still not good about asking. I made a stop at local BBQ place we frequent

Posted on: Tue, 05/08/2007 - 12:26am
My2girls's picture
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called Dallas BBQ...basic chicken, ribs, corn bread, tempura, onion laofs...you get the picture..

well, i had some free time yesterday and decided to stop in a lot of the restaurants we eat at so i can start getting my safe list.

I'm just not so good at the terminology and what exactly i'm looking for. See this example:

walked in and said, hi, my family ocmes here a lot and we just discovered peanut allergy-which is serious-does your food recipies use peanut oils or peanut flour or peanut?

answer: no no no no we use vegetable oil. I said, peanuts are vegetables-what type of oil, canola?olive? mazola?.....not sure.

then i asked about the breading-flour used in the tempura and corn bread and onion rings...he said he didn't know. i said, ok, thanks for your honesty, i guess i'll call corporate.

he said there is no corporate-its a family run business-we make styuff here but have a factory that makes the flour items and ships them to us. I said, ok, who runs the factory? he said he didn't know. I said surely there is a chef-manager there knows how to make the products and what the recipies are...he i must talk to.

he said he didn't know but the brand was PHILLSBURY.

so now what???? arggh!!!!

DO i call phillsbury and ask them what type of flour they have-or do i have to trace the specific flour to the specific factory to the specific BBQ place i'm inquiring about?

Posted on: Tue, 05/08/2007 - 2:03am
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Honestly, we don't eat out at restaurants much at all. It is too difficult for me to trust somebody else. However, if we do eat out, I always ask to talk to the restaurant manager / owner AND/OR the chef. If I get the slightest feeling that they don't fully understand, we just bag it.

Posted on: Tue, 05/08/2007 - 2:08am
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he was manager...i will figure it out-the lingo-we love to eat out and it is special for us and will continue--i just will go to our local places we go to initially to put them on my safe list....i will continue to take them out to eat whenever and wherever-but i have a pretty much relaxed PA attitude...it just happened like that-although i am new to this all...
i decided to NOT change her lifestyle and only in the ways in which i feel i must. Plus, living in New York City-must restaurants are pretty savvy about allergies and the chef's can talk to you...but thanks for your input!!

Posted on: Tue, 05/08/2007 - 2:15am
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If the manager does not know then ask for the owner or the chef. Or ask to see the packaging. I did this the other day at a pizza shop we always go to, the guy was kind of annoyed but oh well, I would rather annoy someone then spend the night in a hospital with my child

Posted on: Tue, 05/08/2007 - 2:19am
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Yes, I totally understand. If eating out was that important to us, we would try harder too, but it just isn't. And - if you can figure out how to get through this without changing your lifestyle, you will be doing very good. My son's lifestyle hasn't changed, but mine sure has :> )!

Posted on: Tue, 05/08/2007 - 2:35am
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the owner wasn't there-it is a chain-anyway-i willcall phillsbury and ask them..thanks!

Posted on: Tue, 05/08/2007 - 2:58am
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fyi: pillsbury flour has been bought out by jm smuckers 1-800-767-4466...no peanut anything in their flour. also pillsbury is owned by GM who is one of best labelers in industry (so they said...so take that fwiw)

Posted on: Tue, 05/08/2007 - 3:57am
Anonymous's picture
Anonymous (not verified)

If GM is General Mills -- I trust their labelling, and they are one of the first companies I did trust.
I trust Pillsbury labelling since they were bought out.
Just to clarify...are you saying jm smuckers is owned by GM? (I might be reading wrong.)

Posted on: Tue, 05/08/2007 - 6:40am
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Actually some Pilsbury products (like the refrigerated doughs) are owned by General Mills. Other Pilsbury products (like the flour and mixes) are owned by Smucker. I guess at some point in the company's history, part got bought out by one company, part by another, and there is no "Pilsbury" standing on it's own anymore.
------------------
[url="http://www.the3day.org/boston07/deedaigle"]http://www.the3day.org/boston07/deedaigle[/url]

Posted on: Tue, 05/08/2007 - 6:58am
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jimmy's mom is right! flour portion sold to jm smuckers...refrigerated and frozen are gm (gen mills) and dependable....

