According to EVERYONE on the internet Kitchen Aid Stand Mixers are by far the best that any home cook can buy. I had mine around 15 or so years and noticed that it seems to make noises and gets so hot I think it might catch on fire. I read that the average age for a Ktchen Aid Mixer to last is about 15 years so maybe I’m due to replace it.
Recently I noticed that Kitchen Aid Mixers were on sale at Costco so I picked out a new one. When I picked it up I noticed that it isn’t as heavy as my old one……..?
I made a batch of dough and I wanted it to mix for ten minutes.
Then after 4 minutes it stopped.
I tried a few more times to start it up.
I returned it back to Costco. I still have my old Kitchen Aid Stand Mixer. Maybe it will work a few more times?
Skye Thai Restaurant is a sort of Grab & Go Thai Restaurant located in the Centennial Area of Las Vegas Nevada. It’s very casual. You order and pay at the counter. You either take out or you can sit at one of the four tables in the restaurant.
They offer most of your usual Thai Favorites and a few dishes not so common at Thai Restaurants like Brussels Sprouts, Chicken Pho, and Pumpkin/Zucchini with Egg. Soft beverages are offered here. For dessert they offer Coconut Ice Cream with Roti and Banana Fritters. Whatever you order the food is served in to go containers. Also most of the dishes come with your choice of heat from 1-10. For my taste 6 is plenty hot and 4 is mildly hot but my husband likes #8.
So far we tried –
Egg Rolls
Brussels Sprouts Pumpkin Zucchini with Egg Pad Kra Pao
Green Curry with Chicken
Glass Noodle Salad (contains shrimp & pork)
Pad See Eiw (Crispy pork with noodles)
Pla Rad Prik (Crispy Fish in a slightly sweet chili sauce with green beans and crisp basil) Everything was good but this dish was my personal favorite so far.
Skye That Grab & Go is CERTAINLY Worth a try!
Skye Thai
9650 W Skye Canyon Park Dr Las Vegas NV
702-998-6647
I haven’t found a website for Skye That but they are listed on some take out sites.
Boom Bang Fine Food & Cocktails is an American Brasserie by former Top Chef and Joël Robuchon Chef Elia Aboumrad -Page and Husband, staff and others. If the chef or restaurant sounds familiar to you then perhaps you saw the chef on Food Network’s “24 in 24 Las Chef Standing” That is currently going on at Food Network.
The restaurant is stylish inside. There’s a reflective ceiling, cactus wallpaper adorns the walls. The tables are set with wine glasses and starter plates.
To one side is sort of breakfast counter.
To the other side is a traditional looking bar.
It looked so good when we walked in that we had to try the star bread (marinara, cheese, pesto, rosemary).
It’s a richer, softer, braided type of bread.
We also tried the buffalo cauliflower with C’s Rojo sauce.
Tasty….Not too hot…and Rich Chunky Blue Cheese Dressing on the side.
For my main I tried what they call Steak Fritas with salad or fries (I picked salad).
It’s a good sized portion. Most of the steak is tender….Only a few pieces on the ends I can’t chew. The salad is fresh and has a very good but plain dressing on it.
My husband got the French Dip.
The house made bread is outstanding…….It’s like eating bread in Philadelphia……….The meat is also a generous portion with good flavor that is tender. It also has some delicious caramelized onions……..but it needs a lot of the au jus to be moist. It also comes with horseradish cream, fries, and ketchup.
We also shared the lemon meringue tart.
The lemon curd is amazing but loose. The Italian meringue is good but loose like the filling. The crust is hard and substantial.
Sparrow & Wolf is a sort of fancy ever-changing Global Menu Type Restaurant in the Las Vegas Chinatown that is very close to the Las Vegas Strip. It’s dark but not too dark inside and also energetic.
We started off by sharing the Oxtail Hummus.
