Adam D. Roberts's Blog, page 124

Toast Your Oatmeal

It's such a simple idea, the kind of idea that makes you wonder why you didn't think of it before.

I got the idea from Kim Boyce's marvelous baking book, "Good To The Grain" (the winner of Food52's Piglet tournament of cookbooks.) From the title of this post, I think you've sussed it out; the idea is to toast your oatmeal before you cook it.

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Mississippi Mud Pie (From The Sky)

It's a bird! It's a plane! No it's me, The Amateur Gourmet, blogging to you live from Delta flight 2243, en route to Atlanta, Georgia.

Yes, this is an absolute first for me, my first blog post written from a plane. And I choose, as my subject matter, a dessert that I made back in December, before it got wicked cold out. And it's a cold dessert so you might be thinking: why would we eat something from the freezer when it's 0 degrees on the thermometer? Patience, people, I have my reasons.

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The Return of CHEESE FOR DINNER (with Heidi's Oat Soda Bread)

You may remember May 12, 2009 as the day in history when I served cheese for dinner. I wrote a post about it called Cheese For Dinner and 47 of you left comments because you were so shocked and disturbed by the idea. Cheese for dinner? How can you eat cheese for dinner?

Actually, most of you had the opposite reaction. "I love cheese for dinner!" one of you wrote. So, last week, traipsing through Murray's Cheese on my way back to the apartment I decided to revisit the concept. I picked up two kinds of cheese, a box of salad greens and a pear from the bodega close by and prepared myself for the return, the return of CHEESE FOR DINNER.

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The Return of CHEESE FOR DINNER (with Heidi's Oat Soda Bread)

You may remember May 12, 2009 as the day in history when I served cheese for dinner. I wrote a post about it called Cheese For Dinner and 47 of you left comments because you were so shocked and disturbed by the idea. Cheese for dinner? How can you eat cheese for dinner?

Actually, most of you had the opposite reaction. "I love cheese for dinner!" one of you wrote. So, last week, traipsing through Murray's Cheese on my way back to the apartment I decided to revisit the concept. I picked up two kinds of cheese, a box of salad greens and a pear from the bodega close by and prepared myself for the return, the return of CHEESE FOR DINNER.

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The Salvadorean Bakery, Delancey & A Glogg Party

There are three experiences I forgot to tell you about from my trip to the Pacific Northwest this year. The first experience happened on a morning in West Seattle (I'd written "East Seattle" and then Craig corrected me) with our friends David and Celia and their new baby, Johanna. Early in the morning, before my appointment with a chef at 9 AM, we all had breakfast at The Salvadorean Bakery.

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Amanda's Coffee Intervention

Amanda Byron, one of my favorite baristas at my favorite coffee shop, Joe (don't call it "Joe The Art of Coffee"!) had some strong words for me today about my post yesterday on How To Make a Good Cup of Coffee:

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How To Make A Good Cup of Coffee

This weekend on Facebook, my friend Molly wrote that she was "constitutionally incapable of making a decent cup of coffee."

I related to this because, for the past few years, I had the same problem. The lowest moment came when, upon grinding my own beans, I overdid it, clogged my coffee maker and a black sand volcano erupted all over my countertop, ruining the machine and my self-confidence too. But now I make a great cup of coffee and my secret has more to do with ignoring, not following, the Good Coffee-Making Rules.

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7 Years

It's been seven years exactly since I wrote my very first post on this blog. Usually, when an anniversary comes along, I use the opportunity to share my favorite posts from the archives. But this time I'd like to turn the tables...I'd like to learn all about you nice people who read this blog everyday. So, in the comments, tell me: What's your name? Where are you from? What did you have for breakfast? How long have you been reading The A.G.? Do you remember how you found it? What's been your favorite post? What's something you'd like me to blog about over the next seven years?

Thanks for being such loyal, dedicated readers. If it weren't for your reading/commenting, I wouldn't have made it this far. Here's to another seven!

Marion Cunningham's Raised Waffles

In the food section of my brain, there are two major filing cabinets: (1) New York City restaurants organized by location, allowing me to choose the perfect spot to nosh no matter where we are in the city; and (2) a recipe file.

My recipe file is mostly organized by ingredient (chicken, peas, bacon), though occasionally it's organized by equipment. There are the recipes I make with my ice cream maker, the recipes I make with my new wok, and, filed away in there, was the recipe I wanted to make if I ever received a waffle maker.

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Dinner with Chinese Scholars at Grand Sichuan

Speaking of Chinese food (what is this, a stand-up act?) the other night we had the unique opportunity to dine with Craig's cousin Dave, a senior at Georgetown, and several of the friends he met while studying abroad in Beijing last year at our favorite New York City Chinese restaurant, Grand Sichuan in the East Village.

Three factors made dining there with Dave and his friends special: (1) they all speak Mandarin Chinese; (2) having lived in China, they turned us on to a new dish; and (3) they could tell us if the food we love at Grand Sichuan tastes like the food tastes in China.

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