May 20th, 2015

Comic: Doughnuts

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Welcome Greg Kirkorian to Put A Egg On It! He’ll be working with us this summer and will be treating us to weekly comics on the PAEOI blog. Come back next week for more.

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Muddling: your trick to bringing out essential flavors in fruit and herbs. It’s also an essential part of any cocktail that incorporates fresh produce. Smashing berries into a juicy mash, releasing ginger’s juices, and mixing different cocktail ingredients into one pulp: the muddler is the Swiss army knife of bartending tools. We’ve had a chance to try out Arctic Chill’s model, a stellar and light-to-use spin on the cocktail tool. Read more »

January 7th, 2015

Micro Review: The Chef Says…

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2015 means new resolutions, and well over 30 percent of Americans resolved to lose weight, with help from exercise and eating better. But what about cooking better? Making that millet and kale cleanse into something you actually want to uphold for the entire year comes down to great preparations.

The Chef Says, a consortium of chef quotes compiled by Nach Waxman and Matt Sartwell of Kitchen Arts & Letters, provides the motivation and inspiration to cook better this year.

In the adrenaline-swept, hot kitchen, chefs and cooks don’t have a chance to speak their minds. A diversion for chit-chat can send the kitchen staff down in flames, and if I’ve learned anything from interviews, it’s to not ask about cooking temperatures while a chef’s in front of a scalding range.

When they do get to talk, you can expect chefs to wax poetic on their craft. The Chef Says is a collection of quips ranging from Ancient Greece to the implications of modern molecular gastronomy. Each page offers a chef’s strong opinions, from meat eating to media. The snippets offer all of the arrogance, paranoia, aggression and creativity in the life of a chef. Whatever the sentiment, the book has the passion a chef’s life follows.

Here’s some of our favorite bites of inspiration for 2015:

“You don’t want a piece of liver that looks like a couch, so why should your chocolate cake look like a cuckoo clock?” -Wayne Harley Brachman

“Always entertain the possibility that something, no matter how squiggly and scary looking, might just be good.” -Anthony Bourdain

“As a chef you are likely to feel a lot of pressure, working from early morning to late at night and not really getting paid for it, but you keep doing it because you love it. You feel nobody understands you, and tattoos are one of the ways you try and communicate with the world outside, saying ‘I’m a chef. I’m a badass!’” -Kobe Desramaults

“This is the great challenge: To maintain passion for the everyday routine and the endlessly repeated act, to derive deep gratification from the mundane.” -Thomas Keller

“You must think like a child with the eyes of a chef, open and naïve. Never say something doesn’t work or is impossible to do.” -Juan Mari Arzak

-Tommy Werner

December 17th, 2014

The Cake Project – New Orleans

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We had an amazing trip to New Orleans for our ongoing tour project, If I Knew You Were Coming, I’d Have Baked a Cake. For a week, we spent the days interviewing local chefs, elementary school kids, artists, and a girl with a really, really lousy breakup history. In exchange for their stories, we cooked them a meal. On the last full day of our interviews, we celebrated with a party at Antenna Gallery, our host venue. Here’s what happened.

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The day after Thanksgiving, we packed up our leftovers and hosted a sandwich-making competition with Julia Sherman from Salad for President. The event was at the Flux Factory, an artist-run space in Long Island City. We had a blast! I hate to say it but historically, the PAEOI team has felt a little blah about Thanksgiving — you cook the same things every year and 9 times out of 10, the turkey is dry and someone brings those gross sweet potatoes with marshmallows. This year though, our minds have been blown. The sandwich makers were amazingly creative and put together some combinations we would never have considered. Sir Kensington’s provided some much needed, and delicious, condiments for our prep table. (Hello sriracha mayo!)

Scroll down to see the WINNING SANDWICH and a few other standouts.

Read more »

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If I Knew You Were Coming, I’d Have Baked A Cake
November 19-23, 2014

Press Street
3718 St. Claude Ave.
New Orleans, LA

Presented by Put A Egg On It
with Cutty Sark, Brugal Rum and Good Eggs

There will be a reception for the show on Saturday, November 22nd from 6-9pm, drinks will be served.

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“The better question in my case is what don’t I eat — my desk has been my kitchen table for a while so, really, anything goes. But if I had to name my regular snacks I would say a handful of nuts, Dang coconut chips (they’re dangerous), an avocado doused with a glug of olive oil, salt and Aleppo pepper, or I can never go wrong with a hunk of cheese, olives and salami.”

-Fiorella Valdesolo, Gather Journal

See more working snacks from the desks of our fellow food magazine editors in Put A Egg On It #9. You can order it here!

September 22nd, 2014

PUT A EGG ON IT #9!!

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Put A Egg On It #9 is stuffed! America Eats, a WPA-era survey of how we cook and eat; Etang Chen’s cinematic exploration of Taipei’s night markets; and the eerie landscapes of New York City’s take-out Chinese restaurants photographed by Lauren Zaser. Bonnie Pipkin creates a 35-course birthday meal at midnight, Paul Gerard insists on the vital importance of timing and Asza West suffers lonely romantic nights in Shanghai. This issue offers tasty tips, working lunches and recipes full of great epiphanies! Pre-order NOW! 

September 3rd, 2014

Walk-Ins Welcome

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Moving out ranks right along with laundromats and Dum Dum lollipops as my most loathed things.

It does have its perks though.

I always remember the food from moving out. When I left Charleston a year ago, my brother and I sat on my mattress (everything else was in the truck) and ate take-out from Kickin’ Chicken, my go-to college bar. The thick blue cheese and iceberg lettuce got a spear stuck through them. Kickin’ Chicken’s proprietary “smokin’” sauce brought far more tears than anything else in college. I haven’t been able to eat a buffalo chicken salad since.

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August 27th, 2014

The Duck Stock

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The scent of duck stock lingered in my apartment all day last Sunday. I spent that morning simmering a pot of fried duck bones for a few hours until the clear soup gradually turned into the white soup. It was my first time making duck stock but I was quite confident it was going to be good because, though I never consider myself as a good cook, I pride myself in making stocks. I have made pork stock, chicken stock, and beef stock and they all came out well. It should be the same, that’s what I thought when I decided to try the duck.

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