Innholdsfortegnelse for March 2015 i Maxim

WHO CAN FORGET THEIR FIRST GLIMPSE OF A NAKED WOMAN? When I was nine, I discovered a stash of my father’s magazines on a basement shelf. I was awestruck. Those centerfolds were my introduction to idealized beauty. The appeal wasn’t about their genetically remarkable voluptuousness, though. It was the expressions they wore— what I’ve now come to recognize as raw desire—that floored me, sparking an obsession with magazines that continues to this day. That epiphany in the basement was very much on my mind the morning I walked into Maxim’s office in midtown Manhattan to take on a daunting challenge: reimagining the U.S.’s most widely read men’s magazine for an era when glossy pages are increasingly being upstaged by smartphones, and silicone-filled pinups have ceded the limelight to a more…

THERE HE IS: three feet long with a toothed fin that tears through the water. At first, he’s little more than a shadow, a sloped, heavy profile in a cloud of reef fish. Then a shaft of sunlight hits his flank, and a flash of red catches my eye: snapper. I inch slowly into range, raise my spear gun, and take aim. I’m 40 feet deep on a waning breath of air, and my lungs begin to burn in protest. But I’m not leaving without dinner. I’ve traveled halfway across the Pacific to the Marshall Islands in search of a challenge, a fair fight. Anyone can cast a line, crack a beer, and hope for a bite. Ninety-nine percent of rod-and-reel work is waiting, interrupted by the rare frenzy of…

YOU CAN JUDGE A CULTURE, to some degree, not just by whom it objectifies, but what body part. Homer raved about “bright-eyed Athena” and a sea nymph’s “fair ankles.” In idealizing the Virgin Mary’s maternity, Renaissance dudes developed a breast fixation. Victorians had a thing for small waists. And whereas earlier generations of Americans worshipped Pamela Anderson’s bust and Betty Grable’s legs, today’s most coveted assets are the behinds of Kim Kardashian, Nicki Minaj, and untold legions of raunchily rumped Instagram lovelies. Finally, after decades of displacement, our sexual obsession has returned to a frankly sexual body part. Forget elegant shoulders, the nape of the neck. We are living in a buttlover’s paradise, an age of assless pants and up-the-crack thongs, butt clapping booty dances, and fitness “twerk-outs.” Even Vogue,…

A PICTURE USED TO BE WORTH A THOUSAND WORDS. But then smartphones and social media arrived, burying us in selfies, usies, and artfully filtered images of Sunday’s eggs Benedict. Luckily, people are once again realizing there’s something pure in snapping a photo, an actual photo, that can be pinned to a board or passed around at a party. Instant cameras, models that spit out shots that develop before your eyes, are back. Our favorite? The Lomo’Instant Black + 3 Lenses($149; lomography.com), a slick, long-exposure shooter that produces clean, sharp images. With one in hand, you’ll be free from concern about thumbs-ups and comments, and more likely to snap moments you actually want to remember.…

QUITE A SPECIMEN, ISN’T IT, floating there in its sealed glass cabinet—a high-end speaker treated with a reverence more typically reserved for a shard of ancient pottery or the knucklebone of some medieval saint. Hi-fi stereo seems an equally musty notion in the Beats era, but the Transparent Speaker from People People is something special. This bold streaming sound maker consists of two 3-inch drivers and a throbbing 6.5-inch subwoofer strung together by snaking audio cables, all floating eerily in a tempered-glass and aluminum shell. Plugged into a USB device or fitted with an AirPlay or Bluetooth receiver, the system pumps out wide, pulsing audio thanks to a digital signal processor and a 100-watt amplifier seated within its gloriously retro control panel. For once, what you hear—and see—is what you…

THE CASE FOR SXSW It’s still the best party in Austin. But do it right: Ditch the meathead-heavy, PR-infused, urine-soaked main drag and head for the outskirts of town. WE’VE ALL HEARD THE RAP: After 28 years as the nation’s coolest arbiter of indie rock, SXSW has become a gridlocked corporate nightmare. The lines are too long, the hipsters too smug, and no matter how many hands you grease, the odds of seeing the band you discovered on Pitchfork’s “Best New Music” lineup are slim to you’re-out-of-your-mind. But here’s the reality: SXSW is still one hell of a good time. The cynics are just doing it wrong. SXSW continues to attract thousands of yet to be discovered acts hoping to make a splash in the spirit of festival breakouts like…

