# Recipe variations that ruin a dish for you **URL:** \ **Category:** Cafe Society\ **Created:** [August 25, 2017, 6:54pm UTC](https://boards.straightdope.com/t/recipe-variations-that-ruin-a-dish-for-you/794676 "2017-08-25T18:54:24Z")\ **Posts on this page:** 20\ **Page:** 5
**Author:** ![caligulathegod](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/caligulathegod/32/9685_2.png) [@caligulathegod](https://boards.straightdope.com/u/caligulathegod)\ **Post date:** [August 27, 2017, 2:08am UTC](https://boards.straightdope.com/t/recipe-variations-that-ruin-a-dish-for-you/794676/81 "2017-08-27T02:08:03Z")
I was so excited to find out a local place sold Gyros. Usually I have to go way out of my way to get one. Gyros with Ranch dressing instead of tzatziki sauce. There really needs to be a law. ---
**Author:** ![Tibby](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tibby/32/17030_2.png) [@Tibby](https://boards.straightdope.com/u/Tibby)\ **Post date:** [August 27, 2017, 2:48am UTC](https://boards.straightdope.com/t/recipe-variations-that-ruin-a-dish-for-you/794676/82 "2017-08-27T02:48:29Z")
My family and I are fans of Macaroni & Cheese. If the dish has only macaroni (preferably “elbow”) and cheese (preferably “chedder”) then we love it\*. If, on the other hand, the recipe includes additional ingredients, like cat poop topping, then we tend to shy away. - well, we loved it until my daughters turned 100% vegan last year. Now they eat Mac & Nothing. ---
**Author:** ![Little\_Nemo](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/little_nemo/32/3120_2.png) [@Little\_Nemo](https://boards.straightdope.com/u/Little_Nemo)\ **Post date:** [August 27, 2017, 2:56am UTC](https://boards.straightdope.com/t/recipe-variations-that-ruin-a-dish-for-you/794676/83 "2017-08-27T02:56:03Z")
> [@DrDeth](#): > > So? From your own cite: (which you forgot the link to, so) > > [Monte Cristo Sandwiches - CooksInfo](http://www.cooksinfo.com/monte-cristo-sandwiches) > > "Traditionally, a Monte Cristo Sandwich is served with a \*small pot of jam \*on the side. > > In February 2008, Esquire Magazine rated the Monte Cristo at Canter’s Deli in Los Angeles as one of the best sandwiches in America. [1] Theirs is “Turkey, Ham & Swiss, Dipped in Egg & Grilled on Egg Bread Served with Powdered Sugar\* & Jam.\*” Restaurant photos also show it coming with a small fruit nappy of fruit cocktail. The 2011 price was $14.75 US." > > Italics mine. > > In any case, the DL one is iconic, as it’s pretty rare nowadays to find on a menu and many who have had the DL version say it is the best. Doesn’t matter. There are only two points in contention. 1. A Monte Cristo sandwich did not originally come with jelly. Therefore a Monte Cristo with jelly is a recipe variation. 2. A Monte Cristo with jelly is wrong. You could probably put hot fudge sauce on a cheeseburger and find people dumb enough to eat it. But that doesn’t mean it’s right. ---
**Author:** ![CairoCarol](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/cairocarol/32/3825_2.png) [@CairoCarol](https://boards.straightdope.com/u/CairoCarol)\ **Post date:** [August 27, 2017, 3:55am UTC](https://boards.straightdope.com/t/recipe-variations-that-ruin-a-dish-for-you/794676/84 "2017-08-27T03:55:58Z")
The first Monte Cristo sandwich I ever had was at a now-defunct restaurant in DC. It was ham and cheese on bread dipped in egg and fried … served with a liberal topping of hollandaise sauce. As a skinny 20-year-old who could eat anything and not gain weight, I thought it was the best food ever. I probably ate it 1-2 times a week for an entire summer while doing an internship in Washington. I don’t eat MC much anymore because I can’t afford the calories, but I’m still shocked that hollandaise sauce is not part of the original recipe. ---
