Chilis, there's hope... maybe.

I really want to say that there is a chance for Chili's if they get their acts together. I've eaten at about five of their different restaurants within the past few months in the Chicago suburbs. Two of the restaurants at Plainfield and Naperville always dose me with wheat (I have a celiac disorder that causes my intestines to attack themselves). The wait staff at both restaurants seem a little annoyed by the request for food that won't make me sick. The bottomless beverages at these two restaurants do indeed have a bottom at about two (or at least that's been our experience).

At the Chili's in Plainfield I think I got a scatterbrain for a waitress because despite me saying "I'm allergic to wheat" they brought out a piece of bread on my plate (bread crumbs on all of my food). This of course was followed by the restaurant manager coming and apologizing and the very same food being returned to me (now cold) after a brief waiting period in the kitchen... you know, because waiting makes bread crumbs go away. I'm reluctant to return to this restaurant. I'm learning to be more assertive when it comes to something that is going to burn up a day.

At Chili's Shorewood my experience is hit or miss. The stars sometimes align, but other times it's obvious they have wheat flinging monkeys on hand in the kitchen. This is the restaurant where I've seen bits of fried breaded things in the chips appetizer (even though the chips are on their gluten-free menu). On Kid's Eat Free Tuesdays they aren't as packed as usual.

In another Chili's restaurant in Romeoville, I've had one experience on a Friday night with a waiter who was concerned for my condition (a little too much) but I did not get dosed that night. In fact that was the best steak I've had from a Chili's ever. He was curious to begin with, but then I felt like I was being grilled about my condition, then it was some sort of a twisted non-ending examination. I'm not much for direct personal attention (especially when I'm trying not to attract attention to myself). Another trip to the same restaurant (in the bar) and I managed to become ill (Kid's eat free Tuesday), although the staff at this restaurant is nice and attentive.

At Chili's Bollingbrook I'm always a little afraid because the restaurant itself is seldom clean. The plates silverware and dishes are always nasty (this restaurant led me to bringing my own silverware and asking for a take-out plate). The last time I ate there I did not get dosed (because of my own silverware) but my "special request" cost me an additional $5 for the wheat-free substitutions from the two-for-$20 menu. Our waiter also tried to bill full-price for the meal even though we specifically said two-for-$20. In his defense he was super busy and there were no less than six other staff hanging out just outside of the kitchen that night. There was much garbage on the floor and the tables were slid too close to the benches (little cramped back corner). Our appetizer came 18 minutes into a 20 minute wait for our food.

When I go out I always order the same things. Non-seasoned 6oz Steak from the 2-for-$20 menu with a side of rice and corn on the cob in a to-go box. I always state that I am allergic to wheat and the I do not trust the cleanliness of their dishes. Although my wife gets a kick out of my preparations and frequently embarrasses me by calling me "Melvin." I guess this is as good as it gets.

Applebee's is not gluten free.

Generic restaurant store front.

Aside from their idiotic political rants and decisions on the labor force based on the last election, the restaurant chain Applebee's is a member in the long list of restaurants that pretend to have a gluten free menu, yet do nothing to prevent cross-contamination in the kitchen.

Recently we went to an Applebee's restaurant and I asked for a gluten-free menu. Since they didn't have one on hand, the manager went online and printed the Applebee's Gluten Allergy Information menu for me.

The have a couple of nice disclaimers that let me know how much their legal team cares:

While efforts are made to keep this information current, it is possible that ingredient changes and substitutions may occur due to the differences in regional suppliers, product changes, preparation techniques, and/or the season. We recommend that our guests with food allergies or special dietary needs consult with a restaurant manager prior to placing an order to review the posted information for accuracy and availability at that particular location. Because this information changes, please make sure you are referencing the most current version (see box below). Due to the individualized nature of allergies and food sensitivities, Applebee’s cannot make recommendations that are suitable for your dietary needs. Please consult your physician. 

Also at the top of the sheet:

Our commitment to you is to provide the most current allergen information available from our food suppliers. The menu items listed on this page are not prepared with gluten or made with ingredients that contain gluten when prepared according to the standard recipe. Please be aware that during normal kitchen operations involving shared cooking and preparation areas, including common fryer oil, the possibility exists for food items to come in contact with other food products. Due to these circumstances, we are unable to guarantee that any menu item can be completely free of allergens. 

For appetizers they list two: Chips and Salsa, and Queso Blanco. When the chips arrived at the table wet, dripping with hot fryer oil, I asked the waiter what was used in that same oil... he said "I think it's everything we fry because we [only] have one fryer." So based on that there is no chance of [me] trying those chips.

For the steaks they list two highly priced steaks, a New York Strip and a Ribeye. I can safely say that my wife and I have become accustomed to calling the steak "chicken steak" since it tastes like it is flavored with Chicken stock, not just simply grilled on the same grill. This is non-restaurant specific. We have tried several locations and they use the same practices. I also have not had a meal at Applebee's where I did not get dosed with wheat gluten. The only things I have tried to consume have been steak and baked potato. I don't dare try the chicken because it is overpriced for what you're getting and it is more than likely flavored with whatever is on the steak.

