ysabetwordsmith | Recipes to Feed a Crowd

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From:

see_also_friend

A thought - would it be a good idea to mark recipies that work well for multiple dietary restrictions?

Say, anything that does / can be modified to cover 3+ restrictions gets an asterisk?

From:

ysabetwordsmith

Only if someone has time to read dozens of recipes with that level of detail.

Honestly, it'd be easier to make an algorithm for mass-quantity maximum-access soup.

http://www.canyoueatthis.com/goodfood.html

10 pounds protein (e.g. chopped chicken breast, chopped salmon, beans, and/or peas) (avoid beef or pork and soy; omit meat for a vegan recipe)

5 pounds hypoallergenic grain (e.g. barley, oats, quinoa, rice)

5 pounds total of 2+ hypoallergenic hard vegetables cut in bite-sized pieces (e.g. African yams, carrots, fennel bulbs, rutabagas, sweet potatoes, turnips, any winter squash)

5 pounds total of 3+ hypoallergenic soft vegetables cut in bite-sized pieces (e.g. bean sprouts, bok choy, cabbage, celery, corn, green beans, green peas / pods, kale, okra, spinach, any summer squash)

Hypoallergenic spices: basil, cinnamon, cloves, fennel, ginger, marjoram, oregano, parsley, rosemary, thyme

Sweet green spices: 1/2 cup each of basil, marjoram, and parsley flakes

Savory spices: 1/4 cup each of oregano and thyme, 1 tablespoon of rosemary

Spicy-hot: 1 hand of ginger grated AND EITHER 1 tablespoon cinnamon and 1 teaspoon ground cloves OR 1 bunch fresh basil shredded OR 1 fennel bulb grated with its leaves chopped and added later

You could also saute 2-3 cups of aromatics in extra-virgin olive oil: carrots, celery, fennel, and/or ginger.

To cook: Put the proteins and grains in a huge stockpot, add any dried spices, fill with water, and bring to a boil.
Reduce heat and simmer until legumes and grains just start to soften. Add hard vegetables and cook until they start to soften. Add soft vegetables and cook until everything is soft. Fresh spices should be added 5-10 minutes before everything else is done.

Use water, rather than broth or stock because those often contain hidden allergens.

From:

see_also_friend

Fair point, I might look at the flagged ones but I can see allergy-unfamiliar people making them as-written and causing problems.

I could see buying an allergy-algorithm cookbook like that. I wonder why no one has made one? Heck, make a cheap one - or even digital printouts - and you could hand them out and have people mark of acceptable/unacceptable ingredients.

...good way to teach kids math, too.

From:

ysabetwordsmith

>> Fair point, I might look at the flagged ones but I can see allergy-unfamiliar people making them as-written and causing problems. <<

It's a common issue. Also, most people think that top 8 free is good enough. But there are other things that are well known, just less common. Nightshade allergy is one example. Jains don't eat root vegetables. Several religions avoid pungent foods like onions or hot peppers as too agitating. And so on.

>> I could see buying an allergy-algorithm cookbook like that. I wonder why no one has made one? <<

Because most people don't think in terms of algorithms. They think in terms of specific recipes. The closest common version is base recipes where you can vary the flavored ingredient or have a choice of mix-ins. But most of it is still set. The only place I routinely see algorithms is with infographics like "build a grain bowl" or "build a salad."

Also, a major mistake that people make with hypoallergenic cooking is that they start with the standard recipes they want to eat, then try to find substitutes to make something vaguely similar (usually inferior). A better approach is to look at the list of least-allergenic ingredients and then think what to make with those, from scratch.

>> Heck, make a cheap one - or even digital printouts - and you could hand them out and have people mark of acceptable/unacceptable ingredients. <<

It wouldn't be hard to make at least a handful of recipes for different categories. More challenging would be a list of foods ranked from least allergenic through things that are not top 8 but are known issues for some people to the stuff it's really better to avoid for allergy or religious reasons.

