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"Housemade" Overload

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This week's issue of Newsweek examines a neologism popping up on menus everywhere: the term "housemade." But is the trend getting too ridiculous? Take the local example: "The new terminology can seem a bit desperate for attention; at L.A.'s Umami Burger, even the processed cheese is "housemade" ... Here's hoping, then, that housemade fare soon becomes the rule rather than the exception. That way, chefs can stop telling us how handcrafted their parsnip chips are—and let the food speak for itself." [Newsweek]

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