I AM NOT THE HERO OF THIS TALE. I AM THE VILLAIN. WHEN I LOOK BACK ON MY TEENAGE YEARS, I SEE A MALNOURISHED NERD WEARING CHEAP BLACK-RIMMED PLASTIC GLASSES TOO BIG FOR MY LITTLE FACE YET TOO SMALL FOR MY GIGANTIC EARS. AND I SEE BROWN HAIR CHOPPED AWKWARDLY SHORT—AT MY REQUEST. I HATED MY CURLS. EVERYONE ELSE HAD STRAIGHT HAIR, AND I WANTED TO FIT IN. My losing ways continued not just through high school—where my prom date left the dance with another guy—but through college and my twenties. I eventually got a job touring with rock bands as a music journalist, yet even with an all-access backstage pass dangling around my neck, the adventures happened to everyone else. But one day, everything changed: I embedded myself in…

DO Ask Questions “Where does it come from? What was it fed? How old is the steer? Is it USDA graded? If he doesn’t know the answers, definitely move on,” LaFrieda warns. DON’T Buy Prefrozen “If meat tests positive for E. coli, it doesn’t need to be tossed out. Under USDA regulations, it can be cooked to 165 degrees to kill the bacteria and frozen. It can then be sold. So beware of prefrozen burgers and meatballs.” DO Trust Your Nose You know the scent of rancid meat—you should know the smell of high-quality meat, too. “Beef should have a very sweet odor; in the very best, you’ll smell a little corn.” DON’T Buy Marinated That pile of kabob meat bathing in teriyaki? Chances are, it’s become oxidized. “The only…

CHUCK EYE Where is it from? The shoulder, or “chuck,” of the steer. What is it similar to? Rib eye, but with a bit more chew. How do I prepare it? Keep it simple: Season with salt and toss it on the grill. Does well in a braise, too. TRI-TIP Where is it from? Near the hip portion of the sirloin. What is it similar to? Like a less fatty brisket. How do I prepare it? Smother in a smoky rub and cook over high heat. PETITE TENDER Where is it from? Directly on top of the shoulder blade. What is it similar to? Filet mignon. How do I prepare it? Grill until rare (the lack of fat makes it lose flavor) and serve with béarnaise sauce. HANGER STEAK Where…

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AS THE YOUNGEST HEAVYWEIGHT CHAMPION IN BOXING HISTORY, MIKE TYSON TERRORIZED OPPONENTS. NOW, WITH HIS NEW DOCUMENTARY, CHAMPS, HE CEMENTS HIS PLACE IN THE SPORT’S HISTORY. AND IN HIS INTRODUCTION TO THIS ISSUE’S “BEASTS FROM THE EAST” FEATURE (PAGE 90), THE LEGENDARY PUGILIST PROVES HE’S NEARLY AS NIMBLE WITH WORDS AS HE WAS IN THE RING. RAW TALK: “When I think of the word raw, I think about unadulterated, hard-core. When people used to think I was crazy, what I really was was a real hard-core individual.” NEW YORK MAGAZINE SEX COLUMNIST MAUREEN O’CONNOR HAS COVERED OFFICE HOOKUPS AND SEXTING, CHEATING AND THREESOMES. IN THIS ISSUE’S ESSAY “BOTTOMS UP” (PAGE 38), THE PRINCETON GRAD REFLECTS ON OUR FAVORITE BODY PART AND WHY IT’S HAVING ITS MOMENT IN THE SUN. RAW…

“DANIEL CRAIG IS GROWING ON ME, BUT I THINK JON HAMM SHOULD BE BOND. I DON’T CARE IF HE’S AMERICAN.” NIIA IS A WOMAN WITH DREAMS. “My ultimate goal is to get killed in a Bond movie,” says the 26-year-old singer, whose last few years have been spent seducing audiences with her sultry update on classic jazz. “Even being an extra would be all I’d need in life.” Growing up in a music-filled home, the fashion-world favorite—whose EP Generation Blue was released last fall—trained as a classical pianist before discovering the likes of Sarah Vaughan and Billie Holiday. But it was through 007 that she found her voice. “I was living in New York, frustrated that I hadn’t finished any of my own music, and I was like, ‘I just…

