The Sunday Table: January 30, 2011

I’m a little late on this new study from researchers in Spain who say that moderate drinking of beer along with exercise and a Mediterranean diet “can cut the risk of diabetes and high blood pressure and even help people lose weight.” A pint a day keeps the doctor away!

Great news for fish lovers: Monterey Bay Aquarium’s Seafood Watch now lists Atlantic haddock, Atlantic pollock, summer flounder, and line-caught Gulf of Maine cod in its Good Alternatives category, not the best category, but at least they’re no longer on the Avoid list. Because of good fishery management, the stocks of these fish have recovered from decades of over-fishing.

In a sign that the Mayans are right and the world is truly coming to an end, Germans are drinking less beer. The population is aging and turning to other activities besides beer drinking. What troubling times we live in.

beer food cooking

flickr photo by Andrij Bulba

This is why I have trouble with the term “foodie.” I don’t want to be thrown in the same pot as the people described in an Eatocracy post as “self-important mindless drones subject to the herd mentality.” I just like to eat. And cook. And read about food. And promote good food, real food. I’m definitely not one of the (love this) “coup-counting, lock-jawed, cake-eating, nose-in-the-air dimwits who, with sticks planted firmly in their flabby asses will make their weekly cruise out to the hottest addresses in town, get weak little culinary boners over year-dead trends, focused-grouped Frog-humping menus and anyone doing New American comfort food or French-Asian fusion in million-dollar spaces.” This discussion reminds me of a post on the local VarmintBites blog several months ago, What is a Foodie?

If you’re into really cheap mediocre beer, you’ll be happy to learn that Walgreen’s will be selling their own brand, Big Flats 1901, $2.99 for a canned six-pack. It’s a lager (4.5% abv) made by Genesee, known for their Cream Ale.

Just once, I’d like to taste haggis. What’s haggis? “A Haggis is a very old Scottish dish, which combines meats, spices and oatmeal to create a very rich, unusual, but none the less delicious feast.” I’ve heard good reports from those who have tried it in Scotland, but I won’t be able to try it here in the U.S. Why? It’s banned because it contains sheep’s lung.

Fair fa’ your honest, sonsie face,
Great chieftain o’ the puddin-race!
Aboon them a’ ye tak your place,
Painch, tripe, or thairm:
Weel are ye wordy o’ a grace
As lang’s my arm.

~excerpt of Address to a Haggis, Robert Burns

haggis food cooking beer

flickr photo by Chris Brown

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