Read issue one online

LETTER FROM THE EDITOR
This was easy.
It was time to get active, time to put some skin
in the game. The goal was to produce.
In a historical moment when our culture has become overrun with
lifestyle marketing mavens and passive Facebook-driven swagger
peddlers, I thought it was a good time to step back and see what all
these folks are actually offering us-be it products, a dinner special
or what passes for an offline social life these days. Like Fugazi
said, "Never mind what been selling, it's what you're buying..."
The old time gatekeepers who we all used to look up to got
slid a fiver and left the doors open. And then the barbarians
took over! The order has been thrown into upheaval.
Artisanal Creative Directors are dressing up like Paul Bunyan
and bros are twittering to their bros about being bros whilst at
dinner with a real woman. We had to be the kibosh on that, yo.
I didn't want to make a print magazine because it was retro, I
wanted to make one because it was the correct thing to do.
I wanted you to feel this, feel me?!
Above all, I wanted to do something fun and making things with your
friends like Nick Zinner, Eddie Huang, Diplo, Justine D and Brooklyn
Tailors is really fun. Making a magazine is EXTRA FUN because you get to
call-up people who don't know but would like to, like Dr. Jay Parkinson
and Bridget from downtownfrombehind and get them in the mix, too.
Social alchemy at work, young bucks.
Of course, as a physical publication we had to reduce this whole
product down to what matters to all of us: being cool, looking sharp
and getting laid. Consider this a guidebook—a "step by step booklet/
for you to get/your game on track/not your wig pushed back"-to all that.
This isn't for the irrelevant hall of famers, the halfway crooks, the
powers that be or the old boss. It's for you- the new bosses, the new
faces, the guys who want to get elevated and we hope you dig it.
Peace + Positivity,
Elliot Aronow
New York City
November 2011
_____/300
O UR S HO W
W I T H E L L I OT A R O N O W
ISSUE 1 WINTER
E L L I O T A R O N O W - H O S T, E D I T O R , P U BL I S H E R
I T S O U R S H O W. C O M
J U L I A N K A H LO N - D E S I GN , D IR EC T I O N , GR A P HI C S
R B T T GR . C O M
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Quality: Do some research, and make an investment.
Look for a company that specializes in tailored
clothing rather than fashion collection brands.
Fit: If you can, go bespoke (or made to measure if that is a
stretch). A good suit is about fit above all else, and a suit is the
single hardest thing in a man's wardrobe to fit properly. If you
don't go custom, know that you will need a good tailor to perform
some alterations. In my years doing this I've never seen a single
guy try on an off the rack suit and not have there be at least a
couple of things that needed to be adjusted. Don't expect to just
walk out of the store with a suit. Your work is not done yet.
Style: Keep it simple and classic. The key vibe with a suit is subtlety.
You want the great fit and quality to be what stands out above
all else (see above points). The Brooklyn Tailors sort of 'standard'
configuration is a 2-button notch lapel jacket, slightly-slim lapel
(2 1/2 to 3 inches), double vent, soft natural shoulder (minimal
padding), with a modern but comfortable slim fit. The jacket is a bit
shorter than most, but again, not anything too drastic. We cut our
trousers with a mid rise (sits just above the hips), narrow through the
hips and leg. Not tight, but close fitting, and with a pretty tapered
leg opening. We usually do a plain hem but lately I'm liking a cuff.
On a more casual suit we'll often do patch pockets on the jacket.
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The one area where a suit MUST fit well off the rack is in the
shoulders. First look in the mirror and see if you have sloped or
boxy shoulders. If you have particularly sloped shoulders,
a standard jacket will often crease and droop at the
back and the sides under the armhole. I generally prefer
jackets without much padding in the shoulders, but guys
with very sloped shoulders will benefit from a bit more pad
as it raises the jacket up and will hopefully crease less.
If you have especially 'square' or boxy shoulders - a
standard jacket will often be very loose around the
neckline and the lapels will bulge out and not sit flat
against your chest. Look for a very minimally padded
jacket. The pads will only square your shoulders further.
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Your first suit should be a solid, medium grey. This is the
ultimate utility suit and is great for weddings, business
or just looking cool whenever. Darker grey is more
conservative while lighter grey is a bit more adventurous.
