Winnipeg Restaurants

Restaurants in Winnipeg

Question: What are great romantic restaurants to take my girlfriend?
What restaurants whether they are a chain or not like the Melting Pot and Cosi are romantic places to take a girl on a date or girlfriend to?

Answer: The most romantic thing a guy can do is cook for his girlfriend! If you cant cook, you can always pack a romantic picnic. Woman love this type of effort.

It is very hard to think of a chain that is romantic and you didn't tell us where you live.

Question: What do restaurants and commercial kitchens usually use to clean their electric (deli) slicers?
I received an electric deli slicer for Xmas and am wondering what the best way to clean it is. I can't immerse it, of course, and I don't want the food I slice to get contaminated with any soaps, detergents or other cleaning products that aren't meant to be consumed. I expect that restaurants and commercial kitchens have a standard method for cleaning slicers. What is it?

Answer: I just saw an episode of Modern Marvels (History Channel) that dealt with cold cuts. In it they stated that most commercial meat slicers come apart so that the parts can be washed in the sink or run through the dishwasher.

I have a consumer (non commercial) meat slicer and its parts also are easily removed and washed along with other food preparation tools and kitchen items. Just use the same cleaning products that you use for anything else that holds or handles food.

Question: Are there any good restaurants for people who have the celiac disease?
My little brother has the celiac disease which means he is allergic to gluten. When we are out he has to eat a lot of pure beef or chicken and I feel sorry for him so I am putting together a list of restaurants that have good food and maybe also gluten-free pizza and pasta. So it there any good restaurants with good gluten-free food in Ottawa, Ontario?

Answer: Many of the national restaurants in the US have gluten free options. Outback, Carrabbas, PF Chang all have gluten free menus. Magiannos even carries gluten free pasta. But I don't know if any of those are available in Ottawa. I have celiac disease and eat out a lot and my standby is a grilled chicken caesar salad after checking the dressing if possible. I tend to avoid Mexican and Chinese restaurants and have found that Italian restaurants seem to be the most accomodating toward finding something.

My advise is to call ahead, talk to them and see what they are willing to do.

Question: How do authentic Mexican Restaurants season ground beef?
I love to eat authentic Mexican food and would like to make restaurant quality dishes. How do Mexican restaurants season the ground beef that they use for tacos, etc? Also, I'd like a good queso blanco recipe. Any help?

Answer: authentic mexican restaurants do not use ground beef, they use shredded, cubed or whatever from the piece of meat, but not ground. spices often used in mexican cooking are various chiles for red & green sauces -- hot or mild --cumin, salt, garlic, chocolate for moles...

Question: How do they cook hot dogs in restaurants?
My mother fried hot dogs in a pan, and I boil them.. but it's never the same as they make in coney islands and local dinners. They always has a taunt skin and juicy inside.

How do they make them in the restaurants?

Answer: In a restaurant, they boil 'em, grill 'em, steam 'em, fry 'em, broil 'em and some even microwave them. Just like folks do at home.
But, I bet I can still help you out. The dogs you describe, "taught skin and juicy inside" are the ones with a "natural casing". And I bet the ones you cook up at home are one of the many pre-packaged brands from the super market. These dogs are skinless, so no matter how you cook them you won’t get that "snap" you're looking for. Now, for the good news, you can find the ones with a "natural casing" in most good butcher shops and they are easy to spot, they're the curved hot dogs. Or you could ask the guy behind the counter (the one with the big knife in his hand). Once you get the dogs home, try grilling them along with some onions in a cast iron skillet if you've got one. That's my favorite technique.

Question: How do Chinese restaurants have 140 different menu items?
I am curious about this. How do Chinese restaurants have so many different dishes to offer? I know they have a variety of beef, chicken, shrimp etc, sauces and seasonings, and vegetables. I am just amazed by how quickly they can make up whatever you order. Do they prepare a bunch and freeze it in small batches then microwave it before serving it to you?
I just can't imagine a chef whipping up each dish from scratch every time.

Answer: Those are all good answers. Let me add this:

The dimsum dishes are mostly steamed or deep fried. All the dimsums are assembled overnight (for brunch) and the whole morning (for dinner). It takes only a few minutes to steam or fry them. There are, literally, hundreds of dimsum varieties.

The sir-fried dishes (inclding chow mien, sweet-sour) cook in a couple of minutes. All the veggies and meats are pre-sliced, and all the sauces are ready to pour in. The woks are all super-hot.

