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 Posted: Fri Mar 02, 2007 12:06 pm Post subject: Gamblers' Nosh |
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WELCOME!
Gamblers' Nosh:
Saveur
Magazine Subscription
Saveur FARE
On the Side
By Kelly Alexander
June/July 2005
| Quote: | | Poker parties at home may be an occasion for junk-food noshing, but at the WORLD SERIES OF POKER, being held this month in Las Vegas, you'll rarely find real card sharks eating a thing. Although eating at the table is permitted, it is discouraged. According to poker authorities, it's considered evidence that the player is not focused and that his or her position is thus weaker. No worries: big buffets are waiting in the wings to console the losers. (-- p. 22) |
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| Posted: Fri Mar 02, 2007 12:08 pm Post subject: |
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Saveur
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The Saveur 100 Special Edition
Restaurants You Can Bet On
By Max Jacobson
February, 2006
| Quote: | | When Wolfgang Puck opened Spago in Las Vegas in 1992, he wondered publicly whether anyone would bother coming. If he'd only known. Puck now has five bustling restaurants in the city, and the parade of other top chefs who have recently opened dazzling showplaces here (with great food) just doesn't stop - from LA favorites like Piero Selvaggio and the "Hot Tamales" (Mary Sue Miliken and Susan Feniger) to superstars with names like Robuchon, Boulud, Vongerichten, Keller, and Ducasse (Guy Savoy and Mario Batali are slated to join the roster later this year). Vegas may not be, as Robin Leach likes to bellow, "the greatest dining destination in the world today," but it must be pretty close. Here's what's new. (Opening paragraph at p. 60) |
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editor
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| Posted: Fri Mar 02, 2007 12:21 pm Post subject: Gambler's Nosh |
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Vogue
Magazine Subscription
Eating Las Vegas
Sin City's most seductive pleasures, discovers Jeffrey Steingarten, are those that tempt the palate.
September, 2006
| Quote: | Did you know that of the 20 largest hotels in the world, 17 are in Las Vegas? When the first Spanish explorers came upon the area we now know as Las Vegas, they named it the Meadows, which is what Las Vegas means in their language. What were they thinking? Having spent two very happy weeks in Las Vegas last June, I can certify that there was not a meadow in sight. The city is surrounded by desert, plus a dramatic geological formation known as Red Rock. Every day the temperature reached or exceeded 100 degrees, which sharply curtailed my customary daily routine of outdoor sports. But no matter. I came to Las Vegas for the food, and the food is always air-conditioned.
Why do others make the trip? According to the Las Vegas Convention and Visitors Authority, 61 per cent of visitors in 2005 said their primary purpose was vacation or pleasure. Only 5 per cent came to gamble. The problem with these numbers is that you can't trust gamblers; they lie even to themselves. Listen to this: The average visitor to Las Vegas budgets more than $600 for gambling and spends more than three hours a day at the slots and gaming tables! Ten years ago you probably read that Vegas was shifting its target, aiming to attract vacationing families, but the numbers say otherwise. Only 9 per cent of visitors have somebody under 21 in their group. That's not what I call family values. And I have never before seen a more lovely collection of young proactive professional companions this side of Bangkok. (First two paragraphs, at p. 688) |
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editor
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| Posted: Mon Mar 12, 2007 3:17 pm Post subject: |
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Good Housekeeping
Great American Classics Cookbook
Hardcover
| Quote: | Clams Casino
The year was 1917 and Mrs. Paran Stevens was hosting a luncheon for her society friends at the casino at Narragansett Pier in New York City. Maitre d'Hotel Julius Keller created a dish for the occasion featuring clams on the half shell baked with bacon and seasonings. He didn't know what to call it but decided on Clams Casino in honor of the restaurant. Many books include a recipes Oysters Casino, which is also quite tasty.
Prep: 30 min. * Bake 10 min.
Makes six first-course servings.
2 doz. littleneck clams, scrubbed and shucked. bottom shells preserved. Kosher or rock salt (optional).
3 slices bacon
1 tbsp olive oil
1/2 red pepper very finely chopped
1 1/2 green pepper very finely chopped
1/4 tbsp coarsely ground black pepper
1 garlic clove, finely chopped
1 c. fresh bread crumbs (about two slices bread)
1. Preheat oven to 425 F. Place clams in shells in jelly roll pan lined with 1/2-in. layer of Kosher salt to keep them flat, if desired; refrigerate.
