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Some bizarre things happening in my life right now, so I can't think straight enough to relate a story to this post. Don't worry (if you are ;), I'm not in any trouble or anything bad, just a little more anxious than usual, but still happy (contrary to what my previous post may suggest, heh heh). Instead you will get two of my favorite music videos and a story behind this beautiful cake.
I am currently in the midst of one of those thoroughly enjoyable e-mail conversations that, thanks to the magic of GMail, is smartly compressed into a single space in my inbox instead of filling up pages of Re: Re: ad nauseam. My friend Duncan asked me if I suffered from "a question-started-must-answer-fully-OCD type of thing, or an irrepressible-helper-syndrome-OCD type thing." Which I'm not sure are really things, but leave it to him to make up the names :) The truth is, I don't consider it very much of a big deal to answer some of the day-to-day questions and favors I encounter, and usually gratitude is forthcoming. Rarely it isn't, and if they're strangers I quickly file those people under "dead to me."
I have to admit, though, that people (me included) usually sneer at the "people pleaser" which is the actual thing you might call me, probably because it can be so easily equated with negative things like "doormat," "kiss-ass," "ass-whipped," "spineless," etc. If you'll excuse me for going unnecessarily (?) on the defensive, I have a spine, thank you very much. Maybe I just want others to keep believing that there are still good samaritans out there, though I will say that the things I usually do for other people are nowhere in the league of some amazingly kind souls out there. Anyway, it reminds me of that episode of Ed where he was sued for breaking a man's thumb while he was pulling him out of a burning car. In Ed's defense, his counsel Frankie said that if they punished him for stopping to commit an act of kindness, he might "stop stopping."
What does this have to do with almond tofu, or the Beatles? Nothing at all. In any case, most food bloggers don't come up short in the generosity and gratitude departments anyway, I just wanted to put my thoughts out there (again). Here's hoping that those kind souls out there never stop stopping to help.
Experimenting with another background. Even if the white one was easier to do, I still liked it better.
The sad fact is, though, that I am really one of those people who can't sleep when he's not in good terms with someone, unless they have joined said "dead to me" list. Oh well, I hope that doesn't detract from my message, heh :)
When Graeme told me he was thinking of photographing Origami figures for his project, it reminded me of a few models I was hoping to finish, and maybe photograph myself. The one above is an Anemone flower-- I have a few more, but I'm saving them for a future post.
I also decided to compile all the digital piano recordings I was making onto a single auxiliary site. Click here to access my music files. The newest ones are Carole King's "Home Again" and The Beatles' "For You Blue" (written by George Harrison for the Let It Be album). I'm particularly proud of "Home Again" because just yesterday I heard it while relistening to my Tapestry album when I thought it sounded nice and a little appropriate for the upcoming chapters of my life. So today I listened to it while deciphering it by ear to the piano. I'm not advanced yet to pick up the bluesy improvisations of King or Harrison but it's not bad for a few minutes' work, I think. I am also quite proud of myself for figuring out how to make an RSS feed for the music site using Feed43.com-- that was a lot of fun.
I made this a few weeks back, and it was a really good, light dessert. I might use the almond tofu base for something else in the near future. It's from The Sweet Spot
EDIT: The name "Tofu" is a misnomer (Pichet Ong said as much)-- this dessert contains no soybean mass, only the gelled soymilk, or tau-hu. Sorry for the confusion!
Almond Tofu and Fresh Fruit Cocktail adapted from The Sweet Spot
For a dairy-free version of this dessert, use almond milk in place of the milk, or soy milk throughout. In the wintertime, kiwi fruit or pineapple may be a more acceptable substitute for stone fruit (peaches). You may also use an appropriate substitution of agar (for 3 cups liquid) in place of the gelatin if you want this to be a vegan dessert.
In a medium bowl, Sprinkle the gelatin over the milk and set aside for 10 minutes. Put the soy milk, sugar, and salt in a large saucepan and place over medium-high heat, stirring until the sugar is dissolved and bubbles form on the edges of the pan. Remove from heat and stir in the milk-gelatin mixture until completely dissolved. Divide between 8 serving bowls or glasses and refrigerate until set, about 3 hours. You may refrigerate them at an angle using an egg carton or rack, securing the glasses so they don't tip over.
