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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