First Connor prefers American pizza over Italian pizza, now he says Greek food is hit or miss. Connor's trying to instigate beef with the entire Mediterranean xD
On the allergy stuff, I feel so bad for my husband. He has been a fine dining pastry chef for the last 4 years and this summer...we found out some allergies. In order of finding them out: Tree nuts, Szechuan peppercorns, shellfish, dairy, mango, citris peel, adhesives (like bandaids) and the worst...Gluten. As a Pastry. Chef.
@@BasicNotAcidic the szechuan, shrimp and tree nuts are life threatening, the others are discomfort. Though celiac impacts every aspect of his life. They weren't discovered before because his dad is allergic to all those things and just took benadryl every day and gaslit my husband any time he mentioned a reaction saying, "well I'm fine" and such. So my husband didnt know that swelling/itchiness/numbness wasnt normal haha
had a friend find out he has some of the worst shellfish, cheese and tree nut allergies after he went to a buffet, stuffed his face and promptly collapsed and had to get rushed to the hospital, food was fire apparently tho 😂
Yeah, I went to a place called tonta in japan, and they made the tonkatsu medium rare, and every red flag went off. But the chef seemed to know what they did, and most japanese restaurants take their ingredients and quality really seriously, so I dug in. HOLY SHIT IT WAS GOOOOOOD
According to the National Pork Board(yes that’s a real thing) the proper way of cooking pork is when it has a light blush color (150°F) when pork is cooked till it’s completely white (160°F)that means it’s overcooked
All the greek restaurants in germany are usually insanely good, even Gordon Ramsey says it's his favorite cuisine over italian Edit: medium rare pork is a common thing in many traditional pork dishes actually, it's really good and not as uncommon as you think, like Spanferkel Raw pork mince is eaten in a lot of northern european places too, it's really good
I saw someone develop an allergy to chicken after eating undercooked yakitori in Japan. She became really ill and couldn't eat eggs or chicken for years afterwards, so yeah, it does happen.
Did she have an anaphylactic reaction? Food intolerance isn’t an allergy. I couldn’t eat garlic or onions for a couple of years after a bad experience but I was told by my doctor it wasn’t an allergy after the pricking test!
When I was kid I was really allergic to fruits with thin skin When I was like 20 I ate an apple cuz I was like damn the consequences No allergy reaction Ate like a whole bag of apples My stomach hated me My taste buds thanked me
Allergies can also get worse after more exposure. My dad's developed a bad allergic reaction to bees/wasps after being stung way too much, and the stings only get worse.
My allergies are so freaking weird. I took one of those tests with my brother and it found out that I am allergic to grass only when it's cut and walnuts, not the actual nut but the tree that produces them.
As someone who basically plays russian roulette everytime I eat shellfish, antihistamines are your friend. Altho im pretty sure you already do that. I know that eating shellfish sometimes just makes my throat close and choke but man. MAN, SHRIMP IS JUST SO GOOD. LETS GO SEA COCKROACH
@@philosofi239you and my dog man. He won’t stop eating poisonous oleander flowers petals and after his face swelling up like a scene in a bad romantic comedy I keep a bottle of Benadryl on hand at all times
Studied abroad in Greece in college. I took a cooking class while there too and man it is HARD to get certain ingredients for that in the US. Also, in the US, people make Tzaziki with sour cream not strained yogurt. Traditionally it is made with strained yogurt. Which means you take Greek yogurt and strain it (some people assume just using Greek yogurt is fine, nope it makes it way too watery). But yeah some people make it with sour cream which might be why depending where you get Greek food it might be great or not. Personally I find the sour cream version as okay. I prefer the strained yogurt version and I make it myself at home. Funny awkward story, my husband and I went to a new Greek restaurant in our area that proclaimed TRUE AUTHENTIC Greek food. Buuuut the tzatziki tasted like the sour cream version. So I asked the waitress how they make the tzatziki and she proclaimed quite proudly "the traditional way, with sour cream!" to which my dumb ass immediately said that's not the traditional way, in Greece they use strained yogurt. We both just kind of stared at each other for a moment before I snapped out of it and said "I mean, this is good too so no worries!" and yeah.
Gosh thank you. I couldn’t figure out why Greek food always is a hit or miss. I love Gyros but most places are mid, but then you get those gems that make me comeback
Greek here: if you don’t like Feta, try roasted Feta with fresh tomatoes, olive oil, and oregano. Also, I’ve travel around the world, but Greek foot abroad is not as good as in Greece for many reasons. Mainly because Greek cuisine is (purposely) very simplistic. So, the materials matters the most. It only makes sense that fresh Greek vegetables elevate the local food.
4:50 it sounds like it may have been mutton rather than lamb (i.e. old sheep not baby lamb) that the restaurant may have been trying to disguise People often really dislike the taste of sheep compared to lamb due to the buildup of fatty oils in the meat called lanolin. It's the same stuff they get in their wool that makes that real animal stink
Hey guys, I think I can weigh in here. Lamb has a very gamey flavor, but it also has a very grassy flavor, and while goat cheese can taste different however it's prepared/aged, the most common is Chevre, which also has a very grassy flavor as well as very tart. I can see how someone can say that lamb tastes like goat cheese, not because of the cheese flavor, but the grassy notes you get with both. When it come to pork, in recent years it's more and more common to be able to pick a temperature because the only worry previous was trichinosis which there hasn't been a case attributed to under cooked pork in quite some time, something like 30 years or so in many developed nations.
It's so weird how different people's taste buds can be. To me, feta is very mild, but I like aged French cheeses that other people can't stand. Emily probably experiences gaminess more intensely than most.
I’m with her for the goat and lamb. It’s not the gaminess it’s the aftertastes that’s very similar and I can’t tolerate it. It taste the same as the smell from a barn that hasn’t been cleaned for too long
My partner is Thai, and felt the same way Emily felt about Lamb until she was exposed to the smell a bit more living in the uk and ate some, and after a while she has started to love the taste. But she had the exact response of “this tastes like Goats Cheese”. Shes told me a lot of people she knows have the same reaction to it, so i wonder if its more an asian genetic thing? Similar to us European people with coriander where an abnormally high number of people have the gene that makes it taste like dishsoap 😂
up until recently feta has been the most sour strongest tasting thing in existence but now its turned into the mildest cheese for me. wtf is going on with my tastebuds
Connor should start trying Filipino food TBH 😹😹😹 They are mix bag of culture from Spanish, Chinese, American, Indian Japanese, other Asian and its native cuisine...... Now it was invaded by Filipino Korean food twist too... Dang Jollibee can rival KFC and McDonald's lmfao 😹😹😹
In my group of friends from college, I’m the only one who’s not lactose intolerant. And every time we went to eat I had to watch them decide if they should eat ice cream depending on how fast they could get to a toilet afterwards 😂 And once I had bought a box of ice cream sandwiches for myself just to eat in front of them
Greek restaurants in the US are definitely hit or miss in my experience. Even in major cities like NY it can be hard to find a good Greek restaurant. The best Greek food I've ever had was in Tarpon Springs, Florida, a small city just a bit northwest of Tampa.
