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Funghi Porcini

  • Location: Charleston, SC
  • Last bite on earth: Asparagus Risotto with Seared Scallops

The Stuffing Waffle Croque Madame: The Ultimate Day-After-Thanksgiving Breakfast Sandwich

Why not add the extra little bit and make a Stuffing Waffle Hot Brown. Add a couple pieces of bacon and tomato and you're there.

Cracklin' Cornbread From 'Heritage'

I agree with all of the other Southerners here. No sugar in cornbread. I have had the cornbread at Husk and this recipe turns out practically the same result. Just make sure to have the skillet frighteningly hot when adding the bacon fat and batter.

What Cookbook Would You Buy For a First-Time Cook?

I would probably go with the previously mentioned Joy of Cooking or Julia and Jacques Cooking at Home by Child and Pepin. That one is a fantastic book for teaching the basics of cooking through simple everyday recipes. Plus there's a video series for the whole thing too.

How Roux Made Its Way Into the Gumbo Pot

I learned to make gumbo post Paul Prudhomme. I remember reading and hearing rules like, "Good gumbo should be the color of a swamp" and "File, roux, okra - choose two, never use three." So when I make gumbo it has dark brown roux and file powder. It definitely looks like a swamp when it's done.

And as BanannaP warns above, be careful around a pot of roux. It is WAY hotter than boiling water, and it sticks to almost anything.

Our Top 10 Burgers in Atlanta

A very good list. I agree the H&F burger is overhyped at the restaurant, but it is one of the best things to have at Turner Field. They sell way more than 24 without the bullhorn and bells.

Does Adding Pasta Water Really Make a Difference?

I'm reminded of Bill Buford's Heat and his description of the pasta water near the end of a shift at one of Batali's restaurants. Buford declared the last dishes out of the kitchen to be the best. Thanks for the through test.

The Fastest Way to Chill a Cocktail Glass

What about dry ice in vodka? It's not as cold as liquid nitrogen, but it's much colder than vodka from the freezer. It's also easily found and somewhat affordable.

A Day in the Life: J. Kenji López-Alt, Chief Creative Officer

Hurdles?! How do you ever get past the starting line? I think I manage to scoot on one knee more than even trying to run.

Cereal Eats: Childhood and Cereal Commercials

Sugar Bear suavely selling Sugar Crisp definitely remains stuck in my head.

However, I really want to know what was going on in the ad agency the day they created the campaign for Kellog's Big Mixx cereal.

The Food Lab Redux: How to Make the Perfect Bowl of Tonkotsu Ramen

Ramen week is killing me. I seem to want ramen every night now. At least my kitchen is smelling good with all the simmering broth.

Should You Skim the Crema off Your Espresso?

Stirred in with a little sugar is my normal method. If I'm trying something new, I'll try it straight up, no sugar, crema and all.

Shalom Japan is a Pleasant Surprise in Williamsburg

Many thanks for avoiding the Serious Eats favorite Slideshow format.

Introducing the Serious Eats Magazine!

It doesn't work on my Palm Pilot PDA. Oh wait, it's not 1995. With almost all apple devices on the latest OS, but many Android devices using older versions of the OS I see why Apple would be the first choice. It will get to other OS soon enough. For now, iPad it is.

Does Owning Several Coffee-Brewing Devices Make You a Geek?

I definitely qualify as a geek. My caffè armamenti:
FrancisFrancis X5 espresso machine
CBTL Americano pod single serve espresso/drip machine in my office
Cuisinart drip maker
Hario V60
Aeropress
French Press
Nissan Thermos Bottle Drip Filter
2 Moka pots
La Pavoni grinder

At home I usually use the FrancisFrancis with Counter Culture Espresso Toscano, but the Hario is quickly replacing everything else for drip coffee. The CBTL gets a workout in my office. It seems everyone prefers that to the blah drip that's available.

Bake the Book: Cornbread Sorghum Milkshake (or, Breakfast)

I know what I'll be making for my Dad's birthday this year. The man can live off of cornbread and buttermilk. A milkshake made of those things seems to be the perfect dessert for him.

Lunch Box: Make-Ahead Radish Fattoush Salad

Bread is becoming a necessary ingredients in my salads. I love fattoush, panzanella or even just plain buttery croutons in a green salad.

3 Good Coffee Drinks for Spring

Thanks for these columns Meister. I learn something new in every one. I will be trying the iced americano soon. I'll try the sidecar at home before I nicely ask a not so busy, competent barista for one.

The Food Lab Turbo: How To Make The Best Grilled Cheese Sandwich

I use my Mom's method. Assembe the sandwich. Lightly coat the outer sides of bread in mayonnaise instead of butter. Cook in a cast iron skillet over medium heat. Press the sandwich often. Maybe it only works with Duke's mayo due to the lack of sugar. I can see other mayos burning too easily.

Whose Espresso Is Better: Third-Wave Cafés or Traditional Italian Espresso Bars?

Caffè italiano all the way for me. Take a break specifically for coffee. Stop what you're doing, go get (or make) an espresso. Enjoy it for that moment, then back to whatever you're doing. It makes taking on an arduous task so much easier. Get away for a moment or two and focus on something besides work. Espresso is perfect for that.

What's Your Iced Coffee Method?

I agree with ag3208. I love Vietnamese/Thai iced coffee with condensed milk. I found a Vietnamese drip maker in an Asian market for a couple of dollars. Pour a shot of condensed milk into a mug and brew right into the mug. Add ice and pour the whole thing into a travel cup or even a plastic bag with a straw.

Wine Jargon: What is pH?

Why is quoting pH obnoxious? I wish more bottles would have a detailed label like the one pictured. Alcohol percentage can only give you a glimpse into a wine. pH/Acidity sugar/brix can really give one an idea of what to expect in a wine.

Serious Entertaining: The Vegan, One Meal Convince-A-Meathead Challenge

I often cook at friend's houses. One such family decided to go vegan late last year. They invited several other friends over one night, and I was to cook. I managed to put together a great vegan meal. At the end of the night, the hosts said to the others, "what did you think of the vegan food?" The guests had never realized it was vegan. They loved everything. Even the die hard meat and potatoes guy loved the food. You're definitely right. With a little planning, shopping and effort in the kitchen, vegan food is delicious.

The Dark Side of Flavored Coffee

I have always thought coffee should taste like coffee. Any other flavored beverage associated with coffee should go by another name. Maybe cafzlenut drink or hot vanifee. Then I could order coffee and get coffee.

Bake the Book: The Lee Bros. Charleston Kitchen

Charleston, where the pronunciation of Huguenot is most definitely not French.

Drinking the Bottom Shelf: Christian Brothers Frost White Brandy

If I ran a big food site, I would pay Will Gordon to review Fore Street. Get the man off the Bottom Shelf and fast food beat.

Fruit on a Sandwich?

While I was having a peanut butter and banana sandwich for lunch, I started thinking. Do I ever eat any other fruit on a sandwich? I have been known to use an apple. Almost any berry can work, but other than preserves, jams or even mostarda I cannot think of any other fruit on a sandwich. Anyone like fruit on sandwiches?

We Chat with Sarah Simmons of City Grit

Sarah Simmons runs a culinary salon out of a space that's an antique store by day. Some nights she's executing a themed menu of her own. Others she's on the line cooking with chefs from all over the country, giving them an opportunity to stand in the spotlight for New York's hungriest eaters and media personnel. But with six years of supper club hosting at her back and a huge boost from Food and Wine magazine, this consultant-turned-chef is more than able to take it all on. Here she tells us how she does it, and why. More