New Orleans and food allergies

[AustinTink]

I try to give them more benefit of the doubt...if you developed the allergies as an adult, and they were used to you having none as a kid, first they forget. Then, they think it's an intolerance (I'll never forget my sis saying "you can't have cow's milk, but you can have sheep or goat's milk, right?" But she was clueless, until I pretty much said, I'm the person who reads the box on the ingredients looking for any trace of milk or milk derivatives). And then they remember...and when you get a 2nd allergy 2 years later (yeah, me), they remember the 1st allergy, but start the process all over again with the 2nd...Eventually, they get there...here's hoping I don't get a 3rd one by the time they can successfully cook for me...

PS - Yeah, I haven't eaten my siblings' food yet, although we've gone out to eat together...baby steps...

My siblings are all good about it thankfully. It's the extended family that are dismissive, those that know me the least.

 

[NotUrsula]

Except it's not fair at all to those of us who could actually die. I don't care how many fakers have come through any particular restaurant, the chef needs to listen every time in case that one time is the real deal.

Sorry, I didn't mean restaurants. Of course, anyone in any kind of food business has a duty to be clear on best practices and precautions.

I meant your average distant relative or well-meaning bystander.

 

[kanne323]

Are you familiar with Allergy Eats? https://www.allergyeats.com/ It's a website (an an app) that lets people with allergies rate restaurants. I reference it frequently. I cannot speak for New Orleans, but I used it last week when visiting Cape Cod (another shellfish allergy challenging place.) My sympathies, too... I developed my shellfish allergy at age 19, and, while it is not always as challenging to avoid as some other ingredients, it's very frustrating when eating out! For a long time, I've said I have a goal of someday opening a restaurant on Cape Cod that is completely safe for the shellfish-allergic. Would also love a safe Thai place anywhere!

 

[kanne323]

You'd have a tough time with Chinese food since a good many cooks use oyster sauce using natural oyster extract.

I live in an area that has a number of Kosher Chinese restaurants- those are safe (I cried the first time my work group ordered from one- it was the first time I'd had Chinese food in years.) Any non-Kosher Asian restaurant is a risk for someone with shellfish allergies, as is any fried food from any restaurant that fries shellfish*.

*With the rare exception of restaurants that have a dedicated fryer for non-seafood items.

 

[HashberryOTG]

I heard that peanut oils aren’t much of a concern when there are peanut allergies.

I've heard that as well, but as a peanut allergy sufferer, trust me when I say that's not true. Having things fried in peanut oil has made me very sick plenty of times. I believe, in theory, if the oil is pressed (to a certain temp or something? not sure how it works) and very, very clean I could get away with it. The few times I've tried to have taught me it's very much best avoided. Perhaps its a sensitivity issue?

 

[Imzadi]

Except it's not fair at all to those of us who could actually die. I don't care how many fakers have come through any particular restaurant, the chef needs to listen every time in case that one time is the real deal.

I meant your average distant relative or well-meaning bystander.

It's about respecting a person's boundaries about their own body. People have a right to decide for themselves if they don't/can't eat something. It's not someone else's RIGHT to dismiss or ignore that. Respecting another person's boundaries would be really well-meaning. Like there was a recent thread where a person said they didn't like to be hugged. And a poster said they felt the hugger's satisfaction of hugging someone is more important than the feelings and preference of the person being hugged.

Somewhere, as a society, we've lost the understanding of respecting other people's boundaries. (There are always some, like Gladys Kravitz, on Bewitched who never respected other people's boundaries. But, she actually knew better, she just didn't do it.) Now, it seems like more people just simply aren't taught to have basic common courtesy of other's boundaries and instead, that it's okay to ignore them.

Perfect example on this thread:

I heard that peanut oils aren’t much of a concern when there are peanut allergies.

I've heard that as well, but as a peanut allergy sufferer, trust me when I say that's not true. Having things fried in peanut oil has made me very sick plenty of times.

