SC - potential problem foods

[rebecca tants]

> Try working around an allergy to pepper. And by that I mean black pepper.
> Do you have any idea how many places that can turn up in?  For our last
> banquet, I had to come up with a vegitable based soup stock with no black
> pepper. 

My Baronness is allergic to black pepper, but is fine with white.  Apperently
black pepper is white pepper with the skin on and the skin is the problem 
or something like that.  I've just started cooking with all white pepper.

Personally, I have that allergy to black pepper, another to chicken and 
one to fish and another to shellfish.  I use all vegetable stocks unless
there is a really good reason otherwise (since that also makes it vegetarian
friendly) for rices and such and have at least two meats in each feast.  And
I publish all my recipes (so that people can see the ingrediants as well as
make them themselves if they wish).  This has worked out ok.  I do make the
occasional special item in the kitchen (our ex-baron is very picky and so
he get's his steak and green beans) - as long as i know in advance, it's
no big deal...

Ruadh
(Baroness Julianna of Delftwood, before anyone asks...)

- -- 
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      'Becca Tants, aka Roo, Lady Caitlen Ruadh, Delftwood, AEthelmearc
    becca at servtech.com                http://www.servtech.com/public/becca 
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