Food

Bacon Mac and Cheese

January 19, 2013

Mac and cheese is a classic comfort food and I love it during the winter. Creamy, with a crunchy breadcrumb topping and a nice crispy bottom/side crust of caramelized cheese. I typically hit it with some smoky bacon goodness, because, well, bacon. My general philosophy when it comes to mac and cheese and other comfort [...]

Read the full article →

Pizza mit Fleisch (Emilia’s Pizzeria)

February 17, 2012

Berkeley. It’s a nice place to live and has some pretty good pizza in The Cheese Board, but the problem is that sometimes you get tired of vegetarian pizza, as good as it may be. Plus, they have an obsession with garlic olive oil which they apply liberally to all their pizzas. Not that it’s [...]

Read the full article →

Spring Mountain Vineyard

January 11, 2012

Spring Mountain Vineyard is an 800+ acre winery located near St. Helena on the western slopes of Napa Valley. The winery has a history going back to 1884, making a splash in the famous 1976 Judgement of Paris, where it placed fourth in the white wine category. Since then, the winery gained notoriety as the [...]

Read the full article →

Phil’s Sliders

January 5, 2012

Phil’s Sliders is a new burger place that opened last year here in Berkeley on Shattuck between Addison and University – two doors down from the Half Price Books. It’s a smallish spot, some would call cozy, with a community chalkboard covering the bottom half of the left wall and a bare brick wall on [...]

Read the full article →

Cooking Blog for Food Allergy Sufferers

December 30, 2011

While the RoboGourmet does not suffer from food allergies, aside from a mild dairy intolerance and a mild reaction to cantaloupe, he understands that others do, and recommends that they check out his friend Jenney’s new blog at http://cookingallergies.blogspot.com/. First recipe is a tasty looking Chocolate Stout Cake with Cointreau Ganache! Tweet This Post

Read the full article →

Ma Po Tofu

December 7, 2011

Ma po tofu is an old Chinese classic, originating from Szechuan cuisine, and is basically a spicy tofu and ground pork dish. It’s typically spooned over steamed rice and is great on a cold winter day. The flavor palette is spicy, garlicky, and meaty, with the textural contrast of the almost crispy pork against the [...]

Read the full article →

Using and Maintaining Cast Iron

November 21, 2011

Cast iron cookware provides a cooking surface with great heat retention properties and typically is fairly cheap. And seasoned properly, this surface can be fairly non-stick as well – not as good as Teflon, but with a bit of care, able to release delicate fish filets and eggs. The key phrase here is “seasoned properly.” [...]

Read the full article →

Inside the RG Kitchen: Pans

November 20, 2011

Pans are the primary cooking device in most kitchens and mine is no different. I have three primary pans and some special use pans. And though they are called “saucepans,” they are really more like pots than pans (and aren’t good for saucemaking either), so I’ll leave those out. I’ll be skipping roasting pans as [...]

Read the full article →

Raclette, aka MELTED CHEESE ON ALL THE THINGS!

August 1, 2011

Last year I went to Switzerland for a conference where I learned about the wonders of Rösti and efficient public transport. But above all, I learned about the Swiss and cheese. I’m always hearing about how Americans are known for putting cheese on everything, but I’m pretty sure the Swiss take the (cheese)cake. They dunk [...]

Read the full article →

Cleaning Dial Complete Foaming Soap Dispensers

May 10, 2011

I’ve been using Dial Complete foaming hand soap dispensers for a few years now, and I’ve just been refilling my original dispensers. Recently, their output has been a bit anemic and has seemed to require a bit more force to get soap out. I suspect that the soap tends to dry out and build up [...]

Read the full article →

← Previous Entries