The Paupered Chef is going for broke!
Information
- Founded:
- 2006
The Paupered Chef Paupered Chef Year in Review! An Obsession with beef http://bit.ly/7FDZpS and the Allure of Alcohol http://bit.ly/7mn94s
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When Blake and I sat back and looked at what food obsessed us in 2009, we noticed an unusual interest in beef. Pork is still the hippest meat around, and praise for beef sometimes seems limited to talk about steaks or short ribs. ...
The Paupered Chef A foolproof, entry-level dish into Sichuan cooking...plus all about the amazing numbing properties of the Sichuan peppercorn.
thepauperedchef.com
For awhile now, I've been looking for a way into Chinese cooking. The whole business of it feels impenetrable. Strange flavors, ingredients, and cooking techniques, and no ability to rely on what I've already learned about Western cooking and improvise. ...
The Paupered Chef Chicagoans, we're both hanging out at South Loop Whole Foods tonight, talking about our blog and how we like to make cheap cider. Come see us at 7 p.m. http://bit.ly/7f1nP2
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Come out and meet us! Nick and I will be hanging out at the South Loop Whole Foods this evening as apart of an event called Cook, Eat, Blog. The store is located at 1101 S Canal St. downtown. ...
The Paupered Chef My heroic failure to turn round into filet mignon: http://bit.ly/72wZDE
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This is why beef chuck roast cooked in a 131°F–140°F (55°C–60°C) water bath for 24–48 hours has the texture of filet mignon. - Douglas Baldwin, A Practical Guide to Sous ...
The Paupered Chef
Instant salad dressing, conveniently available when you need it. Isn't that the appeal of the bottled stuff?
http://bit.ly/6JwV1s
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I've been thinking about salad a lot lately, which is strange, because how inspiring can a salad really be? The salads I grew up with were made of lettuce with a bunch of chopped vegetables--carrots, mushrooms, peppers, whatever--doused with a dressing from the fridge door. ...
The Paupered Chef Check out our Thanksgiving menu, along with a nice picture of us, in Time Out Chicago. http://bit.ly/6vSqYX @TOCEatOut
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We're signing off for the week, ready to see family, drink some of our homemade hard apple cider, and fatten ourselves on turkey. We hope you're off to do the same! But before you do, please ...
The Paupered Chef My first experiments with sous-vide chicken. http://bit.ly/1LxqyH
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In my opinion, the best chicken is chicken sous-vide. Each bite is tender and succulent in a wayI never thought chicken could possiblybe. It's kind of changed everything for me. Even the appearance ...
The Paupered Chef Liked our Cinnamon Rolls? Vote for us on Bon Appétit Blog Envy Bake-Off http://bit.ly/1lEvf @bonappetitmag
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Bon Appétithas put together another collection of their favorite holiday dishes, and we're honored to be involved again this year. Lasttime we showcased our scrumptious holidaycoffee cake, but this year is a sweeter affair. ...
The Paupered Chef Does anyone else crave bitters like I do in the Negroni cocktail? http://bit.ly/3na0kY
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"A proper Negroni is as perfectly and tripodically balanced as, say, a water molecule. " - Jonathan Miles The Negroni is an incorruptible drink. While the martini can be perverted by nefarious ...
The Paupered Chef
Tired of overly sweet and gooey cinnamon rolls? Check out these cardamom scented ones. http://thepauperedchef.com/2009/11/carda
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Every Christmas, we eat cinnamon rolls. That's just how it is. When I was little, someone would wake up early and drive over to the Cinnabon store and come back with a gooey dozen, and always make sure there was extra frosting. ...
The Paupered Chef
Slightly buzzed with success, check out our homemade cider http://thepauperedchef.com/2009/11/the-f
thepauperedchef.com
There is no feeling in the world like popping open a batch of cider and realizing what you have created alcohol. It's really hard to describe. We've made all kinds of recipes before, including some meals that have taken days to prepare. ...
The Paupered Chef New post up, a detailed explanation of how to make hard cider. Head to your local market and join us while apples are in season!
thepauperedchef.com
As we realized on our last post, it was time to stop talking emphatically about the cultural significance of cider, and start getting to the business of making it. Though we had read more websites, emails, ...
The Paupered Chef Definitely going to make these soon...I just learned English muffins aren't cooked in the oven, but on a griddle. They're like pancakes!
chocolateandzucchini.com
Sep2009 Aug2009 Jul2009 Jun2009 May2009 Apr2009 Mar2009 Feb2009 ...
The Paupered Chef The case for hard cider, or how we are trying to make cheap booze. http://bit.ly/40UpQ7
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Currently Blake and I have four gallons of apple cider fermenting in the back of his bedroom closet. The hope is that in a few days, thanks to some hungry yeast, we'll have something that might resemble hard apple cider. ...
The Paupered Chef The Kimchi contest has come to a close...but who won?
thepauperedchef.com
After a tasting of both kimchi projects, the results are in. We have a winner! It wasn't easy to decide: there were things about Nick's kimchi that were better, and things about Blake's Kimchi that were better. ...
