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Low in sodium and both Saturated Fat and Cholesterol, the sweet potato is abundantly healthy. Sweet potatoes are rich in Vitamins B6, Vitamin-A and Vitamin-C and a source of Manganese, and are a source of dietary fibre as well.

Distantly related to the common potato, the orange fleshed variety of potato called “sweet potato” and somewhat incorrectly sometimes also called a “yam” are grown in various parts of North America. The United States Department of Agriculture (”USDA”) allows North American-grown sweet potatoes to be marketed as “yams” so long as they are also labeled as “sweet potato.” Yams (the African and Asian-grown variety) do not grow as well in most agricultural North American climates because the growing season there is not quite long enough. True yams require a longer growing season that North America has. So if you see signage in the grocer’s store for “Yams, product of America” they are really Sweet Potatoes. Conversely, “Yams, product of Africa” means that they are imported, and are true yams.

Sweet potatoes have more vitamins and minerals than imported yams so consider this when buying vegetables. Besides, one should buy produce locally whenever possible which reduces transportation costs and the pollution associated with global transporting.

Carrots for Better Night Vision?

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Long associated with better eyesight and improved night vision, the beta-carotene they provide can help restore the poor vision that acute lack of Vitamin-A causes, and it really does improve night vision to a normal degree. But it does not provide super see-in-the-dark abilities.

There is a contention that eating large quantities of carrots causes one to acquire true night vision, which is not exactly true but this contention was utilized in the war effort. During World War II, British gunners were shooting down German aeroplanes in the dark and a Royal Air Force propaganda story was purposely released about the RAF’s consumption of large amounts of carrots being behind this success.

It was in fact the emerging technologies of radar and the use of visible red light in cockpit instrumentation (red light does not cause constriction of the retina as much as normal white light) that had much to do with this success with nighttime air combat and missions. This news release is said to have reinforced old folklore tales in Germans about carrots and the alleged improved vision, and may have for a time diverted attentions away from the possibility of new technologies being used against the German forces.

This propaganda news campaign although not completely factual as was released did have a beneficial effect upon the Britons too; it encouraged them to cultivate and consume carrots in an effort to better endure the regular blackouts which occurred due to power outages and of course, during air raids when lights were intentionally turned off.

Spinach

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The edible flowering plant that is native to central and southwestern Asia and almost universally disliked by children is an interesting candidate for this list. This dark green leafy plant can be eaten raw, chopped, or boiled and in a variety of other ways. It has many health benefits but some caveats as well.

A rich source of iron, a serving of boiled spinach has about 150% more iron than a weight-comparable hamburger patty. But against spinach is the fact that the bio-availability of the iron it contains is much less than optimal. The type of iron spinach contains is called ‘non-heme‘ iron, which the body cannot absorb efficiently.  Meat on the other hand contains the ‘heme‘-type of iron, which is readily absorbable by digestion. Consuming spinach with other vegetables high in vitamin-C makes better use of the iron it does contain.

Spinach is also a plentiful source of calcium but again with the deleteriousness of other compounds in spinach (oxalates, mainly) the calcium becomes bound in a water-insoluble solution and is actually swept unused from the body via elimination. For comparison, broccoli is also high in calcium and some 50% of its calcium is absorbable whereas closer to 5% of the calcium in spinach is bio-available for metabolizing. For correcting iron deficiency in the diet, eat meat not spinach.

Over all, spinach is still healthy and worthy of inclusion in the diet but often overstated are the virtues this dark green vegetable offers. From children’s cartoons “Popeye the Sailor” is shown in times of need for bursts of physical strength and endurance to obtain it from consuming a can of spinach. Presumably it is the iron in spinach responsible for his increased stamina. This depiction is possibly based upon a simple clerical error dating back to the 1930s when a German scientist by the name of E. von Wolf, Dr. whom was studying the benefits of spinach had inadvertently misplaced a decimal point in his calculations of the amount of iron present. This made an apparent ten-fold overstating of the actual value.

Further damaging the reputation of spinach but in more recent years were the E. Coli outbreaks back in 2006 followed by the Salmonella outbreaks in 2007. Both incidences were in the United States and being zoonotic pathogens were ultimately traced to fecal residue of either domestic and feral animals seen in the vicinities of the production fields. Probably the contamination was vectored through irrigation water and also directly from the animals trespassing through the agricultural field. Typically, commercial vegetable produce for human consumption is fenced and patrolled to keep both domestic and wild animals out partly for this very reason.

The three types of spinach are Savoy (dark, curly and convoluted leafs and harder to wash clean), Flat/smooth leaf (smaller, flatter leaves and thus easier to clean) and Semi-Savoy which is of course, intermediate between the first two varieties. Washing fresh spinach leaves prior to use is always advised and deemed of benefit but this does not entirely remove the risk. Spinach is a very important vegetable to include in your healthy diet despite all these factors. Just know and be aware of both the benefits, myths and the risks.

