What about secretly adding salt or pepper? How about olive oil?
If you're cooking food for people it's not common to get pre-approval of the ingredients beyond asking for any dietary restrictions.
If you're cooking food for people it's not common to get pre-approval of the ingredients beyond asking for any dietary restrictions.
you're a lucky chef. You'll get a real reality check when cooking for an elderly bunch of diabetics who automatically presume the world is low-sodium.
I've found it's just easier to automatically presume that everyone has dietary restrictions, just some much more mild than most (some hate brocolli, and some will die if they are near peanuts, but it's the same scale.).
Could you explain more how you do this in practice? Do you list out all ingredients in a menu? Or do you have a list of standard dietary restrictions that most people have (pork, shellfish, dairy, beef, coconut, peanuts, horseradish, salt, ...) and just remove all of them?
Beyond that, I expect people to cook what they think people will enjoy when they invite me over, and I do the same when I invite them over.
Did you just equate a preference/dislike of a food as being the same as a uncontrollable biological response to an allergen?