Of course you must be hungry, when you arrive. God knows what you
ate on the plane. You don't remember the item's name nor its
contents. It may be one of the weirdest things you ever had for
dinner or lunch. So you must be apprehensive about what you will
get for lunch or dinner. The best thing you can try is PIZZA, which
is pronounced as "PiTza".
You get both Veg. and NonVeg Pizzas. But to be on the safer side
order a Veg. Pizza that way you won't be left hungry at least.
Order a small pizza if you are alone or a medium size is enough for
two or three (well it depends on your appetite actually). You can
order pizza by phone and it will be delivered at your doorstep in a
few minutes. Refer to the yellow pages or consult the motel
receptionist you are staying in, for information. Some of the
popular pizza companies are Pizza Hut, Domino's Pizza, Papa John's
Pizza.
For breakfast, have 'Continental breakfast' which is cheap and the
best. To be sure about Veg. items, always ask for items with "NO
MEAT" rather than "WITHOUT MEAT". Be sure to say "NO ICE" if you
prefer to have your drink without ice.
And remember that a CHEESEBURGER is a misnomer. It contains meat
besides cheese, so be careful!
Here is a guide for Vegetarian Dishes:
-
Mexican: Bean Buritto, Enchiladas, Bean Taco, Cheese
Taco, Bean Tostadas, Mexican Pizza
-
Italian or Greek: Eggplant (brinjal) sandwich,
Spaghetti with tomato sauce, Lasagna (pronounced Laza-nya),
Italian Pizza, Italian Pasta with tomato sauce, Falafal, Veg.
Gyro (pronounced Yero).
-
Denny's: Vegetable omelet (with eggs)Vegetable
lunch/dinner (salad, potato smash, garlic sauce) Broccoli soup
-
American Restaurants (Sizzler, Olive Garden): Best bet
is salad bar & French fries
-
McDonald's: Mac cheese sandwich, Milk shakes, ice-cream
sundaes
-
Pizza Hut: Veggie Lover's delight, Veggie pizza with a
choice of toppings such as Jalapenos (pronounced Hala-pin-yose
and are green chillies), pineapple, tomato, onions etc.
-
Burger King: Vege cheese whooper, Garden burger
One of the nicest things about the US is the fact that, no matter
what hour of day or night you feel like eating, there is some sort
of establishment ready to serve you.
Eating in your hotel: You will pay the highest prices for
meal served in the main dining room or sent up through room
service, and the food you get is not like to be inspiring. The
hotel's own coffee shop will be more reasonably priced and if there
is one, the hotel's drugstore lunch counter will be the most
economical of all.
Eating outside your hotel: For simple food quickly served
at low prices, try one of the many types of counter restaurants.
You perch on a padded stool and order from a menu that lists an
amazing variety of sandwiches and hamburgers as well as some
complete meals. The coffee is usually fresh and often very good.
You may see the food prepared before your eyes with amazing speed
by a specialist called a short-order cook. Using a complex array of
shiny equipment, he can fill a half-dozen shouted order without
wasting a moment or missing an ingredient.
Cafeterias: These self-service restaurants generally offer
the least expensive meals. In the Northeast they are, with rare
exceptions, utilitarian eating places, but in other parts of the
country, many are charming and pleasant place to dine. There may be
attendants to carry your food tray from the serving counter to a
private table, and others to whisk away the plates and bring coffee
or tea when you are finished.
Coffee shops: Despite their name, they serve complete
meals as well as coffee. Nearly every hotel has one, but you will
find many more in the business district of every American city.
They usually offer both table and counter service. Although you may
have to queue for tables, you can often bypass the queue and go
straight to a counter seat. You probably will not be able to obtain
wine, but you sometimes can get beer with your meal.
Delicatessen: As you walk in, past glass counter filled
with tempting sausages, cold cuts and salads, your nose will be
assailed by the aroma of spicy cooked meats. The table in the back
are usually small and cramped, but somehow the waitresses are able
to manoeuvre among them. You will be offered, in addition to more
routine fare, well-packed sandwiches of flavorful ingredients, such
as corned beef or pastrami on slices of hard-crusted sour-ry bread,
and soft drinks as unexpected as cream soda, root beer and celery
tonic.
Drugstores: They are open from early in the morning until
late at night, and some of them include lunch counters.
