Re: green beans re:restaurant experience

[Guest guest]

thanks - they really drive me crazy - one gave my daughter a sesame bun once

after i said her throat would close -so be afraid -be very afraid!! we can't

expect they'll get scd

eileen

> >what is the reason we eat french cut green beans

> >on scd?? i do tolerate them but don't eat them

> >often- so when the owner offered reg green beans

> >- i knew they were legal - but she said " you can

> >have them " as if she knows, but I won't get

> >started again - LOL - but are the reg more advanced ? what stage if so??

>

> French cut bean greens have just been cut in

> strings, so, in general, are easier to

> digest. Of course, there ARE some of us who do

> better with regular green beans.

>

> BTW, I had my own experience with an idiot

> restaurant Saturday night. It's a place I've been

> to before, but the wait-staff had changed, and

> apparently, the kitchen staff, as well.

>

> They brought my burger doctored with

> Worcestershire sauce, and the plate piled high

> with French Fries when I'd ordered steamed

> vegetables... and the waiter tried to say I

> hadn't told him I didn't want any of that.... I sent it back, of course.

>

>

> — 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]

>>

>>

>> They brought my burger doctored with

>> Worcestershire sauce, and the plate piled high

>> with French Fries when I'd ordered steamed

>> vegetables... and the waiter tried to say I

>> hadn't told him I didn't want any of that.... I sent it back, of course.

It's just so annoying to have to do that - and get your meal

20 minutes after everyone else, when they are just finishing

up.

Of course you had to in the situation - but it really is a lose, lose.

Mara

[Guest guest]

At 02:50 PM 5/26/2010, you wrote:

thanks - they really drive me

crazy - one gave my daughter a sesame bun once after i said her throat

would close -so be afraid -be very afraid!! we can't expect they'll get

scd

They don't have to " get " SCD. All they have to " get "

is that you have ordered something a particular way, and they've failed

to provide what you ordered.

Something to realize: most wait staff get around $2.00 an hour pay. The

rest is made up from tips from customers.

Another thing to realize: so many restaurants, even higher end ones these

days, get everything from a central processing facility and can't control

what goes into the food. Even things like steamed vegetables -- as I

discovered at anther restaurant -- arrive at the restaurant, already cut,

in portion-sized bags, and already " dressed, " in this case,

sprayed with olive oil and dusted with a seasoning mix which contained

(you guessed it) corn starch.

—

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 tolerate french cut green beans so much better but when in a pinch, I will sub

regular ones. Though, sometimes for a treat I get fresh green beans, steam them

for about 10 minutes, and then fry them with a little olive oil, garlic and salt

until most of the liquid evaporates. Kind of tastes like the garlic green beans

on a certain buffet line I used to frequent pre-SCD. I try it with the french

cut ones and it just doesn't work as well because they kind of fall apart.

I remember discussing this when I first started and it's just because french cut

beans are so much easier to digest for *most* people. I think it's because

regular green beans have tougher skin on them.

Misty Kimble

CD - no meds

SCD - 2 + years

>

> what is the reason we eat french cut green beans on scd?? i do tolerate them

but don't eat them often- so when the owner offered reg green beans - i knew

they were legal - but she said " you can have them " as if she knows, but I won't

get started again - LOL - but are the reg more advanced ? what stage if so??

> THANKS

> eileen

>

[Guest guest]

Green beans make my guts spasm badly.  I could eat french'd green beans but I don't like them well enough.  I think it has to do with frozen green beans.  Fresh ones would probably not cause this but I will have to check that out.  Everyone is different.  If I loved them, I'd probably try harder.

 

Debbie 41 cd

[Guest guest]

At 02:59 PM 5/26/2010, you wrote:

It's just so annoying to have to

do that - and get your meal

20 minutes after everyone else, when they are just finishing

up.

Of course you had to in the situation - but it really is a lose, lose.

Oh, absolutely. As it happened, they REALLY munged things up. We arrived

at the restaurant at 6:55 pm. We finally got our correct order at 8:15

p.m.

But I did have that three years ago, at one of my Mom's favorite

restaurants. Mom wanted to go there for Mother's Day -- they had a

set meal (limited menu). I managed to find a grilled fish dish and

ordered it with NO SEASONING. They brought my food about fifteen minutes

after everyone else was eating... covered in a Cajun seasoning for which

the first four ingredients were sugar, corn starch, maltodextrin,

and rice flour. Not even PEPPER as the first ingredient.