The Hummus came with naan bread and the hummus was embellished with shredded dry oxtail, crispy chickpeas and the tiniest amount of curry oil that was too small an amount to taste. (a miss because the hummus was very average and the oxtail was dry…..naan bread was also gummy)
Next was a Mango Crudo that came with trout, fish roe, and radish.
We also shared the Robiola Agnolotti. (Hit)
It had too much pickled ramp foam and chewy morel mushrooms. The flavors overpowered the robiola cheese. (MISS)
Our dinner was the Tile Fish for two.
This dish was delicious! It was lightly breaded and laced with epazote & santo and came with fava bean salsa verde. (Big HIT)
We also enjoyed the Honey Toast for dessert (Japanese milk bread, candied orange, cream cheese, blood orange sorbet, spiced Grand Marnier)
Maybe due to the Egg Shortage Problems I really think that the eggs I buy are smaller and the dough recipe for Potato Pierogi comes out too dry. I altered the recipe so my dough will come out. My first update was only to make the potatoes the day before because I found that the pierogi were much easier to stuff with cold hard filling. This recipe will make around 20-30 pierogi. It will make up to 24 pierogi if you are a perfectionist and don’t reuse your dough ends. If you reuse dough ends you will get around 8 more pierogi but they will come out thicker no matter how good you roll the dough. (remember for best results the filling should be made the day before)
Ingredients for around 24 pierogi.
2 1/2 cups bread flour – dough
1 teaspoon baking powder – dough
1 cup sour cream – dough
2 eggs – dough
1 Tablespoon water – dough
1/2 teaspoon course sea salt – dough
1 pound potatoes – boiled in salted water and peeled and mashed well – filling
4 oz sharp cheddar – grated (or as much cheese as you feel like) – filling
2 Tablespoons butter – filling
sea salt to taste – filling
black pepper to taste – filling
white pepper to taste – filling
cayenne pepper to taste – filling
Directions
Get out your stand mixer and attach the dough hook. In the bowl goes the flour, baking powder, sour cream, eggs, water, and salt. Mix low to get it together and then – Mix on medium high 8 minutes.
(For best results the filling should be made the day before) For the filling in a large bowl combine the mashed potatoes, cheese, butter, and seasonings. Mix and mash well till smooth.
Take about 1/3 of the dough. Lightly flour the surface of table, board, or rolling sheet.
Add dough ball and cover with a sheet of plastic wrap and roll it as thin as possible. Cut 3 inch circles. Use a rolling pin and get the circles a little thinner.
Stuff each circle with a meatball size scoop of potato filling. Pinch them shut. Use a fork to get the pinched shut ends better.
Repeat till done.
Reuse dough ends only if you don’t mind them coming out thicker.
Boil pierogi till they float.
You can eat them now or take it a step further and either sauté them with caramelized onions or fry them in butter with some canola oil.
You can serve the pierogi with sour cream and or apple sauce if desired.
Potato Pierogi
A Special THANKS!!! To Cooks Country so I could do what I got here!
Sushi Neko is an all you can eat sushi restaurant in Chinatown in Las Vegas Nevada. It might be confusing to some to find this particular restaurant because they also have Neko Sushi Supreme a few doors down that opens an hour latter. They also have Neko Ramen next door and a new Neko (I think called Neko Snack) is opening up next to Neko Sushi Supreme. They are similar to the other all-you-can-eat sushi places but do offer a larger variety of fish than the all-you-can-eats outside of Chinatown.
Anyways –
We started out with –
Red Snapper Nigiri
Salmon Belly, Tuna, and Yellow Tail Nigiri
Fish was reasonably good in all the nigiri but the rice is over seasoned and loose and wet.
Chicken Karaage – unseasoned and hard chicken and tough like a car tire.
Panevino is a large Bar, Fine Dining Italian Restaurant, Italian Deli, and Banquet Restaurant located not far from the Las Vegas Airport in Nevada.
Here’s part of the Deli.
Here’s the bar.
