tastyvegas

tastyvegas's Profile

Title, Date, Author	Replies	Last Reply
Peanut butter liqueur or cocktail ingredients- suggestions? Dec 11, 2009 by tastyvegas in Spirits	9	Dec 18, 2009
Thoughts on the new (proposed) food label? Dec 08, 2009 by ipsedixit in General Topics	42	Dec 12, 2009
Sommelier snobbery - why do 4 star restaurants refuse to list white zinfandel? Dec 04, 2009 by stalkingwine in Wine	220	Mar 01, 2011
Driving thru Vegas, where to stop for lunch... Dec 07, 2009 by BlueOx in Las Vegas	16	Jan 17, 2010
8" Chef's knife - $30 Henckel or $130 Shun? Dec 07, 2009 by Eiron in Cookware	146	May 11, 2013
Las Vegas Buffets? Apr 14, 2006 by J. in Las Vegas	17	Oct 01, 2010
Why Can We Not Reuse Freezer Bags Used for Raw Meats or Seafood? Nov 09, 2009 by inventivefficiency in Not About Food	46	Dec 22, 2009
What are some of the unusual useful tools that you have around? Dec 05, 2009 by bigfellow in Cookware	7	Dec 05, 2009
Best Pickles Jan 04, 2008 by Reddyrat in General Topics	91	Dec 29, 2012
Avoiding the Costco yearly fee and other tips? Dec 02, 2009 by rworange in Chains	100	Dec 25, 2009
Question on grains in soup Dec 03, 2009 by danieljdwyer in Home Cooking	11	Dec 04, 2009

Location:

Las Vegas

Profile

Best meal I ever ate:

Fresh pan-seared dayboat blackfish with toasted sesame seeds and scallion/watercress curls in a light ponzu sauce, at Aquagrill in NYC. So fresh I swear they waited till I ordered to catch the fish...

My current drink of choice:

my homemade infused altoids vodka mixed into a milkshake with chocolate ice cream garnished with crumbled peppermint oreos

I really wish I could:

rid the world of microwaves

My "Go-to" dinner party dish:

...uh, depends on what's in season?

My favorite comfort food:

Tacos. Guacamole. Salsa. Okay, Tex-Mex in general really.

My top 5 favorite restaurants:

urgh. 5? uhm. Well, locally, this hole-in-the-wall Italian place me and my husband love, but can never remember the name of, this hole-in-the-wall Cantonese place we love but also can't remember the name of, Musashi (for okanomiyaki at 3 am!), Himalayan Cuisine (hole in the wall Indian/Nepalese- are you sensing a theme here?), and the questionably legal taco trucks that park around my neighborhood

My most tattered cookbooks:

Not really "cookbooks" but reference tomes: Professional Cooking, by Wayne Gisslen. Understanding Baking, Paula E. Figoni.