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.
It's Labor Day, and we can only hope that means folks out there are laboring over a burger - or four.
If you've finished studying our compendium of grilling awesomeness and ready to take off the training wheels and put on the big boy apron, Josh Capon has a few more ways to beef up your burger repertoire.
Capon is the chef at Lure Fishbar, and more importantly (at least in this case) the chef and partner at Burger & Barrel.
Five Ways to Up Your Burger Ante: Josh Capon
People in Schoharie County take care of their own; they've always had to. While there's no shortage of bucolic beauty - rolling fields dappled with grass-munching livestock, lurid-leaved trees throughout the autumn and all the weathered Victoriana an antiques or architecture enthusiast could care to gawk at - it's just a bit too far, a bit too isolated and a bit too run down for most outsiders to bother with. For over two hundred years, residents have quietly and steadfastly gone about the business of raising families, supporting their community and feeding the rest of the New York State.
Schoharie is a breadbasket county of 626 square miles, providing milk, corn, fruit, vegetables and meat to the surrounding area, as well as markets and restaurants all the way down to New York City, roughly a four hour drive away. All that is in peril after Tropical Storm Irene unleashed its fury upon the East Coast, engorging the bodies of water that snake through upstate New York, and washing away cars, homes, businesses, lives and livelihoods.
Sink your teeth into today's top stories from around the globe.
Some people maintain that Labor Day officially marks the end of grilling season. Those people, for the most part, are wrong. Some folks maintain the flame in snowdrifts up to their thighs. Others are hauling out the hibachi for the first time this season because it's finally cool enough to cook outside without wilting like a hothouse gardenia.
So what we're saying is, so long as our spatula isn't actively frozen or melted to our hands, and monsoon spray does not prevent us from lighting a charcoal chimney, we're going to be outdoors, putting flame to food. Why don't you just come along and join us?
Catch up on the rest of our great cookout and picnic tips below, and if you run into a sticky grilling situation - we're here to help. Share your burning questions in the comments or Tweet us @eatocracy and we'll have your festivities back on track in no time.
Get every new post delivered to your Inbox.
Join 8,152 other followers