**Author:** ![AHunter3](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ahunter3/32/368_2.png) [@AHunter3](https://boards.straightdope.com/u/AHunter3)\ **Post date:** [August 27, 2017, 4:40am UTC](https://boards.straightdope.com/t/recipe-variations-that-ruin-a-dish-for-you/794676/85 "2017-08-27T04:40:05Z")
> [@Tzigone](#): > > I have actually never heard of ambrosia _without_ marshmallows. Maybe it’s regional? Doesn’t matter, as I dislike coconut and am not a fan of marshmallows in general (though rice krispy treats made with a big scoop of peanut butter mixed in are great), and so do not eat ambrosia. > > When I look up ambrosia, it says fruit salad, so having only one fruit must not have been the original? I guess? Or does coconut count as a second fruit? Like I said - doesn’t really matter, since I’m not eating it either way. [There’s a plethora of embellishments to its heavenly matched, classic pairing…succulent orange and luscious coconut…that’s authentic ambrosia!](http://naturalsolutionsradio.com/blog/avgd123/free-taking-how-fashion-super-healthy-ambrosia-fruit-salad-banana%E2%80%A6the-tasty-tropical-bl). The linked article goes on to embrace “the more…the merrier”, unfortunately, and to advocate for _bananas_ to be added (bleah!) but they do acknowledge the “classic pairing”. Marshmallows get no mention. ---
**Author:** ![aruvqan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/aruvqan/32/2891_2.png) [@aruvqan](https://boards.straightdope.com/u/aruvqan)\ **Post date:** [August 27, 2017, 2:24pm UTC](https://boards.straightdope.com/t/recipe-variations-that-ruin-a-dish-for-you/794676/86 "2017-08-27T14:24:58Z")
> [@pulykamell](#): > > It doesn’t ruin a dish for me, but while everyone seems to call that ricotta these days (or “whole-milk ricotta”), it’s not what ricotta traditionally is. Ricotta is made from the leftover whey from the cheesemaking process. It’s a low protein fresh whey cheese. (I’ve made this type myself, but it is a very low-yield cheese.) Apparently, though, in the US, this traditional ricotta is known as _ricottone_ and whole-milk ricotta is the norm. [Here’s a recipe for traditional ricotta](http://theartofcare.weebly.com/kiss/homemade-ricotta). I do know that, but unless I am actively making cheese I don’t tend to have whey around. The jug o’ milk version can also be made with skim milk [darned close to whey, IMHO and not something I drink willingly =)] But it does amaze people on how easy it is to actually make. And I do enjoy making my own yoghurt, quark, ricotta and cheddar [and curds, I like the way they squeek when I bite into them =)] > [@silenus](#): > > Disneyland serves a pretty good MC, but the best one I’ve ever had is served up by [Pea Soup Andersen’s](http://www.peasoupandersens.net/menu-hamburger.html) in Buellton, CA. With raspberry preserves. Love Anderson’s - I use their recipe at home whenever i make pea soup =) > [@Annie-Xmas](#): > > True story: I was with a group of people and they started talking about the “best” diet foods. I kept quiet. Finally one of them turned to me and said “Annie, you’re thin. What do you think?” I said “I think _real_ food tastes better.” There was a minute of dead silence, and then someone said “You know, you’re right.” I don’t think that thought had ever occurred to them before. > > For me, it’s adding anything to good food to give it another flavor. Like strawberry cheesecake. I prefer basic NY cheesecake and flavor it by changing out the toppings. > [@caligulathegod](#): > > I was so excited to find out a local place sold Gyros. Usually I have to go way out of my way to get one. > > Gyros with Ranch dressing instead of tzatziki sauce. There really needs to be a law. Horrors … and tzatiki is easy enough to make, grate cucumber into yoghurt, dash of salt, sometimes I like crumbling dried mint in for a change. I have mentioned it before, but my favorite foods are those that are simple - the best ingredients I can afford, prepared properly. I find the perfect burger is the best meat, grilled or pan fried, on good quality buns [I like [potato buns](https://www.handletheheat.com/potato-burger-buns/) or [pretzel buns](https://www.chowhound.com/recipes/soft-pretzel-rolls-11096)] with a minimum of crap - typically a slice of red onion, several leaves of [butter lettuce](http://www.livegourmet.com/blog/butter-lettuce/butter-boston-and-bibb-lettuce-whats-the-difference/), and maybe a[pickle slice](https://www.amazon.com/Vlasic-Ovals-Hamburger-Pickle-Chips/dp/B004B1F56S), and as condiments catsup and occasionally mustard. A steak needs nothing more than salt and pepper, and occasionally sauteed onions. I tend to prefer a salad that is mixed greens with a simple balsamic vinaigrette, and to me baked potatoes need only salt, pepper and butter. Not that I can’t make high faluting French foods, it was part of my training, but to me adding foie gras, sliced truffle and gold leaf is useless when you have good meat for your burger. If I want to eat foie gras and truffle, I will make pate de foie gras. ---
