Difference between Mediterranean and Middle Eastern food?

I prefer to use the term “seasoned” when I am not referring to spices that impart heat, e.g. I seasoned my >insert dish< with >insert seasonings/herbs/spices/etc.< vs. I made a spicy >insert dish<.

Seems like a clearer distinction, at least to me.

Lucky! I wish I met more NYC Hounds and HOs when I was able to visit more often! I did meet up with @Buttertart a dozen times, or so! I’d bring her Ontario Cheddar and Canadian candy, and she’d send me home with home baking.

I watched the original when I was a kid but nothing stuck. I haven’t seen the new one.

I’m well beyond middle-aged. And glad to still be alive.




Well I was thinking “An Affair to Remember,” but I guess they’re both romantic?


Great post! I always like to try “ethnic” cuisines when I travel out of the US. Chinese food in Ecuador is great. Pizza, though, takes some gettin’ used to. When in Mexico, I always picture the wet sandwiches of Oaxaca, or any other tortas. But, if you go to a sub shop in most parts of MX, you’ll get something that most of our sub places just can’t beat. Great bread with fresh ingredients, for cheap…


I’ve also been trying the pizzas marketed for various immigrant , religious and/or culture communities in Canada lately.

Indian pizza, Iranian pizza, halal pizza , and kosher pizza are niche markets. Quite a few Turkish pide places sell both pizza and pide .

I have tried one halal and South Asian pizza chain called Red Swan, and will try an independent place that has a mostly Punjabi client base.

I’ve also had pizza from most of the kosher pizza spots in Toronto.

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I finished up the last of mine a while ago. I cured/dried a beef tenderloin instead of the more commonly called for eye round (and water buffalo being scarce in these parts).

I most carefully did not tell my wife what I paid for the meat i was experimenting on.