In a small saucepan over medium heat, bring the sugar and water to a boil, stirring constantly, until the syrup is clear, about 2 minutes. Remove from heat and add the pear and orange zest. Cool to room temperature. Add the grapes and peaches, then refrigerate until ready to serve. Divide among the serving bowls.
P.S. Jeanne, I will get to the meme someday. This post was just too long already, hee hee :)
Les Trois Soeurs
I've noticed that it's become kind of tense lately and I'm somewhat contributing to the problem, if you can call it that. Factor in my usual tendency to overshare (which has gotten me screwed before, dunno why I never learn), and you've got kind of nervous/icked-out readers. Sorry about that. The last two weeks have not been typical in the slightest. As proof of that, I just gained 3 pounds over my average in the span of a week. Damn you, chocolate!!
Actually, I'm glad I'm shaking it off because I was originally going to talk about sex based on my association of it with chocolate. Really dodged a bullet there! (Believe me, you don't want to hear me talking about that-- though I have one friend who says she gets the tingles when she hears me say the F-bomb.) Instead, I'm going to have Kylie sing about it in a very beautiful French-style music video for "Chocolate." Thanks, Kylie.
Those of you who skip straight to the funnies in the papers probably know of the existence of the comic strip Cathy. It's quite a polarizing strip, in that it's kind of the chick flick of the comic strip world. Currently there seems to be a series of strips where Cathy makes the connection between tough times and eating.
Art imitating art; Liz Lemon plagiarizing Cathy.
While I don't necessarily have any cravings, I find that I have a (fatal) mouth-stomach disconnect wherein I compulsively eat food just because it's there, even if I'm not really hungry. Last night I told my dad I could barely eat and dragged my feet into the dining room, only to be stuffing myself later with leftover jambalaya, fried spring rolls, pancit (stir-fried noodles), peas, corn, and carrots, grape juice, and finishing it off with a huge sweet roll stuffed with cream cheese. I have no idea where that "hunger" came from, but at least I know what the hell to stop doing so I don't explode.
By the way, what would you consider proper comfort food? I hope to fall on the side of Irving someday-- yum, fresh apple.
My body seems to be telling me to slow down in other ways: I was working on raw chocolate for another dessert a few days ago and I ate the scraps so they wouldn't go to "waste." For some reason the caffeine, tyramine, or whatever food cooties reared their ugly heads and gave me a headache. I suppose I should be thankful for small favors. But really, the best way to avoid these pitfalls especially this holiday season is to plan ahead, make only as much as you need, and of course, share it with others!
Case in point: I made this scaled-down version of a cake (that originally serves 12, and too generously in my opinion) from famed New York patissier Francois Payard, and served it to Genie, Vany, and Genie's mom after they helped me in preparing for my exam. Not only does it look elegant in my opinion, but I was also quite impressed on how distinct the flavors of the chocolates are in each layer. Despite the long instructions, it's really not that hard to make when you have the ingredients all ready. Now all that needs to be done is to get rid of the three pounds...
Trio of Chocolate Mousse Cake adapted from Chocolate Epiphany
This is more accurately a bavarois cake. For this recipe you'll need a 6" cake ring 2.5" high, or a cake pan of the same dimensions, but it's easy to make it in a 9" cake ring, springform, or cake pan: simply double the quantities listed here. If using a cake ring, a strip of acetate at least 2.5" wide and at least 19" long is recommended to make a clean side. If you don't have acetate, just freeze the cake for longer and unmold when very firm. It will be difficult to add the cocoa mirror glaze if using a cake pan without destroying the pristine sides, but you can build the layers any order you want, and decorate some other way, such as with white/dark chocolate shavings or peaks of whipped cream.
Creme Anglaise Base
In a small saucepan over medium heat, bring the milk to a boil. In a separate small bowl, whisk the egg yolks, sugar, and corn syrup. Slowly pour the milk into the yolks in a thin stream while whisking madly. Return the mixture to the saucepan and reduce the heat to low. Stir constantly with a wooden spoon until it is thick enough to coat the back of the spoon and leave a trail when you run your finger through it (it will take a little more than a minute). Remove from heat and strain into a bowl. You will need the creme anglaise to be hot enough to melt the chocolate in the next step, so work quickly.