If a lamb is to old it can have a strong goat flavour similar to strong goat cheese. Maybe emirichu has only been to a few places that served older lamb meat and has developed a bad association with the taste. The best lamb meat I was told is suckling lamb, these are the baby ones that have not matured yet and don't have the sexual hormones giving it the gamey flavour.
Its not called lamb. Lamb is when the sheep is less than 1 year old. While "old lamb" is called mutton, harvested between 2 to 3 years old. I assume suckling lamb was young it haven't eaten grass yet, similar to a suckling pig.
This is funny to listen to as a South African. Like I've eaten beef, chicken, lamb, pork, duck, kudu, ostrich, blesbok, rooibok, gemsbok, zebra, and warthog. And that's without having really gone out of my way for it...just sometimes you will find a steak ranch or restaurant serving something different.
Allergies: You can grow out of them through minute exposures over a long period of time provided the allergy is based wholly on immune reaction, people with excessive amounts of allergies often have something that has compromised their immune system like a system corruption- lyme disease can make someone allergic to the protein in red meats. For me I am allergic to Alpaca which was the most bizarre thing to realize but not worth trying to address.
Red Pork or Poultry is indeed not entirely safe, a very little bit of pink like in the picture should (should) be fine but the safe thing to do is to cook it well done. Beef functions different and can be eaten much more pinker.
In first world countries raw pork is not so much of an issue anymore because the feed used to raise the pigs is clean. The problem with pork previously was that the pigs would get worms from parasites in their food so it had to be cooked through to ensure they were killed off.
pork ist not that dangerous to eat raw if it is handled with proper hygene and of course is super fresh and constantly cooled (dont eat it if its older than 2 days). In germany we litterally eat 100% raw pork on buns (called "Mett") and i have never heard of anyone getting sick from it. We have really high hygene standarrds though, but i assume japan is similar, since they eat a lot of things raw like chicken and even eggs.
The thing with lactose intolerance is that, first of all, there is some stuff (ferments or something) you can drink before eating food containing lactose and it will be ok, but the thing is it's different for different people, for example, for me, it's worse with milk, but with cheese, it's like 50/50 (or maybe even 70/30, 70 being I'm ok after eating it).
"there is some stuff (ferments or something) you can drink before eating food containing lactose and it will be ok" it's literally capsules of lactase, the enzyme which splits lactose into simpler sugars. Lactase is produced in the gut, and lactose intolerance is really just that you stop producing lactase (or as much lactase) -- which is the normal thing, lactose persistents are the mutants. As a result you don't digest and absorb lacstose and all sorts of gut flora can make use of it instead, producing gases and the like. "for me, it's worse with milk, but with cheese, it's like 50/50 (or maybe even 70/30, 70 being I'm ok after eating it)" milk basically contains all of the lactose (around 5% by weight for cow milk), it can only go down from there, but depends on the cheesemaking process and thus type of cheese: hard and aged cheese tend to contain very little because the lactose is dissolved in the liquid, so when the milk solids get coagulated out the lactose stays in the whey, and the aging process then lowers that further as the lactic acid bacteria consume it. Meanwhile fresh and whey cheeses contain extreme amounts of lactose. Processed cheeses tend to contain a fair bit as well.
As a Greek, I can agree that Greek Restaurants in the US are sometimes hit or miss and are indeed below what you expect as a Greek. They don’t make Gyros the same in the US like they do in Greece. In Greece, they put French fries inside the actual gyro while in the US they don’t. In Greece you can get a gyro for 3€ while one gyro is $9 in the US. The meat, tomato, and other ingredient quality isn’t as good in the US and it’s nearly 3x the price! All the meat in Greece is non gmo as most of it that people eat is from local farmers. I personally like to say there isn’t another restaurant in the world that provides as good quality greek food as this one in my uncles hometown in Kefalonia. My dads friends with the chef there and he makes the best bifteki in existence, it has homemade feta oozing out the inside of it and he has secret seasoning that makes the bifteki taste so good that you start licking the plate. If Connor ever comes to Greece again, he needs to go to local restaurants in outer parts of Greece to really taste the best of the best.
I can only speak from my cultural experience Portuguese American, but food made in the old country tastes entirely different from the food my grandmother and my father cooked.
Once went to Kikanbo with 2 brits and one of them asked what is this at the boiled egg. She refused to eat to eat saying it looked like rubber. She did have Scotch eggs before apparently, but was confused by its naked form.
I can actually confirm the lactose intolerance thing. As a kid I had it and for some reason at one moment I stopped and I could drink normal milk. ... until recently, where my mom and I drank milk less and less often to the point where we are now both lactose intolerant (in my case only with pure milk, in my mom's case it's ANYTHING that includes milk). For now we switched to lactose-free milk and mom has to take lactase pills with anything else since her reaction is very strong and she already has so much trouble when it comes to digesting food.
I'm in my 30's and have been lactose intolerant since I was a kid. Unfortunately for me it only gets worse when I consume dairy products. As a kid it was mostly discomfort. Cramps and bloating. I still liked cheese and stuff so I kept eating it even after I got diagnosed at age 7. In my teens it got a bit worse because I pretty much lived on grilled cheese sandwiches while playing Wow for days on end and drinking this sour milk drink that's popular in here in Sweden (Filmjölk). Then it turned into severe cramping, diarrhoea and so on. Still ate and drank dairy products pretty often because I'm an idiot. In my mid 20's though it reached the point where even a small amount of cheese or basically anything with dairy in it would put me on the toilet with cold sweats, nausea, horrible cramps and all the other stuff for a solid 5-10 HOURS. At one point, I shared a pizza with a friend while on his birthday and the following aftermath left me hospitalized with severe dehydration because my body just refused to accept any liquid (or food) without it going straight through me and out the other end in literally minutes. So I've become extremely careful now.
I won’t say beef alone is hard to mess up but there are parts of beef that take hours of cooking to get it tender enough to eat ground beef is easy because it’s already been broken down but brisket and steak completely different brisket requires hours of cooking at low temperature just to get the fat rendered enough so that way it completely flavors the meat and makes it tender you can’t do that in a instant pot steak depends on what cut of beef you got like if you need to have your steak cooked to well done just to render the fat then that means you’re eating meat from the ass part of the cow where the fat is more concentrated certain parts of cow has to be cooked at different times in order to be good it can’t be the same lamb has very little fat so all you need to do is add seasoning and cook how ever you want
When I think of Korean food, I don't recall lamb much in any of their dishes. I think Emirichu is kinda in this "comfort zone" when it comes to food and desserts. I prefer to keep an open mind. My first encounter with kebabs and shawarma convinced me that lamb was really tasty.