Avoid 'fake' and 'faux' anything. Ever wondered why there's four
buttons sewn onto your sleeve that don't open? Tailors used to
put buttonholes there, but it takes more time and makes it harder
to adjust the sleeve length once they are added. Consider
taking your off-the-rack purchase to your tailor, and have him
adjust the sleeve length as needed and add functional (working)
buttonholes. It is extra cool to undo the last two working buttons
on your sleeve and show that they open: that's on some Italian
pimp shit in a good way. Look for genuine horn, shell or other
non-synthetic buttons, no plastic. Remember, even if you are broke
you can always replace the cheapo buttons from a Uniqlo blazer
with expensive ones and your jacket will look 100x better.
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Sleeve length:
Don't let your shirt sleeves fall onto your hands. The shirt's cuff
should hit the end of your wrist. As for your jacket's sleeve, it should
be above your wrist, so that your shirt's cuff is visible. Anywhere
from a quarter to three quarters of an inch of shirt sleeve works
well. If your shirt and/or jacket sleeve are too long, it instantly
makes the whole garment look like it's too big on you. fig. 1
Pant length:
Elliot and Danny prefer a pretty narrow leg, which tends to work
best with a shorter pant length. Danny wears his at a length where
the pant just barely grazes the top of the shoe, but doesn't break
(bunch up) at all. Elliot sometimes goes a bit more rakish and shows
off some heel. If you'd rather the pant hit the shoe a little more
and cover your socks (recommended for bigger dudes), go for it,
but I'd make sure that you don't have too heavy of a break. It
disrupts the line of the pant and makes everything dumpy. fig. 2
FUN FACT: CONSTRUCTION OF A JACKET
Hand tailored or canvased jacket? The main dividing line in terms of
quality has to do with the way the jacket has been constructed. Most
off-the-rack, mass-produced jackets these days are ‘fused’ which
means the inner structure is held together with a heat-activated glue
material. Jackets made this way don’t drape as well or last very long.
A better jacket will be ‘hand-canvassed with horsehair canvas’ which
means that the inner canvas is carefully hand-stitched to the outer layer
of fabric. This is very tricky and labor intensive, but well worth it.
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fig 1
fig 2
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How do you up your game? A little attitude goes a long
way. You don't have to do anything 'crazy' to look like a
don. Again, good fit, good quality, and the right style
are all you need to stand out and impress. But...when
you've got your basics covered (solid grey, solid navy,
solid black) you should be thinking about some more
unique fabrics that can feel a bit more special. Tweed,
corduroy, checks (glen plaid). Elliot and Danny are not
so big on striped suits (too ‘power broker,’ ) but striped
shirts are great for a retro, post-Beach Boys sort of vibe.
How to really wear your suits: Don't be afraid of them.
Invest some money in enough of them, and then don't
treat them too preciously. Wear them. Often. You don't
need to dry clean them more than twice a year unless
you spill something on them. It is okay to throw them on
the floor and get a couple of wrinkles. It is okay to let
them wear in. In fact, they look even better worn in.
You don't want to look like you've put on a suit because you
have to, like it is a uniform that you are required to wear.
You should spend the time, energy and funds to get the
suits that get you hyped to get dressed and that represent
you as a flavorful individual. Dressing your age does not
mean conforming! As a general rule in life, nobody worth
knowing ever looks down on the guy who chooses to be just
a bit more dressed and put together than everyone around
him. Do you want to dress like a boss or like a drone?
Special Thanks To Brenna and Danny Lewis.
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Nobody likes that guy. The one who refuses to venture past
Union Square on some sort of bogus principle that nothing
above 14th Street is cool. That guy is missing out on most
of what Manhattan has to offer. He’s also a dick.
But if you’re a Lower East Side lurker who’s just uneducated
about where to kill time in the nosebleed numbers, that’s a
different story. Any of these spots will provide a familiar-feeling
port in the uptown storm and are ripe for pairing with a trip to
one of those institutions you don’t frequent enough – including
the Maysles Cinema or the Studio Museum of Harlem.
Enjoy exploring awesome spots outside of your
comfort zone. And don’t worry too much about heading
uptown. It’s not like you’re going to Queens.
