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.
Meet the man behind our managing editor’s Brussels sprouts epiphany - Josh Grinker. He’s the executive chef of the Brooklyn restaurant where he crafts the roasted marrow bones, smoked chocolate ice cream and hanger steaks that ultimately earned the restaurant two stars from the New York Times.
The old adage goes, "everybody has a secret," including chefs - and Grinker should know because, well, he is one.
Five Things Chefs Don't Want You to Know: Josh Grinker
I can say with utmost certainly that I will never, ever have enough Brussels sprouts to eat.
There are so many ways to make them delicious. I split them, toss them with oil and Kosher salt and stick them under the broiler until the tops brown. My husband caramelizes them with shallots and a dash of white wine. My favorite neighborhood restaurant Stone Park Cafe (you'll hear more about them later today) chops them into thin raw ribbons dressed with pecorino Toscano and grain mustard vinaigrette.
When I was growing up, you couldn't have gotten me near a Brussels sprout with a butterfly net and a garden hoe. They were slimy, mushy, utterly repellent and while I realize that tastes evolve, I can't help but wonder what other factors came into play. Yes, my mother was an unenthusiastic cook and never met a frozen vegetable she didn't want to boil and slather in Parkay, but were vegetables in the 1970s and '80s actually sub-par?
Many folks wax rhapsodic about the produce of their youth, saying that the hothouse, cross-country-schlepped veggies currently in their produce aisle just don't stack up.
So was it just crappy cooking? An actual variance in veggies? A reflection of my having become an heirloom vegetable fetishist? Share your theories below, won'tcha? It'll be like therapy - only with a lower co-pay.
Sink your teeth into today's top stories from around the globe.
Eco-friendly floating restaurants serving sustainable seafood are on the menu for marinas around the world, in a bid to tackle the crisis caused by commercial over-fishing.
The first of these fundraising rafts, the "SS Plastic Dining Room," launched earlier this year in Vancouver, Canada, and now plans are afoot for a fleet of similar floating restaurants in major world cities including Auckland, Cape Town and London.
Nestled among a cluster of luxury yachts in the exclusive False Creek Yacht Club marina in Vancouver, "SS Plastic Dining Room" has so far raised just under $100,000 in support of the School of Fish Foundation, whose goal is to get sustainable seafood programs in culinary schools worldwide.
CNN World has the FULL STORY
John Zarrella is CNN's Miami correspondent. He has been covering space shuttle launches since 1984. This Wednesday, the Discovery shuttle will make its last mission, sending a crew of six astronauts to the International Space Station.
Shrimp cocktail, beef tips with mushrooms, mac and cheese, chocolate pudding cake and apple cider.
That's what shuttle Discovery Commander Steve Lindsey chose for his dinner meal on his second day in space. Not bad. The astronauts eat pretty well up there. They've got sausage links and eggs, chicken and mashed potatoes, apples and candy bars.
But there's a catch. It's not as gourmet as you might think. The apples and candy bars are natural but a lot of the food is freeze dried.
I was just at the Johnson Space Center in Houston and spent a little time at the Space Food Systems Laboratory. It was the first time I'd been there. Guys wearing gloves, hair nets and white suits were busy packaging containers of freeze dried strawberries. The room, which we couldn't go inside, is nearly spotless. The precautions are needed so nothing is contaminated.
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