"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Discuss Cooking Community Forums > New Member Introductions!
Reply
 
Thread Tools Display Modes
 
Old 01-09-2013, 02:44 PM   #1
Assistant Cook
 
Join Date: Jan 2013
Location: Lake Forest
Posts: 8
New Member

Hi, New Friends,

I found this site while looking for alternatives to the use of chili and chili products in my recipes. I am highly allergic to capcazin (or any other spelling you may know) ... and it seems that everyone is on Emeril's "BAM" bandwagon. I can't even trust a restaurant, as the waitresses rarely know what is in the dishes and even the chefs often use "mixed spices" or packaged products with "mixed spices" and do not know what spices they may contain. For now, when eating out, my husband tastes my food first, but he is often wrong if the flavor is not predominate. So I put a tiny bit on my tongue and, if the tingling begins or my throat feels odd, I send it back.

Equally difficult is cooking at home. What to use when a recipe calls for, and even needs, a "bite" to complete the flavor.

Since I love to cook, I am hoping that this site will not only answer my first question but will open new ideas and recipes for me and my diabetic husband. Oh, and I also have a digestion problem with most veggies, especially leafy ones. Needless to say, life can be difficult in my kitchen!

Thanks to all for welcoming me,
Ann

__________________

__________________
Annhh is offline   Reply With Quote
Old 01-09-2013, 03:12 PM   #2
Executive Chef
 
Join Date: May 2011
Location: va by way of upstate ny
Posts: 4,442
hello annhh, and welcome to dc.:) allergies can be difficult, especially when dining out. how nice that you have your own personal "taster"--you don't see much of that anymore....make yourself at home, annhh, and join in on any conversation that beckons to you....
__________________

__________________
vitauta is offline   Reply With Quote
Old 01-09-2013, 03:30 PM   #3
Hospitality Queen
 
jkath's Avatar
 
Join Date: Sep 2004
Location: Southern California
Posts: 11,448
Welcome! I totally understand your frustration - in the last 5 years or so, I've developed quite a few food allergies/intolerances, and going out to dinner is such a fiasco!

My boss had to rid his diet of all pepper products for medical reasons, and sadly his favorite item is Tabasco. If I see him this week, I'll ask what he's subbed for it :)

PS: you know how alspice has that weird tongue-numbingly sharp flavor? Wonder how that would go....
__________________
Come visit my foodie blog: www.SockmonkeysKitchen.com
This week's topic: Pinterest and Potatoes
jkath is offline   Reply With Quote
Old 01-09-2013, 03:42 PM   #4
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,404
Welcome, and I hope you find what you are looking for here.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 01-09-2013, 07:38 PM   #5
Hospitality Queen
 
jkath's Avatar
 
Join Date: Sep 2004
Location: Southern California
Posts: 11,448
Question for you, Annhh - do you have to stay away from all nightshades (peppers, potatoes, eggplants, tomatoes) or just the chiles? I was just reading up on nightshade type allergies, so I thought I'd ask :)
__________________
Come visit my foodie blog: www.SockmonkeysKitchen.com
This week's topic: Pinterest and Potatoes
jkath is offline   Reply With Quote
Old 01-10-2013, 12:08 AM   #6
Assistant Cook
 
Join Date: Jan 2013
Location: Lake Forest
Posts: 8
To jkath re allegy

Hi, again, my allergy is specific to capsaisin, which is what gives chiles their heat. I've not had any serious problems with the other things you mentioned, as a matter of fact, I love eggplant and potatoes. I do have to be careful with tomatoes, but they only give me sores in my mouth if I eat too many or too much food with them in it (red sauces, etc.).
__________________
Annhh is offline   Reply With Quote
Old 01-10-2013, 03:25 AM   #7
Chef Extraordinaire
 
Kylie1969's Avatar
 
Join Date: Jun 2012
Location: Australia
Posts: 13,936
Hello and welcome to DC
__________________
All I really need is love, but a little chocolate now and then doesn't hurt
Kylie1969 is offline   Reply With Quote
Old 01-10-2013, 03:33 AM   #8
Sous Chef
 
no mayonnaise's Avatar
 
Join Date: Oct 2011
Posts: 553
Wasabi/horseradish, peppercorn. Not really a substitute but Arugula is kinda spicy. I'm stumped otherwise. Capsaicin is a pretty unique chemical.

I just read about Nonivamide, may want to look into it as well.
__________________
no mayonnaise is offline   Reply With Quote
Old 01-10-2013, 03:37 AM   #9
Head Chef
 
Zereh's Avatar
 
Join Date: Aug 2004
Location: Bellevue, WA
Posts: 1,548
Ginger can add a kind of heat as well.
__________________

__________________
~~
Zereh

We are fed by a food industry which pays no attention to health, and healed by a health industry that pays no attention to food - Wendell Berry
Zereh is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:09 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.