Whether you’re trying to pick up a Columbia student or you’re one of
those guys who thinks Harlem is the new Bushwick, there’s no punker
place above 96th Street than the Ding Dong. Open since 2001, the bar’s
plastered with fliers from shows you wish you were at and attracts
the sort of crowd that would have called Mars Bar home if it wasn’t a
million blocks downtown and totally inconvenient for drinking the night
before a British Lit final. Expect nothing more than cold beer,cheapish
whiskey and a track from “Singles Going Steady” to blare every so
often. Not necessarily a destination – there are dives playing The
Replacements in almost every neighborhood – but a perfect coolguy spot to keep in mind if you ever tangle with the triple digits.
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A cousin to downtown’s Hudson Bar & Books, this smoker-friendly
lounge isn’t for the feral or underdressed. A handsome bar with a
dress code, not exactly cheap drinks and a menu of precious food
(do fuck with the finger sandwiches), this place sports book-lined
walls and attracts plenty of dudes in seriously wide ties — some
of whom, to their dad-like credit, rock baller jobs and are worth
rubbing elbows with. Overall it’s also a luxurious place to get all
Whit Stillman, light up, toss back a few and wax intellectual with
your tweedy friends. Also prime for romancing those I-work-in
publishing-and-live-on-York kind of people. They eat this shit up.
1020 Lexington Ave. E. 73rd St.
After a trek uptown, you’ve gotta eat. And there’s no place better
to do that these days than at superstar chef Marcus Samuelsson’s
Lenox Avenue hotspot. In a March review, the Times said “the scene
is amazing” and wasn’t lying. The place is always packed with locals,
with young people, with old people, with museum directors and
magazine editors and girls who look way too cool to ever talk to.
Dude, the president had dinner there. Most people who tuck into the
grub are generally destroying plates of the “Fried Yard Bird,” which is
what you call fried chicken when it costs more than $20, and tossing
back cocktails like the Earl of Harlem, which boasts bourbon, tea
and coriander syrup and will fuck you up. If you only know one
place to eat further north than the Breslin, this should be it.
310 Lenox Ave., betw. W. 125th & 126th Sts.
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Doctor Jay Parkinson
If you’re pressed for time, you should know that Jay Parkinson is
one of the most forward gents in the health game right now. He
started-up a practice in Williamsburg in 2007 where people would
set up appointments via Google Cal and pay via Paypal. With low
overhead and positive thinking as tenets of his plan, Parkinson is
bringing this message to the masses.
Last year, Fast Company named him the "Doctor Of The Future." As
of late he's been busy with his wellness/design venture The Future
Health. And now he's in OUR SHOW Magazine!
1. At what point in your career did you
recognize that your vision of health care
was radically different from the old school?
I’ve always thought that doctors defined health too narrowly.
If it’s not fixed by a pill or scalpel, what can we offer? I realized
quite early in medical school that doctors were simply treating
the symptoms and not the real problem—the number one killer
in America—bad lifestyle. But in order to lead a wonderfully
fulfilling life, we have to look at health as being the optimal mix
of good food, fun movement, real relationships with people you
love, financial success, a job that leverages your best skills, a
neighborhood that makes health easy, and the wild card—sex,
drugs, and rock & roll. I threw that last one in because health has
traditionally been so burdensome and black and white. But in real
life, health is grey and life is fun.
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2. What are your feelings on services
like Web MD? Is there a limit to how well
patients can diagnose themselves online?
Web MD and the like make money off the number of pages they can
produce on the internet. They crank out hundreds of new pages
a day just so they can sell more ads. Complexity and voluminous
information confuses. For the most part, health on the Internet is
designed to confuse us in exchange for selling ads. However, I’m all
for giving everyone access to information that’s been previously only
available to professionals. The challenge here is separating the good
and the bad sources—the information that’s not simply designed
to ultimately sell you drugs. I typically ask people who contact me
what they think they have and what links have influenced them.
3. What companies or services have
influenced your company the Future Well?
I think the lean startup mentality has been the most
influential for me. A mentor who owns a digital firm once
told me that his company grew very large at one time,
and the larger it got the further he got from doing
the creative work that he loved. So we’ve kept it very
small and very lean so we can work with the clients we
want to work with. We don’t have to bring in revenue
just to maintain overhead. It’s really wonderful.
But the companies that have influenced me most surely
aren’t healthcare companies. They’re companies and people
like Rapha, Bicycle, Lululemon, Jamie Oliver and others
that place design, simplicity and beauty on such a pedestal
that they inspire you to be a more healthy person.
