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.
Autumn, to Jamie MacBain, marks the start of bourbon season. When the head bartender at Bourbon Steak in Washington, D.C. is not drinking the brown spirit neat with a splash of water, here are some of his favorite cool-weather cocktails to fall into.
Five Bourbon Cocktails for Autumn: Jamie MacBain
Hunting and fishing are on the rise for the first time in decades.
While hunting has always been a way for self-sufficient people to feed their families in a poor economy, another theory for its current popularity is that it can also be an affordable "staycation" for people trying to spend less on their vacations.
Steven Rinella, host of "Meat Eater" on the Sportsman Channel and the author of a just released hunting tome of the same name, says there's more to it. As an increasing number of Americans become interested in where their food comes from and want to play a part in making it, Rinella says that many are newly compelled to try killing their own meat.
If you make your way to St. Louis, Missouri, any time soon, ask a local to show you one of their barbecue specialties: snoots. In both editions of the classic guidebook Real Barbecue (1988 and 2007), authors Greg Johnson and Vince Staten put it this way: "First we'd better deal with 'snoots.' Snoots are part of the soul-food barbecue scene in St. Louis that will stare at you at the C & K, as well as any number of other places in town and across the river in East St. Louis. Snoots are deep-fried pig noses."
At Smoki O's, another St. Louis barbecue joint, they smoke their snoots for a couple of hours instead of frying them. Whether boiled, fried, or smoked, snoots get doused with barbecue sauce and are meant to be eaten right away.
While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
Taco 'bout a great day - October 4 is National Taco Day!
Flour or corn tortilla, meat or no meat, with guacamole or without - tacos provide an endless list of flavor combinations. This popular street food has made its way from Mexico to homes and restaurants the world over.
According to Jeffrey Pilcher, history professor and author of Planet Taco: A Global History of Mexican Food, the word "taco" likely originated from silver mines in 18th century Mexico. Miners would use little charges, or explosives, to break up the ore they were mining. They’d wrap pieces of paper around gunpowder for the job. Because of the wrap's resemblance, the taco took the name. (Gives new meaning to hot sauce!)