It's the afternoon, and you deserve a break. Sit back, pour yourself a glass, and enjoy these food stories from around the Internet.
The Links
Trader Joe's recently came out with its own Sriracha knock-off, and LA Weekly has not only a side-by-side comparison but a Venn diagram of how they stack up. Huy Fong, unsurprisingly, comes out as a clear (and more viscous) winner. [LA Weekly]
Nachos have been around since the '40s (and are likely named after a guy named Ignacio), but it took the Texas Rangers baseball stadium and a man named Frank Liberto to come up with the "cheese sauce" that would turn them into a shelf-stable national favorite. [Food & Think]
Egyptians have celebrated the beginning of spring by eating feseekh--an undeniably smelly, aged, salted fish dish--for thousands of years, and a little (okay, a lot) of political turmoil isn't going to stop them now. [NYT]
Who are winemaking consultants, and what do they do? According to them, they make wines better, and bring out the best of a region. But some detractors say they remake whatever they touch in their own oenological image. Either way, they get paid pretty well. [WSJ]
GMO produce is unlikely to be so heavily modified as to develop self-consciousness, but what if it did? A talking vegetable whose frontal lobe just morphed into an eagle talon (with a bad smoking habit) has some entirely natural thoughts on the issue. [McSweeney's]
The Drinks
To celebrate the ongoing reign of Huy Fong Sriracha (with the rooster), even in the face of Trader Joe's bid for the throne, try a Satan's Circus, made with chile-infused Aperol.