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Jay Parkinson continued...
4. Times are tough—tell us about some
things that we should feel optimistic about
that are going down right now in your field.
I look for inspiration in health, not medical. When
we were kids, whole foods were something 100 hippies in
California were eating. Now the healthy food movement
is moving into the mainstream. In fact, in Michigan, food
stamps are now worth double at farmers’ markets.
That’s a wonderful program that will hopefully spread to the rest
of the US. There is a health revolution arising in our culture. People
are simply becoming more health conscious. It’s starting with
those who can afford it. But that’s exactly how all things start.
If the iPhone was first marketed to my parents, it would
never have gained such popularity. This is one case where
the trickle down theory actually works. It will just take some
time. In 1964, the surgeon general released a report saying
smoking was bad for you to a culture where 50 percent of
adults smoked. Now, only 12 percent of adults in NYC smoke,
taking 47 years to reduce smoking by 38 percent. It’s a long
slog when it comes to changing a culture’s behavior for the
better, but that’s just the way things are. I can still say I’m
ridiculously happy to be alive and working as hard as I can
to simply get people to pay more attention to our health.
Holler at the Doctor: jayparkinsonmd@gmail.com
http://thefuturewell.com
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EDDIE HUANG IS A CHEF, AUTHOR AND TV HOST. HE’S ALSO ONE OF THE TRUEST G’S IN THE
GAME. HE JUST OPENED BAOHAUS ON 14TH ST. EAT THERE!
What were you like as a kid? Rough or studious?
I mean, you got to read the book, Dun. I was tabbed as a gifted kid early on, so
I was always in those classes, but I had to fight a lot cause I was the only Asian
kid and people would step to me. I got taken out of school and transferred a lot in
elementary/middle school. Five schools in seven years. I wasn't a kid looking for
trouble, but I had to do my thing cause people were ignant. Then by the time I got
to high school, subconsciously, I flipped the script and kinda became the bully. It's
whatever though, live and learn. Fighting is stupid. Make babies, get money.
Please name check the brands you rocked in 1995.
Ohhh shit, Nautica Competition, Polo Sport, Tommy Hill. I had the ill blue
jumpsuit with the kangaroo pouch, Mecca, Enyce, North Face, Starter, Apex hats,
sports jerseys, mo-fuckin GOGGLES like RZA, Wu-Wear, Outkast shit, Nike,
Nike, Nike, basically all that shit Raekwon shouts out in "Spot Rusherz." Piercing
Pagoda silver chains wit fake ice. My brother used to buy them chains out the
back of The Source and shit. Haha, "This ninja had mega ice on/ chips ahoy!"
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Name one thing about the restaurant business
that sucks and will never change.
Shit, the idea of "professionalism" is what bothers me about all businesses.
These people want authentic, home cooked food, a cool downtown vibe, they
want to feel like they in your grandma's kitchen, but then they want you to be
like the ninjas at Chipotle. YO, let me AXE you a question. Have you ever hot
boxed Chipotle? No. Does your grandma advertise that she served up a billion
heads? NO, cause she ain't a ho like Ronald McDonald and neither am I.
I know that the floor at Baohaus One sucked and people complain about
the "appearance" of the employees, but I'm not gonna tell this dude to
fix his face. That's that motherfucker's face. It's not appetizing, but I’m
sure his momma loves him. And, I'm gonna fix the floor but I just bought a
new spaceship on 14th street btw 2nd and 3rd, so hold me down y'all.
The kid is broke right now! I spent all my bread on the new joint.
The best part of NY besides the weirdos are neighborhood businesses.
Places like Katz's that has a horrible fucking ticket system or Shopsin's where
Kenny boots you for being a Yelper or having a vagina. Or the delis in
Brooklyn that don't serve pork but let cats walk on the counter they make
your sandwich on. Where else do people do it like that? When all the
individuality and creativity is gone, yall will regret it... Extra flavors. The world
has just become so sterile and flavorless. For real, Earth, I'm over you son.
What was your back up plan in the event
the cooking thing didn't work out? Did you
have any other options at the time?
I was honestly selling t-shirts and sour when we first opened
Baohaus. That was the entire plan. Real genius level shit.
When did you begin to treat what you did with discipline?
When did it cross over from just being a hobby?
