SC - Re: sca-cooks V1 #199

[Lark Miller]

Derdriu said:

My contributions to food allergies/sensitivities/avoidances/other issues:

<snip>
Peppers (capcasium)
Onions, garlic, chives, and other members of the allium family

<snip>

That's all I can think of off the top of my head right now.

>>>>>
I've got a friend in my group who is alergic to the oil in green peppers.

I don't know if this falls into one of the above two categories or not
but since I'm not sure, others may not be either.

I think such a list should be taken as a guideline. Mainly so the cook has
an idea of what additional questions to ask when someone mentions they
have an allergy or asks if such and such is going to be served. I suspect
that if we tried to cook a feast that excluded everything on the list,
there wouldn't be much left to eat.

Stefan li Rous

To be removed from the SCA-Cooks mailing list, please send a message to
SCA-Cooks-Request with the message body of unsubscribe.

============================================================================