2. In 10-in skillet, cook bacon over med. heat until browned; transfer to paper towels to drain. Discard drippings from skillet. Add oil, red and green peppers and black pepper to skillet. Cook, stirring occasionally, until peppers are tender, about five min. Stir in garlic and cook 30 sec.; remove from heat.
3. Finely chop bacon; stir bacon and bread crumbs into pepper mixture in skillet. Spoon crumb mixture evenly over clams. Bake till crumb topping is light golden, about 10 min.
(From the chapter entitled, Dip, Dunks and Nibbles, p. 24) |
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| Posted: Wed Mar 14, 2007 10:25 am Post subject: |
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Western Living
Magazine Subscription
Food Scents.
Why do certain odorous foods smell like sewage to some and ambrosia to others? Apparently when it comes to smelly food, stink is in the nose of the beholder.
March, 2007
| Quote: | In the course of an ordinary 21st century urban life, I have consumed many things never air-freighted onto the menus of my parents' generation: things like deep-fried fish skeleton, sea urchin gonads, stinging nettles, grilled squid intestines and, in one memorable dessert, the visceral fat of frogs, although bravery points must be deducted because I assumed it was tapioca until I'd already finished most of it. I like to think I'm sort of adventurous, if not actually worldly. But I wasn't adventurous enough to try stinky tofu, and I came to regret it.
...She (Linda Civitello, author of Cuisine and Culture: A History of Food and People) thinks a lot of stinky food consumption can be explained in terms of national identity: "We eat this. They eat that." But even this theory can't explain Reykjavik's Stinky Food Festiva[/b][/i], which would be like the Eurovision Song Contest except that instead of bad vocals it features traditional favourites like raw puffin, buried shark, pickled seal flipper, smoked sheep's head and stuffed cod liver. Buried shark, by the way, is just that: a shark, buried. The recipe takes a turn for the abnormal around the point at which it's left to rot, then dug up again and eaten, for reasons possibly best left unexplored. "Some of it has got to be the daredevil factor," said Civitello. "I wonder what percentage of people who eat this stuff are guys - young guys?" (-- pgs. 26-28) |
| Quote: | Cuisine and Culture
A History of Food and People
Paperback
By Linda Civitello
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Link to this entry
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| Posted: Wed Mar 14, 2007 12:20 pm Post subject: |
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What's Cooking America
Website
History of the Club Sandwich
Googled March 14/07
| Quote: | The Club Sandwich is a sandwich with cooked chicken breast and bacon, along with juicy ripe tomatoes and crisp lettuce layered between two or three slices of toasted bread with mayonnaise.
The origin of this sandwich, which is most often associated with hotels around the world, is all a matter of speculation and guesswork. The name probably comes because of its popularity at resorts and country clubs. It definitely existed in the United States by the late 19th century. The Club Sandwich was the favorite of former King Edward VII of England and his wife, Wallis Simpson. In fact, she took great pride in preparing this sandwich.
1894 - The most popular theory is that the sandwich first appeared in 1894 at the famous Saratoga Club-House (an exclusive gentlemen only gambling house in upstate Saratoga Springs, New York) where the potato chips was born. Originally called Morrissey's Club House, were neither women nor locals were permitted in the gambling rooms. In 1894, Richard Canfield purchased the club:
According the 1940 New York Writer's Project book called New York: A Guide to the Empire State:
In 1894 Richard Canfield (1865-1914), debonair patron of art, purchased the Saratoga Club to make it a casino. Canfield Solitaire was originated in the casino's gambling rooms and the club sandwich in its kitchens. |
Link to this entry
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| Posted: Fri Mar 30, 2007 9:14 am Post subject: |
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Spirit of the West
Cooking from Ranch House and Range
Hardcover
By Beverly Cox and Martin Jacobs
| Quote: | Cheyenne Club Crown Roast of Pork
In 1870, Cheyenne, Wyoming, was the richest town, per capita, in the United States. Wealthy Easterners and Europeans came to Wyoming Territory because of the lure of the potential profits in grazing cattle on the open range and the romance of living a cowboy life. Finding that the hotels and eating establishments in Cheyenne were not up to their standards, twelve of these men, all members of the powerful Wyoming Stock Growers Association, formed the Cactus Club.