When Sam Sifton ripped me a new one. That's why I got mad love for that
dude. He's the only person besides my parents that has ever aired me out and
I never got to punch in the face. But for real, you can't be mad when the dude
is right. I owe that dude and he don't even know it. It's not every day someone
takes the time to peep your game and then take a dump on it in a meaningful
way. I mean, if it sucks, it's usually not worth someone's time to tell you.
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Do you believe every chef needs to pay his or her dues? Or
can you just walk in and freak it if you have what it takes?
I think there's always the exception. Randy Moss walked in and just went gorilla
on the NFL. Obama blew up like soda and water over night. Allen Iverson
didn't practice. I mean, I looked up to those dudes. It's not a industry-specific
thing. Sometimes, people come around that are just ready to GO HAM since day
one. Paying dues by being someone's bitch peeling potatoes is boring. People
who are just naturally talented or can game the system interest me. I mean, isn't
that what all the movies are about? The exceptions... The Kerouac-like ninjas.
The crazy ones. Kung-Fu Panda bitch! That panda is a mo-fuckin PRODIGY.
I didn't start off an industry cat and I try to resist becoming one. I go to people's
soft-openings or events that I respect, but for the most part, I only have a
handful of restaurant friends. I actually like the writers more than chefs. They
are interesting. Mad restaurant people are shark-biting copy cats. Peace to
Tyler Kord, Mike Madrigale, Kenny Shopsin, and all the other people comin'
provocative. I don't know the Torrisi guys, but shit like that and Mission Chinese
Food get me excited. I like to see people bust out like NWA through that "I have
a dream" banner and just wreck shop with something new. Ghostface told my
boy in 10th grade the secret to life: "Just keep come provocative ninja."
Worst gentrifying restaurants in NYC after DBGB,
which we all know takes the number one spot.
Rickshaw Dumplings, Korilla BBQ, Hung-Ry, that place making
japanese tacos and mexican sushi in soho next to David Burke.
FIN
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SMOOTH SAILING
KIEHL’S WHITE EAGLE CREAM
Much as it pains me to say so, I am completely unable to grow anything resembling
a competent beard. (Unless you count a neck beard, which you shouldn't.) Shaving
is a chore—something I HAVE to do so I don't look gross. But that doesn't mean
it has to be a painful, smelly or unenjoyable process. Next time you need to man
up, use Kiehl's "Brushless White Eagle" cream. It has a nice understated menthol
vibe and is all you need in terms of facial motion lotion. Yeah, I just wrote that.
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LAMPIN'
WHITE FURNITURE (CHELSEA LAMP)
You should ditch your larger Ikea pieces as soon as you can. It's just not cool, and I can't
say more than that. A good place to start would be to get a nice floor lamp. White
Furniture's "Chelsea" model has a wooden tripod base, an old school big ass shade
(a rarity for modern-style lamps) and some nice brass accents. Throw a soft 40-watt
bulb in there and you are good to go—until it's time to kill the lights of course.
GOOD FAT
ARTE OLIVA EXTRA VIRGIN
There are two types of olive oils you
need in your rotation. The first is your
everyday variety, which you should use
for sautéing proteins and vegetables.
You don't really buy this one for taste so
anything that would be OK on its own
is fine. I co-sign Trader Joe's "California
Estate", which is inexpensive but still a
few steps up from Goya styles . The
second, which you should spend some
decent money on, is your finishing
oil. This is the oil you drizzle on fresh
cheese, salads and pastas. I prefer
a bright, fruity oil for these delicate
moments. Arte Oliva from Spain is my
go to these days for a fancy time.
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BUNDLED
TOPMAN COLLECTION TWEED COAT
In addition to a formal coat to rock with suiting,
every rude boy needs a cool Nov/Dec coat to throw
on over blue jeans and hip shoes (I'd recommend
oxblood docs or thick soled brogues) and head out
into the night. This dapper number from the Topman
collection (Topshop’s luxe line) has the silhouette
of a trench and an understated arctic fox-ish
black/white woolen weave—perfect for sweater
weather time spent with undercover lovers.
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JUMP INTO THE FIRE
LE CREUSET 12” SKILLET
If you need to drop coin on one cooking vessel,
make it a cast iron skillet. Le Creuset, the perennial
wedding present industry leader, makes a great 12
inch version that can handle everything from risotto
to a steak. The advantages of using a good quality
heavy skillet are many. For one, you get superior
heat distribution and the freedom to start a dish on
the stove and finish it in the oven, which comes in
handy for roasting a chicken. So long as you wash
them by hand with soap and water, these culinary
Cadillacs will last longer than most marriages.
