Great Food Stories Of The Week (Last Call)

Every Friday afternoon, HuffPost Food rounds up some of the best food articles of the week. Start your weekend off with some quality food writing, and hopefully quality food as well! Think we missed something great? Let us know.

Eatocracy, Navy Chef Has Captive Clientele
Serving those that serve us.

D Magazine, John Tesar
The most hated chef in Dallas.

NPR, Confessions Of A Sriracha Fanatic
The lure of the red rooster.

Bon Appetit, What the Le Bernardin Crew (Okay, Some Of Them) Did On Their Summer Vacations
What happens when your world-renowned restaurant is closed for renovations?

The Atlantic, If Sam Sifton Leaves the Food Beat, Here's Who Won't Miss Him
A look back on Sifton's less enthused restaurant reviews.

The New York Times, Closed, Says Google, but Shops’ Signs Say Open
How online errors affect restaurants.

Esquire, Where'd These Drinks Come From?
How tequila sunrises, daiquiris and more came to be.

Complex, The Complete History of Restaurants Featured on "Curb Your Enthusiasm"
Larry David is one hungry man.

The Atlantic, In Defense of Italian Food: Regional, Diverse, And Refined
Italian food versus French food...again.

Esquire, Drinking at 1,300 Ft
A 9/11 story about wine and wisdom.

Comments

[AuntieLoieAZ]

01:41 PM on 09/11/2011

I have been a Sriracha sauce fanatic for a decade. Tried it at a restaurant and hooked ever since. It was easy to find in California but a bit more difficult here in Phoenix area. Safeway has it. Otherwise I drive to an Asian supermarket like Leelee's.

Once you try Sriracha from Huy Fong Foods, you will crave it forever. No other sriracha sauce will do. I've tried other brands but they don't have Huy Fong's depth of flavor and hint of sugar. It's not too hot. It's just perfect. I love it on eggs or a breakfast burrito with potato. YUM. Kicks it up about ten notches.

[polishlogician]

03:09 PM on 09/11/2011

"It's not too hot. It's just perfect."

agreed...got hooked on the stuff while working at a sushi restaurant, it's great on omelettes...

[rMatey]

11:45 AM on 09/11/2011

The second hint that the Sandwich King imparted was that it was good to wash your hands after pounding your pork.

[rMatey]

11:38 AM on 09/11/2011

I'm watching Jeff Mauro, Sandwich King, on the Food Channel pound his pork.

[howeverfaraway]

10:47 AM on 09/10/2011

read the 9/11 story- beautifully written.....

[deepintheheartoftejas]

09:48 PM on 09/09/2011

Rooster sauce isn't bad. You can find it in any grocery store and in many fast food places. But it's a little sweet for my taste. I would never, ever put it in a bowl of delicately-balanced pho, contrary to the article, unless you want to completely kill the subtle spices and the wonderful broth.

Shark brand is a much better version of the sauce, less sweet (though also less hot). Personally, I prefer to make my own, with nuoc mam added (I like the cloudy first-pressings Vietnamese kind, not the more refined thai ones, which are more for cooking), together with plenty of red thai chiles to kick up the heat, a low-to-moderate amount of sugar, rice vinegar but not a lot, and I also add cilantro and basil, for a herbal character. The recipe changes every time I make it, depending on my mood and ingredients on hand. Sometimes I add ginger or galangal, sometimes garlic, occasionally shallots.

[BuckyJamesDio]

10:03 PM on 09/09/2011

I think I heart you. Again.

And I totally want to dine with you. (don't tell my girlfriend I said that)

[SimonBao]

07:49 AM on 09/10/2011

Mmm, be fair.

LOTS of Vietnamese (who love their pho as much as anyone ever could) enjoy a bit of Sriracha right in their broth. Same with a bit of hoisin.

It's not for everyone... but there's no denying that for many knowledgeable palates, Sriracha clearly doesn't kill or detract from pho.

[BlueZoo]

09:22 PM on 09/09/2011

Siracha, hotcha! We always have one in the pantry and one in the fridge. Can't live without it! Great on eggs, sammies, steak, stir fry of any kind and terrific in Bloody Marys!

[SmartladyDem]

06:18 PM on 09/09/2011

Rooster sauce-a couple of drops in Ramen-you'll never go back to plain-Fab...