Me gusta tomar Tequila

Holy hellfire sh*t!  It turns out tequila is a health food!  It’s a probiotic, no less.  I say ¡Salud!

TequilaLimonConSal

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Artichoke and Shellfish Soup

So I was suddenly confronted with a windfall of canned shellfish when our local WalMart Neighborhood store closed this month.  I decided to get even more serious about recipes based on McIntosh’s Tin Fish Gourmet.  She gives a simple recipe for Oyster and Artichoke Stew, which I embellished beyond all recognition into this rich, creamy (and low-carb) soup:

  • 1 carrot, thinly sliced
  • 1 celery rib, thinly sliced
  • 1/4 red onion, thinly sliced
  • 1 can artichoke hearts, halved
  • 2 tbsp cooking oil
  • 2 oz butter
  • 1/4 cup flour
  • 1 cup milk
  • 1/4 cup sour cream
  • 1 or 2 tins of diced clams, smoked oysters, mussels, or whatever
  • 3 green onions, thinly sliced
  • 1 large avocado, quartered and (you guessed it) thinly sliced

Saute the carrot, celery, and red onion slices in oil until the onion is transparent, then add the artichoke hearts, reserving the liquid for a bit later.  When everything is nicely sauteed, set these vegetables aside.  Add the butter and flour to the pan, and whisk into a roux.  When the roux is bubbling and starting to darken, add the liquid from the artichoke hearts and any liquid from the tinned shellfish to make a sauce.  Once it comes to a boil, add the sour cream and enough milk to get a creamy soup consistency.  Add the sauteed vegetables and the shellfish, and bring to a boil.  Then turn off the heat.

Serve in shallow soup dishes, topped with 3 or 4 slices of avocado and some of the green onion.  This cries out for a dry white wine on the side.

 

Do you have King Salmon in a can?

At last, we tinned fish eaters will have our day!  Aaron Gilbreath pens an Ode to Canned Fish, and it’s  a treat.

tonnino-tuna

Just a few minutes with Bing found some great suggestions from the Chowhound.  What’s not to like?  I’ve just ordered McIntosh’s Tin Fish Gourmet, and I’ll post recommendations as I try recipes.

Tip from American Digest, which is patronized by a band of deplorable band of canned fish and (gasp!) Spam eaters.

Man Invents Fire, Women and Minorities Hardest Hit

No, really.

farsidedinosaurs

I suppose men standing around the barbecue burning meat and drinking beer is just another ritual of the Patriarchy.

Mark Twain was hip to this sort of thinking over a century ago:

In the space of one hundred and seventy-six years the Lower Mississippi has shortened itself two hundred and forty-two miles. That is an average of a trifle over one mile and a third per year. Therefore, any calm person, who is not blind or idiotic, can see that in the Old Oolitic Silurian Period, just a million years ago next November, the Lower Mississippi River was upwards of one million three hundred thousand miles long, and stuck out over the Gulf of Mexico like a fishing-rod. And by the same token any person can see that seven hundred and forty-two years from now the lower Mississippi will be only a mile and three-quarters long. . . . There is something fascinating about science. One gets such wholesale returns of conjecture out of such a trifling investment of fact.

–Life on the Mississippi

Gettin’ Old? Better have a Beer’s

Getting old is a pain in the butt, with aches, pains, and ailments unknown to younger folks.  I prefer not to aggravate the situation with unnecessary or antagonistic medications, so I’m thrilled to learn about Beer’s List, freely available from the American Geriatric Society.

Tip from the Washington Post, by way of Drudge (who is blithely unaware of permalinks).

You say “potato,” I say “po-tah-to”

Looks like potatoes are back on the OK to Eat This list, and the usual thumbsuckers are outraged.

Nutritionist Marion Nestle and other progressive reformers called foul, denouncing the change. “Really?” Nestle scoffed. “I have a hard time believing that WIC recipients are suffering from lack of potatoes in their diets.” Several watchdog groups and the national WIC advocacy group opposed the change, too. “It’s disappointing that politics has trumped science,” Margo Wootan, director of nutrition policy at the Center for Science in the Public Interest, told reporters.

It seems that much of what our betters the Feds have been telling us about foods and nutrition is a bunch of Just-So Stories:

Rather it’s that the David-and-Goliath narrative of science versus Big Ag may be blinding us to another, even bigger problem: the fact that there is often very little solid science backing recommendations about what we eat.

Most of our devout beliefs about nutrition have not been subjected to a robust, experimental, controlled clinical trial, the type of study that shows cause and effect, which may be why Americans are pummeled with contradictory and confounding nutritional advice.

Any day now, I expect to hear that I should add a shot of tequila to my ideal breakfast of steak and (whole) eggs…and potatoes.

Update (14 April): There’s evidence to suggest that we can improve the good carbs-bad carbs ratio by changing the way we prepare starchy foods.  I’ve replaced mashed and roasted potatoes with cooked-then-chilled potatoes (mmm, spicy potato salad).