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Robin Garr

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LEO's Eat'N'Blog: Oakroom chefs play with their food

by Robin Garr » Fri Mar 02, 2007 9:55 am

<i>Briefly delayed this week as LEO changed Web servers; here, finally, is the Eat'N'Blog report. Thanks to Andrea for a job well done!</i>

<table border="0" align="left" width="143"><tr><td><img src="http://www.louisvillehotbytes.com/leonutter.jpg" border="1" align="left"></td></tr><tr><td>Oakroom chef Duane Nutter: Photos courtesy of the Oakroom.</td></tr></table>LEO's Eat 'n' Blog with Louisville HotBytes

The writer Calvin Trillin once famously observed that the quality of the food in restaurants tends to be inversely proportional to the elevation of the eatery. In other words, stay away from building-top restaurants with a view.

Many traveling foodies in the United States would propose another reliable rule: Steer clear of hotel restaurants, where you'll likely get boring, overpriced food fashioned to take advantage of a captive audience of tourist families who'd really rather not go out.

But this simple rule - the one about hotels, I mean - doesn't work in Louisville, where for a quarter of a century now, the Seelbach Hotel's Oakroom has gone from strength to strength.

[ ... ]

With cutting-edge, creative and imaginative concepts and execution, Chefs Todd Richards and Duane Nutter have kicked the Oakroom up another notch, a move that hasn't gone without notice on the national scene. This spring, Food Network will air their appearance on "Iron Chef America" (filmed in December and still held under tight wraps). Last Friday, the chefs - with Oakroom "mixologist" Jerry Slater - made their maiden appearance at New York City's James Beard House.

Last week, Nutter & Co. laid out a preview for local media. Eat 'N' Blog correspondent ANDREA ESSENPREIS was there, and wrote this mouth-watering report ...

Full reports in LEO and on LouisvilleHotBytes.
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Posted this on the old forum too...

by Mary Anne » Fri Mar 02, 2007 10:16 am

Don't want anyone to miss this...

I of course zeroed in on the Bacon Brittle...and managed to find a source online...I placed my order a few minutes ago...for those obsessed with bacon see:

http://gratefulpalate.com/?p=MultiOptio ... ategory_22
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Re: Posted this on the old forum too...

by Robin Garr » Fri Mar 02, 2007 10:19 am

Mary Anne wrote:for those obsessed with bacon see


Thanks, Mary Anne! A slight glitch crept into your link, so I edited it for you. :)
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by Mary Anne » Fri Mar 02, 2007 10:30 am

How do we post URL's on this board Robin? I tried to use it like we did on the old forum and that didn't work...
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by Robin Garr » Fri Mar 02, 2007 10:38 am

Mary Anne wrote:How do we post URL's on this board Robin? I tried to use it like we did on the old forum and that didn't work...


The easy way is to simply type in the URL as-is!

Just put

http://www.cnn.com

and it will work.

The more complicated way involves typing in the URL and then highlighting it with your mouse, and then click the URL button in the row above the message entry space. That will fill in the little codes ... [url]and[/url] that work to build links in this forum.

Also notice that if you hover your cursor over the url button (and indeed all of the buttons) that a help tip will pop up just above the entry space. Try moving your cursor around the buttons and look closely, you'll see!
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by BDKollker » Sat Mar 03, 2007 3:53 am

Isomalt is a beautiful product and can be used with anything. It is an artificial sugar substitute, a type of sugar alcohol, which is primarily used for its sugar-like physical properties. It's half as sweet as sugar so it allows us to use it in savory preperations like the bacon brittle and also in areas where you don't want to cover up natural flavors with overly sweet properties. It also does not absorbe water like sugar would so it does not become as sticky so it allows for preperations that you would pick up and eat. If you guys can get some of it try melting some of it and pouring it over whatever you would like. I use it for graham cracker and mint chips for my bartending company.
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by Ethan Ray » Sat Mar 03, 2007 4:16 am

bdkollker wrote:Isomalt is a beautiful product and can be used with anything. It is an artificial sugar substitute, a type of sugar alcohol, which is primarily used for its sugar-like physical properties. It's half as sweet as sugar so it allows us to use it in savory preperations like the bacon brittle and also in areas where you don't want to cover up natural flavors with overly sweet properties. It also does not absorbe water like sugar would so it does not become as sticky so it allows for preperations that you would pick up and eat. If you guys can get some of it try melting some of it and pouring it over whatever you would like. I use it for graham cracker and mint chips for my bartending company.


or honey angel hair today?
Ethan Ray

I put vegetables in your desserts, white chocolate with your fish and other nonsense stuff that you think shouldn't make sense, but coax the nonsense into something that makes complete sense in your mouth. Just open your mind, mouth and eat.
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by BDKollker » Sat Mar 03, 2007 4:21 am

Yes Ethan like honey flavored angel hair pasta today. Now quit giving me crap and help me find our newest toy pullulan, so that we can make some dissolvable wrappers.
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by Ethan Ray » Sat Mar 03, 2007 4:32 am

bdkollker wrote:Yes Ethan like honey flavored angel hair pasta today. Now quit giving me crap and help me find our newest toy pullulan, so that we can make some dissolvable wrappers.


what were we talking about wrapping up in them again?
or flavoring them with for that matter?

I hate sifting through medical supply companies to find the food stuffs we need.... esp. when we're digging through fun names like 'Aminocoumarin pullulan'.



How bought that gelled coconut caramel that turns liquid in your mouth that i pulled off today?
Or the pineapple dish - despite your hate of pineapple?


Next week man.
Menu testing is almost done.
Finally.
Ethan Ray

I put vegetables in your desserts, white chocolate with your fish and other nonsense stuff that you think shouldn't make sense, but coax the nonsense into something that makes complete sense in your mouth. Just open your mind, mouth and eat.
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by Ethan Ray » Sat Mar 03, 2007 4:35 am

bdkollker wrote:Yes Ethan like honey flavored angel hair pasta today. Now quit giving me crap and help me find our newest toy pullulan, so that we can make some dissolvable wrappers.


it wasn't even like pasta.
It was like eating hair.
then it melted in your mouth and tasted like honey.
i don't think i'd ever have thought scotch taping sugar to a rolling pin was a good idea.

Suppose i should thank Ferran for the power drill/spin idea and Ben/Moto for being the nearly criminally wacky pastry work?
Ethan Ray

I put vegetables in your desserts, white chocolate with your fish and other nonsense stuff that you think shouldn't make sense, but coax the nonsense into something that makes complete sense in your mouth. Just open your mind, mouth and eat.
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by Amy A » Sun Mar 04, 2007 3:22 pm

As if bacon isn't yummy enough, now it comes in brittle. Be still my heart!!
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The Bacon Brittle is here...

by Mary Anne » Fri Mar 09, 2007 9:05 am

Ok, so I arrived home to find my Grateful Palate box sitting by the door. I could smell the bacon when I cracked it open. Inside was a zip lock bag full of what looked like ordinary brittle...but noooooo! Ingredients read as follows: sugar, corn syrup, butter, baking soda, bacon, pecans. This stuff is incredibly good. Sweet on first taste but then the bacon kicks in and gives it a salty hammy note. This is real stick to your teeth brittle, so the flavor lingers and lingers. Addictive doesn't begin to describe it. I would love to taste this made with no pecans and a really intense bacon, like Fathers or Meachams Country Bacon, but for now I will carefully nibble and try and make this last as long as possible. Whoever came up with this should be hugged tightly and then shot... :lol:

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