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.

Don't let its charming jingle fool you: hard decisions abound at the ice cream truck.

Some of us can hardly figure out which pant leg to put on first in the morning, let alone decide between a cup or cone. And don't even get us started on whether to go with sprinkles or without - we may bust a coronary.

In general, ordering food can be sensory overload for those who hem and haw. That's why owners like Douglas Quint of the über-popular Big Gay Ice Cream Truck (and soon-to-open shop) sometimes have to take matters into their own hands.

Customers Who Are Better Off If I Decide Their Orders: Douglas Quint of Big Gay Ice Cream
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A funny thing happened on the way to the Forum Whole Foods register.

The woman in front of me was merrily nibbling away at the contents of her $7.99-per-pound recyclable container while we waited in line, and it got me thinking - was I witnessing brazen pilfering?

New York is riddled with “pay-per-pound” hot and cold bars where you, in fact, do just that: pay for food by the pound. These spots tend to be most popular at lunchtime where busy worker bees can load up a veritable smörgåsbord to take back to their desk and continue breaking rocks for the man.
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Sink your teeth into today's top stories from around the globe.

• Bologna smuggling is soooooo last week. Trying to smuggle 90 pounds of sheep meat through Dulles Airport is all the rage these days. - Washington Post

• 50 foods worth a state pilgrimage. - Grub Street

• Male foodies are rotten dates. - XO Jane

• Aye, chihuahua! Those are some crazy cakes. - Houston Chronicle

• Now, you can enjoy your five-dollar footlong with a mocha. Subway is testing a more upscale format called Subway Café. - NRN

• Maybe the Rapture did happen: the Candwich - a "sandwich in a can" - is now on sale. - Consumerist

Oh, no biggie – just trying to define America culture is all.

From our pals at iReport:

CNN producers from all across the network have come together to create the Defining America project. We were inspired by the 2010 census to gather all the data we can, from all the sources we can, and see what stories it tells about the U.S. And you, iReporters, are a critical piece of that.

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A bit of pre-Memorial Day culinary news from the United States Department of Agriculture's website - the federal agency is dropping their baseline metric for safe pork cooking from 160°F to 145°F.

USDA is lowering the recommended safe cooking temperature for whole cuts of pork from 160°F to 145°F and adding a three-minute rest time. The safe temperature for cuts of beef, veal, and lamb remains unchanged at 145°F, but the department is adding a three-minute rest time as part of its cooking recommendations.

Cooking raw pork, steaks, roasts, and chops to 145°F with the addition of a three-minute rest time will result in a product that is both microbiologically safe and at its best quality.

We're taking that as an excuse to just pig out a few minutes sooner.

Read Apropos of very little, here's Vincent Price saying "pork chops"

Lemme see ya grill! - Red-hot tips from experts and readers

Food in the Field gives a sneak peek into what CNN's team is eating, and the food culture they encounter as they travel the globe. Eric Marrapodi is on the ground in Joplin, Missouri, covering the post-tornado devastation.

It feels like an insult added to injury. The sun may be shining in Joplin, Missouri this morning but residents are waking up to no coffee.

There's no running water in Joplin. That means no showers, flushing toilets, and worst of all no coffee.
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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.

Mollusks are on the menu today – May 24 is National Escargot Day.

Before you go, “eek, snails!” consider this; at least they’re not trying to crawl off your plate!  Escargot is made by removing snails from their shells, cooking them in garlic butter or chicken stock and pouring them back into the shells, sauce included.  I mean, everything is better with a little butter - even the creepy-crawlies.

If you’re into this kind of stuffed shells, just be careful where you get your snails.  Make sure these bottom-feeders have been cleaned from the inside out before you shell them out as an appetizer for bœuf bourguignon.

Feeling kitchen-frisky?  Sauté some up à la Bourguignonne or smother them in herbed cream.

Now, don't be sluggish - bottoms up!

Reading "Don't kill the birthday guest" and looking for a sweet solution to a risky allergy situation? We've got you covered.

Sticky Fingers Chocolate Love Cake or Cupcakes

Recipe courtesy of Doron Petersan, owner of Sticky Fingers Sweets & Eats in Washington, D.C.
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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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