bag. Thankfully she noticed the faux pas before we'd pulled away from the window.
Edited by - Owen on 03/16/2026 09:54:43
Beurre Blanc translates to 'white butter'. Did anyone ever get white margarine ? During the 1950's my cousins told me that in Saskatchewan all margarine was white, not yellow. Saskatchewan was an agricultural empire where farmers did not want margarine to replace real butter. They lobbied the government and it resulted in a small tube of yellow food colouring being enclosed in the box with the white margarine. Most housewives and moms were too busy to stop and mix up a batch of yellow stuff so everyone got use to the white stuff.
quote:
Originally posted by doncBeurre Blanc translates to 'white butter'. Did anyone ever get white margarine ? During the 1950's my cousins told me that in Saskatchewan all margarine was white, not yellow. Saskatchewan was an agricultural empire where farmers did not want margarine to replace real butter. They lobbied the government and it resulted in a small tube of yellow food colouring being enclosed in the box with the white margarine. Most housewives and moms were too busy to stop and mix up a batch of yellow stuff so everyone got use to the white stuff.
Mom always talked about that. By the early 1950s all I recall is yellow margarine.
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