People’s tastebuds work differently, it’s not being close minded or in a “comfort zone”, it’s literally the fact that it doesn’t taste the same to you as it does to her. I also dislike lamb, every single time I’ve tried it, the flavor was overwhelming and unpleasant, doesn’t matter how it was cooked or what quality the meat was, while I absolutely love venison, which is another gamey animal.
As a general health nut always researching about health stuff. I can tell you dr Rhonda Patrick had a good answer for allergy and just illnesses in general. Your genes are like on and off switched you can have allergy for 5 generations but then your eating habits change and you turned your allergy gene off. It gets triggered by a lot of what we eat. Can't remember the video. But thats the gist of it.
The rare to well-done scale for pork is completely different then beef. Mid rare for pork is around 145-150 and beef is 130-140 some 145 and can be eaten as rare as 120.
Ahoy We do eat raw pork in germany regularly and I do love it. But there are a lot of regulation and laws for it to make it save. The ground pork can just be sold as bread spread called mett if the pork was butchered the same day sold. Sometimes it's still warm.
I have 7 common food allergies. It makes you feel guiltier for the cooks and waitstaff than it actually sucks. As long as you find food that you do like and don't become allergic later in life to something you've already had, you dont really feel like you're missing out, atleast I think you eventually come to terms with it.
Even though I have boatload of usual allergies plants mostly didn't have food allergies till my 40s. Then developed allergies to octopus and eel. I love sushi rolls so there is careful reading of menu since eel sauce is everywhere. Though if it is a regular place Chef will leave it out for more.
I developed an allergy to apples and pears after eating one that had gone bad in the middle. My lip swelled up really bad and then after that, every time I eat apples, my throat gets really itchy.
You can actually eat pork pretty rare nowadays, it’s safe at just about 135°F which is pretty rare. The reason is pork doesn’t have the parasites it use to, so it’s just a bacterial risk now.
I was born lactose intolerant then it went away as I got older but randomly came back my senior year of high school and has stayed since. There are a lot of ways to eat dairy still with lactase supplements.
I believe medium rare for pork isnt like how medium rare beef is. Correct me if im wrong but as long as the inside of the pork reach a certain temperature(i think its 145F degree) then its safe to eat even though its still has slight pinkness to it. Of course this still depends on the cuts, quality and freshness of the pork itself.
Medium rare is medium rare no matter the kind of meat. Different kinds of meat need to be cooked to different amounts to be safe, in the case of pork for a long time it was strongly recommended to eat it basically well-done, to the point that many people just can't wrap their heads around eating it any other way. However food screening standards have improved where things are starting to get a bit more relaxed, & rare pork is making a slow comeback. It's still considered riskier than beef however. FYI - poultry is a different thing entirely, & you should never eat raw/rare chicken... basically the bird proteins are easier for microbes to penetrate so you should always cook it well-done.
I think emily's comparison of lamb with goat's cheese has less to do with it being cheese and more of it having that kind of gamey, almost barnyardy taste goat products can have. Growing up in America, the standard meats are chicken, pork and beef which are all pretty ungamey meats so lamb is kind of unusual to the average american palette. I personally kinda like that gamey flavor in both lamb and goat's cheese but it definitely was a bit of an acquired taste as its just so out of the norm for the basic american diet.
The fda determined a long ass time ago that medium rare pork is fine. But med rare doesn’t look like beef where it’s bright pink, it’s a very dim or lightly pink. That’s jus how it’ll look based on cooking temp that’s considered “medium rare”
if im not mistaken, you can actually eat pork that has hints of pink, according to the USDA the recommended cooking temp is around 65 (rounded up) celsius, around 145 fahrenheit for you americans, to eradicate all the parasites, this however only affects the cuts like pork chops and such while grounded pork should still be cooked all the way through @75Celsius (165Fahrenheit)
It’s hard to find fresh lamb to cook so we usually buy a frozen lamb corpse and prep it ourselves or buy a lamb and kill it and prep it ourselves, this in my opinion is the best way to eat lamb when it isn’t common to find in your country (Canada in this case, im middle eastern).
USDA has lowered the recommended safe cooking temperature for whole cuts of pork from 160 ºF to 145 ºF with the addition of a three-minute rest time. Now, I don't know how much I would apply this to work outside the purview of the USDA (like in Japan), but as I understand the main concern with pork is the risk of trichinosis, so if The country has a good record for that I'd roll the dice.
On that note for is anyone allergic to chicken. My roommate and friend is allergic to chicken and can’t even smell it without feeling ill. If I cook I have to cook with a window open or just Cook non chicken products.
Born and raised in the US Greek-American here, Connor is correct, Greek food outside of Greece or any Greek ex-Pat Grandmother's home is very hit or miss. Some carry-out/small hole in the wall places will use sour cream instead of Greek yogurt in their tzatziki because its cheaper to make in bulk. I hate it, my father always made his own tzatziki using fresh Greek yogurt, not even store bought in his restaurant. Edit: Funny enough, I also have family in Aus
Lactose intolerance isn't too bad for me. It's really just large amounts milk, ice cream and cheeses like fresh mozzarella that affect me. But most aged cheese, greek yoghurt and many desserts don't bother me. Plus if I do eat the above, all I need is a few extra strength Lactaid pills and I'm good
Only certain tonkatsu places in Japan do the "medium rare" pork and it's only for very specific cuts of pork and from specific farms. It's safe. Also the feta you get in Greece and Turkey is totally different than outside of those countries because the dairy comes from a different breed of cow. And can confirm lactose intolerance sucks. You definitely have to say "f*** it" some days. Especially for the gosh darn amazing Japanese desserts with whipped cream.
Speaking of allergies, I had a very strong pollen allergy back in high school. And then suddenly at first year I graduated from the school it went off. Three years later, I don't feel it at all yetI still carry meds just in case... I guess it is because your body still changes and adapts, but I am not a doctor to speculate about reasons
I still have no explanation for this but when I lived on the east coast of the US as a kid I would break out in hives if I ate anything citrus. Moved to the west coast and it completely stopped
So I am an Indian and as a Kid I had allergies to eggs, prawns and few other little stuff and also dust allergy and I didn't have any lactose issues used to drink milk based stuff quite often then at the age of 7 or 8 I kind of quit eating Goat and Beef meat probably cuz my taste buds had developed properly and could judge good and bad taste and my mother used to cook them like shit I would eat them if given outside but I kind of just didn't like the smell at times I also liked Prawn and eggs but couldn't eat them till the age of 12 and 17 eggs (12) and prawns (17) but after I turned 18 it turns out for some random reason I had lactose issues now which is kind of bs cuz I love Cheese and other dairy products these days I just eat them whenever I want if my intestines can't handle them I just poop it out but atleast I got to eat that good chesse
in terms of food, turkish, polish, and greek are amazing (polish guy living in belgium so a lot of cultures here) you want good service ? go to greek or polish u want good food go to polish or turkish if uwant cheep polish and greek pretty much do it and on the subject went to ireland for a bit and uk in general ... fucking fell in love with breakfast when i was there XD
Different cultures will cook lamb differently. With Indian food, it can be very easy to cook lamb. You can marinate the lamb for a few hours or overnight and cook the whole curry in one pot essentially. The same dish substituted with chicken will have you taking stuff out and adding stuff in at certain times because you don't want to overcook or undercook the chicken. Whereas globally, chicken is one of the easiest and quickest meats to cook.
