5@5 - What to do with extra Halloween candy
October 24th, 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.

Halloween is fast approaching, and so is the morning of November 1 when parents and trick-or-treaters begin suffering from confectionery overdose.

So what's a ghoul to do with all those pillowcases and Jack-o'-lanterns filled to the brim with sugary treats?

Chef Keegan Gerhard, owner of d-Bar Desserts in Denver, has some recycling tips to turn the scary excess into something much sweeter.

Five Ways to Incorporate Extra Candy Into Desserts: Keegan Gerhard

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Filed under: 5@5 • Halloween • Holidays • Think

Much a Twitter about Alton
October 24th, 2011
09:15 AM ET
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Alton Brown follows me on Twitter.

I know, I know, a few of you are probably pretty jealous right now. I like following Alton’s Twitter feed for a few reasons: he has a dry sense of humor, he retweets all the mean things people say about him and he’s interactive with it. People seem to have a love-hate relationship with Brown’s online escapades, and frankly so does he.

He initially joined Twitter to - as Brown puts it - "shut up" his agent, and there have been a few bumps in the road since then. Shortly after, a troll opened an account impersonating his wife, and Brown "had an aneurism."

“I don’t take that kinda crap off of anybody," says Brown - and left Twitter immediately.

Luckily for Food Network's "Good Eats" fans, Twitter was able to woo him back after their team promised to help avoid a repeat.

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Filed under: Alton Brown • Television • Think • Twitter

Breakfast buffet: National bologna day
October 24th, 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.

This a load of baloney that you're going to give a hoot about - October 24 is National Bologna Day!

Grab your favorite bread and get ready to stack up a sandwich that's just full of bologna. This sausage may be similar to an Italian variety, but the meat is all-American.

Chances are, you've seen Italian mortadella at your local gourmet deli. It's a ground pork sausage containing chunks of lard, based on a deli meat that originates in, you guessed it, Bologna.

Coffee klatsch
October 24th, 2011
05:00 AM ET
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Filed under: Buzz • Coffee Klatsch

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