Ripped from the Headlines:
A looks at what happened to Big Apple Pizza’s Yelp profile after the photo of the spot’s Republican owner, Scott Van Duzer, bear-hugging Obama went viral. [NPR] —Tanya Pai
The Fat Chronicles:
A warning against rising American softness and obesity—by John F. Kennedy. [Sports Illustrated] —Todd Kliman
The Texas State Fair proves you can deep-fry anything, from lattes to Jelly Bellys. Here’s a history in pictures. [The Atlantic] —Ann Limpert
So there are 1,090 calories in the McDonald’s Big Breakfast With Hotcakes. [Well+Being] —Jessica Voelker
Famous People and Their Food:
The devil takes her yellow raisins in a plastic container. [Tumblr] —TK
Paris Review looks at power-lunching through the ages. [Paris Review] —TK
Almost as good as Tom Haverford on apps and ’zerts: this remix of Ron Swanson’s bacon rhapsodies. [Vulture] —AL
Gross-Outs and Health Scares:
If you want to know why English food is so generally bad, this piece by the novelist Will Self is a good place to start. You’ll learn all about “pea wet” and the “tightly coiled nubbin of greyish meat” known as meat pie. It’s absolutely, positively unappetizing—though a fun and energetically written read. That’s the English for you: great on the page, iffy in the kitchen. [New Statesman] —TK
Repeat after me: “Can I get that without ricotta salata?” [Gawker] —JV
The Week in Fancy Restaurant Fetishizing:
They keep coming: another fascinating article about Eleven Madison Park. [New Yorker]—JV
Feedback:
With “The Only Recipe for Ice Cubes You’ll Ever Need,” Jeffrey Bloomer finds a bright spot in the “endless slog” of comments on recipe sites—and I find new faith in users of the Internet. [Slate] —TP
Stuff That’s Actually Useful:
I’m chronically undercaffeinated, so this infographic of all the different ways to make a cup of coffee made me deeply happy. [Pop Chart Lab] —TP
An ode to the ingredient I probably use more than any other. [Slate] —AL
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
