|
|
Usually when we go to a resturant anymore I have scoped out the menu in advance and while everyone is deciding I make my special request first for the way that I need my meal prepared. Telling them that you have food allergies instead of going into the big long explanation works great. I have had the best service lately this way and fabulous food.
I also leave a nice tip and make sure to thank the for their attention to my special needs. I have been to one resturant quite a few times now and had the same waiter (seems to help to stick with the same people since they remember me). He remembers my dietary needs and takes excellent care of me. I get the "kids" applesauce and house bread (so delicious-I usually get two loaves to take home) instead of the salad and haven't had to ask for it just get the "same as last time?" The nice thing is that this waiter has even suggested specials that he is aware that will meet my needs-had excellent seafood dish that was broiled and topped with a fruit salsa and served with couscous. I wouldn't have tried it but he knew it would work for me.
Course my future in-laws always took in their ranch dressing with them to fancy italian restuarants since they didn't want a vinagrette on their salad. Drove me crazy initially but now it makes sense...customer is happy and comes back.
Good luck!
-Michelle
Print
Remind Me
Notify Moderator
|
|
|
Rather than eating lobster out and having to worry about bringing your own butter substitute, why not just make it yourself at home? Do you have a grocery store that sells live lobsters? It's not too hard to make -- just bring a pot of water to a boil, say a prayer and an apology, and plunge the little guy in there. When he's red, he's done! Then you can top it with whatever you like, and order something else when you are out.
--------------------
Amanda
I live in the Big Apple, but I don't eat the skin
Print
Remind Me
Notify Moderator
|
|
|
Thanks for all your suggestions, I take it none of you like the thought of bringing my own butter and asking it be made?
--------------------
IBS-C and Bloating
Print
Remind Me
Notify Moderator
|
|
|
Roasted Lobster Tails with Ginger Dipping Sauce
Sauce:
3/4 teaspoon dry mustard
1/2 teaspoon water
3 tablespoons low-sodium soy sauce
1 tablespoon plum sauce
1 tablespoon dry sherry
3/4 teaspoon minced peeled fresh ginger
Lobster:
2 (8-ounce) frozen lobster tails, thawed
Cooking spray
1 teaspoon vegetable oil
1/4 teaspoon dark sesame oil
1/4 teaspoon black pepper
Sliced green onions (optional)
Preheat oven to 425°.
To prepare sauce, combine mustard and water in a small bowl; stir well with a whisk. Stir in soy sauce, plum sauce, sherry, and ginger; set aside.
To prepare lobster, make a lengthwise cut through the top of each lobster shell using kitchen shears, cutting to, but not through, lobster meat; press shell open. Place the lobster tails, cut sides up, in a shallow roasting pan coated with cooking spray. Combine the oils and pepper, and spoon over the lobster meat.
Bake at 425° for 13 minutes or until the lobster meat turns opaque. Serve lobster with sauce, and garnish with onions, if desired.
Yield: 2 servings (serving size: 1 lobster tail and 2 tablespoons dipping sauce)
CALORIES 194(23% from fat); FAT 5g (sat 0.8g,mono 1.4g,poly 2.1g); PROTEIN 27.6g; CHOLESTEROL 92mg; CALCIUM 86mg; SODIUM 1263mg; FIBER 0.2g; IRON 1.2mg; CARBOHYDRATE 8.3g
Cooking Light, DECEMBER 2000
Thai Hot Sauce
Who needs butter when you can have this spicy, gutsy dipping sauce? An amazing blend of hot, sour, and salty, it's an unrivaled complement to sweet, buttery lobster meat. This sauce uses the entire pepper--seeds and all. For a milder sauce, halve the jalapeņos, then remove and discard the seeds and membranes.
This recipe goes with Spicy Grilled Corn
1/4 cup water
1/4 cup fresh lime juice
1 teaspoon salt
10 red or green jalapeņo peppers
10 garlic cloves, peeled
Place all ingredients in a blender; process until smooth.
Note: Store extra sauce in an airtight container for 1 week in the refrigerator.
Yield: 1 cup (serving size: 2 tablespoons)
CALORIES 13(7% from fat); FAT 0.1g (sat 0.0g,mono 0.0g,poly 0.1g); PROTEIN 0.5g; CHOLESTEROL 0.0mg; CALCIUM 10mg; SODIUM 295mg; FIBER 0.3g; IRON 0.2mg; CARBOHYDRATE 3.1g
Cooking Light, JULY 2001
--------------------
IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
Print
Remind Me
Notify Moderator
|
Out
#270469 - 06/21/06 07:50 PM
|
|
|
|
|
|
I went to eat the lobster, I brought my own butter?
Have you done this before?
I got a weird look from the waiter, and the people I was at the table with found it amusing.
It was all in good taste, and I explained to the waiter that I could not have regular butter.
I wanted to know, in the future what is best, if I bring my butter or skip the trouble?
I recall Heather's book saying people should understand our illness along with that going out to eat we are being served, but does this cross the etiqutte line?
--------------------
IBS-C and Bloating
Print
Remind Me
Notify Moderator
|
|
Posts