Chocolate Mousses
and for each chocolate mousse:
Prepare 3 medium bowls each containing one type of chocolate and 3 small cups, one for each type of chocolate. Sprinkle the gelatin over the water and let stand for 2 minutes. Microwave on low power for 15 seconds, or until the gelatin is fully dissolved. Dump 1/4 cup (60g) of the hot creme anglaise over each type of chocolate and give each a gentle stir to melt the chocolate. Stir in the dissolved gelatin into each chocolate sauce and stir until well-combined. Set aside.
In a well-chilled bowl and using well-chilled beaters, whip the cream until it holds medium peaks, about 5 minutes. When not using the whipped cream, keep it in the fridge.
Line the sides of a 6" cake ring with acetate and place on a piece of plastic wrap large enough to cover the bottom of the ring on a rimless baking sheet or removable bottom of a tart pan. If using a cake pan, spray with vegetable cooking spray and line with a large piece of plastic wrap, pressing it against the sides.
Take a third of the whipped cream (125g) and fold it into the dark chocolate sauce until well-combined. Pour it into the center of the ring and give it a gentle bang to level the mousse. Place in the freezer for about 20 minutes or until halfway firm. Take half of the remaining whipped cream (125g) and fold it into the milk chocolate sauce until well-combined. Pour it into the center of the firm dark chocolate mousse and give it a gentle bang to level the mousse. Return to the freezer for 20 more minutes. Fold the white chocolate sauce into the remaining whipped cream until well-combined. Pour it into the center of the firm milk chocolate mousse, taking care to leave a few mm space to pour in the cocoa glaze (eat the remaining white chocolate mousse if there is any as a treat). Leave in the freezer overnight, or until completely firm.
Cocoa Mirror Glaze
Prepare the glaze according to the instructions for glacage here. You will have enough for two cakes. Pour the glaze into the remaining space of the cake ring and place in the freezer for 20 minutes, or until set.
To unmold the mousse, place a 6" cake board (you could just use a 6" circle of stiff cardboard coated with aluminum foil) under the dessert and ease the plastic wrap away. Push from the bottom to release the mousse from the ring. Peel away the acetate and place on a serving platter. If you've used a cake ring, simply invert it into a serving platter and peel away the plastic wrap. Let it thaw in the fridge for a few hours before serving. I decorated the top with melted white chocolate.
Variation: you can add another layer of cake at the bottom: simply bake one sheet of chocolate genoise and use the cake ring to punch out a 6" round of genoise and use it to line the bottom.
"People do what they want to do. The rest is just excuses." - Maxine, Judging Amy
This is my 200th post. I started this blog May 31, 2007, and back then I had no idea I would ever make this much food. I thought I would be spending all my time designing and writing about life but somewhere along the way it got frappéd into the blog you see today (you should see the cakes I made... Fugalicious). This feels like a great milestone, made only slightly crappy by the fact that I haven't been performing too well in the kitchen lately (I think it's the rainclouds... They make me not want to photograph). So instead I'm going to talk to you about an important milestone in my life.
When I turned 24, I had begun living alone (recently being separated from my flatmates). Some people would probably go mad being incubated with all their 4-11PM thoughts by themselves, but I got to thinking about how I lived my life. I used to be completely obsessed with being respected, being noticed, and being loved (I like to think most young people are). And the GRADES. Man, getting a high grade was orgasmic, especially when they announce it in front of the entire class. Not only do you get respect, but when people turn to you like you're an authority, the feeling is just indescribable. Or maybe I just can't describe it accurately now because looking back it feels artificial and empty.
I don't know why I never realized back then that like all other things, popularity and recognition are ephemeral. You can't base your self-respect on them (castle on quicksand, that's what it is). I had to let people decide who they want to love without baiting them. I had to look inside myself to find a place that wasn't selfish. Changing your whole perspective on life isn't easy (or instant), but listening to the song above ("24" by Switchfoot) did help me to climb out of my rut, to bring the second man in me to life. It sounds maybe kind of corny, but the day I turned 24 was the day I shed the foolishness of youth and took my first clumsy steps to maturity.
Okay, so maybe it's not the best segue into raving about being recognized in a local magazine, but I do want to thank Wysgal of Rants and Raves for considering my blog "click-worthy" among Filipino food blogs. Me blushing.
