Adam Roberts
speaker
322 appearances
1 recordings
1 series
first heard Jun 2026
last heard 30 Jun
Adam Roberts’s voice in public audio — every appearance, attributed to the second.
Trend
recordings per month · last 12 monthsRecordings per month over the last 12 months — 1 in all, peaking in Jun 2026 with 1.
Appearances
And by the way, like if the food is done and I'm just plating, like I'm happy to have people in the kitchen.
Let's put like some cheese on the pasta or parsley.
We could all bring it out together.
And even like clearing the table, like that's fine.
It's really if I'm like in the nitty gritty, like if I'm like really in there and like I'm frying chicken or something, it's like I'm so already neurotic.
To try to do two things at once can be hard.
I mean, in the early days of my blog, because I started my blog in 2004, most of my posts were disasters.
Things that went really wrong.
And I think one of the worst ones was...
I had never really cooked fish before.
I mean, it was so early on and I was making like a fisherman's stew and I bought all this fish and all the seafood, but the recipe wasn't great.
It might've been from the River Cafe Cookbook, which I think is a great cookbook if you know about cooking to begin with.
I don't think it holds your hand in the way other books do.
And for whatever reason, like I put the potatoes in late and I put the fish in early.
So what you ended up with was like shreds of floating fish and then rock hard potatoes that were inedible.
And all my friends were like, no, this is delicious.
And like similarly in those early days, I tried to do Edna Lewis's fried chicken where she has you fry it in butter.
butter and lard.
And butter is really hard to fry chicken in butter.
I still don't quite understand how that could be possible because the smoking point of oil is like 350 degrees, 400 degrees, and butter burns.
Showing 261–280 of 322 · page 14 of 17
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