Previous Next
Lick the screen
 
lick the screen
12:45 PM ET, July 11th, 2012
Barbecue Digest: It's a pig, not a fruit

Editor's note: All summer long, the Southern Foodways Alliance will be delving deep in the history, tradition, heroes and plain...

SEE MORE
lick the screen
11:00 AM ET, June 22nd, 2012
Barbecue Digest: Bar-B-Que buffet

Editor's note: All summer long, the Southern Foodways Alliance will be delving deep in the history, tradition, heroes and plain...

SEE MORE
lick the screen
01:00 PM ET, June 18th, 2012
Take a moment to stare at some barbecue

Barbecue means a lot of things to a lot of people. It brings together folks of all faiths, ethnicities, backgrounds...

SEE MORE
lick the screen
04:15 PM ET, March 5th, 2012
Lick the Screen - Boiled peanuts

This is a dish of boiled peanuts. You love them, you hate them, or you just haven't had them; they...

SEE MORE
lick the screen
04:00 PM ET, December 20th, 2011
Lick the Screen - Behold the s'moreo!

I've never liked s'mores and it's not for lack of effort. I grew up with the classic version of the...

SEE MORE

Latest posts

 
03:00 PM ET, July 3rd, 2012
Posted by:
Filed under: Affiliate • News • Think • Video

 
05:00 PM ET, July 2nd, 2012

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.

Editor's Note: Lily Raff McCaulou is an award-winning journalist, Knight-Wallace Fellowship recipient and a columnist for The Bulletin in Bend, Oregon. Her first book, "Call of the Mild: Learning to Hunt My Own Dinner" was published in June.

Growing up, I didn’t know anyone who hunted. Hunters, I figured, were probably just barbaric gun nuts. Then, eight years ago, I moved from Manhattan to rural Oregon, to write for a small newspaper. My perspective shifted when I began interviewing hunters for my articles and realized that although I had long considered myself an environmentalist, these hunters – most of whom scoffed at the “E” word – were more knowledgeable and thoughtful about animals and nature than I was.

Eventually, I decided to buy a gun and join them. But don’t worry, I’m still an environmentalist, loud and proud.

Five Reasons Why Hunting a Wild Animal Makes an Ethical Dinner: Lily Raff McCaulou

FULL POST

Posted by:
Filed under: 5@5 • Animal Rights • Food Politics • Hunting • Path to the Plate • Think

 
06:00 PM ET, June 28th, 2012

It’s been eight years since former California governor Arnold Schwarzenegger signed Senate Bill No. 1520 into law, prohibiting the sale and production of foie gras in the Golden State.

On Sunday, that ban from 2004 finally goes into effect.

As stated in the legislation:

“The bill would prohibit a person from force feeding a bird for the purpose of enlarging the bird’s liver beyond normal size, and would prohibit a person from hiring another person to do so. The bill would also prohibit a product from being sold in the state if it is the result of force feeding a bird for the purpose of enlarging the bird’s liver beyond normal size. The bill would authorize an officer to issue a citation for a violation of those provisions in an amount up to $1,000 per violation per day.”

But because of loopholes in the law, supporters of the fatty duck and goose liver say foie’ll be back.
FULL POST

Posted by:
Filed under: Animal Rights • Eatocracy TV • Foie Gras • Food Politics • Meat • News • PETA • Television • Think

 
03:15 PM ET, June 28th, 2012

Throughout the years, Anthony Bourdain has been cast as a punk-rock chef or as a food snob who will say anything to stir up a controversy.

For some he is the taste-making adventurer behind Travel Channel’s “Anthony Bourdain: No Reservations,” the eight-season strong series where globetrotting is experienced through a cinephile’s eye, an audiophile’s ear and a gastrophile's stomach. Still others just think of him as that dude who ate warthog anus that one time.

But actually, Anthony Bourdain is a nerd.
FULL POST


 
12:00 PM ET, June 27th, 2012

Nora Ephron, the prolific essayist, novelist, playwright, screenwriter and movie director, passed away on Tuesday at the age of 71.

Some of her most renowned accomplishments include the canon of romantic comedies, "When Harry Met Sally," "Sleepless in Seattle" and "You've Got Mail."

Her most recent film, "Julie & Julia," follows writer Julie Powell (played by Amy Adams) as she cooks her way through Julia Child's cookbook "Mastering the Art of French Cooking," and subsequently, finds a new recipe on life. Meryl Streep earned a 2010 Oscar nomination for her portrayal of the legendary bon vivant, Julia Child.
FULL POST

Posted by:
Filed under: Movies • Think

 
09:15 AM ET, June 26th, 2012

Chef John Currence's recent essay on the use of immigrant labor in restaurant kitchens sparked a debate that's still raging in the article's comments section. Hundreds of people weighed in, and over 1000 comments later, several themes emerged: work ethics of immigrants, why Americans don't seek restaurant jobs, and who bears the cost in the end.

But first, the results from our poll, which received over 21,000 votes:

If you knew a restaurant hired undocumented workers, would you still eat there?
FULL POST


 
01:00 PM ET, June 21st, 2012

Or just cut out the middleman and craft a pizza at home on the grill

Posted by:
Filed under: Childhood Obesity • Domino's • Fast Food • Health News • Pizza • Video

 
05:00 PM ET, June 20th, 2012

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.

With temperatures climbing into the triple digits, more people are reaching for a cooler version of their morning java. Instead of watered down iced coffee, try something that's cool from the start: cold-brew coffee.

Cold-brew coffee is indicative of its name: coffee grounds are brewed with cold, cool or room temperature water for a period of time (much longer than your average hot brew), and upon completion, served over ice.

"Cold-brew coffee is perfect for summer," says Ross Beamish of Caffé Vita. "It has a remarkably low acid content, maintains a caffeine content similar to traditional hot processes, lasts a long time and is very easy to prepare. It’s surprisingly mild, refreshing, and perfect for a warm day. It also makes a delicious addition to mixed drinks."

FULL POST

Posted by:
Filed under: 5@5 • Coffee • Sip • Think

 
Pinterest
Archive
April 2014
M T W T F S S
« Mar    
 123456
78910111213
14151617181920
21222324252627
282930  
| Part of