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Entries tagged with 'The Paupered Chef'

The Paupered Chef's Top 10 Chinese Recipes of the Year

Robyn Lee Post a comment

In honor of the start of the Chinese New Year, our Dinner Tonight contributor Nick Kindelsperger posted his top ten favorite Chinese dishes he made at home over the last (lunar) year at The Paupered Chef. Check out the recipes to get inspired to cook with noodles, chicken, Sichuan peppercorns, eggplant, fermented black beans, and more. More

Six Delis in One Day: Finding the Best Italian Sub in Chicago

Chicago Robyn Lee 6 comments

Where's the best Italian sub in Chicago? Nick Kindelsperger, Blake Royer, and Daniel Zemans go on a five-hour, six-deli tour to find out. More

McDonald's Mac Snack Wrap, A Rant

Fast Food Adam Kuban 11 comments

Nick Kindelsperger of The Paupered Chef calls BS on the Mac Snack Wrap: "The result is a funnel for cheap food. Without the bread, the ingredients are exposed for the lies they are. The meat (never McDonald's strong suit), is reduced to filler without an ounce of juiciness. There is no balance, no semblance of coherent thought with this monster." More

The Paupered Chef's Guide to $3 Homemade Pizza Stones

Slice Adam Kuban 23 comments

It seems there's been a lot of buzz about pizza stones in Serious Eats Talk lately (Aaaargh, Pizza Stone!, Pizza at Home, Using a Pizza Stone, How to Clean a Pizza Stone). My take on pizza stones has always been to pick up a purpose-built one when they're on sale.* Mostly because I get confused at the home centers when I go in to find the appropriate tiles that kitchen-hackers recommend. No more. Blake Royer of The Paupered Chef has some useful tips on finding just the right tiles to get you baking on the cheap — all for... More

How to Make Blood Sausage, from 'The Paupered Chef'

Robyn Lee Post a comment

Don't be afraid of blood sausage; it tastes meaty without the texture and doesn't have a metallic flavor. Blake Royer shows you how to make Estonion blood sausage from start to finish at his blog, The Paupered Chef.... More

The Paupered Chef on Salad Dressing's Perfection

Erin Zimmer 1 comment

Blake Royer, our Dinner Tonight contributor and half of The Paupered Chef duo, wonders if salad dressing is the perfect sauce. "Made correctly, it wakes up your tongue and feels round in the mouth. It is rich yet bright." So is it really better than hollandaise or mayonnaise or beurre noisette? When made from scratch, the answer might just be yes.... More

The Paupered Chef on Korean Barbecue

Erin Zimmer Post a comment

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.... More

Homemade Wisconsin-Style Bratwurst

Carey Jones 3 comments

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.... More

The Paupered Chef Visits Four Memphis Barbecue Shrines

Erin Zimmer Post a comment

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.... More

Focaccia, the Easiest Homemade Bread

Grace Kang 8 comments

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... More

Blogwatch: The Paupered Chef Investigates the Smash Technique

A Hamburger Today Adam Kuban 7 comments

I love this "smash burger" blog post by Nick Kindelsperger on the Paupered Chef (Nick also co-writes Serious Eats' Dinner Tonight column.) Nick does an in-depth study of the "smash technique," a method of cooking burgers that is seemingly... More

The Paupered Chef's Quick Flipped Fat Burger

A Hamburger Today Robyn Lee 3 comments

"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... More

Making Guanciale at Home

Adam Kuban Post a comment

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.... More

How To Cook Perfect Hard-Boiled Eggs

Robyn Lee 15 comments

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... More

The Best Homemade Burger, Paupered Chef–Style

A Hamburger Today Ed Levine 10 comments

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... More

You May Also Substitute Vermouth

The Paupered Chef 4 comments

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. More

OJ: The Real Thriller

The Paupered Chef 5 comments

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. More

Celery: More Than Just Diet Fare?

The Paupered Chef 15 comments

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? More

Wine by Any Other Name

The Paupered Chef 8 comments

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;... More

You Want Fries with That?

The Paupered Chef 13 comments

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. More

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