Text 23382, 72 rader
Skriven 2009-04-17 13:57:48 av Ruth Haffly (1:396/45.28)
  Kommentar till text 23361 av MANNY ROTHSTEIN (1:123/140)
Ärende: Viva Las Vegas?
=======================
Hi Manny,

-> RH> When you go--there's a little cafe in the Paris casino that has
-> yummy crepes.  Rachel told us about it because we met a former co

-> RH> OK, I can personally vouch for the chocolate filled ones.  IIRC,
-> Steve had a strawberry one.  We went on a Sunday night; there was a
-> waiting line but well worth the wait.

 MR> I tried the crepes at the Paris and I did enjoy them. Made to order
 MR> crepes are hard to find here and I forgot how good they could be. I
 MR> even ordered a second one plane so I could focus on it's crepey
 MR> goodness. That and some braised lamb were about all that I really

It's one of the few places we've eaten at in Las Vegas.  Most of the
time we're at our daughter's house.  The last couple of times we've been
there, we've also gone to L&L Barbeque.  That's an import from HI so we
go there for the memories.  Our first time there, Rachel & David took us
to a Hofbrauhaus but the food there is more "touristy German"--IOW, OK
but nothing really extra ordinary.  Then, too, we were spoiled by a
little Austrian/German place we found in Hawaii Kai (a suburb of
Honolulu).  It's run by an Austrian immigrant so the food is authentic,
delicious and huge portions.

 MR> enjoyed that night at the Paris. Of course, I did the buffet, and
 MR> since they had a crepe station for dessert crepes, I was able to
 MR> kill two birds with one stone. The braised lamb that was very good,

We saw the line for the buffet across from te crepe place.  IMO, any
place that has to put out that much food can't maintain a super high
quality of most of the choices.  That, and having to let it sit on a
steam table for who knows how long tend to make anything lose quality.

We do a braised lamb shanks dish that leaves the meat just falling off
the bones.  All of our cook books are in transit (as we are) so I can
only give a rough recipe.  Basically, the shanks are marinaded in
Italian dressing for a few hours.  Then they're dredged in a mix of
Parmesan chese, flour, salt & pepper and browned in oil.  The extra
marinade is poured into the pot, as well as any left over dredging
mix. Then it's covered and cooked on low for about 3 hours, with an
occaisional flip.  It's good, relatively easy and reasonabe since the
shanks are a less pricy cut than other part of the lamb.

 MR> but everything else was strangely off. All the veggies were way
 MR> under cooked including the potatoes. Even the marinated mushrooms,
 MR> for example, were under pickled. I mentioned this to a friend after
 MR> I got back, and she told me that she wasn't happy with a meal she
 MR> had at coffee shop in the Paris last year. All my other meals were

French food as done by minimum wage employees?  As far as I know, the
Paris has no "Name" chefs.


 MR> good to very good and I saw a couple of good shows. Since my hotel
 MR> bill for 4 nights was only $28 and my gambling losses were about
 MR> $3.00, I left for home at the end of my little vacation with the
 MR> smugly satisfying feeling of having beat the system.

Sounds like you had a good time. We would have had neither a hotel bill
nor gambling losses but a good visit with our daughter, son in law and
grand kids. (G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... OH NO!  Not ANOTHER learning experience!

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 * Origin: Sew! That's My Point (1:396/45.28)