Most of us enjoy a good hot chilli from time to time and I’ve got to confess that I do occasionally succumb to the odd Vegetarian Spicy pizza from our local takeaway with loads of onion, mushrooms, olives, sliced tomatoes and jalapenos on it, particularly after a hard day’s graft tapping away at the keyboard listening to the dronings of some of my real estate clients extolling the virtues of some wonderful property with 20 bedrooms and two zillion acres of land which I know I could never afford.  Little did I realise that my need for this hot and spicy pizza could be down to the fact that chillies lift the spirit!

Research has shown that one of the prime chemicals in the peppers, capsaicin, clings to the receptors in the mouth and throat that detect heat.  This in turn send messages to the brain that the food we are eating is hot and the brain immediately says ”ouch, that’s hot mate”.  Endorphins, natural painkillers, are then released into the body which take away the Ouch Factor and this gives us a sense of pleasure.

As well as possibly helping to lift your mood, it’s also been discovered that hot chilli sauces eaten with meals slightly raise the rate at which calories are burnt for a couple of hours after eating so they’re good if you’re on a diet and it’s thought that they also stimulate digestion and relieve wind.

Why is it that one minute we’re being advised that some food or other is “good for you” so you go out, stockpile that food and before the first morsel has hardly had time to hit the side of your bowels, some other so-called “expert” comes forward and tells us that we should swiftly despatch it from the pantry to the bin as it’s lethal!  Such is the case with the poor, harmless looking Brazil nut!

It had come to the attention of the “first experts” that Brazil nuts had certain minerals in them that boosted the immune system and may protect against cancer.  Now our “second experts” have said that this mineral may push up bad cholesterol levels and raise the risk of heart disease!

These second experts from Warwick University (UK) found from their research that selenium which is found in Brazil nuts as well as grain, fish and meat, increased cholesterol levels.  They carried out tests which showed that the highest levels of selenium were found in those people who regularly took dietary supplements containing the mineral so it followed that if you over indulged on Brazil nuts and other foods that are rich in this mineral you’re at greater risk of heart disease.

The University took a cross-section of 1,042 people aged between 19 and 64 between 2000 and 2001 and, according to the researchers, of those people with selenium concentrations higher than 1.20 μmoles (micromoles) per litre of blood, levels of cholesterol were up by about 8%, and levels of a “bad” cholesterol associated with heart disease were raised by 10%. 

I would suggest that we take the research with a pinch of salt at the moment and I, for one, won’t be throwing my Christmas stash of nuts in the bin or scattering them onto the bird table!!  Oh, hang on; we’re not allowed to take a pinch of salt are we?  It’s bad for the health!!

Now please spare a thought for those who suffer from lachanophobia!  Never heard of it?  Neither had I until the other day.  It’s a fear of vegetables so my Vegetarian Spicy pizza definitely wouldn’t go down well with sufferers!

A 22 year old student from Portsmouth (UK) was frightened of vegetables when she was a child and this has continued into her adult life.  The poor girl has panic attacks not only when she finds the odd pea or carrot straying onto her plate, but also when she’s just walking past the greengrocery on display in a supermarket. 

She eats meat and cereals and can manage a potato and an occasional apple but nerry a pea or sprout passes her lips!!  And as for touching them – that’s definitely out!

Apparently lachanophobia affects a few thousand people in the UK and one of the best ways to curb the fear is to undergo “psychological re-programming” (sounds like something out of Dr Who!).

Anxiety UK, a phobia charity, has indicated that around 13% of British people suffer from some sort of phobia and most of them are treatable, usually by medication or self-help groups but they suggest that if anyone feels they’ve got a phobia they should, in the first instance, visit their GP for a proper diagnosis … Not quite sure what you’re supposed to do if, like 75% or more of us across the world, have a fear of the doctor’s surgery!!!

And finally, an amusing story of the Italian bakers who thought they could beat the credit crunch! 

Michelangelo Alesso and Alessandro Mancino had a nice little bakery in Turin but, due to the recession, they found their income dwindling as more and more customers abandoned them for cheaper, more run of the mill bread, so being extremely resourceful they decided to add a secret ingredient to their recipe and, once again found the customers flocking in to purchase.

Unfortunately this increase in trade was short-lived!  Police became extremely suspicious when queues for the bakery began blocking the footpaths.  Further investigation revealed that this secret ingredient was cocaine.  Apparently the bakers had turned to drug dealing in order to pay the bills!  Maybe they should have put some nice hot chillies into their mix instead!!

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Good pastas have always been a good source of memories of the old country and particularly Rome. It has been over ten years since my return from the old country and I not only miss the cooking, I miss the gests surrounding their dishes and preparations that Italy and particularly Rome had been noted for. My landlady would come up with a fruity plate of figs they harvested from a family plot and there would be a chance to sample some of the gnocchi that she prepared religiously every Thursday. Each dish had their characteristic scent.  Those were part of the sights and sounds that I miss near my last home in the Colle Prenestina or hilly region on the east side, just outside the ring road that surrounds metropolitan Roam and all its districts.

 In the summers I would paint on my balcony while the sweet smell of tomato sauce and basil leaves was simmering on the stove almost ready to be added to some whole grained thinner cousin to spaghetti, spaghettini.  I had become more discerning with time and quite frankly the thinner grain meant less cooking time too so I switched from spaghetti.

