I’ve recently taken to studying the nutritional content of food served at the university cafeteria. There’s something called “Japanese chicken” that has 68 g of carbs. This is just the chicken. The rice comes separately and brings its own carb punch.
What do you need to put into chicken to make it so carby? And how is it Japanese? I never perceived Japanese food as being into gratituous carb bombs.
Something called “Philly steak” is 87 carbs. Plus a garnish, plus a beverage, plus a dessert. This is all beyond that initial 87. That one meal is a walking heart attack.
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