Put A Egg On It #16

by Food&

€12.00

Put A Egg On It reaches a SWEET issue #16! We munch about with iconic writer Vince Aletti and confab over fried red snapper, sofrito and plantains with artists Billy Sullivan, Ava Berlin and John Cameron Mitchell! This issue also features Maria Manhattan’s exhibit The Box Lunch, an irreverent take on Judy Chicago’s The Dinner Party; a Staten Island cookout and… VHS Cuisine?! Wait, there’s more! Kimberly Chou Tsun An’s tale of the Taiwanese diaspora in the suburbs of Detroit and their trips to Canada for dim sum and groceries; Gretchen Mahnkopf’s New Orleans observations while bartending at one of the city’s premier dive bars – The Abbey; Alicia Kennedy’s ruminations on being a cocktail writer from Long Island and how its namesake drink, the Long Island Iced Tea, haunts her. Contributors also include Adrain Chesser, Anna Dunn, Nate Doyle, Damien Florébert Cuypers, Ramsey Ess, Elisenda Fontarnau, DingDing Hu, Amelie Kang, Mike Reddy, Jennifer Robichaux, Elazar Sontag and Carter Wilson! The recipe section is all SMALL PLATES! You can say tapas if you like, though. It’s fierce being green.

THE TASTIEST ZINE IN THE WORLD
You live in a place without a proper kitchen but you invite your neighbors over for sukiyaki anyway. They’re dancing around your room while you cook dinner in an electric hot pot balanced on a stool near the window. After dinner, the conversation never ends. You’re sitting at the table long after dessert is served, smoking, drinking the last of the wine, picking at the leftovers, making coffee and telling stories. Your pal is taking pictures of the forks stacked up and the wine stains on the table cloth while the cat is asleep on another guest.

You wake up late and make more coffee, sweep the remnants of last night into the hallway and wave at George on his way to the bathroom. There’s a little leftover food from dinner. You rummage further into the fridge: rice in a takeout container, a handful of stir fried green beans, sriracha and soy sauce. You get that going on the big skillet hot plate by the desk and the finishing touch is a perfect fried egg on top.