I was encourages to peel my Italian tomatoes and let that simmer until the water had evaporated so that the essential juices would be kept for the sauce. Trying the concentrated version of spicy tomato pastes really did nothing for my palate and I also learned the value of garnishing that would add a particular zest to a simple plate like a piece of parsley or some garlic shredded and sautéed in olive oil before being added to my condensed tomato sauce.

Sometimes when I was looking for some food value I would add a can of oil preserved tuna chinks to the tomato paste and let that simmer before adding it to the pasta. This was part of the versatility that I had learned when being a medical student in a country where people wanted to keep the quality of their foods and did not want to sacrifice their traditions. I even had the opportunity to savor other home made pasta recipe varieties from people who coming from different regions of Italy brought their tastes to the imperial capital; had the chance to sample a cream of mushroom sauce added to a plate of fettuccini. An opportunity to eat an appreciated plate of porcini added to pasta gave the dish an odd meaty flavor. People in the outline regions would harvest this rare mushroom for their salads and pastas. 

When living outside Rome on the south side I had the advantage of growing my own zucchini or eggplants and would boil and slice that into my tomato sauce base for another sauce variety with added vegetable value. Sometimes I would just as well slice them up and add them to a scrambled egg, which I added to simple mix of spaghettini bathed in olive oil and garlic. I did not know any of this when living in Montreal.
In short living abroad in Italy allowed me to experiment more with different ingredients to add to spaghetti or gnocchi sauce. They did not all have to be tomato based.

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Sausages have been around since the days of the Ancient Greeks and Romans. In fact, the sausage was a special dish served up on feast days in Roman times.

Roman sausages were made of pork meat and seasoned with black pepper and pine nuts. The original recipe was brought back to Rome by soldiers who had been serving in the most southern region of Italy as part of the garrison stationed at Lacania,

Today, sausages are made in most countries of the world from US to Poland, and Palestine to Brazil. The names of many of these sausages come from the place name, Lacania. For instance, in Brazil, there are sausages called linguica.

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Lacania sausages were originally made by grinding pepper, cumin, rue and parsley with bay berries and garum. Garum is a fish paste similar to anchovies. Then ground meat was mixed with these herbs and the whole lot was ground again. After that pine nuts and pepper corns were added,

then the whole lot was pushing into whatever casing was available and the sausage left in smoke to cook.

These sausages kept for a very long time because they were heavily spiced and quite dry.

Sausage festivals are held in many countries of the world, especially in Germany and Holland which are known for their beer and sausages extravaganzas. There is also a Vancouver and a South Texas Sausage festival. Hungarians and Bulgarians also have their own variety of sausages to celebrate at festivals.

In Madison, Wisconsin, at their annual Brat Fest, a new record was set in 2008, when they sold a whopping 191,712 bratwurst sausages over four days. Apparently there was a huge dinner rush on the final day of the festivities and 10,000 of these sausages were sold in just one hour. An announcement was made on stage and every person was asked to buy just one more bratwurst to break the record. The appeal worked and the festival raised more than $100,000 for various charities that were selected by the volunteer servers.

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In a hot dog eating contest, a New York man ate twenty four hot dogs and buns in ten minutes to win the title. His comment when interviewed about his win was that it was the toughest thing he had ever done and that he was looking forward to eating a huge, juicy beef steak for his dinner. He claimed to have different compartments in his stomach, ‘One’s for competitions,’ he said, ‘one’s for enjoyment and one’s for pleasure.’

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So, the next time you eat a sausage, or a hot dog, remember that it has a long and distinguished ancestry and that people all over the world are enjoying this dish on a daily basis.

By: jfelias

There’s something supremely masculine yet elegant about a martini, and everything about the drink reinforces that reputation. From Frank Sinatra to Ernest Hemingway to James Bond, the list of martini aficionados reads like a who’s who of men’s men. Becoming a martini guy requires simply learning a thing or two about the drink and then enjoying them frequently with a smooth, caressing indulgence. You’ll find that everything you do and say takes on an incomparable charm and wit with a chilled martini in your hand.

If you don’t already own martini glasses and a cocktail shaker, go out and buy them right now. While you’re out, pick up a few different kinds of gin, a bottle of dry vermouth, cocktail olives, and toothpicks. When you get home, put the glasses, shaker, and gin in the freezer, and put the vermouth in the fridge.

Before we start mixing, a little background. A martini is a drink of gin and vermouth of ambiguous origin, garnished with olives or a twist of lemon. If you prefer vodka, by all means use vodka, but you’ve got a different drink, a vodka martini. Interestingly, James Bond’s martini, the Vesper, calls for both gin and vodka.

By: Apostelman

To make a martini, put a few cubes of ice into the shaker. Add a few ounces of gin and a splash of vermouth the proportions are totally up to you. The less vermouth, the drier the martini. Legend has it that Winston Churchill would pour the gin, look across the room at the vermouth bottle, then drink the gin.