**Author:** ![Infovore](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/infovore/32/420_2.png) [@Infovore](https://boards.straightdope.com/u/Infovore)\ **Post date:** [August 27, 2017, 2:53pm UTC](https://boards.straightdope.com/t/recipe-variations-that-ruin-a-dish-for-you/794676/87 "2017-08-27T14:53:12Z")
Based on our trip to Arby’s the other day… Please do not put slices of sugared bacon in my chocolate milk shake. Ew. (No, I didn’t order it. The photo was bad enough). ---
**Author:** ![Bryan\_Ekers](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/bryan_ekers/32/183_2.png) [@Bryan\_Ekers](https://boards.straightdope.com/u/Bryan_Ekers)\ **Post date:** [August 27, 2017, 6:23pm UTC](https://boards.straightdope.com/t/recipe-variations-that-ruin-a-dish-for-you/794676/88 "2017-08-27T18:23:40Z")
Fish ‘n’ lips. ---
**Author:** ![DrDeth](https://avatars.discourse-cdn.com/v4/letter/d/b487fb/32.png) [@DrDeth](https://boards.straightdope.com/u/DrDeth)\ **Post date:** [August 27, 2017, 9:20pm UTC](https://boards.straightdope.com/t/recipe-variations-that-ruin-a-dish-for-you/794676/89 "2017-08-27T21:20:35Z")
> [@Little\_Nemo](#): > > Doesn’t matter. > > There are only two points in contention. > > 1. A Monte Cristo sandwich did not originally come with jelly. Therefore a Monte Cristo with jelly is a recipe variation. > > 2. A Monte Cristo with jelly is wrong. You could probably put hot fudge sauce on a cheeseburger and find people dumb enough to eat it. But that doesn’t mean it’s right. It’s a 1924 recipe, and the jam is a side, not part of the actual sandwich so you dont know. Next, "American full cream cheese " is NOT what is currently used on MC sandwiches, so by your count- all current MC sandwiches are recipe variations.:dubious: It’s _jam_, not jelly and every modern recipe has it. However, it’s on the side, so use or not use as you see fit. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [August 28, 2017, 12:33am UTC](https://boards.straightdope.com/t/recipe-variations-that-ruin-a-dish-for-you/794676/90 "2017-08-28T00:33:17Z")
> [@DrDeth](#): > > It’s a 1924 recipe, and the jam is a side, not part of the actual sandwich so you dont know. Next, "American full cream cheese " is NOT what is currently used on MC sandwiches, so by your count- all current MC sandwiches are recipe variations.:dubious: > > It’s _jam_, not jelly and every modern recipe has it. However, it’s on the side, so use or not use as you see fit. To be honest, I’ve never had a Monte Cristo without jam, so this is all new to me. On the other hand, I don’t think I’ve had a French Dip without Swiss on it, and that also appears to be a huge sin according to this thread. My defense is that I’ve never had it in its homeland (which I understand to be Los Angeles.) ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [August 28, 2017, 1:01am UTC](https://boards.straightdope.com/t/recipe-variations-that-ruin-a-dish-for-you/794676/91 "2017-08-28T01:01:08Z")
You understand correctly. [Phillipe’s](https://www.philippes.com/) is the home of the French Dip, no matter what [Cole’s](http://213hospitality.com/coles/) tries to claim. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [August 28, 2017, 1:05am UTC](https://boards.straightdope.com/t/recipe-variations-that-ruin-a-dish-for-you/794676/92 "2017-08-28T01:05:57Z")
> [@silenus](#): > > You understand correctly. [Phillipe’s](https://www.philippes.com/) is the home of the French Dip, no matter what [Cole’s](http://213hospitality.com/coles/) tries to claim. So what constitutes an honest-to-goodness French dip? Do you know the cut of beef? Should I guess something like round or top sirloin? I see a lot of crockpot type recipes on the internet, but my guess is that it’s really roasted on sliced on a deli slicer (which I have! Like a serious, 80 lb or so Globe deli slicer.) I wanna recreate the real deal at home. Any input? ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [August 28, 2017, 1:13am UTC](https://boards.straightdope.com/t/recipe-variations-that-ruin-a-dish-for-you/794676/93 "2017-08-28T01:13:55Z")
Even Phillipe’s allows cheese if you want it. In fact, they _recommend_ the roast beef with Swiss variation. The beef is prime bottom round, thin-sliced. The bun is either single-, double-, or triple-dipped. Don’t ask for au jus, you won’t get any extra. I like mine double-dipped, with a healthy schmear of their volcanic mustard. The au jus is a double-step process they refuse to share. ---
