We pore through all our readers' comments, because we're masochists interested like that, and we can't help but notice trends popping up. Sometimes, it's people spreading jelly on grilled cheese sandwiches. This time, it's octo and nonagenarian relatives who eat or ate purportedly unhealthy foods - in this case, mostly bacon grease - on a regular basis because gosh darn it, why stop now?
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.
Where's the beef? And the beer?
Sang Yoon is the the chef/restaurateur behind the microbrew-centric gastropub, Father's Office, in Los Angeles and Santa Monica, California. Along with serving up his insane Maytag blue cheese, Gruyère, arugula and applewood-bacon compote burger, Yoon filters the 36 tap brews on the menu through special tubing designed for blood transfusions - let's just say he likes to spice things up.
This fall, the Korean-born chef will stray from his burger-and-beer following and dedicate his first fine dining restaurant, Lukshon, to his Asian roots and its lesser known flavors.
Five Unsung Heroes of Asian Sauces: Sang Yoon
Jet Blue flight attendant Steven Slater made a huge splash with his dramatic, slide-borne, profanity-laced exit from the aircraft after getting into a kerfuffle with an unruly passenger. His coup de grace? Nabbing two brewskis from the cart before fleeing the scene.
Can't say we haven't been there - not the cursing and the sliding - craving an adult beverage after weathering TSA security, endless delays, screaming kids, rude seatmates and cramped conditions.
Do you ever indulge when you're flying the friendly skies?
Previously – Plane fare: Why are there no more meals?
Sink your teeth into today's top stories from around the globe.
We're taking a wild stab that she *didn't* opt for the decaf.
Molecular gastronomy is a cooking practice that explores the application of scientific principles and techniques to food, often with weird, wild and wonderful results. AC360° Associate Producer Kira Kleaveland pursued her passion for new food experiences at chef Wylie Dufresne's wd~50 restaurant.
Sometimes food can take you on an adventure. The journey can be daunting and strange - an experience that challenges and changes your notions of the foods you've loved all your life.
I had a defining food experience recently. Not because it was the best meal I've ever eaten, or because I was celebrating a major milestone. It was because I had my very first experience in molecular gastronomy. This meeting of science and cuisine has been around for a little while, and I have had a foam or two in my fairly short life, I hadn't delved in deeply - until now.
iReporter Allen Mealey had such a blast covering last year's Orange County Fair in Costa Mesa, California, he came back for a bite of the killer grub cooked up on the world's largest outdoor grill and at the Heart Attack Cafe.
Fried Twinkies, deep fried butter and chocolate covered bacon strips abound. Go U.S.A.!
Watch Allen's video on iReport
You can have grilled cheese any way you please - even if it's on the sweet side.
Yesterday, we asked readers to share their favorite tweaks and tips to make the ultimate melt and they surely didn't disappoint. But first – over 41,000 respondents said:
What's the role of butter in a grilled cheese sandwich?
So, what's between the slices?
Choosing the cheese
We say yea to mayo and Crisco!
Muss? Fuss? Worth it.
Getting fancy with fillings
We're still collecting tips, tricks and your favorite restaurant grilled cheeses. Keep serving 'em up in the comments below.