Doug Skinner held up the pants in the tiny dressing room and shook his head. There's no way, he thought. No way I'm at a size 48.

This was 2004. Skinner was fresh out of college, recently married and just starting his career as a technology coordinator for a local school district. I refuse to go any bigger than 46, he thought vehemently.

"Unfortunately, that day I did have to buy those [pants]," Skinner remembers. "But I didn't go any higher than that."

Skinner always had an excuse for his obesity as a young adult. The self-described "stocky" man was just big-boned, he told himself. In reality, he weighed close to 300 pounds.

Read - Foodie struggles every day to keep pounds off

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.

All too often we read and hear about fond memories of grandmother's chocolate pie or Mom's goulash - but sometimes, it's dear ol’ dad that deserves the culinary credit.

Family-run Rao's Restaurant has been a New York City (and restaurant bucket list) mainstay since 1896. Several generations later, Frank Pellegrino Jr. has carried the Rao's family flame to Sin City - and he couldn't have done it without his father, Frank Pellegrino, Sr.

I was brought to work at Rao’s by my dad, Frank Pellegrino, Sr., in my early teens. My first position there was busboy, where he taught me dining etiquette and pointed out to me the importance of watching our guests and sensing their needs before they did.

Once I had a handle on working the dining room floor, my duties were expanded when I was placed in the kitchen to learn how to prepare all the appetizers on our menu for our guests.

Five Things My Father Taught Me in the Kitchen: Frank Pellegrino, Jr.
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Here’s the deal with Father’s Day: Whatever you buy your father - 200 yards of fly-casting line, a stuffed wallaby, a stained-glass replica of A-Rod’s face - the guy is going to act pleased. That’s part of the father-child contract.

But both you and he know that you could buy him something he’d really like. Now, it’s possible that 200 yards of fly-casting line will lift the old guy’s heart and make bright every last one of his remaining days, but some fathers would actually prefer a bottle of wine. So, for those fathers, some guidelines:
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One year ago today, Eatocracy went live to the world, and while plenty of people are still a tad confused about how to pronounce it*, they've had no shortage of things to say. As managing editor, I couldn't be more delighted. We started this site because we love nothing more than talking about food.

I don't just mean waxing rhapsodic about the ultimate grilled cheese, perfect burger or shrimp etouffee - though we certainly enjoy sinking our teeth into those conversations. We love stirring the pot and getting people thinking, talking and typing back about all the issues, politics, relationships and emotions that go into feeding both your body and your soul.
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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.

This hot strudel didn't pop out of your toaster -  June 17 is National Apple Strudel Day.

If you've ever tasted warm apple strudel, you know that blissful first bite reveals a world full of apple and cinnamon flavor carefully wrapped in layers of thin dough.

It would only make sense that this traditional layer-based Austrian dish is a combination of the many cultures and surrounding nations that created Austria's cuisine. The oldest written recipe for apple strudel is from 1696.
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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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