My boyfriend once went out with a girl for a few months who was allergic to chicken, pork, seaweed, tomatoes. Going to a restaurant and ordering food was a real stressful affair. And the funny part is that my boyfriend is a chef and food is a huge part of his life 😂
i'm pretty sure many types of cheese are fine even if one is lactose intolerant, as they often contain far less lactose than, well, milk. many in my family are lactose intolerant and none of them rush to the toilets hours after having a decadent 4-cheese pizza or any kind of gratin with grilled cheese on top; but on the other hand, many of them still avoid having yogourt and milk to this day.
Good quality beef over lamb any day imo. The fat on lamb has this oily gamey taste im not a fan of. But for some reason i will def eat reindeer again. I feel like the gameyness is diff.
i dont know about allergies but for lactose intolerance its based on what your ancestors ate, for example im lactose intolerant which makes sense since im east asian and east asians consumed historically less milk than Europeans so genetically we havent built up the tolerance for it.
Octopus fangs ? Now i know he didnt think about that and came from the top of his head because they do not have fangs the have a beak . Some might have like claws at the tips of the tentacles but no fangs in the entire genus for as far as i know
I've had a allergy patch testing done before, I had about 40 tests done on my back & it's so annoying. I had to have it on for a few days & I remember I couldn't shower properly, it was so fucking annoying. I hazily remember hearing I was very very mildly allergic to lentils, but it's literally the main part of my diet 😂
Pork cooked pink is what you want. That's where it's the juiciest and the softest. A slow cooked pork belly braised in white wine cooked pink turns to juice in your mouth. There's nothing better.
A lot of people overcook meat cause they don’t know cooking continues even after you take the meat off the heat. It’s called carryover- depending on the thickness of the food, the temp can go up by 10 or 20 degrees! Pork is way cleaner nowadays. Cook it to 140-150F and let it rest until it’s up to 155-160F. Perfect pork every time 👍
So at least in USA Government recommendations from the FDA, pork cooking temperatures have been adjusted to match beef. Modern livestock raising and meat handling has made the cooking requirement for pork not as high as it used to be. For US sourced meat that is...I would imagine Japan is equal or better quality of safety and care.
15:19 That's different, when you eat cheese and shit your intestines out from young age, you will dislike cheese from the beginning. But if you really love cheese then get lactose intolerance after, that will suck.
I have very few food allergies, milk, soy and strawberries, but I am allergic to like every friggen plant in North America. All trees, grasses, flowers, weeds, anything outdoors basically. I've lived with dogs all of my life and didn't find out a few years ago that I am allergic to them, but I don't care and still have two dogs and just deal with not being able to breath well. Cats however will send me straight to the emergency room. I can't even hug someone that has a cat without breaking out in hives and sleeping at someone's house that has a cat, even though they promised me their cat never went into that particular room, my lungs collapsed and I had to be given a shot of adrenaline. I felt that I could run home faster than the car ride after leaving the hospital.
First Connor prefers American pizza over Italian pizza, now he says Greek food is hit or miss. Connor's trying to instigate beef with the entire Mediterranean xD
I think it depends on the restaurant. A lot of Greek places are mediocre. I'm sure the food in Greece is amazing
Pizza is in many ways more American than Italian
Greek pizza isn't that bad
@@jollybean6111 Thats just so wrong in many ways.
@@erenjager5175 the idea and concept is Italian but Americans have changed much about it
Garnt, being deathly allergic isn’t a skill issue. It’s a speedrun strat.😂
speedruns are pretty non-standard gameplay routes compared to normal gameplay that developers balance around.
@@Sc4r4bytee if the goal is to die, just trigger an allergy. You clear with the fastest time.
@@Sc4r4byte ok?
@@Sc4r4byte ... Touch grass.
@@Sc4r4byte THAT'S THE JOKE.
Garnt's random sad faces get me everytime.
i'm starting to wonder if garnt just has resting sad face. like his face's default look when he relaxes his face muscles is sad.
Probably the ADHD
Time stamp?
Time ?
On the allergy stuff, I feel so bad for my husband. He has been a fine dining pastry chef for the last 4 years and this summer...we found out some allergies.
In order of finding them out: Tree nuts, Szechuan peppercorns, shellfish, dairy, mango, citris peel, adhesives (like bandaids)
and the worst...Gluten. As a Pastry. Chef.
I assume most of these allergies are mild. If not how was this just discovered last summer? 😅
@@BasicNotAcidic the szechuan, shrimp and tree nuts are life threatening, the others are discomfort. Though celiac impacts every aspect of his life. They weren't discovered before because his dad is allergic to all those things and just took benadryl every day and gaslit my husband any time he mentioned a reaction saying, "well I'm fine" and such. So my husband didnt know that swelling/itchiness/numbness wasnt normal haha
had a friend find out he has some of the worst shellfish, cheese and tree nut allergies after he went to a buffet, stuffed his face and promptly collapsed and had to get rushed to the hospital, food was fire apparently tho 😂
Emily the actual final boss of trash taste. 🤣
Meilyne : First playthough
Emily: NG+
Garnt's lasagna is gonna need some serious Levelling.
@@Beerbottles123 Garnt's *famous* lasagna
Yeah, I went to a place called tonta in japan, and they made the tonkatsu medium rare, and every red flag went off. But the chef seemed to know what they did, and most japanese restaurants take their ingredients and quality really seriously, so I dug in. HOLY SHIT IT WAS GOOOOOOD
Makes sense since in japan they eat chicken raw...like sashimi.
I suppose the meat could be cooked using sous vide so it remains tender but still kills off bacteria
@@unklmonk651 boiled*
@@Zenrielle no there are places you can get raw chicken lol
it's because trichinosis is mostly gone from commercial pork, that was the reason for well done fears
According to the National Pork Board(yes that’s a real thing) the proper way of cooking pork is when it has a light blush color (150°F) when pork is cooked till it’s completely white (160°F)that means it’s overcooked
All the greek restaurants in germany are usually insanely good, even Gordon Ramsey says it's his favorite cuisine over italian
Edit: medium rare pork is a common thing in many traditional pork dishes actually, it's really good and not as uncommon as you think, like Spanferkel
Raw pork mince is eaten in a lot of northern european places too, it's really good
I saw someone develop an allergy to chicken after eating undercooked yakitori in Japan. She became really ill and couldn't eat eggs or chicken for years afterwards, so yeah, it does happen.
Did she have an anaphylactic reaction? Food intolerance isn’t an allergy. I couldn’t eat garlic or onions for a couple of years after a bad experience but I was told by my doctor it wasn’t an allergy after the pricking test!
