 5@5 is a food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe. Since the Harlem Shake has jumped the shark, let’s get back to a shake that really matters - we're talking about the good ol’ fashioned milkshake. Mark Robert Turner is here to make the transition a smooth one. Turner is the Operations Manager - and resident milkshake magician - of Bareburger, a micro-chain of organic burger restaurants. If you don’t own a blender, you can use an immersion or stick blender, which works just as effectively. If you don’t have either one of those, grab a stainless steel bowl and a whisk; you should never deny yourself a milkshake because you don’t have the right equipment. Five Tips To Make a Marvelous Milkshake: Mark Robert Turner  There comes a time in every food writer's life when they must reluctantly remove thine fancy trousers and succumb to the sugar-fueled enthusiasm the public expresses for mass market Easter candy. Last year, Americans spent nearly $2 billion on Easter candy alone, including milk chocolate bunnies, cream-filled eggs, jelly beans and, of course, the cherished, brightly colored marshmallow critters known as Peeps. The iconic chick- and bunny-shaped confections are made by family-owned candy manufacturer, Just Born, in Bethlehem, Pennsylvania. The factory hatches an estimated 4 million Peeps a day, which is enough to give to one Peeps treat to every person in Croatia. (You're welcome.) Should you find yourself hopped up on too many of the blood-sugar-spiking 'mallows come Monday, make the leftovers melt into memory with homemade Peeps ice cream.  Angry at his bank for taking too big a scoop in overdraft fees, one Pittsburgh ice cream shop owner decided to set up his own flavor of a community bank, with interest on deposits paid out in sweets. Ethan Clay, a 31 year-old Steel City native, began running the Whalebone Café Bank out of the Oh Yeah! Ice Cream and Coffee Company in January and says so far he's taken in around $660 in deposits, mostly from regular customers. He also performs cash back transactions and for a $4 fee, check-cashing services. "I want to skinny up these big banks," Clay said. "This is people putting their money together to transform the retail banking industry."  While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday. The best flavors come in pairs: peanut butter and jelly, cream cheese and lox and, of course, vanilla and orange via the Creamsicle. Owned by frozen dessert giant Popsicle, the favorite summer treat celebrates its history today on National Creamsicle Day! iReporter Percy von Lipinski celebrates July's National Ice Cream week, by spotlighting Vancouver ice cream shop, La Casa Gelato. The ice cream shop gained popularity throughout the years, being featured in publications like Gourmet magazine, and visited by food and television personalities like Martha Stewart. La Casa Gelato is known for its unexpected flavors.  It's as hot as a frying pan out there! Summer has officially reared its sweaty head with temperatures nearing triple digits throughout most of the country. If you're puzzled about what to eat in the heat, don't sweat it! We've rounded up all our summertime treats to cool you down. While we continue to daydream of swan-diving into a vat of soft serve, share your own tricks for keeping cool in the comments or Tweet us @eatocracy. If Burger King's new 510 calorie, bacon-studded sundae is any indication, people aren't going to stop putting pork in desserts anytime soon. I can't say I necessarily endorse that, though I've certainly contributed to the glut, myself, with a recipe for Bacon-Bourbon Brownies with Pecans in Food & Wine magazine last year.  Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up. Compared to the fast-paced world of juicing and organic chocolate, not much happens in the land of ice cream sundaes. There are exceptions, like when Burger King sticks a couple strips of bacon in a chocolate-and-caramel sundae and starts test-marketing bacon sundaes around Nashville. For those like me, who live in an idyllic sundae past and aren’t ready to mash up their charcuterie plates with their vanilla ice cream, the following are some places to check out. Especially if you don’t want your dog to feel left out when you dig into your ice cream. 
 Free ice cream - how cool is that? In celebration of their 34 years of business, on April 3, Ben & Jerry's Scoop Shops around the globe will serve up complimentary cones from noon to 8:00 pm. Founders Ben Cohen and Jerry Greenfield began the Free Cone Day tradition as a staff and customer thank you on the first anniversary of their Burlington, Vermont, store in 1979. The company was acquired by Unilever in 2000, but the custom remained. The company is expected to give away more than 1 million cones of ice cream or Greek frozen yogurt worldwide during the event. Most Scoop Shops will partner with a local charity to raise money and awareness for the cause of their choice. The Vintage Cookbook Vault highlights recipes from my insane stash of books and pamphlets from the early 20th century onward. It's a semi-regular thing, as is the Reader Challenge. When folks are using sidewalks as griddles and baking biscuits in their cars, you know you've got a heat wave on your (sweaty) hands. Take a tip from the folks at Knox who published "Dainty Desserts for Dainty People" way back in 1915. They didn't need any newfangled plug-in freezers or schmancy ice cream gizmos to keep cool in the middle of a blistering summer - just a block of ice in a chest, or crushed ice mixed with rock salt. Where'd the ice come from without a home freezer? Let's not get too hung up on the details (a strapping delivery gent would come around with a wagon full of blocks and some tongs) when there are brains to be frozen and tongues to be tantalized. Here's your assignment, should you choose to accept it. |
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