5@5 - Real kitchens aren’t like the ones on TV
August 26th, 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.

From broken ovens to literal power struggles, Jen Biesty from Season 4 of Bravo's "Top Chef" lets us in on some behind-the-scenes (and burner) intel of reality cooking television.

Before her "Top Chef" stint, Biesty was - and still is - a star in her own right as the Executive Chef of Scala's Bistro in San Francisco.

Five Reasons Real Kitchens Aren't Like the Ones You See on TV: Jen Biesty
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Filed under: 5@5 • Think


Spicing (and spiking) hurricane rations
August 26th, 2011
02:00 PM ET
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Much of the Eastern Seaboard is hunkering down and stocking up supplies in anticipation of Hurricane Irene's arrival. Safety and sufficient rations should be your primary concern, but that doesn't mean you can't also eat well.

First off, here's what the FEMA - the Federal Emergency Management Management Agency says people should have on hand, in addition to a manual can opener and one gallon of water per adult and per pet each day, with a three day minimum supply:
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Box lunch: Tasty tennis and Wahlburgers
August 26th, 2011
12:00 PM ET
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Sink your teeth into today's top stories from around the globe.

  • Restaurant critic Sam Sifton serves up the best U.S. Open eats. - New York Times


  • Meat Marky Mark: Mark and Donnie Wahlberg are opening a hamburger restaurant called Wahlburger. - US Weekly



  • Why some cities, like Portland, are better off without Anton Ego-type critics. - Seattle Weekly


  • Visionary chef Ferran Adrià sets his sights on Asia as "an archive of ideas." - Reuters
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Filed under: Box Lunch • News


Whole hog BBQ - the Mount Everest of meat
August 26th, 2011
09:15 AM ET
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By now you’ve probably spent the summer putting perfect grill marks on skirt steaks and even smoked an entire pork shoulder.

Perhaps you have even made your own barbecue sauce and realized it's better than anything you could buy in a jar. Or maybe they know you by name when you walk into your local grill supply store and you count the days until the weekend when you can get up before dawn to start cooking barbecue that wont be ready until sundown.

But deep down you know that until you cook a whole pig you just have been playing it safe.
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Filed under: Barbecue • Grilling • How To • Techniques & Tips


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