When I was kid I was really allergic to fruits with thin skin
When I was like 20 I ate an apple cuz I was like damn the consequences
No allergy reaction
Ate like a whole bag of apples
My stomach hated me
My taste buds thanked me
Allergies can also get worse after more exposure. My dad's developed a bad allergic reaction to bees/wasps after being stung way too much, and the stings only get worse.
Normally pork was cooked to 160 but in the last few years people people have been saying 145, also listed as the minimum temp according to the USDA.
My allergies are so freaking weird. I took one of those tests with my brother and it found out that I am allergic to grass only when it's cut and walnuts, not the actual nut but the tree that produces them.
That lamb place looks so great, if Connor took me there it would be the best day of my life.
One day I turned out to be allergic to tea, I have no clue how it happened, I still drink tea but I feel like I'm being choked by a child sometimes.
As someone who basically plays russian roulette everytime I eat shellfish, antihistamines are your friend.
Altho im pretty sure you already do that. I know that eating shellfish sometimes just makes my throat close and choke but man. MAN, SHRIMP IS JUST SO GOOD. LETS GO SEA COCKROACH
@@philosofi239you and my dog man. He won’t stop eating poisonous oleander flowers petals and after his face swelling up like a scene in a bad romantic comedy I keep a bottle of Benadryl on hand at all times
Part of Emirichu's lamb issue may be the sniffing every bite thing, like some foods smell poorly but taste amazing.
Bruh, here in Germany we deadass eat entirely raw ground pork for breakfast
how is it served? beef tartare style? I love that stuff so much
@@nightmaster5593 yeah, basically minced meat with raw onions on a bun, its soo good!
@@PaulRitzkat sounds awesome! I'll give it a try sometime
@@nightmaster5593 it's called mettbrotchen I think, gotta try in Germany tho, cuz you gonna die lol
@@arthitjohn7125 haha!! I'll risk it, brother! I adore steak tartare, and if it's anything like that I'll probably love it
Studied abroad in Greece in college. I took a cooking class while there too and man it is HARD to get certain ingredients for that in the US. Also, in the US, people make Tzaziki with sour cream not strained yogurt. Traditionally it is made with strained yogurt. Which means you take Greek yogurt and strain it (some people assume just using Greek yogurt is fine, nope it makes it way too watery). But yeah some people make it with sour cream which might be why depending where you get Greek food it might be great or not. Personally I find the sour cream version as okay. I prefer the strained yogurt version and I make it myself at home.
Funny awkward story, my husband and I went to a new Greek restaurant in our area that proclaimed TRUE AUTHENTIC Greek food. Buuuut the tzatziki tasted like the sour cream version. So I asked the waitress how they make the tzatziki and she proclaimed quite proudly "the traditional way, with sour cream!" to which my dumb ass immediately said that's not the traditional way, in Greece they use strained yogurt. We both just kind of stared at each other for a moment before I snapped out of it and said "I mean, this is good too so no worries!" and yeah.
Gosh thank you.
I couldn’t figure out why Greek food always is a hit or miss. I love Gyros but most places are mid, but then you get those gems that make me comeback
Greek here: if you don’t like Feta, try roasted Feta with fresh tomatoes, olive oil, and oregano.
Also, I’ve travel around the world, but Greek foot abroad is not as good as in Greece for many reasons. Mainly because Greek cuisine is (purposely) very simplistic. So, the materials matters the most. It only makes sense that fresh Greek vegetables elevate the local food.
Tzatziki with mint at Morrisons killed me as well 🤮🤮🤮
4:50 it sounds like it may have been mutton rather than lamb (i.e. old sheep not baby lamb) that the restaurant may have been trying to disguise
People often really dislike the taste of sheep compared to lamb due to the buildup of fatty oils in the meat called lanolin. It's the same stuff they get in their wool that makes that real animal stink
Hey guys, I think I can weigh in here. Lamb has a very gamey flavor, but it also has a very grassy flavor, and while goat cheese can taste different however it's prepared/aged, the most common is Chevre, which also has a very grassy flavor as well as very tart. I can see how someone can say that lamb tastes like goat cheese, not because of the cheese flavor, but the grassy notes you get with both. When it come to pork, in recent years it's more and more common to be able to pick a temperature because the only worry previous was trichinosis which there hasn't been a case attributed to under cooked pork in quite some time, something like 30 years or so in many developed nations.
Yes, it turns out that when you stop feeding pigs actual garbage the meat is better and less prone to be full of disease and parasites
Who'da'thunk?
It's so weird how different people's taste buds can be. To me, feta is very mild, but I like aged French cheeses that other people can't stand. Emily probably experiences gaminess more intensely than most.
I’m with her for the goat and lamb. It’s not the gaminess it’s the aftertastes that’s very similar and I can’t tolerate it. It taste the same as the smell from a barn that hasn’t been cleaned for too long
yeah when they said feta has a very strong taste I was like huh? I have to put seasoning on my feta otherwise it's too bland
Yeah, you're taste buds its all genetic , its just your DNA. I was always weirded out but people who disliked common foods like cucumbers or tomatoes
My partner is Thai, and felt the same way Emily felt about Lamb until she was exposed to the smell a bit more living in the uk and ate some, and after a while she has started to love the taste. But she had the exact response of “this tastes like Goats Cheese”. Shes told me a lot of people she knows have the same reaction to it, so i wonder if its more an asian genetic thing? Similar to us European people with coriander where an abnormally high number of people have the gene that makes it taste like dishsoap 😂
up until recently feta has been the most sour strongest tasting thing in existence but now its turned into the mildest cheese for me. wtf is going on with my tastebuds
Connor should start trying Filipino food TBH 😹😹😹
They are mix bag of culture from Spanish, Chinese, American, Indian Japanese, other Asian and its native cuisine...... Now it was invaded by Filipino Korean food twist too...
Dang Jollibee can rival KFC and McDonald's lmfao 😹😹😹
Mett Brötchen = Raw minced pork with a bun = normal school cafeteria meal in germany^^
It is SOOOO good!!
In my group of friends from college, I’m the only one who’s not lactose intolerant. And every time we went to eat I had to watch them decide if they should eat ice cream depending on how fast they could get to a toilet afterwards 😂 And once I had bought a box of ice cream sandwiches for myself just to eat in front of them
Greek restaurants in the US are definitely hit or miss in my experience. Even in major cities like NY it can be hard to find a good Greek restaurant. The best Greek food I've ever had was in Tarpon Springs, Florida, a small city just a bit northwest of Tampa.
If a lamb is to old it can have a strong goat flavour similar to strong goat cheese. Maybe emirichu has only been to a few places that served older lamb meat and has developed a bad association with the taste. The best lamb meat I was told is suckling lamb, these are the baby ones that have not matured yet and don't have the sexual hormones giving it the gamey flavour.
I know a lot of people I know specificly look for that strong goat flavour. Otherwise it is basically same as beef, what is the point then.