Posted on: Tue, 05/08/2007 - 9:47am
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Most of us don't go out to eat very much. It's like playing Russian Roullette with a loaded gun, if you don't know what to ask. It takes a while to grow some umm... cajones to be able to ask the right questions.
I hope you stick around long enough to learn how to deal with people.
Jason
------------------
[b]* Beyond Obsessed * [/b]

Posted on: Tue, 05/08/2007 - 12:20pm
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I understand not wanting to change things. I think it is great that you are doing the *hard* work to determine if these restaurants are safe for your child or not. The restaurant you described in your post where you couldn't get info should be on any food allergic person's "no go" list until/unless you do get the info you need to know if the food contains your child's allergens or not and also if they understand how to avoid cross contamimnation. (They should use only clean utensils and cooking surfaces, clean hands, and be sure your daughter's food isn't touched by anything that touches her allergens.) Otherwise, as someone said, you are playing Russian roulette with her life. Peanut allergy = if you eat peanuts you might die. If you can't say a food is peanut-free an you eat it you might die if you are allergic if it happens to have peanuts in it.
Restaurants where we have eaten have provided complete ingredient lists for the foods we ate. I got more and more cautious and no longer go out to eat with DS or we bring his food for all but BK fries and bread from one restaurant but we have more than just peanut allergy. With just peanut allergy there should be many things you can eat out in restaurants. But you do need *detailed* info. REally, I don't trust restaurant people to be able to say if something is peanut-free. I want to see the ingredient label or have it read to me. If they won't do this I'm not going there. To me this isn't a comfort zone thing but basic safety. If you don't know what is in a food it should be off limits.
I do think in NY you have a great chance to build up a long list of places that should be "safe" but you have to ask *every* time you eat out to see the ingredients, you have to ask them to use clean hands, clean utensils and clean, separate cooking pans, etc,. Ingredients can change any time. Treat it like readiing a label on a product in the store only the people doing it don't know as much as we FA families so you really have to guide them. Do you havea chef's card? YOu can make them up with all the alternative names for peanuts and a request that they use clean utensils, etc and give it to the manager or chef.
You are smart to do this work now. I wish you a very long list of many nice places that your can still eat in. [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img] And I hope it is all done with safety so you can really enjoy the food. [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]

Posted on: Tue, 05/08/2007 - 12:21pm
Anonymous's picture
Anonymous (not verified)

Quote:Originally posted by My2girls:
[b]flour portion sold to jm smuckers...refrigerated and frozen are gm (gen mills) ..[/b]
Ya learn something new every day. I never knew about smuckers.
But, I've never heard of the flours. Maybe they aren't available in Canada. Or maybe I just don't really look at shelves anymore. [img]http://uumor.pair.com/nutalle2/peanutallergy/wink.gif[/img]

Posted on: Tue, 05/08/2007 - 1:50pm
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Just some food for thought.... I would have worried less about the flour in the cornbread and more about the ingredients in the bbq sauce. That is of course my comfort zone, and we wouldn't have eaten there anyway since we don't eat out with the MFA's we are dealing with. But, knowing the multiple ways bbq sauce is made, and the variety of ingredients, that would be a big concern for me.

Posted on: Tue, 05/08/2007 - 1:54pm
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Just as an example about the sauce:
[url="http://new.cbbqa.com/recipes/Dancsfavsauce.html"]http://new.cbbqa.com/recipes/Dancsfavsauce.html[/url]
[b]Pbq Barbeque Goo
Recipe courtesy Suzanne Leedom for FoodTV.com's BBQ Sauce Championship Cook-Off Competition
Who can resist peanut butter? I like to add a little pizzazz to my recipes, especially meat dishes, by adding a dab or two of some good ole peanut butter. For some mouth appeal, I have added to this recipe some chopped pecans. This sauce goes great with chicken and beef dishes!
NOTE: All spices may be modified to your family's taste.
Ingredients
1/4 cup peanut butter
1 3/4 cup ketchup
3 tablespoons light brown sugar
3 tablespoons Worcestershire sauce
2 dashes light soy sauce
2 teaspoons dried cilantro
1 pinch of dried thyme
1 tablespoon garlic powder
crushed red pepper, to taste
salt and pepper to taste
1/4 cup finely chopped pecans
Preparation
Slightly warm peanut butter in microwave for easy incorporation. Be careful not to burn or scald.
In medium mixing bowl, combine all other ingredients. Mix well. Slowly incorporate peanut butter and mix until well blended.
Sauce will be slightly thicker than traditional BBQ sauce. Refrigerate leftover sauce in tightly sealed container.[/b]
And I also believe that Worcestershire sauce is a no-no for PA.
[This message has been edited by gvmom (edited May 08, 2007).]

