[Sca-cooks] capsicums

Heleen Greenwald heleen at ptd.net
Tue Mar 6 09:17:46 PST 2007

Hi Bertha,
I know exactly what you mean! I am lactose (and milk protein)  
intolerent and I scan menus very carefully. You would not believe  
what comes to the table....with cheese on it.... that was nowhere  
mentioned in the menu. Or the waitstaff will argue with me about  
mayonaise. (I guess they think , if its white, it must be dairy,)  I  
am lucky in that the 2 local restaurants I eat at know me and know  
how to prepare food for me. I just cringe when I have to eat far away!
All the best  (and happy Purim!)
On Mar 5, 2007, at 3:38 PM, Marcha wrote:

> I totally agree about American restaurant food and I will include a  
> lot of the recipes on the Food Channel.
> I happen to be a native Texan who is allergic to hot spices, so  
> eating Mexican food is pretty much out for me and don't get me  
> started about Cajun food.
> I was at a dinner after an event and ordered a steak.  When the  
> steak arrived you could tell that it was coated with pepper.  No  
> where on the menu was this stated.  Luckily, the waitress was very  
> understanding and took it back and brought me another steak  
> prepared without the pepper.  I find I cannot even eat pizza,  
> canned pasta dishes and especially so-called diet frozen dinners  
> have become impossible for me to eat because of the spices.  Well,  
> scratch the pizza because I am lactose intolerant so I shouldn't  
> have it anyway...and I love a good pizza!
> I wish the powers that be would understand that spicing something  
> does not mean peppering the pure unadulterated kaka out it!
> Just my two shekels worth.
> Shalom,
> Bertha
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