What did you eat today?
Quote: EvenBob
My oldest friend had a heart attack and bypass surgery at age 42 he's still around at 75. I believe Dieter is in his early forties, Mosca sounds like he had a heart attack in his forties. What is it about the 40s, that's so young.
link to original post
I was 37.
Habanero salsa. It’s 12 habaneros, 3 cloves of garlic, the juice from a lime, a generous pinch of salt, and enough water to get the desired consistency. It’s about as hot as… well, as hot as habaneros.
I use this stuff on everything. Mostly eggs. But I’ll also put it in soup, on cheeseburgers, whatever. This will be good for about 2 weeks, but it probably won’t last more than a few days.
Quote: EvenBob
My oldest friend had a heart attack and bypass surgery at age 42 he's still around at 75. I believe Dieter is in his early forties, Mosca sounds like he had a heart attack in his forties. What is it about the 40s, that's so young.
link to original post
I was 45.9 at the time.
My plan had always been to live fast and die young.
I missed by at least a decade.
Quote: W. ShakespeareA man loves the meat in his youth that he cannot endure in his age.
Those soup mugs annoy me. (I feel the transition corner from "bottom" to "side" for a "bowl" should fairly closely match the curve of the spoon, and the diameter should be at least φ × height. But hey, your soup, your mug.)
Quote: DieterWhat kind of cheese on the "BBLT"? Is that an onion roll?
Those soup mugs annoy me. (I feel the transition corner from "bottom" to "side" for a "bowl" should fairly closely match the curve of the spoon, and the diameter should be at least φ × height. But hey, your soup, your mug.)
link to original post
Colby Jack. Yes, an onion roll. The soup thing comes with a lid for the microwave. I drink the liquid out of the soup first, then use the spoon to eat the solids.
Quote: MoscaQuote: DieterWhat kind of cheese on the "BBLT"? Is that an onion roll?
Those soup mugs annoy me. (I feel the transition corner from "bottom" to "side" for a "bowl" should fairly closely match the curve of the spoon, and the diameter should be at least φ × height. But hey, your soup, your mug.)
link to original post
Colby Jack. Yes, an onion roll. The soup thing comes with a lid for the microwave. I drink the liquid out of the soup first, then use the spoon to eat the solids.
link to original post
Ashly has a set of those soup-things in different colours. No matter. Not my soup, not my problem. (Yes, I tell her that I don't like them, too.)
I'm still thinking about the sandwich.
(I regularly drive past a dairy that claims to be the home of Colby-Jack, but... who knows? Everybody seems to be making it these days, but almost nobody does the wax dip I remember from my youth.)
WTF is up with Resorts World
1st off, where is Resorts World in the WOV casino section?
Also, what a bland name
Anyway, I visited Famous Foods Street Eats when Resorts 1st opened a couple years ago and absolutely loved it
I stopped by for lunch yesterday
I had my heart set on some Chinese dumplings
I walk around, 1/2 the places not open for lunch
The dumpling place was closed
Nothing posted on when these places open
WTF
Is this now a late nite eatery?
So disappointing for a high end place
Durango's "Eat your heart out", all places open for lunch.
By the way we probably need the WOV forum casinos updated with the Durango. It's a nice place. Deserves to be listed
https://wizardofvegas.com/forum/off-topic/other-casinos/36117-resorts-world-vip-opening-june-24-2021/
The Famous Foods Street Eats has the advantage of being able to order from the kiosk, using either your player card earned value, or just pay with a credit card, and then go pick it up at the counter.
In general RW has languished a bit as far as traffic, especially on weekdays maybe why you didn't see everything open.
Of those eateries the only one I was hitting regularly, and that was before I stopped eating red meat which it has been a solid year now, was the Blood Bros Texas BBQ for their beef brisket.
I like StreetBird too.
One thing about the Asian places I didn't like was too much added salt.
What time did you go? Most of the places are open at 11am or are supposed to be.