To mix and chill your martini, you can either shake it vigorously or stir it. As with so many of life’s finer indulgences, it’s really just a matter of taste. Shaking tends to strengthen the flavor a bit, but with a martini that’s not necessarily a good thing. Shaking also adds a little air and bits of ice, which cloud the drink, while purists may demand their martini be crystal clear. Some may say that shaking “bruises” the gin, but that’s not the case (a Bloody Mary can be bruised, meaning the tomato juice breaks down and becomes watery, but that’s not an issue with a martini). I would say, do whatever you like.

By: markmiller

Strain the drink into a chilled martini glass, and garnish with either olives or a twist of lemon peel. When garnishing your martini with olives, always use an odd number (either one or three, or possibly five). The odd number is borrowed from the old Sicilian tradition of only serving an odd number of coffee beans in a glass of sambuca. Legend has it that an odd number of beans welcomes your guests, while an even number was a sign that you might soon meet with rather unfortunate circumstances.

To make a lemon twist, cut a thin sliver of lemon rind with a sharp knife. Rub the rind around the rim of the glass, give it a good, firm twist to release the oils, and drop it into the glass.

Variations

The classic martini, as described above, is served “neat,” straight up in a martini glass. Martinis can also be served “on the rocks,” with ice in a tumbler. There are innumerable variations on the recipe, but the only one true purist will accept is the “dirty martini,” which calls for the addition of a splash of brine from the olive jar.

Martini Moments

By: imelenchon

Martinis are best when they are ice cold. That means you should always hold your glass by the stem, so your hands don’t warm the drink.

A black tie ensemble is not required for martini drinking, although nothing accessorizes a tux quite like a cool martini. Martinis add a bit of maturity and class to any get-together. Be sure to keep all your supplies chilled and ready, since you’ll never know when you might be called upon to make your famous martinis.

On paper, at least, the thought of pate, beef, mushrooms, pastry and Madeira wine doesn’t sound too appetising. The 1st Duke of Wellington’s chef had other ideas. He created it, the Duke liked it and the dish took off from there.

Bloody Mary

This cocktail was named after Mary I, Queen of England from 1553-1558. Mary was famed for restoring Roman Catholicism to the country and earned the name ‘bloody’ after she had 300 dissenters burnt at the stake. The cocktail itself wasn’t created until the 1920’s.

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Chicken a la King

If you are looking for some kind of link to royalty here you will be sadly disappointed. Originally, this was first named ‘Chicken a la Keene’ after James R Keene (a wealthy American) stayed at Claridges Hotel in 1881. How it became known as King instead of Keene is anyone’s guess.

Crepe Suzette

Rumour has it that this culinary delight was created entirely by accident. While cooking pancakes for Edward VII and his partner Suzette, the chef accidentally spilled some liqueur onto the pancakes. Managing to ‘cover-up’ the mistake with some styling, a new dish was created.

Lady Curzon Soup

Lady Curzon, the wife of Lord George Nathaniel Curzon (Viceroy of India), was entertaining one night but one of her guests was a teetotaller. Faced with the thought of not being able to serve wine at the table, she ordered the turtle soup to be laced with sherry and a new dish was created.

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Margherita pizza

The Margherita pizza was invented by Raffaele Esposito in 1889. The Napolitan pizza baker created his pizza based on the colours of the Italian flag; tomatoes (red), mozzarella (white) and basil (green). He was a very patriotic kind of fellow, hence the naming of his creation after the Queen.

Pavlova

This meringue, fruit and cream creation is named after the Russian ballet dancer Anna Pavlova. The Australians and the Kiwis are still fighting over which country can claim to have invented it.

Peach Melba

This culinary delight was created by Auguste Escoffier and consists of ice cream, peach and raspberry. The reason for its creation was to soothe the voice of Australian opera star Dame Nellie Melba.

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Tarte Tatin

This apple pudding is sometimes also known as Demoiselles Tatin. Sisters Demoiselles and Lamotte Beuvron ran the Hotel Tatin during the 19th century. One day, Lamotte made an apple tart but for some reason made it upside down. The Tatin was created.

Tournedos Rossini

Gioachino Rossini, the Italian composer, once had an entire menu of dishes named in his honour by Escoffier. The Tournedos Rossini, the fillet steak and foie-gras dish, was dedicated to Rossini by either Antoin Careme or Casimir Moisson.

By: nanette

Turkey carving will remain firmly the divine province of man. However, since you don’t get too many practice birds, here are some simple instructions to do it right the first time and every time.

Until you’re completely comfortable with carving, you should always do the deed in the privacy of the kitchen (preferably one with a door that locks). Keep in mind that your guests will still be able to hear your foul, frustrated ranting, and also that the dull, greasy thud of a perfectly roasted turkey hitting the kitchen floor is clearly discernible from the dining room.

1. When the turkey comes out of the oven, let it rest for at least fifteen minutes. This allows the juices to redistribute throughout the bird, keeping the meat moist and making carving easier. Take this time to sharpen a large carving knife. You want a very sharp knife to make clean cuts through the meat, which will help keep it juicy.

