I’m allergic to poultry. Do you know how many places consider chicken broth vegetarian? (yeah I know about the better than bouillon faux chicken broth. I can eat that I just think their veggie broth tastes better) I can’t/won’t eat soup I don’t make myself anymore just out of self-preservation. I’ll go to a vegan-friendly place though. Thank gods for them. They actually take it seriously (sometimes), and will at least tell you.
But yeah, my point is folk can have the most bizarre allergies. It’s nice to have everything labeled. Fuck cans that say “spices” or “natural flavors” on them. People need to know.
I agree that people need to know, but you can be allergic to so many foods. I’m allergic to pomegranate, but I would rarely expect to encounter pomegranate where it wouldn’t normally be.
I guess the ‘no celery’ thing makes sense, but why would you put mustard in coconut carrot soup in the first place? I kind of feel like they might as well have put ‘no peanuts’ on there too. I’m betting a peanut allergy is far, far, far more common than a mustard allergy.
So I don’t know coconut carrot soup, but I put mustard seed in my tomato soup (I know it sounds weird, but I have a recipe I’ve been developing for years)
I would give that a try, but I just could not imagine coconut and mustard being a good flavor combo.
I’ve heard weirder though. A friend of mine announced on social media that he decided to put chicken stock in his coffee and said he really liked it. I have odd friends.
If I remember, i’ll try to take pictures because it is one of those recipes I invented myself without measuring spoons. One step is: pour out a 3cm diameter circle of mustard seed into your mortar, then half-heartedly pestle the shit out of it because it’s delightful to get a mustard pop in the middle of your soup. The rest is just “add spices and wait for the damn can to heat up” because it’s a lazy recipe.
Hard disagree. Like I can understand not liking the incredibly strong vinegar and mustard condiment combination but mustard itself is a seasoning that is used in lots of different dishes and can be very delicious without any of the zest of yellow mustard sauce.
I’m not sure I understand why “mustard free” would be listed, they should just be required to list all ingredients. Like the person above said “spices” isn’t okay.
But that said, mustard is in most of my homemade soups. Once you discover the joys of toasted mustard seeds, you don’t go back
Do you like Indian food? A ton of curries have both mustard and coconut in them. It’s not prepared mustard like Frenches, it’s the seeds, toasted in a pan, and then ground. It’s amazing
It’s a big problem, right? You have to be careful when you go out to eat, because you never know when a restaurant might have included wheat in their salt shaker.
It was a supermarket. There was also GMO-free salt. I think it was a marketing stunt, but you never know, I guess you could find genetically altered salt if you searched hard enough?
Mustard is an amazing spice to use (along with others) when roasting carrots. I’m sure mustard (as long as you’re not allergic) would be a valuable addition to a carrot soup. OP commented the soup was meh. It probably was lacking in spices.
Yeah you can’t trust vegan dishes in places that serve animal products if your life depends on it. They will absolutely serve you animal products and not give a damn. Just had a vegan brownie that tasted weirdly of milk powder send me to the toilet the whole day.
As a vegetarian in the US, restaurants here have gotten way better about dietary restrictions over the years. Yes, some places still do mislead, but the vast majority usually ask you and the kitchen about ingredients and accommodate accordingly.
🤣🤣🤣 no we fucking haven’t. 100% of vegetarian dishes that taste better than most have chicken broth in it. There’s one dude who checks once per year and shit has all vegetarian ingredients that day but all the rest? 100% Nope.
Even if you’re just a vegetarian and not a vegan, it’s really hard to know if any cheese you might be eating was made with rennet, which often comes from calves. There is plant-based rennet, but the local pizza place probably won’t know whether its cheeses use that or not.
That’s really good to know. I still think my statement stands true if you exclude cheese and wine, and it’s pretty easy to find vegetarian options for many common desserts.
Someone’s life always depends on it. I am askance towards other vegans who ostensibly understand it is a life and death concern, and then put that concern in the hands of a minimum wage fast food worker who doesn’t understand the significance of what they are doing.
I was in Denmark just the other day. In a super popular local cafe. I asked if the pesto avocado sandwich ws vegan. She was puzzled: hm yes of course, there’s nothing in there that wouldn’t be… So I pressed: but is the pesto vegan? Normal pesto contains cheese. She went to check, and it was normal pesto.
And FYI Denmark has great, free, education and social security. People also earn well, even the barista.
I’m allergic to poultry. Do you know how many places consider chicken broth vegetarian? (yeah I know about the better than bouillon faux chicken broth. I can eat that I just think their veggie broth tastes better) I can’t/won’t eat soup I don’t make myself anymore just out of self-preservation. I’ll go to a vegan-friendly place though. Thank gods for them. They actually take it seriously (sometimes), and will at least tell you.
But yeah, my point is folk can have the most bizarre allergies. It’s nice to have everything labeled. Fuck cans that say “spices” or “natural flavors” on them. People need to know.
