I usually talk about my food intolerance to solanaceae: tomatoe, pepper, potatoe, eggplant and tobacco. And all their derivative products, of course. That means that a lot of the best dishes in the world would kill me. But that doesn’t make me stop cooking them.
It’s a challenge for me to cook blindly, without tasting the food. I have to even use gloves when I’m touching pepper or tomatoe.
Samosas, a traditional Indian dish, have two of my kryptonites: pepper (chillies) and potatoe (a lot of potatoe). It’s been hard to cook, I tried to semell the salt but it’s impossible. Luckily, I discovered muy intolerance four years ago and I’m used to calculate some ingredients whitout tasting the dish. The result: highly succesful.