After my 30th birthday I started getting bad painful rosacea flair ups from potatoes, it calmed down but for some reason I react to potato peels, they give me a headache and make me taste iron.
We needed more soup for midnights because there was barely a litre left of the one days made, so I made a quick potato soup out of leftover mash. It's beautiful, creamy and garlicky.
I took one bite to taste test it and immediately got a headache. I'm so sad I can't eat it, it tastes so good.
by kingftheeyesores
47 Comments
Just keep an epi pen close by
Bruh I think I could do without anything else and be fine. Sorry for your loss.
Head of pastry at the last bakery I worked for developed a severe gluten intolerance / coeliac disease during her career and while I worked with her, she would have to constantly wear and change clothes and be very careful around flour. She still loved the craft of what she did hence not quitting something quite dangerous towards her, I know she shares a similar sadness with this chef
Share the recipe chef and Ill eat it in your honor!
Also absolutely, my mom loves seafood but can’t eat a lot because of her thyroid so it always kills me when I can’t share.
bout half my coworkers don’t eat pork, telling them there’s bacon bits in the new dish always feels like being mean
I had a sous chef who made a bomb guac and was allergic to avocados.
I used to love cherries and developed an allergy later in life. The smell of a cherry pie drives me over the edge.
I’m on the line at a plant based restaurant and i’m allergic to avocado
I have a seafood allergy and regularly make a tilapia ceviche for my parents. It’s so fun to make but I usually wear gloves and a mask.
Yup. Shrimp and dairy.
All. The. Time. Dairy and gluten intolerance. Chicken Parm is one of my most missed dishes.
I was the production manager for an ice cream factory. Lactose intolerant.
Not heartbroken. Not allergic or intolerant, but I cannot stand the taste of seafood. I don’t even get excited about it. I do not enjoy it at all. Lobster, shrimp, clams, and most fin fish. But I will cook my fucking ass off and make it delicious.
But my heart swelled when I make seafood and someone loves it. I still remember making bang bang shrimp for a girlfriend and my first time making it. But she came back home and told me the staff was jealous. We are talking shrimp reheated in a microwave and stunk the whole veterinary office up. I’d like to say she was making shit up but I heard it from her coworker too.
Eggplant 🙁
Soup recipe?
Can I get that recipe?
I’m sensitive to dairy and I make small batches of specialty ice cream for my restaurant. I still eat it, but, usually, alone, at home, and within sprinting distance of the restroom out of respect for my colleagues and their noses.
If i couldnt eat potatoes id be lost and without reason. They are the best. I’m sorry you cant eat them OP.
Don’t tell me you’re allergic to shell fish , a dozen lobster and a decent bottle of brandy sacrificed their lives to bring this to you!
I used to make the peanut sauce we had for our “Asian” wrap.
I’m allergic to peanuts and that sauce always smelled so fucking good, bubbling away in the big soup kettle.
So a couple people asked for the recipe but I don’t measure so this is my best guess:
About 3-4lbs of leftover mash
Roasted vegetable stock base and roasted garlic stock base, maybe 1/4 cup of each?
Poultry seasoning
Salt
Pepper
A brick of cream cheese
An amount of shredded cheddar
Add potatoes to pot with stock base and cover with water.
Add seasoning
Bring to light boil, add cream cheese and simmer for a while. My mash was frozen so it took longer.
When it’s all breaking apart remove from stove, add cheddar and blend with hand mixer. This may be optional but our mash was fucked up chunky, but it helps blend in the cheese.
Taste test and adjust as needed.
I cant eat meat anymore :.(
I can’t eat pork products (insanely bad heartburn from even one piece of bacon), I nearly cried the last time I made my parents favorite chili. You start by cooking like 2 lbs of bacon, then cook everything in the fat. I spent most of the day cooking it, it smelled amazing. Had to have my husband taste test it, he tried to act like it wasn’t that good, but I could tell he loved it.
I’m also allergic to avocados. Apparently I make the best guac. 🫠 I think I miss avocado toast with eggs the most. My husband stopped eating it because I would watch him eat every bite like I was a starving child.
Yeah, I can’t have tomatoes any more but honestly after working with some tweaks, roasted peppers and squashes do me just fine. The only thing I miss sometimes is a cold tomato slice on a fried chicken sandwich.