WHAT PEOPLE ARE SAYING OVER MY CASKET: “GOD, THAT MAN LOVED TO TAP-DANCE.” How do you want to go? I can tell you how I don’t want to go—waiting in line to pay parking tickets and having a light from the ceiling fall on my head. Do you have any deathbed confessions? I invented Twitter. Will you be going to heaven or hell, and why? Heaven, because everyone knows it has a better food court. Which movies are playing on repeat in heaven? In hell? Heaven would be Rudy, and hell would be The Cell. What’s on the soundtrack in hell? It would be someone asking these questions on a continuous loop put to techno music. As the star of True Detective season 2, what’s the one unsolved mystery you’d most…

THE BAR IN PÉTIONVILLE LEANED DRUNKENLY ON A HILLSIDE. The power came and went, plunging the city into darkness at intervals, lingering just long enough to keep the beer cool in the ancient ice chest. But it was too dark a time for beer. Haiti was, as usual in the early 1990s, bathed in blood, but men never drink as much as they do between funerals, and there were so many of them in Port-au-Prince those days that the processions often intersected. Pétionville was an upscale section, at a lofty remove from the vast slums at the waterfront, but even here among the rich folks, you could feel the country sliding deeper into violence. The democratically elected president, Jean-Bertrand Aristide, had fled, and the poor Haitians who had put him…

THANKS TO SCIENCE, computer chips are now so tiny and versatile, they can function virtually anywhere. So like an unruly toddler with a brand-new pack of stickers, tech innovators have decided to slap them all over their bodies—and ours. The resulting “wearables” are the hottest thing in Silicon Valley since overearnest mission statements and zippered hoodies. They’re also useless gimmicks that often sound like discarded ideas from a Spy Hard brainstorming session. There are GPS-connected shoes that actually relay directions by vibrating your feet, leg sensors that sync up to a drumming app when you slap your knee, and even a wristband that constantly records audio and saves 60-second clips with the push of a button. Think of all the “that’s what she said”s that have been lost to history!…

SERGEY KOVALEV DIVISION: Light heavyweight RECORD: 26 wins, 23 knockouts, 1 draw BIRTHPLACE: Chelyabinsk, Russia NEXT FIGHT: March 14 vs. Jean Pascal ASK VETERAN BOXING PROMOTER Kathy Duva why she signed then-unknown Sergey Kovalev in 2012, and she doesn’t hesitate. “It was his eyes,” Duva says of the fearsome light heavyweight champion. Kovalev’s stare wasn’t menacing; it was primitive, primordial. “He just had the look of a guy who would do anything to win.” Nicknamed “Krusher,” the 31-year-old Russian possesses a weapon so dangerous that he’s knocked out nearly everyone he’s faced, sometimes by merely attacking their body: his straight right hand. Not that he necessarily favors it. “My favorite punch is the one that hurts my opponent,” he says. “Any punch: uppercut, right, left, straight.” In 2011, Kovalev fought…

WALKING INTO A BUTCHER’S SHOP can be intimidating, what with all the hunks of meat dangling from metal hooks and the guy in an apron Jackson Pollock–ed with blood. But rest assured: that cleaver is not meant for you. The butcher is your friend, equal parts culinary guide and meat carver, ready to educate you on everything from the best unsung cuts to how to cook the meat he’s hacking up for you. Here, we unlock some of meat’s most enduring mysteries, with an assist from the master butchers at America’s greatest chop shops. OUR EXPERTS PAT LAFRIEDA, Pat LaFrieda Meat Purveyors, North Bergen, New Jersey; MISSY COREY, Publican Quality Meats, Chicago; OLIVIER CORDIER, Olivier’s Butchery, San Francisco; ANDREW VASERFIRER, Revival Market, Houston; BRIAN MERKEL, Belcampo Meat Co., San Francisco; NATE ANDA,…

