Sharing is on the rise at both trendy indie eateries and chains including Applebee's as a way to encourage communal dining and give guests a taste of more menu items, but it's definitely not for everyone, Alex Williams writes. The practice raises issues about food preferences, meal pacing, etiquette and cost that don't come up when dishes aren't shared, he writes.
Researchers have estimated that mumps vaccinations are effective for 27 years on average, with 25% of people vaccinated against mumps in childhood losing protection in nearly eight years, while 50% and 75% will be at risk in about 19 years and 38 years, respectively. The findings, published in Science Translational Medicine, suggest that booster shots at age 18 may maintain immunity among those who received two-dose immunization as children, researchers said.
Portland, Ore., is the "most friendly" American city for food truck businesses, followed by Denver, Orlando, Philadelphia and Indianapolis, a US Chamber of Commerce Foundation study finds. Food trucks often face regulatory challenges, which makes some cities like Boston and Seattle harder to navigate, the study said.
Hungryroot went from $1 million a month in revenue for its subscription food service to nothing after choosing to shut down its manufacturing facilities to enhance them. The company, which just secured an additional $22 million in funding, is now seeing $3 million a month in revenue.
The high butter to egg ratio of pate sablee helps the dough achieve a soft crumb, according to pastry chef Tyler Atwell, who uses it to create a range of desserts at Lafayette Grand Café & Bakery in New York City. The buttery dough can be used to make simple cookies, as a base for various tarts or broken into pieces to create a sablee streusel.
Adding a sugar such as honey or agave to a glaze helps meat achieve a deep golden color and speed up the browning process, writes Alex Delaney. Sauces high in sugar like hoisin or barbecue sauce add flavor and will caramelize as the meat cooks.
Heineken is building a brewing technology center in Argentina to research wild yeast for its beers, a passion shared by Argentine chef Francis Mallmann, who uses both beer and wild yeasts in his dishes. "When you reduce beer in cooking, when boiling very slowly, it gives a very elegant bitterness to things I find, even sweet things," he said.
Red wines may be the star of Napa Valley, but vineyards in the region such as Donkey & Goat and Hendry are producing noteworthy white wines as well. Wineries in the Willamette Valley, Chile and Beaujolais are also producing unique white wines worth seeking out.
At Rishi Tea in Milwaukee, Director of Education and Culinary Development Kristen Lorenz uses tea to bring complex flavor to everything from salads made with edible tea leaves to hot chocolate flavored with chai tea. For a new take on couscous, she substitutes turmeric ginger tea for curry paste in the stock.