October 17, 2011 | By Adam Roberts | 0 Comments
On Saturday night, with 45 minutes left to go before our friend Dara was due to drop by for drinks, I made a drastic decision. I decided to make gougères.
This seemed like a drastic decision because: (a) I didn’t have the right cheese in my refrigerator and (b) I’d have to dirty the kitchen and a bunch of dishes just before the arrival of a guest. Things would be messy, things might burn. This was dangerous drink-hosting and I was living right on the edge. That’s what made it all so exciting.
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February 1, 2010 | By Adam Roberts | 0 Comments
Maybe I’m crass, but when I think bladder, I think pee.
When the bladder comes up in conversation, it’s usually in the context of “my bladder is going to explode, please pull over” or “ouch, don’t sit on my bladder, I just drank a liter of Coke.” It’s rarely: “Mmm, you know what would be delicious? Puffing up the bladder of a pig and cooking a chicken in it!” If someone said that to you, you might stare at them, mouth agape, wondering how quickly you might get to the nearest exit. Yet, at some point before I arrived at the NYT 4-star Michelin 3-star restaurant Daniel on the Upper East Side, the visiting chef–another Michelin 3-star chef, Chef Eric Frechon from The Bristol in Paris–made that very statement. And no one recoiled in horror; in fact, they helped him do it.
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