Amethyst Deceiver wrote:
[..]
> level of symptom. So I try not to be very careful about occasional trace
> quantities, because I don't know how many occasional trace exposures I'm
> actually getting. If I were like a lot of coeliacs, I'd know I'd been
> exposed by the effects it would have on my guts. So if I had accidental
> (or intentional) exposure, I'd know what to avoid next time by the pain,
> bloating and other effects. I don't get that, so I don't know how little
> or how much damage I'm getting. And the real thing is that I'm not so
> worried about me - I'm willing to have something that might be cross-
> contaminated, I'm willing to have a salad made in a sandwich bar (for
> instance) - but I'm more risk-averse when it comes to YoungBloke.

Wot a bugger that must be... Mucho sympathies.
>> That's mostly it. We tell friends that we'll bring our own butter when
> we stay at theirs, for instance, so that there's not a risk of someone
> buttering their bread and using the knife again for a second slice of
> bread, thus sticking crumbs on the butter when we come along. But we
> haven't gone 100% gluten-free in the house. OldBloke is still allowed to
> eat "real" cakes and bread, but if he butters his bread from our butter
> dish, he has to get another knife if he wants more butter for another
> slice of bread. We can't take the filling out of a sandwich to eat,
> because it'll be contaminated by the bread, but there's no problem with
> the bread being on the same table. Does that make sense?

When we have the coeliac friend round, the butter gets a knife of it's
own. If T'Lad forgets, he gets to go and get another knife. Butter
goes on side of plate, not directly on bread.
>
>> e.g.: Suzi informed me ahead of time when I was setting up a birthday bash
>> for my 40th that not only should there be no Salmon in the buffet, but that
>> even preparing salmon in the same kitchen was a measurable risk, as Gid has
>> a severe allergy to same. arFran is the same with various raw fruit, but OK
>> with cooked fruit.
>
> You are a good host.
I like to know these things as well. It helps me to prepare for guests
with problems. I tend to do a gluten free batch of baking BEFORE the
'ordinary' one, thus reducing the cross contamination chances.

Reminder to self: Make gluten free bread for crimbo puds... I did all
my mincemeat, crimbo cakes and puds gluten free last year, and no-one
could tell just by eating them. Well, those with problems could, coz
they failed to have the problems, so I counted it a success. For Big
Sis it has to be gluten free, fat free, raisin free (she just doesn't
like them), and lactose free. Makes catering interesting...

> > That's mostly it. We tell friends that we'll bring our own butter when
> > we stay at theirs, for instance, so that there's not a risk of someone
> > buttering their bread and using the knife again for a second slice of
> > bread, thus sticking crumbs on the butter when we come along. But we
> > haven't gone 100% gluten-free in the house. OldBloke is still allowed to
> > eat "real" cakes and bread, but if he butters his bread from our butter
> > dish, he has to get another knife if he wants more butter for another
> > slice of bread. We can't take the filling out of a sandwich to eat,
> > because it'll be contaminated by the bread, but there's no problem with
> > the bread being on the same table. Does that make sense?

I have my own spread anyway, unless I do ShoppingFail, as I'm supposed
to have the stuff that reduces your cholesterol. But I'm scrupulous
about the knife not contaminating the peanut butter, jams, etc.

The message <1qirg45a85rkasshim1241fs6am27bhnoh>
from Amethyst Deceiver <spam> contains these words:

> In most chippies the chips are cooked in a different fryer from the
> fish. Contamination is a risk - certainly my dietitian thinks it might
> be.

Does gluten-free breadalike toast well enough to use one of these?

http://www.geekalerts.com/darth-vader-toaster/

Guy King <guy.king> wrote:

> The message <1qirg45a85rkasshim1241fs6am27bhnoh>
> from Amethyst Deceiver <spam> contains these words:
>
> > In most chippies the chips are cooked in a different fryer from the
> > fish. Contamination is a risk - certainly my dietitian thinks it might
> > be.
>
> Does gluten-free breadalike toast well enough to use one of these?
>
> [..]