I'm good at writing and editing, not so much publishing.

Feel free to ask for more algorithms in any relevant prompt call.

>> ...good way to teach kids math, too.<<

Yeah, if you want to offer small and large versions of each recipe, or do them as parts (but that's hard if you include seasonings).

From:

see_also_friend

>>It's a common issue.<<

I am more careful, mostly because of my allergies, but also because I have had to manage other folk's specialized diet that I do not follow (being fluent in our local language and familiar with local foods means I get to read the labels and/or flag risky dishes).

>>Also, most people think that top 8 free is good enough. But there are other things that are well known, just less common. Nightshade allergy is one example. Jains don't eat root vegetables. Several religions avoid pungent foods like onions or hot peppers as too agitating. And so on.<<

You can't ban everything, so having options for the most common necessary accommodations is a good starting point. I tend to avoid /accommodate for

a) my allergens

b) anything I know is problematic to someone else in the group - kosher/halal, diabetic-safe food, etc -

c) sometimes I will avoid buying or using major allergens (like peanuts or latex gloves) if there is an easy alternative.

Less-common stuff... nightshades, I'd want to look at a list of banned foods, and possibly ask about common foodstuffs that include them, especially as hidden ingredients. Jain-no-roots-diet, I'd probably look up, and then check if I wasn't sure, just like I do with halal food (I suspect there are other restrictions beyond the no-root-veggies one).

>>Because most people don't think in terms of algorithms.<>The only place I routinely see algorithms is with infographics like "build a grain bowl" or "build a salad."<<

Okay, so that's one soup algorithm, and at least one salad algorithm. I'd actually suggest doing a couple salads. I think a leafy salad, a fruit salad, a pasta salad, and a root veggie salad would cover all of the common salad types. Other categories: Bread/grains, Snacks, Seafood (make it food-from-the-sea and include vegan options), Proteins (including meat) and Dessert. Maybe a dairy section? I wish there were more vegan dairy non-nut options, and it would certainly make it easier to combine other folks' religious restrictions with my allergies...

It might be a good idea to have some notes on texture and flavor profiles - maybe a chart? Column A makes a tangy salad, b makes a sweet one, c a creamy-savory one...

I wonder if notes on texture could be added, or is that too many variables?

>>Also, a major mistake that people make with hypoallergenic cooking is that they start with the standard recipes they want to eat, then try to find substitutes to make something vaguely similar (usually inferior).<<

A combination of having trouble thinking outside the box, and (probably) feeling that one's own methods/preferences are 'better.'

I think the worst example of this I've ever heard of was a watermelon 'steak.' Good matchup visually, but terrible one in terms of calories, protein, etc.

>>More challenging would be a list of foods ranked from least allergenic through things that are not top 8 but are known issues for some people to the stuff it's really better to avoid for allergy or religious reasons.<<

Write things down as you think of them, and maybe sort by category. You can look up % of population affected and severity of issue once you start running out of things to add. Ultimately, this stuff could be a reference appendix at the back of the book.

YMMV if you want to include nonfood stuff like 'don't use preused plastic' and 'wash your dishes seven times after using them to feed the dog.' Most people (unless they follow those restrictions) will mentally file them separately from 'food safety' and 'allergen - forbidden!'

YMMV also if you want to add instructions for how to test if foods are safe or not.

...and because my brain is random, I imagine algorithm cookbooks are very popular in multisophont scifi settings. Though they'd probably have to cook in glass a lot (chemically nonreactive) and also have warnings for stuff like "Human saliva is poisonous, use a new utensil each time" and "It is supposed to taste like lemon juice and cat vomit to human tastebuds."

>>I'm good at writing and editing, not so much publishing.<<

If you think it is an interesting project, I'd suggest starting with some recipe algorithms. You could post them here and see if people like them, get feedback, etc. Maybe under a shared tag, so people can search through them?