Drive-ins: If you don't feel like getting out of your car
to eat - and many Americans don't - you have only to drive into
what appears to be a large parking lot with a small building in its
center, and park in a designated place. In the new drive-ins, each
space has a small pillar containing a two-way communication system.
You select what you wish from an attached menu, utter the proper
words into the microphone and a uniformed girl, called a car hop,
appears. Your food is served on a special tray, which is attached
outside the car, below your car window. When you have finished, the
car hop removes the tray and you speed off. There other kind of
drive-ins also where you just order, they pack the food for you and
then you go home/office and eat.
Working-men's bars: Many offer hearty cafeteria-style
meals at unusually low prices as a service to their almost
exclusively male patrons, who are expected to wash down the food
with quantities of alcohol that provides the profit.
Its worth knowing: Before you confront the mysteries of
the American menu, you should be aware of these facts:
Bread is served free with all meals, except in a few
expensive places. In most cases, dinner will be accompanied not by
much-maligned white bread(sandwiches) but one or more types of a
pleasant variety- French or Italian-style while bread, hard-crusted
rye, hard rolls, soft rolls, fruit-filled muffins, biscuits,
cornbread or San Francisco sourdough bread.
Brunch is a combination of breakfast and lunch that many
Americans enjoy on Sundays. It is a Sunday tradition at many fine
restaurants, where it is served from around noon until
mid-afternoon.
Charge for Service is never included in your bill(call a
"check") although taxes are automatically added on. You must work
out the tip yourself. Note that drinks from the bar are sometimes
tallied separately.
Doggie bags are containers for taking home leftover food
which are available on request at many restaurants. You really
aren't expected to give your dog the extra chicken wing or piece of
steak you can't finish; many people take the doggie bag to make a
nice snack for the next day.
Eggs cost less before 11 am than at any other time of day
because they are the main ingredient of the "breakfast specials"
that make the morning meal a good buy. You can often get such a
"special" - fruit juice, eggs, toast and coffee - rather
inexpensively. But don't be dismayed by a breakfast menu that
appears to list nothing buy hearty "specials", you can order just
toast and coffee, even if they are not listed.
Lunch at many good restaurants is quite a bit less
expensive than a similar evening meal at the same place.
Picnic Food can be bought most reasonably at a
supermarket. If you can not find one open, look for a delicatessen
or a shop specializing in Italian-style food. You will find
excellent meats, cheeses and breads at either places.
White Buttered Toast is a breakfast staple usually served
automatically with eggs and omelets. Because the butter is melted
before it reaches you, the toast is apt to be limp and soggy. If
you like crisp toast, be sure to use the magic works "butter on the
side". As alternatives to toast, ask for ROLLS OR TOASTED MUFFINS
of the corn, bran or English varieties. The latter is a round, flat
affair that is quite tasty when spread with butter or
marmalade.
The American Translated: When you site down at an American
lunch counter, you may hear your simplest order relayed in a
strange jargon. Cries like "draw one" (pour a cup of coffee),
"shoot one" (pour a Coke) and "b.l.t. down" (prepare a bacon,
lettuce and tomato sandwich on toasted white bread) are instantly
translated and fulfilled. As a patron, however, you are not
expected to be so cryptic. Most American menus are straightforward
and really understandable. But a few items are known by names that
may be mysterious and that even vary from place to place.
Apple Pie: Like most American pie it has crusts on both top
and bottom and looks more like a large tart than the pies you may
be used to. It is served in wedges and many Americans like it with
cream (pie a la mode) or cheese.
Brownie: This innocent-looking brown rectangle is a cross
between rich chocolate cake and fudge, sometimes with nuts. It is
delicious, but don't count the calories.
Cole Slaw: It is shreaded raw cabbage salad that often
appears - unrequested - in a small container at the side of your
place.
Corn on the Cob: The Red Indians ate it by grasping the cob
at both ends and nibbling the tender yellow kernels. Nobody has
thought of better way et. Be sure to spread your ear of corn with
butter and sprinkle with salt for maximum flavor.
Cranberry Sauce: This traditional accessory to an American
turkey dinner is a deep-red jelly(or preserve) with a pleasantly
tart flavor. Much of the cranberry crop is still grown in bogs near
Plymouth, Massachusetts, where different Red Indians are supposed
to have introduced the tasty berry to the first settlers.