The cover is Amanda Griffin, clearly creating publicity for her reality series, Amanda Griffin: It's Mucoid. No, I kid. How could you not love Amanda Griffin?
Among those featured are some of my friends, Joey of 80 Breakfasts and Marvin of Burnt Lumpia. W00t! I know w00t is like a lazy catch-all for all celebration, but I'm just incredibly flattered.
So let's have cake!
Carrot Cake adapted from Olive Magazine
I LOVE carrot cake. I've tried so many different versions already, but the fruity and non-nutted kind with sweet cream cheese frosting is my favorite. I actually have a few recipes of carrot cake sitting in my library, such as one from Maida Heatter, one from Jamie Oliver (GASP! I didn't use his recipe!), and one from Dan Lepard. But I ended up using this one from Olive magazine in the UK. I dunno, it looked pretty in the picture! Sue me! What results is a very straightforward carrot cake, but delicious nonetheless. Someday I might use the other recipes (they have additions such as allspice and cocoa-- that's new), but for now, let's stick with this basic that comes together in 2 minutes once you have your ingredients ready. This is a 6-inch cake, perfect for an intimate party or a quick bite.
Preheat the oven to 150°C (300°F). Spray a 6-inch round cake pan at least 2 inches high with baking spray. In a medium bowl, whisk together the oil and eggs vigorously, until well-emulsified. Add the brown sugar, cinnamon, salt, baking powder, baking soda and whisk until well-combined. Scatter the carrots and pineapple over the surface and whisk until well-combined. Sift the flour over the surface (a third of the flour at a time), and gently fold in each addition of flour with a spatula. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Cream Cheese Frosting
Beat together all the ingredients in a medium bowl until smooth. Pile high on top of the cake (you will have a tiny bit extra for all the sugar fiends) and smooth with a spatula.
Please don't take the subtitle to mean that I consider myself to be a one-Michelin-starred chef. It's just that I was influenced to make this poached plum tart from browsing Gordon Ramsay's "Recipes from a Three-Star Chef
But I will give myself one star for at least this piece of news: I passed the first step of my US Medical Licensure Exam! And not a bad score at that. I figured anyone who would care whether I passed or failed would be reading this blog. I just told my parents (left it to them to tell the family), and one friend, and one Internet friend. It's hard to gauge if your own friends might think you're a blowhard for being so excited about passing an exam they passed weeks or months ago (I'm the last among my friends to take the exam). Apparently there are people you'd give a kidney for, and somehow you still don't know whether they actually care about tiny details of your life. So I'm just putting it out here in the slight chance that you were worried about me.
Now, back to the tart: you might be wondering what I'm doing just browsing a cookbook/coffee-table book when I could just buy it and get it over with instead of coming back to the same dog-eared copy each time you visit the bookstore (er, I'm just kidding, I do handle it with care. It's still quite pristine). You see, for a giant cookbook, 3-Star Chef only has slightly more than 30 recipes, showcasing the exquisite taste of truffles, ceps, lamb, foie gras (I'm guessing), gold, and Fabergé egg omelets. It does have about 10 dessert recipes that look divine, but I've enough problems getting my own basic plated desserts off the ground here. That, and it costs at least P2800 ($62).
Here are a list of things I want that cost much, much less than that:
1. A cast-iron skillet P1050 ($23)
2. A tiny stovetop espresso maker P1700 ($38)
3. Digital instant-read thermometer with probe P1400 ($31)
4. Francois Payard's "Chocolate Epiphany
5. Pichet Ong's "The Sweet Spot
6. A microplane grater P700 ($16)
7. Petite dessert rings P415 each ($9.20)
And for a few hundred more:
1. Guitar Hero Les Paul Wireless Controller P3200 ($71)
2. Ben Sherman sweater ($73)
I'm not really a big-purchase guy. I like slowly eroding my savings away with small purchases like CDs, DVDs, ingredients, and old magazines. It looks like the most reasonable and probably useful thing I want up there is the skillet, though I'll be busy and away for a while in the future, so it's not so wise to buy it now. The reason I'm not so good with following up buying big-ticket items like that damned sweater is that half the time I'm thinking, "I can buy 3 cast iron skillets at these prices!" At least it keeps me from getting broke.
