Трудно быть мною.

[elarbee]

Я много чего не ем и постоянно мучаю оффициантов насчет ингредиентов. И в магазинах еду два часа выбираю, читая этикетки. Часто встречаются те ингредиенты, минимальное количество которых настолько распределяется по всему блюду что их невозможно выковырять. Я знаю что многие люди просто не чувствуют сильный вкус сельдерея, болгарского перца или малины, но для меня это повод отказаться от всего блюда. Многие рестораны не считают целесообразным указать что в соусе минимальное количество авокадо или сахарозаменитела, но у меня на них аллергия и реакция может быть от распухшего языка до бесконечности. Я категорически не пью сырое коровье молоко из-за вкуса но готовлю на простом цельном (ребенкином) молоке. Выяснилось что на соевое у меня тоже неприятная реакция на языке, но тофу, мисо и подобные употребляю спокойно.

И так далее.

Comments

[leiacat.livejournal.com]

У меня так с луком. Не аллергия, но любое количество портит все блюдо.

К счастью, в местных ресторанах практически никогда не встречала проблемы чтобы официант разузнал что в секретном соусе - если говорю, что у меня аллергия, им совершенно неохота чтобы я у них за столом позеленела и распухла. (А то, что со мной этого в самом деле не будет - не важно).

[elarbee.livejournal.com]

Yeah, I frequently have to misrepresent my distastes as allergies.

However, it seems to me that with onions, they might be present in a much-changed capacity in many sauces and dressings. Especially stuff like onion salt. I can perceive celery salt, usually.

[leiacat.livejournal.com]

Not as often as you might think. Sometimes they come back and say "there's onions in such-n-such sauce, do you want to replace it with this other sauce or leave it off", but for things I tend to order it doesn't happen very much.

Also, I rarely go out to chains. Those are often awful for just picking things off the dish and pretending it wasn't there to begin with. The local "foodie" places are usually very ingredient-aware.

I've only ever been to one place I can think of that outright refused to list the ingredients in their "special sauce", and I had to play the "does it have X, Y, Z" game. Generally the waiter has to go ask the chef.

[elarbee.livejournal.com]

I think part of my problem may be that I frequently dine at places where people don't speak great English.

[leiacat.livejournal.com]

Yeah, in those kinds of places I had interestingness as well. My favorite Vietnamese place is always happy to omit onions from the noodles I order and even warn me about the sauce, but they somehow don't always make the cognitive leap to think of the onion flake garnish on top as also onions, so I learned to be very explicit.

[elarbee.livejournal.com]

And I've gone the route of giving up most soups: anything based on chicken broth in the American iteration will have celery.

[leiacat.livejournal.com]

With very few exceptions I basically don't like soup, so I don't run into "nearly every broth ever has onions" issue.

Or perhaps the other way around, because every broth ever has onions, I avoid nearly all soups to begin with. :)

[elarbee.livejournal.com]

Fair enough, but my life would be very hard with pho!

The other thing for me (as I think it might be for many other picky eaters) is that there are things I don't eat that I can pick out, and things whose taste I feel spreads to the whole dish. Olives and some kinds of seafood are like that to me.

[leiacat.livejournal.com]

Ditto. I can am used to picking out scallions, for example. Onions, on the other hand, make the whole dish icksome.