I told the waitress I had ordered it without seasoning, and she would

have to take it back. She said, " But it COMES with seasoning! "

as though that should make a difference.

I told her I'd ordered it without seasoning, and I was not going to

accept what I hadn't ordered. She said, " But the cook has already

turned off the grille and cleaned it! "

So, I told her that I was very sorry that the cook was going to have to

do some extra work, but if he had prepared my food the way I had ordered

it the first time, then he wouldn't have to.

Everyone else was past dessert and on about their fourth cup of

after-dinner coffee or tea by the time my food arrived. Embarrassing.

The next year, Mom wanted to go there again, and I told her that I would

not go on a holiday. Or, I would eat beforehand, and just have some tea,

and I'd bring my own dessert.

Mom was all upset, but I pointed out that there wasn't much sense in

Daddy paying for the set meal which included an appetizer, a soup, a

salad, a main course, three side dishes, dessert, and coffee when I

couldn't eat anything except the salad and a main dish if they

managed to get it right.

As it turned out, my cousins were in town, and Jarris is allergic to

seafood, so we went to a good steak house where they know me and fix food

correctly, so it was a moot point.

But I've not been back to that restaurant, which is a pity, because it's

a lovely old house on one of the bayous, with a view of same, and the

occasional alligator cruising up and down, eyeing the ducks on the

verge.

—

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 remember being blown away that even hardboiled eggs come done already in some

places - absurd!

eileen

> >thanks - they really drive me crazy - one gave

> >my daughter a sesame bun once after i said her

> >throat would close -so be afraid -be very

> >afraid!! we can't expect they'll get scd

>

> They don't have to " get " SCD. All they have to

> " get " is that you have ordered something a

> particular way, and they've failed to provide what you ordered.

>

> Something to realize: most wait staff get around

> $2.00 an hour pay. The rest is made up from tips from customers.

>

> Another thing to realize: so many restaurants,

> even higher end ones these days, get everything

> from a central processing facility and can't

> control what goes into the food. Even things like

> steamed vegetables -- as I discovered at anther

> restaurant -- arrive at the restaurant, already

> cut, in portion-sized bags, and already

> " dressed, " in this case, sprayed with olive oil

> and dusted with a seasoning mix which contained (you guessed it) corn starch.

>

>

>

> — 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]

that's how i feel -don't love them- but this lady telling me they're ok just

annoys me! as long as i know i can cut them and probably be ok helps for the

future - maybe i'll try here first!!

thanks all

eileen

>

> Green beans make my guts spasm badly. I could eat french'd green beans but

> I don't like them well enough. I think it has to do with frozen green

> beans. Fresh ones would probably not cause this but I will have to check

> that out. Everyone is different. If I loved them, I'd probably try harder.

>

> Debbie 41 cd

>

[Guest guest]

Do you think she was in the mind of 'low carb' diet?  Those medic alert bracelets are looking better and better ;-). 

 

Btw, chains are the worst it seems like.  Local restaurants seem to be a lot more able to work with you.  Was very disappointed last year when we went to Galveston and one of the main restaurants is now a chain--nothing I could eat there.  What I did get was not local, not 'real'.  OTOH, a small out of the way mom and pop place made everything from scratch in the middle of the (tiny) restaurant and it was made to order.  Was sooo good.  But the chains are winning for sure.

 

Debbie 41 cd

 

that's how i feel -don't love them- but this lady telling me they're ok just annoys me! as long as i know i can cut them and probably be ok helps for the future - maybe i'll try here first!!thanks all

eileen

>> Green beans make my guts spasm badly. I could eat french'd green beans but

> I don't like them well enough. I think it has to do with frozen green> beans. Fresh ones would probably not cause this but I will have to check> that out. Everyone is different. If I loved them, I'd probably try harder.

> > Debbie 41 cd>

[Guest guest]

BTW, I had my own experience with an idiot

restaurant Saturday night. It's a place I've been

to before, but the wait-staff had changed, and

apparently, the kitchen staff, as well.

They brought my burger doctored with

Worcestershire sauce, and the plate piled high

with French Fries when I'd ordered steamed

vegetables... and the waiter tried to say I

hadn't told him I didn't want any of that.... I sent it back, of course.

