Word: sweeting
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...tricky issues of flavor and texture. According to Tschofen, Vulcano - which gets its name from the little air bubbles it contains that conjure up images of volcanic lava - has a crispy, crunchy texture rather than creamy but tastes as good as regular chocolate. (Read "Chocolate Sales: A Sweet Spot in the Recession...
...value them, eventually weigh on states' financial health. In New York, unfunded state pension liabilities average $2,633 per person. Massachusetts' tab is even larger, at $3,372 per capita, although that's nothing compared to New Jersey's $9,833. By comparison, California seems in something of a sweet spot, at $1,325. Still, that's hefty compared to Florida...
After receiving his degree from Harvard Business School in 2000, Sweet started a four-year stint as a principal for the Boston Consulting Group—traveling to different states and even consulting for BMW in Germany for a year, according to Mrs. Sweet. He then served as executive vice president for administration and finance at Baylor College of Medicine before taking the reins of FAS finances last September...
Barbecue varies by region, with the four main styles named after their place of origin: Memphis, Tenn.; North Carolina; Kansas City; and Texas. Memphis is renowned for pulled pork-shoulder doused in sweet tomato-based sauce (eaten on its own or as a sandwich). North Carolina smokes the whole hog in a vinegar-based sauce. Kansas City natives prefers ribs cooked in a dry rub, and Texans ... well, Texans dig beef. Eastern Texas' relative proximity to Tennessee puts it in the pulled-pork camp, but in the western segment of the Lone Star State, you're likely to find mesquite...
Because barbecue doesn't require expensive cuts of meat - why bother when you're just going to slather it in sauce and cook it 'til it falls off the bone? - it became a dietary staple for impoverished Southern blacks, who frequently paired it with vegetables like fried okra and sweet potatoes. The first half of the 20th century saw a mass migration of African Americans from the rural South to Northern cities, and as they moved, they took their recipes with them. By the 1950s, black-owned barbecue joints had sprouted in nearly every city in America. Along with fried...