This chew cud change your life!

Malcolm cracked up, helpless with laughter, when the BBC website brought him news:

Marinating a steak in red wine or beer can cut down the number of cancer-causing agents produced when it is fried or grilled...

This, at second-hand but none-the-less welcome, from the New Scientist.

Think of the benefits this culinary insight will bring to -- say -- the great State of Wyoming. For there it was that Malcolm recoiled from a breakfast menu and waitress pressing on him the delights of a 160z steak. At 8.30 a.m.

There remain three niggles in Malcolm's mind:

• Only a month ago, the same BBC was reporting that even a rasher of bacon was carcinogenic. This worries Malcolm because, while he likes his bacon butty (and particular recalls one at the Glasgow railwaymen's cafe, in the company of the great Bob Mitchell), his wife insists on frying the bacon to armour-plating. Therefore, he foregoes the pleasure, except when it's part of an Ulster fry (a.k.a. "death by cholesterol"), cooked by his mother-in-law.
• He cannot work out how marinated steak counts against his alcohol-intake numbers. Yeah, he regularly deducts the odd double-figure from his weekly total, but the advertising is insidious and worrying. London bus adverts even piggy-back it onto recycling: bastards.
• The research was done at the University of Oporto. Now, just possibly, could Oporto have a vested interest here?

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