...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
In the September/October issue of Cooking with Paula Deen, the sassy Southerner takes on Alabama chef Frank Stitt of Highlands Bar and Grill in "the great shrimp and grits debate."
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.
More from WTVW and previously - how to cook 'em, why to eat 'em and a Canadian festival all about 'em.
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