Here’s a small sampling of some of the best food stories of the week.
• Kevin Pang explores the world of Wagyu beef, which he thinks “leaves no doubt that what you’re tasting is the most delicious beef in the world, heretofore and ad infinitum.” He picks Arlington Heights’ Mitsuwa Marketplace as the best source for tracking some down. [Tribune]
• Julia Thiel writes about what Jason McLeod from Ria and Balsan does with asafetida in this week’s Key Ingredient. The spice is sometimes called “devil’s dung” and is rumored to “attract wolves.” But McLeod ends up making a Seared Sea Scallops With Fennel and Asafetida Espuma and Braised Potato. [Chicago Reader]
• Steve Dolinsky picks Frank’s Chicago Shrimp House as the best shrimp shack in the city, barely beating out Hagen’s Fish Market and Snappy’s Shrimp House. [WBEZ]
• Anthony Todd visits the Jo Snow syrups factory, finding that the Hibiscus Basil Orange Blossom syrup makes a great addition to a traditional Negroni. [ Chicagoist]