Its not called lamb. Lamb is when the sheep is less than 1 year old. While "old lamb" is called mutton, harvested between 2 to 3 years old. I assume suckling lamb was young it haven't eaten grass yet, similar to a suckling pig.
To be fair, as someone who spent a good portion of his chidlhoold drinking goat milk, it does taste like goat cheese a bit
This is funny to listen to as a South African. Like I've eaten beef, chicken, lamb, pork, duck, kudu, ostrich, blesbok, rooibok, gemsbok, zebra, and warthog. And that's without having really gone out of my way for it...just sometimes you will find a steak ranch or restaurant serving something different.
Come to Greece guys! 🇬🇷 We'd love to see ya!
Allergies: You can grow out of them through minute exposures over a long period of time provided the allergy is based wholly on immune reaction, people with excessive amounts of allergies often have something that has compromised their immune system like a system corruption- lyme disease can make someone allergic to the protein in red meats.
For me I am allergic to Alpaca which was the most bizarre thing to realize but not worth trying to address.
The lactose thing where it goes away via overexposure is what I did with cats. I love kitties! No allergy was gonna get in my way!
Red Pork or Poultry is indeed not entirely safe, a very little bit of pink like in the picture should (should) be fine but the safe thing to do is to cook it well done. Beef functions different and can be eaten much more pinker.
Yet in Germany raw pork sandwiches is a deli staple. It’s not that dangerous lol.
In first world countries raw pork is not so much of an issue anymore because the feed used to raise the pigs is clean. The problem with pork previously was that the pigs would get worms from parasites in their food so it had to be cooked through to ensure they were killed off.
pork ist not that dangerous to eat raw if it is handled with proper hygene and of course is super fresh and constantly cooled (dont eat it if its older than 2 days). In germany we litterally eat 100% raw pork on buns (called "Mett") and i have never heard of anyone getting sick from it. We have really high hygene standarrds though, but i assume japan is similar, since they eat a lot of things raw like chicken and even eggs.
The thing with lactose intolerance is that, first of all, there is some stuff (ferments or something) you can drink before eating food containing lactose and it will be ok, but the thing is it's different for different people, for example, for me, it's worse with milk, but with cheese, it's like 50/50 (or maybe even 70/30, 70 being I'm ok after eating it).
"there is some stuff (ferments or something) you can drink before eating food containing lactose and it will be ok" it's literally capsules of lactase, the enzyme which splits lactose into simpler sugars. Lactase is produced in the gut, and lactose intolerance is really just that you stop producing lactase (or as much lactase) -- which is the normal thing, lactose persistents are the mutants. As a result you don't digest and absorb lacstose and all sorts of gut flora can make use of it instead, producing gases and the like.
"for me, it's worse with milk, but with cheese, it's like 50/50 (or maybe even 70/30, 70 being I'm ok after eating it)" milk basically contains all of the lactose (around 5% by weight for cow milk), it can only go down from there, but depends on the cheesemaking process and thus type of cheese: hard and aged cheese tend to contain very little because the lactose is dissolved in the liquid, so when the milk solids get coagulated out the lactose stays in the whey, and the aging process then lowers that further as the lactic acid bacteria consume it. Meanwhile fresh and whey cheeses contain extreme amounts of lactose. Processed cheeses tend to contain a fair bit as well.
Undercooked pork is indeed bad, but pork with just a little bit of pink is not undercooked, it's perfect.
As a Greek, I can agree that Greek Restaurants in the US are sometimes hit or miss and are indeed below what you expect as a Greek. They don’t make Gyros the same in the US like they do in Greece. In Greece, they put French fries inside the actual gyro while in the US they don’t. In Greece you can get a gyro for 3€ while one gyro is $9 in the US. The meat, tomato, and other ingredient quality isn’t as good in the US and it’s nearly 3x the price! All the meat in Greece is non gmo as most of it that people eat is from local farmers. I personally like to say there isn’t another restaurant in the world that provides as good quality greek food as this one in my uncles hometown in Kefalonia. My dads friends with the chef there and he makes the best bifteki in existence, it has homemade feta oozing out the inside of it and he has secret seasoning that makes the bifteki taste so good that you start licking the plate. If Connor ever comes to Greece again, he needs to go to local restaurants in outer parts of Greece to really taste the best of the best.
I've also yet to go to a Greek restaurant owned by Greeks stateside.
@@ElGreco15 I've yet to see a Greek restaurant in the US not owned by a first generation immigrant or their child who took over.
I can only speak from my cultural experience Portuguese American, but food made in the old country tastes entirely different from the food my grandmother and my father cooked.
Once went to Kikanbo with 2 brits and one of them asked what is this at the boiled egg. She refused to eat to eat saying it looked like rubber. She did have Scotch eggs before apparently, but was confused by its naked form.
There's no way. Like people have boiled eggs here so much lol
@NinjaCell yea. We were confused too.
I can actually confirm the lactose intolerance thing. As a kid I had it and for some reason at one moment I stopped and I could drink normal milk. ... until recently, where my mom and I drank milk less and less often to the point where we are now both lactose intolerant (in my case only with pure milk, in my mom's case it's ANYTHING that includes milk). For now we switched to lactose-free milk and mom has to take lactase pills with anything else since her reaction is very strong and she already has so much trouble when it comes to digesting food.
I'm in my 30's and have been lactose intolerant since I was a kid. Unfortunately for me it only gets worse when I consume dairy products. As a kid it was mostly discomfort. Cramps and bloating. I still liked cheese and stuff so I kept eating it even after I got diagnosed at age 7. In my teens it got a bit worse because I pretty much lived on grilled cheese sandwiches while playing Wow for days on end and drinking this sour milk drink that's popular in here in Sweden (Filmjölk). Then it turned into severe cramping, diarrhoea and so on. Still ate and drank dairy products pretty often because I'm an idiot. In my mid 20's though it reached the point where even a small amount of cheese or basically anything with dairy in it would put me on the toilet with cold sweats, nausea, horrible cramps and all the other stuff for a solid 5-10 HOURS. At one point, I shared a pizza with a friend while on his birthday and the following aftermath left me hospitalized with severe dehydration because my body just refused to accept any liquid (or food) without it going straight through me and out the other end in literally minutes. So I've become extremely careful now.
I won’t say beef alone is hard to mess up but there are parts of beef that take hours of cooking to get it tender enough to eat ground beef is easy because it’s already been broken down but brisket and steak completely different brisket requires hours of cooking at low temperature just to get the fat rendered enough so that way it completely flavors the meat and makes it tender you can’t do that in a instant pot steak depends on what cut of beef you got like if you need to have your steak cooked to well done just to render the fat then that means you’re eating meat from the ass part of the cow where the fat is more concentrated certain parts of cow has to be cooked at different times in order to be good it can’t be the same lamb has very little fat so all you need to do is add seasoning and cook how ever you want
When I think of Korean food, I don't recall lamb much in any of their dishes. I think Emirichu is kinda in this "comfort zone" when it comes to food and desserts. I prefer to keep an open mind. My first encounter with kebabs and shawarma convinced me that lamb was really tasty.
