prasantrin

Like sharonb, I prefer it when the displayed price includes any and all charges. In Japan the VAT is reflected in the sticker prices of all goods, so you're never surprised at your final bill. There are a few exceptions (some high-end restaurants like RyuGin do add a service fee that is not reflected in the prices on the menu), but they are rare. ← I don't feel that it's really the case that you don't know what you're going to spend. When you live in a place that doesn't include tax and tip, you mentally adjust for it. Maybe slightly more difficult, but it's justified by the fact that if your service is poor, you get the chance to make the ending more happy for you, i.e. cheaper meal! ← I never said you don't have an idea of what you're going to spend in places where tax and tip are not included in prices, what I said was that I prefer to know exactly how much I'm going to spend. When all the costs are spelled out, and in cultures where there is no tipping, I dont have to worry about how much I'm going to tip at all, so it's a very happy ending for me.

Very true. That's why references to places like Per Se are less relevant. That being said, I think the original post was misleading. Service i.e. an additional service charge is not included in prices in Japan. The cost of staff is part of the overhead, which of course is factored in when determining prices. No additional money goes to staff other than their basic hourly wage. At places like Per Se, and I understand it there is an understood percentage of the final cost of a meal that is earmarked as a service fee. Like sharonb, I prefer it when the displayed price includes any and all charges. In Japan the VAT is reflected in the sticker prices of all goods, so you're never surprised at your final bill. There are a few exceptions (some high-end restaurants like RyuGin do add a service fee that is not reflected in the prices on the menu), but they are rare.

Are you looking for any particular dining experiences, or is anything OK (cheap? ethnic foods?)? Is there a maximum distance you'd be willing to walk and how many times a day are you willing to walk it (for example, you'd like one closer meal and one farther meal per day)? South Osborne Street has a couple of good restaurants I'd like to recommend, but they're about 4km one way, and the restaurants on Corydon Ave (another great restaurant area) are also about 4 km. one way. The Forks is a good location for St. Boniface, the Exchange District, and Chinatown, and there are some restaurants in each area I can suggest, but I'd like to hear if there are any restrictions, first, so I can narrow my suggestions. Also, which days will you be in Winnipeg? Will it include a weekend? Or will it be during weekdays only? It seems a lot of places are closed Sunday and Monday, so that's something to keep in mind.

McDonald's? I remember that being a big selling point in their commercials many years ago. An elderly couple left a 25 cent tip and a staff member returned it.

Just out of curiousity, kbear919, do you already have some soups in mind? It seems your "passion" would come through more if you had some signature soups that stemmed from your own ideas. As it is, from the information you've given us, it seems you haven't really thought very seriously about the products other than the soup stocks. I would think that coming up with a product line would have come before working with graphic artists on a logo... Also, you say your soups are going to made using "fresh local ingredients". What, then, are you planning to do during winter when "fresh local ingredients" are more difficult to source?

I agree. Tipping isn't considered bribing at all, at least not in the way most English speakers would define the word. In Japan I think the lack of tipping has more to do with having pride in one's work--you don't get tips for something you should be doing, anyway. It's definitely changing, but in general, Japanese do whatever work they're given to the best of their abilities, regardless of how much they're getting paid. Such a system would not work in the US or Canada, because in my experience, most people at least in the customer service industry don't really care about the quality of work they produce unless they're making a lot of money for it.

Have you been able to sample the wines? It would be nice if some of the canapes paired well with more than one wine to show not only the versatility of the wines, but also of you as a chef.

Have you tried pottery stores for kiln shelves? More expensive than quarry tiles, but usually cheaper than a pizza stone.

Have you at least tried? Regarding faxing in particular, almost all Japanese are at least literate in English. Anyway, I just found it odd that you wouldn't try asking on CH for help, first, especially since that's where you're getting all your info.

The Oriental Hotel in Bangkok has a cooking school but its primary business is not to teach cooking, so it's a little different than what you're looking for.

Just try calling, e-mailing, and/or faxing the restaurants first. Most restaurants have at least one English-speaking person on staff who can help you. E-mailing or faxing is best. That's what you've been told on CW, right?

In your own words Do your research before you start. There have also been topics on eGullet covering the use of home kitchens for business purposes, but they all start with the same advice--check with your local authorities. Surely you have better access to information about what to do in your own town than I.

I think yunnermeier is back in the Netherlands now. Whenever I make North American-style sweets I cut the sugar down with no problem at all. You could easily do that with most recipes you're thinking of using. I generally don't cut it by any more than 1/3. but I remember Ling usually does as much as 1/2. Are you thinking of making all of those things, or just one? How about carrot cake with cream cheese frosting? Cut down on the sugar and it won't be too sweet. I like the carrot cake from the Penzey's website. It doesn't have too many additions (no coconut, pineapple or raisins, just carrots and nuts), so it's still simple.

