As time moves on, so does the availability of food and products for the everyday restauranteur. We’re soon hitting the end of football season, and that means it is time for wings and queso dip.
Well, if you can find them.
Last year, America faced a wing shortage due to two major reasons; a decrease in the availability of corn, and McDonald’s quietly stockpiling them for the release of their Mighty Wings (while initially successful, the Mighty Wings have slowed down to the point where McDonald’s has excess). Bon Appetit reports that there shouldn’t be a wing shortage this year; production is up, and McDonald’s is stockpiling like before. This may change on the lead up to the biggest day of the year for wings, as people might just live in fear of a wing drought and stock up independently.
Would you like to slather those wings in Sriracha? ABC News reports that Huy Fong will be restarting shipments at the end of the month. They were limited in production thanks to the smell of production causing neighbors to complain. The increasingly-popular sauce “is a fermented blend of red jalapeño peppers, sugar, salt, garlic, and vinegar, and is thicker than your average American-style hot sauce”, and has slowly dominated menus in recent years.
To go alongside your Sriracha wings, you might want some chips and dip. That’s a fine request, but you might not exactly have the dip you’re accustomed to in the coming weeks. AdAe reports that Velveeta might be hitting supply problems in the upcoming weeks, as a combination between plant issues and demand. Velveeta is a traditional ingredient in many cheese dips, so a possible shortage might completely limit how many batches of the dip could be mixed up for a day particularly suited for chips-and-dip.
Wings could be in short demand, Velveeta will most likely be, but Sriracha will be back to regular levels. It would be nice if there was an easy substitute for these foods.
The Nordic Food Lab might have a drastic option; if you can get a hold of eggs, you might want to take a bit of blood to your mix.
Animal blood has a long culinary history throughout Europe, though recently has become neglected. We are interested in (re)valorising the despised and forgotten, so we had to look deeper into what blood is, how it should be handled, and what to use it for. Its coagulating properties led us to focus on blood as an egg-substitute in sweet products, since egg intolerance is one of the major food allergies affecting children in Europe.
In fact, eggs and blood show similar protein compositions, particularly with the albmin that gives both their coagulant properties. Based on these similarities, a substitution ratio of 65g of blood for one egg (approx. 58g), or 43g of blood for one egg white (approx. 33g) can be used in the kitchen. Using this method, we have developed recipes for sourdough-blood pancakes, blood ice cream, blood meringues, and ‘chocolate’ blood sponge cake.
Sounds tasty, right?