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.
Halloween is lurking around the corner and while the trick-or-treaters that come to your door, no doubt, want the classic candy brands they know and love, Halloween parties and office gatherings scream out for homemade peanut butter cups.
Homemade peanut butter cups might seem like a mystery - just how do they get the peanut butter inside the chocolate cup anyway? Lee Zalben, the founder and president of Peanut Butter & Co., solves the riddle with this step-by-step guide for peanut butter cups made in your own haunted house.
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.
When temperatures dip, Noah Dan, founder of Pitango Gelato, starts warming up guests with hot Italian sipping chocolate.
“It’s not like anything that comes from a powdered mix,” says Dan, who took inspiration for Pitango’s hot chocolate from the classic cafés of Turin, Italy. “True sipping chocolate must be dark, thick, intense, complex and, like all good things in life, bittersweet.”
The prep is simple, as the recipe contains only three basic ingredients: High-quality cocoa, milk and sugar. The real trick is finding the right cocoa powder because at this level of concentration any negative characteristics in the cocoa will be amplified, making the result less than stellar. Pitango uses organic cocoa from Costa Rica, which has a pure, intense chocolate flavor.
To make the cocoa, combine 2/3 cup cocoa and 1/3 cup sugar in a medium saucepan. Gradually add three cups of milk to the cocoa and sugar over low heat, mixing to avoid lumps. Be sure that the milk is heated but never reaches a boil. Continue mixing the chocolate on low heat until it is fully blended and thickens to a rich consistency.
Thick and potent, hot sipping chocolate is the equivalent of a coffee purist’s ultimate espresso. As such, this “adult” version of hot chocolate is meant to be savored slowly, in small portions (5 ounces or less). If the pure version doesn't cure what ails you, here are a few classic variations that use this hot chocolate as a base.