By the summer of 1871 - at a cost of $25,000 - the group had constructed a three-story, mansard-roofed, brick-and-wood building with thick carpets and hardwood floors that became known as the Cheyenne Club. The facilities included a dining room, a reading room, and a billiard room on the ground floor, with six bedrooms upstairs and a kitchen and wine cellar in the basement.
Club members were expected to observe strict decorum. Profanity and obscenity were forbidden, as was cheating at cards. No games were to be played in the clubhouse for "money's sake." Despite these rules, thousands of dollars were said to have exchanged hands in private card games in the members' rooms at night.
The Club was handsomely and comfortably furnished, with paintings by Albert Bierstadt and the 17th century Dutch artist Paul Potter on its walls.
To oversee this elegant establishment the members hired Francois de Prato and his wife from Ottawa, Canada. As steward, Monsieur de Prato made the club an oasis for the culture-starved sophisticates on the Prairie. The servants were well-trained and the wine cellar and larder were stocked with the finest of everything. Although beef was king, the chef - who had the reputation of producing the best food between St. Louis and San Francisco, sometimes served a festive crown roast of pork... (-- p. 64) |
Link to this entry
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| Posted: Wed May 09, 2007 8:28 am Post subject: |
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Smithsonian
Magazine Subscription
Cajun country
Zydeco and étouffée still reign in western Louisiana, where the zesty gumbo known as Acadian culture has simmered since 1974.
By Wayne Curtis
May, 2007
| Quote: | It's Saturday morning in Breaux Bridge, Louisiana (pop. 7,902). My bloody mary sports a dilly bean, my eggs share a plate with crawfish étouffée and my flatware is bouncing around like a Mexican jumping bean. This is the zydeco breadfast at Cafe Des Amis, a 20-table eatery in a former general store that dates to the 1920s and still wears its original moldings, pine floors and stamped-tin ceilings. Those who aren't standing on the sidewalk waiting to get in are dancing to Lil' Nathan & the Zydeco Big Timers; the floorboards bounce to the beat. This is Cajun country, where traditions trump all - even in the face of natural disaster. (The region largely escaped Katrina in 2005, but Hurricane Rita hit the Cajun coast hard a month later.)
...Cajun Louisiana - often called Acadiana - consists of 22 southwest Louisiana parishes, or counties, about a third of the state. The region is home to most of the 400,000 or so descendants of French Canadians who headed south after Britain took control of Canada in the 1760s. The city of Lafayette, two hours west of New Orleans, serves as the Cajun capital. Here street signs read "rue"; radios blare accordion music. Forget two widespread assumptions: that New Orleans is the seat of Cajun culture (few Cajuns actually live there) and that all Cajuns inhabit floating shacks in the swamps. These days, far more live in subdivisions, in housing of a style known locally as French provincial. (-- p. 62) |
Link to this entry
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| Posted: Thu Sep 13, 2007 11:05 am Post subject: |
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The BayWolf Restaurant Cookbook
Hardcover
By Michael Wild and Lauren Lyle
,
| Quote: | Throughout the twenty years I've worked at BayWolf, it's been a workplace, a home, a dining room, a living room. Michael and Larry have been my friends and teachers. From the beginning I've watched them go to great lengths to ensure the well-being of the staff, the sort of personal attention and attention to the human details that makes us feel like family. The reality and sincerity of this effort may be why several generations of families have worked here.
The highly personal, hands-on management style at the BayWolf encourages forming bonds of friendship with many of the diverse and talented people who make their home in the Bay Area and find their way to the Wolf. Our customers always clean their plates and almost invariably seem well pleased. This is a gratifying to me as the middle man between the great food emanating from the kitchen and the people who are and have bee our customers. My job is to see to the extras and socialize with people I would not otherwise have been likely to meet and befriend. The staffs I've worked with over the years have been equally talented and diverse and up to the task. BayWolf was created almost by accident, reinforced by good luck and great management. It is so much more than a workplace. It's been a large part of my life and my personal history. -- Danny Ray Robinson, twenty-year wait vet (-- pgs. 116-117) |
A first-rate effort and a PokerPulse fav! Everything we've made from this one so far has been wonderful - especially the fig and blackberry galette - c'est si bon!
