Adam D. Roberts's Blog, page 125
January 11, 2011
Grace Young's Vinegar-Glazed Chicken
It's been tricky to keep the contents of my cookbook a secret. For example, certain chefs have led me to purchase certain cooking equipment and/or ingredients that have transformed the way I cook at home. Do I share those revelations here or do I wait for you to experience them in Spring 2012, when the book is finally published? I choose the latter, though this post cheats a little.
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January 10, 2011
Steve's Legendary Prime Rib
Christmas Dinner isn't something I ever ate growing up, being a Jew and all.
For the past few years, though, I've been visiting Craig's family in Bellingham, Washington and Craig's dad, Steve--a really excellent cook (see his apple pie)--has made some kind of roast to serve on the big night. And this year the prime rib that he made--a "well-marbled ten pounder," he tells me over e-mail--was so juicy and flavorful, it's entered the sphere of legend. We'll be comparing all the prime ribs we eat from now on to this one. What made it so good? How did he do it?
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I Am A Coffee Cup
January 7, 2011
Sriracha Citrus Mayo
The first time that I heard the word Sriracha, it was on an episode of "Top Chef" where the chefs tried to make Sriracha ice cream. Even though I'd been eating Thai food since college (at Doc Chey's Noodle House in Atlanta) and I'd seen the red bottle on the table with the rooster logo, I didn't know the name of the sauce that it contained.
But Sriracha, a spicy emulsion of chilis, garlic, and vinegar, is prized by chefs all over. You can find it in most speciality stores (Whole Foods has it in the international aisle) and if you squeeze a bit on to your take-out Chinese food or Thai noodles, you'll punch everything up into the stratosphere. Your mouth will cry: "Oh baby."
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January 6, 2011
Archie McPhee
Growing up, Craig was a big collector. He collected matchbox cars, stamps, shells, stickers, Star Wars action figures. "You name it, I collected it," he tells me now.
By the time he entered fifth grade, he started collecting what he and his friend Joe referred to as "Creepers." He recalls: "These were basically rubber skeletons and animals--frogs, lizards, snakes, bats, bugs--and we treated them like action figures and played creeper games and created a whole universe like Dungeons and Dragons."
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See Cole Live
January 5, 2011
What We Ate in Portland, Oregon
I am doing something now called convalescing which, in dictionary terms, means I'm recovering from an illness: specifically, the flu, which hit me like a ton of bricks Monday morning and kept me in bed, motionless, for 48 some-odd hours. Now I'm starting to get the twinkle back in my eye and I'm glad that's the case because I had so much I wanted to blog about this week! Specifically, this year's trip to the Pacific Northwest.
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December 30, 2010
Weary Traveler's Spaghetti
Last night, before I fell asleep, I tried to remember all the phases of my 21 hours of travel from the previous day.
I took a bus from the Bellingham airport to the Seattle airport where I rode a mini-train to my gate, waited three hours (during which I bought a Snickers bar which I saved for the plane) and as I finally boarded, I was told that my overstuffed suitcase was too overstuffed to fit in the overhead. During the flight, I had a middle seat but it was in an exit row, which is kind of a mixed blessing. I read a George Saunders story in last week's New Yorker, which I highly recommend. When I landed in Washington, D.C. (the only place I could fly to make it home to New York before January 3rd), I rode another mini-train to the baggage claim where I was told that I was at Dulles airport which is 25 miles from D.C. proper.
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December 27, 2010
The Best of 2010 (My Favorite Recipes, Restaurant Dishes & Food Books of The Year + Other Cool Things That Happened)
My flight home from Seattle was cancelled this morning and because I booked my tickets on Orbitz, and the flight was a Continental flight, I've been zooming back and forth from the Orbitz website to the Continental website trying to figure out my next steps. Turns out, there's not much I can do: apparently, Continental will re-book me eventually and though I'd like to speak to a human on the phone to confirm that, so many people have been stranded by the great blizzard of 2010, there's no way I'm going to speak to a human at either Continental or Orbitz for a very, very long time.
Which is why this is a perfect moment to do what so many other food bloggers, magazine editors and newspaper writers do at this time of year: I'm going to write my Best of 2010!
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December 22, 2010
Chocolate Gingerbread Cake
It's pretty comical to come to Bellingham, Washington for Christmas. Comical because, for this Boca Ratonian Jew, it's like stepping out of a noisy deli into a Christmas card. I'm writing this right now in a coffee shop with a Yule log burning on the fire and several people sitting around me who look like Santa Claus. Last night, when Craig and I stepped out of the car after driving up here from Seattle, a crowd of people stood around a bonfire singing Christmas carols. He's not even dead but I'm pretty sure the rabbi who oversaw my Bar Mitzvah is rolling around in his grave.
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