5@5 - The Coldani Family
May 17th, 2011
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.

Olive oil regularly takes a spin inside the sauté pan and graces many an arugula leaf with its presence - but ever tried a drizzle on top of your sundae?

Take an (oily) dip of faith into summer with the Coldani family, who have grown and produced Calivirgin olive oil in the San Joaquin Valley of California for the past 70 years.

Five Inventive Summer Uses for Olive Oil: The Coldani Family
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Filed under: 5@5 • Think


May 17th, 2011
03:15 PM ET
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A routine border inspection turned into a bunch of bologna on Friday.

U.S. Customs and Border Protection in Santa Teresa, New Mexico, seized thirty-five rolls of contraband lunchmeat from a 33-year-old Ciudad Juarez resident.

The street value of the black-market bologna reportedly stacks up to about $2,700 and 4000 sandwiches worth. This is the largest bologna bust to date.

"This is a prohibited product because it is made from pork and has the potential for introducing foreign animal diseases to the U.S. pork industry," Santa Teresa Port Director Grace Gomez told CNN affiliate KOAT. "...Some foods and agricultural products are prohibited because they can introduce disease and pests to the U.S. agricultural industry."
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Box lunch
May 17th, 2011
12:00 PM ET
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Sink your teeth into today's top stories from around the globe.

  • When exploding watermelons attack! - Guardian




  • Food fight! The USDA wants less spuds in schools, while the potato industry deems the tuber a "gateway vegetable." - Wall Street Journal


  • Oak notes with a hint of embezzlement: Bernie Madoff's wine collection is being auctioned off to help his Ponzi scheme victims. - Daily Mail
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Filed under: Box Lunch • News


Under wrappers - secrets behind a cult cupcake
May 17th, 2011
10:30 AM ET
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Devna Shukla works on CNN's AC360° and co-edits Eatocracy's Fame Bites series. She really, REALLY loves peanut butter and jelly sandwiches.

Candace Nelson is the founder and pastry chef of Beverly Hills-based Sprinkles Cupcakes, and a judge on Food Network's "Cupcake Wars."

We visited with Nelson at the opening of her first New York City outpost to discuss the Oprah effect, what's next and how to beat the "just another cupcake shop" rap.
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Filed under: Bite • Business and Farming News • Cupcakes • News • Obsessions • Products • Small Business • Think • Trends


Cupcakes & me: a love story
May 17th, 2011
09:30 AM ET
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Devna Shukla works on CNN's AC360° and co-edits Eatocracy's Fame Bites series. She really, REALLY loves peanut butter and jelly sandwiches.

When it comes to food, I'm pretty simple. Give me something sugary, salty, crunchy or soft - and I'm satisfied.

It wasn't until my first taste of a particular red velvet cupcake in 2007,  I learned the true meaning of love - or rather - "food love."

It is hard to put into words the taste of said cupcake from Sprinkles in Beverly Hills, but rest assured it was the best cupcake - let alone dessert - I had had in my life.

At first, I assumed that this was the typical reaction one has with a good cupcake, and I continued my time in California visiting Sprinkles as often as I could - even if it meant waiting in a line that stretched down Santa Monica Boulevard. When I moved to New York a couple years later, I knew I'd miss Sprinkles but assumed other cupcakes could easily fill the void.
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Filed under: Cupcakes • Obsessions • Think


Breakfast Buffet
May 17th, 2011
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.

As Lady Gaga is so fond of saying, cherry cherry boom boom!  May 17 is National Cherry Cobbler Day.

The perfect summer dessert that stays in style all year, cherry cobbler is easy, comforting and a tasty way to enjoy your  fruit serving.  It is one of those cozy desserts that was made to share, so invite some friends or family over to help you lick that dish clean.

Like apple pie, cobblers are often credited as being an American idea because of the creative uses pioneers developed for an abundance of fruit.  Cooking down the sweet surplus and covering it with a crumbly topping was such a favorite for pioneers (and okay, maybe Mother England's folk were doing it too), they often served it as the main course for dinner or breakfast.  Now, that's worthy of a hallelujah!
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May 17th, 2011
05:00 AM ET
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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.
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May 17th, 2011
01:00 AM ET
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Patrick Oppmann is a CNN All Platform Journalist and barbecue enthusiast.

Floods or no floods, in Memphis there was going to be a barbecue.

The Memphis in May World Championship Barbecue Cooking Contest, a yearly celebration off all things BBQ, is usually held along the city’s scenic and winding riverfront.

The festival draws over 200 top practitioners of the art of barbecue and thousands of their devoted fans.

But there was one large added logistical complication this year: the rising Mississippi River dumped feet of water on the park where the festival has been held for over 30 years.

Unless pitmasters were going to don scuba suits, a new location needed to be found and quickly.
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Filed under: Barbecue • Bite • Competitive BBQ • Cuisines


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