Posted on: Tue, 05/08/2007 - 8:25pm
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Yep, sauces scare me too. DS ate the food at a restaurant for the first time in 4 years last weekend -- keep in mind ds is allergic to milk and eggs as well as nuts. We ate at Outback Steakhouse.
You may want to do a search of the Restaurant section on this board to see other's safe recommendations, see if they have those in NYC, and go from there.
Here's my approach FWIW. I used it with schools, and now with restaurants. I tell them our food allergies. I ask them for recommendations, and let them keep the conversation going. You can tell in an instant if they "get it". If I can tell they get it, then I dive deeper into ingredients.
For example, when I spoke to the manager of this particular Outback, she asked what he liked, I told her Steak. She then said without questions or prompting from me " we'll cook it on the grill under foil away from everything using clean utensils, plates, we'll bring it out by itself so it doesn't touch anything else, staff will wash their hands before they touch your food, change gloves, we won't put any seasoning on it so there are less ingredients, we'll make sure your table is cleaned beforehand, I'll watch your order being prepared and make sure everything that I described is done. PHEW!! [img]http://uumor.pair.com/nutalle2/peanutallergy/biggrin.gif[/img]
With all that, we ordered plain steak for ds. That's it. We brought him other sides/games etc. We're starting to eat out a little bit, but we always feed the kids before, and bring them treats to eat while we're there. This was a first where I let him eat the food.
Why are we starting to eat out? Well DH and I are going a little crazy after 4 years, and we tried it once where we brought the kids their own food. Now, they're asking to go to the restaurant because they get to eat treats, lol. Everybody's happy.
We go to kid friendly/allergy aware places like Outback so kids can color, restaurants don't care if we bring their food. And I feel like it's another way to help ds eat something different than everyone else and be around food he can't eat -- prep for the looming Kindergarten.
So...long answer here. Hope the babble helped in some way. Meg
[This message has been edited by mommyofmatt (edited May 09, 2007).]

Posted on: Tue, 05/08/2007 - 11:05pm
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to gvmom: yes, that recipie has peanuts in it but that is very unique. we will eat WSauce and toehr stuff...i am not diving into the ingredients of everything she eats...just not going to do it...like i said, i have developed a very non-pa attitude-very lax, and probably one of the few relaxed people on here.
we will ask at restaurants and i will get better at the lingo....if she eats a hamburger and they tell me no peanut or peanuts in the seasoning or suaces, then so be it..
she has to live..ihave never heard of wsauce having peanuts and just researched it.
i suppose a homemade recipie can always contain peanuts.
nanny took her to chicken place yesterday-asked if peanut anythingused in recipie-they said no-and they had a fab meal. she did not, nor will i disect every ingredient in every bit of sauce/seasoning used.
guess thats life on the edge.

Posted on: Tue, 05/08/2007 - 11:57pm
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Ok. Please listen. It seems you've decided we're all a bunch of hysterical people as your doctor said. However, with any medical condition, doctors aren't god. They don't live day to day taking care of their children with an allergy. And like any doctor who has a specialty, they sort of become desensitized to the issues about allergy because they deal with it all the time.
They don't know every reaction story out there, you truly can learn alot from this site.
Gvmom's example isn't limited to homemade stuff. Chili's, you know the chain restaurant right? recently added peanut butter to their chili. That's just one example.
I'm reading a bit of "tone" in your posts now if you don't like the response you get. People are truly trying to help you when you ask a question [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img] You obviously don't have to agree with the response, that's fine.
Responders to your question don't have to tell you that you're good to go with your approach to whatever your question is about if they think they can help you learn something. That's the point of this site -- to learn from each other.
Take care. Meg

Posted on: Wed, 05/09/2007 - 1:12am
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Quote:Originally posted by mommyofmatt:
Ok. Please listen. It seems you've decided we're all a bunch of hysterical people as your doctor said.
Ha!
Speak for yourself!
ha!
Jason
------------------
[b]* Beyond Obsessed * [/b]