Eh, they said she liked deer, so I don't think she's just being closed-minded. Some things just taste bad to different people.
People’s tastebuds work differently, it’s not being close minded or in a “comfort zone”, it’s literally the fact that it doesn’t taste the same to you as it does to her. I also dislike lamb, every single time I’ve tried it, the flavor was overwhelming and unpleasant, doesn’t matter how it was cooked or what quality the meat was, while I absolutely love venison, which is another gamey animal.
@@ghostlyexe It's the same for me except for wagyu beef or whatever. Everyone says it slaps but to me it's just disgusting meat.
As a general health nut always researching about health stuff. I can tell you dr Rhonda Patrick had a good answer for allergy and just illnesses in general. Your genes are like on and off switched you can have allergy for 5 generations but then your eating habits change and you turned your allergy gene off. It gets triggered by a lot of what we eat. Can't remember the video. But thats the gist of it.
10:50 bold of you to assume my cat allergy would stop me from petting every cat
The rare to well-done scale for pork is completely different then beef. Mid rare for pork is around 145-150 and beef is 130-140 some 145 and can be eaten as rare as 120.
Ahoy
We do eat raw pork in germany regularly and I do love it. But there are a lot of regulation and laws for it to make it save.
The ground pork can just be sold as bread spread called mett if the pork was butchered the same day sold. Sometimes it's still warm.
I have 7 common food allergies. It makes you feel guiltier for the cooks and waitstaff than it actually sucks. As long as you find food that you do like and don't become allergic later in life to something you've already had, you dont really feel like you're missing out, atleast I think you eventually come to terms with it.
Even though I have boatload of usual allergies plants mostly didn't have food allergies till my 40s. Then developed allergies to octopus and eel. I love sushi rolls so there is careful reading of menu since eel sauce is everywhere. Though if it is a regular place Chef will leave it out for more.
Meanwhile in Germany: Raw Pork xD
and its soo good! to be fair, our food standards are a lot stricter as some other places... :D
I developed an allergy to apples and pears after eating one that had gone bad in the middle. My lip swelled up really bad and then after that, every time I eat apples, my throat gets really itchy.
Think you F-ed up on that one. Never eat apples that have discolored centers, even someone not allergic to apples could get poisoned from that.
@@SpecJack15 I didn't know the inside had gone bad until I bit into it XD
Looked perfectly normal on the outside.
You can actually eat pork pretty rare nowadays, it’s safe at just about 135°F which is pretty rare. The reason is pork doesn’t have the parasites it use to, so it’s just a bacterial risk now.
At this point we need to test connors taste buds because I think they are damaged
I was born lactose intolerant then it went away as I got older but randomly came back my senior year of high school and has stayed since. There are a lot of ways to eat dairy still with lactase supplements.
A friend's girlfriend is Italian but somehow her body can't process onion or garlic. I legit wonder how she even survived childhood.
I loved garlic and onion, but I am now allergic to them
@@sophieadam9702 You could try to replace it with asofoetida if you can tolerate the vile smell it has before cooking it
I believe medium rare for pork isnt like how medium rare beef is. Correct me if im wrong but as long as the inside of the pork reach a certain temperature(i think its 145F degree) then its safe to eat even though its still has slight pinkness to it. Of course this still depends on the cuts, quality and freshness of the pork itself.
Medium rare is medium rare no matter the kind of meat. Different kinds of meat need to be cooked to different amounts to be safe, in the case of pork for a long time it was strongly recommended to eat it basically well-done, to the point that many people just can't wrap their heads around eating it any other way. However food screening standards have improved where things are starting to get a bit more relaxed, & rare pork is making a slow comeback. It's still considered riskier than beef however.
FYI - poultry is a different thing entirely, & you should never eat raw/rare chicken... basically the bird proteins are easier for microbes to penetrate so you should always cook it well-done.
I think emily's comparison of lamb with goat's cheese has less to do with it being cheese and more of it having that kind of gamey, almost barnyardy taste goat products can have. Growing up in America, the standard meats are chicken, pork and beef which are all pretty ungamey meats so lamb is kind of unusual to the average american palette. I personally kinda like that gamey flavor in both lamb and goat's cheese but it definitely was a bit of an acquired taste as its just so out of the norm for the basic american diet.
There is a Greek restaurant in Yokohama called "Sparta" (Est. 1953) . Might want to check it out given the chance.
If I actually paid attention to my immunology lectures I could have answered the allergy questions.
The fda determined a long ass time ago that medium rare pork is fine. But med rare doesn’t look like beef where it’s bright pink, it’s a very dim or lightly pink. That’s jus how it’ll look based on cooking temp that’s considered “medium rare”
if im not mistaken, you can actually eat pork that has hints of pink, according to the USDA the recommended cooking temp is around 65 (rounded up) celsius, around 145 fahrenheit for you americans, to eradicate all the parasites, this however only affects the cuts like pork chops and such while grounded pork should still be cooked all the way through @75Celsius (165Fahrenheit)
It’s hard to find fresh lamb to cook so we usually buy a frozen lamb corpse and prep it ourselves or buy a lamb and kill it and prep it ourselves, this in my opinion is the best way to eat lamb when it isn’t common to find in your country (Canada in this case, im middle eastern).
USDA has lowered the recommended safe cooking temperature for whole cuts of pork from 160 ºF to 145 ºF with the addition of a three-minute rest time.
Now, I don't know how much I would apply this to work outside the purview of the USDA (like in Japan), but as I understand the main concern with pork is the risk of trichinosis, so if The country has a good record for that I'd roll the dice.
On that note for is anyone allergic to chicken. My roommate and friend is allergic to chicken and can’t even smell it without feeling ill. If I cook I have to cook with a window open or just Cook non chicken products.
Can you eat pink pork?
My dude
Gammon
Pork has been safe for medium rare since the 90s and the goat cheese flavor she is talking about is the gammyness
Go to Greece. It's fantastic. Especially the islands.
Born and raised in the US Greek-American here, Connor is correct, Greek food outside of Greece or any Greek ex-Pat Grandmother's home is very hit or miss. Some carry-out/small hole in the wall places will use sour cream instead of Greek yogurt in their tzatziki because its cheaper to make in bulk. I hate it, my father always made his own tzatziki using fresh Greek yogurt, not even store bought in his restaurant. Edit: Funny enough, I also have family in Aus
Lactose intolerance isn't too bad for me. It's really just large amounts milk, ice cream and cheeses like fresh mozzarella that affect me. But most aged cheese, greek yoghurt and many desserts don't bother me.
Plus if I do eat the above, all I need is a few extra strength Lactaid pills and I'm good
I thought I was becoming lactose intolerant, but it turned out to just be Starbucks coffee.
