SC - Ladies-Recipes-Third course

[LrdRas@aol.com]

I wonder if the green part you are referring to is contained by the store
bought crushed garlic in a jar or the garlic powder in the spice section?

Sindara
(who eats and cooks with garlic even though I have a sensitivity)


At 10:08 PM 4/10/99 EDT, you wrote:
>In a message dated 4/10/99 11:04:58 AM Eastern Daylight Time, him at gte.net 
>writes:
>
><< But the world is big....  I would not make
> such a broad statement. ;-)  from one that is allergic to nothing! >>
>
>I have  reports from people both pro and con about the garlic thing.
However, 
>my doctor says that Phlip's statement is accurate. Bearing that in mind this 
>is one of the few concessions that I automatically attend to when preparing 
>feast. I always remove the center shoot of the garlic if it shows any 
>indication of 'greenness' or discard it entirely if it shows signs of
growth. 
>
>I also warm people of the possible  reaction that fava beans can cause in 
>people of Mediterranean descent but , as with any other foods, such as milk, 
>nuts and wheat I do not go out of my way to avoid using them in feasts. I 
>fthere is a significant number of allergy prone individuals , I simply 
>present a varied menu. Complete ingredients lists including the ingredient 
>labels from preprocessed foods are at the Troll booth and on the Kitchen 
>door. 
>
>Ras
>============================================================================
>
>To be removed from the SCA-Cooks mailing list, please send a message to
>Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
>
>============================================================================
>
>

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

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

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