RE: Which expert do you follow?

Speaking of Java...
I wish I could sue the restaurants for every time a waiter swore they were
serving decaf and I ended up drinking a cup of caffeinated.  Many nights of
lost sleep on that lesson. I can actually smell the difference now, but
won't take the chance.

It's very easy to be engrossed in conversation when dining out and not pay
attention to such important details.  Of course, if it was a food
sensitivity that could kill me, I'd be much more vigilant and I now take the
responsibility anyway and skip the coffee.  Decaf usually tastes lousy, and
esp. decaf cappuccino is the worst.

Kate



-----Original Message-----
From: Kym Jones [mailto:kjones(at)adam.com.au]
Sent: Monday, July 02, 2001 12:18 PM
To: kpollara(at)home.com; Hwg-Basics(at)Hwg.Org (E-mail)
Subject: RE: Which expert do you follow?




...and these would be Java beans by any chance ? LOL...

Kym


At 11:47 AM 2/07/2001 -0400, Katherine Pollara wrote:
>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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