mattkantor

For Malodextrin type crumbles, you put malodextrin and your source ingredient in a robocoup and pulse them. For some items you might need to add some water, depending on the thickness,and you might have to play around with the measurements. Try it with caramel, its pretty neat. I know for peanut butter, its about 1:1 (an example of this is in AC issue #80). There are other chemicals in use though...you can use bread crumbs, panko, flour, depending on your applicaiton and target medium. If you want some MD, I think you can get it from TIC Gums which is in Northern Maryland off 95 (near aberdeen)...I am using National Starch now for water-soluble thickeners, either company is good. You can also email wylie, he is good about replying and is one of the most down-to-earth cooks I have ever met. The Guy loves to share. The stuff in the Laundry cookbook is basically dehydration+grinding to give you a fine powder. MTK

The primary taste (if there was one) I got out of the chicken is clove. Perhaps he does change the recipe here and there, as people got other primary flavors. I'll be there monday to verify ==================================== And uhh...searing != sealing. Thats an old wives tale, like salting water for green veges keeps them green or seasons them. FYI - boy I hope this starts an angry flame war! MTK

It may have been the best meal I've had this year. Truly extraordinay delivery of simple quality ingredients. I'm going to figure out the spice mixtrure for the chicken this weekend.

My $.02: Taste taste taste. I wouldn't suggest a course of action without knowing how you learn. Some people get alot out of reading books on wine. There are a few good ones and many bad ones. Same with magazines, clubs, etc. Soem people don't. Goes with everything. Nothing can replace experience though. I think you would learn a lot just from tasting and having people to talk about tasting with. Some clubs have good tastings. If you are in "the biz" , you can get into industry tastings free. You can also tell them you are in the biz, or go with someone who is. Those tastings, where you have access to anywhere from 20-200 wines, can be invaluable. Find a good store where people don't push wine on you, where they actually care about you enjoying the wine. I don't know many of those places around here (or in general), since I'm new to DC, although I thought Schnieders was full of nice decent people who really like wine. I buy all my wine in Connecticut, being the true snob that I am. But taste as much as you can. Then you may learn that roses and whites CAN be good when they are made from good grapes grown in good soil without massive adulteration (BTW: Rose is not made my mixing white and red, except maybe in this country. It is made either from bleeding off juice in early skin contact from red wines or removing the skins early. I think there is another way but I'm a lttle rusty on my theory). Taste stuff you don't like. Taste flawed wines, corked wines, gallo, RM wines. Taste what people consider great wines - chip in with friends and get a bottle of Bonnes Marres or whatever. I used to belong to a private tasting group that did tasting once a month of different themes at peoples houses. It was for winos, and it was a great way to learn about different topics on wine. We did verticals, Regions, varietals (even did a Chambousin tasting once - I'll refrain from comment). You could start one of those, as the research you do into putting a tasting together will teach you a lot, as will attending others tastings and trying to figure out what the theme is if you are doing it blind. Anyhow...good luck. when you are ready to get into Bonnes Marres and the like, Let me know. I'll gladly join you for some.

Thanks for putting the dinner together. I thought the food, despite it being a little similar from dish to dish, was very enjoyable. For those of us who are used to the more traditional Korean restaurants, I found this to be a welcome change - especially for the price. And for the kind of restaurant it is, I though the service was fine (although I noticed that when Mr Al Dente went to the bathroom, his napkin was not re-folded...they do need to work on the finer points). The company was great. Especially me - I know you all enjoyed my being there, and you are all most welcome. For those of you at the "other" table (you know who you are), I look forward to amusing you with my bad jokes and unwitty comebacks at a future get-together. MK

Cheese, Pate, Olives, spanish Chickpea salad Seared Scallops with Lemon Butter Lamb shank Tagine, Farro, Dried Fruits Belgian Endive Parfait, Candied Orange, White Chocolate-Cayenne Sauce We was hungry! (Thanks to Mr Tweaked for provisions, wine and excellent seafood cooking).

I am Matt Kantor, Owner of "a slightly retarded food blog" (see previous post). I am not currently associated with a restaurant, but hung out in several for a while, mostly taking up space and eating mise en place. Sometimes I would cook stuff. Now I work at Discovery channel, having required a break from the $10 an hour as a line cook. Somehow, I still manage to mis-use sodium alginate on a regular basis, probably due to an over-indulgence of Barolo (new style) and Burgundy (old style). Used to rent a house with Mr Tweaked (also see above) back in the University at Albany days, where we would almost daily ruin a perfectly good chicken with pataks curry paste. Thus my finding this website. Turn ons: Happy hour, saffron, pimenton, sitting on Pennsylvania Avenue with my laptop and a beer and enjoying the sights walking by. Turn offs: Overcooked food, liquid smoke, speeding ticket cameras, people who talk about themselves too much on food boards, quotes on menus (thanks Eric Z for not having any).

Just got back from there (again)...those Oregon wine makers are just such wonderful people. I will say that alot of the wineries do not have tasting rooms or are not always open. Places like Brickhouse and Westry, for instance, are really just production facilities. If you can get an appointment, you can do well there, but alot of places arent open to outsiders. They just dont have the facilities and economies to run hospitality centers. If you want to taste alot of good wine, you need to visit two places. The first is Female-owned Oregon Wines on Broadway in downtown portland (affectionately known as Oregon Broads on Wine Way). They pour some really great wines there, mostly from oregon, by the glass....they are a alot of fun to hang out and drink with. The second is the Jay Mac tasting room. http://www.pinot-noir.com/. Jay Mac is the owner of the EIEIO label which is an outstanding group of wines to consume. He has a good selection of stuff. Also, Dundee Bistro has a tasting room next door to it as well (I think thats just outside Newburg near Tinas). Finally, You can also come to my place and we open some Brickhouse or EIEIO. It goes very well with Bresse chicken, Kobe, and Morels, so just bring those with you and I let you in.

Ah...I just go to Fantes when Im in Philly. They have lotsa stuff, and its not always expensive. For a really awesome pastry selection (they have EVERYTHING), check out this place in FL: http://pastrychef.com/ Can't make the picnic. I'll look for a happy hour at some point.

I just moved here from philly where I was cheffing at Gayle. Im new on this board, and was looking for a recommendation for where to buy professioanl equipment in DC. We have a restaurant depot Philly, and I have to say that I have never been to a more exciting place. For those of you who have not been to Restaurant Depot, I HIGHLY encourage you to visit. Its hard to find better prices on anything. Maybe stay away from some of the seafood...but for equipment, you cant beat it without buying used.