Anyone else cheat a little with recipes?

[elilly]

For instance, I was making a dish titled, "Spanish Chicken". It called for onion, so I put a sprinkling of green onion (just the green part) in. Then, it called for 1/8 tsp of chili powder and I put the entire amount in. The recipe is for 4 people. Would you do this?

[colormist]

I don't like onion at all, so I tend to not cheat with that. I did have a very small strawberry from my garden last year, though. I try not to cheat on purpose for the most part.

[julienc]

I use green onion on occasion, and it doesn't seem to be a problem. I guess in a sense I do cheat some...broccoli and asparagus have small amounts of fructose in them, and I eat it on a semi-regular basis. I just have learned my limits and seem to be able to gage "how much is too much."

But to answer your question, yes, I would definitely make something with green onion and chili powder.

[chrisnyc]

I love strawberries. Even when i was little I would take the tip of one and chop it into a million little pieces and then sprinkle it on my cereal (shredded wheat or uncle sam or whatever no sugar cereal). There is no denying the sublime nature of: strawberry and cream, peach and cream, banana and cream. Just a tiny bit. Anyway, I don't like onion. thats a waste of sweetsickness to me. who cares about onion. green onion is nice though. if i'm gonna be sick give me strawberry and cream
WHat i dont 'get is: everything seems to have fructose. I mean potatoes, white rice, white wheat. they all do, very little granted but they still do and surely broccoli etc. the only green stuff that's really low is certain lettuce (red leaf?) plus spinach and get this, amaranth leaves. both of which have quite a lot of oaxalic acid. dont know how great that is.
so like the only thing with none really is meat and dairy and eggs right? red meat, chicken etc straight off the farm and such. everything else is cheating no? what else has none? It seems like everyting that was a plant has some degree of fructose including many nuts etc. Peanuts definitely don't work for me although i see that a lot of you don't have an issue there.

[charlie]

It's not so much cheating as finding your safe level, and getting to know everyone on this site you will find that everyone is different and has different levels of tolerance so what someone may be able to risk sometimes others can't. Once you know what works then sticking to it seems to be the answer or regret it for the next 4 weeks!!!!!! Yes every plant seems to have a level of fructose in it, Megs can't even have the lowest level, avocado is an Ok on our food list but she reacts.
Oh, and don't be fooled by eggs, as has been posted before guess what, they have an element of fructose!!!

[kcchater]

My son is so good with eggs and loves them. I didn't know there was fructose in eggs??

[ukbill]

I use Chili quite a lot.. and don't seem to be effected by it.. Although the amounts are tiny compared to the amount of meat..

Onion is a funny one.. green or a little fresh is not much of a problem to me..

However I avoid normal onions and go for "Shallots" which are onions but in their 1st year from seed.

Normally seed is grown for a year to produce Shallots which are quite small. Then these are replanted as Onion "sets" the next year to produce your standard onion.

However shallots have about 1/5th the amount of sugar in them as do "normal" onions but FAR more onion'y taste, a very intense onion taste..

Which is why they are used by top chefs around the world to get the maximum flavour in a disk as they can.

Now here the funny part, raw onion in small amounts gives me no problems.. and small amounts of onion cooked slowly till its all brown also gives me no problems.. (the sugar has caramelised) .

However softened (translucent) onion of any part (White or Green) is evil giving me an instant response.

Too much green onion leaf or fresh onion will give me bad wind!

There is no part of a Leak I can tolerate, in the UK sometimes in the winter they sell thinning's from Leak growing beds as spring onions which they look similar to.

I have learnt to avoid these.. the hard way..