People who pause to think about the name of Xiao Bao Biscuit, which last month continued its march to national prominence with a New York Times write-up, often ask what kind of biscuits the Spring Street restaurant serves.
Typically, the answer is none. But the response changes on Fridays, when bang bang biscuits hit the menu.
The chicken biscuits are a riff on shaobing, a Northern Chinese layered flatbread that’s often covered with sesame seeds. The Xiao Bao crew added yeast as “a nod to our name and the South and growing up eating biscuits,” owner Josh Walker e-mails. “(Yes it’s technically fusion. )” Continue reading
Many of the yeasts, hops and malts that Peter Kinslow sells at Yeast: Everything Homebrew are also offered by online retailers. But Kinslow says that kind of availability doesn’t much matter when a kitchen project goes awry on a weekend afternoon.
“The big thing for homebrewers is the whoops on a Saturday, when yeast doesn’t get going the way it should,” says Kinslow, who this week opened his Mt. Pleasant store. “Even Monday, if something horrible went wrong, it’s ‘I’ve got to get over to the shop today.’”
Kinslow is keeping hours suited for serving hobbyists, staying open on Sundays and closing on Wednesdays.
Although Kinslow took up homebrewing years ago in Denver, he’s never before run a supply store: He came up with the idea after being laid off from his job. “I thought it was time I did something for myself,” says Kinslow, who spent 27 years in the IT industry. Continue reading