One's anecdotal "knowledge" or personal experience, or just plain preference, shouldn't surpass someone else's RIGHT to decide for themselves. A lot of people who think they know better: i.e. that another person is making things up since a person didn't have allergies as a child, or just not having enough knowledge about allergies, or that it's just the other person's preference or intolerance and not a real deadly allergy, doesn't mean that a person gets to decide that the other person should have something anyway. It's not their body. Leave the other person to decide what they want for their body.

 

[bcla]

I've heard that as well, but as a peanut allergy sufferer, trust me when I say that's not true. Having things fried in peanut oil has made me very sick plenty of times. I believe, in theory, if the oil is pressed (to a certain temp or something? not sure how it works) and very, very clean I could get away with it. The few times I've tried to have taught me it's very much best avoided. Perhaps its a sensitivity issue?

All I recall is that I asked about peanut oil regarding my kid’s classroom and was told it wasn’t an issue. But kids weren’t allowed to share food, so the primary concern would be something like peanut dust.

This claims that highly refined (i.e. neutral) peanut oil is safe, but less processed peanut oil is not.

https://acaai.org/resources/connect/ask-allergist/does-peanut-oil-cause-allergic-reactions
Most individuals with peanut allergy can safely eat highly refined peanut oil. This is not the case, however, for cold-pressed, expelled, extruded peanut oils. If you are allergic to peanuts, ask your allergist whether you should avoid peanut oil. For more information, the Food Allergy Research & Education (FARE) website is also an excellent resource.​

 

[bcla]

Not surprising. So many people are completely dismissive of those with food allergies. Somehow they think it's not a big deal, like how could a peanut or shrimp kill someone. There are many in my extended family that don't understand food allergies it at all, so I speak from experience.

I don’t think anyone was necessarily being dismissive of the seriousness of the allergy, but that the chef though of herself as an artist who couldn’t compromise on her vision. But special requests are up to the restaurant. Back when low carb diets were big, some customers would ask for extra meat and no carbs. That seemed more ludicrous (especially the cost of meat) than just leaving off one ingredient that was easy enough to skip.

 

[AustinTink]

Are you familiar with Allergy Eats? https://www.allergyeats.com/ It's a website (an an app) that lets people with allergies rate restaurants. I reference it frequently. I cannot speak for New Orleans, but I used it last week when visiting Cape Cod (another shellfish allergy challenging place.) My sympathies, too... I developed my shellfish allergy at age 19, and, while it is not always as challenging to avoid as some other ingredients, it's very frustrating when eating out! For a long time, I've said I have a goal of someday opening a restaurant on Cape Cod that is completely safe for the shellfish-allergic. Would also love a safe Thai place anywhere!

Thanks so much for the website reference. I will definitely check it out. I've also said the same thing about opening a true shellfish allergy safe restaurant or even a restaurant that addresses the majority of the life-threatening allergens. It would be so nice for families to have a safe haven to enjoy a meal.

 

[AustinTink]

I live in an area that has a number of Kosher Chinese restaurants- those are safe (I cried the first time my work group ordered from one- it was the first time I'd had Chinese food in years.) Any non-Kosher Asian restaurant is a risk for someone with shellfish allergies, as is any fried food from any restaurant that fries shellfish*.

*With the rare exception of restaurants that have a dedicated fryer for non-seafood items.

I don't know if we have any Kosher safe Asian restaurants in Austin, but I will surely look into it now!!

 

[Jml813]

As someone with a fish/selfish allergy this entire thread resonates! Worcestershire sauce and anchovies is my worst enemy.

I can't tell you the number of times I've gone into a barbecue restaurant and then giving snide remarks about don't order the shrimp then only to have the chef come out and tell me that every bit of barbecue sauce contains Worcestershire and it's in everything!

I agree with talking to the chef at the wedding to find out what may be safe and avoiding cross-contamination.

Having been to NO, agree with the fried foods avoidance since almost every restaurant has shellfish that they fry.

It's been a while so I don't remember where we were but I was able to eat okay.. admittedly it was a lot of dessert, salad and baked potatoes!

 

[AustinTink]

As someone with a fish/selfish allergy this entire thread resonates! Worcestershire sauce and anchovies is my worst enemy.

I can't tell you the number of times I've gone into a barbecue restaurant and then giving snide remarks about don't order the shrimp then only to have the chef come out and tell me that every bit of barbecue sauce contains Worcestershire and it's in everything!

