Lucky Peach’s New Issue Has Ads, a Guide to Ike Jime, and a Kinda
When McSweeney’s and David Chang released the first issue of Lucky Peach, the feedback was overwhelmingly positive. (Even the Times’ David Carr said the first issue was poised to teach less unconventional publishers a lesson.) Well, the second issue will be released next week, and we managed to snag an early copy and get a look.
(The woman in the story has evidently been in the bar since this happened and “thought it was the funniest thing ever,” according to a postscript on the story.)
The theme of the issue is “The Sweet Spot,” a reference not necessarily to desserts, but to eating food at its prime, whether that’s sea bass ten hours out of the water in a story about fishing and the ike jime killing method; or two-month-old blue cheese in a story called “Expired to Perfection.” To that end, Harold McGee also has a great breakdown of what happens when you dry-age things like steak; there’s a miso-making primer by Rachel Khong (titled “Miso Horny,” natch); Michael Ames drops a big feature called “The Ripeness and the Rot”; and Chang lays out his seasonally inappropriate guide to summer crab boils (“The trinity here is cold beer, angry crabs, and Old Bay”).
Check out some snaps from the issue in our slideshow.
Related: Lucky Peach Issue Two Drops November 15; iPad App Coming ‘Soon’
According to [the Rockland Inn owner], his friends ‘were out one night and they stopped to see a girl they knew. Her boyfriend wasn’t around, and, well, she had a Blue Dolphin, which is a vibrator. She let them pleasure her with it, and then they came to the bar and told the story.’ Later that week, Tommy and his wife came upon a blue, dolphin-shaped lamp at Wal-Mart, which they promptly purchased and placed atop the back bar in honor of the boys.
(The woman in the story has evidently been in the bar since this happened and “thought it was the funniest thing ever,” according to a postscript on the story.)
The theme of the issue is “The Sweet Spot,” a reference not necessarily to desserts, but to eating food at its prime, whether that’s sea bass ten hours out of the water in a story about fishing and the ike jime killing method; or two-month-old blue cheese in a story called “Expired to Perfection.” To that end, Harold McGee also has a great breakdown of what happens when you dry-age things like steak; there’s a miso-making primer by Rachel Khong (titled “Miso Horny,” natch); Michael Ames drops a big feature called “The Ripeness and the Rot”; and Chang lays out his seasonally inappropriate guide to summer crab boils (“The trinity here is cold beer, angry crabs, and Old Bay”).
Check out some snaps from the issue in our slideshow.
Related: Lucky Peach Issue Two Drops November 15; iPad App Coming ‘Soon’
Table of Contents. This issue is 176 pages.
An ad! (It's one of six in the issue.)
That's a shot of David Chang playing golf, Photoshopped atop the Arnold Palmer cake.
Blue Dolphins: the eponymous sex toy, a lamp, and one ingredient used in the Blue Dolphin shot.
Photo: Copyright,
Pennsylvania-style sweet bologna gets some love.
Chang, from his longer piece about eating in Kyoto, Kentucky, and Copenhagen.
David Chang revisits the idea of ssam burritos that he scrapped at Ssam Bar. He writes that after he gave up on trying to push the idea, "Roy Cho...
David Chang revisits the idea of ssam burritos that he scrapped at Ssam Bar. He writes that after he gave up on trying to push the idea, "Roy Choi started doing Korean tacos in LA. Now he's so successful I want to be him instead of me."
There's a section of fruit stickers.