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 basi...
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...
Grinding meat may seem like an exercise for those with too much time on their hands, or those overly devoted to doing things from scratch--which I am. But I'm here to argue that there are more compelling and more logical reasons for doing so: for one, the meat will taste better. You'll also know where it omes from, unlike with a styrofoam tray from the grocery store, which is likely the su...