Oh dear. :S

Appreciate your opinions (which I’ll need to research), and especially enjoyed the following:

Watermelons have a high water content but are not causal in drownings, but avoid eating watermelons while actively drowning… same thing

😂

(oh my, that’s a good one)

Ah, okay!

Me, I was only a toddler when I lived a year in Belge, and have no idea what good food would be like from either the French or Flemish areas. :S

Levantine and Belgian

Sorry, I don’t mean to nitpick, but neither of those things are exclusively Levantine nor Belgian in culinary specialty.

Please do correct where I’m wrong, though.

others need it like a drug

Wow, actually… yeah?

Now if that’s a BLUES BROTHERS reference, I love it!!

If Indian qualifies as one single cuisine

I guess you’re probably right. India is a large country, with roots, cultures and traditions like an ancient sequoia tree’s vast, extensive roots in the ground.

So just out of curiosity (especially as an ignorant Westerner), just how many distinct cuisines would you say there might be across India and the India-adjacent regions?

Note: let’s try to avoid going ‘regional’ if possible, because any nation can be broken down in to heaps of regional variations, yeah?

I’m with you folks, on the whole. A well-prepared, complete-protein vegetarian meal rocks, especially with lots of complimentary seasoning.

Does gout come from consuming animal products? Hmm, I hadn’t heard that, before.

@altphoto@lemmy.today

Take the meat parts out and I’ll eat almost anything.

Stuff like cabbage (and Brassica sp.) are best cooked, because otherwise they can be goitrogenic, interfering with the thyroid gland’s function over time. There’s also the (admittedly slim) chance that some animal has passingly added something undesirable to a veggie, be it parasite or disease-causing.

Which is why it’s important to do either a mild chlorine wash of any veggies you eat, or at least blanch them. (not trying to lecture anyone here; all that’s just my personal understanding)

Well, my understanding is that in general, the more processed the food (including meat), the worse it is for our health.

Gyro / shawarma meat is evidently heavily processed and then reconstituted in to the ‘cone,’ likely with a bunch of salt, binding agents and preservatives added. Not unlike sausages, for example.

So almost any type of meat that goes in to a shawarma / gyro, such as lamb, beef, chicken, etc is going to be considerably better for us when eaten straight-up, as with steaks, etc.

is quite different from mist actual Italian cuisine.

That was my sense as well from my one visit to Italy. As is completely common, an ethnic / cultural food almost always get adapted towards the tastes of other regions / nations.

Now… I go to my local Soul Food place all the time, and we… Thai, now?

(I probably screwed up the joke right there, didn’t I?) :S

Whoa… Honolulu!?

But yeah-- “Tiradito” is sort of a more thinly-sliced version of ceviche, marinated in “leche de tigre.”

Bah, not trying to start a flame-war here, but… I have my personal choice. (no offense)

Yeap, I love it!

(but I also hate it for my health, if that makes sense?)

In truth, I could nom their stuff for eternity.
I love how you nailed them both, right there!

a couple dozen (minimum) cuisines in a trench coat.

Hahaha, that’s great!

Cantonese food, though… we must try it!!

So we’ve narrowed it down to two continents, then? :o

Wow, that’s… yeah!

So, hehe, I’ve been to Italia a grand total of <once>, when we visited my aunt in Firenza, many years ago. (One of the things I really loved about Italia is how it busted our mindset about ‘American expectations’)

Eh, but they use no tomatoes or corn.

Fair! But we also came up with potatoes, chiles, and quite a number of spicy meatballs, not just of the polpette piccanti variety, eh?

Eh, but why GREEK…?

(I’m assuming you’re not referring to the gross slabs of reconstituted meat, roasting unhealthily on the rotisserie?)

Tiradito, compa.

Mira.

Italian food (often) depends heavily on New World crops like tomatoes and corn

It’s so curious-- so what was late-stage Western Roman food like, anyway?

Max Miller is a dang-ol’ genius at this stuff, but he always has to make a huge production about it, y’know…?