2. Transfer the turkey from the roasting pan to a large cutting board. If you’re right-handed, have the legs to the right (reverse if you’re left-handed). We’ll work on one side of the bird at a time. At all times you can hold the bird steady with a large fork or just use your hand. Pull the leg and thigh away from the body, and cut through the skin down to the bone. Press the leg and thigh down onto the board and gently pull back. If that doesn’t separate the thigh joint, just probe with the point of your knife until you find the joint and cut through it.

3. Use the same technique to separate the leg from the thigh. You can either serve these parts whole or carve them up. To carve the leg: Hold it upside-down by the bone, with the meaty part on the cutting board. Cut parallel to the bone to remove slices of meat. To carve the thigh: Place it skin-side down. Cut along both sides of the bone, and then cut underneath the ends to release the bone. Then cut the thigh into slices.

4. Leaving the wings on the body for stability, cut horizontally just above the wing, along the bottom edge of the breast. Then cut vertical slices off the breast down to this point. You could also use the French technique of cutting off the entire breast, slicing it, and presenting the whole thing together.

5. Finally, remove the wing, using the same joint method as with the thigh.

6. Assemble all the meat on a large serving platter, and serve.

The demise of soda fountains is what led Kroc into a different occupation when, at the age of 52, he started up what was to became arguably, the most recognized and famous franchise of them all, McDonald’s.  Ray Kroc went on to become an American business legend while the soda fountain franchises became nearly extinct.

With the explosive growth of fast food franchises, a casualty of the expiring soda fountain businesses was my old-fashioned, forgotten treat.

The first ingredient of this treat I rediscovered just a few weeks ago was my favorite childhood soda pop – Vernor’s Ginger Ale.  The absolute best ginger ale in the world!

image by wikipedia 

The famous recipe originated when Detroiter James Vernor inadvertently left the ginger ale he made in a wooden barrel that aged it longer than he anticipated.  He was a little busy at the time, off fighting in the American Civil War for four years.  When he came back and tried it, he couldn’t believe how much tastier the flavor of the soda had became due to aging wood.

That unexpected event would be the beginning of his refining the Vernor’s recipe into the unique beverage that it has been for years.  Thus, a local Detroit favorite grew into a national beverage.  And for me, it was always there, but overlooked, as if had been somewhat hidden.

One of the best parts of rediscovering Vernor’s is that, not being a fan of any diet sodas, I found their diet ginger ale to be just a good as the original.  And, of course, without any calories!

image by wikipedia 

After going through a few cases of diet Vernor’s, I had one in my hand a few days ago and was rummaging for something to snack on in the kitchen when I realized that I hadn’t had any ice cream for weeks. 

So I was scooping some into a bowl and glanced over to the Vernor’s in my glass over on the counter.  It suddenly dawned on me what to do.  Drop a couple of scoops of vanilla ice cream into the Vernor’s and presto; I created a Vernor’s Cooler.  How simple.  And, it was fantastic!  For a few minutes, I was a kid again.

Now you may be seeing this as just another fattening, guilty pleasure but it doesn’t have to be.  It’s diet pop, meaning zero calories.  If you wanted to add low fat ice cream to cut down on those calories, it can be just as pleasurable.

And, don’t forget, root beer soda is a good alternative, which is probably the original ingredient of what I remember being called a Root Beer Float.  But, don’t forget to try a Vernor’s Cooler, if you can get that soda in your local area.  It could make you feel like a kid, again, too.

Oh, I almost forgot one last important detail when experiencing this thin slice of heaven – bring a tablespoon.  Enjoy! 

The listings below will include the name of the beer, my numerical ranking based upon my own scale of 0.1 to 10.0, and a little of my personal thoughts about each beer.

M beers

Maccabee

4.1

Your Budweiser-drinking friends who want to feel like they’re something special because they drink an occasional foreign beer might like this, but true beer tasters will stay away. Has a foreign-but-made-for-America taste. This drink is made in Netanya, Israel, and yes, there is a group in the Apocrypha-version of the Holy Bible who are called Maccabees; Catholics will recognize the name but Protestants are out of luck. I suggest anyone who is interested, grab a version of “The New Oxford Annotated Bible” to find out what a Maccabee is.

Madcap’s Zebra Lager

6.7

The story goes that this beer from Evansville, Indiana, is made from an old European family recipe. This drink has a bit of a cheap beer smell to it, but it goes down very wet with some sweetness. Worth trying if you get the chance.

Mad Monk Nut Brown Ale

5.5

A little bit of sweetness and too much fizz. Not great but about as typical as a nut brown ale can be. Worth drinking on a regular basis and to pass out to your non-beer snob friends who would think this brew is something exotic.

Mad Monk Pale Ale

7.5

Brewed by the Mad Monk Beer Company of Cincinnati, Ohio. Smooth with some froth. Not too strong, but not too weak either. Makes a great beer for weddings (right, Steve?).

Maes Pils

5.0

Lots of carbonation here, but it doesn’t really interfere with the taste. Has a cheap sweetness that’s almost reminiscent of really bad American brews. One of the few disappointing Belgian brews.