Then once you have enough content (recipes, supplementary info, etc) you can decide if you want to compile it into a single Thing, and/or put it out into the world as an e-file, workbook or paper book.

I haven't seen anything like that published before, and I suspect there will be some demand for it. If there is enough demand, you could probably hire or barter with someone to do illustrating, publishing, or whatever other parts of the job don't fit your skillset.

I don't consider myself to be good with cooking, and I am definitely not good enough to invent recipies from scratch.

>>Yeah, if you want to offer small and large versions of each recipe, or do them as parts (but that's hard if you include seasonings).<<

Maybe a 'feeds 4' standard recipe, and a 'adjust as needed' ratio-recipe, though I'd suggest adding something like "add up all units and divide by three to find the average # of people this will feed." For the ratio-recipie, one could possibly use fractions for the spices, I suppose.

From:

ysabetwordsmith

>> You can't ban everything, so having options for the most common necessary accommodations is a good starting point. <<

That's why I went to the opposite end, and looked up the least allergenic foods. Then I knocked off a few more that clustered around allergies I knew about, like nightshades.

>> Jain-no-roots-diet, I'd probably look up, and then check if I wasn't sure, just like I do with halal food (I suspect there are other restrictions beyond the no-root-veggies one).<<

The easiest way to accommodate religious parameters is to use their own recipes.

https://www.spiceupthecurry.com/category/jain-recipes/

More recently, I've seen a very useful cluster: halal-kosher-vegan. This is great for sourcing recipes and ingredients that meet a wide range of requirements. Plus it necessarily knocks out all the animal allergens (milk, eggs, shellfish, etc.).

https://vegan-hk.com/

>> I guess so. I still think there would be demand for it.<> Okay, so that's one soup algorithm, <<

You could do variations:

* A pureed soup made of dark leafy greens and maybe other green vegetables such as broccoli or peas.

* A pureed soup made from root vegetables and/or squash.

* A manybean soup, which becomes chili in the spicy version.

>> and at least one salad algorithm. I'd actually suggest doing a couple salads. I think a leafy salad, a fruit salad, a pasta salad, and a root veggie salad would cover all of the common salad types. <<

That's an excellent range of salads. Pasta can be made from chickpeas or yams, both on the hypoallergenic list.

>> Other categories: Bread/grains, <<

There are multiple grains in the hypoallergenic list. However, gluten-free bread is challenging to make and tends to have a huge list of ingredients, which runs up the chance of allergies.

I did find a recipe for rice bread:
https://www.bigoven.com/recipe/brown-rice-flour-bread/46290

This one is even yeastless:
https://www.seriouseats.com/beyond-curry-bhakri-indian-unleavened-rice-bread-recipe

>> Snacks, <<

Doable.

>> Seafood (make it food-from-the-sea and include vegan options), <<

Fish isn't vegan/vegetarian but is acceptable in many religious diets. Seaweed isn't on the hypoallergenic lists that I have seen.

>> Proteins (including meat) <<

Straightforward. The challenge here is that meat is hard to include for many religious diets and some other parameters. Probably the easiest way to include it is as an option (if you eat meat, you may add X amount in this step) and list some meats with fairly wide acceptance (e.g. chicken, fish).

>> and Dessert.<<

Many desserts are possible.

>> Maybe a dairy section? I wish there were more vegan dairy non-nut options, and it would certainly make it easier to combine other folks' religious restrictions with my allergies... <<

Dairy substitutes would be okay, but once you cut out tree nuts, peanuts, and soy (all top-8 allergens) there aren't a lot of good options left. Hmm. The best two are probably rice milk (works as a beverage and for things like dry cereal) and zucchini milk (a splendid baking ingredient). Hummus can substitute okay for cheese spreads.

>> It might be a good idea to have some notes on texture and flavor profiles - maybe a chart? Column A makes a tangy salad, b makes a sweet one, c a creamy-savory one... <> I think the worst example of this I've ever heard of was a watermelon 'steak.' Good matchup visually, but terrible one in terms of calories, protein, etc.<<

For ground meat, I've seen good versions made with diced mushrooms and onions, sometimes walnuts. But those aren't hypoallergenic. Legume burgers might work.