Link to this entry
http://pokerpulse.com/news/viewtopic.php?p=2995#2995
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| Posted: Sat Dec 29, 2007 4:25 pm Post subject: |
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Death Comes for the Archbishop
Paperback
By Willa Cather
| Quote: | That congested heaping up of the Rocky Mountain chain about Pike's Peak was a blank space on the continent at this time. Even the fur trappers, coming down from Wyoming to Taos with their pelts, avoided that humped granite backbone. Only a few years before, Fremont had tried to penetrate the Colorado Rockies, and his party had come half-starved into Taos at last, having eaten most of their mules. But within twelve months everything had changed. Wandering prospectors had found large deposits of gold along Cherry Creek, and the mountains that were solitary a year ago were now full of people. Wagon trains were streaming westward across the prairies from the Missouri River.
The Bishop of Leavenworth wrote Father Latour that he himself had just returned from a visit to Colorado. He had found the slopes under Pike's Peak dotted with camps, the gorges black with placer miners: thousands of people were living in tents and shacks, Denver City was full of saloons and gambling-rooms; and among all the wanderers and wastrels were many honest men, hundreds of good Catholics, and not one priest. The young men were adrift in a lawless society without spiritual guidance. The old men died from exposure and mountain pneumonia, with no one to give them the last rites of the Church.
This new and populous community must, for the present, the Kansas bishop wrote, be accounted under Father Latour's jurisdiction. His great diocese, already enlarged by thousands of square miles to the south and west, must now, on the north, take in the still undefined but suddenly important region of the Colorado Rockies. The Bishop of Leavenworth begged him to send a priest there as soon as possible, - an able one, by all means, not only devoted, but resourceful and intelligent, one who would be at his ease with all sorts of men. He must take his bedding and camp outfit, medicines and provisions, and clothing for the severe winter. At Camp Denver there was nothing to be bought but tobacco and whisky. There were no women there, and no cook stoves. The miners lived on half-baked dough and alcohol. They did not even keep the mountain water pure, and so died of fever. All the living conditions were abominable. (From Gold Under Pike's Peak, pgs. 244-245) |
Link to this entry
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| Posted: Sat Dec 29, 2007 5:25 pm Post subject: |
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Distant Relations
Hardcover
By Carlos Fuentes
Translated by Margaret Sayers Peden
| Quote: | My friend's pallor was not unusual. With the passing of the years his skin had become fused to his facial bones and his gesturing, slender hands had become translucent.
I had seen him shortly after his return from Mexico, which seemed to have somewhat dissipated his resemblance to a civilized phantom. Sun had given him density, fleshly presence. I almost didn't recognize him.
The return of his habitual pallor should have made him look entirely familiar, but there was something different about his manner. When I saw him alone at his table in the club dining room, I walked over to greet him and to suggest we have lunch together.
"Only if you join me here," he said, glancing toward the other tables, some distance from his.
His eyes were lost in depths far more profound than that of the vast shadowy dining room. The preferred tables, placed beside a large balcony overlooking the Place de la Concorde, escape the gloom. As these are the best in the club, it is only natural that they be allotted to the senior members. I accepted his invitation for what it was a courtesy to a younger friend.
"I haven't seen you since you returned from your trip," I said.
He continued studying his menu as if he hadn't heard me. He was leaning forward slightly, his back to the windows. The bluish light of that early afternoon in November illuminated his bald head and fringe of gray hair. Abruptly, he looked up, but not toward me. He turned and stared into the distance beyond the square, toward the bank of the river.
"Order for me," he asked me as the waiter approached. He spoke with the sense of urgency that now seemed characteristic of all his actions. I wondered if he had always behaved this way, and I had simply not noticed it before. His small, darting eyes measured the square, focusing for a long moment on the tree-lined promenade of the Tuileries.
