Amazing, also, how many steak places brush their steaks with butter(!).

On the Zagat-style book: that's a good idea, at least to convey how
receptive to allergy they are. It wouldn't be a bad idea for Zagat to score
on "responsiveness to special dietary requests."

Problem with writing  such an allergy book is that it can't tell you where
it's safe to eat (or what's safe to eat there), because of the variability
between chefs, the variability of recipes, etc. As I've just had
reinforced, I can eat anything safely N times, but that's no guarantee that
I'll be ok the next time I eat it (it's sort of the food-allergic person's
version of the gambler's fallacy).

Mark

At 09:32 AM 1/18/2002 -0500, you wrote:
>Thanks for the in-depth reply.
>I also have an immediate and violent reaction to any alcohol
>so I have to be doubly careful. I once ordered a steak, was guaranteed
>they would put nothing on it. It had been pre-marinated in a wine
>sauce.
>Anyhow, I've often thought about doing a Zagat type book for
>allergic people and women (who are often treated differently in
>restaurants without a male companion).
>I just figurd I'd get sick more times than it would be worth.
>Myra