I don’t think it’s that, it’s just the left-wing version of anti-science wingnuts. Instead of creationists and AGW deniers you have people that think food heated to over 118 degrees is bad for you and listen to every food fad from earnest 30 year old women who were art majors in college and went back to school to study [hushed tone]Nutrition[/hushed tone].
I think that’s part of it, but I think the other part is the nature of the jobs those people are doing. I really don’t like mushrooms, but if I come home after 10 - 12 hours of hard work and somebody sets a bowl of mushrooms in front of me I’ll scarf 'em down like there’s no tomorrow. Mmmmm, calories…
While I know Guin can be annoying when she decides to hound you, this is going too far. What you said is something that very well could have been cited.
I’d say it wasn’t an opinion, but the reality is that there are two different things people mean when they use the word. One kind can’t be proven, the other kind merely hasn’t been. Your opinion is of the latter category.
Well it sure is something, becasue there is a stark difference between peoples eating habits out in remote work camps and cozy affluent little towns.
In my observations food allergies and political lines correlate.
tbf, as a vegetarian, the absolute best meal I’ve had is steak.
There’s a huge difference between not liking a food and being allergic or sensitive to it. I don’t like shrimp, or really any other shellfish I’ve ever tried. If I was really starving hungry, I’d scarf them down and I wouldn’t suffer any negative consequences. Usually, though, most places that serve shellfish, even the ones that specialize in fish and seafood, will at least have a couple of chicken choices.
Now if the chicken is heavily peppered and the shellfish isn’t, and I need to eat, then I’d eat the shellfish in preference to the chicken, even though I would find the chicken far tastier.
I have issues with not feeding guests to my home, I will try to find something to give you, even if it is nothing more than a glass of water.
And I get very aphasic with a bad migraine [I can have several levels of migraine from not too bad that is blinding pain with light sensitivity and sound sensitivity all the way through bad enough to want to blow my head off to make the pain stop with vomiting up everything down to my toenails.] I firmly believe that some migraines are definitely linked to some form of seizure activity. I have had post migraine aphasia stick around for 3 days once.
I like the challenge of cooking for a bunch of my friends, we range from basic food allergies through one guy who is allergic to anything corn based, one friend who has some condition where lots of different foods cause bladder problems [like caffeine, some other foods cause the lining to swell like a histamine reaction], one who is currently having a systemic fungus issue and her meds react with certain foods … I joke that I should just give everybody a bag of ringers lactate and a bottle of vitamins.
For real fun, you should lurk on some of the extreme food lists - back in the days of usenet, I was a member of [cant really remember the actual name] alt raw foods [?] back when you could get the list in your email box and respond to it via email. It was amazing the crap that went on in it. [I got into it because I wanted an atkins list and maybe it was just alt foods or something that morphed to a membership of flakes into raw foods?] I got into a shitstorm of argument because they were absolutely adamant that wheat is poison unless it is cooked and I pointed out that as a kid I spent plenty of time wandering around and snacking on raw wheat and oats grabbed on the way through the fields behind our cottage on the way into the woods to muck around away from adults. :rolleyes: But for general amusement, watching the monkeys flinging poo at each other is a blast.
That was also early internet, and I remembebr seeing the webpage of a guy that made up this huge calculated raw ‘salad’ at the beginning of the week and eating it 3 meals a day. There was a picture of him on the page and I swear that people fresh out of Auschwitz had more fat on them than that guy.
My grandma didn’t put tomato in her blood soup. You calling Grandma a liar, boy??? :mad:
Just for that I’m gonna top mine off with someCheshire cheese. Mmm, Cheshire. nom nom nom
I don’t think you two are taking this arguing on the internet seriously enough.
I don’t think you quite get it.
I don’t like pork or calimari, but if I was doing 10-12 hours of hard labor and that’s what was for dinner yeah, I’d eat it and no complaints.
