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Everything posted by nightscotsman

  1. 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. 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. 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. Oh, and it also works really well with "leftover" croisant dough scraps. Just if you happen to have some lying around.
  12. The Nevuline (found the spelling) we use lists ingredients as "refined sugar and water". Molasses seems like a strange ingredient for invert sugar.
  13. 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. In school, we made it with "leftover" brioche dough. Yummy.
  15. 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.
  16. neil, you're always one to pick up the new books. have you purchased this one? if so, what do you think of it? I don't own the book and haven't seen inside it yet. I may drop by Chef Rubber (they are based here in Vegas) to check it out in a couple weeks when I have time.
  17. Chef Rubber has the English version - "Chocolate Decorations" - here for $80.
  18. In the restaurants I've worked we had both and generally used both for ice cream and sorbets (spin in ice cream machine, freeze in paco containers, and respin in paco at service for texture). That said, if I were only getting one I would pass on the paco, especially if you need to do larger batches and may not have access to a very cold freezer.
  19. I have the Torreblanca book and it is very impressive. Lots of interesting recipes and presentation ideas. The translation seems to be fairly clear and it comes with a separate paperback volume with just the recipes so you don't have to take the big, pretty book into the kitchen. That said, it has mostly sat on my shelf while I turn much more frequently to others such as Herme, Balaguer, Ryon, Bras, etc. After living with it for awhile, I just haven't found specific recipes that are so unique or compelling that I've added them to my "toolbox".
  20. This is the Spanish version of "Dessert Cuisine", right? Great book - one of my favorites. Worth the money. His style is very avante garde, but not quite as cutting edge as el Buli. Beautiful platings and some great component recipes.
  21. 1) Many full color photos = high production costs 2) Very small professional market compaired to consumer-focused books. If it helps at all, I've looked through the book a bit and I would consider buying it even if I weren't interested in Mycryo. Lots of nice looking stuff and diverse recipes for both full-size cakes and plated desserts from two reputable chefs. It is a bit small and short for the price, though. In the same range I'd much rather have Fredric Bau's or Pierre Herme's books.
  22. I have and use the Cake Bible. Not every recipe I've tried from it has been the best of it's type, but it is a great reference and good for incidental recipes like fondant and chocolate plastic. I love her scientific approach and the information on how each recipe works and compairs to similar cakes. Another book that is excellent and I haven't seen mentioned yet is "The Perfect Cake" by Susan Purdy. Very comprehensive and solid recipes.
  23. Since you have to pay tax ordering from Walmart, it's actually a couple dollars cheaper to get it from Amazon with no tax and free shipping.
  24. Nice textures and certainly pretty, but I thought the flavors were a little weak. I couldn't really taste the green tea in the cream puff or mille feuille. The orange and chocolate with the kumquat garnish was the best.
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