I randomly became lactose intolerant in 2022 and I can’t give up cheese. I trudge through and say “it’s a problem for future me”
As a Greek guy I would love to take you out when you come to Greece so that you can enjoy the BEST greek food. Yes, you too Conor
Only certain tonkatsu places in Japan do the "medium rare" pork and it's only for very specific cuts of pork and from specific farms. It's safe.
Also the feta you get in Greece and Turkey is totally different than outside of those countries because the dairy comes from a different breed of cow.
And can confirm lactose intolerance sucks. You definitely have to say "f*** it" some days. Especially for the gosh darn amazing Japanese desserts with whipped cream.
Speaking of allergies, I had a very strong pollen allergy back in high school. And then suddenly at first year I graduated from the school it went off. Three years later, I don't feel it at all yetI still carry meds just in case...
I guess it is because your body still changes and adapts, but I am not a doctor to speculate about reasons
I still have no explanation for this but when I lived on the east coast of the US as a kid I would break out in hives if I ate anything citrus. Moved to the west coast and it completely stopped
So I am an Indian and as a Kid I had allergies to eggs, prawns and few other little stuff and also dust allergy and I didn't have any lactose issues used to drink milk based stuff quite often then at the age of 7 or 8 I kind of quit eating Goat and Beef meat probably cuz my taste buds had developed properly and could judge good and bad taste and my mother used to cook them like shit I would eat them if given outside but I kind of just didn't like the smell at times I also liked Prawn and eggs but couldn't eat them till the age of 12 and 17 eggs (12) and prawns (17) but after I turned 18 it turns out for some random reason I had lactose issues now which is kind of bs cuz I love Cheese and other dairy products these days I just eat them whenever I want if my intestines can't handle them I just poop it out but atleast I got to eat that good chesse
in terms of food, turkish, polish, and greek are amazing (polish guy living in belgium so a lot of cultures here) you want good service ? go to greek or polish u want good food go to polish or turkish if uwant cheep polish and greek pretty much do it and on the subject went to ireland for a bit and uk in general ... fucking fell in love with breakfast when i was there XD
Different cultures will cook lamb differently.
With Indian food, it can be very easy to cook lamb. You can marinate the lamb for a few hours or overnight and cook the whole curry in one pot essentially. The same dish substituted with chicken will have you taking stuff out and adding stuff in at certain times because you don't want to overcook or undercook the chicken.
Whereas globally, chicken is one of the easiest and quickest meats to cook.
My stepmother is deathly allergic to alcohol. Her throat swells and she starts suffering from asfixia.
My boyfriend once went out with a girl for a few months who was allergic to chicken, pork, seaweed, tomatoes. Going to a restaurant and ordering food was a real stressful affair. And the funny part is that my boyfriend is a chef and food is a huge part of his life 😂
i'm pretty sure many types of cheese are fine even if one is lactose intolerant, as they often contain far less lactose than, well, milk.
many in my family are lactose intolerant and none of them rush to the toilets hours after having a decadent 4-cheese pizza or any kind of gratin with grilled cheese on top; but on the other hand, many of them still avoid having yogourt and milk to this day.
According to the USDA, any meat other than poultry and ground meats can be cooked and eaten to medium safely. The others have to be well done.
Good quality beef over lamb any day imo. The fat on lamb has this oily gamey taste im not a fan of. But for some reason i will def eat reindeer again. I feel like the gameyness is diff.
i dont know about allergies but for lactose intolerance its based on what your ancestors ate, for example im lactose intolerant which makes sense since im east asian and east asians consumed historically less milk than Europeans so genetically we havent built up the tolerance for it.
Octopus fangs ? Now i know he didnt think about that and came from the top of his head because they do not have fangs the have a beak .
Some might have like claws at the tips of the tentacles but no fangs in the entire genus for as far as i know
I've had a allergy patch testing done before, I had about 40 tests done on my back & it's so annoying. I had to have it on for a few days & I remember I couldn't shower properly, it was so fucking annoying. I hazily remember hearing I was very very mildly allergic to lentils, but it's literally the main part of my diet 😂
In America my favorite is Greek Unique in Northern Virginia. In Japan so far, I loved Sunabe Gyros in Okinawa.
The thumbnail looks more like 'Sons are destroying Messi's legacy' though
There is lambswool under my naked feet...
Pork cooked pink is what you want. That's where it's the juiciest and the softest. A slow cooked pork belly braised in white wine cooked pink turns to juice in your mouth. There's nothing better.
Turkish food and Indian in the UK is amazing
2:07 sad gant
Poultry 165°F (75°C)
Poultry, ground 165°F (75°C)
Beef, ground 160°F (70°C)
Beef, steak or roast 145°F (65°C)
Veal 145°F (65°C)
Lamb, ground 160°F (70°C)
Lamb, chops 145°F (65°C)
Mutton 145°F (65°C)
Pork 145°F (65°C)
Ham 145°F (65°C)
Ham, precooked and reheated 165°F (75°C)
Venison, ground 160°F (70°C)
Venison, steak or roast 145°F (65°C)
Rabbit 160°F (70°C)
Bison, ground 160°F (70°C)
Bison, steak or roast 145°F (65°C)
A lot of people overcook meat cause they don’t know cooking continues even after you take the meat off the heat. It’s called carryover- depending on the thickness of the food, the temp can go up by 10 or 20 degrees!
Pork is way cleaner nowadays. Cook it to 140-150F and let it rest until it’s up to 155-160F. Perfect pork every time 👍
🤣👍 thumbs up for the little baby men in the middle of the table that had to listen for hours and hours 🤣👍
So at least in USA Government recommendations from the FDA, pork cooking temperatures have been adjusted to match beef. Modern livestock raising and meat handling has made the cooking requirement for pork not as high as it used to be. For US sourced meat that is...I would imagine Japan is equal or better quality of safety and care.
The one dish that is incredible, but hardly anyone has ever tried, is Penang Assam Laksa.
In my state. Greeks own the majority of the restaurants. From Taverns, pasta, Pizza, so call fancy places etc.
15:19 That's different, when you eat cheese and shit your intestines out from young age, you will dislike cheese from the beginning. But if you really love cheese then get lactose intolerance after, that will suck.
Feta cheese slaps so hard, garnt lackin
No he’s right
I have very few food allergies, milk, soy and strawberries, but I am allergic to like every friggen plant in North America. All trees, grasses, flowers, weeds, anything outdoors basically. I've lived with dogs all of my life and didn't find out a few years ago that I am allergic to them, but I don't care and still have two dogs and just deal with not being able to breath well. Cats however will send me straight to the emergency room. I can't even hug someone that has a cat without breaking out in hives and sleeping at someone's house that has a cat, even though they promised me their cat never went into that particular room, my lungs collapsed and I had to be given a shot of adrenaline. I felt that I could run home faster than the car ride after leaving the hospital.
Lamb Sarma Beyti is a dish I wish was more widely known, in general Turkish/ middle eastern lamb are the only lamb dishes I think taste good.