Posted on: Wed, 05/09/2007 - 1:55am
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Quote:Originally posted by My2girls:
[b]to gvmom: yes, that recipie has peanuts in it but that is very unique. we will eat WSauce and toehr stuff...i am not diving into the ingredients of everything she eats...just not going to do it...like i said, i have developed a very non-pa attitude-very lax, and probably one of the few relaxed people on here.
we will ask at restaurants and i will get better at the lingo....if she eats a hamburger and they tell me no peanut or peanuts in the seasoning or suaces, then so be it..
she has to live..ihave never heard of wsauce having peanuts and just researched it.
i suppose a homemade recipie can always contain peanuts.
nanny took her to chicken place yesterday-asked if peanut anythingused in recipie-they said no-and they had a fab meal. she did not, nor will i disect every ingredient in every bit of sauce/seasoning used.
guess thats life on the edge.
[/b]
Actually, it's your [i]daughter's[/i] life on the edge. You are all she's got standing between you and peanuts.
I learned how even people entrusted to care for my child at school mess up. DD's teacher bought a pumpkin pie herself, said it was safe, no nuts, no warning labels on it, but would I like to review the label anyhow? I happened to be in the classroom that morning...not always am, so I checked, guess what? I found the tree nut warning in a few seconds. She would have fed it to my child. I'll repeat she would have fed it to my child. That was a major comfort zone turning point for me. I left the school angry at teacher. Shortly after, I realized that while this teacher meant well, she just didn't feel the weight of her lax label reading. I learned something valuable that day, it was ME who put my child in danger to begin with. I am the one who misplaced my trust in someone who, while very well intended and friendly, just doesn't get the seriously of the situation, it's just not her child. Comfort zone changed, just like that.
Just wanted to share...
HUGS.

Posted on: Wed, 05/09/2007 - 2:29am
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I am a 40 yr old TN survivor...I grew up in a home where things were very lax...I ate out alot and numerous times had to take benedryl because of cross contamination and miss things because the benedryl would knock me out for the day, what i will say is this... because of so many cross contamination issues in my own home and under my mothers care...I am now an 11 on a scale of 1 - 10. As an adult I have had very few reactions because i am not lax. I will say that although I love my mother dearly I do not understand how she watched me almost die twice, watched me suffer many reatctions and remained lax. I would encourage you to be your daughters biggest protector...in the end she will thank you and not question your love.

Posted on: Wed, 05/09/2007 - 2:35am
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We had a whole discussion a while back about Worcestershire Sauce. George Washington Carver invented a way to make this sauce with peanuts. But now, the commercial brands (at least the ones at my local supermarket) do not have peanuts. The Heinz brand has wheat, soybeans & anchovies along with the other ingredients (vinegar, molasses, etc.) I cook with it all the time (can't make my Salisbury Steak without it!)
Definitely restaurants are a minefield. We don't eat out much, either. But our budget has something to do with that too! I used to have a hard time asking for the manager and discussing the whole peanut thing, but not anymore. I always ask to see the manager or the chef. I've been in a lot of restaurant kitchens. We did leave one place because it just didn't feel right. Often I'll call ahead if I know we're going to a certain place. Next month there is a high school band banquet for my daughter's band, being catered. I'll be calling them closer to the date. It's just what has to be done!

Posted on: Wed, 05/09/2007 - 6:41am
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Here is what I say:
"My son has a life threatening allergy to peanuts. This means if any of the food you have in this resturant has the slightest amount of peanut of has even touched something with peanuts we would need an ambulance and he could die within minutes right there in that booth. That wouldnt be good for anyone. Can you please check with the manager or chef for me?"
If they answer me without checking I ask to speak to the manager or chef. If they seem to not get it we leave. 90% of the time we stay and its good. I had one with no peanuts anywhere who made their brownies from scratch and chef come out with ingredients ect and we even had dessert!!!!
I dont call my way living on the edge, I call it having a little faith. I ask and check and consider the venue(like sauces and desserts, I think about it and make a decision from there. So far so good.
We enjoy eating out. Be blunt and be ready to leave if you need to. Who wants to eat at a resturant where they "dont know" what is in the food, even without allergies.

