Chef Tom

-t is true. June 30 is our last day. We thank you for your support.

This is the second time a Specialicious coupon has made it unclear whether or not alcohol is included (the first being Present) - it matters to me because it's the difference of dining solo, or needing to go with someone else (I'm not trying to be cheap; I'm just trying to plan.)

I've started to use some of these coupons (I'd be a fool not to), and I love this thread. I've recently written reviews for Ristorante Murali and Toscana Green, for example - two places where I wouldn't necessarily rush off to. Hopefully, the reviews have gotten them a bit of publicity.

Cheers,

Rocks

We were instructed, because of VA ABC law, that we could not include the alcohol in the deal.

If their Sweet Coppa is any indication this is something not to be missed.

We have been offering the Coppa on our Meat and Cheese Plate.

Food Matters has HopSlam in bottles.

Limited supplies.

Tasting note: Delicious.

Yesterday, I watched the YouTube video that Joe H posted, of Roberto Donna making his parmesan budino in a Vitamix. The video is recommended for those who still wonder why anyone would pay a premium to own a Vitamix, when there are so many cheaper blenders out there. The Vitamix is in just about every high-end restaurant kitchen out there, the same basic machine that is sold for home use. The difference? The commercial version is in a metal housing, the home version's housing is plastic; the motor and speed controls are the same in both. If you want your sauce, puree, soup (or budino) to be really smooth or emulsified, get a Vitamix.

Well put. Plus it's a breeze to clean!

Exactly.

We don't know all the facts and percentages and so on.

In this case, yes, this raw milk cheese was contaminated but no evidence shows that the milk was the cause. So why blame the milk?

We have this week Salmonella in cilantro and parsley - do we blame the cilantro or parsley? or the grower, picker, packer, repacker, shipper, etc.?

We also have, more locally, since Nov 1, Salmonella found in organic alfalfa sprouts - do we blame the sprouts? or the grower, picker, packer, repacker, shipper, etc?

We all want a safe food supply. If it's tainted, take it off the shelves. Find the cause, punish and fix.

But don't eliminate a whole product category, please.

If you have a fear of it - don't buy it, don't eat it.

Raw milk availability is controlled by each state. Some states allow retail sale, some allow on-farm sales, some allow no sale at all.

Misleading statistic? Always a possibility but the "raw" numbers show the actual number of food borne outbreaks and illnesses broken down by category.

According to the article the manure was on her clothes. And I seriously doubt the hand washing problem was a misplaced sink. If she had manure on her clothes it's pretty obvious how it got on her hands.

Nobody said there was. I was talking generally about raw milk. Here is what the CDC says about raw milk:

Can drinking raw milk hurt me or my family?

Yes. Raw milk can cause serious infections. Raw milk and raw milk products (such as cheeses and yogurts made with raw milk) can be contaminated with bacteria that can cause serious illness, hospitalization, or death. These harmful bacteria include Brucella, Campylobacter, Listeria, Mycobacterium bovis, Salmonella, Shiga toxin-producing E. coli, Shigella, Streptococcus pyogenes, and Yersinia enterocolitica. From 1993 to 2006, 69 outbreaks of human infections resulting from consumption of raw milk were reported to CDC. These outbreaks included a total of 1,505 reported illnesses, 185 hospitalizations and 2 deaths. Because not all cases of foodborne illness are recognized and reported, the actual number of illnesses associated with raw milk likely is greater.

Me too. Just as I said above. And I wasn't defending anybody. Contrary to what you might think, pointing out the risks of raw milk does not constitute defending the "big agrobusiness fuckwads." And why are you always incapable of making your point without foul language? It's unbecoming and unnecessary.

Why the attack on Raw Milk?

Beef, Pork, Produce, Poultry, Seafood, Beverages, and Breads & Bakery and Pasteurized Dairy have all had more outbreaks and illnesses than raw milk.

source: http://cspinet.org/new/pdf/outbreakalertreport09.pdf ---- page 20

This is a human issue not a raw milk issue.

Ok, I'm sold! Does anyone know if this deal is available at all Costcos, or only select ones? I don't want to make a pre-Christmas trip to my local Costco (Gaithersburg), only to discover it was for nothing.

It's usually just sold during a "road show" which happens at different times at different stores. I would call before going.

Having used the Vita-Mix over 10 years, in restaurants, it is an incredible machine to have in the kitchen. Easily my favorite.

I know several people who have one at home and swear by it - they claim to use it every single day.

It amazes me how restaurants get so scrutinized yet other services and products to not.

Do we question the value of a $150/$200/$400/hour attorney? $40/hour mechanic plus parts?

The public always fails to consider the time and labor required to provide the food that gets served.

$12 for a great pizza sounds like a value.

Pizza Man - I'll bring the family in soon.

We are looking for a manager.

Click the link for more: http://washingtondc.craigslist.org/nva/fbh/1756810271.html

This also has a direct impact on restaurant employees.

Many are dependent on Metro for transportation.

