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.
As we gear up to celebrate St. Patrick’s Day, everybody knows about Guinness– but what about some of the unsung heroes of Irish beer and Irish-style beers that are available in the United States?
Here are five beers worth raising on March 17 - without the green dye, please.
Five Irish Beers for St. Patrick's Day: Ted Kenny
Matt Sloane is a CNN Medical producer. He seeks to rid the world of sub-par cheesesteaks.
As a Philly-area native, nothing offends me more than a bad cheesesteak - and there are a lot of bad cheesesteaks out there. So, having been a connoisseur for almost 30 years, I've learned a thing or two about what makes them amazing.
Let me be clear about something: there are steak and cheese sandwiches, and there are cheesesteaks. They are not the same thing.
Restaurants, take notice. If you call it a cheesesteak, it had better be greasy, cheesy, and chopped up. If there are chunks of steak, brie, or horseradish sauce, it's a steak and cheese sandwich.
So, what's the magic recipe for a perfect Philly cheesesteak? In this case, less is more. A good cheesesteak should consist of only three main components: the bread, the steak and the cheese. If you want to put fried onions on it, I'll give you a pass, but I personally am a purist.
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