Thu Apr 24, 2014 9:41 am
Thu Apr 24, 2014 10:46 am
I'm not understanding this puréed fish thing. This isn't Burger King have it your way. I was brought up in environments where the integrity of the composed dish and the integrity of the ingredient is paramount. I say recognize gluten, shellfish and nut allergies.... Otherwise GTFOH!! Haha.
Thu Apr 24, 2014 2:24 pm
I say screw gluten issues too. Bring on heirloom wheat!
Thu Apr 24, 2014 2:46 pm
EMALSKY <> One does not eat pureed Dover Sole by choice; it is obviously an age issue. The ability to masticate illudes some in their senior years.
JACK <> Even with heirloom strains, if the berries are stored utilizing the same silo methodology, gluten sensitivity will still rear it's head. I agree the GMO and DNA mutations have created a new food, but silo contamination would still be a mass production issue.
Thu Apr 24, 2014 3:14 pm
It might help if people started admitting that they were just following a trend in paranoia, and had no actual celiac symptoms. Wheat Belly, thanks for your contribution to society.....
Thu Apr 24, 2014 7:35 pm
I've trained my front staff to actually ask if someone has celiac, with the "assumed" intention of "just making sure, and wanting to let them know that there's always a risk".
If they don't have a real issue with gluten, well, yeah....
Either way, people should know better than to ask for ridiculous crap to be gluten-free.
In those instances, I have to fight not to walk out onto the floor and ask them to leave, because when you ask for gluten-free bread, (and I know its a real thing, but cmon, how many restaurants actually carry it) that just irks me.
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