Am I being unreasonable to expect that when chefs and bakers sneak cheese, creme fresh and yoghurt into their recipes they should indicate this on the menu? As they would for nuts.
Came back from a 24 hour 'festive break' at a spa, left after lunch and within half an hour was so ill, in public toilets, that I feared I would pass out. Rest of the journey, on a beautiful day, was a nightmare for me. Thankfully, DH was driving as I couldn't possibly have driven in that state.
The culprit was the bread and butter pudding I had for dessert, served with what was described as fresh cream, which tasted 'off' to me. I only had a couple of spoonfuls but that was enough.
I have a food intolerance, not to dairy per se - I can drink milk, sup cream and eat butter - but to the bacterium which converts milk into cheese or yoghurt. This has not been a big problem for me until recent years when chefs seem to have decided en masse to add these products, willy nilly, without warning, to soups, sauces, dressings and desserts. I had a long running, and largely one sided on my part, run in with Tesco, when in their wisdom they decided to top my favourite Danish Pastries with cream cheese instead of icing, with nothing in store to indicate this.
If eating out I usually stick to Chinese restaurants (no dairy at all) or fish and chips. The thankfully few times when we dine 'up market', I find my menu choices increasingly limited and in spite of asking the waiter to check with chef have frequently been 'poisoned'.
What is this modern obsession with corrupting standard recipes with cheesy alternastive ingredients?
