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.
‘Tis the season to be canning. The act of "putting up" preserves those summer days past of peaches, tomatoes and strawberries, as well as fall favorites of cranberry and quince long into the impending wintry months.
If anyone knows a thing or two about jamming, it's Rachel Saunders. Saunders is the author of The Blue Chair Jam Cookbook, and founder of Blue Chair Fruit - her Oakland-based company that makes jams and marmalades from produce sourced from local organic farmers.
She's found her way into the 5@5 hot seat and is ready to jam out.
Top Five Tips for Jamming: Rachel Saunders
This is chicken-on-a-stick. It's sold at the Chevron station on the corner of University and South Lamar near the Ole Miss campus. If you happen to find yourself feasting upon it, you've been drinking.
I did, and I had been, and that's the way most of my weekend in Oxford, Mississippi and Memphis, Tennessee went. I had a blast, but back home, I feel like lukewarm death and am gorging myself on raw veggies and kiddie pools of New York City tap water in an attempt to right the ship.
I'm on the mend, but in the meantime, I wanna know - what's your go-to atonement for overindulgence or just plain ol' crappy (yet delicious) eating?
For more on chicken-on-a-stick, hunt down the Southern Food 2010 issue of the Oxford American and gobble up the definitive essay on the subject by America's funniest human, Jack Pendarvis. If you haven't been reading his work, you've been wasting your life.
All National Cheeseburger Day coverage
Chuck out everything you ever knew about making cheeseburgers, and get ready to beef up your burger repertoire.
Named the best burger in America by The Food Network, the 10 o’clock burger from Holeman & Finch Public House in Atlanta relies on fresh ingredients made from scratch. Executive Sous Chef Jason Paolini showed patrons how to make the famous burger at Taste of Atlanta over the weekend.
“The secret is making everything from scratch,” Paolini says. “We grind our own meat daily, we have a bakery that makes our own bread, we make our own pickles, we make our own ketchup and mustard. That’s what makes it so delicious.”
Don’t have a meat grinder? Don’t sweat it. Paolini gives some tips on how to replicate his masterpiece from home, with as much hassle as you’re willing to sacrifice.