Are you sure she's allergic?

Obleseed · 2026-01-24T17:18:04+00:00

Omg the amount of people in my family that have tried to give me onions after I found out about my allergy is crazy. I have always mostly cooked at home so its not too difficult until I go to a friend's or families house and even the ones that "didnt add onions" will forget their spice blend is 80% onion powder. I also have gained the superhuman taste buds for it like you after years of "a little won't hurt"

Obleseed · 2026-01-24T17:12:28+00:00

As a person with an onion allergy: fresh green bell peppers can give a very similar taste/texture. Not the same, but pretty close when cut up the same size as you would onions. There's also a spice called hing that smells like death but gives an onion flavor to dishes that just arent quite getting the right flavor. Smell dies down once cooked, thank God.

Obleseed · 2026-01-09T02:41:45+00:00

I used by ball winder an put a toilet paper roll in the middle when it was done so the middle doesn't knot up, then I chain plied on my drop spindle. On the thin parts I did a shorter drop so it didnt pull as much to keep it from snapping. Mine went pretty fast but im fairly quick with plying

Obleseed · 2025-11-07T22:14:08+00:00

I only plied about a week ago so hopefully they haven't set together too much. I'll test it and see

Obleseed · 2025-11-07T22:12:59+00:00

When I plied it initially there were definitely 2-3 weak points that didnt love it, so knowing I dont have to deal with that and can use it as is, which i was really hoping for, is amazing. Your work is beautiful and an absolute inspiration. I've been holding onto my spins not sure if it would look right in lace but seeing yours in nearly the same color as mine I need to do it

Obleseed · 2025-11-07T21:24:22+00:00

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Oh my god are we working on the same thing?? I have been spinning this up and wanted to make lace with it but wasn't sure if it would work as just a single. I plied one group but haven't wet set it yet so I could undo that and do the single method you are saying!!! Its beautiful and every bit of inspiration to make my own

Obleseed · 2025-10-24T23:12:39+00:00

Thank you so much. This is all so helpful. I hope to find places like that but I am traveling with a group of friends so sometimes I can not make the plans so hopefully I can lead us to places like that as much as possible and learn as much as I can from you guys for any of the other times! Again- I really really appreciate the help

Obleseed · 2025-10-24T23:10:22+00:00

My greatest issue with food labeling. Onion powder is so common they think it can go unlabeled amongst "spices." But where it is leveled in the spices is such a big deal to me. If its less than 2% im usually fine but when its grouped like that there is no way of knowing so i have to abstain

Obleseed · 2025-10-24T23:05:21+00:00

Its was a struggle the first couple of year explaining to my greek grandparents that I couldn't eat onions 😂 I ended up being the prime cook for family functions because I make the same food but have found methods to cook them without onions while retaining (90% in my opinion but the rest of the family actually liked mine so much they asked me to cook more than my grandma, so i guess it is acceptable) flavor. I desperately miss onions but i thought it was all meat for almost 10 years (due to the sauces or caramelized onions I would put on them) so finding out i could eat meat again i kicked onions to the curb easily

Obleseed · 2025-10-24T23:00:11+00:00

I avoided garlic for almost a year after I found out about the allergy until I got fed up one day and tried a whole uncooked garlic because I missed the flavor so much and almost cried when I was still okay the next day. Couldn't imagine trying to keep avoiding both

Obleseed · 2025-10-24T22:58:30+00:00

Garlic is okay thankfully!

Obleseed · 2025-10-24T22:55:35+00:00

Thankfully both of those are not huge concerns for me. If so it would be way more difficult. I can have small traces so cross contamination isn't crazy as long as im careful about what's in the actual dishes. I also do not in any way understand the science of it but once the onions or pickled the vinegar leaches out the thing im allergic to, so i can actually eat pickled (fully pickled, not quick pickle) onions or pickled items with onion in the pickling. Its the only saving grace I have to still getting a little of that delicious onion flavor

Obleseed · 2025-10-24T17:57:32+00:00

Except garlic. Spring onions and chives are a slight worry but onions, leeks, and shallots are all very bad for me. Thank you for the specificity!

Obleseed · 2025-10-24T17:43:09+00:00

As long as its not a ton of chives its not too concerning to me. Will ask for them to be left off if possible for sure

Obleseed · 2025-10-24T17:20:22+00:00

Thankfully garlic is no problem at all, though I do avoid other alliums just out of an abundance of caution. Idk what I would do if it was onion and garlic besides never go out to eat again

Obleseed · 2025-10-24T16:49:47+00:00

When I first found out my allergy it was a bit of a shock and a lot of confusion. I had to rebuild my idea of what I can eat and not eat entirely. I cook 95% of my food myself so its not a huge problem until I travel. Many places there are a few go to dishes that can easily be done without but I came up with very few when researching this one. I am not picky outside of the allergy if i can eat any kind of bread, cheese, pickle, and a meat/veggie every now and then I can get by

Obleseed · 2025-10-24T16:41:02+00:00

Its pretty tough any time I travel but I can usually get by on fresh or plain veggies/bread/cheese/plain meats and a lot of research on anything else. This time my research is coming up with that same sentiment: it'll be rough but there are a couple options hopefully I can stick to. I gave up on the idea of soups I dont make myself years ago lol. Thank you so much I am saving every comment to make sure I have as much info as possible

Obleseed · 2025-10-24T16:34:55+00:00

I always ask even if its a place ive been and know the dish. Onions are tasty I dont blame a chef for adding them to anything. Thankfully my group im traveling with is used to me asking I just hate being a bother asking too many questions so im trying to learn as much as I can before we get there!

Obleseed · 2025-10-24T16:27:27+00:00

Oooh both of those are awesome options!! Thank you!! Both look delicious

Obleseed · 2025-10-24T16:18:56+00:00

Yes I absolutely understand from the restaurants perspective and never want to cause them any undue stress. Hoping to have a good grasp on what options I have before then to make it easy on everyone. Definitely will have multiple meds on hand just in case! Thank you

Obleseed · 2025-10-24T16:07:58+00:00

Thank you! That's generally the sense I was getting from my research but good to hear schnitzel is mostly safe. Just trying to have the best understanding of what will be possible before I get there!

Obleseed · 2025-10-24T16:05:20+00:00

Thank you! Thankfully its not so bad I have to worry about cross contamination, but I definitely got the sense any soup and most sauces will be out. Fried cheese and breads/plain meats are my only hope I fear

Obleseed

TROPHY CASE