Partner is allergic to avocado, spinach, and all melons! Tragic.
I read your recipe and I’m intrigued. All about using leftovers and making things easier. Thanks, chef.
Former cook, now in tech here.. Paprika. Fucking paprika. At first it was bad but I said “awww hell no, no way in hell am I going to stop using paprika and eating it”, I’d get huge rashes, my first one was my entire chest and belly in the shape of Africa, hives etc. So I backed off, slowly worked it back in and about a decade later it’s a light rash. I also have a spice allergy and joke that I know the dish is spicy when my scalp gets itchy. I love latin/Mexican food and spice so it’s been an interesting ride. Usually if it’s spicy enough that my nose runs, I have a small rash and my head itches down to my cheeks.
I’m allergic to kiwi, aspartame, and morphine. I’m always sad on frozen yogurt night, lemme have that kiwi.
So much sympathy to you, chef. ❤️
Literally anything chocolate. Milk and Dark Chocolate are some of my favourite flavour profiles, and yet I can’t eat any of it because for some incredibly funny reason, the Fates decided I was now allergic to it. And it’s not dairy, because I can enjoy milk and cheese and yogurt all I want, it’s just chocolate.
All the good stuff with chicken and eggs. Allergy.
I developed an egg intolerance last year. I love baking cakes 😭
idk man I don’t mind having to taste everything for you it keeps my belly full
Yes every day
All the damn time… all the yums I will never have, just passing me by.
Any time we would make broccoli cheese soup or my boss would add heavy cream to the tomato soup ;-;
I’m allergic to many fish. Not a severe reaction however I will get sick. It’s also a hit and miss on what fish are bad. Salmon, bad. Snapper, good. Tuna, good. Hamachi, bad. I worked in a Japanese fusion upscale sushi restaurant. I couldn’t eat half the stuff that smelled amazing. It sucked.
People talk about cilantro like it’s mana straight from god, but it just tastes like soap to me 🙁
I am lactose intolerant and have no gallbladder.
My bestselling desserts: beignets/bomboloni and ice creams.
God loves giving me the middle finger every day that I work.
Soy allergy here 🫡
We make a lunch room style tuna salad that smells DIVINE but has soy sauce in it and I hate my life each time it’s my turn to prep.
Shrimp! I used to eat it all the time, laid off it for a while. Had it one night and BOOM!! Covered in itchy bumps with a blown up face. Apparently I’m allergic to seeds/nightshades as well now too. So weird how allergies develop.
I developed a shellfish allergy so I can’t have a lot of seafood that I really enjoy. I grew up on lobster and shrimp tacos being so close to Baja. Bow I work in a fine Italian and seafood restaurant. All I want some days is a shrimp scampi and I have to send out like 100 a night just salivating over them.
Trying to write flavor profiles for oysters and I’m allergic to seafood.
I’m giving oysters to fucking servers asking for notes and ask I hear is “idk kinda salty?”
I ended up getting my dishie to taste them because he at least could tell me something more than “idk”.
I developed an allergy to chilies and the hotter peppers at 19 years old. I loved spicy foods, but I have found a few workarounds that I can have a small amount of. Its definitely more tolerable if its pickled and even more if its fermented. Not officially diagnosed because I’m still waiting for the doctors appointment (a year and a half after the referral for a test) but its pretty safe to assume its capsaicin.
There was this suuuper sweet girl who was a server attendant (one employee entrance in the back that goes through the whole kitchen). She would say hi to EVERYONE by name pretty much from day 2. I did pastry and for a while offered her cake bits but forgot she had a gluten allergy.
After a while whenever I was cutting parm (the good stuff) I would save some for her and she clearly loved it.
I worked in Italian restaurants and pizzerias. I have a mild allergy to mmmmm tomatoes
Seafood intolerance. Breaks my heart
My wife is a fine dining chef, and a damn good one at that.
She’s allergic to gluten, eggs, seafood, shellfish, soy, corn, tree nuts, peanuts, avocado, oats, and many other things.
It’s ridiculous. But all her allergies developed from working in the industry for 20+ years.
Every damn day! Can’t eat gluten, dairy, or acidic foods. I can taste, spit, and never indulge.