Economy Shrinks Portions, Swaps Ingredients; a Ko Reservation Fake-out

With food coasts soaring, high- and low-end kitchens are taking measure to reduce portions, swap out costly ingredients, and serve more dishes with higher profit margins. [WSJ]

In related news, it doesn’t look like wheat prices will drop anytime soon: “Consumption has exceeded production in seven of the last eight years.” [NYT]

The online reservation page for Ko was live for ten minutes on Friday, but now you need a password to enter it. Still, at least you can add the URL to your bookmarks and check it every hour. [Eater]

Did you know that nine large feasts from Boston Market can add up to $1,800? A Queens woman found that out, but since she was using fake checks, she didn’t care too much. [NYP]

The Times has a review/promotional article of their own city-beat reporter Jennifer 8. Lee’s exploration of Chinese cuisine, The Fortune Cookie Chronicles: Adventures in the World of Chinese Food. [NYT]
Related: Jennifer 8. Lee Tackles Fortune Cookies