If everything else is closed just go to the
Màs Por Favor Taqueria y Tequila
https://www.masporfavorlv.com/
3879 Spring Mountain Rd. in Chinatown, not far from the Strip.
OPEN LATE NIGHT.
Quote: MDawg
The Famous Foods Street Eats .................
What time did you go? Most of the places are open at 11am or are supposed to be.
2pm in the afternoon
This place sucks
When I go to a casino, except for the dinner only high end restaurants, I expect ALL food establishments to be open. Especially a tiny dumpling place that only serves dumplings
(My Mom made the best Chinese dumplings on the planet)
Resorts World sucks
1/2 the places closed.
No sign on hours and days open. Poor customer communication in my book is poor customer service
I'm at the point in my life where all I care about in a casino is food
I've done that, came out pretty good, but still just wasn't crazy about it like I am for most wild game.
I tried this recipe a few weeks ago, which involves braising it in sauerkraut, still larded and braised. This was the best I've had it come out and it was terrific.
With grits, btw. Oddly, didn't think grits went all that well with it. The kraut was really rich, and potatoes would have been good.
Quote:Guy Fieri told us the big thing you shouldn't do with a burger is disturb it while it's cooking. "As soon as you see a little bit of the juice float to the top of the burger, flip it," said Fieri. "Call it a day. We're not pressing on it ... flip, flip, flip, flip? No, that's not what we're looking for. Hot and fast, baby."
According to Fieri, you should consider that "every time you touch that burger and you hear 'chh' ... That's flavor leaving the plate." In other words, when you press your burger, you are expelling juices from the meat out onto the hot pan or grill.
Burgers, especially those cooked over high heat, should have a high surface temperature. This results in the myofibril fibers being tensely squeezed and releasing more juices and moisture from the protein. Pressing down on the burger causes a rapid release of these juices. It may sound good as they steam the outside of the patty for a (very) brief moment, but in reality, they are being cooked off and leaving your burger drier than it was before, which is why you also shouldn't flip your burger too often.
Quote: rxwineI wasn’t impressed with the ribeye I had the other day, which is too bad, as I cooked it. OTOH, I did have a pretty good burger.
Quote:Guy Fieri told us the big thing you shouldn't do with a burger is disturb it while it's cooking. "As soon as you see a little bit of the juice float to the top of the burger, flip it," said Fieri. "Call it a day. We're not pressing on it ... flip, flip, flip, flip? No, that's not what we're looking for. Hot and fast, baby."
According to Fieri, you should consider that "every time you touch that burger and you hear 'chh' ... That's flavor leaving the plate." In other words, when you press your burger, you are expelling juices from the meat out onto the hot pan or grill.
Burgers, especially those cooked over high heat, should have a high surface temperature. This results in the myofibril fibers being tensely squeezed and releasing more juices and moisture from the protein. Pressing down on the burger causes a rapid release of these juices. It may sound good as they steam the outside of the patty for a (very) brief moment, but in reality, they are being cooked off and leaving your burger drier than it was before, which is why you also shouldn't flip your burger too often.
link to original post
He is correct. Because most normal people like their burgers to be medium rare, every time you touch it it loses some of the juice and that's where all the flavor is. I never squeeze my burgers, I flip them once and let it cook for about 2 minutes stick in the meat thermometer and if it's 120 I take it off the heat.
Quote: ThatDonGuyMy doctor read me the riot act again - this time, about my high blood pressure. What do you mean, there is 500 mg of sodium in a zero-sugar beef stick?
link to original post
I just take ridiculously strong blood pressure pills and ignore the diet and doctor warnings. Of course, I don't recommend anyone following my plan.
Quote: DRichQuote: ThatDonGuyMy doctor read me the riot act again - this time, about my high blood pressure. What do you mean, there is 500 mg of sodium in a zero-sugar beef stick?
link to original post
I just take ridiculously strong blood pressure pills and ignore the diet and doctor warnings. Of course, I don't recommend anyone following my plan.
link to original post
I've been on Lisinopril 20 (up from 10, which I have been on for a few years), and just started Amlodipine 5. I'm trying to track my BP at home, but it seems to go all over the place.
