Blake is a part of the old school. In the blog world, that means he's been writing for Serious Eats since early 2007—years before he even thought about living in Chicago. But in a general sense, it's also true. Sure, he's made his own bacon before, but how many other people have had to butcher the pig first?
'Blake Royer' on Serious Eats
Blake Royer of The Paupered Chef (and Serious Eats Dinner Tonight contributor) is moving to Chicago and asks, "Which are the best neighborhoods for eating and cooking? Nick lived it pretty fancy in beautiful Bucktown, which reminds us a lot of Brooklyn. . . Sing the praises of your Chicago neighborhood!" What say you, serious eaters?...
"Everything was going well until we noticed the incredible amount of fat that was accumulating in the pan." Nick Kindelsperger and Blake Royer of The Paupered Chef made quick-flipped fat burgers out of home-ground meat using Harold McGee's technique where...
Our own Blake Royer, who you may know as one of the Paupered Chefs, will be at the Bowery Whole Foods tonight teaching a class called "Apartment Charcuterie." Learn about salt preservation and the basics of dry-curing meat. At $30,...
Our friend and Serious Eats contributor Blake Royer over at The Paupered Chef spent way too much time conducting some obsessive pseudoscientific kitchen experiments with his new KitchenAid mixer and a meat-grinding attachment trying to come up with the...
Because it spoils quickly and most people store it improperly, dry vermouth has acquired an unsavory reputation over the years. With a little care, however, it can go from stand-in to starring role in recipes and drinks. The Paupered Chef duo on storage and use—including a recipe for mussels.
Anyone who has over bought fresh-squeezed OJ knows it bears a hefty price. Nick Kindelsperger and Blake Royer, working collectively as The Paupered Chef, turn their frugal eyes on homemade orange juice.
This staple of the produce aisle always goes forgotten in the fridge, then goes limp, then gets trashed. In fact, it's difficult to remember the last time we actually used an entire bunch of celery before tossing it. What interesting creations could come from a vegetable which even the most authoritative texts say is best thrown in stock?
Some grapes go by different names across different languages, countries, and regions. Pinot Noir, for example, is known as Pinot Nero in Italy, Spatburgunder in Germany, and Blauburgunder in Austria. If people are paying $60 a bottle for Barolo while the humble Spanna is sitting on the same shelf, what other regional secrets exist? Photograph by Nick Kindelsperger "What's in a name? That which we call a rose By any other word would smell as sweet." William Shakespeare When we lived on the Upper East Side of Manhattan on York Avenue, a location with all the no-subway pain of Alphabet City with none of the cool, there was this wine shop called In Vino Veritas. Nobody really knows about it;...
Some of the most respected chefs and restaurateurs in the country are using frozen french fries in their establishments. With that knowledge, the Paupered Chef tries three varieties of iced spuds at home, hoping to make a perfect, crisp, golden-brown batch of potatoes at home.
Technology has caught up with cork, and now other nontraditional closures are gaining steam. Instead of excitement, this cheaper, safer way to store wine has most of wine-buying public terrified. And I think I know why.
When there is a warm day in March, spring recipes begin to seem practical. Asparagus, spring’s tender manifestation, has indeed been showing up in produce marketsnot gray and woody, but green and flexible. The Paupered Chef provides a quick and easy recipe for this early-bird vegetable.
Trying to make pizza at home? Forget baking stones and peels. We used London chef Heston Blumenthal's unprecedented technique, which is radical and simple and produces remarkable results. The only equipment you'll need is a cast-iron skillet and your oven's broiler.
Collectively, Nick Kindelsperger and Blake Royer are The Paupered Chef. This week, our frugal friends explore the Old Fashioned, a venerable cocktail whose clean appeal is long on taste but short on expense.
Collectively, Nick Kindelsperger and Blake Royer are The Paupered Chef. This week, these frugal cooks turn their eye toward the most important meal of the day, breakfast. Here, they try to "puff" rice themselves but ultimately settle on a recipe for easy-to-make, low-cost breakfast bars.
Together, Nick Kindelsperger and Blake Royer are the Paupered Chef. These frugal cooks offer an easy, cost-effective menu for romance. With recipes for mussels, Cornish hen, and chocolate truffles.