Posted on: Wed, 05/09/2007 - 10:58am
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Quote:Originally posted by My2girls:
[b]to gvmom: yes, that recipie has peanuts in it but that is very unique. we will eat WSauce and toehr stuff...i am not diving into the ingredients of everything she eats...just not going to do it...like i said, i have developed a very non-pa attitude-very lax, and probably one of the few relaxed people on here.
we will ask at restaurants and i will get better at the lingo....if she eats a hamburger and they tell me no peanut or peanuts in the seasoning or suaces, then so be it..
she has to live..ihave never heard of wsauce having peanuts and just researched it.
i suppose a homemade recipie can always contain peanuts.
nanny took her to chicken place yesterday-asked if peanut anythingused in recipie-they said no-and they had a fab meal. she did not, nor will i disect every ingredient in every bit of sauce/seasoning used.
guess thats life on the edge.
[/b]
I felt the exact same way until until my son had a anaphylactic reaction to a cesear salad...I did not check "every" ingredient or "every" sauce. Nearly cost my son his life. We think the sauce or salad was cross-contaminated. My advice...you will find your own comfort zone. Each of us deals with these allergies differently.
Am I hysterical? I can be. Does my son live a "normal" life? Yep, because I have done my homework and I know exactly what food my DS can eat.
I wish you the best of luck on this often difficult journey.

Posted on: Wed, 05/09/2007 - 12:36pm
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What you have to understand is that 1) the people who seek out support on the net (and stick around) are going to be the ones who are most vigilant about their child's allergy and often the ones who have the more severe reactions. People who have kids with milder reactions are going to be less likely to post here regularly.
And those of us who seem to be over-the-top have gotten that way over time. I am the one with PA in my family.
I wasn't neurotic about it at first, but after running into people who think peanut butter is okay because it doesn't have peanuts and finding nuts/peanuts in places you would NEVER expect it in both restaurants and homemade food- even after asking those who prepared the foods!- I have become VERY cautious about what I eat and where.
I now only eat in a handful of restaurants that I know have NO peanuts/few treenuts.
I don't live in fear, but I make smart choices. I don't eat somewhere that could be dangerous for me because there are plenty of other options (usually my choice is to just cook for myself, pack a lunch, etc).
Just like I don't drive down crime-riddled steets when there are other routes available.
Tara P

Posted on: Wed, 05/09/2007 - 12:38pm
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Oh- the other thing I wanted to mention was many of us have had to figure all of this out after "mystery reactions" after eating something we *thought* was safe, but when we checked into it found out wasn't.
We prefer to now check things out *first* thus avoiding the mystery reactions.
Tara P

Posted on: Wed, 05/09/2007 - 8:29pm
McCobbre's picture
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Quote:[b]
she has to live..
[/b]
I believe that's the point here.
That was first thing.
Second, I do, money allowing, go out to eat quite a bit with my PA son. We find that eating out is far more limited by my food allergy (shellfish) than his. I do spend more time with the waitstaff and manager about me than DS. [i]However, I invest in time heavily with DS' PA at restaurants if we are eating out.[/i] I've just developed a "safe list" over the years in two communities we've lived in (now, one of these communities, ironically, is Dallas, and I see what was missing from the "Dallas Barbeque" restaurant you went to--[i]real[/i] Dallas barbeque, and that would be [beef] brisket. I don't know about that tempura stuff or even chicken really . . . but I digress).
It is possible to eat out. Our schedule often demands that we do. We just ask questions, and if the management can't handle them, we leave. No big deal. Other restaurants. I have the added bonus of having a child who chose vegetarianism a year and a half ago, so our menu gets shortened a good bit. [img]http://uumor.pair.com/nutalle2/peanutallergy/wink.gif[/img] Edited to add: the sarcasm I intended did not come through here. It makes it really, really difficult most of the time. It's very limiting at restaurants.
As a working mom, I understand the importance of being able to eat out. But you do have to be careful. Really.
I would be soooooo much more worried about sauces than flour. I have seen peanut sauces. Just because you haven't in the few days you've been dealing with this doesn't mean they don't exist. I know you were calling about xcontam, but peanut flour itself is also a concern. Fortunately, it is mostly going to be found in truly authentic Mexican restaurants and in certain geographical areas in the Southwest (not even everywhere in Texas).
Sauces are a Big Fat Hairy Deal. Big. Fat. And it's really difficult to deal with those ingredients in restaurants. We just don't most of the time. We eat other things. We enjoy life. The exception is certain sauces at Tex-Mex and Italian restaurants, [b]but it's after the management has satisfied my questions. If they can't, we don't stay. [i]There are other restaurants.[/b][/i]
--------------
Okay--I told you I had a FA. I had a an anaphylactic reaction last year, not from ingredients, but from cross contamination. The restaurant I ate in was a teaching restaurant where the instructors actually taught about FA safety. I ate there a lot for work. In fact, I had eaten there TWO days prior and ordered the very same thing (carne asada with this fabulous guacamole) using the same language about my allergy. The day of my reaction I was eating there with folks who worked there. Some high ups.
You know what they did? Even with all the information they had, they used the very same tongs to turn my carne asada (that was being cooked in a clean pan, because the grill is not a safe place for the shellfish allergic) that they used to turn shrimp. I know this because the chef was honest the next day. He remembers the mistake he made. Now the chef was the chef, not a student. But even in that atmosphere, it boggles my mind that a mistake was made.
Look--even being careful, anaphylaxis can happen, but if we're not careful--it's pretty likely.
I honestly wouldn't have called the flour company--I just wouldn't have gone back to Dallas Barbeque (and if they're using the city's name in vain with "barbeque" that wouldn't be found in there I might not have gone anyway . . . . [img]http://uumor.pair.com/nutalle2/peanutallergy/wink.gif[/img].
If you're going to go for selective dismissal of ingredient reading, you best stick with steamed veggies only and insist on a clean pan with clean utensils. Or bring your own food.
Again, it's not a comfort zone thing, it's a basic safety thing. If they actually want your business, they'll comply. If they won't, or if they're unsafe, they're not worth your business . . . and certainly not worth your child's life.
[This message has been edited by McCobbre (edited May 10, 2007).]