SLEEP WITH ME:
LAND’S END OXFORD SHEETS
Like most of you, I too had my reservations about throwing down for baller bedding. The
good news is that anything over $150 will be pretty decent. You can ignore stuff like
thread count, as all the counters are on the take but do look for something that will age with
grace. I recommend the Land’s End Oxford Collection, which softens after each washing
and has the look and feel of a vintage Brooks Brothers shirt. You can top the pillows and
bedspread off with a Waspy-ass patchwork Madras comforter for some extra pizzaz. It's
just like sleeping with Vampire Weekend, and what gal or guy wouldn't want 2 do that?
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A Dude’s Thoughts On Greek Philosophy
For a couple of weeks in 2009, the CW network aired a series
called The Beautiful Life. Produced by Ashton Kutcher and stocked
with starlets, The Beautiful Life focused on the fashion industry.
You needn’t watch the show to recognize the irony of the title.
Here were beautiful people wearing beautiful clothes in beautiful
apartments. Their lives, however, were remarkably ugly.
We immediately grasp the implicit opposition between outer
and inner beauty because we’ve been encouraged to distinguish
between aesthetic and moral qualities. Really, The Beautiful Life
just inverts Shallow Hal, in which Jack Black is hypnotized so
that he perceives kind but unattractive women as knockouts.
This would not have made sense to the Greek founders of Western
civilization. In the epics of Homer, whose importance for the Greeks
can be approximated if one imagines that Shakespeare had written the
Bible, gods and heroes are described as radiant with beauty. Looking
good isn’t incidental to Achilles’ superiority. Along with strength and
courage, it’s one of the features that that makes him superior. Some
readers see this as homoerotic body worship, but Homer’s point
doesn’t seem to be primarily sexual. In the Iliad and The Odyssey,
the word “beautiful” is usually paired with the adjective “great”.
What’s great about beauty? The Homeric answer to this is that beauty is not
just a matter of looking good. Instead, it’s the manifestation of admirable
internal qualities. A great warrior isn’t beautiful because he spends his
time preening at the gym. He’s buff because he’s in condition for battle.
The Greek conception of beauty, in other words, assumes “fit” between
what we see and we do not. That is why their word for “beautiful”
is probably more accurately translated “noble” or “fine”.
The need for fit between a pleasing look and the capacity to do something
is even clearer when it comes to material objects. Just like the warrior
whose nobility has to be tested in battle, a fine knife isn’t just one that
looks like it cuts well. It must actually do so. The association of beauty with
performance makes the Greek conception essentially practical.
The trouble is that Homer doesn’t tell us much about the end that we should
accomplish in practice. The Iliad shows that a noble warrior can wield fine
weapons in an unnecessary war actually provoked by Helen’s extraordinary
beauty. And it’s possible to be so concerned with appearances that people
become indistinguishable from things. That’s defect of effete sociopaths
like Henry James’ Gilbert Osmond and Brett Easton Ellis’ Patrick Bateman.
But the dangers of aestheticism and materialism don’t discredit
the older view. Homer reminds us that interest in the beauty of
persons and things isn’t frivolous because the beautiful, the noble,
or the fine is a point of contact between inner and outer, capacity
and execution, being and seeming. The real problem is that English
doesn’t have a word that captures all these dimensions. That’s reason
enough to learn a little Greek, that most beautiful of languages.
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WITH JUSTINE D
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1. In a bowl, whisk flour, cocoa, salt and hazelnuts. With an electric
mixer on medium speed, beat butter until fluffy, 3 minutes. Add
sugar and beat until pale approx. 2 minutes. Reduce speed to low,
add vanilla extract and flour mixture until just incorporated. Shape
into a disc, wrap in plastic, and chill for 30 minutes to 1 hour.
2. On a lightly floured surface, roll out dough to an 11 inch disc,
1/4 inch thick. Place into a 9 inch tart pan with a removable bottom,
pressing against the sides and on the bottom. Trim any excess dough
with the dull side of a pairing knife. Chill for 30 minutes.
