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May 14, 2019


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Jamie, you do a lot more adventurous cooking than I do - perhaps you could point me in a helpful direction. I have 2 kids who are sensitive to alliums. Give them a dish with onion or garlic in it (or, say, a pizza with onion or garlic powder on it - ie, any "fun party" or "desperation dinner" pizza) and they'll be down with unpleasant gastric symptoms that night or the next morning. I've gotten used to making my own pizza anyway, and not using premade tomato sauce (or ketchup!!!) in anything.... but is there a genre of food, or a culture, that doesn't cook with onion/garlic? Is there an alternative spice that might be worth exploring to make food more interesting again?

Way back when before I went to grad school I had a six weeks temp job that felt like it lasted a lot longer. At some point early on we discovered a vegetarian Indian takeout place that had gigantic samosas served drenched in chana masala. They were the best things ever, slightly sweet, and sour and delicately spicy. We probably went back to that place only a half dozen times, but it looms large in my memory because I'd never had anything like that before or since.

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