[Sca-cooks] ingredient lists

Elaine Koogler kiridono at gmail.com
Fri Mar 4 07:00:27 PST 2011

I agree wholeheartedly.  We've not seen any such requests here, but it's
probably not long in coming.  I hate to be a spoil sport here but my feeling
is that if you are THAT sensitive to gluten, then perhaps you shouldn't eat
the feast.  I try to be careful in my kitchens, but I am not a
professional...and neither I nor my Barony have enough utensils to make sure
that I can identify any utensils or containers that have touched "X".


On Thu, Mar 3, 2011 at 6:59 PM, Stefan li Rous
<StefanliRous at austin.rr.com>wrote:

> Johnnae said:
> <<< We are being urged on another of my lists to list all items now that
> contain or items that touch gluten protein
> (even if food safe) if served at a feast or at an event. Label
> everything as celiac or non-celiac safe. >>>
> We've talked quite a lot about food allergies. Hence the push these last
> few years about posting ingredient lists. But, SCA kitchens are not
> professional kitchens. Even professional kitchens seem to have problems with
> this "don't even touch a utensil which has touched X".  I'm not sure we
> should guarantee that a food has not touched a utensil or other food that
> has touched a utensil that touched a bit of gluten protein. We can try, but
> I'm leery of guaranteeing it.
> I do strongly support posting ingredient lists and not adding ingredients
> to a dish "just because".
> ingred-lists-msg (18K) 4/ 6/07 Posting ingredient lists at SCA feasts.
> http://www.florilegium.org/files/FEASTS/ingred-lists-msg.html
> Stefan
> --------
> THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>   Mark S. Harris           Austin, Texas
> StefanliRous at austin.rr.com
> **** See Stefan's Florilegium files at:  http://www.florilegium.org ****
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