No, I mean…
Foof
I’m European-based, for better or ze wurst.

Like-- what do we HAVE across these matters, eh?

Ah, excellent.

I love it!
However, many of those shows seem to be set in SE Asia, which is generally not the specific theatre we envision when we think of The Dark Ages, right?

I don’t know that I would personally make so many specific conclusions or necessarily group individuals together like that, but… as individual points I’ve no doubt that they do accurately describe various types of thinking and character.

I would also tend to think that if that whole package of characteristics does indeed describe lots of people in academia who happened to want to teach, then they’d either have to work to become better human beings, or get sort of ‘locked-in’ to being shitty, unpopular professors. Which could of course greatly impact their career upsides. *shrug*

@DominusOfMegadeus@sh.itjust.works

Apparently I was not qualified to have ideas because I’m not a professional scientist, so it’s guaranteed that my theories are trash right out the gate.

I sometimes get the sense that so much of the harshness of such replies come from active students in academia, not so much from professors and TA’s, etc. Probably multiple reasons for that, but one of them might be that they’re smack in the middle of a ‘this is the right way to learn and do things!’ process and mindset.

Whereas most teachers would probably be much more inclined to say something like “okay, let’s break those ideas down, shall we?” But already being teachers, they’re probably plenty occupied with such, and not as much of a regular online presence. Or something like that, haha…

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!!