...We're going to eat chocolate like it's your birthday!
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 commenters continue to fan the flames of Ron Eyester's epic 5@5 yesterday, we decided to keep things burning.
Christopher Hastings is the chef, cookbook author and co-owner - alongside his wife Idie - of Hot and Hot Fish Club in Birmingham, Alabama. He was also nominated for “Best Chef: South” by the James Beard Foundation in 2007, 2008 and 2010.
While it may not be time to start roasting chestnuts on an open fire just yet, that doesn't mean Eatocracy's proverbial flame can't be occupied with alternate edibles - and Hastings is here to tell you just what those should be.
Five Favorite Things to Cook Over Wood: Christopher Hastings
As a professional chef, Stitt prefers an upscale version - complete with Fontina grits and a polished presentation.
As a proud graduate of Granny Paul's kitchen, Miz Deen says when making shrimp and grits, one doesn't need to dress in your fancy pants with pinky extended: keep it humble and just like granny's.
File under fun facts: turkey testicles are found under their left wing, rather than, uh, elsewhere.
From America's oldest brewery to the origins of Oktoberfest, think you are well versed in the field of cold ones? Tap into today's featured CNN Challenge all about brewskis.
Take the quiz HERE.
We figured that Chef Ron Eyester's litany of complaints about restaurant customers would ruffle a few feathers, but it was especially interesting to note which of his pet irks inspired the most passionate responses, both pro and con.
Some folks were sympathetic.
Sink your teeth into today's top stories from around the globe.
More from KKCI
While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday and the most delicious finds on TV.
Who dat? It's National Gumbo Day - that's who.
Gumbo is a spicy soup/stew (a stoup, if you will) identified with Cajun and Creole cuisine. The origin of its name comes from the Bantu word for okra, ki ngombo, which is one of the dish’s classic ingredients.
There is no uniform way to gumbo: it can be made meatless or with shrimp, chicken, andouille, crawfish, duck or even squirrel. Gumbos are oftentimes thickened with a roux or with filé, a powder of ground sassafras leaves.
The hook, line and sinker?: it tastes even better on day two.
What's on TV?