On the other hand, it doesn’t matter how hungry I am - if I eat something with tomato in it I’ll turn into a medical emergency.
It’s not about preference when it’s a true medical problem.
I don’t think anyone doubts there are real food allergies that are potentially life threatening. It’s just when you see yet another person that says they are allergic to the fad of the month it gets tiresome. Believe it or not, there was a time when you could go out to eat and each person at the table didn’t have to grill the waiter for 5 minutes on what was in each dish on the menu. You could plan a dinner party and only have to accommodate the occasional vegetarian or person didn’t eat pork, rather than juggling pescetarian, ovo lacto vegetarian, vegan, gluten free, no dairy, and god knows what else. All of a sudden the standby dishes like quiche that were enjoyed by both vegetarians and meat-eaters are land mines: cheese, milk, and wheat.
We try, but we’re just not any good at it.
I like bread, I eat bread, it gives me indigestion if mixed with beer. I don’t think it’s an * allergy* just an upset tummy if I have too much. Allergies kill or cause anaphylactic shock in 1-3 reactions per 10000 population per annum, upset tummys cause odd smells in the toilet. They are different. Many people get upset tummys but don’t make a song and dance about it; you wouldn’t get all ‘freaky’ if someone near you came into work with a cold, potentially spreading a bit of congestion and discomfort your way would you? :rolleyes:
And you know when you go out to a place where they serve you food? See those other people (aka ‘customers’) also eating at that place?
A restaurant is not your personal chef!
that is all
Perhaps it’s due to a reaction with the yeast? (I know you can make bread using beer, so maybe that’s it)
I think it could be that or carbs and the gas in the beer. I can eat protein and drink beer or eat a cheese sandwich with coke or water, white bread gives me much worse gas than wholemeal.
I’ve got some kind of weird condition where my leg pretty much turned into putty overnight. The doctor looking at it said he’d seen similar fractures when people had fallen three stories or been run over by trucks. I’ve also had migraines (only realised what they were thanks to this thread - my head really hurt and I couldn’t articulate my thoughts). Neither was more painful than a serious stomach condition of some sort, where I couldn’t even keep down half a glass of water. I just hope I don’t ever get kidney stones 
Or you could be a little more assertive and ask for the chicken (which is what you really want) to be prepared without seasoning, then season it to your taste/needs. I’d rather open my mouth and politely ask for what I want and get it than to whine on a message board about how unfair it is that I can’t find food I can eat when I eat out.
Well sure but where’s the fun in that?
You should get dinner with my Mom sometime. She is sensitive to tomatoes, onions, garlic, citrus and a few other things plus she is diabetic. She is a total pain in the ass to the cook/waiter but is totally nice and apologetic about it when she is ordering. She realizes that she’s the one with the issues and doesn’t blame the whole rest of the universe for them. Oddly enough, she eats meals out frequently and almost never has problems. I think it’s the politeness and lack of a sense of entitlement.
You’ve mentioned this quite a bit throughout this thread, this pepper thing. What places are you going that all the food on the menu is heavily peppered? I can’t think of any place, chain or local mom & pop restaurant, that lays on the pepper that heavily. Some dishes have a little pepper, sure, but pouring it on everything? I’ve never seen it.
Having cooked in both chain restaurants and in local “mom and pop” restaurants, I can confirm that there are many items served in chain restaurants that arrive at the restaurant pre-seasoned, and there’s nothing the cooks can do about it. And the cooks usually don’t know exactly what’s in it. The cooks can control what they add, but have no control over pre-seasoning. Lynn mentioned Applebee’s; I haven’t worked there myself, but cooks I’ve talked to who have worked there have told me that almost everything on the Applebee’s menu comes pre-made and the cooks do little more than heat it up and plate it. I can’t confirm how much they may have been exaggerating.
Non-chains are better in that regard, since they usually do the seasoning on-site, while the food is being prepared, and probably have some unseasoned chicken available.