A Paupered Chef Update

It's been awhile.

nick and blake

As many of you have noticed, it's been quite a while since we posted on the site. For that—and mostly for the lack of any news—we apologize. The story of our absence isn't as exciting as we'd like it to be. Basically, due to new jobs for the both of us, we've been busy. Really busy. So we took a little break from posting while we focused on jobs that pay money. Obviously, a note saying so wo...

Repertoire | The Dinner Party

Rules for success, including porchetta

25th Oct 2011

Ed. note: This is the third post in a "Repertoire" series on the interplay of food and style, with our friends The Midwestyle . We're helping their readers learn a few recipes, and they're teaching us a few things about doing it in style.

To say you’re an accomplished person is putting it lightly. That time you summited Kilimanjaro during a snow storm. The month you took a vow of silen...

Repertoire | The Working Lunch

An Argument for Grains and Vegetables

13th Oct 2011

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I’ve worked enough days in my life, from my desk at home to mind-numbing office temp gigs, to have developed some theories on lunch. To me, the working lunch is a series of balances: it should be fast, yet not fast-food; it should be a break from work, but not so indulgent you can’t get moving again; it should be fulfilling, but not a cause of sluggishness. Lunch should work for you, but so...

Repertoire | The French Omelette

Announcing a collaboration for the month of October

5th Oct 2011

We’re happy to announce a new collaboration between The Paupered Chef and some fellow friends and bloggers of ours in Chicago: The Midwestyle . It’s a great blog, and thorough. Ostensibly about dressing well on a budget, it’s really about caring: how you look, how you think, how you act like a young man in this here century of ours. We feel an affinity with their go-get-em energy, the sa...

Department of Basics | The Fruit Crisp

One dessert it doesn't hurt to have in the repertoire

5th Sep 2011

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It's probably become clear to most readers that this is not a food blog where you read about desserts, and for that matter, about baking at all. There's a good reason. We're no good at it.

Cupcakes and chocolate cakes and other frivolous foods are the specialty of other writers.  Besides a post or two about bread (we're pretty proud of our olive-and-herb-studded foccacia and the lengths...

How to Brew the Perfect Cup of Coffee

Tristan Coulter of Chicago's Metropolis Coffee Explains the Pour-Over Technique

16th Aug 2011

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I discovered the first inklings of my obsessive nature while making coffee in college. So many things can go wrong. So many ways to go right off the cliff. What should be routine and pleasurable becomes stressful, maddening, disappointing. The beans, the water, the tools, the process, and the thin line between greatness and mediocrity. None are exempt from mistakes.  And of course, no one has i...

How to Make Proper Barbecue Chicken

No offense, but you're probably doing it wrong

22nd Jul 2011

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There's a lot of misconception when it comes to "barbecue." The problem is the word itself. It's used as a synonym for grilling, refers to the grill itself, or to the meat being grilled; it also has a sauce named after it; and sometimes it's just the word for the party itself held outdoors in somebody's backyard. What, actually, is "barbecue"?

American purists see things a little differently....

Italian Bean Salad with ''Loadsa'' Herbs and Tuna

Cooking from Chicago's New Dose Market, Happening Again This Sunday

8th Jul 2011

The Italian bean salad has been with me a long time, and for good reason.  I've made some variation of beans, herbs, and olive oil dozens of times over the past few years and I never get tired of it.  When it comes to the relationship between deliciousness and effort, this one gets it exactly right. It's about as easy as mixing the ingredients together and letting the flavors develop, then it'...