— Marilyn

Just when we think we have them organized, the

idiots strike again. One time we were out, with

guests. This was even before SCD so not quite so

complicated. I explained I must have plain

steamed-over-water vegetable and told the

waitress what vegetables I could eat without

getting sick. Nothing on them. Nothing! This was

in the days when I had no protein of any kind so

the veggies would be my dinner.

When it came, there were veggies I couldn't have

and the whole thing slathered in

margarine. Because we had guests (and it was

early on in my limited-diet career) I didn't fuss

and just had tea. That I could

control. Afterwards, I asked the waitress if

there was some reason the chef refused to make

something I could eat, and pointed to my

untouched plate. She said, " Oh, I didn't tell

him. I didn't think that stuff was important. "

[Guest guest]

I just had a restaurant experience too.

I ordered the regular salad asked ingredients said " gluten allergy " it's a place

I have been to before a few times!

I'm eating my salad and I see croutons in it! I am like, " huh, what happened

here, wtf is this?? " the explanation I got was that the salad I got was for a

different table but they saw I ordered it too so they just gave me the other

tables salad. The other table got mine.

I am writing the restaurant a letter suggesting they use the sticker system.

ARGH!

Jodi

>

> BTW, I had my own experience with an idiot

> restaurant Saturday night. It's a place I've been

> to before, but the wait-staff had changed, and

> apparently, the kitchen staff, as well.

>

> They brought my burger doctored with

> Worcestershire sauce, and the plate piled high

> with French Fries when I'd ordered steamed

> vegetables... and the waiter tried to say I

> hadn't told him I didn't want any of that.... I sent it back, of course.

>

> — Marilyn

>

>

> Just when we think we have them organized, the

> idiots strike again. One time we were out, with

> guests. This was even before SCD so not quite so

> complicated. I explained I must have plain

> steamed-over-water vegetable and told the

> waitress what vegetables I could eat without

> getting sick. Nothing on them. Nothing! This was

> in the days when I had no protein of any kind so

> the veggies would be my dinner.

>

> When it came, there were veggies I couldn't have

> and the whole thing slathered in

> margarine. Because we had guests (and it was

> early on in my limited-diet career) I didn't fuss

> and just had tea. That I could

> control. Afterwards, I asked the waitress if

> there was some reason the chef refused to make

> something I could eat, and pointed to my

> untouched plate. She said, " Oh, I didn't tell

> him. I didn't think that stuff was important. "

>

>

>

[Guest guest]

French

cut green beans put me flat on my back with severe abdominal pain and nausea

within an hour or two of eating them. That’s when they reach my

Sphincter of Oddi, which doesn’t handle them at all!! Too much fiber I have

decided, based on my upper GI’s reaction.

Instead

I eat a lot, and I mean a lot, of Roma or Italian green beans. They are the

first food I add after being on my version of the intro. diet, I usually have

two servings a day of this type of green bean. I do OK with other types of

bush or pole beans, although they trigger mild upper GI symptoms. But the Roma/Italian

green beans can get nice and soft, which my upper GI prefers.

Just

goes to show that we are all individual!

Kim M.

SCD 6 years

Sphincter of Oddi dysfunction 6+ years

neurological & spinal deterioration 3+ years

>>>>>>>>>>>>>>>>>>>>>>>>.

French

cut bean greens have just been cut in

strings, so, in general, are easier to

digest. Of course, there ARE some of us who do

better with regular green beans.

[Guest guest]

At 02:22 AM 5/27/2010, you wrote:

I just had a restaurant

experience too.

I ordered the regular salad asked ingredients said " gluten

allergy " it's a place I have been to before a few times!

I'm eating my salad and I see croutons in it! I am like, " huh, what

happened here, wtf is this?? " the explanation I got was that the

salad I got was for a different table but they saw I ordered it too so

they just gave me the other tables salad. The other table got mine.

I am writing the restaurant a letter suggesting they use the sticker

system.

I do so love the assumption that we ask for different food just to make

life difficult for them.

—

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]

Marilyn (and others), do you ever worry that kitchen staff might do something

nasty to your food when you send it back? I've read some pretty awful stuff

online. Makes you want to just stay home and eat.

Holly

Crohn's

SCD 12/01/08

> >It's just so annoying to have to do that - and get your meal

> >20 minutes after everyone else, when they are just finishing

> >up.

> >

> >Of course you had to in the situation - but it really is a lose, lose.

>

> Oh, absolutely. As it happened, they REALLY

> munged things up. We arrived at the restaurant at

> 6:55 pm. We finally got our correct order at 8:15 p.m.

