Johnna wrote:

I was disappointed not to see you win Top Chef. But I hope this experience
opens new doors for you... and when they open, let me know because me and about 100 of my friends (and 'DaleFans') want to taste it!!!
Best of Luck!!! and thanks for the exquisite recipes

posted on October 4, 2007 at 8:38 AM

Christopher Schiebel wrote:

I am sorry they chose Hung who played it safe for his 4th dish over what you gave them. I would eat at your restaurant way before I would eat at Hung's. I admire how you pulled yourself together and brought yourself out of problems that would have stopped many people. You are an inspiration and I want to eat your food someday. Make sure if you open one up, that you keep BravoTV fans in the loop!

PS: I loved the quip you made about cowboys and not knowing what they like to eat. That was very funny! :D

posted on October 5, 2007 at 11:55 AM

Rachel wrote:

This is amazing! The salad is so fresh and the ingredients blend perfectly together. The purslane was really hard to find but I finally found it whole foods. Also, I pan seared the scallops in clarified butter which gave it a great flavor. Didn't take long at all, definitely a great recipe!

posted on October 8, 2007 at 8:54 PM

Toni C wrote:

What the heck is "Purslane"? I've tried looking it up in the Epicurious food dictionary and it isn't there!

posted on October 11, 2007 at 12:24 PM

Anne wrote:

Whole Foods had no purslane today! What can I substitute? Thanks!

posted on October 13, 2007 at 10:47 AM

P. Reid wrote:

I loved this recipe and I couldn't find purslane! I sustituted some baby sprinach and it was still good! I wish you the best and if you open a restaurant i will be there!

posted on October 17, 2007 at 3:00 PM

Kelvin wrote:

Suggestion:
Purslane substitute: Watercress.

posted on October 19, 2007 at 4:31 PM

mek wrote:

I've made this, and it is easy and excellent. But only try it if you have great scallops and great grapes. The grapes I used were quite sweet, which ended up making the dish surprisingly so as well; a little more tartness would not have been out of place.

And yes, purslane is basically impossible to find anywhere. I used watercress and baby arugula instead.

The 1/2 cup of oil and 3 tbsp of vinegar confounded me, as well. I needed much more vinegar to balance the sweetness of the grapes I had (obviously this should vary to taste) and 1/2 cup of oil, if I had used that much, would make an absurdly large quantity of dressing. That's 1/2 cup of oil for TWO SERVINGS of salad + scallop? I don't think so.

posted on April 12, 2008 at 3:54 PM

Brenda Ivie wrote:

Go to your search engine for sites that sell purslane seeds. I bought some and planted them. Two days later the little sprouts were up and growing. Being succulents, they love hot, sunny areas, and don't require a great deal of watering (pots need water a bit more often than beds). You can grow them in pots or in beds.

posted on July 14, 2008 at 1:18 PM

krystyna michnowski wrote:

dale i also thought you were great loved watching this show in Sydney Australia

posted on September 20, 2008 at 5:23 PM