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.
The old proverb goes "only a bad workman blames his tools" - so next time your knife slips and you mangle your fingerprint, we don't mean to sound sharp, but it's most likely user error.
Good knives are the one of the basic building blocks in a well-equipped kitchen, but what's the point if you don't know how to use and maintain them correctly?
Jeffrey Elliot is the executive chef and Director of Culinary Relations of kitchen product company Zwilling J.A. Henckels, and the co-author of the Zwilling J.A. Henckels Complete Book of Knife Skills: The Essential Guide to Use Techniques and Care.
With Elliot's advice, there will never be a dull moment in the kitchen again.
Five Knife Basics You Need to Know: Jeffrey Elliot
Do you dine on swine? Are you a dork for pork? You might want to hold off on pigging out.
The U.S. Department of Agriculture’s Food Safety and Inspection Service announced today that a Pennsylvania firm has recalled approximately 5,550 pounds of pureed pork products that may contain foreign materials. The problem was brought to light after two consumers reported finding small metal fragments in meat purchased in 4.5-lb. boxes of Imperial Sysco "Puree Shaped Meats Country Style Pork and Binder Product."
Sink your teeth into today's top stories from around the globe.
Sean Robins has a long list of foods he doesn’t eat. “No beef, no pork, no lamb, no veal, no mushrooms, no cold cheese, no white sauces. That means no sour cream, no cottage cheese, no mayonnaise, no milk, no eggs. It’s not allergies - all preferences.”
Nonetheless, a picky palate didn't impede Robins from dining at every one of the over 2,000 restaurants listed in the 2011 Los Angeles Zagat Restaurants Survey.
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