Wrong city. Good eats. Good radio. Chicago Public Radio’s Eight-Forty-Eight’s Soundbites series reports on the sounds coming out of seven Chicago restaurants.
Reports suggest that the USDA may lift its ban on haggis. Made from the simmered, internal organs of sheep, haggis has been outlawed since the mad cow scare of the 1980s-1990s because of fears it carried a related pathogen. Scottish-Americans are relieved, including Margaret Frost of Ohio, who told the Guardian: “We have had to put up with the U.S. version, which is made from beef and is bloody awful.”
Locally, the Boston Licensing Board considers the beer and wine license for Wee Angel today, in what could become the city’s first Scottish pub, complete with haggis-inspired grub. If you’d rather try out this, um, delicacy at home, the Food Network’s Alton Brown has a recipe.
Didn’t get your flu shot? The Boston Globe is offering recipes for chicken soup, also called Jewish penicillin, to make yourself. Marjorie Druker of Newton cooked Paul Brophy chicken soup. They got married, and started the New England Soup Factory. Chicken soup apparently works marvels. Their avgolemono, a Greek egg-lemon soup, looks particularly promising.