Sunday, December 31, 2006

Sin City - Love at first sight, then bite

I was long introduced to these sweeties by this sweet lady even before her post. I did not have a single bite on the originals till I was in Las Vegas. Perhaps their open factory in Excalibur, Las Vegas has attracted me to the first bite. It was love at first bite, at least for the doughnut family. I can't remember when was the last time I've had doughnuts. It's not something I would reach out for unless there is a lack of choice. But, Krispy Kreme (KK) doughnuts, they are yummy! I ate one, not enough...then I grab another. OH, Simcooks, does that mean I have to walk for 200 mins?? I will continue to have KK doughnuts back in California. KK is also available in Hong Kong, and Japan, to sweeten the Asian tooth. Where is the nut ? Where is the nut ? Well, the dough without the nut called Doughnut. Hey, I remember Dunkin' Doughnuts in S'pore. Have they receded due to poor response? Is doughnut not the IN thing in S'pore ? I better have as many KK as I can before I return home.

For the sweet tooth, I'll leave you with this. The open factory that made me love at first bite. Watch, how the doughnuts flip over, and how they undergo the (sugar white) glaze waterfall treatment.

(I did not take this video because I was so paranoid that the memory card in my cam will run dry before I capture all the sights of Vegas. Courtesy:whoever took the video and upload it)

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Sin City-So sweet!

Many know that the sugar coating on M&M chocolates is patented but not many (at least I do not) know that part of M&Ms history has to got to do with the U.S army. They were developed initially for the U.S army? I did not know that. I was ignorant. I reckon they could still have chocolates that "melt in your mouth, not in your hand" while fighting a war.

I prefer dark bittersweet chocolates. M&M is not for me. But it's free to enter this five-storey building. Ok, will just take a look what the craze is about. Oh no, I could not even move freely in this building. People, people, people. IT'S A CULT!

Four floors of retail space devoted to chocolate-covered candies, everything from T-shirts and golf-club covers to calculators and martini glasses. Just like any other Disney or Warner Brothers retail store. I was not impressed.

I was tickeled by all the 3D exhibits along the walkway, though.

They come to life !

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Friday, December 29, 2006

Reader of the Lost Art

This is neither the sequel nor spoof of Indiana Jones. I am just one reader of a lost art here...the nearly lost art of a great steak. This sight somewhat captured my attention, while on a recent vacation. I chanced upon this refrigerated cooler not inside the restaurant, but by the side of the restaurant entrance, along the main walkway of continuous human traffic.

The sign reads "This is real beef being dry aged on the bone, for 15 days following three weeks of wet aging. During this period, the sirloins undergo enzymatic changes that intensify flavor, deepen color and tenderize the meat by softening the connective tissue. We then broil our steaks on an open mesquite grill for a flavor only available at... Gallager's"

Though I did not dine at this steakhouse(told you I am just a reader/on-looker), I came to find out that dry aging is a time-honored technique at Gallagher's-Broadway's first steakhouse, and its reputation as a New York institution is based on the finest cuts of perfectly-aged beef. All beef is hung in a refrigerated cooler(like above), at a specific temperature and humidity. This natural aging method not only makes the steaks more tender, but concentrates flavor while it allows water to evaporate away. Do expect the cost of dry-aged beef to be 2 to 3 times the cost of regular beef, though. That was why I did not even take a baby step into the restaurant.

Oh, I was not in New York. This is VEGAS !!! Las Vegas!

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