Oh, no biggie – just trying to define America culture is all.
From our pals at iReport:
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.
But even if you're more of a culinary lummox than a domestic god or goddess, Spike Gjerde, executive chef and co-owner of Baltimore's Woodberry Kitchen, thinks it's all about the baby steps when it comes to self-sustainability.
Five Things You Really Should Be Making From Scratch: Spike Gjerde
We're highlighting local and regional bloggers we think you ought to know about. We can’t be everywhere at once, so we look to these passionate eaters, cooks and writers to keep us tapped into every facet of the food world. Consider this a way to get to know a blog’s taste buds, because, well, you should.
Sink your teeth into today's top stories from around the globe.
In light of an E. coli outbreak that's claimed six lives in Germany and sickened hundreds more throughout Europe, Germany's Ministry of Health is advising citizens to avoid eating raw produce - especially cucumbers, lettuce and tomatoes - and make sure that all vegetables are cooked to 70°C (158°F). Freezing food does not reliably kill the E. coli bacteria.
Sounds like a pretty sweet way to live. Make your own ice cream at home - here's how.
While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
Gift yourself with some sweet nothings: May 31 is National Macaroons Day.
When it comes to these weightless little cookies, nationality is key. If you’re thinking bright, colorful sandwich cookies filled with buttercream or jam that melts in your mouth, then the French “le macaron” is for you. If little tufted, toasty coconut confections drizzled with chocolate come to mind, you’re thinking all-American coconut macaroons. But really, you can't go wrong either way.
Egg whites, sugar and ground nuts provide the base for both macarons and macaroons. From there, you can choose your variation.
David Lebovitz provides some sweet tips on making French macarons, both from his own expertise and others. If you want to pipe out some classic party favor-esque coconut macaroons – hey, they work just as well for a single’s night in, just sayin’ – try this Ina Garten adaptation dipped in chocolate.
Whichever fare you embrace, we either wish you a lovely bunch of coconut macaroons or a rainbow of macarons.
Pssst! Got a sec to chat?
We are utterly thrilled when readers want to hang out and talk – whether it's amongst themselves or in response to pieces we've posted. We want Eatocracy to be a cozy, spirited online home for those who find their way here.
Consider the daily Coffee Klatsch post as your VIP lounge – the primary comments thread for readers who'd like to chat about topics not related to the articles we're running. That way, everyone knows where to find each other, and each post's comments section remains on topic.
Take a moment today to say thanks to the men and women who've sacrificed so much to keep our country strong and safe, then celebrate our freedom with a meal shared with friends and family.
We've got some seriously smokin' grilling advice right here.
Talk about a bitter brew! In a cost-cutting move, Cuba is mixing the ground coffee it offers on its ration card with...roasted peas.
The unusual combination isn’t new to Cubans, but in 2005 the government said it would provide the coffee-loving nation with pure, uncut coffee.
Soaring international prices prompted a change of heart.