SC - ingredient lists

[maddie teller-kook]

Greetings:
Aoibheall (Lea D Wittie) wrote:
> 
> publishing indgredient lists sounds like a very good idea.
> i havent seen it generally done in Calontir tho the feastocrats address
> or phone is always published anyway. where would be a good place to list such
> a thing? listing it the day of the event would be too late for us to adjust a
> menu and not everyonewould read things on our webpage.

I hate to say this, but IF someone has a severe food allergy and is
planning to attend an event, it is their responsibility to call the
cook.  Not everyone gets the newsletter, has internet access, etc.  
Cooking a meal for 200 + is a great feat and it is difficult to do a
number of custum dishes for people. I have always been willing to try
and make adjustments...IF I am notified at least 2-3 weeks before the
event.  I will also place an ingredient list outside the kitchen area. 
This way, people can check the list without interrupting the cook.  I
have had a few people very upset that I did not make dishes to
accomodate them without advance notice.  I can understand their
frustration but they should understand I cannot make 3 different main
courses to suit specific allergy requirements.  Sorry if I sound
frustrated, but I have been hasseled a number of times by people very
upset that I did not accomodate them without any notice.

> an eallergy you havent listed...
>         one of my shire members is allergic to red dye, thie kind used in food.
> 
> does anyone know if she would be allergic to red saffron?

i would doubt it. Saffron is a spice and red dye contains a number of
ingredients. But before assuming substituting red saffron...i would
check which red dye this person is allergic to (yes, there is more than
one).  

in service, 

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

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