Word: caramel
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Dates: during 2000-2009
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...total is expected to double again this year. Whereas banks barely break even now on such business, McKinsey estimates by 2013, China's consumer credit card profits could hit $1.6 billion. Indeed, at a Shenzhen Starbucks, I watched as a young woman paid for her caramel macchiato with a Beijing Olympics-branded Visa, one of what seemed to be several cards she had in her wallet. We were just down the block, but Luohu's bustling cash trade seemed a universe away...
Aged rum's surprising similarity to Cognac--the complex flavors and aromas of oak, caramel and vanilla, the hints of tobacco and leather--is what first grabs most enthusiasts. But because rum is fermented from sugarcane juice, syrup or molasses, it offers a sweet bonus: tropical essences like banana, pineapple and coconut. Known as ron ańejo in Spanish and rhum vieux in French, aged rums are blends of stock as old as 30 years, stored in oak. (Solera on the labels refers to the blending process.) The Caribbean climate accelerates aging, giving the rums more tannins and spice. Retail...
...dining room at Gramercy Tavern, one of New York City's top restaurants, is set for a tasting. Kevin Garry, Gramercy's assistant beverage director, has lined up five glasses and five bottles on the long wooden table. First, Garry pours a 2002 Schneider Aventinus from Germany. It's caramel colored, with hints of nutmeg and banana bread. Next up is a spicy Hitachino from Japan, followed by a 1998 Rogue Old Crustacean from Oregon, with sherry and port qualities. "This is the new torch holder," he says as he fills a fourth glass with J.W. Lees Harvest...
...course, if caramel and raisin don't sound like torchworthy qualities for wine, that's because J.W. Lees isn't a wine. It's a beer, one of about two dozen on Gramercy Tavern's new vintage-beer list...
...Bobby Flay’s were good and a different creative take—an orange glaze with cinnamon inside—whereas [Chang’s] were more traditional, with a caramel glaze and roasted pecans and raisins inside,” Meites said. “I think flavor-wise both were very good, but in terms of quality of dough and overall balance between flavor, presentation, and what you would imagine the ideal sticky bun to be, Joanne won out over Bobby Flay...