I agree that people need to know, but you can be allergic to so many foods. I’m allergic to pomegranate, but I would rarely expect to encounter pomegranate where it wouldn’t normally be.
I guess the ‘no celery’ thing makes sense, but why would you put mustard in coconut carrot soup in the first place? I kind of feel like they might as well have put ‘no peanuts’ on there too. I’m betting a peanut allergy is far, far, far more common than a mustard allergy.
So I don’t know coconut carrot soup, but I put mustard seed in my tomato soup (I know it sounds weird, but I have a recipe I’ve been developing for years)
I would give that a try, but I just could not imagine coconut and mustard being a good flavor combo.
I’ve heard weirder though. A friend of mine announced on social media that he decided to put chicken stock in his coffee and said he really liked it. I have odd friends.
If I remember, i’ll try to take pictures because it is one of those recipes I invented myself without measuring spoons. One step is: pour out a 3cm diameter circle of mustard seed into your mortar, then half-heartedly pestle the shit out of it because it’s delightful to get a mustard pop in the middle of your soup. The rest is just “add spices and wait for the damn can to heat up” because it’s a lazy recipe.
Mustard belongs nowhere. It should not exist. It is an affront to God. I want this label placed on all food.
Hard disagree. Like I can understand not liking the incredibly strong vinegar and mustard condiment combination but mustard itself is a seasoning that is used in lots of different dishes and can be very delicious without any of the zest of yellow mustard sauce.
Whole mustard seeds can be good in some recipes too.
You’re an affront to god.
I would not want to live in a world without mustard!
I’m not sure I understand why “mustard free” would be listed, they should just be required to list all ingredients. Like the person above said “spices” isn’t okay.
But that said, mustard is in most of my homemade soups. Once you discover the joys of toasted mustard seeds, you don’t go back
I love mustard.
I don’t know that I’d love coconut and mustard. And I’d try almost anything with coconut.
Do you like Indian food? A ton of curries have both mustard and coconut in them. It’s not prepared mustard like Frenches, it’s the seeds, toasted in a pan, and then ground. It’s amazing
I do like Indian food, but I don’t remember ever having a dish with both mustard seed and coconut.
I’ve seen gluten-free salt.
SALT.
Sometimes is useful info, sometimes a marketing stunt.
Seriously, salt.
It’s a big problem, right? You have to be careful when you go out to eat, because you never know when a restaurant might have included wheat in their salt shaker.
It was a supermarket. There was also GMO-free salt. I think it was a marketing stunt, but you never know, I guess you could find genetically altered salt if you searched hard enough?
I’d be more worried if you could find salt that was an organism
Ugly bags of mostly water…
I think we’d need to develop some sort of salt-based genome first.
Mustard is an amazing spice to use (along with others) when roasting carrots. I’m sure mustard (as long as you’re not allergic) would be a valuable addition to a carrot soup. OP commented the soup was meh. It probably was lacking in spices.
I am the OP and it was, indeed, lacking in spices. But I would also not want to add the flavor of mustard to the flavor of coconut.
Although I will say that my biggest complaint was that it could have had more coconut flavor.
Yeah! There’s lots of spices! There’s ginger, baby, sporty, posh, and scary spice! Five different spices!
Yeah you can’t trust vegan dishes in places that serve animal products if your life depends on it. They will absolutely serve you animal products and not give a damn. Just had a vegan brownie that tasted weirdly of milk powder send me to the toilet the whole day.
As a vegetarian in the US, restaurants here have gotten way better about dietary restrictions over the years. Yes, some places still do mislead, but the vast majority usually ask you and the kitchen about ingredients and accommodate accordingly.
🤣🤣🤣 no we fucking haven’t. 100% of vegetarian dishes that taste better than most have chicken broth in it. There’s one dude who checks once per year and shit has all vegetarian ingredients that day but all the rest? 100% Nope.
Even if you’re just a vegetarian and not a vegan, it’s really hard to know if any cheese you might be eating was made with rennet, which often comes from calves. There is plant-based rennet, but the local pizza place probably won’t know whether its cheeses use that or not.
That’s really good to know. I still think my statement stands true if you exclude cheese and wine, and it’s pretty easy to find vegetarian options for many common desserts.
Someone’s life always depends on it. I am askance towards other vegans who ostensibly understand it is a life and death concern, and then put that concern in the hands of a minimum wage fast food worker who doesn’t understand the significance of what they are doing.
I was in Denmark just the other day. In a super popular local cafe. I asked if the pesto avocado sandwich ws vegan. She was puzzled: hm yes of course, there’s nothing in there that wouldn’t be… So I pressed: but is the pesto vegan? Normal pesto contains cheese. She went to check, and it was normal pesto.
And FYI Denmark has great, free, education and social security. People also earn well, even the barista.