Posted on: Thu, 05/10/2007 - 12:17am
Carefulmom's picture
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Quote:Originally posted by mommyofmatt:
[b]For example, when I spoke to the manager of this particular Outback, she asked what he liked, I told her Steak. She then said without questions or prompting from me " we'll cook it on the grill under foil away from everything using clean utensils, plates, we'll bring it out by itself so it doesn't touch anything else, staff will wash their hands before they touch your food, change gloves, we won't put any seasoning on it so there are less ingredients, we'll make sure your table is cleaned beforehand, I'll watch your order being prepared and make sure everything that I described is done. PHEW!! [img]http://uumor.pair.com/nutalle2/peanutallergy/biggrin.gif[/img]
With all that, we ordered plain steak for ds.[/b]
I would so love to do this. What exactly do they do to eliminate cross contamination on the grill from everything that was cooked before hand? I`m thinking mainly of the milk allergy and anything cooked previously with butter, cheese, etc. I`ve always assumed grilled food was out the same way salad bars are. We have an Outback fairly close. What exactly should I tell them to do to avoid cross contamination on the grill from anything cooked previously? I would really like to eat out.

Posted on: Thu, 05/10/2007 - 1:59am
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Carefulmom-The Outback will cook it in foil and on top of a piece of foil (does that make sense?? They put foil on the grill and then wrap the meat in foil, so it doesn't touch anything--2 measures), so it is not directly on the grill. I only know because I went out to dinner with someone who has milk allergy (an adult) and that is what they did for her. My DD has gone to the Outback with us (egg and peanut allergic) but we bring her own chicken nuggets and they are fine with that. DD is a very picky eater, and even though they said their chicken fingers would be safe for her to eat, she won't try them. Would the foil be enough for your DD?
My milk allergic friend often eats at the Outback because of the way they have handled her food allergies--she travels quite a bit and has found overall consistency.
Good luck!
Nicole

Posted on: Thu, 05/10/2007 - 3:18am
Carefulmom's picture
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Joined: 01/03/2002 - 09:00

THANK YOU!! (sorry, but I don`t know how to put it in bold, so I am using caps---can anyone explain how to put it in bold?). I never would have thought of putting it in foil on the grill. Actually that probably would work for us---cannot see any problem with doing it that way.

