Vegas thoughts
Quote: MoscaMy sister and her husband visit Vegas often, and Barb was telling me that among food people, Las Vegas is getting a reputation as a gourmet destination. I can see that. If I were to win big, I wouldn't buy anything in a jewelry store, or a leather goods store, but I might blow $300 on a memorable meal. For me, it is all about the experience, and owning something isn't part of the experience. But the meals are. Again, everyone is different, and I know some people are going to think that that attitude is nuts... just like I think $300 for a round of golf is ridiculous, I suppose. Or, let's choose instead to say, "Vive le difference!" And be happy that both choices are available in Las Vegas!
It's this kind of thinking that caused the extinction of my preference - the $2 late-night steak special, or the 99-cent buffet. The sheeple have been conditioned to think that it's necessary to pay silly prices for meals.
It's a sign that there is still way too much money sloshing around in the economy.
Quote: MelmanIt's this kind of thinking that caused the extinction of my preference - the $2 late-night steak special, or the 99-cent buffet. The sheeple have been conditioned to think that it's necessary to pay silly prices for meals.
It's a sign that there is still way too much money sloshing around in the economy.
I dunno, the two are mutually exclusive I think. Aside from those completely unrealistic prices, people search out what pleases them. We eat mostly in this diner
where most meals are between $5 & $10, and they don't take credit cards for under $25. But I wouldn't take Mrs Mosca there for her birthday, and I wouldn't search it out if I were on holiday in Vegas. Those places that you describe were never in competition for my money in Vegas. They probably just couldn't make it serving meals that cheap, and when the prices went to $3 steaks and $1.49 buffets all you guys bought dog food instead. Or something, I don't know what.
I find that when people use the term "sheeple", what they really mean is "Everyone who doesn't think and act like I do."
Quote: MoscaThose freakin' food shots are vexing. There's never enough light, flash blows out the highlights, increasing the aperture reduces depth of field, and bumping ISO on the little cameras used in restaurants increases grain. Add to that that Mrs Mosca hates me shooting food so I have to work quickly, and most of my food shots don't come out that nice.
So no doubt you know about commercial food photo shoots, which use an amazing variety of stand-ins for many items. I've read most shots of pancakes, for instance, feature real pancakes but the syrup is oil of some sort and the butter is made of plastic (try getting butter not to melt under bright lights).
Anyway, great shot.
Aside from the fancy plate, tacos aren't usually served on the same plate as the side dish, not at a taco joint. Also there's no salsa on them, but I suppose that was elsewhere on the table.
BTW by salsa I don't mean chopped-up onions, tomatoes and jalapeños. That's one kind of salsa, to be sure, known as pico de gallo (rooster beak) for some reason. Taco joints will have two kinds of salsa, one green and one red. Green is made with green tomatoes, cilantro, dried and grilled peppers (any of a huge variety, rarely jalapeño), onions, vinegar, salt and a little water. Red's the same but with red tomatoes (if you use green tomatoes and a very red pepper, like morita or guajillo, the result comes out looking orange). Anyway, you blend the ingredients and serve.
High-class Mexican does exist in the U.S. Topolobampo in Chicago is perhaps the most famous. The chef, Rich Bayless, is on TV often and is highly regarded as a purveyor of authentic Mexican cuisine.Quote: NareedI wonder if a high-class, gourmet Mexican restaurant would work in Vegas. There are plenty here in Mex City, of course, but outside Mexico I've seen only one: San Angel Inn at Epcot's World Showcase. I dind't try it, but the menu was almost the same as the one in Mexico City.
Quote: MoscaYes, tomatillos; the tomato with the husks! I love those, I love green salsa. I am a mangiere, I search out food. The more I know, the more I can find.
If you say tomatillo in Mexico, people will think you're a Spaniard :) The husks are usually removed before sale.
Do you cook? One way to try new food is to make your own.
I don't cook, not well, but lately I've been experimenting with coffee, chocolate and mocha gelatin.
Quote: NareedQuote: MoscaYes, tomatillos; the tomato with the husks! I love those, I love green salsa. I am a mangiere, I search out food. The more I know, the more I can find.
If you say tomatillo in Mexico, people will think you're a Spaniard :) The husks are usually removed before sale.
Do you cook? One way to try new food is to make your own.
I don't cook, not well, but lately I've been experimenting with coffee, chocolate and mocha gelatin.
Yes, I cook. I don't sit and dream about strange things to eat, or thumb through cookbooks looking for new things, but I cook dinner 3-4 nights a week and I can hold my own in the kitchen, I'm pretty fearless. I don't worry about ruining expensive ingredients, I'm confident that won't happen.
Here in NE PA, tomatillos are sold with the husk on. But brussels sprouts are sold off the stalk. (Most people don't know that brussels sprouts grow off a central stalk, it looks like a club with warts.)
Quote: MelmanIt's this kind of thinking that caused the extinction of my preference - the $2 late-night steak special, or the 99-cent buffet. The sheeple have been conditioned to think that it's necessary to pay silly prices for meals.
It's a sign that there is still way too much money sloshing around in the economy.
It's really a sign that, maybe 20-25 years ago, the operators all woke up and realized that F&B can be a profit center. Most Strip casinos now make well under 1/3 of their overall revenues from gaming. 25 years ago gaming revenues were typically over 50% of overall income. But that's what comes with corporate oversight and ultimate responsibility to shareholders.
Quote: MoscaBut brussels sprouts are sold off the stalk. (Most people don't know that brussels sprouts grow off a central stalk, it looks like a club with warts.)
Most people believe brussel sprouts are excreted by some disgusting creature ;)
Quote: NareedIf you say tomatillo in Mexico, people will think you're a Spaniard :) The husks are usually removed before sale.[/q
So, what DO they call tomatillos (if they're not Spaniards)?The fact that a believer is happier than a skeptic is no more to the point than the fact that a drunken man is happier than a sober one. The happiness of credulity is a cheap and dangerous quality.---George Bernard Shaw
There should be some outstanding powder at Mount Charleston after this storm. Anyone up for skiing or snowboarding the next few days?