I'm glad that my final restaurant post of 2009 is about one of my favorites, Food Matters.

Last night I stopped into the bar and had a perfectly breaded and fried Pork Schnitzel ($18.95), served with sage-roasted squash, and mashed potatoes and gravy. I went with their suggested pairing of the 2007 Jean Touzot Macon Villages Chardonnay ($7), and it worked like a charm.

After finishing every bite of this coarse, almost Teutonic, exemplar of fried pork, I was by no means hungry, but couldn't resist backtracking and ordering an appetizer, the astonishing Shredded Vegetable Pancake ($5.95) - a simple hash of shredded cabbage, carrots, sweet potato and garlic, fried Egg Foo Yung-style, and topped with a matrix-squirt of soy mayonnaise. When I think of how many scallion pancakes and such I've had over the years, virtually none of them can compare to this simple-yet-perfect rendition.

In this post, I said that "Open Kitchen reminds me of Food Matters more than any other area restaurant, although Open Kitchen has a lot to prove to me before I would consider it a peer qualitatively." The second part of that sentence is quite an understatement, and comparing the two restaurants at this point simply isn't fair to Food Matters. In terms of the actual food (both the recipes and the execution), Food Matters is closer to the old Colorado Kitchen than any other restaurant in the area, and coming from me, that is a high compliment. I don't know if Gillian Clark has ever eaten here, or if the Przystawiks ever ate there, but I'm willing to bet that these chefs would have the utmost of respect for each other's cooking.

I don't know what else I can say to tout this underrated gem of a restaurant, except to remind everyone that if you've never dined here, you're missing out in a big way.

Cheers,

Rocks.

Wow. Thanks!

Teutonic? Well, I am the son of German immigrants.

I guess I'll keep the pancake on for another month.

Gillian and I worked together at Cashion's - when Ann still had the place. In fact, after Gillian left I became the Sous Chef there.

Don. Next time. Say hi. Please.

I still don't know what the hell you look like.

Thanks again for your kind post.

Food Matters is open for dinner

Until 10pm.

Argh, I wish I had remembered this thread about 30 days ago.

The Pork Reuben at Food Matters on the November menu was catastrophically delicious.

I made my pitch to Chef Tom to continue including it on the December menu, but since it was also on the October edition, it's probably now available via memory only.

KMango, one more month for the Pork Reuben!

The time for turnover has arrived.

Great work environment!

Free parking!

I don't yell too much!

Seasonal menu.

We support local farmers and producers.

Check us out at www.foodmattersva.com

If interested PM or email me: chef@foodmattersva.com

Chef Tom

Food Matters

Hi-

I am looking for part-time use of a commercial kitchen space to do some baking. Does anyone know of any restaurants in the DC area that would let their space in the off hours? I am an experienced pastry chef and would also be willing to trade/barter baking desserts or pastry consulting--Any help would be appreciated!

Thanks,

Kristine

Let me know if that would work for you.

Tom

Food Matters

One question: once thawed, can it be refrozen? And, if not, how long does it keep?

I have refrozen it and used it at a later time.

Of course, generally the food police don't like you freezing/thawing/freezing/thawing.

It is FAT, mostly, so there is not huge loss in its quality.

I find it keeps quite well.

If you want to pay me more for the Caul, don't let me stop you !

I can get the Caul Fat.

It comes in 15 lb frozen blocks. I can thaw and break down into smaller portions - preferably not too small.

Cost is $1.99/lb plus tax.

PM me with the quantity you want.

I can have it ready for pick-up next week.

Tom

Food Matters

I need to find a place that can seat 14 tomorrow night. Requirements: casual, kid friendly, Crystal City or close in downtown.

I think we fit your criteria.

Tom Przystawik

Chef

Re: the coming Capitol Hill 8th St. SE location: I observed a Matchbox "3-6-9"-branded delivery truck this AM near the new location. Perhaps things are getting close to complete?

Also, today's Post Home section has Chinatown Matchbox manager searching for home furnishings... Which has absolutely nothing to with any of this.

My understanding is the vendors have to pay up to 50% off the top to the stadium. That was the deal at RFK and I assume it is similar at National's Park(NP). They have no choice but to charge what they charge.

Something inexplicable possessed me (actually it was a friend I was with who wanted to order it ), and several months ago I ordered fried calamari at 3 Brothers :). Being short, I couldn't see too well into the back, but my friend watched them dump the tiny frozen uniform rubber bands into the fryer. That was some bad fried calamari. At least we got it really quickly .

There are places that do it well, but it seems like one of those foods that varies a lot in terms of how it comes out. I don't know what the reason for that is, but, in my experience, there seems to be a lot of variability even at places where I have thought it good.

One place that I recall thinking it was fabulous (maybe faulty memory) was whatever the restaurant-bar was in the space where Kinkead's is now. I used to go there just for the calamari, but I can't remember the name of the place now.

Indebleu making more changes.

http://www.bizjournals.com/washington/stor...tml?jst=b_ln_hl