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What do we call this and what do we do with this?

This picture is puzzling me right now. I have travelled around the US a bit and have encountered many different things. But I cannot seem to name this one.
(yes, it's a salad)

 
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  1. A salad with Thousand Island dressing?

    1. Garden/Tossed/House salad with Thousand Island dressing.

      1. I guess I don't get this. A basic green house salad with dressing on the side? Pretty typical, common every day salad.

        1. Gastronomos- the Existentialist Chowhound.

          4 Replies
              1. re: Gastronomos

                So there is no confusion, I am reposting the following, well-known, well-worn, nearly cliche, Existentialist thought. I offer no commentary:

                “I am alone in the midst of these happy, reasonable voices. All these creatures spend their time explaining, realizing happily that they agree with each other. In Heaven's name, why is it so important to think the same things all together. ”
                ― Jean-Paul Sartre, Nausea

          1. I'd call it a pathway into a leafy green wonderland.

              1. It's called "Placemat Bingo". After your meal, you take the placemat to the cash register and compare yours with the key placemat. If your placemat has stains in the same advertisements as the key placemat, you win!

                1 Reply
                1. re: ricepad

                  I think I've played that before! LOL!

                2. Is it because the dressing is "on the side?" Is that what you are being fip about?

                  1. A typical, uninspired salad? Are you back at the diner again, Gastro?;p

                    6 Replies
                    1. re: EM23

                      yup, that diner with the foil-wrapped butter pats.

                      gastro gets lots of mileage from that oh-so-underwhelming place.

                      1. re: hotoynoodle

                        Foil wrapped butter pats are more than sanitary than butter balls or small ramekins of butter. Just sayin...

                        1. re: alwayshungrygal

                          "Foil wrapped butter pats are more than sanitary than butter balls or small ramekins of butter."

                          That foil wrapped butter has made it to many, many tables and touched by many, many hands over the course of the weeks/months it was in the diner. Just sayin...

                          It is also always ICE COLD!

                        2. I'd call it the Good Luck With That salad, since it's stuffed into a dish that is too small to toss with the DoTS (Dressing-on-The-Side). Consequently, some folks turn that into Scrambled Crudites with Dip....

                          17 Replies
                          1. re: Karl S

                            Looks like @Gastro is at a diner. Par for the course. Take the knife and fork and cut the salad up. Pour the dressing on and eat. That's what I would do and have done. Or call the waitress over and kindly ask for a larger bowl as any adult would do. Take your pick.

                              1. re: ttoommyy

                                Nah, I wouldn't need a larger bowl or plate. Get rid of the cucumbers and there would be plenty of room. Never liked those things (unless it was in tzatziki sauce).

                                1. re: boyzoma

                                  "Never liked those things (unless it was in tzatziki sauce)."

                                  me too!

                                  1. re: boyzoma

                                    tzatziki by any other name...

                                    (I don't put dill in my tzatziki, just very finely grated, not shredded cucumber, garlic, lemon juice, salt and sour cream - - not dessert yogurt)but I guess adding fresh crushed garlic to the picture.....

                                     
                                    1. re: Gastronomos

                                      Oh, I do like dill. So that has to be in there. But that's just my preference.

                                      1. re: boyzoma

                                        preference is all it's about. I like dill too. I just don't add it to mine. if I encounter it somewhere I enjoy it as much as it's enjoyable.

                                      2. re: Gastronomos

                                        Sour cream for tzatziki? Interesting.

                                        I've mostly seen tzatziki with (Greek, duh) yogurt plus sour cream, but never *just* with sour cream.

                                        No mint? No red wine vinegar? No olive oil?

                                        Maybe those are all regional variations on the theme. Tzatziki w/out dill would not be the same for me.

