The epithet “soy boy” may have some basis in reality

I’ve often heard metrosexual males referred to disparagingly as “soy boys“.  I’ve heard the same epithet applied to those who regularly consume “gourmet” coffees from places like Starbucks and the like.  Now we learn that soy may, in fact, have some relevance to that. The use of soybean oil has increased dramatically over the last few decades, to the extent that is has become the most widely consumed edible oil in the US and other Western nations. However, its rise has coincided with an alarming escalation in metabolic conditions like diabetes, insulin resistance, and obesity, and a new study indicates that this may be down

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Heh

Found at Wirecutter’s place: I’d say many of the former military servicemen I’ve met – particularly former Navy personnel – are poster children for the first group.  I can still remember the retired Chief Petty Officer who informed me (very loudly) that coffee wasn’t coffee unless you could stand your teaspoon upright in it, without support.  Also, it had to be as strong and as bitter as possible, “like me!”  As for milk, sugar and that other stuff . . . the less said, the better! It does help one understand why so few millennials, comparatively speaking, will consider military service. 

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Ewwwww!

An antiques expert in England has learned (the hard way) not to jump in where angels fear to taste. Glass specialist Andy McConnell inspected a sealed bottle from the 19th century on the BBC show [Antiques Roadshow], and decided to sample its mystery contents in front of an expectant audience. . . . Mr McConnell used a syringe to transfer a sample from the bottle to a tumbler, and sipped at the mystery beverage. “It’s very brown,” he told the audience at the time.  “I think it’s port. It’s port or red wine, or it’s full of rusty old nails and that’s

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There’s something fishy going on here

I had no idea that the United States was the largest producer of farmed Caspian-Sea-origin beluga caviar in the world!  The New York Post reports: Caviar prices are plummeting — but if you want the best price, you might want to find a dealer. . . . Even if you don’t have a special connection, caviar is becoming more accessible than ever. Wholesale prices in the US have plunged more than 50 percent since 2012, from $850,000 per ton to $350,000 per ton last year, according to the UN Food and Agriculture Organization. At the same time, US caviar consumption is

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Ever heard of “khinkali”? Suddenly, I’m hungry

I’ve had dumplings in many and varied forms, from the American standby of chicken and dumplings (the latter not being “dumplings” at all in the classic sense, but simply dough cooked in the chicken sauce), to Chinese dumplings (and their closely related cousin, potstickers), to variations of the theme in many countries.  I’ve enjoyed most of them. However, until I came across this article, I’d never heard of “khinkali“, a dumpling claimed as a native dish by Georgia. At the height of summer, Tbilisi is a heat trap. Ringed on three sides by an amphitheatre of mountains, the Georgian capital sits in a valley where stifling, humid air collects.

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The lighter side of Thanksgiving

To help us digest all that Thanksgiving food and drink, here are a few giggleworthy mementos of the feast, sent in by readers, to whom my grateful thanks. First, for those who like the whole Turducken thing, with a side of H. P. Lovecraft’s Cthulhu mythos: And for those who like to deep-fry their turkey (I’ve sampled it, but I’ve never liked it as much as a slow-baked, oven-cooked bird): And finally, from a couple of years ago, what happens when the Irish try American Thanksgiving food? But wait – there’s more! What about the Irish sampling weird Thanksgiving food?  (And some of it sure

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Yes, you can cook a frozen turkey

I’ve been caught short more than once by a turkey that didn’t defrost fast enough to be fully thawed by the time I was ready to cook it.  I wasn’t aware of it until now, but apparently there’s a method to cook even a deep-frozen turkey without first defrosting it.  San Francisco DJ Rick Stuart tells us how. I just put the frozen turkey in a 325 oven on a lower rack in a rimmed baking sheet like you would use for cookies. That way hot air can get around it to cook. Don’t use a roasting pan with high sides.

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Is fake meat yet another dietary disaster waiting to happen?

An Austrian research team has just produced a report that demonstrates the extreme danger of dietary errors, and exposes the damage they can do. A research team at MedUni Vienna’s Center for Brain Research has found that high-fat maternal diets can cause life-long changes in the brains of the unborn offspring. When a pregnant woman consumes a diet high in polyunsaturated omega-6 fatty acids, her body produces an excess of endogenous cannabinoids (endocannabinoids), which overload the fetal system and impair the development of healthy brain networks. Such a mechanism seems relevant to pathologies such as ADHD, schizophrenia and anxiety disorders. It is

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Heh

Received from friend, fellow author and blogger Cedar Sanderson via e-mail: BTW, the beaver really was regarded as fish under Canon Law for a very long time, because it swam like one and had a broad tail. Also, it might be the only food available during Lent. Pragmatism triumphs again! (Oh, yes – and I endorse the sentiment in the last entry. If you can take down a hippo, as far as I’m concerned, you can eat the damned thing whenever and wherever you like!) Peter

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Meal delivery services: all hat and no cattle?

In Texas, an expression I’ve often heard is that someone is “all hat and no cattle”.  It means that someone is full of grandiloquent talk, but lacks the accomplishments or assets to lend substance to their words. I’ve long felt that services such as Grubhub, Doordash and their ilk are pretty much “all hat and no cattle” in business terms.  They don’t add even one cent of value to the goods they deliver.  Their entire business model is based on providing convenience for a price, but that’s an entirely dispensable benefit.  If I’m short of cash, there’s nothing stopping me cooking

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