Quote: DRichQuote: ThatDonGuyMy doctor read me the riot act again - this time, about my high blood pressure. What do you mean, there is 500 mg of sodium in a zero-sugar beef stick?
link to original post
I just take ridiculously strong blood pressure pills and ignore the diet and doctor warnings. Of course, I don't recommend anyone following my plan.
link to original post
No worries..
Quote: ThatDonGuyMy doctor read me the riot act again - this time, about my high blood pressure. What do you mean, there is 500 mg of sodium in a zero-sugar beef stick?
link to original post
Salt is my mortal enemy. I don't eat any salt at all just what I get from the food I eat and I stay away from processed food which is totally full of salt. I had a medical incident in February that put me on a high protein diet of 150 to 200 g of protein a day which is a huge amount. I was forced to eat processed food like sliced turkey and four or five different kinds of sliced cheese and tons of cottage cheese and peanut butter which is full of salt. I almost immediately got edema in my legs and feet and had to go back to wearing compression stockings and was totally miserable. The cure was far worse than the injury. 3 weeks ago I went off the protein diet and back on my weight loss and the edema is totally gone along with the salt intake. For me salt is pure poison and I don't miss it at all.
They say 2200 mg of salt is the most you should be eating in a day but if you're a man over 50 it's closer to 1500 mg what you can get just from the food you eat. The average male adult gets 3,500 to 4,000 mg of salt everyday which is way way too much. But read the ingredients salt is in every damn thing. This is why I cook almost everything from scratch and if I buy canned veggies like green beans or tomatoes I get the salt free kind. Once you give it up in a very short time you don't even think about it anymore and you start seeing what food actually tastes like.
Quote: ThatDonGuyQuote: DRichQuote: ThatDonGuyMy doctor read me the riot act again - this time, about my high blood pressure. What do you mean, there is 500 mg of sodium in a zero-sugar beef stick?
link to original post
I just take ridiculously strong blood pressure pills and ignore the diet and doctor warnings. Of course, I don't recommend anyone following my plan.
link to original post
I've been on Lisinopril 20 (up from 10, which I have been on for a few years), and just started Amlodipine 5. I'm trying to track my BP at home, but it seems to go all over the place.
link to original post
I took Lisinopril 40-mg for many years and it lowered my BP by 10 to 15 points. About two years ago I was taken to the ER with BP 251/153. They said that it was a little high and they put me on Niphedipine 90mg. It has been a miracle drug for me. My average BP dropped from 175/100 to 130/85. I also take my BP at home daily.
Quote: EvenBob
They say 2200 mg of salt is the most you should be eating in a day but if you're a man over 50 it's closer to 1500 mg what you can get just from the food you eat. The average male adult gets 3,500 to 4,000 mg of salt everyday which is way way too much.
link to original post
(trimmed!)
I used to dismiss concerns about sodium.
I believe the day I went to the hospital having heart troubles, I had had around 8000mg of sodium.
These days, I rarely add salt "at the table", but there are definitely some things that benefit from a pinch of salt when being cooked (pasta, rice, oatmeal... most boiled grains are too bland for me without a bit of salt).
I am still trying to get things dialed in, to find a good balance for the future.
Quote: ShakespeareA man loves the meat in his youth that he cannot endure in his age.
Quote: DieterQuote: EvenBob
They say 2200 mg of salt is the most you should be eating in a day but if you're a man over 50 it's closer to 1500 mg what you can get just from the food you eat. The average male adult gets 3,500 to 4,000 mg of salt everyday which is way way too much.
link to original post
(trimmed!)
I used to dismiss concerns about sodium.
I believe the day I went to the hospital having heart troubles, I had had around 8000mg of sodium.
These days, I rarely add salt "at the table", but there are definitely some things that benefit from a pinch of salt when being cooked (pasta, rice, oatmeal... most boiled grains are too bland for me without a bit of salt).
I am still trying to get things dialed in, to find a good balance for the future.Quote: ShakespeareA man loves the meat in his youth that he cannot endure in his age.
