Ate out yesterday, bled today

[Guest guest]

That steakhouse is very nice and should be able to accommodate special requests.

Before I eat out (which has been rare), I always e mail ahead of time or talk to

the manager to see what ingredients are in the items and what is " safe " for me

to order off the menu. It saves a bit of explaining at the time of ordering.

Often the waiter/waitress says " butter " but when I ask further, it is a blend.

Many times, the manager is very helpful with picking items ahead of time.

PJ

>

>

> This is very common. Most people/restaurants seem to think any

> semi-solid yellow fatty thing is " butter " so they will assure you

> sincerely that yes, this is " butter " . And it's not. This happens on

> all levels. Many years ago when I was merely battling hypoglycemia,

> we were at a restaurant and I explained that I had to have PLAIN

> rice. I was assured the rice was plain. When it came it had all

> kinds of unidentifiable " stuff " in it and flecks of other stuff. I

> protested that I had ordered plain rice and the waitress said

> indignantly that this WAS plain rice. Non-plain rice to her meant

> gravy on it. We have to watch every little thing!

>

>

> Andy, I'm sure it is butter but they call it a rub which might include

> other seasoning ingredients. Ron

>

[Guest guest]

That steakhouse is very nice and should be able to accommodate special requests.

Before I eat out (which has been rare), I always e mail ahead of time or talk to

the manager to see what ingredients are in the items and what is " safe " for me

to order off the menu. It saves a bit of explaining at the time of ordering.

Often the waiter/waitress says " butter " but when I ask further, it is a blend.

Many times, the manager is very helpful with picking items ahead of time.

PJ

>

>

> This is very common. Most people/restaurants seem to think any

> semi-solid yellow fatty thing is " butter " so they will assure you

> sincerely that yes, this is " butter " . And it's not. This happens on

> all levels. Many years ago when I was merely battling hypoglycemia,

> we were at a restaurant and I explained that I had to have PLAIN

> rice. I was assured the rice was plain. When it came it had all

> kinds of unidentifiable " stuff " in it and flecks of other stuff. I

> protested that I had ordered plain rice and the waitress said

> indignantly that this WAS plain rice. Non-plain rice to her meant

> gravy on it. We have to watch every little thing!

>

>

> Andy, I'm sure it is butter but they call it a rub which might include

> other seasoning ingredients. Ron

>

[Guest guest]

Yeah that's what I do to. I have learned not to trust restaurants, even

'upscale' ones. Most of the time the waiter will answer your questions as if

they know, but won't bother talking to the chef. If you can talk to the chef,

then that would be best.

I usually bring some ketchup or butter with me. Ask for plain steamed veggies

and plain grilled meats. Even then I sometimes have a reaction the next day. I

am pretty sensitive to non-organic meats though.

Kat

>

>

> >Ron- I thought since they're upscale, butter

> >will not have margarine and it is the butter that gives the flavor

>

> When I eat out, I order my steak with no

> seasoning and no butter. I've discovered, to my

> dismay, that even upscale restaurants often use a

> mix of butter and margarine (because margarine is

> healthier! yeah, right!) in and on their food.

>

> I take real butter with me and toss a few

> tablespoons on the hot plate the steak comes out

> on, it melts, and then I spoon it over the meat.

>

>

> — Marilyn

> New Orleans, Louisiana, USA

> Undiagnosed IBS since 1976, SCD since 2001

> Darn Good SCD Cook

> No Human Children

> Shadow & Sunny Longhair Dachshund

> Babette the Foundling Beagle

>

[Guest guest]

Yeah that's what I do to. I have learned not to trust restaurants, even

'upscale' ones. Most of the time the waiter will answer your questions as if

they know, but won't bother talking to the chef. If you can talk to the chef,

then that would be best.

I usually bring some ketchup or butter with me. Ask for plain steamed veggies

and plain grilled meats. Even then I sometimes have a reaction the next day. I

am pretty sensitive to non-organic meats though.

