Lucky Peach Food Porn
Lucky Peach Food Porn
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Lucky Peach Food Porn
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Post #1 - June 5th, 2015, 10:33 amDavid Chang Eats a Pork Dumpling in Slo-Mo
Steve Z.
“Only the pure in heart can make a good soup.”
― Ludwig van Beethoven
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Post #2 - June 9th, 2015, 11:11 pmAnd he didn't even double dip!
Nice job, thanks!
(I just got my subscription)
b...There are some secrets which do not permit themselves to be told. (Poe)
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Post #3 - March 14th, 2017, 4:57 pmStaff at Lucky Peach learned they will have no jobs come May.
http://www.eater.com/2017/3/14/14926376 ... olding-ripCathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
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Post #4 - March 14th, 2017, 5:03 pmIf true, that's sad, sad news. I love Lucky Peach.Steve Z.
“Only the pure in heart can make a good soup.”
― Ludwig van Beethoven
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Post #5 - March 14th, 2017, 10:02 pm
That's sad news.There are some secrets which do not permit themselves to be told. (Poe)
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Post #6 - March 15th, 2017, 7:57 amI really like the magazine: the latest issue, "Chicken," is a fantastic resource, entertaining and informative -- there are dozens of kinds of fried chicken I have yet to try.
The closest they've gotten to an interactive website is retreading the magazine articles in a daily digest email. Occasionally a new nugget appears there, but mostly it's, "meh, I've read that before."
I will be sorry to see it go. I'm sure Chang and Meehan will continue to produce content somewhere -- you can't shut people like that up, once they get the media bug. I'm proud to see that Chang didn't just become the next Guy Fieri. If I was a bettin' man, I'd expect them to announce some sort of video project using Bourdain's zeropointzero crew (go back and watch season 1 of Mind of a Chef).What is patriotism, but the love of good things we ate in our childhood?
-- Lin Yutang
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Post #7 - March 17th, 2017, 9:22 amEven in death, well done. RIP http://luckypeach.com/we-need-to-talk/?utm_source=WEEKLY+NEWSLETTER&utm_campaign=56f8a171d1-EMAIL_CAMPAIGN_2017_03_14&utm_medium=email&utm_term=0_81468d4b7f-56f8a171d1-105767605"In pursuit of joys untasted"
from Giuseppe Verdi's La Traviata
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Post #8 - March 17th, 2017, 6:45 pmBehind Lucky Peach’s Closing, Colliding Visions
https://mobile.nytimes.com/2017/03/17/d ... osing.html
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Post #9 - March 20th, 2017, 1:16 pmI discovered Lucky Peach about a year ago when following Kevin Pang's next steps post Tribune.janeyb wrote:Who knew there was so much to learn about the lowly hot dog?
“The food of the Chicago proletariat, a meal born from scarcity. A modest serving of frankfurter and bread would get bulked up by lettuce, tomatoes, cucumbers—whatever was around, and cheap—to better satiate the customer," wrote Kevin Pang in the March 16 Lucky Peach.
Mark Reitman taught the Vienna Beef Company’s 2-day, $699 class. Pang took pages of notes and came away with seven important insights including lesson number 5:
“Squeeze My Peppers :
Most of the Chicago hot dog’s zing comes from the Mississippi sport pepper, a pinky-length chili pepper with vinegar heat and a waxy crunch. Outside a few dishes in the American South, the sport pepper—grown in Mexico—is really only found in Chicago...
http://luckypeach.com/seven-things-i-learned-attending-hot-dog-university/
So many fun and interesting articles. I will miss Lucky Peach too.
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