[Ansteorra] Food Vendors, menus & Ingredients

James Crouchet james at crouchet.com
Fri Mar 1 17:08:46 PST 2013


Danihel, I agree that what I said makes no sense if I was addressing the
line you quoted. But I wasn't.  I was addressing this line:

  > but rather than encumber food merchants with having to deal with such
thing for a realitively few of us,

True, I did not specify that but, as you pointed out, my comments make no
sense if applied to the cross contamination issue.  I suppose I just
assumed that most people would apply what I said to the part where it does
make sense.  I now see the error in that. <sigh>

Doré

On Fri, Mar 1, 2013 at 6:55 PM, Tim McDaniel <tmcd at panix.com> wrote:

> Jalali wrote about keeping kosher,
>
>  My problem is cross-contamination, so I just don't.
>>
>
> On Fri, 1 Mar 2013, James Crouchet <james at crouchet.com> wrote:
>
>> This is exactly why a Mongolian grill type setup would work well for
>> people with food restrictions.  It is ALREADY set up so you pick
>> each item that goes on your plate before they cook it.  You choose
>> the meat or no meat.  You choose the veggies. You choose any sauce
>> you want, or none at all. This is how they NORMALLY operate so they
>> *don't have to make any special provisions* for onion allergies,
>>
>> vegetarian diets, or hatred of broccoli.
>>
>
> The ingredients you choose are dumped onto a shallow inverted wok to
> cook, usually where a number of other meals of different compositions
> have been cooked already since the last time it was cleaned.
>
> You noted the problem with people with severe allergies: there is
> cross-contamination.  At the restaurant where I've seen it, they do
> periodically clean the wok, but just scrubbing with a wire brush and
> hosing it down.  I have my doubts that that does any good against
> severe allergy, and I do not remember hearing of many people who can
> eat a small quantity of something without trouble but have a severe
> reaction to larger amounts.  Furthermore, since the general public is
> handling the food and (in my experience) there are a large number of
> buckets of ingredients and sauces packed in a small space, there is
> likely to be a larger chance of cross-contamination: someone trying to
> ferry something to their plate accidentally drops some in an
> intermediate buckets, it sits a while, someone later fishes it out a
> ladle from a third bucket.
>
> As I understand it, kosher or halal is not just "don't eat any
> noticable quantities of pork", or even "scrub off the grill with a
> brush before proceeding", but basically like a severe allergy: no
> treif or haraam in the area, I think "cleaning" with a blowtorch or
> some other severe methods, et cetera.
>
> I agree that Mongolian barbeques are wonderful for picky eaters, and
> for those who like a variety or large quantity of foods -- great for
> haters of broccoli, bad for people who don't want their vegetarian
> food to touch anything animal-related, impossible for many? most?
> allergies, immediately impossible for kosher with the usual sorts of
> ingredients available.
>
> Danihel de Lindo Colonia
> --
> Tim McDaniel, tmcd at panix.com
>
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