Take it easy, relax, etc. eta: that's what "sabai" means. I don't know if the "sum" changes the meaning at all.

If you're going to be operating out of your own home, I hope you're planning to get your kitchen certified before you actually start selling. There are many many topics devoted to soups already. If you're only looking for recipes at this point, why not start with those? For general soup topics, see http://forums.egullet.org/index.php?showtopic=111737&hl=soup http://forums.egullet.org/index.php?showtopic=58505&hl=weeks But there are so many other topics devoted to specific soups, too.

I'm not sure, but I think the general preference is for basmati to be dry (the grains should be separate and not have too much moisture), so it would make sense that older basmati would be desirable. I'm just basing this on my observation that it seems to be much drier than jasmine rice (my usual rice) which is why I don't really like basmati.

Awesome! I can't wait to try it! I found the recipe on your blog. I always forget to check it first, and I should really get into the habit, because I know I'll usually find the info there. I actually like the looks of a lot of the baking recipes from Everyday Food--at least the show on PBS. I've only seen a couple of shows, and although the baker guy seems as dull as one of my mother's kitchen knives, the stuff he bakes looks awfully good!

New rice seems to absorb water better and cook up softer than old rice.

What kind of pizza is Bismark? (I assume it's not filled with sweet jelly... ) ← It's with speck and egg (I've had it with a different kind of Italian cured ham--not prosciutto, but something similar). The runny egg is very important, in my opinion. You can see a picture up in molto e's first post in this topic--the last two pictures are the Bismarck. A related story--I asked a student why she liked Germany so much and she replied, "I really like Bismarck." I replied, "Doughnuts?" (oops, it's Bismarck not Bismark!)

Wow! I don't really like blueberries that much, but that tart looks awesome! Is it another Cook's Illustrated recipe?

Does Spacca Napoli allow you to choose your own toppings? I like the looks of the crust, but I'm looking specifically for the combination of anchovies, capers, and olives (in Japan and in one supposedly Neapolitan-style pizza place in Winnipeg, it's a combination referred to as "Napoli" or "Napolitana"), and I don't see anything like that on their current menu. Bismarck is usually my second choice, but there's no Bismarck on the current menu, either. Regarding Neapolitan-style pizza baked in a wood-burning oven, how does A Mano rank against Spacca Napoli? A Mano is closer to where we're staying making it more convenient, but Spacca Napoli is do-able if the pizza is much better than A Mano's. (edited for spelling. Oops!)

The nephew of the meat guy(s?) at Sun Wah opened his own grocery store and my mother picked up some frozen dim sum there. She only got one kind, and she showed it to me this morning. It's xiaolongbao! He and his wife are making it. I haven't tried it, but it sure does look pretty! So if you happen to be in the south end of Winnipeg and want to pick up some frozen xiaolongbao (I haven't been there, so I don't know what else they have), you can find it at Hoa Ky in a little strip mall in the 1300s of Pembina Highway. The name is Vietnamese, but I'm guessing they're ethnic Chinese-Vietnamese.

We must have been unlucky because we witnessed a potential assault of a woman on the el during our stay there last year. Ooooohhh! It's close to Smoque! Maybe I'll convince my +1 to have lunch there, so I can take her (and anyone else) most of the way. Montrose is just 1 or two stops from Irving Park so it should be easy from there. It seems to be about a 15-minute walk from Smoque, but it might be a wee bit far for my +1 (she's kind of a slow walker). For anyone who's planning to use public transportation a lot, consider getting a visitor's pass. It's really a bargain if you do a lot of travel, or have a lot of transfers (if you pay cash for a fare, you don't get free transfers). They can be purchases as 1-, 2-, 3-, and 5-day passes.

Contrary to popular belief , I'm actually pretty good at finding my way around strange places! Other than one mishap (which was entirely my fault), we did pretty well in Chicago last year, and we used public transportation exclusively. I must confess, though, I'm afraid of the el. We witnessed a potentially scary situation on the el last year, and now I'm afraid of using it! If there are more of us, though, I suppose it will be OK! Kristin--I agree with Alex about making your way to the Hyatt first thing. Even if your room isn't ready, my +1 and I are up pretty early, so we can do breakfast and you can rest and relax for a bit. The last overnight bus I took was from Osaka to Tokyo, and I remember being very uncomfortable and not getting much sleep, so you might need the rest! My +1 is also going to the bread workshop and the ethnic tour, so I hope the two of you can manage together! (She's pretty bad with directions, but she has no qualms asking strangers for help.)

I want to make bark with lots of nuts, but I guess that's just tempering chocolate and mixing nuts in? I'd really like to see some dipping, too. Will there be dipping? But I'm just happy with anything, as long as we get to eat some of them!