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.
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