Magic Hat Circus Boy

6.9

The label calls this a hefeweisen, and that’s about right. Has a light, fruity smoothness in the flavor and texture. There’s a little carbonation, but not enough to spoil your drinking pleasure. Smooth enough that you could drink several of these, but too good for swilling fools.

Magic Hat Jinx

7.2

Frothy and fruity. This is a seasonal brew, which I normally don’t care for, but this is my favorite of those Christmasy beers because it is without the strong nutmeg, cinnamon flavoring. A solid, sturdy burntness grows the more you drink. A good tasting or sipping beer, but it’s a bit strong for a guzzling beer.

Magic Hat #9

7.0

The label calls this a “not quite Pale Ale,” and that’s a good description. It falls a bit short of being a pale ale, but still is a darn good beer. Imagine a very, very light pale ale, almost a white ale, and you’ve got a pretty good handle on what this tastes like. Pretty smooth, with a touch of carbonation after you’ve been drinking it for a while. Might score a tad higher with me if it had more of that pale ale strength. Goes well with beef stew, I’ve discovered.

Marston’s Albion Porter

8.2

Quite possibly the smoothest porter I’ve ever had. The typical burnt maple taste of a porter is not strong here, but that’s fine with me since I don’t care for that taste much anyway. A little too much carbonation. A nice fruity texture as it goes down. Made by Marston, Thompson and Evershed of Burton on Trent, England.

Marston’s India Export Pale Ale

7.9

Also by Marston, Thompson and Evershed of Burton on Trent, England. One of the better I.P.A. drinks available, without much of the sourness often found in an I.P.A.

Marston’s Oyster Stout

8.4

One of the easiest stouts going down the throat, but not a stout for wimps. Not the darkest or heaviest stout there is, but it’s not light. An overall very nice stout. Many American beer snobs might not like this stout because it isn’t overly powerful, but don’t let that fool you. The taste is still excellent. The maple burnt flavoring of many porters and stouts doesn’t exist here. A stout unique unto itself and difficult to explain.

Marston’s Pedigree Bitter

6.1

Smooth to the point of being a little flat, but bitters often have that quality. Has a slight bitterness. Pretty weak, but then again I’m not a big fan of bitter-style beers.

Mault’s Brew Pub Babe’s Brown Porter

6.4

Portsmouth, Ohio, is the home of Mault’s Brew Pub. If you are ever in Portsmouth, check out the floodwall down by the river; the wall has been painted with various pictures from the town’s past – it’s really cool. The Babe’s Brown Porter is kind of light for a porter, but it goes down very smooth and has a decent burnt taste that isn’t overly strong. Frothy with no fizz. Good for just drinking. The taste is a tad simple for expert beer drinkers but worth trying.

Mault’s Brew Pub Portsmouth Pilsener

5.8

Smooth and light like a good pilsener. Frothy but a little weak for true beer snobs.

Mault’s Brew Pub Red Bird Ale

5.6

Mault’s Brew Pub is in Portsmouth, Ohio. The Redbirds were a baseball team in Portsmouth back in the 1930s, so the rumor is this beer is named for the team. This beer is frothy and goes down easy because there’s little strength. Beer snob beginners and wannabes would like this beer. There is a little fizz and a touch of sweetness.

Mault’s Brew Pub Spartan Export

7.0

Fairly smooth but a touch of fizz. Good, clean taste. One of the few drinks good enough for beer snobs to enjoy, but smooth enough for non-snobs to drink.

Mault’s Brew Pub Summer Breeze

4.0

Very wet and smooth and decent tasting at first, but the aftertaste reminded me of that taste in your mouth the morning after you’ve been smoking a cigar. Who knows, maybe I just got a bad batch. There’s a picture on the wall in this brewpub that has a caption that says Gambrinus, a mythical Flemish king, was the inventor of beer. I’d never heard that before, but historically the Flemish were the first to put hops in beer.

Mault’s Brew Pub Winter Bock

6.0

Very smooth and good for drinking. Mid-level beer snobs would enjoy this while working their way up to being expert beer snobs. This beer is a bit too sweet for my taste. Mault’s Brew Pub of Portsmouth, Ohio brews this beer, and they’ve got great food too.

McDuff’s Best Bitter

4.3

Gritty McDuff’s Brewing Company of Portland, Maine, brews and bottles this stuff. Gritty McDuff’s is also a brew pub in Portland. The mix of sweetness and bitterness is overpowering at first, but the strength dies away until it is tolerable by the time you’re halfway through the bottle. The smell is still too strong. Leaves your mouth dry. Would go well with bar food.

McEwan’s Scotch Ale

7.3

I suggest this one only for experienced beer tasters. You need to sip this, much like you would brandy or a fine wine. The taste is extremely sweet, to the point of being overpowering at times. The texture is extremely heavy, almost to the point of being a stout. I have seen true beer snobs who were not able to finish one whole bottle of this ale because it is so rich. Still, I enjoy this beer quit well with a heavy meal like steak, or when I’ve had a few other beers beforehand which helps kill some of the strength. Not for the weak of stomach. From Scotland, of course. Comes from Scottish & Newcastle Breweries of Edinburgh, Scotland.

