rubyred

This is my second post about commercial space... Sorry for that, this one is a little different. I was wondering if anyone could point me toward a goverment agency or something (there's gotta be at least one or this wouldn't be Quebec) that could inform me about setting up a commercial kitchen. Specifically (and in a general manner), these are my queries: What type of food sanitation classes might I have to take?; How to find an available kitchen (ready to go) for rent -- preferably on the cheap; Requirements to set up a commercial kitchen in a loft space (or similar). If anyone has any advice or pointers, advice is HUGELY appreciated here! Thanks in advance! Ruby

Hey Geoff Ruby, this is Rubyred! (God, I crack myself up!) I just wanted to let you know what when I ate at Chives last summer (we dined early... 6pm or so), the chef's(?) kids were there too and seemed not to be too out of place. I'd give them a call first to ask if they have highchairs; if so I say go for it... The food there is fantastic, but the atmosphere is very laid back. I think you'll enjoy it very much -- with or without Junior! I took a lot of advice from this board with me and never went wrong. Have a great trip! ruby

Thanks everyone!!! I got them at Marche Hawaii - it's close to where I work; that place is amazing! I didn't have time to look around too much but (regardless of the poor selection of Pocky Sticks) they seem to have everything.... And, ironically enough, it reminded me completely of some of the supermarkets I visited in Hawaii! On to my next request: (Should I be starting a new thread?) I need 60 ceramic Chinese soup spoons. The ones at Marche Hawaii were about a dollar apiece. I figured I could get a better deal haggling in Chinatown, but since this board boasts VERY knowledgable ppl from Montreal and beyond, it's worth a shot! Again, thanks! ruby

Ani ohevet le'echol

After ages of avoidance, it's time for me to embrace this hard-to-find(?) ingredient. I'm expecting you all to *scream* "Chinatown" at me... If that's the case, can anyone recommend a particular shop? (Just trying to avoid the usual back-and-forth confusion between the silly white girl and the shop owners! LOL) Just like the cops, I am prepared to offer a reward for information related to the apprehension of Kaffir Lime Leaves... it's just that my reward is Dragon's Beard Candy - no cash here! For anyone interrested, I'm planning to make "Five Spoons of Creme Brulee", as conceived by Alan Wong, of Alan Wong's in Honolulu for a tasing dinner I'm catering. I tried this dish 2 years ago and it (like everything else at Alan Wong's - esp. the service) was fantastic. I found a recipe online at: http://www.gourmetsleuth.com/recipe_5spoonscremebrulee.htm Enjoy! And thanks for any help! Ruby

I saw Strawberry Sorbet for the first time this season (at Atwater). It tasted just like fresh fruit and was refreshing. I forgot to ask if the berries were local (they were jammed-it was St-Jean).

Hello Kids! I got these AMAZING Italian cookies last night (I'll edit this post with the brand name when I get home later). They are shortbread, flavored with pine nuts, raisins (I they're raisin currants, to be exact) and chili pepper. The heat of the pepper is initially quite mild but by the time you swallow the cookie you feel a lingering warmness. I was thinking of taking them on a picnic for dessert this weekend and was wondering what you sages thought would be a good match. I was thinking I'd prefer a straight liquor, but I could mix up a batch of something before we go. Thanks for your suggestions!

Namaste..... I believe it means "peace be with you" or some such. They say it on Lost. I posted right after watching the season finale and I'm a devotee; couldn't help myself

Thanks for trying to help guys! I cook for Mr. Latte often when he's in Montreal. I was just hoping someone out there knows where a good (great, maybe?) meal is to be had in Sherbrooke. Or maybe where to get top quality ingredients. I look forward to visiting local farms to buy produce, eggs, cheese and such, but my Mr. Latte is a doctor on call during my visits, who has to stay within 20 min of the hospital, so I'm looking for local stuff. Sorry if I was vague....

You know, I don't think I even finished the book when I first bought it. And now I'm in Amanda Hesser's boat! I really need some help. I've scoured the forums for the tiniest morsel of advice for a gourmet girl going to visit her new beau ("Mr. Latte, to a tee, if I recall...). Please don't make me dine at East Side Mario's! I have faith in each of you. Thank you and namaste.

Hey muncher, I was just looking through older posts and I saw this so I thought I'd let you know that I'm a self-taught Montreal personal chef. If you're still looking for someone, let me know and we'll get in touch

i just had to add my favorite: When the Simpson's go to New York City and Homer buys chalchalesh and crab juice from the street vendor. You also see the chalchalesh vendor in Springfield's Little Russia district, or some such.

if you re feeling adventurous, i d recommend smuggling mangosteens back to the states (available in chinatown)

I was just wondering what I'd done with The Gazette's guide to cooking classes. Lost. Would anyone care to offer suggestions?

I think all Montrealers adore singing the bagel love song. There's nothing better than eating one warm from the paper bag. My Two Cents: We live right in between Fairmount & St-Viateur bagel shops and held a blind bagel tasting. Fairmount won my choice. (Slightly crispier crust to contrast soft interior). To The Man Disappointed With St-Viateur: Did you buy flavoured bagels, or regular sesame or poppy seed? I've noticed that the flavored bagels at Fairmount seem to come in all shapes and sizes depending on flavor. The sesame and poppy are as they've always been... I think... I'm going to get some bagels...

Hi Professor Jack! First, I'd like to thank you for starting this series. As a food science neophyte, there is a lot of information out there to read. Your succinct chapters written in plain language will provide me (and so many others) with a solid framework for further study. I also have a question: Your chapter on meat focused primarily on beef; do the principles you discussed regarding the structure of meat apply to all types of meat, such as poultry?