Sounds like it's time for an uncomfortable but essential experiment. Drink back and think of science, old boy.I’m never sure which is which but one of them is more gassy than the other, which is not a good trait when eating large amounts of food.
Sounds like it's time for an uncomfortable but essential experiment. Drink back and think of science, old boy.I’m never sure which is which but one of them is more gassy than the other, which is not a good trait when eating large amounts of food.
Oh I’ve been doing that for decades. The information just doesn’t stick in my head.Sounds like it's time for an uncomfortable but essential experiment. Drink back and think of science, old boy.
Yup, yoshoku is pretty core to Japanese cuisine and produces some of its best dishes. A particular favourite is pasta Napolitan (ketchup, bacon or frankfurters, green peppers, sometimes mushroom) which is of course unrecognisable to anyone from Naples and is much tastier than it sounds.I was fascinated a few years ago to find out that some of the very popular-in-the-rest-of-the-world Japanese cuisine is actually European (particularly French) - Japanese fusion stuff (called Yōshoku), like Katsu Curry.
A thread for us UKians to gather and chat about things which other folks might not find relevant to them.