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.
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Coffee klatsch
October 24th, 2011
05:00 AM ET
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Pssst! Got a sec to chat?

We are utterly thrilled when readers want to hang out and talk – whether it's amongst themselves or in response to pieces we've posted. We want Eatocracy to be a cozy, spirited online home for those who find their way here.

Consider the daily Coffee Klatsch post as your VIP lounge – the primary comments thread for readers who'd like to chat about topics not related to the articles we're running. That way, everyone knows where to find each other, and each post's comments section remains on topic.
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Filed under: Buzz • Coffee Klatsch


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