Besides, I've already ripped off the decorating techniques of Ramsay's pastry chef:
I didn't use this top view when I posted about my vacherin because the chocolate design became flaccid after 15 seconds of the summer heat.
Deeba tagged me to name a few songs that were currently stuck in my head in a good way (because: look at Ashlee Simpson's new video. Or not. Don't say I didn't warn you).
A Bad Dream by Keane - anti-war song. The faux guitar solo (it's a distorted Yamaha CP-60) at the end is reminiscent of Lauryn Hill's Ex-Factor, which can't be a bad thing.
Get Back by The Beatles - I realize it's slightly appropriate because it's about immigration (not that I'm immigrating, but it's kind of tangential). But it is a really catchy song.
Under Attack by ABBA - I'll admit I watched Mamma Mia! and it was okay. I actually like ABBA music, but mostly the non-hits. The layering of the vocals in the chorus is simple but it's damn catchy. By the way, this wasn't in the movie.
Knights of Cydonia by Muse - I heard this was supposed to represent the Four Horsemen, which is a tad creepy now that I think about it, but as long as we're talking about layering: listen to the overlapping guitar and keyboards. In the VERSES, no less. Muse's signature undulating chords are insane.
Crazy on You by Heart - I read that this song was written under the influence of mushrooms. I wonder how it ended up making sense. Nancy Wilson's opening acoustic solo is jaw-droppingly good.
Original Sin by Elton John - just a beautiful song about your first love. It makes me kind of starry-eyed and sad.
Yesterdays by Switchfoot - I was planning to use this song in a future post. If you don't feel anything after listening to the lyrics, you're a robot.
Poached Plum Frangipane Tart
The concept for this I derived from Recipes from a 3-Star Chef but I got the corresponding recipes for the crust and the frangipane from Elisabeth Prueitt and Chad Robertson's Tartine
Flaky Tart Dough
Stir together the salt and water and maintain very cold. I made this dough by hand, but the principles are the same when making in a heavy-duty food processor. Put the flour in a mixing bowl and scatter the butter over. Work the butter into the flour with a pastry blender until it forms large crumbs and some pieces of butter remain the size of peas. Add in the salt water and combine with a fork until the dough comes together into a rough ball. Shape into a disk 1 inch thick and wrap in cling film and chill for at least 2 hours.
Ideally you should be working in a very cold kitchen but I "developed" a method for lining a tart pan with a removable bottom very easily (actually it's from necessity-- the heat was making the dough too greasy, and you definitely don't want that to happen if you want a flaky crust). Grease the ring and bottom of a 9" tart pan. Working quickly, roll out the disk of dough from the center out in all directions (to ensure an even crust) over the removable bottom only until the dough circle is 1-1/2 inch larger than the removable bottom. Carefully lift the entire set-up (bottom and dough) and plop it onto the tart ring. Neatly and without stretching, drape the dough against the sides of the tart ring and roll the rolling pin over the edge to get rid of the excess. Chill the shell for at least an hour.
Classic Frangipane
Coincidentally this is also Ramsay's recipe.
In a mixing bowl, beat the butter and salt until creamy, then add the sugar and almond meal and mix well to combine. Add the brandy and egg and mix well. Keep covered with cling film in the fridge until ready to use.
Poached Plums
In a pot, combine the water and sugar and bring to a boil. Reduce the heat to a simmer and add the plum wedges and poach for about 5 minutes. Leave to cool and store in the fridge. The longer you let them sit in the syrup, the redder they will become.
Set a rack in the middle third of the oven and preheat the oven to 190°C (375°F). Fill the chilled tart shell with an even layer of frangipane and bake until the crust is golden and the filling is set (a knife should come out clean), about 45 minutes. Let it cool to room temperature. Drain and arrange the poached plum wedges on top in a decorative pattern. Chill until serving time. Remove from the fridge 10 minutes before serving.
I'm feeling a little bluesy today. I began to think about the last time I undertook a real creative endeavor. I think it was high school, which is sad. That's about the time I had one sketchbook after another, filled with fair maidens, knights, monsters, forests, and seas. The latest sketchbook I have is being flipped at the slow rate of one page every 4-6 months, and it's only to sketch a face of a real person-- not very creative.
