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.
Since we just hit you with a pretty gut-punching interview with Chef Suvir Saran on the subject of HIV/AIDS activism and the disease's impact on the food world, we decided to lighten things up a bit this afternoon with a good old-fashioned food fight courtesy of the original shock jock, Steve Dahl.
Besides being a popular radio personality, Dahl considers himself somewhat of a pizza aficionado - and now, he's throwing down the gauntlet declaring deep-dish Chicago-style pizza the best in all the land. What say you New York?
Five Reasons Chicago Pizza is the Best: Steve Dahl
Editor's note: Read "Hope Survives: 30 Years of AIDS," an AC360° special report.
New Delhi-born Suvir Saran is the executive chef of Dévi restaurant in New York City, where his authentic Indian flavors earned one Michelin star in 2007 and 2008, as well as two stars from The New York Times and three stars from New York Magazine.
He is also the author of "Indian Home Cooking: A Fresh Introduction to Indian Food, with More Than 150 Recipes" and "American Masala: 125 New Classics From My Home Kitchen."
This is the first in a two-part interview with Saran on the subject of HIV/AIDS activism, the disease's impact on the food world and his personal life, his identity as an Indian and a gay man and the healing power of a good meal.
How did food help you to connect to the community?
After coming to the US, I started studies as a student of the visual arts and also working in retail. Each night I would cook dinners for friends and their friends. Each night brought new faces and new personalities into my world. A large number of those who came into my world in the early 90's were people that had been affected with HIV/AIDS personally and through loved ones. Seeing people one day and then hearing they had gone the next day or week or month, was one of the most difficult things to come to grips with.
Subway is testing a bun made of egg whites, corn starch and tapioca starches for customers with gluten sensitivities at 700 outlets in Dallas and East Texas. The sandwich chain is also offering a gluten-free brownie for desert. The brownie is made of potato starch, cocoa and sugar.
“Gluten-free is something on the radar,” said Les Winograd, Subway spokesman. “There are number of people at Subway who are particularly interested in gluten-free items for their own particular digestive needs. It’s not something that’s unusual to us.”
With Subway exploring a wheat-free alternative, is this a sign that major food chains are paying more attention to gluten sensitivities such as celiac disease?
Read the rest of "Subway tests gluten-free sandwiches" on CNN Health
You knows it's healthier. You know it's less expensive. But sometimes it can be hard to find that extra time after work to prepare a nicely cooked home meal. But as Dr. Mark Hyman suggests, taking that extra 15 minutes to prepare a home-cooked meal can do the world in difference for both your life and the life of your children.
CNN's American Morning has the reasons why: "Home-cooked meals increase family, community health."
As reported earlier today, the U.S. Department of Agriculture released a new proposed rule designed to strengthen school breakfast and lunch nutrition standards, as part of the Obama administration's attempt to crack down on an epidemic of childhood obesity. The new regulations set calorie limitations, cut saturated fat and sodium and increase the availability of fruit, vegetables, whole grains and low-fat milk.
Sounds sensible and ambitious, right? Will it actually work?
In line with Eatocracy’s New Year’s resolution to eat better and make better use of the resources we have - and because my freezer is getting uncomfortably full - I decided to make chicken stock the other day. I’m kind of an evangelist for good stock; a surprising number of very good cooks I know don’t mess with it, saying that it’s not worth the trouble, or that the store-bought stuff is just as good. But really, the grocery-store stuff doesn’t compare to real stock in the intensity of flavor, and a batch of stock requires less than an hour’s work spread over a couple of days. Plus, I always feel virtuous when I make stock. I’m taking something that I’d ordinarily throw away and turning it into an awesome, versatile base for soups, sauces and all sorts of good things.
There are tons of ways to make stock; however, stock is incredibly forgiving and you can get a pretty good result fairly easily, with lots of chicken-y oomph - far superior to store-bought, which tends to either be metallic or over-salted to my palate. I roast a chicken every week or two in the wintertime, which means that I have lots of bones on hand. The carcasses go in the freezer, and when I run out of space, here’s what I do:
Washington (CNN) - The U.S. Department of Agriculture is releasing a new proposed rule Thursday designed to strengthen school breakfast and lunch nutrition standards - part of the Obama administration's attempt to crack down on an epidemic of childhood obesity.
The rule would increase the availability of fruits, vegetables, whole grains, and low-fat milk milk while cutting the amount of sodium and saturated fat. It would reduce the availability of traditional school lunch staples such as pizza and french fries.
Under the rule, federal minimum and maximum calorie intake guidelines would be established for the first time. Younger children would consume between 550 and 650 calories for lunch, while most high school students would consume between 750 and 850 calories.
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.
January 13 is National Peach Melba Day.
The fruity dessert, which despite its name has nothing to do with the toast, was created by Auguste Escoffier, a French chef working at London’s Savoy Hotel in the 1890’s. Escoffier named his dish after Nellie Melba, a famous opera singer who stayed at the Savoy in 1893.
A peach melba combines some of our favorite tastes of summer: peaches, raspberries and vanilla ice cream. A bit of an ironic pitfall considering it's the dead of winter, but a peachy keen reminder of the fruitful times ahead.
What's on TV?
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