News from the world of food and wine that you might have missed this week.
- If Sriracha was not ubiquitous enough, we now have Sriracha-themed fashion.
- Restaurant trends: Customers are still looking to spend less according to new research.
- Tater tots are the new hot item on restaurant menus. Some people never grow up.
- Food fraud is on the rise according to this report. Pomegranate juice is the most likely target of food fraudsters. And much of the seafood we eat is not inspected.
- Everything you need to know about making soup stock.
- Network TV has a cooking show—”The Taste” on ABC. What are the odds it is unwatchable.
- A peek in the past. Here is the menu for Abraham Lincoln’s second inaugural ball. And here is more of American food history. Bacon, eggs, and oysters called the Hangtown Fry.
- To brown or not to brown:The truth about cooking meat in a sauce.
- Some useful information about soy sauce: artisanal vs mass-produced, Japanese vs. Chinese.
- Here is a good article about the illusion of choice in today’s wine marketplace.
- For wine geeks, Jamie Goode informs us about issues involved with oxygen and the packaging and shipping of wine.
Exploring the Philosophy of Food and Wine 