Category Archives: Food Bits

Let’s Go To A Chinese Supermarket!

April 22, 2015 | By Adam Roberts | 17 Comments

IMG_9032

Recently I became friends with an Amateur Gourmet reader named Peggy who works in T.V. out here in L.A. and who comes from a Taiwanese family. Over the course of our first lunch at Pizzeria Mozza, she casually mentioned that her family frequents the San Gabriel Valley (home of some of America’s best and most authentic Chinese restaurants) and that she’d be happy to show me around there the next time we met up. “We can even go to a Chinese supermarket!” she added and that was like the moment when you pull the handle of a slot machine and all the bells and alarms go off and coins start pouring out. As you all know, I love visiting unfamiliar supermarkets.

Continue Reading »

Rice Gone Wild, Salmon Adventures & The Night I Served A Pork Chop To A Vegetarian

April 15, 2015 | By Adam Roberts | 10 Comments

IMG_0168

Necessity is the mother of invention (its Baby Mama, if you will) and so it was that a few weeks ago I had carrots, onions, celery, and some Arborio rice on hand and because I didn’t feel like food shopping that evening, I set out to make a risotto with just water. I’ve told you about this before; it’s something I saw Lidia do on TV, so you know it’s legit. You just bring a big pot of water to a boil, add salt, and then make risotto like you’d normally make risotto, only using the salted water instead of chicken broth. The key is to finish it with some butter and lots of cheese. It’s good stuff.

But I’m not here to tell you about making risotto with water. I’m here to tell you about what you can do with the leftover risotto the next day.

Continue Reading »

Artichokes: Just Boil Them

March 31, 2015 | By Adam Roberts | 37 Comments

IMG_0148

Ugh, artichokes. At some point, I espoused my philosophy–”Artichokes: Not Worth It”–and then slightly changed my tune when I stuffed them with breadcrumbs and cheese and baked them. That was in 2013. Now it’s 2015, and here I am in the kitchen with four artichokes that I bought at the West Hollywood Farmer’s market (sadly my CSA is taking a break) and I’m acting all cocky, like: “I can tackle these, no problem.” The goal is to trim them down so I can slice them and fry them in olive oil. I don’t know where I go wrong, but before I know it, my cutting board looks like this….

Continue Reading »

A Response To Ms. Thorisson

February 26, 2015 | By Adam Roberts | 56 Comments

[Yesterday, Mimi Thorisson of the beautiful food blog Manger took issue with my Piglet review of her cookbook A Kitchen in France. You can read her full take here. And now for my reply.]

Dear Ms. Thorisson,

Two years ago, my cookbook Secrets of The Best Chefs lost its Piglet battle because–according to the judge–the pages were too white. Too white? I practically turned white when I read those words. So I know how it feels to have something that you worked so hard on (three years in my case, I’m sure a similar amount of time in yours) criticized in a public forum. You took issue with my review, calling my approach “shallow.” But my approach–a comic book format–allowed me to illustrate, quite literally, the elements of both books that both won me over and turned me off. Cookbooks are very much a visual experience; so the image of a spoon with a lighter underneath it in Brooks Headley’s cookbook is as much worth exploring as the image of you in rubber boots and a white apron holding an armful of artichokes. Both convey a message and the comic book format allowed me to underscore my response to those messages. You found my response sexist, but I disagree: if a male cookbook author posed for similar pictures in his cookbook, I’d have the same reaction. Something about those images felt a little false and stagey to me, which is why I took issue with them. Does that make them objectively bad? Absolutely not; I was asked to judge this round of the Piglet and that was my honest reaction. If Anna Wintour had judged this round, she would have championed your good taste and high style and you would be flying to New York to accept your trophy right now. Which is all to say, I offered up my most authentic reaction to what was put before me; and I was being sincere when I said that the food in your book looked fabulous. It truly does, as does the food on your blog. I wish you all the best and may take you up on your offer to come visit your restaurant in Medoc if you promise not to poison my food.

Sincerely,
Adam

Fun with Garnishes

January 28, 2015 | By Adam Roberts | 7 Comments

IMG_0054

Something that annoys me about the food world is the notion of a dish or an ingredient being dated. “Sun-dried tomatoes are so 1986,” some pretentious food person might say. Really? Well I really love them, especially in Cavatappi with Sun-Dried Tomatoes which doesn’t taste like 1986 to me, it just tastes good. And I suppose there’s a similar notion that garnishes–big gestural ones–are passé. It’s a shame, though, because–as I’ve discovered recently–garnishes can be a lot of fun, especially when they enhance whatever dish you’re serving. Let me show you what I mean.

Continue Reading »

Carrot Top, Fennel Frond Pesto

January 14, 2015 | By Adam Roberts | 9 Comments

IMG_0018

Today’s my blog’s 11th birthday. I was going to do a post about that, but there’s really not much to say that I didn’t already say last year (see: Ten Years a Food Blogger). So instead of a navel-gazing post, here’s a produce-maximizing post. It’s a post that came about through necessity.

See, my CSA came this weekend, and after I unpacked it, I was a little angry. Look at the photo above: there were 4 or 5 dinky carrots attached to a huge mound of carrot greens. And a fine bulb of fennel attached to so many wisps of fennel fronds, it looked like Rapunzel. What was a responsible food blogger to do?

Continue Reading »

My Favorite Food Moments of 2014

December 23, 2014 | By Adam Roberts | 11 Comments

IMG_4386

Life came at us like a Roman chariot race this year, and what a year it was. Craig’s movie The Skeleton Twins premiered at Sundance in January, and since then it’s taken us all around the world–me as far as Edinburgh and Berlin, Craig as far as Hong Kong–and even now our lives still feel like they’re moving at warp speed. That said, I always enjoy these moments in December when I can look back on the year that was and soak it all in. Normally, I do a ranking of the Best Things That I Cooked and The Best Things That I Ate, but this year I’m just choosing ten of my favorite food moments (chronologically). Let’s get to it.

Continue Reading »

How To Make 300 Latkes

December 15, 2014 | By Adam Roberts | 19 Comments

IMG_7312

If you’ve given me a hug over the past few weeks, there’s a good chance you got a whiff of onion and potato and secretly said to yourself: “He smells like a Jewish grandma.” That’s because, since early December, I’ve become a one-man latke factory. It started when I read this post by Kim Severson all about making latkes ahead. Apparently, they freeze very well. Then I read a similar piece on Bon Appetit about making 400 latkes for a latke party. The strategy was the same: make them ahead, freeze them, then bake them for 20 minutes right before serving. Which is how I found myself inviting friends over for a latke party on the first night of Hanukkah and making 300 latkes to serve at said latke party.

Continue Reading »