Oh, don’t worry. It has nothing to do with piles of whipped cream and chocolate. It’s much simpler than that.
For most eating out trips, I’d love to see menus that tell me exactly how much the protein portion weighs. Doesn’t matter if it’s raw or cooked weight, because food loses about 20% of its weight when cooked and I can do the math.
And THEN, I’d like a line item below that says something like: We’ll be happy to give you a half-portion of the steak (chicken, fish, whatever) for several dollars less.
That’s not all! I’d also like to see ‘mix and match’ menus, kind of like some Italian-esque places are doing with pastas and sauces. I could choose the amount of, say, chicken prepared in any of several ways – grilled, broiled, deep fried, with fettucine alfredo, francaise, marsala, to name just a few. And then choose from a list of side dishes that includes veggies of all colors and whole grains, in addition to the standard fries, mashed, baked.
Don’t get me wrong – there will be times that I’ll want to have whatever specialty the chef dreams up – I’m all for creativity. But having control over the portion sizes and the meal composition on a day-to-day basis would give ME true power over the situation.
These days, it’s almost always possible to get a salad instead of fries or something. And yes, we can always take home the rest of the meal. But frankly, I’m getting tired of opening the refrigerator and seeing so many take-out containers of unfinished meals.
Until this happens, however, I’ll continue to go to places that do what I need, even if it’s not on a menu. They’re not chain restaurants, but rather the little local spots.
Portion size. Preparation method. Two key terms to remember – and we need tools and information for managing them according to our own individual needs, no matter where we are!