McNally’s

5.8

A pretty strong malt sweet/sour taste here. Pretty heavy for a Canadian ale.

Michael Shea’s Black & Tan

6.0

This black and tan is a mix of a porter and lager. The porter taste is nice and smooth but there is way too much fizz in this drink.

Michael Shea’s Irish Amber

5.8

The Highfalls Brewing Company of Rochester, New York, makes this brew. This beer doesn’t seem to know what it wants to be – it’ll have the barest touch of sweet one minute, then have a little bit of bitter on the way down. Wet, but way too much fizz.

Michelob

3.5

Anheuser-Busch makes this beer and all the beers under the Michelob label. Goes down smooth. Sweeter and slightly stronger than your typical, watered-down American beer. If I had to drink cheap American beer on a regular basis, I would probably pick this one. More fizz than I find necessary.

Michelob AmberBock

4.3

This sweet Anheuser-Busch beer improves in taste ten-fold if you are watching a baseball game, especially if it is the Chillicothe Paints (they serve this beer on tap during their home games in Chillicothe, Ohio). Seriously, this is a decent beer – but it’s not an awesome beer. It reminds me a little of those spicy Christmas brews.

Michelob Black & Tan

3.4

The bottle says this is a mix of a porter and a lager. This drink is extremely sweet with a strong maple flavor. Stouter and darker than Michelob’s usual nonsense, but still not worth drinking.

Michelob Classic Dark

3.6

I remember drinking this back in the early ’80s and thinking it was great beer. Who knew better back then? Nothing real special here. You can give this to your non-beer snob friends and they’ll think it’s something really exotic. A little sweetness and caramel in the taste. Not a bad beer for drinking or for a beginning beer taster’s first time out.

Michelob Dry

3.7

Goes down smooth at first but the fizz seems to grow the more you drink. A little sweetness in the aftertaste.

Michelob Golden Draft

3.6

You would think Anheuser-Busch wouldn’t need to add one more watery, tasteless drink they call beer to their lineup, but here it is. This beer is so weak it makes Corona look strong. Still, it is smooth enough and wet enough to be a good thirst quencher for days when you are working in the yard. There is just a little sweet taste that dies quickly. The smoothness and wetness raise this beer’s score, because there sure isn’t enough taste to do it.

Michelob Golden Draft Light

2.0

This beer has even less taste than the non-light version (if that’s possible), but a lot more carbonation. A little harsh going down.

Michelob HefeWeizen

4.0

This is a wheat ale from Anheuser-Busch. It is also a fairly decent brew for a major beer producer. This beer, and Michelob’s other flavors, are a good place for beginning beer snobs to get started.

Michelob Honey Lager

4.4

This beer has a sweet taste, but it’s fairly weak. This is a good transition beer for novice beer snobs.

Michelob Light

2.8

Anheuser-Busch’s umpteenth weak, watery beer. The reason they make such beers is because they are trying to appeal to the largest market possible and apparently heavy beers that actually have taste don’t appeal to the market. Why doesn’t everyone just drink water then? Who knows? But this light beer is better than some – at least it’s not too hard to swallow and the carbonation is a little less than many light beers.

Michelob Maple Brown Ale

3.9

On first sip, this beer has a slightly sweet taste. By the fourth sip, this beer is overly sweet. The maple flavor doesn’t really kick in until the aftertaste. This isn’t my cup of tea, but I usually don’t care much for sweet beers.

Michelob Marzen

3.9

This is supposed to be a “Smooth Lager” according to the bottle’s label. It gets too sweet after the second drink, but the carbonation is at a tolerable level (though still a little high). Something a little different, but not something special.

Michelob Pale Ale

4.0

I once said I’d never met a pale ale I didn’t like. Well, this one comes darn close. This just doesn’t taste like a pale ale. The flavor is harsh and this beer can be hard to swallow due to all the fizziness.

Michelob Ultra

3.0

This Anheuser-Busch beer is a low carbohydrate light beer, according to the bottle’s label. Lots of carbonation here, but the taste is vaguely sweet going down. There are worse light beers.

Michelob Ultra Lime Cactus

3.0

Lots of fizz. The barest hint of lime. Not a lot of taste. Next, please?

Michelob Ultra Tuscan Orange Grapefruit

3.0

This is a beer you buy for your girl at the bar. There’s a touch of fruitiness, but not much else other than tons of carbonation. Somewhere in there might be the taste of actual beer, but I’ve yet to find it. Might make a decent beer for people who don’t want to drink beer. If that makes sense.

Michelob Winter Brew Spiced Ale

3.7

This is Anheuser-Busch’s Christmas brew with nutmeg, spices, etc. I usually don’t like these holiday beers much. This one is the sweetest of the sweet. This beer reeks of cinnamon before you even get the glass to your lips. If you like sweet, spicy beers, then this is one for you. I suppose this would go good with fruit cake on Christmas eve.

Mickeys

1.2

This malt liquor from the G. Heileman Brewing Co. of Detroit, Michigan, has more fizz than taste. This drink is weak and the taste is bad. Just don’t drink this.

