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.
Clarissa's Blog 
the marinade is probably full of sugar
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I’m sure it’s breaded, too. Why everything must be breaded is another question.
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Yup, it’s probably chicken karage. Japanese fried chicken. Breaded with flour or potato starch, or both.
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“never perceived Japanese food as being into gratituous carb bombs”
I didn’t either but apparently in recent years they’ve gone carb nuts… the current hot foods are things like soufle pancakes (like over an inch thick) and whipped cream sandwiches…
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Philly steak is a sandwich. The carbs are the bread.
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“Philly steak is a sandwich”
Isn’t it usually “Philly cheese steak”?
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Yes, I think that’s right. I strongly suspect it contains cooked onions, so I avoid it completely.
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It is. But I can’t think what else it might be, unless they’ve made up some obscene sugar-glazed beef dish to account for all the carbs.
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I think different races react differently to carbs. I’m in Korea where everyone loves their noodles and rice. If I ate like them I’d become morbidly obese! But they’re the thinnest people on the planet lol. Other east asians are like this too I guess.
Koreans treat Naengmyeon (cold buckwheat noodles) like dessert after BBQ, it’s wild. My first time at an all-you-can-eat pork BBQ spot in Gangnam, I absolutely stuffed myself. Then, just when I thought we were done, they brought out a literal bucket of naengmyeon. Not even exaggerating.
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This looks delicious.
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Yes, there are noticeable racial differences in size of pancreas, insulin sensitivity, and insulin production.
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