Usually we select just one, but there are too many fab bargain wine recommendations in the comments on our lunchtime poll on wine prices to get all picky. Peruse and make a shopping list.
5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
As we previously mentioned, we're having an absolute ball on Eatocracy this afternoon. Keeping up with this spherical spirit, we called on Daniel Holzman, co-owner and executive chef, of The Meatball Shop (where else?) in New York City for a well-rounded 5@5 listing.
Prior to opening The Meatball Shop in February 2010, Holzman spent time in some of the country's best kitchens, including Eric Ripert's Le Bernardin, Traci des Jardins' Jardinière and Michael Mina's temporarily closed Aqua, among others. Most recently, he was the executive chef at SPQR in San Francisco, California.
In the event you should find yourself on a deserted island with just some twigs and berries, Holzman offers up his survival kitchen essentials.
Five Cooking Tools to Bring to a Deserted Island: Daniel Holzman
We are, in fact, having a ball at Eatocracy today. A dear friend of the blog just confirmed that he's now free of testicular cancer, having caught it via a self-exam early enough to have surgery that kept it from advancing past Stage 1.
So why are we mentioning this on a food site? Because we're talking about it wherever we can in the hopes that the men we love will get over whatever hang-ups they have and perform a simple self-check once a month.
In honor of his diagnosis, we're planning to throw a bit of a ball - a hootenanny where we're considering meatball sliders, smoky whiskey balls (recipe below), cheese balls and other, uh, spherical food - so we have an excuse to celebrate our friends who've beat and/or are fighting cancer and to share information on testing and prevention with the dudes we adore.
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Every weekday, we're highlighting a blogger we think you ought to know about. We can’t be everywhere at once, so we look to these passionate eaters, cooks and writers to keep us tapped into every facet of the food world. Consider this a way to get to know a blog’s taste buds, because, well, you should.