Content about waiter
May 12, 2010
The Turf Club is an ancestor to the martini: less shockingly dry, and a little more vivacious
Do you remember your first Martini? Mine came while I was still working as a waiter. After a long, hard shift, all of us would sit around a table and get one free drink before heading home. Usually I went for the coldest beer I could fine, but that day I held my head high and ordered a Martini. It felt good to say it out loud, and it arrived all handsome and clean with a single olive in it. It was beautiful, which didn't initially mean...
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The original celebrity chef helps us out with this French classic.
A variation on meunière sauce with almonds
In one of the opening scenes of My Life in France, Julia Child experiences an early meal in France with her husband, Paul, a lunch at La Couronne, a medieval house turned restaurant built in 1345. After oysters, she goes on to describe an early culinary epiphany, apart of what would become "the most exciting meal of my life."
Paul had decided to order sole meunière....
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August 31, 2009
This Mexican classic deserves a little love.
Around hour five, I became terribly exhausted from what felt like continuous marathon of chopping, sautéing, blending, grinding, broiling, stuffing, whisking, dipping, and frying. It was the most complex and curious chile relleno I'd ever laid eyes on and the flavor nearly bawled me over. Every bite revealed layers of flavor, from the salsa, pork stuffing, to the batter. Nothing was an afterthought. Though it doesn't exactly...
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March 28, 2006
Based on the potato, gnocchi is the ultimate pauper's meal--but it sure doesn't taste like it
Gnocchi. No idea. For years this has been the unpronounceable dish on the menu that starred me down and begged to be blurted out to the uproarious laughter of the seasoned waiter. "Did you hear what he just said?" Hell, I didn't have any idea what it was. Was it a type of pasta? Dumpling? Did it have a filling? This feeling of inadequacy kept the recognizable dish on the menu page and...
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January 22, 2006
We did our research, spared no expense, and faced the terrors of salmonella. We survived to teach you how to give this haughty dish an American makeover.
The Paupered Chef ransack their local butcher in search of the fresh meat to one of France's most risky dishes. Will they have time to cook it?
The Paupered Chefs ransack their local butcher in search of fresh meat for one of France's most risky dishes. Will they have time to cook their steak tartare? We did our research, spared no expense, and faced the terrors of salmonella. We survived to teach you how to give this...
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All content copyright Nick Kindelsperger and Blake Royer.