This one is top 8 free but not hypoallergenic:
https://www.everydayallergenfree.com/home/2020/6/9/savory-veggie-burgers-nut-free-sunbutter-gluten-free

>> YMMV also if you want to add instructions for how to test if foods are safe or not.<<

It's easy to think up additional sections that would add value, but the more medical it gets, the more people will expect that to be written by an expert, and the more risky it gets. If it's just recipes, it's just a cookbook.

>> ...and because my brain is random, I imagine algorithm cookbooks are very popular in multisophont scifi settings. Though they'd probably have to cook in glass a lot (chemically nonreactive) and also have warnings for stuff like "Human saliva is poisonous, use a new utensil each time" and "It is supposed to taste like lemon juice and cat vomit to human tastebuds." <<

Nailed it.

>> If you think it is an interesting project, I'd suggest starting with some recipe algorithms. You could post them here and see if people like them, get feedback, etc. Maybe under a shared tag, so people can search through them?<> Then once you have enough content (recipes, supplementary info, etc) you can decide if you want to compile it into a single Thing, and/or put it out into the world as an e-file, workbook or paper book.<<

I'm farther along with my idea for Around the World in 80 Meatloaves, but nowhere near done.

>> I haven't seen anything like that published before, and I suspect there will be some demand for it. If there is enough demand, you could probably hire or barter with someone to do illustrating, publishing, or whatever other parts of the job don't fit your skillset.<<

Possible.

>>Maybe a 'feeds 4' standard recipe, and a 'adjust as needed' ratio-recipe, though I'd suggest adding something like "add up all units and divide by three to find the average # of people this will feed." For the ratio-recipie, one could possibly use fractions for the spices, I suppose.<<

I think "4 servings" is good for a small-batch recipe. Some things like fruit salad are easy to offer in a per-person format too.

From:

see_also_friend

>>The easiest way to accommodate religious parameters is to use their own recipes.<<

Easy if you have access to recipes and can cook for them. If that is not possible (like separate kosher dishes), you may have to find a solution that works with whatever you have available. For example, it is easier for me to buy premade vegan stuff than to buy and cook halal or kosher meat dishes from scratch. (I would still want to check if the vegan alternative is acceptable, though).

>>More recently, I've seen a very useful cluster: halal-kosher-vegan.<<

Good in terms of feeding people, though riskier in terms of other allergies like nuts and (I assume) grains.

>>You could do variations:<<

Maybe have a few lists of suggested combos: for green salad, List A, for bean salad, list B, for spicy chili, list B with [spice mix options], etc.

You still have the chart, but the list allows for a bit more specificity.

>>That's an excellent range of salads. Pasta can be made from chickpeas or yams, both on the hypoallergenic list.<<

Thanks!

Maybe have something mentioning the texture of the pasta? I think chickpea pasta is a bit tougher than wheat, and I do factor texture into my cooking.

>>There are multiple grains in the hypoallergenic list. However, gluten-free bread is challenging to make and tends to have a huge list of ingredients, which runs up the chance of allergies.<<

Bread is a common enough cultural food that I would suggest including something nutritionally and conceptually similar.

I know people can make potato pancakes - what about yam pancakes?

>>I did find a recipe for rice bread:<>This one is even yeastless:<<

I'd say include something like that, in case someone doesn't like killing yeast for a meal

>> Snacks, <<
>>Doable.<<

Allergen-safe chips or French fries or candy might be popular, especially with kids who feel left out of being able to eat junk food with their friends.

Also, a fruit leather recipe, as an allergen-safe and halal alternative to gummi candy? Maple candy would be good too...

Fish isn't vegan/vegetarian but is acceptable in many religious diets.

