Content about Grinding
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December 16, 2009
Well, guess we better throw our hats in the ring: it's the time of year for gift guides and we're not afraid to participate. We've avoided it for 4 years, but our streak is about to come to an end: we hereby present the first annual Paupered Chef gift guide.
We've got kitchen gear to recommend, and some awesome food products, too. From what we have learned, cooks really just need a few basic tools that can allow them to turn ingredients into...
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Blake visits a famed watermill in Estonia.
I knew next to nothing about watermills before heading down to see one in southern Estonia, so I had an open mind. The website promised a tour, a glass of milk and fresh warm bread. So when the offer of a ride down came up, I had little reason to turn it down.
When we arrived, we found an idle lake reflecting the brilliant blue sky, clouds tossing across the sky, and a brick building with what seemed to be about 15 front doors...
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February 22, 2008
How to make a better burger at home.
The first question was what cuts were best to grind. Which led me to another question: what exactly are we looking for in a hamburger? Jeffrey Steingarten wrote a piece in Vogue (thank goodness Ed Levine recorded the results on A Hamburger Today, or we'd all be in the darkness that is food life without a subscription to Vogue, a magazine that refuses to share Steingarten on the Internet) asking just that question, and settled...
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All content copyright Nick Kindelsperger and Blake Royer.
