Friday Tasty Links – April 12th, 2013

 Spring!

This week’s Friday Tasty links include weird food taxes to honor the due date for la dolorosa (the income tax return), a bit of golf trivia, and another reason for keeping a bottle of Gewurztraminer  in the house at all times:

  • Starting With Pork Butt, the Meat Industry Rebrands (Business Week)

The USDA is allowing the beef and pork industries to rename their products.  My finance persona agrees that standardizing these names is a good thing.  On the other hand, it looks like the agencies/groups in charge are going crazy with the flowery names and descriptions.

  • Why Gazpacho Isn’t Taxed: And Other Weird Food Taxes (Bon Appetit)

In honor of the accounting busy season, here are some weird food taxes.  This article goes beyond the usual “prepared/unprocessed” debate.  Case in point:  “Up until 1999, when all marshmallows became tax-free, New York considered normal-size marshmallows to be taxable candy. Mini-marshmallows were exempt, since they were thought of as an “ingredient” in dishes like hot cocoa and candied yams.”

  • Top Chef’s Tom Colicchio picks the best Masters Champions Dinner menu (Golf.com)

Our TV will be held hostage most of this weekend by the Masters Golf Tournament played in Augusta, GA.  One of the event’s traditions is that the winner of the previous year’s edition chooses the menu for the Champions Dinner.  This year, 2012 winner Bubba Watson selected grilled chicken breast, served with green beans, mashed potatoes, corn, macaroni and cheese, and cornbread.  Tom Colicchio, in this article from last year, selects his favorite meal out of the different menus presented.  This year’s choice won’t change his decision!  I couldn’t resist asking the golfer at home which would be “his” menu:  refined Puerto Rico classics cooked by Atlanta-based chef Héctor Santiago and a whole roast pig.

  • Ask a Sommelier: Which Wines Go Best With Chinese Food? (Serious Eats)

And the answers are as varied as the types of Chinese food!  A common denominator among the polled sommeliers includes sweeter wines like Riesling and Gewurztraminer.

  • French Fridays with Dorie: Financiers (FFwD)

The FFwD crowd tackles Financiers this week.  Financiers are small French cakes, similar to sponge cake, and usually contains almond flour, crushed or ground almonds. The distinctive feature of the recipe is using nutty brown butter.  A variation to this recipe that many Doristas embraced was making the chocolate-flavored financiers suggested in the book’s Bonne Idée.  I’m taking a “bye week” – the Orange Blossom Financiers I made a few weeks ago are still fresh in my memory.

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Author:Adriana

Adriana is a financial analyst by day, avid home cook in the evenings, and food blogger and runner in the strange hours between those two. When not in the kitchen concocting meals and stories to pass around, she is out looking for the next great bite (or the ingredients to make it at home), checking what's new at the market, or planning a trip around great food and wine.

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