I am a Kansas City Barbeque Society certified barbeque judge. Got an official pin and everything. Granted, anyone with a few bucks in their pocket and a free afternoon can qualify for this distinction, but I like to mention it as frequently as possible.
I also like to pretend that this makes me particularly qualified to assess the merits of McDonald's mercurially available McRib sandwich, seeing as it has "rib" in its name and all. I was wrong. There is no expertise needed. There are, for that matter, no teeth required for the consumption of this sandwich, in semi-discordance with the sandwich's signature "CHOMP!" campaign of the late 1980s.
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.
Kitchens are naturally scary places: there are open flames, an abundance of sharp knives and vats of boiling oil.
With Halloween lurking just around the corner, Jesse Mallgren of Madrona Manor in Healdsburg, California, gets in the spirit of things by sharing a few horrific tales from the culinary crypt.
Five of the Worst Things I've Seen in a Restaurant: Jesse Mallgren
Coke cans are getting a whitewash.
From November 1st through the end of February, Coca-Cola (KO, Fortune 500) will release 1.4 billion white Coke cans in the U.S. and Canada, each showing polar bears against a field of white. The temporary redesign is part of a joint campaign the company is undertaking with the World Wildlife Fund to protect the Arctic habitat of its wintertime mascot, the polar bear.
"We're using one of our greatest assets - our flagship brand, Coca-Cola - to raise awareness for this important cause," Muhtar Kent, Chairman and CEO of the Coca-Cola Company, said.
Previously - How I kicked my Coke habit
Sink your teeth into today's top stories from around the globe.
I'm half-conscious and alone in an Atlanta hotel room, and I've been banned from coming into the CNN.com office and passing this crud onto anyone else. It's the flu, I think - headache, dry cough, aches and a throbbing headache. I've been holed up here for a couple of days, swilling the orange juice and TheraFlu I stumbled out into the street to buy, biding time until my flight back to New York tonight.
It's utterly miserable being sick away from home – not just because loved ones and comfy clothes are far away, but also because it's just so hard to get the right food to eat. At home, there's chicken soup and toast and tea, edible in bed or on the couch with a friendly dog and hot and cold running episodes of Law & Order. In the center of a strange city, such comforts seem as rarefied and precious as a truffle-studded tasting menu at a multi-Michelin-starred restaurant. And frankly, I don't even think I could choke that down right now.
While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
If you can eat it, you can fry it - October 25 is National Greasy Food Day.
Fried until crispy, sprinkled with salt or doused with sugar, these impossibly unhealthy but oh-so-amazing foods all glisten with grease and hit the spot. How frequently you indulge in greasy food is your prerogative, but today, all bets are off.
Frying treats in oil or butter is nothing new, so we can't blame our current obsession with deep-frying everything but the kitchen sink on America alone. Since the Medieval days, people have been dunking foodstuffs, particularly those of the dough persuasion, in oil. "Fritters" are considered to be the first fried delicacy.
Emeril Lagasse knows the way to a consumer's heart is through food. With over 2,000 television episodes, 16 cookbooks, and 12 restaurants to his credit, the 52-year-old chef and restaurateur turned his name and culinary prowess into a financial empire that employs 1,700 people.
Long before he became a household name, and his catchphrase "BAM!" became popular, Lagasse was a young chef who worked his way up to the position of general manager at the legendary Commander's Palace in New Orleans. In 1989, he opened his first restaurant, Emeril's, and four years later, inked a lucrative television contract with The Food Network, resulting in a 17-year run.
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