Kat

>

>

> >Ron- I thought since they're upscale, butter

> >will not have margarine and it is the butter that gives the flavor

>

> When I eat out, I order my steak with no

> seasoning and no butter. I've discovered, to my

> dismay, that even upscale restaurants often use a

> mix of butter and margarine (because margarine is

> healthier! yeah, right!) in and on their food.

>

> I take real butter with me and toss a few

> tablespoons on the hot plate the steak comes out

> on, it melts, and then I spoon it over the meat.

>

>

> — Marilyn

> New Orleans, Louisiana, USA

> Undiagnosed IBS since 1976, SCD since 2001

> Darn Good SCD Cook

> No Human Children

> Shadow & Sunny Longhair Dachshund

> Babette the Foundling Beagle

>

[Guest guest]

I think it makes a huge difference if it's a small local place as opposed to a chain.  Chain's are awful.  There's a Mexican restaurant across the street (so to speak) that I can eat out without problems.  They are very easy to accommodate.  Same thing with another local seafood place I could eat at even prior to SCD and not get sick.

 

But certain chains like Joe's Crab Shack were a nightmare.  Just fwiw.

 

Debbie cd 40

[Guest guest]

I think it makes a huge difference if it's a small local place as opposed to a chain.  Chain's are awful.  There's a Mexican restaurant across the street (so to speak) that I can eat out without problems.  They are very easy to accommodate.  Same thing with another local seafood place I could eat at even prior to SCD and not get sick.

 

But certain chains like Joe's Crab Shack were a nightmare.  Just fwiw.

 

Debbie cd 40

[Guest guest]

And sometimes, alas, even with all this pre-planning it doesn't

work. A few years ago a group of mine was going out to a certain

place for a luncheon. Of course I called ahead. I explained that

the only thing I could eat was salad with particular things. I was

assured that sure, they could leave off croutons and bacon bits, and yes,

of course they had all kinds of fresh veggies and would be glad to custom

make me a nice salad. So I didn't take anything with me except a

tea bag and my salad dressing. I was told by the waitress (who

seemed to think I was sent to harrass her) that no, I could not have a

special salad. I could have a tiny dinner salad sans the things I didn't

want. I told her waht I'd been told and was informed that SHE made the

salads, from things " out here " , and the rest of the fresh stuff

was in the kitchen which she claimed she couldn't get to and clearly

wasn't willing to try. I paid $7.95 for a small handful of lettuce and

basically, starved. Now, of course, I would at least have a slice of

chicken in my purse but this was during my 20 years when I couldn't

handle any protein.

Before I eat out (which has been rare), I always e mail ahead of time

or talk to the manager to see what ingredients are in the items and what

is " safe " for me to order off the menu. It saves a bit of

explaining at the time of ordering. Often the waiter/waitress says

" butter " but when I ask further, it is a blend. Many times, the

manager is very helpful with picking items ahead of time. PJ

[Guest guest]

And sometimes, alas, even with all this pre-planning it doesn't

work. A few years ago a group of mine was going out to a certain

place for a luncheon. Of course I called ahead. I explained that

the only thing I could eat was salad with particular things. I was

assured that sure, they could leave off croutons and bacon bits, and yes,

of course they had all kinds of fresh veggies and would be glad to custom

make me a nice salad. So I didn't take anything with me except a

tea bag and my salad dressing. I was told by the waitress (who

seemed to think I was sent to harrass her) that no, I could not have a

special salad. I could have a tiny dinner salad sans the things I didn't

want. I told her waht I'd been told and was informed that SHE made the

salads, from things " out here " , and the rest of the fresh stuff

was in the kitchen which she claimed she couldn't get to and clearly

wasn't willing to try. I paid $7.95 for a small handful of lettuce and

basically, starved. Now, of course, I would at least have a slice of

chicken in my purse but this was during my 20 years when I couldn't

handle any protein.

