Lucky Peach Magazine, Fall 2015 (#16): The Fantasy Issue

  • Fried rice with conpoy and egg white (page 24)

    from Lucky Peach Magazine, Fall 2015 (#16): The Fantasy Issue Lucky Peach Magazine, Fall 2015 (#16) by Corey Lee

    • Categories: Rice dishes; Stir-fries; Main course
    • Ingredients: long grain rice; chicken stock; dried scallops; egg whites; rice bran oil; scallions
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  • Fried rice with conpoy and egg white

    • Rinshin on August 14, 2016

      I was curious about Chef Corey Lee's method of soaking dried scallops (conpoy) in water (normal) overnight and then steaming them (can be bought on amazon and Japanese markets) with chicken stock added. I used beef stock. I really liked the method and will be using this when I need to add dried scallops to my recipes. I normally use reconstituted dried scallops in my Asian dumpling recipes and soups and never added to fried rice. The rice recipe itself was very simple fare coming at the end of the courses to satisfy people who needs more food. It was quite bland except the taste of scallops coming through. The fried rice was fine, but I needed to add few more ingredients to make it tasty to be served as regular fried rice.

  • Jjampong

    • Rinshin on August 11, 2016

      Wow, a spicy and complex flavor version of Japanese champon noodle. I loved the taste. I used my own frozen beef and seafood stock but added the other ingredients David Chang includes in his stock to what I already had. I used all the ingredients except fresh clams ( used frozen clams) and dry Japanese ramen that I can easily make into tasting like freshly made ramen noodle. The Japanese version of champon stock is normally made with pork with seafood added, but I really enjoyed this beef & seafood stock version too. Delicious!

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  • ISBN 10 1941235069
  • ISBN 13 9781941235065
  • Published Sep 01 2015
  • Format Magazine
  • Page Count 144
  • Language English
  • Countries United States
  • Publisher McSweeney's
  • Imprint Lucky Peach

Publishers Text

Lucky Peach is a new quarterly journal of food writing. It is a creation of David Chang, the James Beard Award–winning chef behind the Momofuku restaurants in New York, Momofuku cookbook cowriter Peter Meehan, and Zero Point Zero Productions—producers of the Travel Channel’s Emmy Award–winning Anthony Bourdain: No Reservations.

The result of this collaboration is a mélange of travelogue, essays, art, photography, and rants in a full-color, meticulously designed format. Recipes will defy the tired ingredients-and-numbered-steps formula. They’ll be laid out sensibly, inspired by the thought process that went into developing them.

Each issue will focus on a theme, with contributions from Harold McGee, Ruth Reichl, John T. Edge, Todd Kliman and a cavalcade of other writers and artists.

The aim of Lucky Peach is to give a platform to a brand of food writing that began with unorthodox authors like Bourdain, resulting in a publication that appeals to diehard foodies as well as fans of good writing and art in general.