Content about Breakfast foods
October 5, 2011
Announcing a collaboration for the month of October
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 same early-20s stuff that...
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Adventures with buttered toast, ripe tomatoes, and Duke's mayonnaise.
Most people return from the beach with tans; I returned with tomatoes. It was a half-bushel, to be exact, and they were stashed in the back of a car as it wound its way from North Carolina, through the Great Smoky Mountains, and, some 16 hours later, finally to Chicago. Why such extravagant measures for tomatoes?
When it comes to tomatoes, I don't suffer fools, and I simply can't accept sub-par specimens. I shun fresh ones except...
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September 21, 2010
A summer alternative with grated apple and almonds
Oatmeal at Cafe Fanny in Berkeley
I think I've always loved the idea of oatmeal for breakfast: it's simple to make, it sticks to your ribs until lunch, and it's economical. I don't always put a lot of time into breakfast, or much thought, save the occasional calm morning of a slow-fried egg on toast or scrambled eggs with chives from the windowsill garden. Oatmeal seems like a good, honest solution. Though I've...
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June 3, 2010
One of the best 5 minute meals on the planet--and one of the only meals that literally takes 5 minutes
Eggs in a basket was the first meal I ever cooked. I was in 5th grade, and it was a Sunday morning at my best friend's house after a sleepover. We woke up hungry, and for some reason his parents weren't home. This confused me--my parents would never do that--but more important than confusion was the fact that I was terribly hungry, and I didn't see how that problem was going to be solved, since his house never had any cereal in...
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May 19, 2010
It's my opinion that the secret to great biscuits and gravy is that there is no secret
I know that biscuits and gravy together don't make sense. It's meat, thickened with flour and milk, ladled atop a starchy biscuit. There is no balance, no acid, and no spice. Compared to the dynamic Szechuan food I've been making lately, it can seem safe and boring. But that's not how I think of it. Perhaps it's something that needs to be injected to your blood as a child, because I have a fondness for this dish that...
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May 14, 2010
We need your help
Last night I made the best batch of biscuits and gravy ever. That's not something I ever thought I'd say out loud, but I cannot tell a lie. I started with some homemade breakfast sausage, which formed the base of a sensational gravy. The buttermilk biscuits were baked from scratch. It was nearly perfect.
The problem? The biscuits didn't rise, or at least not enough. I followed a fairly well respected cookbook author, but my...
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April 23, 2010
Trying (and for now failing) to recreate British Heinz baked beans
Baked beans should have been the easiest part. When I set off on this crazy Full English Breakfast challenge I figured I'd spend most of my time stuffing sausages, or learning how to cure a completely different kind of bacon. The beans should have required a few hours on lazy Saturday afternoon. The one problem -- the only problem -- was finding a recipe.
There are no recipes. Zero. Or at least none that I could trust. Every single...
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Everyone loves bacon, but it's not always the same thing.
British Bacon vs American bacon
If you've been reading the site lately, you may have been following Nick on his rather strange quest to recreate a full English breakfast from scratch (his first project was the British banger sausage). Why, I don't know. But when Nick proposed that I take over the homemade bacon portion of the project, I leapt at the opportunity to contribute. Homemade meat curing has long been a hobby of mine,...
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March 16, 2010
Can you replicate the best English breakfast at home?
To eat well in England you should have breakfast three times a day.
- W. Somerset Maugham
I survived my half a year in England on a diet of boiled potatoes, canned peas, Heinz beans, and 99p egg and cress sandwiches I purchased from a convenient store. The dollar was nearly worthless next to the mighty pound at that time, and I hoarded what little cash I could for bus passes and the odd pint, relegating whatever was left to keeping...
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June 24, 2009
Insight into perfecting 90 minute, no-soak beans and homemade bratwursts.
It's been a delicious week. I've been doling out my homemade bratwurst to close friends and making batches of 90 Minute, No-Soak beans just because I can. I know some people had some questions about both of these posts, and this week has given me a few more insights to both processes which hopefully will answer some of them. Also, Michael Ruhlman wanted to see my amateurish spreadsheet I created to find a bratwurst...
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April 27, 2009
What if French toast could be improved by the Brits?
Eggy bread, a slice of white loaf dipped in egg whisked with milk and fried in butter, is simply French toast without the sweetness. It is a food I've consumed in countless American diners, and on countless Sunday mornings as a kid. But that morning I found eggy bread unrecognizable without its sheen of maple syrup and its fragrant nutmeg and cinnamon spices. Still, there it was, plain and obvious. And it floored...
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July 2, 2008
How to smoke pork belly at home.
First, I needed to find some pork belly with its skin still firmly on. My previous attempt removed it, along with a lot of precious fat directly underneath. My bacon didn't have nearly enough fat on it to fry up, so instead cooking up beautifully in a pan, it burned. My local butcher wouldn't sell me a piece with the skin on unless I bought 10 pounds, a fact I still find ridiculous. A commenter pointed out...
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April 30, 2008
A different method for hard boiling eggs.
And what better place to find proof than Harold McGee? His On Food and Cooking had a whole section on long cooked eggs. He calls them “an intriguing alternative” which can be cooked for anywhere between “6 to 18 hours.” Still no recipe, but I’m finally on to something. The most interesting aspect about the process is what happens to the flavor, which he says generates “flavors and...
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March 29, 2006
In which we find a wildly handsome Spanish man
Step 1: Find a Spanish Man.
Step 2: Find a Spanish Ham.
Preferably, a wildly handsome Spanish friend with a hunk of Spanish ham that his mother sent him. Jorge had looks. And he had the ham. What follows is an evening of many, many stages that included overcoming fears of anchovies, quail eggs, and two romantic party members who ate their share, doted on each other, and cooked absolutely nothing at all....
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January 25, 2006
This is what happens when you start cooking before you’ve put in 30 seconds to check if you actually have what you need.
When I can’t decide what I feel like cooking, I’ll often visit epicurious.com and bum around until an ingredient that sounds great pops up--then I’ll start searching for that ingredient and I always find something that sounds tasty. In this case, my ingredient was goat cheese. I was doing a few searches at www.jamieoliver.com--we basically follow him and his British humor around with tongues wagging--and he had...
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All content copyright Nick Kindelsperger and Blake Royer.