"Well," he said finally, after we had been served our wine and his restless eyes had found repose in its depths. "I had made a wager with myself, wondering if anyone would come over to speak to me, if I would find anyone to tell my story to." (Opening paragraphs, pgs. 3-4) |
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| Posted: Tue Jan 22, 2008 11:13 am Post subject: |
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The Labours of Hercules
Hardcover
By Agatha Christie
| Quote: | ... 'The Classics aren't a ladder leading to quick success like a modern correspondence course! It's not a man's working hours that are important - it's his leisure hours. That's the mistake we all make. Take yourself now, you're getting on, you'll be wanting to get out of things, to take things easy - what are you going to do then with your leisure hours?'
Poirot was ready with his reply.
'I am going to attend - seriously - to the cultivation of vegetable marrows.'
Dr. Burton was taken aback.
'Vegetable marrows? What d'yer mean? Those great swollen green things that taste of water?'
'Ah," Poirot spoke enthusiastically. 'But that is the whole point of it. They need not taste of water.'
'Oh! I know - sprinkle 'em with cheese, or minced onion or white sauce.'
'No, no - you are in error. It is my idea that the actual flavour of the marrow itself can be improved. It can be given,' he screwed up his eyes, 'a bouquet -'
'Good God, man, it's not a claret.' The word bouquet reminded Dr. Burton of the glass at his elbow. He sipped and savoured. 'Very good wine, this. Very sound. Yes.' His head nodded in approbation. 'But this vegetable marrow business - you're not serious? You don't mean' - he spoke in lively horror - 'that you're actually going to stoop' his hands descended in sympathetic horror on his own plump stomach - 'stoop, and fork dung on the things, and feed 'em with strands of wool dpped in water and all the rest of it?'
... 'Yours aren't the Labours of Hercules,' he said. 'Yours are labours of love. You'll see if I'm not right. Bet you that in twelve months' time you'll still be here, and vegetable marrows will still be' - he shuddered - 'merely marrows.'
Taking leave of his host, Dr Burton left the severe rectangular room.
He passes out of these pages not to return to them. We are concerned only with what he left behind him, which was an Idea. (From the Foreward, pgs. 10-12) |
Two PokerPulse marrow favorites:
| Quote: | Italian Largo Zucchini
and
tiny, young Sunburst Squash.
| Quote: | | After washing, coat these marrows whole in a few tablespoons of olive oil with salt, freshly-ground pepper, a clove of two of crushed garlic and a generous sprinkling of fragrant fresh thyme, then roast at 375 F for 35-50 minutes until they're brown-tipped and fragrant. |
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| Quote: | The Labours of Hercules
Audio CD
Narrated by British actor Hugh Fraser,
who played Captain Arthur Hastings opposite
Poirot in the successful TV series.
Fraser, who possesses a remarkable vocal range of characters, is among the top three PokerPulse picks for readers of recorded books. The other two are, of course, Jonathan Cecil reading P.G. Wodehouse and the unaparallelled Hamlet, young John Gielgud recently re-mixed on Audio CD. |
| Quote: | Agatha Christie's Poirot
The Complete Collection
DVD
First-rate series and unlike so many excellent but unwatchable British dramas very well recorded. Unfortunately, The Labours of Hercules is not yet among the popular dramatizations. |
Link to this entry
http://pokerpulse.com/news/viewtopic.php?p=3451#3451 |
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| Posted: Sun Mar 16, 2008 10:45 am Post subject: |
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New World Provence
Modern French Cooking for Friends and Family
Paperback
By Alessandra and Jean-Francis Quaglia
| Quote: | ... On one particularly beautiful day, our group found a spot that I thought was heaven on earth; we girls soaked up the sun while the boys went spear fishing for our evening meal. After a few hours in the intense Corsican sun, I needed to cool off. I swam out to a rock a short distance from the beach, climbed onto it, and quietly pondered the beauty around me. I turned and noticed Jean-Francis approaching me. He swam up and told me to wait while he dove back down. He quickly returned with a beautiful creature - un oursin - a sea urchin. Its large round body was covered with long black spines, which made me alittle nervous. I knew that stepping on one could be very painful but Jean-Francis assured me that holding it gently would not cause it nor I any harm. I was amazed as I held the sea urchin in my hands, its spines slowly swaying back and forth. He then carefully took the creature from me, placed it beside me on the rock, and cut it open with the knmife he conveniently had strapped around his ankle, then picked out the delicaste orange meat with his knife and fed it to me. Now, I thought, forget about the beach being heavenly; this was the ultimate!
