chefworks91

I'm from Lasalle , and I was curious which resto in Lasalle they are from?

Has anyone got any other news... http://lcn.canoe.com/lcn/infos/regional/ar...327-161103.html

He has some french, but would just feel more comfortable in English

Thanks so far, but, I should have also added he's looking for it to be in english

HI FELLOW GULLETERS, Can anyone give me some info as to who offers a program like this in the city. I recently found out a close friend has been looking to take this type of program but has had no luck. Thanks

Sorry for not being more clear... I would like to smoke fish such as salmon, trout, ect as well as lamb, chicken , beef on my gas BBQ. W as looking for some insight as to equipement to use and what methods others have used and found to be useful, thanks for the help. BTW, I am in Montreal.

Hi guys an gals, Can anyone give me a few helpful hints on smoking meat and fish at home. Thanks

Hi everyone, I was looking to expand my Italian cookbook collection and was looking for some insight as to the best ones out there. I am looking for ones of specific regions ie. Umbria, Tuscany, Rome, ect,ect. Thanks for the help.

Very simply, seared halibut, with a blood orange reduction..enjoy!!

HalloweenCat...that is subtle!! I like it

Thank you very much...my wife thanks you too

I would love to have a server pick up his/her plates when they are ready, not when it suits them!!!!

Yeah, I want to engrave them, do I need to buy an engraver or can I bring them somewhere to get done?

How about one of those cute little monkfish

Ok, need help. My wife is addicted to them, does anyone know where I can get a recipe for this? Thanks everyone

Ok, here's my question. I love the guys I work with, they are awesome, but, I hate it when they are constantly taking my knives to do their work. Now, how do I tell them ( without becoming "that guy") I don't like it when they take them. I trust them and everything it's just my knives were not cheap and, they are mine after all. So...what is my next move?

You could always cut it up and send pieces out to all the Egulleters

Pour a 20 litre bucket of Mild cheddar soup into our steam pot to reheat for a banquet without making sure to check the drain tap...yup, 20 litres down the drain.

I have a question. I got this bottle as a gift, now I opened it in the middle of March and had a couple of glasses from it. Now, I was told I need to finish this bottle within 4 weeks of opening it. Is this acurate?

Geez I feel like Public Enemy number one...I apologize ... again

I don't mean to ruffle any feathers here. I'm sorry people are getting so annoyed with this post. I realize now it was a mistake and I will be more careful, but my two cents is that, if the post doesn't interest you then why must people feel the need to stick there nose into something and " stir the pot " for no reason. If it doesn't intersest you, move on. Again I apologize and I will be more careful.

I invested in a Global whetstone...well worth it. Having your own stone will enable you to sharpen your knives anytime they need it. Think about it, better than paying someone else to do it!

I figured being in Montreal, I would post topics in the Montreal Forum. I'll try being more careful in future.

Wow, I didn't realize how inappropriate I was being. I hope i didn't offend to many people with the two topics I started this week. My apologies

Hi guys, what a day out there today, makes me sad to know I have to work in a few hours...oh well. Listen, I was wondering if anyone out there knows of any websites that has good pictures of Fruit, cheese ,and or meat displays for buffets and banquets. I'm trying to change things up a bit. Take care, get out there and enjoy the great weather.