                                        1. re: linguafood

                                          Red wine vinegar is used in regions or villages of Greece where lemons are not as abundant. My in-laws are from mountain villages and lemons are not regional there, so red wine vinegar finds its way into everything I, and islander, use lemon for/with. (let's not forget as well that fresh lemons are much more expensive than red wine vinegar, for such uses ;-)
                                          Lemon juice is more common on the islands and coastal areas. That makes the majority of Greece and tzatziki variations.
                                          Also, if using "Greek yogurt" from the supermarket here in the US, it's a sweet, much less tart yogurt than you find in Greece. A "dessert" yogurt. That's why I use sour cream for my tzatziki. I will, as many do, mix the two if I get some good homemade yogurt though.

                                          The tzatziki variation in Cyprus is called "talatouri". Less garlic, mint (fresh or dried) and finely grated never shredded cucumber, pinch of salt always. The "sour milk" as it's called may not conform to USDA standards to be properly called "yogurt". It is really sour and more like "sour cream here in the US.

                                          I know from Greek Tavernas in Greece that tzatziki with dill is yesterdays leftover tzatziki with dill added. and usually additional yogurt to calm the now too strong garlic flavor. the dill gives the stale tzatziki a "fresh" herbal taste.
                                          But if you make it fresh at home with dill it's still delish!

                                          Olive oil is nice as a drizzle over the top, but I see no reason to mix it in.

                                          OH! that overstrained and overly thick "tzatziki" many restaurants here in the US are serving... Not found in Greece.

                                          Perhaps another topic for another post/thread... red wine vinegar vs. fresh squeezed lemon juice!

                                           
                                           
                                           
                                           
                                          1. re: Gastronomos

                                            Fage is dessert yogurt? I don't find it sweet at all, and I am incredibly sensitive to sweet. I find iceberg lettuce to be sweeter than the Fage I get.

                                            As for lemon vs. rwv, I guess it all comes down to personal preference. I like both in different applications. In fact, when I first made tzatziki, I added neither.

                                            1. re: linguafood

                                              Fage "sweet" as in it's not "sour". or at least not as sour as Greek yogurt found in Greece.

                                              Lemon vs. rwv, it is personal preference, but some are traditional that have now become 'interchangeable", and each has its different application. a bowl of patsa would have to have a splash of skordostoubi (garlic infused rwv). but some make and serve it avgolemono (lemon sauced). both are traditional, but from different regions of Greece.

                                              like I noted above, in-laws are rwv, so I learned to add lemon juice to my tzatziki.

                                              1. re: Gastronomos

                                                I have fond memories of having to augment Veloutela yaourti with jam or fresh fruit and honey on various vacations in Greece.

                                                But that was a long time ago, and I have no way of comparing how that yogurt tasted compared to Fage these days.

                                                Is Veloutela ever used to make tzatziki, or is it exclusively considered "dessert" or "sweet" yogurt in Greece?

                                                1. re: linguafood

                                                  everything is ultimately personal preference.
                                                  I like fage Total with a spoonful of honey from Kythira :-)

                                                  I also prefer Greek cuisine over anything else and prefer a companion that shares that passion as well :-)

                                                   
                                                    1. re: Gastronomos

                                                      OK, I couldn't watch this beyond the first minute mark. I've never seen someone peel a cucumber that way (whole *and* from the ends to the middle?? they can get bitter that way). I've also never had tzatziki with unpeeled cuke.

                                                      And the way his voice goes up at the end of every sentence makes me want to rip my ears off.

                                                      And how he can't properly pronounce tzatziki. NOT "tazziki". But I'll just trust you that it gets really funny at some point.

                                                      1. re: linguafood

                                                        the funny is exactly what you describe. I don't get annoyed at someone trying. it does look good at the end, if not *MY* recipe...
                                                        enjoy!

                                    2. I'm curious about what you want to do with it. Why are you so puzzled by an average salad that you asked this question?

                                      1. Was it served with melba toast wrapped in plastic? I would call it a sign not to expect anything super tasty for dinner.

                                        9 Replies
                                        1. re: chowser

                                          Hey, I like Melba toast... and diners!

                                          1. re: ttoommyy

                                            I was referring to this:

                                            http://chowhound.chow.com/topics/896776

                                            This time, we were gifted with a photo of the meal. I'm eagerly awaiting the jello shot.

