If I Knew You Were Coming, I’d Have Baked A Cake
November 19-23, 2014
There will be a reception for the show on Saturday, November 22nd from 6-9pm, drinks will be served.
“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!
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!
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.
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.
Sake’s not something I’m used to having a lot of, so in this gin-based cocktail, it’s being used like you’d use dry vermouth, a milding agent that tempers the main spirit and is delightful with plum, mint, and lime.
Deno’s Wonder Wheel by Tommy Werner
My previous associations with Coney Island were these: the yellow vacuum-sealed Nathan’s Hot Dogs (imported!) I saw as a kid in South Carolina and a scene from Big when Tom Hanks and Elizabeth Perkins go to the amusement park for one of their first real dates. It’s a turning point in the movie, when Hanks has come to terms with being a grown-up. By now, he’s still a 12-year old trapped in a 30-year old’s body, but the tension isn’t what drives this scene. He’s not fighting his adulthood while out on this date. His inner secret shows when he’s gleeful on the rides, and his innocence is all there when he wipes a blob of mustard off of Elizabeth Perkins, but he treats her like a peer, not a grown-up. Since moving to New York, I’ve put a lot of my experiences in the context of Big; Coney Island isn’t an exception.
Even though Food Network is experiencing some lower ratings, you could say we live in a golden age of food broadcasting, where a daily task has been elevated to a glamorous spectacle. Can you imagine an entire network, or even an entire show, devoted to some other reasonably manual task, like, say, cleaning a bathroom? Food television created a new cult of personality around TV hosts, destroyed a few professional careers, and lifted the lives of certain home cooks into gastronomical icons. I have a number of favorites.
A few weeks before my road trip from upstate New York to Minnesota with my friend Jay, who is Yelp’s faithful audience, I came up with the idea to find out who would recommend us better dishes between Yelp and waiters. I would be on waiters’ side, ordering anything recommended by them. Jay would be on Yelp side, checking reviews before making her decision.
Briefly, we decided to turn our 800-mile trip into a tasty and friendly competition of what I believe it is fun and what Jay believes it is good. To my delight, the waiter won the first round at the contemporary sushi place in Chicago. But the next morning, Yelp scored the point.
Two more meals left here.