Maybe, but I do find myself licking a lot of salt off my date when we drink tequila.
link to original post
Dollar Tree has a very good salt free product and I usually buy 12 of them when I'm there. All kinds of herbs and spices and no salt. You get used to it pretty quick.
Quote: EvenBobQuote: DieterQuote: EvenBob
They say 2200 mg of salt is the most you should be eating in a day but if you're a man over 50 it's closer to 1500 mg what you can get just from the food you eat. The average male adult gets 3,500 to 4,000 mg of salt everyday which is way way too much.
link to original post
(trimmed!)
I used to dismiss concerns about sodium.
I believe the day I went to the hospital having heart troubles, I had had around 8000mg of sodium.
These days, I rarely add salt "at the table", but there are definitely some things that benefit from a pinch of salt when being cooked (pasta, rice, oatmeal... most boiled grains are too bland for me without a bit of salt).
I am still trying to get things dialed in, to find a good balance for the future.Quote: ShakespeareA man loves the meat in his youth that he cannot endure in his age.
Maybe, but I do find myself licking a lot of salt off my date when we drink tequila.
link to original post
Dollar Tree has a very good salt free product and I usually buy 12 of them when I'm there. All kinds of herbs and spices and no salt. You get used to it pretty quick.
link to original post
I've tried the low salt and no salt seasoning blends.
I do not care for them.
My care team says I'm allowed a modest amount of salt, and I choose to use it where it's needed.
For my palate, a lot of things taste fine without salt, seasoning blend, or what have you. Those things that do need something, a whisper of a condiment does plenty.
(I don't send things to go swimming in ranch dressing, even in the before times.)
Quote: Dieter
I've tried the low salt and no salt seasoning blends.
I do not care for them.
link to original post
There is one you'll like you just haven't found it yet. The one I use is heavy on the dehydrated orange and lemon. I also like to use fresh squeezed lemon on different things. Also fresh ground black pepper. I have an electric pepper grinder which makes a huge difference. I also like a certain amount of hot sauce which does have some salt in it but I don't use it very much of it. Salt is nasty stuff, it's almost as bad as sugar.
Quote: EvenBobQuote: Dieter
I've tried the low salt and no salt seasoning blends.
I do not care for them.
link to original post
There is one you'll like you just haven't found it yet. The one I use is heavy on the dehydrated orange and lemon. I also like to use fresh squeezed lemon on different things. Also fresh ground black pepper. I have an electric pepper grinder which makes a huge difference. I also like a certain amount of hot sauce which does have some salt in it but I don't use it very much of it. Salt is nasty stuff, it's almost as bad as sugar.
link to original post
I am of the radical opinion that I should like a food better with a seasoning than I do without.
I prefer the carrots without flavorsprinkles over the carrots with delicious flavorsprinkles.
Quote: ThatDonGuy
I've been on Lisinopril 20 (up from 10, which I have been on for a few years), and just started Amlodipine 5. I'm trying to track my BP at home, but it seems to go all over the place.
link to original post
Could be anything or combination of several things.
1. **Primary Hypertension (Essential Hypertension)**:
- This type of high blood pressure develops gradually over many years and often has no specific cause.
- Factors contributing to primary hypertension include:
- **Lifestyle**: Sedentary lifestyle, poor diet, and stress.
- **Environment**: High salt intake.
- **Age**: It becomes more common after the age of 50.
2. **Secondary Hypertension**:
- Secondary hypertension results from an underlying health condition or medication use.
- Possible causes include:
- **Kidney Problems**: Such as kidney disease or long-term kidney infections.
- **Endocrine Disorders**: Conditions affecting hormones, like thyroid or adrenal gland problems.
- **Sleep Apnea**: Where breathing interruptions during sleep can raise blood pressure.
- **Narrowing of Arteries**: Specifically, the arteries supplying the kidneys.
- **Certain Medications**: Birth control pills, decongestants, and nonsteroidal anti-inflammatory drugs (NSAIDs).