The other dishes are stews which could be microwaved, and roasts, which are served at room temperature.

Question: How do hotels and restaurants keep their dishes so clean?
How do hotels and restaurants keep their dishes so clean? I heard from someone that they use bleach or something similar?

Answer: there is bleachlike solid in the dishtank but they have commercial dishtanks that reach very high temps. They also have solution that they soak dishes in when they begin to stain. You can add a cap full of bleach to your dishwater and it will help to remove the stains. Most places don't allow bleach anymore because of the risks of mixing chemicals. I just add bleach to my dishwasher usually a cup and it helps.

Question: How do chinese restaurants tenderised their meat?
When I goto chinese restaurants, their stir-fried beef for example, is nice, tender and easy to chew.

When I cook beef at home, it is all tough and stringy.

What do they add, or what process do they use to tenderise their meat? Can I easily mimic their technique?

BTW I'm chinese, so I quite embarrased.

Answer: It's a process called "Velveting". Lightly beat together an egg white, a teaspoon of cornflour and a teaspoon of soya sauce , and marinate the meat for about 20 minutes.
There are many different methods, all seems very different, and I can't really decide the best answer. I use MSG alot in chinese cooking as a flavour enchancer, and the meat is never more tender to me. So this is the best way, but I have to try it.

Question: What do restaurants pay for trash removal?
I am trying to find out what restaurants pay to have their trash removed, which company they use for this service and how often they are charged. I would also like to know the name of the restaurant and the city/state. Thanks in advance to anyone who can help with this question.

Answer: Do some homework. If you're interested in local rates, visit them and ask. If not local, use the yellow pages or google to find names and numbers of restaurants, and call them.

Question: What kinds of cooking oil do restaurants use to cook french fries?
I want to cook french fries like the big boy restaurants do. Not like Mc D's and B.K. I'm really trying to get a crisp and non greasy french fry. Does the type of potato matter? Should I buy a deep fryer?

Answer: Definitely get a Deep Fryer.
Some places use Peanut Oil, some use Lark, some use Corn Oil, some Canola Oil.

Peanut oil has the highest smoking point too. So, it can get hotter which makes the fryes get done that much faster.

Question: What are healthier options to eat at restaurants other than salad?
I'm not a big salad person, unless it's loaded with flavorful stuff, I just don't usually like the taste of lettuce. Is there anything you can tell me suggestions? Any specific restaurants you suggest specific meals or anything? Thanks!

Answer: Grilled will always be better than fried.
So, if you have a choice of a grilled chicken sandwich or a fried one, pick the grilled.
White sauces in general are high in fat & calories, like pasta sauce- alfredo. Pick tomato based dishes over alfredo.

A lot of restaurants will accomodate & switch to a grilled or steamed meat & vegetbale platter, as opposed to a fried & drenched in cheese platter.

oh yeah, don't supersize.
read on for more info

Question: Why does the blue cheese dressing taste so good at restaurants?
Blue Cheese dressing is soo good for dipping buffalo wings in at restaurants, but when I buy the dressing in a grocery store, it has a terrible taste to it. How do I make it like the restaurants do?

Answer: They make it fresh, from scratch or a powder mix and add the blue cheese chunks. The bottled kind has too much vinegar in it and I agree, same with Ranch dressing, it tastes terrible. You can find ranch dressing mix in the stores, but I have not looked to blue cheese.

Question: What is that system or thing called in restaurants that prints the order out?
What is that system or thing called in restaurants that prints the order out in restaurant kitchens so the chefs know what to cook once the server types it in the cashier or computer.

Answer: Being a former chef it can be a number of different company types of machines, some are quite open, as to the food, doneness, sauce or none, salt or no salt. In a large kitchen each station in the kitchen will have one for that area, hot or cold sections.

Some places will have a sous chef or expediter, who will call the order out to the station chefs, like the one who makes the appetizers and then the areas that prepare the main courses.

In the cold kitchen they get orders for salads and desserts, along with the bar for you drink orders, but this varies alot depending on the size of the restaurant, the systems themselves and need to do it multi station wise.

I worked with my first system like that in 1981 in Toronto Canada at a swanky place called the Pearcy House, we used a system that still is running today called Remenco and I have also used NCR and Squirrel units, all basically the same, just more information and a larger more readable check to view.

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