Times Top 5: Brooklyn Gets Brewing
From the NY Times Dining Section 10.29.08

There isn't a lot of home eating in The Times this morning, but there is some drinking... Read about these beers and more, below.

1. Local breweries fight space constraints to be in Brooklyn. Did you know that in 1960, Brooklyn produced one-fifth of the nation's beer? Then the number dropped to zero. Now it's coming back.

2. More inexpensive red wines. These are all montepulcianos from the Abruzzi hills of Italy. Our own wine expert, Mary, picked a montepulciano d'Abruzzo in this post: Cheap Wines for Tough Times.

3. What does chicken soup sound like? This article reminds us of our list of favorite sounds of the kitchen—it's a sweet piece about hearing dinner while it's being made, plus a tip on quick chicken soup.

4. Stir-fried shrimp with chestnuts. A not-so-common pairing for this seasonal ingredient, from Mark Bittman.

5. Old-fashioned calorie counting is in vogue again. This story is mostly about restaurants posting calorie contents on their food, but it makes an interesting point. Are complicated diets being hedged out by simple calories in-calories out thinking? Do you count calories at home?

(Images: Robert Wright and Andrew Scrivani for The New York Times)

Comments (1)

Personally I consider calorie counting to be so far OUT it's in the next galaxy by now...

I'm a recently converted fan of the "low carb high fat" concept. Fat and proteins, little carbs. It's the first method of eating that doesn't bring me to tears within a day of trying it.. (although I admit I do miss some carbs... home made bread, crispy ovenbaked root veggies..). But no, calories tell you very little of the quality of the nutrients you're eating, I don't see why anyone would care about it. Better to list the fat/protein/carb/carb-sugar contents and let people decide for themselves.