Recipes and food adventures with Adam Roberts

  • BEHIND THE GREEN APRON: A Starbucks Expose

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    We here at The Amateur Gourmet pride ourselves on our journalistic integrity, our bravado, and our contacts at Starbucks. It was one such contact, today, that provided me with the keys to the kingdom of behind-the-scenes Starbucks knowledge that we, the average Starbucks consumer, can only dream about. I share with you now the things…

  • Afternoon Rhubarb Tart from Star Provisions

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    One thing I really like about this website is that it’s an excellent excuse to purchase pastries that I otherwise might not purchase. That happened today in Star Provisions when I purchased a rhubarb tart.First, let’s talk about why I was in Star Provisions.Star Provisions is nowhere near where I go to school. It is…

  • On Bearded Food Workers

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    I find beards disconcerting when it comes to people who handle food.I was watching the Iron Chef yesterday, and the Iron Chef French (is that the write phrasing? It seems right since the others are “Iron Chef Japanese” and “Iron Chef Chinese”) had a black stubbly beard. I kept picturing bits of food getting caught…

  • Tara, Let’s Make A Deal

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    Ok Tara,You’ve decided to step into battle with this mighty Goliath of a Gourmet. I now present you with your challenge:Martha Stewart’s Pine Cone CakeAnd yet, because I have a soft side and because I got to choose from a pool of choices, I will permit you to accept–as an alternative–any of the challenges from…

  • Wine Talk with Mark the Hairdresser

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    Today I had my hair dressed, or cut, or whatever your term of choice is for the act of having your hair sliced with scissors.Language is something Mark my hairdresser/cutter/groomer rolls his eyes at when it comes to his profession.”A lot of people are PC,” he says, “and say hairdresser or hair stylist. I think…

  • On Nalgene Bottles

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    For those unfamiliar with Nalgene bottles, they are plastic transluscent water jugs that athletes carry with them when they exercise. Here’s a pic:Here’s my thing with Nalgene bottles: Lauren has a ton of them. She’s always filling up and carrying around her Nalgene bottle. “Is this Nalgene bottle clean or dirty?” she’ll say, holding up…

  • The Amateur Gourmet Challenge: VICTORY IS MINE!

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    Dear Tara,You challenged me to make Thai Chicken Barley Risotto. Now behold my splendor:And now that you’ve been conquered, do you dare reciprocate? Will you attempt to take my title? Avail yourself and prepare to meet thy doom.Sincerely,The Amateur “Champ” Gourmet

  • Automated Checkout vs. Human Checkout

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    Yesterday, I went to Kroger and used the automated checkout. Do you have this in your city?Basically, you scan your own items and put them in the bag. Everything goes smoothly unless you remove the bag prematurely and place the bag in your cart.”Please place the item back in the bag,” says the automated voice.”Excuse…

  • Toscanini’s Burnt-Caramel Ice Cream

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    Several days ago, in the comments section of my vanilla ice cream post, site reader McColl wrote: “The first ice cream recipe I tried was from a June 2000 Atlantic Monthly article by Corby Kummer (a great food writer) called Toscanini’s Burnt-Caramel Ice Cream. It’s still available on-line, I think. It is absolutely, I mean…

  • Lolita Out To Dine

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    “I’ll be taking my meal in the dining room, Jeeves,” says Lolita.”Yes ma’am, right away.”