3. **Other Risk Factors**:
- **Family History**: A family history of hypertension may increase the risk.
- **Obesity**: Being overweight or obese.
- **Smoking**: Tobacco use.
- **Alcohol Consumption**: Excessive alcohol intake.
- **Stress**: Chronic stress can contribute to high blood pressure.
Quote: rxwineQuote: ThatDonGuy
I've been on Lisinopril 20 (up from 10, which I have been on for a few years), and just started Amlodipine 5. I'm trying to track my BP at home, but it seems to go all over the place.
link to original post
Could be anything or combination of several things.
1. **Primary Hypertension (Essential Hypertension)**:
- This type of high blood pressure develops gradually over many years and often has no specific cause.
- Factors contributing to primary hypertension include:
- **Lifestyle**: Sedentary lifestyle, poor diet, and stress.
- **Environment**: High salt intake.
- **Age**: It becomes more common after the age of 50.
2. **Secondary Hypertension**:
- Secondary hypertension results from an underlying health condition or medication use.
- Possible causes include:
- **Kidney Problems**: Such as kidney disease or long-term kidney infections.
- **Endocrine Disorders**: Conditions affecting hormones, like thyroid or adrenal gland problems.
- **Sleep Apnea**: Where breathing interruptions during sleep can raise blood pressure.
- **Narrowing of Arteries**: Specifically, the arteries supplying the kidneys.
- **Certain Medications**: Birth control pills, decongestants, and nonsteroidal anti-inflammatory drugs (NSAIDs).
3. **Other Risk Factors**:
- **Family History**: A family history of hypertension may increase the risk.
- **Obesity**: Being overweight or obese.
- **Smoking**: Tobacco use.
- **Alcohol Consumption**: Excessive alcohol intake.
- **Stress**: Chronic stress can contribute to high blood pressure.
link to original post
I scored 8 out of 13 on that test.
I saw lobster roll just 8 bucks
I'm sure it wasn't Maine style that run over 30 bucks
I was intrigued and ordered it
Wasn't expecting a lot of lobster :-)
It was great
Tonight: homemade lasagne (with low-salt tomato sauce and salt-free seasonings...and about 3 grams' worth of sodium in the cheese)
Quote: ThatDonGuyToday: tacos from Del Taco ("crunchy" tortillas, not soft - for whatever reason, flour tortillas have far more sodium in them than corn ones)
Tonight: homemade lasagne (with low-salt tomato sauce and salt-free seasonings...and about 3 grams' worth of sodium in the cheese)
link to original post
I cant get over serving fries with tacos
Quote: terapinedRemedy Tavern Happy hour bar food in Vegas
I saw lobster roll just 8 bucks
I'm sure it wasn't Maine style that run over 30 bucks
I was intrigued and ordered it
Wasn't expecting a lot of lobster :-)
It was great
link to original post
Good choice. Remedy's and their sister properties (Distill) aways have good food.
Meatball sub special
Quote: EvenBobGreek yogurt scrambled eggs with green pepper onion and mushrooms. Whisk a couple of heaping tablespoons of Greek yogurt into four beaten eggs and you get really smooth delicious scrambled eggs.
link to original post
I would try that if you removed the onions, peppers, and mushrooms and substituted ham, bacon, and sausage,
I started making a ham and cheese omelet yesterday until I realized that we were out of ham. I substituted pepperoni and it was okay.
Quote: EvenBobCreamed spinach and chicken and mushrooms using garlic Greek yogurt sauce. Cabbage and onion soup, pureed silky smooth.
link to original post
How are you turning the greek yogurt into a cream sauce? Just stirring the chicken and mushrooms and yogurt together?
Stir it into the dish after it's completely done and off the heat.
Quote: EvenBobCubed turnips, onions, green pepper, cauliflower rice, and shrimp stir fry topped with fried eggs and the best condiment ever invented Tabasco sauce. It's been around since the middle of the 19th century it has three ingredients, red pepper, distilled vinegar and salt. The stuff literally keeps forever unrefrigerated.
link to original post
Watch out for that salt.
