[Sca-cooks] Published ingredient lists (was "minor rant")
t.d.decker at att.net
Wed May 9 05:35:34 PDT 2012
You list ALL of the ingredients and you make yourself aware of the problems
you may encounter. For the most part, I work from basic raw foodstuffs.
One question I couldn't handle was whether the yeast I used had been grown
on potato starch or some other starch. I was using a bulk brewer's/baker's
yeast that had been broken out into clear plastic bags for sale at a local
health food store (the best local source for larger quatities of yeast that
has gone to selling Bob's Red Mill). All I could say was avoid the bread.
At the same feast another person inquired about mushrooms with the concern
that many many prepared sauce products have mushrooms in them. I was happy
to tell her that all of the dishes and all of the suaces had been prepared
from scratch and there were no mushrooms in the mix.
If I have the time, I try to make everything from scratch to control the
ingredients, the quality, and the verisimilitude. I try to list all
ingredients. I try to know all of allergies people have in nearby groups.
I ask people to contact me early about specific dietary requirements. And I
try to steer them clear of problems. Do your best and hope others do
> So how far do people go with their ingredient lists? If you buy
> bread/prepared mustard/etc. Do you publish all the ingredients for those
> items as well, or do you check the ingredient lists on any items you buy
> to go into your dishes?
> For example, do you publish the ingredients that are in your breadcrumbs
> on the ingredient list, or do you simply say "breadcrumbs"?
> The reason I'm asking is that for this event I have multiple breads, some
> of which I'm buying, and this time I checked the ingredients for the
> breads and some of them contain sesame and barley - two of the allergies
> I'm working around. If I hadn't checked, and then used those breads in
> other dishes as thickening agents, that would mean that the dishes the
> crumbs were used in would have the barley and/or sesame as well, but
> listing "bread crumbs" wouldn't tell someone that.
> I also have a salad that calls for stoneground mustard in the dressing. I
> have someone who is allergic to alcohol, to the point that she can't have
> wine vinegar, either. I happened to check the ingredient list on a jar of
> stoneground mustard and wine vinegar was listed. While I generally
> substitute cider vinegar in many recipes for the benefit of this
> individual (sometimes on the whole dish, sometimes simply on a separated
> portion), I would have given her this mustard without a second thought if
> I hadn't known her allergy ahead of time. On an ingredient list, I would
> only have listed "stoneground mustard", which wouldn't have told her that
> she couldn't eat it, either.
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