My hand also hurts a little from playing too much Guitar Hero (on a controller-- no guitar. I was thinking I can save up for a new WACOM Tablet
I also noticed that my food photographs of late have been repetitive(ly poor). Often I have a grand idea of how the shoot should play out, but I either don't have the power to realize it as a stylist or what I see with my naked eye doesn't match the meh pictures I capture. You guys might recognize that the topmost shot is almost exactly the same as the Fraisier-- another strawberry cake-- I made. It's a shame because I'm not able to communicate the excitement I feel with regards to the food.
The fundraiser for Bri is steadily still raising money; I wish I could combine my skill in watercolors now with my vision when I was younger. Sigh. I could have contributed a really good painting for the raffle. Right now when I try to visualize something fantastic, I only see a cacophony of colors, and I'm not into making abstract art. I bought an excellent book by Shirley Trevena called Taking Risks With Watercolour
Strawberry Shortcake
Classic American Spongecake adapted from The Simple Art of Perfect Baking
Position a rack in the lower third of the oven and preheat to 150°C (300°F). Line the bottoms only of 2 8-inch cake pans with parchment paper. Don't grease the pans.
Sift the cake flour (or combination all-purpose flour and cornstarch) if you haven't yet onto a sheet of waxed paper. Separate the eggs, placing all the whites in a stainless steel mixing bowl and the yolks in a medium-sized deep bowl. To the yolks, add 85g sugar and the vanilla. Beat at high speed for 5 minutes, when ribbons that fall from the beaters take a few seconds to dissolve on the surface. Beat the egg whites with clean beaters on low speed for 30 seconds, then add the cream of tartar and 1 tablespoon sugar. Beat at medium-high speed for 4-5 minutes, or until the whites appear velvety and stiff but not dry or granular. Pour the yolks onto the whites and sprinkle half the remaining 85g sugar onto the surface. Fold the yolks into the whites with a few strokes, then sprinkle all the remaining sugar onto the surface and fold to fully incorporate the yolks, the whites, and the sugar. Fold in the flour in 3 additions until each addition is just incorporated.
Gently pour the batter into each of the cake pans (they will each hold about 340g batter, if I recall clearly). Spin the pan around on the counter to level the top of the batter. Bake for 35-40 minutes (switching the positions of the pans halfway through baking) or until the top springs back slightly when touched and a toothpick inserted in the center comes out clean (if it doesn't, you can bake it for 5 minutes longer until it does).
Invert the pans onto a cooling rack (if your pans are shallow and the cake has risen beyond the rim of the pan, support the rims only by using 8 glasses), cool for an hour, then turn the pans right-side up and cool for 30 minutes longer. To free the cake, simply hold the side of the pan in one hand and slap the side of the pan for the entire circumference; you will see that the cake will separate from the pan cleanly. Invert onto a platter then invert right-side up onto another platter. Repeat with the other cake.
Assembly
Using a chilled bowl and chilled beaters, add the sugar to the cream and whip the cream until it just starts to hold stiff peaks (it will thicken further as you pipe it, so don't overdo it or it will be chunky). If using, place the gelatinized water over a double boiler or in a microwave on LOW for 10 seconds to dissolve. Fold the liquid gelatin into 1/4 cup of the cream, then return this cream to the large bowl and fold everything together. Load 1/2 cup of the cream onto a piping bag fitted with a decorative tip.
Place the fuglier cake layer on the bottom of the serving platter and spread some whipped cream on top. Pipe a dam of cream on the circumference, then fill the interior with sliced strawberries. Cover the top with more whipped cream. Place the other cake layer on top then frost all over with whipped cream, smoothing with an icing spatula. Pipe 8 rosettes of whipped cream on top, then place an inverted strawberry in each. Chill for at least 2 hours. Serve as soon as possible, especially if you did not stabilize the whipped cream with gelatin.
I think it was shortly before my high school graduation that my (more extravagant) classmates were talking about going to Las Vegas. Of course, they were 18 and I was 16, but it boggled my mind why anyone would want to go there. You see, the images that had been embedded in my mind were those of the ridiculously gaudy Flamingo, champagne overflowing, Donald Trump buying your soul, etc. But my opinion of Las Vegas has completely changed. I would go back. But never with my classmates. Being a food blogger completely alters your view of the world, you see, and your itinerary is often met by normal people with a giant "HUH?" The reason I love Las Vegas (huh, I sure throw around the word "love" a lot these days) can be summed up in one image:
But of course, me being me, I'm going to expound on that. I will try to refrain from screaming LUXURY!!! at the end of each paragraph, but feel free to add it in your head.
