Adam D. Roberts's Blog, page 51

Brain Freeze

You know how when you eat ice cream too fast it fees like your brain’s actually frozen? The folks at PopSci address the subject and the results aren’t that chilling. Still, a fun read (via David Lebovitz).

Heavenly Hummus with Homemade Pita Chips

One thing that I like about cooking is that even if think you know a recipe, there’s always a better version lurking around the corner. It’s always possible to make something better. So, for example, homemade hummus: I’ve been making it for a while. Generally, I just strain a can of chickpeas (reserving the liquid), toss it into a food processor with some garlic, some tahini, some lemon juice, a splash of olive oil, salt and a little of that liquid. Whir it up and I’ve got hummus. I’m usually pretty happy with the results.

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Bon Appetit’s 10 Best Restaurants 2013

If you’re a restaurant junkie, you’ll want to print out this list of Bon Appetit’s 10 Best New Restaurants in America 2013. Most surprising of all: the #1 choice (spoiler alert: it’s Alma) is in Los Angeles. Who wants to take me there? I’m a great date, promise.

Omelet Issues

I’m at the point now where I really think I could make a good omelet, only I’m held back by a cruel and powerful force: a sticky non-stick skillet. David Lebovitz warned me, ages ago, not to flambé in my new non-stick, that it might ruin the coating, and did I listen? I did not. So my punishment is that my omelets, which are beautifully formed, almost always stick when it’s time to roll them up. Take a look.

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Avocado Soup

A confession: If I do a dinner recipe on the blog on a Friday? It’s usually my worst one. Not necessarily because it doesn’t taste good, usually it’s because the picture isn’t good. It’s the post I didn’t want to blog on Monday or Tuesday and then Wednesday came around and by Thursday I was like, “Do I even bother?” But this morning I thought about it and decided to post this avocado soup because it really is a good one. It’s just an ugly picture (especially since I mutchkered with it—”mutchker” is a Yiddish verb my mom uses to mean “mess with”–and over-saturated it). Ignore its green slime quality and let me tell you how to make it.

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Cheese Enchiladas with Chile Con Carne

Enchiladas have come into my life in a big way. It started when Craig talked about his mom’s enchiladas in the first episode of The Clean Plate Club. That inspired his mom, a week later, to make her famous enchiladas for dinner when we were all up in Bellingham. Her recipe is hand-written on an old, barely intact index card; bacon drippings are involved (though, in a pinch, she uses butter). Here’s a picture of the card.

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The Clean Plate Club, Episode #2: Zach Brooks, Luke Matheny

Hey everyone, I’m proud to share with you the second episode of my brand new podcast (it’s still brand new, right?) The Clean Plate Club, the show where I invite one food guest and one non-food guest over for dinner with me and Craig and record the conversation. This week’s guests are pretty impressive people: Zach Brooks, creator of Midtown Lunch and one of the best food podcasts out there, “Food Is The New Rock”; and Luke Matheny who just happens to have won an Oscar for his short film “God Of Love.” You may remember his hilarious speech which I’ll embed below.

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Killer Homemade Nachos

On Saturday morning, I woke up with a throbbing headache, totally dehydrated and desperate for coffee. That’s always the sign of a successful Friday night (ours involved seeing “Blue Jasmine” so you know it was wild). A few hours later, feeling better, I was craving some greasy food to accompany my viewing of “It’s Complicated” on Netflix. I remembered that I had corn tortillas in the refrigerator; what if I fried those up and made nachos? I immediately got to work.

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Provisions

Food52 just launched its new store, Provisions, and it’s pretty incredible. Imagine a friend with superior taste who, instead of saying “I don’t remember” when you ask “Where did you get that?” says, “I got it right here and if you click you can have it too.” If you use this link and buy something, I get a store credit. No pressure! But I’ll be your best friend.

Adana

The weirdest thing: we moved to Atwater Village, right next to Glendale, only a few weeks ago. When our New York Times weekend subscription kicked in, I eagerly opened the magazine, as I always do, checking out the food column before attempting (and failing at) the puzzle. To my total amazement, Mark Bittman’s column celebrated a restaurant not in New York or even Connecticut…it was a restaurant in California, but not just anywhere in California: GLENDALE. Right down the street from us. 7 minutes away according to Google Maps. I nearly fainted with surprise.

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