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.
"After sitting down one morning last week to breakfast and eating two poorly poached eggs, I thought to myself: 'How can anyone screw up such a simple culinary task of poaching an egg?'" says Anthony Marzuillo, the executive chef and proprietor of Soigne Restaurant & Wine Bar.
"Unfortunately, I recently have come across far too many improperly poached eggs, either undercooked, overcooked, misshapen, watery and bland, or even yolk broken upon arrival to the table."
So - if you're one of the aforementioned eggheads whose poaching technique may be a little oeuf, Marzuillo has boiled it down for you in five easy steps.
Five Steps to Perfectly Poached Eggs: Anthony Marzuillo
In case y'all were wondering, it took about 37 seconds for D.C. and New York area bars and restaurants to start offering Earthquake Specials via social media. Early passengers on the disaster drinking bandwagon included:
@DestinationBar: Earthquake after-party? Today from 3pm to whenever. Just no shots of AfterShock.
@BBQNYC: Hey people WE ARE SERIOUS. We are having an earthquake party. If you have been evacuated join us for 20% off Milkshakes!
@BBQNYC: New addition to our #EarthQuake party! 50% off all SHAKEN cocktails until 5pm!! #party
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Linda Petty is an editor at CNN Living. She likes boxed mixes, tarted-up vegetables, letting produce rot in her crisper, eating breakfast at her desk, raiding your pantry, ice cream cones and other frozen delights.
Homemade ice cream is headed my way and I won’t have to lift a finger. That’s because I gave my ice cream machine to a friend of mine and he has big plans.
It took me a while to dig it out of the appliance cemetery - also known as the tippy top shelves of the cupboards in my kitchen. It was buried there after I had used it twice, for a banana pudding ice cream and a strawberry sorbet.
But I just had to have the machine after watching Oprah Winfrey on her old show talking rapturously about all the low-cal treats that could be made in the easy-to-use thingy. It was sort of easy to make the frozen desserts. But it was also easy to eat the whole dessert - which sort of canceled out the low-cal part. And then there was the cleaning of all the parts.
So now the machine is taking up residence at my friend’s house, much to the dismay of his wife. She feels they have enough small kitchen appliances crowding their cupboards that they already fail to use more than once a year.
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