3. Preheat oven to 325 degrees. Bake crust until firm,
approx. 30 minutes. Cool completely on a wire rack.
Reduce temperature to 300 degrees.
4. Hazelnut paste: In a small food processor, puree sugar, hazelnuts and salt
until the hazelnuts are fine. Add oil and puree until mixture is smooth.
5. Chocolate custard: In a small saucepan, heat cream and milk on low heat.
Pour over chocolate in a small bowl. Let stand 2 minutes. Slowly whisk with a
piano whisk starting from the center and working outward until an emulsion
is achieved. (Try not to create too many air bubbles.) Let cool for 5-10
minutes. Lightly beat egg and whisk gently into the chocolate mixture.
6. Spread hazelnut paste evenly and firmly in the bottom of the
crust with a small offset spatula. Place tart shell on a rimmed
baking sheet. Pour in chocolate filling. Bake at 300 degrees until
just set, approx. 30 minutes. Cool completely on a wire rack.
Sprinkle lightly with Maldon Sea Salt (approx. 1 tbsp)
Serve with fresh whipped cream.
Tart can be stored in the refrigerator for up to one day.
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THIS WEEK’S TOPIC: PHONE CULTURE
While we love all things elegant and powerful, there are boundaries that
we as humans in touch with the real world must respect. Here are a few:
1. Never, ever take out your cell phone while at dinner. This goes
without saying but if you must, be discrete and go ‘freshen up.’ Be
sure to tip the bathroom attendant should you run into him.
2. Tweeting while ‘twisted’ is OK if you are in a certain line of work
but do take care to figure out what your line of work is.
3. If you want to ask a girl on a date, you should call her on
the phone. Don't argue, it's just the right thing to do.
4. You have the right not to be marketed to. You have the right for a
colleague to be unable to reach you. Use it and enjoy the real life
pleasures of drinking, talking and interacting with your fellow citizens.
5. Networking on Facebook is declasse. If you want to know somebody, get their
info from a friend who is willing to go to bat for you. Professional introductions
are more meaningful through a mutual third party ally anyway. Quality control.
6. Misspelling things can be funny if the other person is in on the joke.
7. Don't "like" it, live it. You will probably attract some interesting people.
8. Know your lines of communication. A girl who "likes" your posts on Facebook
and Instagram but won't reply to your texts is trouble if you are looking for
more than friendship. For avoidance of doubt, here is the hierarchy: face
2 face, phone, text, email, Facebook, Twitter, Itnstagram. Know it, use it.
38
Copyright ©2011 Elliot Aronow and Our Show (Trademarks pending). All
rights reserved. No part of this publication may be reproduced, stored in
any retrieval system or transmitted in any form or by any means without the
prior written permission of Elliot Aronow.
40
THANK YOU
All of our amazing Contributors.
My mentors Jon Cohen, Jim Merlis and Keith Wood.
Michael Calderone + Steve Pestana. Justin, Jon
and James + DFA fam. Nick, Dust, Dave and Alain +
Fool's Gold fam. Jasper, Kevin and Wes +
Mad Decent fam. Phil Chang, MNDR, Skerrit
Language, Erin Kapor + Olivia Harris. Spicy Ysa.
Hisham Bharoocha, Peter Rojas, Rachel Syme,
Ruvan for the title page and centerfold photos,
Harsh Toke (past, present and future)
Nick Sylvester + Mr. Dream, Will Hubbard +
Sleigh Bells, Will Welch, Knox + Watts +
Theophilus, Lee and MRE, Jamie Freed,
Matt Molnar + John Hiltz. Shayna Kulik. Frank,
Peter + EVR. Erin Goldberger. Sunny. Ultragrrrl.
Carter, Dova, Omar + Nicole + RCRD LBL fam.
Josh Deutsch + Justin Kalifowitz + Downtown.
Sam Valenti + Colin Nagy. Claire + Of A Kind.
Day Day + KLF Biz 3. Andrew Wyatt +
Mark Ronson. Das Racist + Santos. Sam Duke +
Chrissa Yee. Viv + Stu + Moosie.
Special Thanks
Daniel Stedman, Chris France, Winston Case,
Anthony Smith, Jara Murphy, Vanguard Printing LLC.
All the positive, fly people who you see holding those stickers.
All the punks who tagged up a bank window with a sticker.
Anyone beating the system.
Jacques.