Say No More

Now this is what I call Good News:

“High cholesterol, particularly LDL cholesterol, has been demonized for allegedly bringing on heart attack deaths. But an intriguing analysis of data published at seems to show that total mortality risk is reduced by high cholesterol levels, even LDL cholesterol.”
The point’s P.D. Mangan makes is that even if lower cholesterol is associated with reduced heart-disease incidence, this is more than offset by an increase in low-cholesterol-associated health risks.
As Mangan puts it, from “a public health standpoint, it seems a mistake to focus on changing something that lowers the risk of death from one cause only to raise that risk from another.”

Now as we all know, next week will see the publication of yet another  study which completely contradicts this wonderful news.

In the meantime (via C.W., thankee):

In Texas, that combination of the four major meat groups (ribs, pulled pork, sausage and brisket) is known as the “Four Riders Of The Apocalypse”.

Actually, that’s not true.  In Texas, that’s either regarded as a well-balanced meal, or else as “Git outta mah way, Elmer!”

See y’all later.

Not Too Far Away

This preciously-named website has a survey of the single best BBQ restaurants by state.  I’m not that up on BBQ — for the record, I prefer the spicier Memphis type, rather than the sweet Texas manifestation, but when ya live in Texas… according to the folks at Delish, it seems that the place to go is Stanley’s, in Tyler.

Maybe so, but Tyler is over a hundred miles away from Plano, and even for Texas — where distance is measured in six-packs — that’s an awful long way to travel just for smoked meat.  (It also means that because of MADD [spit]  one can’t have a few beers with the BBQ, which I think contravenes some state law.)

Anyway, it’s not like we don’t have any decent places within a couple zip codes of here (also a short trip, by Texas standards).  Most notable among these are Hard Eight (TWO locations nearby!!), Sonny Bryan’s, Winners and Lockhart (both in Old Town Plano).

But (and my non-Texas Readers will forgive the parochialism) I wrote this post to bring to my Local Readers’ attention a place called Delta Blues (just off Windhaven and the Dallas North Tollway), which is the latest offering from the famous Pappas Brothers company (Pappadeaux, Pappacitos, Pappas Steak House etc.) and which replaced the old Bone Daddy’s establishment at that address.

I went there last Tuesday with the Son&Heir for our sorta-monthly meet-up (when we don’t go to the DFW Range, that is), and good grief:  it is, in a word, wondrous.  I didn’t try anything other than the pork (pork-belly starter and a pulled pork sandwich) because PORK, and let me tell y’all:  best pork I have ever — ever — eaten.  And I’ve eaten a LOT of pork, all over the world.

What Delta Blues has done has created a BBQ place that, contra  the usual BBQ ethos of the down-home, slightly scruffy joint, is about as close to fine dining as BBQ will ever get.  It is admittedly quite expensive — at about the same level as Hard Eight — but the food is much, much  better than average, and it’s served by waiters, not self-serve or cafeteria style like many such places.

It’s so good that I’m going to take New Wife there on Sunday for Sticky Pork Belly Bites and a side of giant fries.

(Honestly, my mouth is watering as I write this.)

The only caveat is that like British pubs, Delta Blues has somewhat eccentric dining hours:  11am – 2.30pm and 5pm – 10pm during the week — and it’s CLOSED on Mondays;  but they’re open 11am – 11pm on Saturdays and Sundays.

Don’t care about any of that:  there’s a new kid in town, and it’s got my number.

Sorry, Tyler;  Stanley’s will have to wait until my next road trip out to East Texas.

By the way:  for Memphis BBQ we have Red Hot & Blue, also in Plano.  Are we spoiled, or what?

Just… No

Aaaargh  is nothing sacred anymore?

The makers of Glenlivet whisky have been ridiculed on Twitter after revealing a new method of consuming their product.
Posting a video to Twitter, the company plans to share clear cocktail capsules made from seaweed to house the drink.
The user simply places the capsule in their mouth and pops it to enjoy the ‘perfect flavour-explosion’ experience that will set ‘a new standard on how whisky is enjoyed.’

Here’s a game I’d suggest:

Whoever dreamed up this fucking terrible idea should swallow eight of these capsules whole, one after the other.  Wait five minutes.  Get on a fast motorcycle in Edinburgh and head south towards London on Britain’s M1, at 100mph.

The game is for Scotch drinkers to bet where the “flavour explosion” will occur and the stupid asshole wipes out and dies.

Forward Buying

This term defines when one buys something in greater quantities than normal, in anticipation of the supply thereof being interrupted, or to hedge against price increases.  Which was all brought to mind by this post of Insty’s:

“The U.S. plans to swiftly impose tariffs on $7.5 billion in aircraft, food products and other goods from the European Union after the World Trade Organization authorized the levies Wednesday, citing the EU’s subsidies to Airbus. . . . The Office of the U.S. Trade Representative said it would impose the tariffs starting Oct. 18, with 10% levies on jetliners and 25% duties on other products including Irish and Scotch whiskies, cheeses and hand tools.” [emphasis added]

In other words, this weekend should be devoted to laying in a hefty supply of yer favorite single malts, and those snot-textured Frog cheeses (if you’re that way inclined).

Aaaargh.  As always, this is never a simple operation for me.  Do I go for variety?

…or volume?

And don’t give me that “embrace the power of and ” nonsense.  If I do both, then I can’t buy any more of this:

It’s hell being in the working class, I tell ya.

As You Were

Oh, how nice:

There is no reason to cut back on red meat for health reasons, according to a controversial claim by a group of leading scientists.
Researchers in Canada, Spain and Poland have cast a shadow over eating advice adopted by health organisations around the world.
In a landmark paper, the academics analysed past studies of how eating meat affected the health of more than four million people.
They found no evidence that eating beef, pork and lamb could increase the rates of heart disease, cancer, stroke or type 2 diabetes – despite fears.
And the team also said they found nothing strong enough to signal that people should cut down on red meat, adding that the quality of evidence was too low for findings to be concerning.

And here’s where you can almost taste the tears:

The medical community is torn over the research, describing it as ‘very good quality’ but hesitating to agree with stop telling people to cut back on meat.

Yeah, they’re so stuck on stupid, and they believe in  their own bullshit so strongly that when someone points out they’ve been wrong all this time, all they can say is, “We can’t refute this data — but we’re still  not going to allow people to eat meat because we’d look like a right bunch of idiots.”

Even though they are.

Never mind;  next week there’ll be an even greater-quality study which says, “Oh no no no eating meat is doubleplusungood for you, promise!”  and the International Vegan Set will be able to continue with their religion as before, smug in the knowledge that Meat Kills.

Until the study after  that one.

Me, having had a tasty lamb vindaloo for dinner last night and a piece of boerewors for breakfast, I’m debating whether to go Full Carnivore tonight:

with the usual accompaniment:

…or else just have a light snack:

…with a couple-three snorts of this:

Mind you, I would have been thinking about doing all this anyway, because as Longtime Readers know full well, I don’t believe anything  that so-called “health science” tells us anymore.

Gag Reflex

This article sparked my interest simply because I have a personal “worst dish” (one I will never eat, under any circumstances):

Irish Stew

Seriously, just looking at the pic makes me gag.

It’s a strange thing because lamb is one of my favorite meats of all — if roasted or barbecued — but I think it’s the lamb fat released in the cooking of the stew which revolts me — after eating it, one’s mouth and teeth are coated in a furry slime which

Ugh, I can’t write anymore or I’ll puke.

So, Gentle Readers:  what’s your  won’t-eat-at-any-cost dish?