5@5 - Chef Harold Dieterle
November 11th, 2010
05:00 PM ET
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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.

Remember waaaaay back in 2006, when tweeting was something that only Rockin’ Robin did and Foursquare was but a lowly schoolyard game? Ah, the good ol’ days. That same year also brought us the series premiere of an unassuming reality cooking competition called “Top Chef” - to which the above gentleman, Harold Dieterle, went on to win.

The following year, Dieterle opened his first restaurant Perilla in New York City with business partner Alicia Nosenzo. And just last month after that "unassuming" cooking show announced its eighth season, Dieterle opened his second restaurant Kin Shop - a contemporary Thai eatery inspired by his many trips to the Southeast Asian country.

Five of My Favorite Thai Ingredients and How to Use Them: Harold Dieterle

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Filed under: 5@5 • Think

Lunchtime poll – nitty gritty
November 11th, 2010
02:30 PM ET
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CNN Digital Producer and on-air personality Derek Dodge got his very first taste of grits last night at Eatocracy's inaugural Secret Supper at Chef Linton Hopkins' Restaurant Eugene. Sure, he's a recent Atlanta transplant, but folks at the table were shocked, SHOCKED to learn that he'd made it this far in life without sampling this Southern staple.

His response - he'd always been put off by the name. Grits sound, well gritty. Point taken. Though they're exceptionally close in construct to Italian polenta, the name could be a tad repellent to those who've not been schooled in the ways of their creamy majesty. The chef agreed that perhaps a re-branding could help ensnare a phobic public - though he admitted a certain glee in straight-up saying "hog jowl" rather than "guanciale" and "lardo" rather than "white bacon."

For the record, Derek polished off the whole portion and seemed to enjoy every bite of those Anson Mills grits with braised beef short rib, roasted log-grown shiitakes, red wine jus, and baby carrots that Joe Reynolds of Love Is Love Farm has just picked 30 minutes before. He may not have been a grit eater, but that boy knows what's good.

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Filed under: Buzz • Lunchtime Poll

Box lunch
November 11th, 2010
12:00 PM ET
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Sink your teeth into today's top stories from around the globe.

  • "The McRib is back!" Except if you make it at home, it'll never go away. - Saveur

  • Fresh isn't always best when it comes to pasta. - The Atlantic

  • VSOP. XO. No, we aren't speaking in Internet slang. It's cognac language. - Cognac
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Filed under: Box Lunch • News

Vietnamese buffet offers up a scientific discovery
November 11th, 2010
09:30 AM ET
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It may be an old menu standby to Vietnamese diners, but it's turned into a smorgasbord of discovery for scientists.

Researchers have identified a previously undocumented species of all-female lizard in the Mekong River delta that can reproduce itself by cloning, and the story of how it was discovered is almost as exotic as the animal itself.

Leiolepis ngovantrii is a small lizard found only in southern Vietnam. A Vietnamese reptile scientist who came across tanks full of the remarkably similar looking reptiles at small diners in rural villages in Ba Ria-Vung Tau province became intrigued when he noticed that all of the lizards appeared to be female.


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Filed under: Asian • Bite • Cuisines • News • Travel • Vietnamese • Weird News

Breakfast buffet
November 11th, 2010
09:00 AM ET
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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.

I scream! You scream! We all scream for ice cream! Along with being Veterans Day, November 11 is National Sundae Day.

For something so simply delicious, sundaes have a complicated past. Multiple cities claim to be the birthplace of the sundae, and some say it was born to circumvent an Illinois law that banned ice cream from being consumed on Sundays (toppings obscured the main ingredient).

However, sundae Sundays are no more, meaning you should feel free to go crazy. Drench your ice cream in hot fudge and caramel! Shovel on the sprinkles and cherries! And for the love of god, don’t go easy on the whipped cream.

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