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.
We interrupt our regularly scheduled program for an important announcement: Brrrrrrrrrrrrrrrrrrrrrrrrrrrrr!
Holy crap, it's cold. When the temperature falls below 30 degrees and it gets dark at four o’clock at Eatocracy HQ in New York, it’s hard not to think of better times - of sun, sand and drinks with little umbrellas in them. Le sigh.
To help us get out of the winter doldrums, we've brought in Carol Wallack. Wallack is the executive chef and owner of sola in Chicago, Illinois, where she turned her love for the Hawaiian surf into a restaurant that celebrates the distinctive flavors of the fiftieth state.
Hey, if a relocated surfer girl can power through Chicago’s brutal winters, we can too. Mele Kalikimaka, indeed.
Five Traditional Tastes of Hawaii: Carol Wallack
Meter Chen and Chandler Tang sell bowls of ramen at their restaurant, Butao. Their 12-seater hole-in-the-wall noodle joint opened in Central about a month ago and on any given day folk stand around patiently waiting for more than an hour for a bowl.
This is Hong Kong's ramen shop du jour. There are two main factors to their success: the product is good and the product is limited.
Chen and Tang only sell 200 bowls of noodles a day. Reservations are not available. After being introduced by popular food critic Michael Lam on a local TV show, Butao's business has boomed through word of mouth. The result is a daily queue outside Butao that snakes the length of grubby Wo On Lane.
The queue is as attractive as the ramen itself, such is Hong Kongers' penchant for lining up for things.
Read the rest of "Hong Kong's hottest hole-in-the-wall ramen shop" on CNNGo.
Shhhh! Don’t bust my to my bosses. I’m supposed to be taking a day off, but I’m incredibly bad at relaxing. Or perhaps it’s that I just relax in particularly active ways.
F’rinstance, I’m about to haul my cookies on down to the supermarket and pick of the makings for a few big food projects - possibly jarring some pork rillettes, baking up some some fruitcake (What? It kicks booty when it’s done right.), maybe even some, you know, actual cookies. These are all great giveaways - somewhat labor-intensive, but I revel in the acts of cooking. I sink into the chopping, kneading, stirring and drown in the heady, homey smells the kitchen and when it’s all done - I have food to share.
Sink your teeth into today's top stories from around the globe.
Fame Bites goes inside the belly of the entertainment beast. We're dishing out where the celebrities are eating, what they're eating and who they're eating with.
Young Manny Delgado is lovably pretentious: he drinks coffee, asks Santa for burgundy dinner jackets and sends over virgin Mai Tais to cute tweens by the pool.
Actor 12-year-old Rico Rodriguez, who plays him on ABC's Emmy award-winning comedy "Modern Family," is none of the above. He's just your average kid who has a penchant for Olive Garden breadsticks and can be found frequently sporting a milk mustache.
A powerful craving for chocolate candy takes hold. Imagine popping that chocolate into your mouth. Then crunch through its candy shell, chew the chocolate center as it melts in your mouth and swallow. Then go through this imaginary motion 29 more times.
The repetitive imagery of eating could help people consume less, according to a study released Thursday in the journal Science.
“If we imagine performing it, if we’re chewing and swallowing and imagining consumption, it decreases our desire for the food we imagine eating,” said Carey Morewedge, lead author of the study.
It may seem counter intuitive. Shouldn’t thinking about eating a delicious, melting chocolate candy make you crave it more?
Read "Can your imagination help you stop eating?" on CNN Health.
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.
Raise your glass! December 10 is National Lager Day.
The most common type of beer sold in the United States, lager is brewed by slow fermentation and aged in cool temperatures, typically under refrigeration. As stated in the Handbook of Brewing, lager-style beers use the uvarum species of yeast that ferments at the bottom of the fermentation tank, whereas ales utilize the cerevisiae strain of yeast that ferments at the top. Popular brands of lager include Budweiser, Dos Equis, Stella Artois and Heineken.
Pair today's Pilsner, Bock or Märzen with bar nuts and a DD - and if you’re in New York, check out the local beer scene.
What's on TV?
(This has seemed to go well for the past few days, so we're trying it again!)
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