Regardless, not being able to eat onions sucks because they are in everything.
So true! JZ has developed an intolerance to them as they "give her the wind something fierce." But it's tough especially because she's a veg/pescetarian and I was using onions a lot to flavor soups and sautees and chili for her.
As with Laura, I compensate by using more garlic, but obviously that's a different flavor and I can't add them in sufficient bulk to really build up a stock the way I used to.
JZ is really pretty open to anything I make, but it does get tricky because she's actively allergic to avocado, can't eat onions, and doesn't like peas and carrots.
I've pretty much given up cooking with onions. It started with eliminating them for the intersitial cystitis and I added them back but wan't really keen on the flavor and I felt better when I was eating them.
Instead I use lots of garlic or depending on the dish I'll use fennel. It's not oniony tasting but it adds a nice flavor and cooked down has a similar texture to onions.
I have read a couple of nutrition websites that suggested that people with reactions to onions that are bad but not clearly allergic may be okay with Walla Walla and Maui Sweet -- unfortunately, most of the markets I've been to just separate them into red, yellow and white. I'm kind of thinking of just buying seeds at the hardware store and seeing if we can grow them ourselves.
Onions upset my stomach, especially raw onions. Red are the worst. Vidalias seem to be the best, but I'm also biased on that.
Had to run errands for work, finally going to try to move my car.
Vidalias are like Walla Wallas and Maui Sweets.
Laura, I'm curious about your onion allergy. Like, how did you know it's an allergy? I ask because I am super sensitive to onions, as are my mom and brother. My brother actually vomits if he eats them accidentally.
It may be just super sensitivity. It has been years since I accidentally ingested any. (veggie quiche at a restaurant where they swore no onions) I have figured out if they are freeze dried or cooked multiple times, like sauteed then cooked in a soup or casserole or something it is not so bad. My reaction is severe enough that I have to go the the ER to get a shot in the butt to stop
the vomiting which continues long after the contents are gone.
It is a real drag since I alternate between being pescetarian/vegetarian/vegan depending on my willpower. (cheese being the food of the gods) Eating out is usually ok with restaurants with chefs, but chain places suck for the lack of flexibility.
What about leeks or shallots?
actively allergic to avocado
Sadface. Mine, thankfully, is mild and Benedryl takes care of it.
Ugh my Mom managed to piss me off this morning with email. Delightful because I emailed her back and am now meeting her for a yoga class. So I'm looking forward. Obviously. No idea if she read the email yet.
What about leeks or shallots?
I have avoided them because it just isn't worth testing.