We took a shuttle to our hotel, and it was driven by the snarkiest driver ever. It was at this point I was beginning to wonder if failed stand-up comedians come here to look for other work. But as you know, by the end I was convinced that all people in the service business in the States was trained in the art of snappy patter. We never strayed from the Las Vegas Strip (too much to see as it is), and walked till our feet bled or took the Monorail (good value, good for 24 hours).
We stayed at the Treasure Island Hotel at the Las Vegas Strip, and man, that was the most luxurious bed I've been in, ever (that's what a 4-diamond rating will get you, I gather!). Compared to the other hotels on the strip (most famously: The Venetian, Paris, MGM Grand, The Mirage, Caesar's Palace, The Bellagio, New York New York), Treasure Island was not exceedingly large or packed with big-name restaurants and shops, but I think it was a good choice for us.
A short walk over a bridgeway takes you to the fantastic Fashion Show Mall. And yes, that is a catwalk. And no, I did not walk on it or strike a pose. The man in black is Burnie, who sold iPod embellishments as if his life depended on it. I was impressed so now my iPod is dressed in a removable Union Jack. The shops in Fashion Show Mall are more tailored to women, but there were still some (men's/youth) shops that caught my eye.
Treasure Island also has a nightly show, "The Sirens of TI." I think there are two missing letters at the end of that. It was public, so that was kind of surprising. Vegas is really not a place for kids. Or if you want your kids to age exponentially, take them to Vegas.
Across Treasure Island, also accessible by bridge, is the beautiful Venezia at The Venetian (take a peek at the satellite photos on Google maps to get a better idea of what walking around the streets is like). A non-smelly canal runs through it, where you can browse the Grand Canal Shoppes on gondola. Actually, I was kind of missing the characteristic smell of Venice, even if it's not quite so appealing. Take note the "sky" you see here is false-- I'm completely indoors. Amazing, huh? I asked my brother if they have their Vegas weddings at a replica of the Piazza di San Marco. Anyway, there are plenty of high-end shops here, moreso than the Fashion Show Mall, in the hopes that once you get a big win at the casino you will splurge without moving too far. Question you may be asking: Did I gamble? No, and it's not because I think it's more virtuous or whatever. It's just not one of the things I consider exciting or an item in my checklist of life. Seeing the older folks push a button for the slot machines (see? They don't even crank 'em anymore!) actually seemed really boring to me.
Here we have another fantastic hotel, The Bellagio (the Eiffel Tower belongs to another hotel). This is a moment from the Fountains show, where several jets of water explode to the tune of popular songs. There was some confusing renovation going on inside so I think I didn't get the full effect of its grandiosity.
Inside was this exclusive (I'm guessing guest-only) pool.
Here we have a view of the driveway of Paris, a Caribbean-themed Hotel (uh, I'm kidding). Beautiful detailing-- again it was effective in evoking memories of Paris for me, but frosted in the gaudy/awesome LUXURY!! of Vegas. So there's the "Arc de Triomphe." Also you can see the shrunken Eiffel Tower. I asked my brother if they have their Vegas weddings at a replica of the Notre Dame Cathedral.
This is me inside the very expensive Wynn Hotel, striking a very awkward pose. I'm only five and a half feet tall, so you can just imagine what a tiny slip of a ghost I am in person (my aunt joked that I looked twelve, not twenty-six-- so I am looking forward to a career with little patient interaction, such as Radiology, Pathology, or Anesthesiology, or maybe Pediatrics). There happened to be a construction convention going on at the time I was in Vegas, so there was a hefty cross-section of people from all over America and I have to say they are HUGE! And I'm not talking about obese or even just plain tall, people. I felt like I was in the company of a completely different scale of people. Even at very young ages of probably sixteen or so, it seemed like everyone went through American football training and had a steak everyday since infancy.