>

> But I did have that three years ago, at one of my

> Mom's favorite restaurants. Mom wanted to go

> there for Mother's Day -- they had a set meal

> (limited menu). I managed to find a grilled fish

> dish and ordered it with NO SEASONING. They

> brought my food about fifteen minutes after

> everyone else was eating... covered in a Cajun

> seasoning for which the first four ingredients

> were sugar, corn starch, maltodextrin, and rice

> flour. Not even PEPPER as the first ingredient.

>

> I told the waitress I had ordered it without

> seasoning, and she would have to take it back.

> She said, " But it COMES with seasoning! " as

> though that should make a difference.

>

> I told her I'd ordered it without seasoning, and

> I was not going to accept what I hadn't ordered.

> She said, " But the cook has already turned off the grille and cleaned it! "

>

> So, I told her that I was very sorry that the

> cook was going to have to do some extra work, but

> if he had prepared my food the way I had ordered

> it the first time, then he wouldn't have to.

>

> Everyone else was past dessert and on about their

> fourth cup of after-dinner coffee or tea by the

> time my food arrived. Embarrassing.

>

> The next year, Mom wanted to go there again, and

> I told her that I would not go on a holiday. Or,

> I would eat beforehand, and just have some tea, and I'd bring my own dessert.

>

> Mom was all upset, but I pointed out that there

> wasn't much sense in Daddy paying for the set

> meal which included an appetizer, a soup, a

> salad, a main course, three side dishes, dessert,

> and coffee when I couldn't eat anything except

> the salad and a main dish if they managed to get it right.

>

> As it turned out, my cousins were in town, and

> Jarris is allergic to seafood, so we went to a

> good steak house where they know me and fix food

> correctly, so it was a moot point.

>

> But I've not been back to that restaurant, which

> is a pity, because it's a lovely old house on one

> of the bayous, with a view of same, and the

> occasional alligator cruising up and down, eyeing the ducks on the verge.

>

>

>

> — 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]

It might be the frozen. I've only eaten fresh green beans on SCD, and have never

had any trouble (except for a brief period where I quit digesting them well). If

the little beans inside are not-so-little beans, I peal them out and give them

to my bird. She thinks they're a delicacy (but has zero interest in the actual

green bean).

I never liked frozen, they seem too tough.

Holly

Crohn's

SCD 12/01/08

>

> Green beans make my guts spasm badly. I could eat french'd green beans but

> I don't like them well enough. I think it has to do with frozen green

> beans. Fresh ones would probably not cause this but I will have to check

> that out. Everyone is different. If I loved them, I'd probably try harder.

>

> Debbie 41 cd

>

[Guest guest]

At 02:07 AM 5/28/2010, you wrote:

Marilyn (and others), do you

ever worry that kitchen staff might do something nasty to your food when

you send it back? I've read some pretty awful stuff online. Makes you

want to just stay home and eat.

Yes, I've considered it. However, if I get sick from a meal, I make it a

point to call the manager during the following week, and tell them,

" I was in your restaurant at such-and-such a time. I told the server

such-and-such, and order thus-and-so, and this is what the order came out

as. I sent it back and then, after eating the redone meal, thus-and-such

happened....

Most restaurants don't want you escalating the situation to a call to the

Board of Health, and I've never had to.

—

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 do so much better with fresh than frozen too. It took a long time to tolerate

frozen.

PJ

> >

> > Green beans make my guts spasm badly. I could eat french'd green beans but

> > I don't like them well enough. I think it has to do with frozen green

> > beans. Fresh ones would probably not cause this but I will have to check

> > that out. Everyone is different. If I loved them, I'd probably try harder.

> >

> > Debbie 41 cd

> >

>

[Guest guest]

Me too. Way better with fresh than frozen.

I made Sangria the other night with frozen berries and ate a few and was

surprised just how fresh agrees with me so much more!

Jodi

> > >

> > > Green beans make my guts spasm badly. I could eat french'd green beans

but

> > > I don't like them well enough. I think it has to do with frozen green

> > > beans. Fresh ones would probably not cause this but I will have to check

> > > that out. Everyone is different. If I loved them, I'd probably try

harder.

> > >

> > > Debbie 41 cd

> > >

> >

>

[Guest guest]

That's why I'm always super nice & friendly and smiley with the staff. I mean,

I try to be that way normally but I put extra effort in when someone else is

dealing with my food. If I have to send something back I'll also be apologetic

about it saying something like, " I'm really, really sorry but I asked for this

without xy & z. I have food allergies so I'll get really sick if I eat it. " I

don't say it in any way that could be construed as blame and so far every

they've always respond really well.

