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nightscotsman

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About nightscotsman

  • Birthday 02/23/1964

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    http://home.earthlink.net/~neilr/pastryschool/

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    Las Vegas

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  1. Buffets (Las Vegas)

    While it may be true that the buffets and EDRs order their products from the same suppliers, and they come through the same loading docks and inspected by the same people, with a central butcher shop, that's where the similarity ends. The EDRs oder their own supplies, and have their own cold storage and kitchens. I've worked at Bellagio, MGM Grand and Caesars Palace and I can tell you employees are not eating prime rib, shrimp, wild boar ribs, or sushi (well, maybe some rare banquet leftovers, but do you really want leftover sushi?). Of the places I've worked, Bellagio had the best EDR, but the offerings were certainly not similar or equal in quality to the public buffet. I think it may be truer to say that properties that treat their employees well will also generally treat their guest well, too.
  2. Guy Savoy recently hosted a table of guests that stayed over 8 hours. Not sure if they had the entire ala carte menu, but it was probably close. Seriously, I don't think you need to worry about being rushed unless you have to make a show time or something.
  3. Just a few tips and comments: Do you have your reservations for Savoy already? I ask because they will be closing for 3 weeks this summer and I would hate for you to be disappointed. I'd do the Bellagio buffet, though I haven't been to the Wynn buffet yet. The afternoon tea at Petrosian in Bellagio is great. Reservations are required at least 24 hours in advance, so plan ahead.
  4. Sweet cuisine

    I got "Sweet Cuisine" last year when it was only available in Spanish (damnit). It is a compilation from about 10 mostly Spanish pastry chefs. Very much worth owning, but be warned that it's geared toward professionals with abbreviated directions, and ingredients by weight (yay!). Lots of great ideas and interesting platings.
  5. I don't have a Costco membership, so I can't say what they carry. Joe's does have a few scotches, but nothing approaching a large selection. The best liquor store I've found, with the largest selection, is Lee's Discount Liquors. There are several outlets, but the largest is on East Flamingo. If you aren't opposed to buying online, you should check out Sam's Wine and Spirits in Chicago - truly an alcoholic Disneyland. 248 scotches and whiskeys: http://www.samswine.com/spirits-whisky-c-3_480.html
  6. Jubilee at Ballys is a good bet. Way over-the-top sets and costumes, see the Titanic sink and Samson pull down the temple with singing and dancing - and of course, boobs. You can also buy tickets to a backstage tour led by one of the showgirls. Maybe they'll let you try on one of the outfits!
  7. There are already some techniques associated with "molecular gastronomy" being used at Robuchon and Guy Savoy right now. However, Vegas is actually a very conservative market in general, so I don't see it getting big play soon.
  8. Both Olives and Sensi in Bellagio are open for lunch. Mesa Grill in Caesars is also open for lunch if you happen to like Bobby Flay's style.
  9. Guy Savoy (Las Vegas)

    Thank you. On the left is rice pudding (I don't remember what flavor) and on the right, mango sorbet. Chris, I posted the photo of you & Martha over on the other thread, My French Vacation in Las Vegas ← The pink rice pudding is flavored with French rose pralines (which aren't actually rose flavored, just pink).
  10. Be warned that many buffets also raise their prices dramatically on Thanksgiving. I think Bellagio was around $50 last year.
  11. Monkey Bread

    Oh, and it also works really well with "leftover" croisant dough scraps. Just if you happen to have some lying around.
  12. Sucroline

    The Nevuline (found the spelling) we use lists ingredients as "refined sugar and water". Molasses seems like a strange ingredient for invert sugar.
  13. Sucroline

    I know there are several brands of invert sugar out there, but haven't tried sucroline specifically. I've used the brand Nuvoline (spelling?) in the past with no problems.
  14. Monkey Bread

    In school, we made it with "leftover" brioche dough. Yummy.
  15. Paco 2 (Torreblancas, that is)

    I have the first book and it is very similar in scope and presentation to the Bau book. However, when it comes to actual content and recipes, I would go for Bau, Herme or Balaguer first. Especially since Torreblanca is much more money and the translations are sometimes obscure and confusing. That said, chances are I'll probably end up buying the second one anyway.
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