July 6th, 2011
08:00 PM ET
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Previously - Hell is other people's chicken on the subway

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Filed under: Buzz • Hot Messes • Lunchtime Poll • Train • Travel


5@5 - Unconventional kitchen tools
July 6th, 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.

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
FULL POST

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Filed under: 5@5 • Think


July 6th, 2011
04:15 PM ET
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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”.
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Filed under: BackStory • Fourth of July • Moonshine • Sip • Southern • Spirits • Stunt Booze • Television


July 6th, 2011
12:15 PM ET
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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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Filed under: Asia • Asian • Cultural Identity • Culture • Japan • Japanese • Travel


Box lunch: Culinary secession and ag-gag agitation
July 6th, 2011
12:00 PM ET
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Sink your teeth into today's top stories from around the globe.

  • When is America going to sign its own Declaration of Culinary Independence? - TIME


  • Cross-disciplinary cuisine: Cookbooks cook up a whole lot more than just food. - BrainPickings


  • Wendy's dumps Arby's. - Forbes


  • Because journalists are never allowed inside meat production facilities, there really is no need to pass the "ag-gag" law. - New York Times


  • 30 foodies under 30 supporting responsible, sustainable food practices. - Splashlife
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Filed under: Box Lunch • News


Cheater cheater, boxed mix eater
July 6th, 2011
11:30 AM ET
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I admit to being too lazy - I mean too busy - to cook from scratch for large groups of people. Okay, even for the small group of my lucky coworkers who got to come to work on the Fourth of July.

But I like to hide that fact – so I cheated. I bought some muffin mix and then dressed it up. I learned how to “tart up” box food from a very wise friend who once saved my life after I volunteered to hold the wedding rehearsal dinner for the daughter of a friend.

At that point, I didn’t even have a working oven. But I do now and so for the office picnic on the Fourth, I brought corn bread muffins that were pronounced delicious.
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Filed under: Cooking • Make • Techniques & Tips


Breakfast buffet: National fried chicken day
July 6th, 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.

Winner, winner, chicken dinner! - July 6 is National Fried Chicken Day!

Roll up your sleeves, plunk your elbows on the table and sit down to some crispy fried slap-somebody-it's-so-good chicken. Whether you're a wings lady, a legs man or you're not picky at all, enjoy this deep-fried traditional Southern favorite today - hot or cold.

Southern belles ourselves, my mom and I will be the first to tell you that the secret to perfectly fried chicken is as follows: soak the chicken in buttermilk, season your flour (spices are up to you) and be sure to dip the chick in egg BEFORE your dredge it through the seasoned flour. Give it a whirl in the oil until golden brown and BAM! You've got some darn good chicken.
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iReport: 5 real, fast, delicious meals from around the U.S.
July 6th, 2011
07:00 AM ET
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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.

Rachael Ray, Robin Miller and Martha Stewart all whip up some quick-and-easy meals on TV, but for those of us who aren’t gifted in the culinary sense, they might not be that simple.

Well folks, CNN iReport has answered your cooking prayers. We’ve collected real recipes from real people as part of the cultural census for CNN's Defining America.

For each night of the busy workweek, we’ve selected five fast, delicious meals that won’t eat up too much time or leave you scratching your head.
FULL POST

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Filed under: Cooking • Cultural Identity • iReport • Make • Recipes


Coffee klatsch
July 6th, 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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Filed under: Buzz • Coffee Klatsch


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