Remember if you're eating something that contains shredded cheese that some of the anti-bonding agents used to prevent the cheese from sticking can contain wheat starch and yeast extract (from wheat). Also most chicken stocks and chicken bullion that we've researched have some form of yeast extract or wheat gluten in them, including MSG. Synthetic gluten alternatives can in some cases also trigger the immune response.

Salads can (and usually are) tossed in the same bowl. Some salad dressings contain wheat and MSG. I've had waiters try to pull croutons from a salad and reserve it to me. If this happens be sure to tell the management why you can't trust their kitchen and post the feedback in online reviews and forums. No sense in contributing to other people sick.

When I go out to eat I always ask for a take-away box for my food to put in from the moment it leaves the grill. Restaurant plates are NOT clean. Also silverware in restaurants is dirty as well (maybe the reason for the low lighting?), so I bring my own silverware. The cheap take-out silverware in the restaurants doesn't cut well. I have to mandate NO BREAD because the occasional slip up by kitchen staff and servers causes the garlic bread that comes with a meal to contaminate the rest of it since they forget and put it on my plate anyhow. I can't expect them to take responsibility for their own actions... after all it's my illness that is the inconvenience right?

Good Luck,
-Chris

Deviled sauce for Fish and Chicken

I find myself eating a lot of the same things... safe foods if you will. Being out of time usually (and lazy) I try to go for easy things to fix: tuna fish in a bag or in the can, left-over chicken, left over ribs. After testing a variety of different condiments through trial and error I came across a pair that make an excellent devil sauce and don't trigger my gluten reaction. This sauce is excellent on chicken, pork, and fish. It's powerful... you can use it to ruin food as well. Use sparingly if you're not a fan of mild-to-hot sauces.

Ingredients

1. Lousiana Hot Sauce - according to their website it's made with corn vinegar
2. Meijer Spicy Brown Mustard - according to their site this is labeled "gluten-free" by their vendor

Directions
- Mix equal parts of the Louisiana Hot Sauce with the Mustard.

Notes

• For tuna this can be mixed in the can with the fish.
• For chicken I usually mix the sauce in a bowl separate for larger pieces.
• If you don't mix this very well you may end up with a lot of turmeric and chili pepper at the same time which can be overwhelming.
• Be sure not to substitute the hot sauce for a hotter sauce like Tabasco.
• You can also use regular yellow mustard to tone down the flavor.
• For ideas for other devil recipes check out britishfoodinamerica.com

Disclaimer
Always be sure to check labels for things like MSG, Yeast Extract, Wheat (obviously), Rye, and Barley if you are susceptible to what we refer to as "dosing." Sometimes this might also include "natural flavors" as I've found in the case with some juicy meats. Most major brands will tell you if they make their product in a facility that also processes wheat products. I'm not responsible in any way if you have a reaction to anything in your kitchen from trying any of the "advice" on this site.

About this blog.

I've been fighting with autism all of my life. I didn't have "common sense." Most of what I know about people I've learned through repeated observation. I analyze facial expressions. Look for signs of distress on the face when I'm talking with people. I pay attention to nervous ticks in people. When I was younger I was labeled as "special," and placed in the gifted program. I didn't fit in. My brain wandered and wondered all of the time. A's and B's in academics. Cs in conduct.

I've had digestion issues as long as I can remember. As I got older I started playing with my diet to try and fix some of the digestive issues I was experiencing. We had to change something. I cut everything out of my diet down to the point that I was eating saltine crackers, tuna fish, and bread. That was about it for meals outside of dinner, and I was cutting meals completely out of my day in order to try and remain productive. Drank a lot of soda for calories.

Much of my day job requires thinking about marketing and analytics. My nighttime activities usually revolve around web programming and research (hacking).

One day a couple of years ago now, my wife made chili... I hated chili days although I love my wife's chili. The next day I did not have any digestive issues at all. When I asked her what was different about the chili, she said nothing, but she had forgotten to make cornbread. This got her to thinking... so about 20 minutes later she comes into the office and says "I think I may have found something. Let me know if this sounds like what you're going through..." and she proceeded to name off 90 some-odd symptoms. Out of the 90 I had about 85 during any regular month. These include such things as ADHD, autism, and anemia to name a few. Turns out I have a wheat allergy that causes my intestines to attack themselves when I taste wheat. The technical phrase [in the states] is celiac disease. When I eat wheat I can't think. I can only focus on one thing, my multitasking ability goes out the window and then I am left wondering where my day went (usually around the time my intestines start working again). It's completely horrible, and the longer I go without eating wheat the more severe the reaction when I come in contact with it.

You would think with the gluten-free craze that it would be an awesome time for someone like me, but it's just the opposite. I work in marketing, so I can tell you that most companies don't care about how their products affect you... only that you buy their product. The fear of consuming wheat for me almost paralyzes me when it comes to meal time. I don't enjoy going out to dinner in restaurants anymore. When restaurants ignore my requests I tend to get angry. I've resorted to bringing my own [disposable] silverware with me and asking for my meals in to-go boxes. I usually regret it anyhow. I've been noticing a trend of companies labeling and marketing products as gluten-free, yet they're made in a facility that also processes wheat, or manufactured on equipment that also processes wheat. This blog in particular is about my findings as an analytical being and my ongoing battle with the proliferation of wheat gluten in its various incarnations. I'll post recipes, product notices, and restaurant reviews... when I get time.