Stacey

> > >It's just so annoying to have to do that - and get your meal

> > >20 minutes after everyone else, when they are just finishing

> > >up.

> > >

> > >Of course you had to in the situation - but it really is a lose, lose.

> >

> > Oh, absolutely. As it happened, they REALLY

> > munged things up. We arrived at the restaurant at

> > 6:55 pm. We finally got our correct order at 8:15 p.m.

> >

> > But I did have that three years ago, at one of my

> > Mom's favorite restaurants. Mom wanted to go

> > there for Mother's Day -- they had a set meal

> > (limited menu). I managed to find a grilled fish

> > dish and ordered it with NO SEASONING. They

> > brought my food about fifteen minutes after

> > everyone else was eating... covered in a Cajun

> > seasoning for which the first four ingredients

> > were sugar, corn starch, maltodextrin, and rice

> > flour. Not even PEPPER as the first ingredient.

> >

> > I told the waitress I had ordered it without

> > seasoning, and she would have to take it back.

> > She said, " But it COMES with seasoning! " as

> > though that should make a difference.

> >

> > I told her I'd ordered it without seasoning, and

> > I was not going to accept what I hadn't ordered.

> > She said, " But the cook has already turned off the grille and cleaned it! "

> >

> > So, I told her that I was very sorry that the

> > cook was going to have to do some extra work, but

> > if he had prepared my food the way I had ordered

> > it the first time, then he wouldn't have to.

> >

> > Everyone else was past dessert and on about their

> > fourth cup of after-dinner coffee or tea by the

> > time my food arrived. Embarrassing.

> >

> > The next year, Mom wanted to go there again, and

> > I told her that I would not go on a holiday. Or,

> > I would eat beforehand, and just have some tea, and I'd bring my own

dessert.

> >

> > Mom was all upset, but I pointed out that there

> > wasn't much sense in Daddy paying for the set

> > meal which included an appetizer, a soup, a

> > salad, a main course, three side dishes, dessert,

> > and coffee when I couldn't eat anything except

> > the salad and a main dish if they managed to get it right.

> >

> > As it turned out, my cousins were in town, and

> > Jarris is allergic to seafood, so we went to a

> > good steak house where they know me and fix food

> > correctly, so it was a moot point.

> >

> > But I've not been back to that restaurant, which

> > is a pity, because it's a lovely old house on one

> > of the bayous, with a view of same, and the

> > occasional alligator cruising up and down, eyeing the ducks on the verge.

> >

> >

> >

> > — 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]

At 11:52 AM 5/28/2010, you wrote:

That's why I'm always super nice

& friendly and smiley with the staff. I mean, I try to be that way

normally but I put extra effort in when someone else is dealing with my

food. If I have to send something back I'll also be apologetic about it

saying something like, " I'm really, really sorry but I asked for

this without xy & z. I have food allergies so I'll get really sick if I

eat it. " I don't say it in any way that could be construed as blame

and so far every they've always respond really well.

Precisely. I really dislike being nasty -- gives me a headache. Besides,

the old adage about catching more flies with honey than with

vinegar...

However, I did call the Gen Mgr on the issues we experienced last

Saturday, because even the standard food was messed up. The couple who

was with us ordered a full rack of ribs; the guy brought a half rack. The

full rack came with a side item and a salad; he brought the side item,

and when they asked about the salad, told them the meal didn't come with

one, but he could get one for an extra $4.00. They ordered the ribs

without sauce, and the half rack had half a bottle of sauce poured over

it. And on and on.

Plus, it wasn't as if they were busy -- the restaurant seats probably 20

tables, and there was our table and maybe three more occupied. I could

understand there being a mix up if they were super busy.

The GM was very pleasant, and thanked me for bringing the problem to his

attention. I prefaced my comments with, " You can't fix what you

don't know about, " and " Many people would simply leave and

never return, and you'd never know why, but I've been eating at your

restaurant for more than 30 years, and I'd hate to have to give up a

tradition because of something which can be fixed so easily. "

That makes it much easier -- I'm not frothing at the mouth and screaming.

I'm just asking for the service I should have received in the first

place.

—

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 totally agree with the friendly approach. It works so much better! Ron