Brined birds and a flavorful, crunchy crust make the best fried chicken | Yemeni bread achieves golden, airy layers with long proof time | Can a milder kimchi raise the fermented food's popularity in the US?
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June 23, 2017
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Brined birds and a flavorful, crunchy crust make the best fried chicken
Fried chicken
(Pixabay)
Brining in buttermilk or even a simple mix of salt and water helps fried chicken stay moist and flavorful, according to Richard Hales, the executive chef of Bird & Bone in Miami. The exterior should be golden and crunchy, and can be flavored with herbs, the Japanese seasoning blend shichimi togarashi or a mix of hot spices for a Nashville-style kick.
Tasting Table (6/23) 
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Culinary News
Yemeni bread achieves golden, airy layers with long proof time
Kubaneh is a Jewish sweet bread from Yemen that is traditionally cooked overnight and eaten for breakfast. Chef Meir Adoni adapted the recipe for his New York City restaurant, Nur, to create a version that bakes in just 30 minutes but retains the complexity of the original thanks to a long proof time and hand-shaped buns.
The New York Times (free-article access for SmartBrief readers) (6/22) 
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Can a milder kimchi raise the fermented food's popularity in the US?
Scientists in South Korea are hoping to increase kimchi's popularity in the US by creating a version that lacks the pungent smell of the traditional fermented cabbage dish. White kimchi made without chili powder offers a less-intense option, said Director of the World Institute of Kimchi Ha Jae-ho, who refers to it as "starter kimchi."
The Washington Post (tiered subscription model) (6/22) 
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SmartBrief Originals
Most Clicked: Take a look at this week's hottest food and beverage industry stories with SmartBrief
Lidl beats Amazon for most-read food news this week
News that Lidl is opening its first US stores topped a most-clicked list this week that was dominated by grocery news. The Amazon-Whole Foods purchase was the subject of many of SmartBrief's most-viewed articles, along with stories on Nestle's potential plan to sell its US confectionery unit, Campbell Soup's new leadership staff and acquisitions talk at Hormel.
SmartBrief/Food & Beverage (6/23) 
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Beverage News
Chefs embrace bubbly with beef
Champagne can be a flexible partner to a variety of foods, and more chefs are embracing its pairing potential with red meat. The complex flavors of Champagne can stand up to a rich steak or burger, and the bubbles help cut the fat and prepare the palate for the next bite, chefs and wine experts say.
The Independent (London) (tiered subscription model) (6/22) 
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A Side of Business
Thomas Keller plans 3 Bouchon Bakery openings in Middle East
Thomas Keller is expanding his Bouchon Bakery into the Middle East with a forthcoming location in Dubai and two more to follow in Kuwait and Qatar. Keller opened the first Bouchon Bakery in 2003 in Yountville, Calif., and has since added locations in New York, Las Vegas and Beverly Hills.
Eater (6/22),  The National (Abu Dhabi, United Arab Emirates) (6/22) 
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Local & Sustainable Spotlight
Chefs make the most of "ugly" food at James Beard Foundation boot camp
As part of its ongoing mission to reduce food waste, the James Beard Foundation held a three-day boot camp in New York where chefs collaborated to create meals with offal and imperfect produce. Chefs from around the country used 300 pounds of produce from local farms and various cuts of lamb to create dishes including potato salad with lamb kidneys and spelt salad with lamb tongues and hearts.
National Public Radio (6/23) 
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The "reducetarian" movement requires full support
Sustainable food leaders would like to move America's food businesses and consumers toward a more sustainable food model, one based on the "reducetarian" diet, with fewer animal products and more plant products, writes Beth Bell. Companies, communities, governments, schools and citizens all play a part in helping society understand the benefits of eating more plant-based foods, Bell says.
TriplePundit (6/21) 
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