By Mark Kirby, GQ
No one seems to understand why iced coffee costs so much more than the regular stuff. Sure, some theories exist: that it's more labor-intensive, that plastic cups are more expensive than paper ones. But on an unseasonably warm spring day recently-when people were lined up out the door of the Starbucks across from my office, waiting to buy iced coffees that cost 30 percent more than hot ones-another idea occurred to me. Namely, that coffee chains and convenience stores had converged on a simple truth: Like flip-flops and sundresses, iced coffee is one of the undeniable pleasures of summer. And regardless of how high the price, people will just pay more for it.
See also: 10 Secrets of a Lower-Calorie Lifestyle
Well, coffee barons, your days of ripping us off are officially over. Making iced coffee from scratch requires less effort than brewing it hot, and if you do it right, you'll produce a smoother, richer, less bitter concoction than anything you'll find in
Blog Posts by GQ Magazine
By Mark Kirby, GQRead More »from How to Brew the Best Iced Coffee At Home
By Jon Wilde, GQRead More »from The Technique: Freeze Your Own Ice Cream
We officially live in a world where "artisanal" ice cream costs $17 a pint. Luckily, it's less hassle to make your own at home than it is to get that plastic seal off the pint container.
Food hipsters will buy anything "handmade" and "small-batch," which is why we're in the midst of a full-blown artisanal-ice-cream movement. In Malibu you can buy a single scoop at Italy-transplant Grom for $5.25, while New Yorkers can sign up for a three-month subscription to MilkMade-only $50 for three pints! I'm sure it's all delicious, but there's no way in hell I'm spending that much just to feel smugly superior to Edy's eaters.
Related: 10 Secrets of a Lower-Calorie Lifestyle
Instead, I recently dropped $80 on the Cuisinart ICE-30BC, a simple two-quart ice cream machine, and started whipping up my own frozen delights for comparative chump change. After the first spoonful, I was ruined forever-the homemade stuff is as indulgently rich and creamy as anything sold in an organic
Something isn't adding up here: We spend thousands of dollars decorating a dining room we hardly use, yet we eat off an old ketchup-encrusted picnic table in the backyard. We curate our coffee-table books even though we've never read them, but we make our friends sit on rusted-out lawn chairs. We let the lawn grow wild, eat alfresco under Gitmo-style floodlights, and generally treat the outdoors as if it's the last vestige of our college dorm room. It's time for a change. It's time to extend the same sense of style and design and un-laziness to what should be the most beautiful living space of the house. We're not saying you need to build a koi pond or a formal garden or turn your roof-deck into a boutique-hotel-worthy wet bar (though we wouldn't argue against that, either). We're just saying: Pay attention. It won't take much. All you need are a few sound pieces of advice, the smarts to invest in the right stuff, and the confidence to keep things simple. Oh, and a projectionRead More »from GQ's Guide to Living Large in Your Own Backyard
By GQFrom the sensational to the sensible, GQ's got all the tips you need to get Dad smiling this June.
By Sean Fennessey and Andrew Richdale, GQ We are living in a golden age of men's style on television. And not just leading men on serious dramas-we're talking sitcom second bananas, talk show hosts, and even the occasional reality T.V. emcee. Behold your 25 best-dressed men on the box. (And five nob
- GQ Magazine | Work + Money – Thu, Apr 21, 2011 9:03 PM EDT
By Dan Fierman, GQRead More »from Tina Fey Talks Parenthood, Breast Pumps, and the Tyranny of the Blonde
Tina Fey. Mother. Sloppy dresser. Comic genius. With 30 Rock hitting its hundredth episode and an unfortunately titled (but uproarious) new book-Bossypants-in stores, she spoke to GQ about parenthood, breast pumps, and the Tyranny of the Blonde.
When the 30 Rock pilot aired, Tom Shales wrote that it needed "a better premise and funnier dialogue." Since you're shooting the one hundredth episode today, would you like to tell him to suck it on the record?
I'm pretty sure he did go back and suck it. But my memory is that the main problem with it was that I was such a terrible actor! Which I do not dispute-but now contend doesn't matter.
Let's talk parenting, which is a big topic in your book. The first time I saw my wife's breast pump, I thought, This is an alarming, medieval device.
Yeah, the thing's upsetting. I would try to pump milk while watching Entourage on demand. And that was the worst possible way to do it. Like, I had the pump on, and I'd hear Turtle on
- GQ Magazine | Shine Food – Fri, Apr 1, 2011 11:11 PM EDT
By Mickey Rapkin, GQRead More »from GQ Eats: Aldea Chef George Mendes on Why Your Shrimp Need Heads
In late 2006, George Mendes, the chef de cuisine at Tocqueville, announced he was leaving to open his own place. Unfortunately, real estate issues, construction delays and the sewer system pushed the opening back for a year, and then two. His Portuguese-inspired restaurant Aldea didn't open until 2009, when it was declared one of the best new restaurants in the country by GQ's Alan Richman. This past weekend, Mendes, taught a class at the New York Culinary Experience where ordinary citizens get to cook alongside the likes of chefs like Alain Ducasse. For his part, Mendes taught participants how to cook with shrimp heads. Mendes explains:
You made Shrimp "Alhinho" (recipe below), which is a Portuguese take on garlic shrimp. Where do people go wrong when making shrimp dishes?
You want to extract the maximum amount of flavor from a given ingredient. So I use shrimp that have their heads on. Most of the flavor of a shrimp is in the head. I make a sauce out of just
Thanks-or no thanks-to the new high priests and hipster philosophers of the food world, lately it feels like everything on the menu comes with a heaping side order of guilt: Is that mâche local AND roof-raised? What's the carbon footprint of your burger? Was your salmon farm-slaughtered or delicately line-caught? It's enough to put a man off his meal. But not Alan Richman. The man who's always been the Defender of the Appetite makes a thirty-day pilgrimage in search of what it means to eat ethically-and still savor the pleasures of eating-in the twenty-first century.Read More »from The 10 Commandments of Ethical Eating
We don't usually name a Burger of the Year. But the Umami Burger from L.A. ain't no ordinary burger. Alan Richman breaks down the secrets of its addictive taste.Read More »from Is This the Best Burger in America?
It's half beef and half beyond belief.
I arrived in Los Angeles not much taken with umami, at least not the way true believers are. Too much mysticism, not enough science. Nor did I care much for the L.A. burger culture, not like the locals. Too many toppings, not enough meat.
Then I tasted the Umami Burger, Adam Fleischman's cross-cultural merger of Japanese ingenuity and American know-how. And I thought to myself, This is a man among burger men, worthy of our adulation even if he's always wearing a T-shirt with an Umami Burger logo. (These days, even the greats can't resist self-promotion.)
Fleischman, the founder of the modest but ever expanding four-shop Umami Burger chain, has rethought every element of the hamburger experience. The bun. The meat. The ketchup. The toppings. Even valet parking. Yes, at the original