It can be a pretty bad allergen. If nothing else, some of the salads could be topped with canned fish if someone wants and it is safe.

It would be tricky to have a recipe including allergens (even optionally!) in a book of allergen-free recipes. I'd worry someone would buy it and use fish under the logic that 'it was in the book.'

Maybe a way to mark 'maybe' ingredients, like, how honey isn't vegan and meat is only okay for Muslims if it is halal?

>>Seaweed isn't on the hypoallergenic lists that I have seen.<<

Very nutritious, I understand.

>>The challenge here is that meat is hard to include for many religious diets and some other parameters.<<

Maybe a separate column or symbol for maybe-objectionable ingredients?

Definitely include some beans, beans and rice, and other substitute proteins. Incidentally, are there any plant butters that are protein-filled but not from peanuts or tree nuts?

>>Probably the easiest way to include it is as an option (if you eat meat, you may add X amount in this step) and list some meats with fairly wide acceptance (e.g. chicken, fish).<<

Good for add-in meat dishes. Wouldn't work so well for a straight-up hamburger though!

...which reminds me, ideally there would be some way to organize a nutritional substitute (i.e. for meat plant protein) vs a taste-texture substitute (portabella mushrooms). If the person reading is not used to both nutritional and culinary stuff, one or the other is likely to get dropped on its head.

>> and Dessert.<<

Many desserts are possible.

>>Dairy substitutes would be okay, but once you cut out tree nuts, peanuts, and soy (all top-8 allergens) there aren't a lot of good options left.

Its just that dairy is such a common food in American cuisine.

>>Hmm. The best two are probably rice milk (works as a beverage and for things like dry cereal) and zucchini milk (a splendid baking ingredient). Hummus can substitute okay for cheese spreads.<<

Are there any rice milk or zucchini milk recipes that show them off as ingredients? I mean, if we have stuff made with coconut water, surely we can have stuff made with zucchini water. Or a spiced drink made with hot rice milk of some sort...(I am riding on my artistic skills rather than culinary knowledge).

Also, smoothies as a substitute for milkshakes.

>>I did a bit of that with the soup algorithm, suggesting several spice blends.<<

[Thumbs up]

>>For ground meat, I've seen good versions made with diced mushrooms and onions, sometimes walnuts. But those aren't hypoallergenic. Legume burgers might work.<<

Mushrooms might work, though if mushroom allergies exist that wouldn't be great. Walnut meat would poison me - you can see why I am leery of vegan stuff!

I think you mentioned a legume-end-meat burger at one point. A meatless algorithm with optional meat-addition would be a good thing to add.

>>This one is top 8 free but not hypoallergenic:<<

Garlic and pepper are objectionable? There must be alternate spices/seasonings. It looks like the mushrooms can be easily left off.

Alternately, I wonder if the flavor could be 'flipped' - instead of going for warm-spicy, go for tangy, or sweet, or something.

Overall, I think bean burgers are a good addition.

>>It's easy to think up additional sections that would add value, but the more medical it gets...<<

Fair enough. I tend to exposition a lot.

>>Nailed it.<<

I want to see that in a scifi. I think I've seen one really good multispecies kitchen with a hack for species-specific poisons exactly once (they painted foodstuffs on the wall as an easy reference guide.)

There was one other where the human taught herself to cook in an alien kitchen so she couldn't be poisoned, but that's about all the detail we get.

>>I have tags for Food and Recipes.<<

Maybe add a new tag for these specific recipes? "Allergy-Algorithm Recipes" or something?

>>I'm farther along with my idea for Around the World in 80 Meatloaves, but nowhere near done.<<

If you are too busy you are too busy.

I am still very interested in this as a potential project, and encourage you to consider it!

>>I think "4 servings" is good for a small-batch recipe. Some things like fruit salad are easy to offer in a per-person format too.<<

People can also always do math to resize, though that will be easier if measurements are in metric.

