RE: Which expert do you follow?

OK. so then it isn't just with canned beans?  are you sure about this?  I've
never heard this before.
I realize folks have different sensitivities to substances, but surely this
is not the fault of the cook.  For example, if someone is allergic to
shellfish or peanuts, knowingly or not, they should not be able to sue the
cook UNLESS the cook is asked specifically about this presence of the
ingredient in the recipe and LIES ABOUT IT.
Kate Pollara

-----Original Message-----
From: owner-cookbook-l(at)mich.com [mailto:owner-cookbook-l(at)mich.com]On
Behalf Of John Whiting
Sent: Monday, July 02, 2001 10:18 AM
To: Cookbook-l
Subject: Re: Which expert do you follow?


Katherine Pollara wrote:

> what are pulses?  I never heard this term.

In both English and American dictionaries, "pulses" is the collective noun
for the edible seeds of pod-bearing plants such as peas, beans and lentils.

> For every technique out there, there is always someone who will tell you
> there's another better way to do it.  That's where the cook's discretion
has
> to come in.

The cook's discretion doesn't include poisoning the guests. There are cases
on record of people made ill by eating red beans which hadn't been soaked
before cooking.

Let me emphasize. This is not a question of taste, such as whether you put
ketchup on your French fries. We're talking about human physiology. It's
not a contentious matter in which you'll find disagreement among medical
authorities; it's cut and dried (like the beans). In a litigious society
such as the US, someone could follow Russ's advice, get ill, and sue him
and his publisher for lots of money. I'm surprised this wasn't sorted out
at the editorial stage.

> . . .  As chef in your kitchen you
> are the wizard who runs the show.

But remember what happened to the Sorceror's Apprentice.

John Whiting
Diatribal Press, London

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