This periodical is awesome. Like I’m sad I finished reading it awesome. The inaugural issue of Lucky Peach, the new food quarterly from Momofuku’s David Chang and McSweeny’s, is nothing short of fantabulous. The writing is great, and how could it not be with Anthony Bourdain, and a host of other talented food-obsessed writers at the helm?
Issue the first focuses on Ramen, and in it’s pages you have everything you could want to know about the ubiquitous Japanese noodle; including it’s history, the types and styles of Ramen, where in Japan to get the best fresh, which instant brand is the best, and even how to make it. Apparently you don’t have to be a Japanese sensei to make ramen–just have a strong set of arms. I’m totally making fresh noodles/press-ganging my DH into doing the grunt work soon.
If all that wonderful noodle knowledge wasn’t enough, there is also a conversation between Bourdain, Chang and Wylie Dufrense about mediocrity; a host of ramen dish recipes including a broth from Momofuku; and a primer on eggs. Oh yeah, eggs. With a chart you can hang on the wall pinup style. *squee* The recipe for WD-50’s eggs Benedict is also included, and if I wasn’t stuck on how to make a cylindrical egg with no immersion circulator, I’d have attempted it already. Yep, that’s the sound of a holy chorus.
Please oh please tell me there’s an egg edition coming. I may just die happy.
I so can’t wait to make a batch of alkaline noodles soaking in fresh broth (I’m torn between the Momofuku Ramen Broth 2.0 and Bacon Dashi) and topped off with a perfectly soft boiled (I’m thinking 60-62 degree) egg. Ok, so eggy perfection might be a ways off, but I’ll happily take the rejects.
Mmmmmmmmm….. noodles & eggs.
Gastography 