FoodBanter.com - View Single Post

tert in seattle

writes:

>She can't have too many of them in stock. She must have gotten them from
>someone else, I'm darned sure she didn't can them herself. And for all I
>know, she might have meant that she bought fresh beans instead of frozen.
>She's not always precise about cooking terms. But I'll find out, for sure.
>I'd like to blame it on something specific that I can avoid in the future
>rather than being afraid of eating there every time. And there's no way to
>avoid eating going over there.
>
>I may just go the easy route and join some religion and/or cult with strict
>dietary restrictions that would preclude eating anything she cooks. Or maybe
>one with a lot of fasting. Sure, I'll come for dinner. Bread (that I made)
>and water, please.

The problem here as you probably know is that you can't do a proper
investigation without all the data. I'm curious why you think it's so
hard to tell them their food makes you sick. If I were them I'd want
to know just as badly as you do what caused it. And if they get all
defensive and hurt feelings when you tell them their food made you sick,
and not care that they're wreaking havoc on their guests' guts due to
incompetence, well, ****em. But you better make sure you have a good
case. Make sure it wasn't something else.