5@5 - Cuts of meat to purchase for grilling season
April 10th, 2012
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.

Some folks assert that Memorial Day weekend is the official beginning to grilling season.

While those folks are sitting indoors twiddling their spatulas until May, we'll be out stretching our toes in the freshly mowed grass and perfuming the air with eau de charcoal.

A burger is certainly an excellent, inaugural item to set aflame to, but the world is your (grilled) oyster; beef up your repertoire with Pat LaFrieda's favorite, grill-friendly cuts of meat.

LaFrieda is one of the stars of Food Network's "Meat Men" and the owner of Pat LaFrieda Meat Purveyors, a 90-year-old wholesale butchery that supplies more than 500 restaurants with every cut of meat you can imagine.

Five Picks Of Meat To Purchase for Grilling Season: Pat LaFrieda
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Filed under: 5@5 • Grilling • Grilling • Make • Techniques & Tips • Think


April 10th, 2012
02:00 PM ET
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French gastronomy is a male-dominated world, and its centuries-old traditions are fiercely protected.

So, although Anne-Sophie Pic is the daughter and granddaughter of Michelin-starred chefs, it was not always clear she would continue the family tradition.

But in 2007, with no formal training, Pic became the only female chef in France (and only the fourth woman in history) to earn the culinary world's top honor - a three-Michelin-star rating - for her family's restaurant, La Maison Pic, in the Rhone-Alpes town of Valence. While in 2011, she was voted World's Best Female Chef as part of the World's 50 Best Restaurants Awards.

Read the full story: 'World's best' female chef shares recipe for success

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Filed under: Chefs • France • Think • Travel • Video


Box lunch: Sushi robots and coffee texters
April 10th, 2012
12:00 PM ET
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Sink your teeth into today's top stories from around the globe.

  • Suzumo's sushi-making machine can make 3,600 pieces of sushi in an hour. Also of note: The soundtrack to the demonstration video. - Wired


  • Speaking of cybernetic revolt, the ‘Textspresso’ machine makes coffee when you text. - GeekWire


  • So you want to be a food writer? Here's a recipe for success. - Food 52



  • Foreign brewers want to woo Chinese drinkers away from cheap, local brews to ... Budweiser. - Bloomberg Businessweek
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Filed under: Box Lunch • News


Diet foods don't have to be a super bummer
April 10th, 2012
10:30 AM ET
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When you're on a diet, food consumes your life.

You can't eat carbohydrates, so you think about them constantly. You can't dig into your co-worker's candy drawer, so M&M's float across your computer screen like a desert mirage.

You skip the bar after work because that's where the margaritas live. And forget snacking after 8 p.m.; that would be breaking diet rule No. 364.

"I've hated diets all my life," says Lucy Danziger, who is ironically the author of a new weight-loss book, "The Drop 10 Diet."
"If I tell you 'Don't think about this,' that's all you can think about."

What if losing weight didn't have to be so negative?

Read - Eat more 'superfoods' to lose weight

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Filed under: Diet Tools • Diets • Health News


National garlic month
April 10th, 2012
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.

There's more than one way to peel a garlic clove! Luckily you've got all month to figure out how, because April is National Garlic Month.

There are so many wonderful uses for garlic, you'll be happy to have an entire month to test them all out.

In addition to being good for you, garlic is also the go-to condiment and seasoning in Asian, African and European cooking. Garlic appeared in central Asia over 6,000 years ago, and we've been putting it to good use ever since.

Simply roasting garlic produces a spicy yet almost sweet alternative to raw garlic, which can sting the senses if you're not careful (and/or cause major garlic breath). Garlic also excels as a main star in garlic bread, bruschetta and crostini, or as a flavoring agent for infused olive oils, stir-fry, or just about any pasta, meat or vegetable dish when the flavor needs an extra kick.
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Coffee klatsch
April 10th, 2012
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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