Photo credit: polaroidelusion on Flickr
So when we watched the Cirque du Soleil Show LOVE, I was pleasantly surprised to have my ticket scanned by a kindred spirit in tininess. But when he opened his mouth, an at least very convincing British accent came out ("just go up the stea-uhs"). Of course. Either that or he was actually fifteen years old (but his voice was deeper than mine-- so he probably was English, if that nose is not big enough. Er, as a clue). Anyway, it was refreshing. Rant over.
You can't go to Vegas without seeing a show. My brother had decided on LOVE at the Mirage, a Cirque du Soleil show that brings several of the Beatles' songs to life. I was a bit hesitant as tickets were at least $99 plus tax, but I realized later my hesitation was unfounded as most other shows are more expensive and probably suck. I would watch this show again. You see, I'm not a fan of the Beatles (my dad is, as he grew up with their music), but I have massive respect for them as songwriters. Armed with some familiarity with the songs, I came in, was mesmerized, and came out a believer. I realize now that the only thing that turned me off to their music was the hype. The songs are actually very poignant (though others are obviously drug-induced) and now I'm retroactively searching for songs I like. Oh, that and I bought the LOVE soundtrack. My brother bought a Sgt. Pepper's Lonely Hearts Club shirt which I am envious of.
Click here to listen to a digital recording of me playing George Harrison's "While My Guitar Gently Weeps." This was included in the show and I was deeply moved by it. It's an original rendition (as far as I can tell) by me, so I hope you like it. Nothing too flashy or flourishy, sorry (and sorry for the mistake). Also, it's on a piano. If you heard me play the guitar you would laugh at my sheer awfulness.
Adjacent to Caesar's Palace are the Forum Shops, which if you haven't guessed already was also very extravagant. There was a Spago's inside that I didn't eat in. And on that note, let's get to the food.
This is Café Gelato inside the Forum Shop. Seven dollars for a cup? Steep. But worth it if you had a billowing mound of white chocolate strawberry cheesecake gelato with a SLICE OF CHEESECAKE ON TOP. I didn't have one (so I don't know if the cheesecake is actually included), I'm wondering why now (I think we were in a hurry).
Instead we had burgers (oh my God, I think I had 20 burgers on this whole trip) at Burgers in Paradise at the Planet Hollywood Mall. It's a branch of the one in Maui. Their burgers were of great value, but I think could have been less salty.
This is the other main reason I loved Las Vegas-- this is Lenôtre Pâtisserie inside Paris (how's that for authentic?). I'm not sure if this is really a product of Gaston Lenôtre's brainchild but I'm fairly convinced. I mean, will you take a look at the display? Even relatively simple things like the Flan Vanille turned me on. I wanted to stick up the waitresses and raid the display. It was my original intent to not leave Vegas without tasting a decadent dessert, so this was more than sufficient. I had the Framboisine ($5.50)-- dark chocolate mousse enveloping a raspberry center, with chocolate biscuit and glacage. I thought I'd died and gone to heaven.
If you've got a lot saved up and really want the world-renowned chef experience, I think Vegas has to be among your targets. We are talking big names like Wolfgang Puck (Spago, Wolfgang Puck Bar & Grille, Postrio, Chinois, Trattoria del Lupo), Bobby Flay (Mesa Grill), Michael Mina (Michael Mina, Nobhill, Seablue), Mario Batali (Carnevino, B&B Ristorante), Thomas Keller (Bouchon), Emeril Lagasse (Table 10, Delmonico, New Orleans Fish House), Joël Robuchon (L'Atelier de Joël Robuchon), Alain Ducasse (Mix), Daniel Boulud (Daniel Boulud Brasserie), Nobu Matsuhisa (Nobu), and Tom Collichio (Craftsteak). Here is a link on Serious Eats with more suggestions and comments.
Here is another big-name pâtisserie inside the Bellagio-- Jean-Philippe Pâtisserie. It features the world's largest chocolate fountain (you can see a little detail on the right), but it honestly it was quite tacky, even for Vegas (maybe it stems from my negative experiences regarding chocolate fountains in general). But the pastry display? OMFG, as usual.
Because I'm not made of money, breakfast was at Denny's! Actually? Lori's Diner in San Francisco is much better. But yum, squashed English muffin.
Next update (and last in this series): Sacramento, Napa, Los Angeles, Long Beach, and (almost) Tahoe. Watch out for stray Lindsay Lohans.
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