Hot damn, nicked.

kate said...
> Reminder to self: Make gluten free bread for crimbo puds... I did all
> my mincemeat, crimbo cakes and puds gluten free last year, and no-one
> could tell just by eating them. Well, those with problems could, coz
> they failed to have the problems, so I counted it a success. For Big
> Sis it has to be gluten free, fat free, raisin free (she just doesn't
> like them), and lactose free. Makes catering interesting...
>
You know what I like about all this? Knowing that other people have
bigger and better dietary problems than I have. Not that it makes me
happy that they have problems, but I don't feel quite such an eejit when
I have to explain that no, I will not prepare the parsnips for you, but
I'll happily eat them when cooked, and honestly, I'd prefer tinned fruit
salad (yuck) to fresh, because if it's tinned it's cooked and then I
know I can eat it safely. It's just nice to know that one isn't alone
when it comes to having bizarre eating habits.

I expect arAustin remembers the incident with the parsnips. Ghastly, it
were. Not life-threatening or owt like that, but ghastly, nonetheless.

guy.king said...
> The message <1qirg45a85rkasshim1241fs6am27bhnoh>
> from Amethyst Deceiver <spam> contains these words:
>
> > In most chippies the chips are cooked in a different fryer from the
> > fish. Contamination is a risk - certainly my dietitian thinks it might
> > be.
>
> Does gluten-free breadalike toast well enough to use one of these?
>
> [..]
>
It appears to have failed to toast the bread at all, apart from some
burnt bits in the middle.

Sena wrote:
> kate said...
> You know what I like about all this? Knowing that other people have
> bigger and better dietary problems than I have. Not that it makes me
> happy that they have problems, but I don't feel quite such an eejit when
> I have to explain that no, I will not prepare the parsnips for you, but
> I'll happily eat them when cooked, and honestly, I'd prefer tinned fruit
> salad (yuck) to fresh, because if it's tinned it's cooked and then I
> know I can eat it safely. It's just nice to know that one isn't alone
> when it comes to having bizarre eating habits.
>
> I expect arAustin remembers the incident with the parsnips. Ghastly, it
> were. Not life-threatening or owt like that, but ghastly, nonetheless.
>
I don't often peel spuds, and never scrape new ones, as they bring me
paws out in itchy blotches. I can usually manage to peel enough Big
potatoes to do for a family meal of mash & summat, or to slice for a
hotpot without getting TOO itchy, but it can be a close run thing...
EATING them cooked has never been a problem.

A friend's son is violently allergic to raw tomatoes. And the number of
times he' had to almost carve into the forehead of a servitor that
forgetting and removing the stuff from the plate/top of the salad/out of
the sarnie, or even cutting summat with a tomatoey knife, could still
leave enough traces to require the services of the green clad heroes
with the bloo flashy lights is beyond a joke. I *KNOW* that most people
who declare an 'allergy' to common foodstuffs are just being fussy, or
at best have a slight intollerance, but for the sake of the few with
real problems, is it worth the risk?

I've had to cope with my pal Janet's allergy to spices, and mine & Big
Sis' growing food intollerences long enough to know what not to risk...

The message <B7ednfFQ-5qLoovUnZ2dnUVZ8vOdnZ2d>
from Kate XXXXXX <kate> contains these words:

> I don't often peel spuds, and never scrape new ones, as they bring me
> paws out in itchy blotches. I can usually manage to peel enough Big
> potatoes to do for a family meal of mash & summat, or to slice for a
> hotpot without getting TOO itchy, but it can be a close run thing...
> EATING them cooked has never been a problem.

Lightly cwk them first, then peel off the skin - then you leaves all the
best of the spud TAAAW.

kate said...
> > I expect arAustin remembers the incident with the parsnips. Ghastly, it
> > were. Not life-threatening or owt like that, but ghastly, nonetheless.
> >
> I don't often peel spuds, and never scrape new ones, as they bring me
> paws out in itchy blotches. I can usually manage to peel enough Big
> potatoes to do for a family meal of mash & summat, or to slice for a
> hotpot without getting TOO itchy, but it can be a close run thing...
> EATING them cooked has never been a problem.
>
I never peel spuds anyway. Spuds is much nicer with their jacketses on,
even in a mash. The problem I had with the raw parsnips was that
although I washed my paws afterwards I touched my face when I brushed a
hair away therefrom. It were *horrible*.