From:

ysabetwordsmith

>> Maybe have a few lists of suggested combos: for green salad, List A, for bean salad, list B, for spicy chili, list B with [spice mix options], etc.<<

That could work.

>>Maybe have something mentioning the texture of the pasta? I think chickpea pasta is a bit tougher than wheat, and I do factor texture into my cooking.<<

That gets a lot more fiddly, plus texture varies based on cooking time and brand.

> Bread is a common enough cultural food that I would suggest including something nutritionally and conceptually similar.<<

It would be nice, but very difficult to do. Gluten is a major allergen, and when you try to make bread with something else, it usually takes a lot more ingredients, which runs up the risk of a different allergy.

>> I know people can make potato pancakes - what about yam pancakes? <<

Yam is stickier than potato, but you can still substitute yam in most potato recipes.

>> I don't know enough about baking/gluten-free to know id switching for a non-gluten flour would work. <<

You can buy gluten-free flours, or mix your own. There are many recipes. However, they commonly involve other allergens, such as soy flour or almond meal.

>> I'd say include something like that, in case someone doesn't like killing yeast for a meal <<

Also some people are allergic to yeast.

>> Allergen-safe chips or French fries or candy might be popular, especially with kids who feel left out of being able to eat junk food with their friends.<<

You can make chips out of many fruits and vegetables. Apples are on the list of hypoallergenic things. Sweet potato chips and fries are delicious. Candy can be as simple as sugar flavored with ginger, cinnamon, fennel, etc. Ginger and fennel can also be candied; I love candied ginger.

>>Also, a fruit leather recipe, as an allergen-safe and halal alternative to gummi candy? <<

Many of the fruits make excellent leather, especially with apple as a base. But there are excellent vegan gummies made with agar agar or pectin, of which pectin seems to be less allergenic.

>>Maple candy would be good too... <<

Agreed. That's pure sugar aside from trace elements.

>> It would be tricky to have a recipe including allergens (even optionally!) in a book of allergen-free recipes. I'd worry someone would buy it and use fish under the logic that 'it was in the book.' <<

First you have to consider the goal of the book. One designed for navigating around many variables would be much more complicated than one aimed at offering recipes that are minimally allergenic and maximally acceptable.

When you cut down to the most hypoallergenic and religiously acceptable foods, the result is a very restricted diet that probably wouldn't be healthy long-term. But if the cookbook is mainly intended for things like potlucks, it doesn't have to be balanced, just needs to be tasty and reasonably nutritious.

A person can be allergic to anything. There's no way around that. But you can look up a list of things that are least allergenic, then ask, "What can I make with these?" instead of starting with some ordinary recipe and trying to substitute.

Then you just say, "These recipes are free from these common allergens (list)." You can also mention that many diets limit or exclude animal products, so those are omitted; and many people avoid alcohol for various reasons, so that is also omitted.

>>Incidentally, are there any plant butters that are protein-filled but not from peanuts or tree nuts?<<

These are some high-protein seeds:
https://www.pinkvilla.com/health/nutrition/highest-protein-seeds-1227103

Of which, squash is hypoallergenic. So pepita butter would probably be the best bet. Sunflower is not on the list I used, but sunbutter is very widely used as an allergy-friendly alternative to peanut or treenut butters, so it can't be too allergenic or those people would've noticed.

>> Its just that dairy is such a common food in American cuisine. <<

That's why you don't limit yourself to one cuisine and you don't start with recipes. You start with ingredients and think what you can do with them. Remember that lactase persistence is a superpower held by only about a third of people around the world, mostly of European descent. A majority of adults cannot digest milk, although a somewhat higher number can tolerate some amount of fermented products such as yogurt or cheese. But that's a different issue than outright allergy.

>> Are there any rice milk or zucchini milk recipes that show them off as ingredients? <<

Rice milk, yes. You can freeze it as ricecream, I've done that. It can also be dressed up as a beverage with things like cinnamon and sugar.