Danish Pastry: The Danes call it Vienna bread - but in
America it is really any of a half-dozen or so varieties of light,
glazed pastry. "Coffee and Danish" is a favorite New York
snack.
Eggs: If your order fried eggs in New York you will be
asked, "How do you want them?" Be prepared to reply: SUNNY SIDE
UP(fried only on the bottom so that the yoke is still visible on
top); OVER(fried completely on both sides); OVER EASY (fried slight
on both sides). If you order boiled eggs, you will receive them out
of their shells, broken into a cup. Even if you can persuade the
cook to serve you a boiled egg in its shell, you may have a problem
eating it. Few American restaurants have egg cups.
Hamburgers: The name suggests that they contain ham, but
they are actually beef patties. They go by a number of aliases -
beefburgers, steerburgers, king burgers, jumbo burgers and, if
cooked with cheese on top, cheeseburgers. Whatever the name, they
are served up in a round bun and are especially tasty when
charcoal-broiled. Many Americans like to add ketchup or a slice of
onion for extra tang. When ordering, always specify whether you
want yours RARE(virtually raw inside), MEDIUM (the inside cooked to
a light pink color) or WELL DONE(completely cooked all the' way
through).
Hot Dogs: These humble sausages, an old favorite, acquired
status when President Franklin D. Roosevelt served them to King
George VI and Queen Elizabeth at at picnic at his country estate in
1937. You will find them sold boiled, broiled or steamed -
everywhere: at baseball games, from tiny carts on street corners,
along the side of the road, at fun fairs and beaches. They may be
called frankforts, frankfurters, franks, or wieners, and they are
sometimes served as a main dish on a plate(usually with baked
beans). But most Americans prefer them in rolls and topped with
mustard, sauekraut or chopped pickles(or all three - if you would
like to try one that way, just order yours "with everything".
Potatoes: Their menu names can be confusing, especially to
those schooled in British English. FRENCH FRIES are what the
English know as CHIPS, while CHIPS are England's CRISPS. SWEET
POTATOES are not potatoes, but orange-colored, sweet-tasting roots
of a vine that is a close relative of the morning glory. The YAM is
similar to the sweet potato, but moister and sweeter.
Sandwiches: They are almost always served on spongy,
tasteless white bread, unless you specify an alternative - rye,
whole wheat(brown) bread, and rolls are usually available. If you
order a HOT ROAST BEEF SANDWICH in the belief that you will receive
hot roast beef between two slices of bread, you may in for a shock;
you will get a plate with white bread on which the roast beef has
been laid, covered with gravy and topped off by whipped potatoes.
You eat it with a fork and knife. TRIPLE DECKERS, also known as
CLUB SANDWICHES, are three slices of toast with two separate layers
of ingredients. A typical example: sliced turkey in one layer,
bacon, lettuce and tomato in the other.
Salads: You might expect that EGG CHICKEN, TURKEY OR TUNA
SALAD would consist of slices or chunks of the main ingredient plus
a green salad. In fact, such a salad contains the main ingredient
minced up and mixed with mayonnaise - the whole thing being called
a "salad". Such salads are also common as sandwich filling - you
simply ask for a "chicken salad sandwich", for example.
Southern Fried Chicken: Done properly, the skin should
crackle as you bite into it. Fired chicken is usually served in
segments that can be eaten with the fingers.
Strawberry Shortcake: It may be either shortcake or sponge
cake filled with strawberries and buried under whipped cream -
alas, often of an ersatz variety.
Succotash: The first settlers got the name and recipe for
this vegetable dish - lima beans and kernels of corn cooked
together - from the Red Indians, three centuries ago.
Veal Cutlet: Don't confuse it with a veal soup. This is a
square of breaded veal, and covered with tomato sauce.
Vegetarian travelers can obtain THE INTERNATIONAL
VEGETARIAN TRAVEL GUIDE and VEGETARIAN TIMES GUIDE TO NATURAL FOOD
RESTAURANTS in the US. Each costs $16 plus $2 postage from the
NORTH AMERICAN VEGETARIAN SOCIETY, PO Box 72, Dolgeville, NY 13329
(516-586-7970).
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