Before I eat out (which has been rare), I always e mail ahead of time

or talk to the manager to see what ingredients are in the items and what

is " safe " for me to order off the menu. It saves a bit of

explaining at the time of ordering. Often the waiter/waitress says

" butter " but when I ask further, it is a blend. Many times, the

manager is very helpful with picking items ahead of time. PJ

[Guest guest]

I think in the beginning, you have to have the attitude that you are here for

the company and not the food. I usually have a snack first, so I am not

starving, and order something small. That way, if something is not right, I can

just appear to pick at it and still have a good time.

My wish is to recover enough to be able to tolerate illegals one day, just well

enough to eat out once in a while and not to worry. I would still order from the

menu scd legal foods, but if it is not perfect, still be OK. Until that point,

especially in the beginning, we have to be super cautious.

One day....

PJ

>

> And sometimes, alas, even with all this pre-planning it doesn't

> work. A few years ago a group of mine was going out to a certain

> place for a luncheon. Of course I called ahead. I explained that the

> only thing I could eat was salad with particular things. I was

> assured that sure, they could leave off croutons and bacon bits, and

> yes, of course they had all kinds of fresh veggies and would be glad

> to custom make me a nice salad. So I didn't take anything with me

> except a tea bag and my salad dressing. I was told by the waitress

> (who seemed to think I was sent to harrass her) that no, I could not

> have a special salad. I could have a tiny dinner salad sans the

> things I didn't want. I told her waht I'd been told and was informed

> that SHE made the salads, from things " out here " , and the rest of the

> fresh stuff was in the kitchen which she claimed she couldn't get to

> and clearly wasn't willing to try. I paid $7.95 for a small handful

> of lettuce and basically, starved. Now, of course, I would at least

> have a slice of chicken in my purse but this was during my 20 years

> when I couldn't handle any protein.

>

>

>

>

> Before I eat out (which has been rare), I always e mail ahead of time

> or talk to the manager to see what ingredients are in the items and

> what is " safe " for me to order off the menu. It saves a bit of

> explaining at the time of ordering. Often the waiter/waitress says

> " butter " but when I ask further, it is a blend. Many times, the

> manager is very helpful with picking items ahead of time.

> PJ

>

[Guest guest]

I think in the beginning, you have to have the attitude that you are here for

the company and not the food. I usually have a snack first, so I am not

starving, and order something small. That way, if something is not right, I can

just appear to pick at it and still have a good time.

My wish is to recover enough to be able to tolerate illegals one day, just well

enough to eat out once in a while and not to worry. I would still order from the

menu scd legal foods, but if it is not perfect, still be OK. Until that point,

especially in the beginning, we have to be super cautious.

One day....

PJ

>

> And sometimes, alas, even with all this pre-planning it doesn't

> work. A few years ago a group of mine was going out to a certain

> place for a luncheon. Of course I called ahead. I explained that the

> only thing I could eat was salad with particular things. I was

> assured that sure, they could leave off croutons and bacon bits, and

> yes, of course they had all kinds of fresh veggies and would be glad

> to custom make me a nice salad. So I didn't take anything with me

> except a tea bag and my salad dressing. I was told by the waitress

> (who seemed to think I was sent to harrass her) that no, I could not

> have a special salad. I could have a tiny dinner salad sans the

> things I didn't want. I told her waht I'd been told and was informed

> that SHE made the salads, from things " out here " , and the rest of the

> fresh stuff was in the kitchen which she claimed she couldn't get to

> and clearly wasn't willing to try. I paid $7.95 for a small handful

> of lettuce and basically, starved. Now, of course, I would at least

> have a slice of chicken in my purse but this was during my 20 years

> when I couldn't handle any protein.

>

>

>

>

> Before I eat out (which has been rare), I always e mail ahead of time

> or talk to the manager to see what ingredients are in the items and

> what is " safe " for me to order off the menu. It saves a bit of

> explaining at the time of ordering. Often the waiter/waitress says

> " butter " but when I ask further, it is a blend. Many times, the

> manager is very helpful with picking items ahead of time.

> PJ

>