Zucchini milk is for cooking, mostly baking. You can substitute it for some of the dairy milk in many recipes, and all of the dairy milk in some recipes. It makes things moist and rich so they taste like they have a zillion calories.

>> Also, smoothies as a substitute for milkshakes. <<

That certainly works. Just freeze some of the ingredients.

In fact, you can make 1-ingredient sherbet buy pureeing frozen fruit. I found it eye-crossingly sour but you could add sugar.

>> I want to see that in a scifi. I think I've seen one really good multispecies kitchen with a hack for species-specific poisons exactly once (they painted foodstuffs on the wall as an easy reference guide.) <<

LOL yes. I've seen one multispecies cafeteria with a huge sign reading, "DO NOT FEED AGED MEAT DISHES TO HUMANS."

>> I am still very interested in this as a potential project, and encourage you to consider it! <<

You can always ask for bits of this in any relevant prompt call.

From:

see_also_friend

Went through and organized the ideas we were discussing. (I find sorting stuff relaxing.) I'll save the sorted notes in case they'll be useful later...

Anyway, I came up with these other possible low-allergy-risk ideas:

- NO Caffeine?

*_Soup_*
*Vegetable broth / soup stock*

*_Bread & Grains_*
Egg substitute?

*Granola?*
*Mashed yams* - also, leftovers can be fried up as pancakes
*Oatmeal?*

*_Sea foods_ (food-from-the-sea; NOT fish and shellfish)*
seaweed
- *Rice and seaweed sushi?*
- *Seaweed chips?*

*_Proteins_ (NOT meat)_*
*Portabella mushrooms*
- *skewers* with portobellos, root veggies and…?

*_Dairy_ substitutes*
*Oil* - can be substituted for butter or used to fry stuff. Can also be chilled to make it spreadable. WOULD NEED TO RESEARCH MORE TO FIND A NON-ALLERGENIC ONE…peanut oil is considered ‘hypoallergenic.’ [rolls eyes]. Try researching avocado, mustard, palm, rice bran, safflower, olive, sesame, and sunflower.
- *sunflower oil* is probably fine.

*_Snacks_* - [COULD APPLE CHIPS OR VEGGIE CHIPS BE USED AS CRACKER SUBSTITUTES?]
*Apple butter* - double check ingredients if commercially bought
*Jam* - double check if commercially bought

*_Dessert_*
*Baked yams w/ brown sugar*
(Candy) *Candied fruit*
*Carbonated drinks*

*_Drinks_*
Fruit juice - not mangoes; also, be sure to exclude other allergenic fruits
Herbal tea?
Fresh herb drinks
*Mint water*?
Spice blend drink?

Edited (Add: ...and a salad dressing. I know of one made with lemon and olive oil.) Date: 2024-09-04 02:19 am (UTC)

From:

see_also_friend

Other thoughts:

1) Gluten flour - yam flour is a thing. Though I don't know how to use it!

2) purpose of book - Maybe stick with a minimally-allergenic theme, and include occasional relevent notes i.e. For halal/kosher, check if separate dishes are needed, and if diners are adding allergenic add-ons at a buffet recommend putting them on a separate table.

3) Dairy cuisine - Fair point re: lactose tolerance, though cookbooks in America will probably be more popular if including something dairylike. We do have a couple good options though.

4) Lactose intolerance - medically intolerance and allergies are different, but for colloquial and practical purposes I tend to lump all categories of "eating this for will poison me" into the same category.
Religious restrictions are a separate category that receives roughly the same treatment.
Adjusting to an unfamiliar diet is a slightly similar thing which requires different handling.

5) Re Aged meat dishes - humans actually have some! Check out the Other Dodgy Foods - Real Life section here:
https://tvtropes.org/pmwiki/pmwiki.php/Main/MasochistsMeal
Shoutout to 'animals pickled in alcohol' and kiviak, though I feel sorry for the animals in the first one and will be politely elsewhere when they break out the sealskin for the latter.

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