My friend, Rebecca, turned me on to a fantastic whole-food, plant-based restaurant here in the OC. It's called Native Foods Cafe and it is delicious. Well, on the receipt, they had printed this fun fact that I had no idea about. I thought I'd share it:
"Cream of tartar, a baking staple, starts life as a white sediment that lines the inside of wine casks after fermentation. This tartaric acid is scraped off, purified and ground down to the miraculous powder that lofts our pie toppings and allows our favorite cakes to let their frosting peaks soar. In a pinch, just sub in three times the amount of vinegar or lemon juice."
Who knew? I have never once in my life thought about what cream of tartar is or where it comes from. All I know is I need it to make Craig's favorite snickerdoodle cookies :)