If you are lucky enough to find fresh sea urchin at your local seafood market, another simple way to enjoy it is spread on some French baguette with unsalted butter, with a refreshing glass of rosé. (From the Afterword, p. 210) |
The seafood recipes are surprisingly simple and among the best anywhere.
Link to this entry
http://pokerpulse.com/news/viewtopic.php?p=3646#3646
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editor
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| Posted: Thu Apr 17, 2008 10:20 am Post subject: |
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Babette's Feast
DVD
By Isak Dinesen
| Quote: | | Editor's Note: This 1998 movie based on one of many masterful short stories by Karen Blixen (aka Isak Dinesen) has everything in it we find worth living for - an obscure seacoast, deep green hills, roan-colored horses with sleighbells, characters who are gentle and kind, a duet from our favorite Mozart opera, a general with a plume and gold braid epaulets who nearly ruins himself at cards, and a visiting chef from a famous Paris cafe -- ooh-la-la! - like this one and this one! - who wins the lottery. What chef Babette does with her winnings becomes the best victory dinner ever recorded on film. |
Link to this entry
http://pokerpulse.com/news/viewtopic.php?p=3734#3734
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editor
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| Posted: Wed May 14, 2008 8:41 am Post subject: |
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From Impossible Odds:
Lexus
Lexus Owners' Magazine Bling
You've got ale
Bike riders and other eco-friendlies in Colorado beer country
By Thomas Bedell
Quarter One, 2008
| Quote: | ... The bicycle is both a corporate metaphor and a real-life symbol of New Belgium's beginnings. While biking in Belgium in 1986, Lebesch, an electrical engineer, had an epiphany about the glories and idiosyncratic flavors of Belgian beers, which led to his home brewing efforts to replicate Belgian styles. He and Jordan, a social worker, married in 1990. As she recounts it, once they decided to go professional they formulated a four-part strategy: "To have fun, to make world-class beers, to proceed on a sound environmental basis, and to promote good beer culture." ...
The brewery promotes biking in a variety of ways, like its Tour de Fat, a funky 12-city roving music-and-bike festival that raises funds for local cycling groups. On Thursday evenings in summer, New Belgium has been known to arrange bike-in cinema nights where locals peddle on over to sip beers and watch films outdoors on an inflatable screen. And at the company, it is the bicycle that is the first of several career milestone markers: every NBB employee receives a bike after a year. (The tour of Belgium comes after five, and a fruit tree planted in the brewery orchard after ten.) ...
Many breweries have long recycled spent grains to local farmers for use as feed. Others, such as Sierra Nevada Brewing in Chico, Calif., and Great Lakes Brewing of Cleveland, are also making innovative waste reduction efforts. But few can boast of a sustainability director, like New Belgium's Jennifer Orgolini. She began on the company bottling line in 1993, but has moved through a variety of positions, including chief operating officer. ...
NBB's laundry list of efforts to reduce its energy footprint can fill pages, but includes more efficient brewing vessels, lighting from fluorescent bulbs and passive solar tubes, desks fashioned from recycled paper and cardboard, a brewhouse constructed from reclaimed timber, and even tasting room seats made from old bicycle rims.
In general, one of the heaviest footprints in brewing comes from the wastewater used largely in cleaning bottles, barrels, and production tanks. Brewing efficiencies vary, but an industry standard is to expend about five barrels of water in brewing one barrel of beer. "We have that down to a 3.9-to-1 ratio," said Brandon Weaver, New Belgium's lead process water technician. "Our goal is to reduce it to 3.5-to-1." The on-site water treatment facility moves wastewater through a series of anaerobic and aerobic ponds, where bateria munch away on the organic wastes, cleaning the wastwater and simultaneously producing methane - which in turn can proudce about 15 percent of the brewery's power needs.
Transforming waste into a commodity is a good thing, although to the discriminating beer drinker, it's what is in the glass that counts. If the brews concocted by NBB were mere bellywash, there wouldn't be much hullabaloo. But its regular and seasonal lineups of beers are among the best in craft brewing, and the line often lets its hari down with imaginative ingredients - kaffir lime leaves, crushed coriander, gogi berries. (-- pgs. 27-28) |
Link to this entry
http://pokerpulse.com/news/viewtopic.php?p=3786#3786
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