[Sca-cooks] Which ingredients to avoid? [Was: Rue Substitute?]

[Chris Stanifer]

--- "Martin G. Diehl" <mdiehl at nac.net> wrote:

> Greetings, 
> 
> Do we have a list of the food ingredients that we must 
> not use?  
> 
> Such a list should include both those ingredients that we 
> know (or feel) could evoke safety issues as well as those 
> which are prohibited by law or regulation.  


That's not a bad idea.  So long as there are references available for further info, the individual
would always have the ability to use their own judgement as to whether to use a 'cautionary
ingredient'.  A reference to known or suspected injurious quantities would also be handy to have
in the same article.

I would not want this kind of list to be used as a 'blacklist' of ingredients, or have this evolve
into some kind of herbal witch-hunt, but merely for informational purposes only.  Obviously there
would be items listed which are downright outlawed in certain regions (Absinthe or Chartreuse
containing thujone in the U.S., but not in Spain or portions of the Middle East, for instance). 
It would be, as you said, a controversial issue which would need to be approached with delicacy,
but may prove useful in the long run.

By the way... I had the opportunity two weeks past to sample authentic Absinthe, smuggled in from
the Middle East by one of our U.S. soldiers.  It was entirely too bitter for my tastes (no sugar
available in the alley behind the bar), and I was very nervous about trying it (not knowing the
quantity needed to produce ill-effects).  I tried one whisky shot full of it to no effect, other
than a slight tingling of the tip of my tongue, and an acrid taste in the back of my mouth (like
burnt peanuts).  The flavor was reminiscent of bitter watermelon, if you can imagine that, but the
heat of the alcohol was pronounced.  Now that I have tried it, I can pass it up the next time it
is offered...

William de Grandfort





=====
Every heart to love will come... but like a refugee.


		
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