Entries tagged with 'The Paupered Chef'
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Dinner Tonight contributor Blake Royer shares his first Korean barbecue experience over on The Paupered Chef. "For days afterwards, I could taste the spicy, sweet, marinated short ribs between my teeth." He was inspired to go home and make pajeon, a simple egg-and-flour pancake....
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Over at The Paupered Chef, Dinner Tonight contributor Nick Kindelspeger tries his hand at making his own Wisconsin-style bratwurst. Sorting through more than 40 recommended ingredients and ultimately converting a hundred-pound recipe into a five-pound one, he ends up with the bratwurst “of his dreams”—“perfectly plump, gushing with juice, and haunted by charcoal smoke.” See the recipe, and his step-by-step photo tutorial, here....
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Nick Kindelsperger of The Paupered Chef (and Serious Eats Dinner Tonight contributor) left Chicago last weekend to spend forty hours in Memphis. He stopped at four of the city's most vaunted barbecue haunts: Cozy Corner, Rendezvous, Interstate Barbecue, and Corky's....
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Photograph by Blake Royer Thought no-knead bread was easy? Try this focaccia. Blake Royer of The Paupered Chef (and co-writer of Serious Eats' column /dinner_tonight/">Dinner Tonight) had tried the famous no-knead bread once, but it was still too much of a hassle to time everything correctly. So what do you do when you want fresh bread for dinner? Enter focaccia. Using a Nigel Slater recipe, Blake makes the dough with just an hour of rising time and then it's off to the oven. Brushed with a thyme, garlic, parsley, and olive oil topping, and studded with olives, this quick focaccia is a hearty supplement to any meal. Related I want a soft focaccia bread recipe [SE Talk, 04/5/08] Cook...
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The Paupered Chef Nick and Blake, the guys behind The Paupered Chef (also contributors to Serious Eats), retooled their site and headed in a new direction a couple months ago. Toward more involved, long-process, obsessive at-home food adventures. I love reading what they set about doing. Today, Blake posts about making guanciale at home, a process that had him sourcing pig jowls (more difficult than you'd imagine), scavenging an extra fridge, and then going about turning it into the bacon that's preferred by Italians and only now just catching on in the U.S....
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Nick Kindelsperger of The Paupered Chef went on a search for the perfect hard-boiled egg, that is, cooking it at 154°F for an undetermined amount of time, and found that four hours was the golden number. I'm rather impatient, so four hours wouldn't cut it for me, but I'm very curious to try these super creamy-yolked eggs that lack a funky sulfuric smell. Related Grocery Store Eggs Vs. Public Market Eggs Photo of the Day: 300 Minute Egg How To Peel A Hard-Boiled Egg...
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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.
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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.
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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?
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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;...
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