Miller

3.4

There isn’t much strength in this beer. It’s also watery and has some sweet taste.

Miller Genuine Draft

3.3

There is a little too much fizz here for me, but it’s smooth and goes down fairly easily. There’s just the barest hint of sweetness.

Miller Genuine Draft Lite

3.0

There is so much fizz in this beer, it’s hard to get any flavor out of it at all. There is a little bit of mellow beer taste way, way, way in the back of the bubbles.

Miller High Life

3.8

Like other Miller beers, this one is weak and wet. But there is hardly any fizz and it goes down smooth. A decent beer for the end of a hard day’s work.

Miller High Life Light

3.2

The can says this is “The Champagne of Beers.” Ha! Ha! Ha! Ha! Ha! Ha! Ha! Ha! Ha! Ha! Ha! Ha! Ha! Oh, excuse me. That must be some pretty crappy champagne. But seriously, this is about what you’d expect. Plenty of carbonation and a soapy taste. About the best I can say is this: Not the worst light beer I’ve had.

Miller Lite

2.7

What is it about all these light beers that they have to have so much more fizz in them than regular beers? This beer has a lot of fizz in it and it’s flat with very little taste.

Miller Lite Ice

2.6

This brew has a harsh taste and is as fizzy as Miller Lite. I don’t have much good to say about it.

Milwaukee’s Best

3.1

I have to say I was surpised this beer didn’t taste as bad as I thought it would. Still, there’s not much here except a slight sweet and American taste. A good working-man’s beer. This brew comes from the people at Miller.

Milwaukee’s Best Ice

2.2

Tastes like a beer, sort of. Tastes like salty fizz more than anything. Tons of carbonation.

Milwaukee’s Best Light

2.0

Milwaukee’s Best Light isn’t nearly as good as Milwaukee’s Best. This drink is watery with hardly any flavor and a touch of carbonation.

Mississippi Mud Black & Tan

5.0

According to the bottle, this black and tan is a mix of a pilsner and a porter. This is the weakest black and tan I’ve ever had, which is bad if you are a beer snob but good if you are a beginning beer taster. A little watery. Decent burnt taste. The bottle is cute – it’s shaped and colored like a brown moonshine jug.

Molson Canadian Lager

5.6

This is what American beers try to be. A cheese and crackers beer. A good, plain, all-around beer. Not necessarily a beer snob’s beer, but a beer for beer snob wannabes and people who want non-beer snobs to think they are beer snobs.

Molson Golden

4.6

This drink has a flat, fizzy taste to it. There’s a little bitterness, but not much. This beer could use some work, but by the third or fourth one you really don’t know what you’re drinking.

Molson Ice

4.5

This beer isn’t as good as it’s Canadian Lager cousin. The taste isn’t real strong. There is a lot more fizz which makes it harder to swallow.

Molson Light

4.9

At first sip, this beer is sweet and watery, but it gets a bit stronger on the way down. Just a tad too much fizz.

Moosehead Beer

4.0

A very American tasting beer. The flavor is weak and there is more carbonation than is needed. Still, this Canadian brew goes down pretty easy. It’s a good thirst quencher.

Moretti

4.3

Extremely smooth with a nice head, but has a weak, American taste. Goes well with pastas; also keeps the tongue cool after you’ve been eating peppers. The label has a painting of a guy who looks like he should have been in The Godfather movie. Imported in the United States from northern Italy.

Morland “Old Speckled Hen” Draught

4.0

According to the back of a beer can, this ale is named after a speckled MG car. Morland of Abingdon, Oxfordshire, England, brews this. Has a very soft, fluffy head. Very smooth but leaves a cheap bitterness on the tongue. Wet. Goes well with fish and chips.

Murphy’s Irish Amber

6.4

This stuff is brewed at Lady’s Well Brewery in Cork, Ireland, by Murphy Brewery Ireland Ltd. Sweet with a touch of carbonation. You can drink this stuff all day long.

Murphy’s Irish Stout Draught

4.6

This drink comes from the Murphy Brewery of Ireland and is shipped into the States by Heineken. Extremely weak for a stout. So weak, in fact, you could guzzle this beer (and stouts typically should not be guzzled). One of the wettest beers I’ve ever had. So wet it isn’t frothy or fizzy – almost as if it’s flat but without the dullness. Some burnt flavoring with a slight tea-like aftertaste. Not an exceptional beer, but worth trying and not all that bad.

Mythos

5.1

First tried this Greek beer at a Greek festival in Huntington, WV, where the food was fantastic. Normally I don’t care much for Mediterranean beers, but this one’s not bad. It’s perfect for cooling you down on a hot summer day. However, it’s not really anything overly special. Reminds me a little of Corona and other lighter brews, similar to a weak American pilsner or ale, but without as much carbonation. Try it. You’ll like it.

Related beer links

The Amateur Beer Snob’s Guide to Beer: The N Beers

The Amateur Beer Snob’s Guide to Beer: The O Beers

The Amateur Beer Snob’s Guide to Beer: The P Beers