1 BELLY A fatty, rich cut of meat that turns meltingly tender after some time in the oven, pan, or grill, this cut is used in everything from porchetta to Korean-style stews. “It’s amazingly versatile,” says Harlem Shambles’ Tim Forrester. Order fresh, skin-on, center-cut belly at the shop, as lean as possible. Each slice contains three layers: thick skin, a layer of fat, and ribbons of reddish meat just like bacon, which is what pork belly becomes when cured. 2 SHOULDER Pork butt, or “picnic cut,” is actually the bottom shoulder of the pig, a dense, well-striated section of muscle laced with lots of collagen. It’s a butcher’s favorite and meant for smokers or slow cookers. “There’s nothing much to it,” says Meat Market’s Jeremy Stanton. “When cooked low and…

IT MAY BE THE WORLD’S GREATEST DRUMMER. When the now legendary TR-808 Rhythm Composer was introduced in 1980 by Japanese electronics company Roland, it was promptly deemed inferior to competing drum machines, which sounded less robotic and more real. Roland sold only 12,000 units, halting production of the 808 in 1983. Many ended up in pawn shops and Salvation Armys, but not for long. The groundbreaking beatbox soon found favor among daring musicians from the Bronx to Tokyo, and its unmistakable artificiality became ubiquitous across hip-hop, pop, house, and techno, inspiring everything from band names (808 State) to album titles (Kanye West’s 808s and Heartbreaks). Now a new documentary, 808: The Movie, salutes the legacy of this landmark machine. Here are just some of the songs shaped by its inimitable…

SINCE AT LEAST the mid-1980s, gallerists have dreamed of discovering the “next” Jean-Michel Basquiat, perhaps the most iconically cool artist of all time. Rising London scribble-painter Oscar Murillo may now be the closest we have to the notorious JMB, who dated Madonna and nearly upstaged his mentor, Andy Warhol. The parallels are obvious: deeply ambitious, conversant in everything from graffiti culture to abstract expressionism, and effortlessly charismatic, transfixing worldclass curators and flashy celebrity collectors alike. As the Brooklyn Museum prepares to launch “Basquiat: The Unknown Notebooks” next month, here’s a look at how his latest challenger stacks up.…

I MEET CANDICE SWANEPOEL on a dreary almost-winter evening in Manhattan, at the downtown studio where she’s wrapping up a shoot for a spring issue of the Victoria’s Secret catalog. I watch the last “look,” for which she perches on a prop bed in the middle of a concrete studio filled with various fluffy-looking items (furry pillows, pastel ottomans, etc.) and models an electric-yellow bra-and-panty set. She rolls into dozens of bed-appropriate poses, one after the next, camera flashing. In action, she’s extraordinary—professional and focused, all business, killing each shot. A dozen people right out of fashion-shoot central casting, all wearing shades of black or gray, stand by watching every move. When the shoot ends, Swanepoel changes into civilian clothes (a loose, long-sleeve white-cotton T-shirt, tight blue jeans with gaping…

JAMES PEISKER “We sell a mix called the 50/50. It’s our 14-day dry-aged whole-animal grind mixed with bacon ends. It’s actually 70 percent beef, 30 percent bacon ends. It’s insane. The 1:1 ratio turned out to be too fatty, and we lit a few of our friends’ grills on fire.” MISSY COREY “For our house mix we use one chuck-eye roll and one boneless short rib. It yields a great lean-to-fat ratio with serious taste. It also helps me use every part of the animal efficiently, which is very important to me.”…

CHEF’S KNIFE Nothing is more essential: Use it to chop, butterfly, and crunch through bones. We like: Bob Kramer 6-Inch Carbon Chef’s Knife by Zwilling J.A. Henckels, $250; surlatable.com MEAT THERMOMETER No amount of steak soothsaying can replace the accuracy and peace of mind of a good, old-fashioned thermometer. We like: All-Clad Oven Probe Thermometer, $50; williams-sonoma.com SHARPENING STEEL The most dangerous thing in a kitchen? A dull blade. Use this to ensure yours stay sharp. We like: Zwilling J.A. Henckels Sharpening Steel, $60; surlatable.com TENDERIZING MALLET Use it to beat lesser cuts of meat into submission to break up chewy collagen and enhance flavor. We like: Oxo Good Grips Meat Tenderizer, $15; oxo.com BONING KNIFE Tapered blade, slight flex, sharp point. Easy to maneuver and essential for slicing along…

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