**Author:** ![Ukulele\_Ike](https://avatars.discourse-cdn.com/v4/letter/u/df788c/32.png) [@Ukulele\_Ike](https://boards.straightdope.com/u/Ukulele_Ike)\ **Post date:** [August 28, 2017, 1:18am UTC](https://boards.straightdope.com/t/recipe-variations-that-ruin-a-dish-for-you/794676/94 "2017-08-28T01:18:22Z")
**Pulykamell:**. You live in Chicago and you want to make a French Dip Sandwich? My god, man, just go to Al’s on Taylor Street and gitcha self an large Italian Beef, dipped, hot and sweet. That’s a French Dip elevated to the Celestial Plane. Monte Cristo: Drop all these awful jelly-based arguments! Feed that Monte Cristo to the dog and make yourself a Hot Brown. > **[Downtown Louisville Restaurants | Dining | The Brown Hotel](https://www.brownhotel.com/dining)** > > The Brown Hotel offers multiple dining options in Louisville, KY, from fine dining to a casual drink at the bar. View all of our dining options online! (As with the Club Sandwich, chicken makes a better sandwich than turkey) ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [August 28, 2017, 1:21am UTC](https://boards.straightdope.com/t/recipe-variations-that-ruin-a-dish-for-you/794676/95 "2017-08-28T01:21:08Z")
> [@silenus](#): > > Even Phillipe’s allows cheese if you want it. In fact, they _recommend_ the roast beef with Swiss variation. The beef is prime bottom round, thin-sliced. The bun is either single-, double-, or triple-dipped. Don’t ask for au jus, you won’t get any extra. > > I like mine double-dipped, with a healthy schmear of their volcanic mustard. The au jus is a double-step process they refuse to share. Next time I’m in LA (which isn’t all that often–maybe once every seven years or so, but I’m about due now), I’ll have to put it on the itinerary to visit Phillipe’s. And also Tommy’s. ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [August 28, 2017, 1:21am UTC](https://boards.straightdope.com/t/recipe-variations-that-ruin-a-dish-for-you/794676/96 "2017-08-28T01:21:44Z")
Entirely different thing. A Hot Brown is entirely savory, whereas a proper Monte Cristo runs some sweet into the mix for contrast. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [August 28, 2017, 1:22am UTC](https://boards.straightdope.com/t/recipe-variations-that-ruin-a-dish-for-you/794676/97 "2017-08-28T01:22:17Z")
> [@Ukulele\_Ike](#): > > **Pulykamell:**. You live in Chicago and you want to make a French Dip Sandwich? My god, man, just go to Al’s on Taylor Street and gitcha self an large Italian Beef, dipped, hot and sweet. That is exactly what I had for lunch on Wednesday. Well, regular, not large, but dipped hot & sweet from Al’s on Taylor. I’m actually wondering how similar it is to our Italian beef sandwich. ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [August 28, 2017, 1:24am UTC](https://boards.straightdope.com/t/recipe-variations-that-ruin-a-dish-for-you/794676/98 "2017-08-28T01:24:05Z")
Very similar, but no veggies on a French Dip. ---
**Author:** ![Sattua](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/sattua/32/11906_2.png) [@Sattua](https://boards.straightdope.com/u/Sattua)\ **Post date:** [August 28, 2017, 1:25am UTC](https://boards.straightdope.com/t/recipe-variations-that-ruin-a-dish-for-you/794676/99 "2017-08-28T01:25:39Z")
Anything in cornbread just makes me not want to eat it. Cheese, chilis, sundried tomatoes, little nubbins of corn … no thanks. I’ve grown up to the point where I can handle nuts and dried fruit in yeast-risen wheat breads. I still can’t handle adulterated cornbread. ---
**Author:** ![Ukulele\_Ike](https://avatars.discourse-cdn.com/v4/letter/u/df788c/32.png) [@Ukulele\_Ike](https://boards.straightdope.com/u/Ukulele_Ike)\ **Post date:** [August 28, 2017, 1:25am UTC](https://boards.straightdope.com/t/recipe-variations-that-ruin-a-dish-for-you/794676/100 "2017-08-28T01:25:58Z")
> [@silenus](#): > > Entirely different thing. A Hot Brown is entirely savory, whereas a proper Monte Cristo runs some sweet into the mix for contrast. Ah, well, personal taste thing I guess. I haven’t much of a sweet tooth. [Previous page](https://boards.straightdope.com/t/recipe-variations-that-ruin-a-dish-for-you/794676.md?page=4) [Next page](https://boards.straightdope.com/t/recipe-variations-that-ruin-a-dish-for-you/794676.md?page=6)