                                            1. re: chowser

                                              Got it. Did not realize it was the same poster.

                                          2. re: chowser

                                            I think you can see the melba toasts in the little bowl to the upper right of the salad.

                                            I suggest that we all wait until he's experienced this three times, and then provide helpful suggestions on "what to dooooooo!"

                                            New Jersey sure seems like a magical place.

                                            1. re: 512window

                                              "New Jersey sure seems like a magical place."

                                              Hey! Stop that!

                                              1. re: 512window

                                                you seem to have combined a couple of my previous posts... LOL

                                                1. re: Gastronomos

                                                  Better than mundane? Was the salad as refreshingly delicious as it looked? I've book marked it so I can serve it at my next dinner party.

                                              2. It's the complimentary bread and salad that accompany most meals in any of the North East's famous diners. (you are definitely at a diner and dare I guess in New Jersey)

                                                3 Replies
                                                1. re: jrvedivici

                                                  this picture is taken in a New Jersey diner in New Jersey

                                                  1. re: Gastronomos

                                                    I dare guess that jr's family owns the place . . . .

                                                2. It's called rabbit food. You feed it to rabbits.

                                                  1. It looks like a beloved and much missed diner salad. It's missing the tasteless tomato, however.

                                                    5 Replies
                                                    1. re: monavano

                                                      Cherry tomato at the bottom of the plate. Love the memory of that dipped in Thousand Island. I never get Thousand Island but I used to love it. I don't know why I stopped.

                                                      1. re: chowser

                                                        You'd be lucky to get a cherry tomato at most diners! They actually have taste!
                                                        The best part of getting that thick, gloppy dressing on the side in a plastic cup is the dipping, isn't it?

                                                      2. re: monavano

                                                        cherry tomato at the very bottom of the frame.

                                                        maybe this is a trick? because there are TWO salads in the photo?

                                                        1. re: hotoynoodle

                                                          Looks like 2 cherry tomatoes in the salad to the front of the photo. The other tomato is hiding behind the cup of dressing.

                                                          1. re: ttoommyy

                                                            lol! good catch! and three would be WAY too many! ;)

                                                      3. Please tell me Chowhound hasn't jumped the shark with this topic. Existentialist......... sure. But really?

                                                        2 Replies
                                                          1. re: monavano

                                                            Well........ according to Wikipedia...."Dada is the groundwork to abstract art and sound poetry, a starting point for performance art, a prelude to postmodernism, an influence on pop art, a celebration of antiart to be later embraced for anarcho-political uses in the 1960s and the movement that lay the foundation for Surrealism."

                                                            So............. the anti-art and Surrealism parts I get. As for the rest........??? Still in mid-air over the shark I fear.

                                                        1. That appears to be salad with dressing on the side, bread and packets of butter.

                                                          1. I think you smoke those leafy greens, order an omelet, then post again.

                                                            2 Replies
                                                            1. re: PattiCakes

                                                              Let me just say that in my life, I've smoked a lot of leafy greens. Yet, I have never even considered smokin' leafy green like those in Gastro's picture. Thanks to you, Patti, now I gotta try it.

                                                            2. What is it exactly that is confusing you?

                                                              1 Reply
                                                              1. re: JayL

                                                                Step back, take a breath, listen to Gastro's voice, and just see the humor and the 'houndliness in it. Life's not always that literal.

                                                              2. Like everyone else my reply is also a question: Haven't you ever seen a tossed salad before?

                                                                1. I don't know if your posts just go over my head or if you are completely messing with all of us. Either way, I'm always very amused by the ensuing discussion.

                                                                  3 Replies
                                                                  1. re: donovt

                                                                    please join us. we're not the only ones.

                                                                    1. re: donovt

                                                                      That has, in some ways, become the glory of the CBS CH.

                                                                      1. re: MGZ

                                                                        Boredom, shark jump....... maybe. "Glory"???? Not sure about that.

                                                                    2. That is Iceberg du jour. It usually paves the way for entrees like Prime Rib, Baked Chicken, or Salmon.