Previously - Hell is other people's chicken on the subway
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.
When it comes to cooking, sometimes chefs must channel their inner MacGyver: tweezers for delicate garnishes when fingers tremble a bit too much; blowtorches on crème brûlée for that even, Amélie-approved crust; shoes when there isn't a corkscrew nigh.
And now, thanks to James Beard winner RJ Cooper, executive chef of the soon-to-open Rogue 24 in Washington, D.C., you too can get a little wack-a-doo at your next dinner party for spontaneity's and creativity's sake.
Five Non-Traditional Serving Methods for Your Next Dinner Party: RJ Cooper
Food says so much about where you’ve come from, where you’ve decided to go, and the lessons you’ve learned. It’s geography, politics, tradition, belief and so much more and this week, we invite you to dig in and discover the rich, ever-evolving taste of America in 2011. The week will culminate with a Secret Supper in New York City, and Eatocracy invites you to participate online starting Monday July 11th at 6:30 p.m. E.T.
Douglas Jones works at CNN International
We were at a lake in east Tennessee on U.S. Independence Day weekend when someone’s grandfather brought out three glass jars and started passing around the flavored moonshine. In these parts, it wasn’t a surprise.
We had just returned to camp and already the barbecue grills were sizzling. The coolers were open and you could hear that crisp rush of ice falling as hands pulled out more cold beers.
We were three Americans from CNN who went to Tennessee to show a group of international journalists a bit of Americana on the most American time of the year: 4th of July weekend.
Fresh out of the lake water and still drying off, our group was exhausted after a trip on the Tennessee River catching catfish with our hands. It’s a practice called catfish “noodling” or “grabbling”.
A restaurant in Tokyo is crowded with customers, but on the menu isn’t raw fish, but raw meat – chicken, pork, beef and even horse meat.
About half the customers at “Niku Sushi” (Japanese for “raw meat”) are women like Aya Kanazawa, who comes three times a week and proudly calls herself “a carnivore girl.” It’s not just her culinary tastes she’s talking about. In an odd way, the battle between meat and fish parallels the battle of the sexes and Japan’s moribund economy.
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