[Sca-cooks] So... here's a challenge I'm taking on

[Terri Morgan]

"And the whole brunswick stew thing is probably because it is a comfort 
food from childhood ... look at #3s listing - most spicy things? Mayo 
goes along with mustard. I see both tree nuts and peanuts, so those 
could be allergy driven rather than taste/texture, the ground 
beef/sausage/soup/stew/chili can be a 'ingredients are touching' thing 
[is this person high functioning autistic? the whole 
texture/spicy/gloppy foods/touching ingredient thing is fairly common]"


I don't believe that she is autistic, or if she is, I have not been able to
notice any mannerisms to indicate such. She has been to specialists who put
her on an extremely restrictive diet for about six months but were not able
to isolate what has causing the digestive intolerance. 

Some of the information you all (on the list) has been so informative that
I've copied the pertentent bits in a message to her - she is highly
intelligent so having an 'unsolved mystery' in her daily life is quite
irritating for her. I have no idea what her medical folks did or did not try
but I know that dieticians are not always cooks and may miss things such as
"used in processing rather than listed as an ingredient" - (or in my own
very dangerous case, may not be aware that what makes it so one cannot have
grapefruit also means that one should absolutely avoid Earl Grey tea - which
nearly killed a friend who was taking the same chemo meds as I was.)

Thank you all for the informative responses. Not only are you helping me to
come up with a less 'blah' menu, you are providing information that may help
my "camper #3" lead a happier life.


Hrothny