I agree with talking to the chef at the wedding to find out what may be safe and avoiding cross-contamination.

Having been to NO, agree with the fried foods avoidance since almost every restaurant has shellfish that they fry.

It's been a while so I don't remember where we were but I was able to eat okay.. admittedly it was a lot of dessert, salad and baked potatoes!

Yes, I haven't had bbq sauce in forever. It's not worth the risk. I make it at home sometimes, once in a blue moon. Dessert, salad and baked potatoes is exactly what I was planning to do. Although I've looked at a lot of menus already and not very many baked potatoes around. I think I will just get a bunch of fruit and sandwich fixing's delivered to the hotel and pack a lunchbox to take with me places.

 

[Jml813]

Yes, I haven't had bbq sauce in forever. It's not worth the risk. I make it at home sometimes, once in a blue moon. Dessert, salad and baked potatoes is exactly what I was planning to do. Although I've looked at a lot of menus already and not very many baked potatoes around. I think I will just get a bunch of fruit and sandwich fixing's delivered to the hotel and pack a lunchbox to take with me places.

Understand! Although I was pleasantly surprised that most of the chefs and most of the restaurants were able to come up with something that was both delicious and safe give them a chance!

Had a really good meal over at Commander's Palace!!

 

[NotUrsula]

Yes, I haven't had bbq sauce in forever. It's not worth the risk. I make it at home sometimes, once in a blue moon. Dessert, salad and baked potatoes is exactly what I was planning to do. Although I've looked at a lot of menus already and not very many baked potatoes around. I think I will just get a bunch of fruit and sandwich fixing's delivered to the hotel and pack a lunchbox to take with me places.

You'll find more rice dishes in New Orleans than you will baked potatoes, and having made the most common ones throughout my life, I can tell you that with the exception of those that are baked with seafood additives such as seafood jambalaya or crawfish dressing, most of them don't contain any seafood stock or Worchestershire sauce. (With the exception of Barbequed Shrimp, in which it is crucial, Worchestershire sauce isn't all that commonly used in either creole or cajun cuisine. We're more likely to use Pickapeppa to add a dash of flavor.)

I won't suggest you just trust; by all means speak to the chef and scrutinize whatever you need to, and bring your sandwich for backup just in case, but certainly at the nicer restaurants with professionals working the line, you should be able to eat quite well and enjoy quite a lot of excellent food. "Panee'd" (pan-sauteed) veal or chicken, for instance, is a local standard, usually served with steamed veggies and either rice or a white pasta, and there isn't a decent chef in town that couldn't make it for you in 15 minutes. Mosca's Chicken a la Grande is one of the best roasted chicken dishes you'll find anywhere in the world. Rice dressing is a staple side dish (it is often called "dirty rice"), most versions don't include anything that crawls or swims, but it is very meaty, with beef, pork and chicken in the best recipes.

One of the most useful things about New Orleans for someone in your situation, I think, is that the signature dishes from the most iconic restaurants are so beloved that chefs very often publish the actual recipes, usually in the Times-Picayune (nola.com) or in the weekly entertainment paper, Gambit. (Southern Living and Bon Appetit publish them often as well.) That should let you find several possibles that you can talk to a chef about.

PS: About the pickle juice in remoulade thing -- I've never encountered that in my life. I know that some folks do put worchestershire in remoulade, but most New Orleans-style recipes don't use either one. The dominant flavor in most NOLA remoulades is grainy mustard -- worchestershire is just lagniappe when it's added.

 

[Imzadi]

can't tell you the number of times I've gone into a barbecue restaurant and then giving snide remarks about don't order the shrimp then only to have the chef come out and tell me that every bit of barbecue sauce contains Worcestershire and it's in everything!

That's because Worcestershire sauce adds a nice "bottom note" or depth to many dishes. I remember the first time I was making the beef stroganoff recipe on the back of the Campbell's cream of mushroom soup can. It's the last ingredient and it really made a difference when it was added.

