The urban photography of Apo Genç

While I was watching Blade Runner 2049, I quickly browsed through Abduzeedo’s blog and found a piece on Apo Genc. The cinematic resemblance was striking.

Apo Genç was born in Turkey and became a professional videographer back in 2013. The above shots were taken last November in Hamburg as part of a series called Hamburg Noir.

You can find more of Apo’s work on his website, his Instagram, and his Behance portfolio.

Salt Bae: the King of Steaks

Salt Bae

I always thought Salt Bae was an overrated gimmick thing but I’ve watched this compilation and I’m more of a fan and incredibly hungry.

Salt Bae, real name Nusret Gökçe, is a Turkish butcher, chef, and owner of Nusr-Et, a chain of steak houses. In 2017, his famous Ottoman Steak video went viral and he became known as Salt Bae, due to the way he sprinkled salt on his meat.

His unorthodox style of cutting and cooking meat is almost mesmerising, if not poor kitchen etiquette. But it’s all for the ‘Gram and he’s served for the likes of David Beckham, Karim Benzema, and even posed with Fidel Castro before he died.

But amongst the salt sprinkling and weird meat slicing, are his steak houses any good? No said critics of his New York branch describing it as “overpriced”, “Public Rip-off No. 1”, “mundane” and the hamburgers “overcooked”. But rich people aren’t known for good taste and, given Salt Bae’s penchant for entertainment, that’s probably why they frequent his establishments.

Backhanded compliments aside, stream the video below, and if you get wasted at Nusr-Et, make some İşkembe Çorbası, an authentic Turkish hangover cure.

İşkembe Çorbası - A Turkish hangover cure

işkembe çorbası

There is a myriad of old wives’ tales describing ways of curing hangovers. But one popular cure in Turkey is işkembe çorbası, translated as literally “tripe soup”. Naturally, this isn’t vegetarian​ or vegan but it’s not reserved for the morning after a boozy night either.

İşkembe Çorbası Recipe

Ingredients

  • 1/2 lb. veal tripe (about 230g)
  • 4-5 cups water (about 1 litre)
  • Salt
  • 2 tbs. butter
  • 3 tbs. all-purpose flour
  • 1 egg yolk
  • 1/4 cup milk (about 60ml)

For finishing

  • Butter
  • Red pepper
  • 2 garlic cloves
  • Vinegar

Instructions

  1. Cook the tripe in water and salt for about 1½ – 2 hours or until tender. You can use a pressure cooker to cook it faster. Remove the foam from the surface. Take the cooked tripe out of the water and cut it into bite-size chunks. Keep the water for later.
  2. Melt butter, add flour, stir, and add about 2 cups of the water, stirring constantly. Blend until smooth; then add the tripe. Cook 15-20 minutes over medium-low heat. 
  3. Slowly pour the egg yolk and milk into the pot and stir very slowly. Cook for 3-4 more minutes over medium heat. If it’s too thick, add some more boiled water. Pour the soup into bowls. 
  4. Add mixture of melted butter and red pepper to the soup. Finally, add the garlic and vinegar in a small bowl, pouring 1 tbs. into the soup.

(via Gastro Obscura, and drink responsibly.)