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cook-em-all

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Everything posted by cook-em-all

  1. Good Luck, as far as I know you cannot buy retail Kobe style beef in Montreal. Even if you did it would be absurdly expensive. I was buying it for a little bit wholesale from Morgan Farms in Montanna, and it cost 35$ a POUND, for rib eyes and striploins, it was more expensive for the Filets. Too expensive.
  2. cook-em-all

    Twist cap wines...

    At Brunoise we have 3 choices of wine with a screw top, all Bonny Doon products. Vin gris de cigale, Old Telegram, and Cardinal Zin. I keep hearing about the Cigare Volant with a screw, but I have not seen one at the SAQ. I will admit that part of adding these products to the list was the "gimmick" factor. Just as I am sure that it was the same for Bonny Doon. Another factor for me, was the idea of taking away the snobbery that exists within the whole wine milieu. So far we have only sold the Vin Gris, as we offer it at 250ml portions, so I'm not sure how customers have reacted. Maybe they think were serving plunk, with a twist off, but, I 'm waiting for the reaction of the first customer that lays down 85$ for Old Telegram and we twist it open like a bottle of Perrier.
  3. I have 2 friends going to NYC the weekend of the 4th of june. One is a vegan , one is not, both love good food and wine. Can you please suggest some places that would please both at various budgets. Thank-you Moderator's Note: Two threads on vegan restaurants in New York were merged here.
  4. I think there is a large problem with consistency. my 2 cents.
  5. How about Catering By George. I don't know their price point.
  6. Yes the salt and pepper squid is top notch from beijing, it is a staple when the staff go late night. The razor clams with ginger and green onion is also great.
  7. I have always refered to our Chinatown as China-Block -and-a- Half. Those salt and pepper squid look like Beijing's?
  8. What does that mean organic. It is certified by who exactly? You will have a hard time in convincing me that this triple the price, organic, irsh salmon is any healthier or less bad than good old Canadian farm raised salmon. I may be wrong, but the recent reports on farm raised salmons were european farm raised. This organic salmon smells fishy- it sounds like marketing to me. I've worked with the irish salmon and I did not see much of a difference from our own.
  9. The crab chopper talks about is pasteurised, canned- not frozen. My mom lives in the florida keys, lots of stone crab down there. Go to a crab shack, lots of beer, lots of garlic butter and or cocktail sauce and hammer away. Apparently they rip off the claws then through them back in the water and they grow back. Identifiler, explain to me why I would want to buy farm raised salmon from Ireland and not from Canada.
  10. I'm for electric collars on all employees- when they get out of line,you zap em.
  11. I have found the service at Saq's deplorable from a restauranteurs point of view. My gripes are endless, always focusing around the unionized employees (who are paid by the taxpayers) who seem more interested in their pause-cafe than actually working. The employees seem to have no real boss, therefore there never seems to be any urgency in their work. To Identifiler: As far as massive amounts of profit, I'm not sure. I remeber reading somewhere that the Saq was 7th most profitable out of the the provinces.
  12. Deppanneurs also sell beer! Brewed right here in Canada.
  13. No Damn Good is right riboflavin, I have been on a streak lately, I go to Snowwdon Deli(actually in snowdon, not NDG). I have hot corned beef, eggs over easy- so far so good, plus it is kid friendly-my daughter really likes the motza ball soup.
  14. Victoria Station and Sammy's Ribs on Victoria near de la Savane, I worked at both of them maybe that;s why I miss them.
  15. 15 million tourists seems high to me, where did you get this figure carswell? How 'bout this question, what are the top ten food cities in North America? Food City being defined as a city with many choices of great restaurants.
  16. The only thing local Chefs might not be too thrilled about is losing their cooks. Everyone and their mother is going to want to work for Ducasse.
  17. The reasons why most chefs, work for other people are varied. First like most people in any industry most people are employees not employers. Chefs also need to learn the business before you could ever dream of opening your own place, so why not learn on someone elses dime. Chefs have enough stress at their daily jobs that the additional pressure of losing your shirt can be too much. Chefs sometimes have a tendency to get involved with investors, because the lure of a 300 000$ kitchen can be overwhelming. A lot of Chefs don't want to worry about the bottom line, the minute a Chef becomes an owner, in my mind he is now more than a Chef he is a restaraunteur. It is rare in life that an employer ever truely recognizes the importance of any employee. I believe that a restaurant is only as good as its staff, from the managers right down to the dishwasher, unless you are the soup nazi,- working by your self. I've always believed people seem to confuse restaurants(which are businesses) with a dinner party. Why is it when a restaraunteur makes a profit he is just in it for the money? Is'nt the point of opening a business to make money. Is it not possible you can love what you do and still be a good businessman. Finally restaurants should be customer driven- they make it all possible.
  18. Where exactly are these stats from Culatello? What exactly do you have to understand, in order decide if something tastes good or not. This idea about educating customers is ridiculous, give them good food, proffesional service, charge them fairly and they'll get it. If a food critic can't compare chefs and or restaurants what is he/she going to base the review on. As far as not liking certain clientel, well thats too bad- maybe the bros don't like you as much as you don't like them, restauranters are not in any position to pick and choose there customers.
  19. Lesley, negative comments in a review should certainly not be ignored. They tend to be eyeopeners.
  20. What I got out of what Claude told me was that you have to keep an even keel. You can't let a great review make you complacent and you can't let a bad review destroy you.
  21. Culatello, are you Frank's and Gaetan's agent? Claude Pelltier once told me not to get too high or too low about reviews. He also told me a Chef feels pressure from staff, owners, critics, suppliers and of course customers. My point is, if you want to be Chef you have to take the good with the bad.
  22. I may be wrong, but I think it is a marketing ploy. I find it highly improbable there are any benefits to extra oxyengated water. I bet water with added THC would sell well, the more you'd drink the more thirsty you would be.
  23. Identifiler, maybe you can explain to me how H2O can have more O.
  24. I hope this doesn't mean Joey is going to be hanging around my hood.
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