Interestingly, tonight, I was looking online for a remoulade sauce recipe. It's a tangy, spicy mayo. The majority of the recipes make it with pickle juice, which I don't have. So, I kept looking through other recipes. And I found ONE recipe that uses Worcestershire sauce. It's such an unexpected ingredient, if one goes by what's normally in the sauce. I can see how you guys have to watch what's in various dishes that others make.

 

[Imzadi]

Yes, I haven't had bbq sauce in forever. It's not worth the risk. I make it at home sometimes, once in a blue moon.

Try Pensey's Barbecue of the Americas spice blend. (You should be able to email them for all the ingredients.) I mix it with either ketchup or tomato sauce. And I add a little sugar as I like my bbq sauce on the sweeter side. Although, next time, I might add a little bit of orange marmalade too, to make it both sweet and tangier.

https://www.penzeys.com/online-catalog/barbecue-of-the-americas/c-24/p-498/pd-s

 

[AustinTink]

I feel like I'll be dragging everyone down during the weekend of celebrations before and after the wedding. Every time we go out to eat, I'm always going to be the problem child. It's the main reason we haven't been back to NO since my allergy began.

 

[TwoMisfits]

I feel like I'll be dragging everyone down during the weekend of celebrations before and after the wedding. Every time we go out to eat, I'm always going to be the problem child. It's the main reason we haven't been back to NO since my allergy began.

Sounds like me at my mom's funeral. My siblings (who planned the post funeral meal) picked Italian b/c everyone in the local family liked it, and we had always done Italian for group get togethers. I asked if we had planned family style eating that I could actually eat - got assured yes. I get there, and it was like the personnel had no idea at the start. Of the 4 course meal (apps, salad, entrees, dessert), I couldn't eat anything as is. I ended up eating no apps or dessert. I had a plain salad of green iceberg and shredded carrot with oil and vinegar in the salad course. And in course 3, the kitchen took pity on me (and had had time to come up with something), and did make me my own kid-size bowl of spaghetti with marinara and a little plate of roasted veg. Now, my other 5 siblings (and all of the family) had acres of meats, fish, etc (calamari, garlic bread, chicken parm, lasagna, meatballs, cannolis, I could keep going)...and if I hadn't advocated for myself from the get go, I'd have probably been able to eat nothing. Now, the good thing was my sis realized her screw up, and told the kitchen we were paying for whatever they could come up with...but it wasn't much. I was the only person who had to have a midnight snack that night. And yes, this meal was vegan (see how I tend to end up vegan when not in Asian places)...

I have not actually eaten at a family "banquet type" event since, although there's only been one so far thanks to Covid. I skipped a more distant relative's baby shower last month b/c it was both far away and at a comfort food place and family style. And I wasn't gonna bring my own lunch and then dinner on a 3 hour drive in the heat (so 6 hours round trip), nor could I not eat for my health at the event (and when I went online, the place had nothing for my allergies). So, I zoomed in and felt no guilt.

 

[AustinTink]

I had a plain salad of green iceberg and shredded carrot with oil and vinegar in the salad course.

That seems to be what I end up with all the time in family gathering situations. "Just give me the lettuce".

 

[NotUrsula]

I feel like I'll be dragging everyone down during the weekend of celebrations before and after the wedding. Every time we go out to eat, I'm always going to be the problem child. It's the main reason we haven't been back to NO since my allergy began.

DH has a relative married to a woman who has very unusual self-imposed dietary restrictions, but who never fails to insist that we eat out when we visit. Only trouble is, DH & I have discovered that the only places that serve what she will eat are restaurants with what we consider horrendously bad food, and are ridiculously overpriced. In defense, we started eating ahead of time. So, we go out on our own early, eat what we like, and then meet them at their restaurant of choice, where we have drinks and maybe some bread or such while they eat a full meal, and everyone is happier.

Perhaps you might adopt that strategy? Scope out places where you can eat early, get good food that works for you, and then go to the family party with a full stomach with the object of spending your time socializing instead of eating. You can even tell them this; that you know that navigating your limitations is difficult with a large party, so you've decided that your gift to them is eliminating the worry of having to deal with it. Then you can drink the cost of a dinner's worth of fabulous cocktails instead!