Try This at Home
You haven’t been a part of the counterculture until you’ve made goulash from stolen
pork butt in a house with no heat or running water. Vulture has the recipe for Betty’s
Squatter’s Goulash from last Sunday’s
Mad Men. [Vulture] —Sophie Gilbert
Sorry in advance for getting “Last Resort” stuck in your head, but this Papa Roach
“recipe” is pretty hilarious. (Although I wouldn’t actually try it at home.) [BuzzFeed] —Tanya Pai
Rhubarb Eton Mess sounds even dirtier when you say it with an English accent. This
recipe for a classic British dessert seems a good match for spring’s tartest arrival.
[Taste] —Shane Harris
How to cut up a whole chicken. Great for making stock. And relieving aggression. [New York Times] —SH
The secret to the best Negroni ever? Can’t disagree with this Napaman fellow. [Napaman] —Jessica Voelker
They’ll Be There All Night; Don’t Forget to Tip Your Waitresses
Sure, American restaurants tweet away about specials and promos, but what about in-house
breastfeeding jokes? The Awl picks out “The Only Turkish Restaurant in London You
Need to Follow on Twitter.” [The Awl] —Anna Spiegel
Dock the Kass . . . bah?
When it comes to sequestration, hotness will not save you—White House assistant chef
Sam Kass told reporters that he might be being furloughed due to budget cuts. THANKS, HOUSE
REPUBLICANS. [HuffPo] —SG
Unfair Trade
Pods are taking over the world. The
Guardian reports on why Nespresso coffee is “the ready-meal of coffee—hugely processed and
overpriced compared to the raw ingredient.” THANKS, GEORGE CLOONEY. [Guardian] —SG
Newsy Fare
Think what you will about Margaret Thatcher the politician—you can’t deny helping
invent soft-serve ice cream was a great service to humanity. [Esquire] —TP
Eat those eggs, youngins. Share Our Strength’s founder shares some pretty stunning
stats on schoolkids and the most important meal of the day. [Billy Bearing Witness] —JV
Did you know the Port of Virginia is a leader in distributing food to famine-stricken
parts of the world? About 5,700 20-foot containers of food left the US through the
port in 2012. [Daily Press] —Marisa Kashino
Fast Food Nation
The brave staff at
Boston magazine taste-test the latest monstrosity from ubiquitous Massachusetts chain Dunkin’
Donuts: the glazed doughnut breakfast sandwich. [Boston Daily] —TP
Diving for Dinner
Pro: The food is free! Con: It came from a dumpster. [Time] —MK
Farm Watch
Because obviously it’s the
taping of animal cruelty that is the problem. [NYT] —JV
Exploding Chicken and a Stoned Staff
We all know professional kitchens are a dangerous place, but these anecdotes from
New York chefs go way beyond cuts and burns. [NYT] —AS
Welcome to Washington, DC, where getting a poor-tasting burrito is a life-threatening
experience. [HuffPo] —Chris Campbell
Thieves in Germany stole 5.5 tons of Nutella, valued at about $21,000. Do we really
need to ask what their motivation was? But if a giant crepe restaurant suddenly opens
in Niederaula, maybe start asking questions. [CNN] —SG
In One
End . . .
Farts and poop = serious reading. Journalist Mary Roach discusses her new book,
Gulp: Adventures on the Alimentary Canal. Spoiler alert: It’s all about what happens to food after you put it in your mouth.
[NPR] —SH