lucysalisbury wrote:When did people start becoming allergic to basic things like wheat and milk? You didn't hear of it even 20 years ago, and I'm sure restaurants wouldn't have had a clue back then
longlaner wrote:I disagree - I worked for a sushi place sometime ago, and teh chefs were very knowledgeable not only of what ingredients tehy used but what was in them as well. They had to to create the best sushi. They even knew the difference between certain types of rice vinegar and why one would go better with a certain rice than others. In teh brief time I spent there I picked a few interesting bits and bobs myself, and that's what I based my earlier post on. I am no expert, but someone who is could be expected to know these things.They know what the ingredients of a dish are, but not necessarily what the ingredients contain.
A case in point: most soy sauces contain wheat.
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