Posted on: Thu, 05/10/2007 - 7:57am
LindyLovesA's picture
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Joined: 08/10/2006 - 09:00

We are one year into this... we use to eat out about 5X per week (guilty pleasure of mine), now it is less often, still often though, because I have found some places I am really cmfortable with... Red Robin, Magglianos, BW3s, Golf Club that we joined because the owner's son has a PN allergy, etc. It is nice to find some really educated places where I can feel mostly comfortable. I too am trying to keep things as normal as possible. More work on my part, but doable.
I want our son to hear me ask the questions and read the lables (even of things I know are safe) so that when he gets into college and the workforce, he will have those skills... although we are completely counting on a treatment, cure, or outgrowing, well before then!
Irony is... I know a few PN/TN allergic adults and I find that I read lables / ask more questions than they do... even for my own food and I am not allergic. I need to teach my son for the times when I am not there by his side.
Lindy

Posted on: Thu, 05/10/2007 - 9:53am
Carefulmom's picture
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Joined: 01/03/2002 - 09:00

[b]Thank you. [/b]
OMG it worked! How do people actually remember this?
[This message has been edited by Carefulmom (edited May 10, 2007).]

Posted on: Thu, 05/10/2007 - 10:59am
mommyofmatt's picture
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Joined: 03/12/2004 - 09:00

Quote:Originally posted by Carefulmom:
[b]THANK YOU!! (sorry, but I don`t know how to put it in bold, so I am using caps---can anyone explain how to put it in bold?). I never would have thought of putting it in foil on the grill. Actually that probably would work for us---cannot see any problem with doing it that way.[/b]
Oops, I didn't explain the foil deal too well in my other post...they did the same thing Nicole described for ds' steak. They put foil on the grill and then wrapped his steak in foil. It came out very tender. The manager offered to prepare sides for him separately, but I wasn't ready to go there. FYI, they pre-treat the potatoes in margarine which contains dairy, so I was told to stay away from the baked potatoes.
Happy Eating, I hope! [img]http://uumor.pair.com/nutalle2/peanutallergy/biggrin.gif[/img] Meg

Posted on: Thu, 05/10/2007 - 11:07am
Daisy's picture
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Joined: 01/16/2006 - 09:00

Quote:Originally posted by Carefulmom:
[b]THANK YOU!! (sorry, but I don`t know how to put it in bold, so I am using caps---can anyone explain how to put it in bold?). I never would have thought of putting it in foil on the grill. Actually that probably would work for us---cannot see any problem with doing it that way.[/b]
How about the foil method, *and* ask that it be served in a takeout tray and use the wrapped takeout utensils? I am so freaky-allergic to seafood these days, but our Outback has been so careful, that I have had DH bring me home a baked potato (un-cut) in a takeout container.
I can't eat IN the restaurant because I'm inhalant to shellfish. But if I could, the takeout container would make me feel a lot safer. I'm just always afraid I would pick something up from the plates. [i]I have found traces of food on restaurant plates before. Dried and clean, but still there.[/i]
Take care,
Daisy

Posted on: Thu, 05/10/2007 - 11:13pm
notnutty's picture
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Joined: 03/15/2004 - 09:00

We also had an awesome experience with Outback recently. We went out with the entire family for my birthday (I can't remember the last time we all went out for anything)! I spoke to the manager when we arrived at the restaurant. He told me that they are able to handle ALL food allergies. They have strict rules in the kitchen as to how to handle allergies. After my son got his chicken, he came back to the table to see how things were going and if everything was okay.
We will eat there again. I felt comfortable and actually enjoyed myself.

Posted on: Thu, 05/10/2007 - 11:30pm
saknjmom's picture
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Joined: 04/02/2003 - 09:00

I honestly don't think that having pa and being responsible for my son's life has changed THAT MUCH about how we live.
Yes, it makes us stop and think and plan more when we go to other people's homes, eat out etc. I don't know if it has just become a way of life or what.
I posted in OT about how I thought I had it under control and stopped coming here. But, when I came back, I realized that I was missing a lot of information...mainly knowing exactly what was in EVERYTHING my son ate. Interesting, the eczema improved, mystery hives a thing of the past.
As far as restaurants, we don't eat out a whole lot, but here in NJ there is a newer restaurant law where people who work at them must be trained about food allergies, cross contamination etc. I choose restaurants that don't have any foods with nut ingredients and always speak with the waiter and chef to be sure they are aware.
I would never forgive myself if my child had a reaction due to my negligence...not knowing is negligent given the host of information available about PA.
I have to set an example for him to follow when we are in situations...asking questions, being ready with medications, reading labels. I think this is one of the most important examples I can set for him at this point in his life!!!

Posted on: Fri, 05/11/2007 - 2:31am
Kathy L.'s picture
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Joined: 07/30/1999 - 09:00

TO NONUTTY - did you find out what was in the Caesar salad that caused the anaphylaxis?

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