And here is part of the dining room. If you look to the left side in the picture below then you can see this restaurant has a view of the Las Vegas Strip.
It was our first visit to Panevino so the waiter said we get a complimentary balloon bread.
It was different and also tasty.
We also shared the Gorgonzola and Pear Salad. They were kind enough to split the salad on two plates for us.
For my main I tried the grilled Scottish Salmon with Roasted Potatoes and the Seasonal Vegetables.
It’s covered in a lemony parsley sauce. They didn’t ask how I wanted the fish done but to my surprise they prepared it just so to medium.
My husband tried the Trinity Ossobuco.
Everything was prepared just as it should be. It was also a very generous portion.
We tried dessert.
Here’s the Chocolate and Hazelnut Temptation.
The dessert was good but I thought it was odd that they garnished the plate with a frog.
Service was very professional and all the food we tried was reasonably good.
House Of Dutch Pot is a Caribbean Restaurant located around twenty minutes past the Las Vegas Strip in Nevada. If it seems familiar to you then maybe you caught an episode of Guy’s Grocery Games on Food Network
and saw the chef of House Of Dutch Pot or maybe you caught the Diners Drive Inns and Dives also on Food Network and saw House of Dutch Pot?
Anyways –
They have a big screen TV inside and guess what channel it’s on…..Food Network.
Here’s the inside. I do warn you that the tables might be uncomfortably close to each other (they were the day we were there).
We started off with one of their new to the menu appetizers called stir fried vegetable wonton.
They are filled with stir fried vegetables and are tasty. They come with a dipping sauce that tastes similar to hoisin sauce.
For my main I had to try the jerk chicken.
WOW! The chicken is tender like butter and melts in the mouth. It’s infused with all kinds of flavors and some heat. To the side are cooling macaroni and cheese with steamed vegetables.
My husband tried the oxtail.
He said that they were delicious and very good. (I didn’t try because oxtails are too succulent for me and can’t handle the fat in them). his sides were tangy vinegary slaw and rice with peas.
Try House of Dutch Pot if you want a taste of the Caribbean.
Just Showing off some food I made. The recipes or variations of the recipes can be found here just use the search.
Not everything but most were for gatherings.
Mini Cheese Pizza Buns and Cheese Blintzes with Mixed Fruit Sauce
Curing Pastrami
Smoking the pastrami
Pastrami
My Pastrami on my homemade Rye Roll…(the next rye rolls came out better because I made them in an oven that didn’t suck)
Pizza Buns & Macerated Strawberry Hamentashen with Chocolate Drizzle
Had a bag of potatoes I had to use.
Made savory potato pies called knishes.
Roasted off some potatoes and filled them with the savory potato filling.
Potatoes with savory potato filling.
After making the pastrami I needed more rye rolls so-
Rye Rolls
Made deviled eggs with Peruvian Sweety Drop Peppers.
Pate a Choux, Chocolate, Chocolate Mascarpone, Lightly Macerated Strawberry
These look much prettier that what my photo shows. The Pastry (Pate a Choux was piped and looks like the Deviled Egg Swirls. I thought a light dip of chocolate would be good (and it was) The Chocolate Mascarpone was being given away at my supermarket yesterday. It seemed a little dry to me but I didn’t want to change it and added strawberries that I lightly macerated. People went NUTS over them.
Aloha Hawaiian BBQ is a casual Hawaiian Restaurant located in North-West Las Vegas Nevada. They offer the usual TONS of food in a styrofoam box. Hawaiian food is usually lots of protein with lots of rice and macaroni salad served to you in a styrofoam box.
I got the fried maui maui platter with brown rice.
The fish is fried nicely and is ok. The tartar sauce not pictured to the side is pretty much just straight mayonnaise. In the corner of the platter is macaroni mixed with extra thick mayonnaise. The brown rice is kinda dry. For some reason they added raw shredded cabbage to this dish.
My poor husband’s plate is worst.
Got dried out fried shrimp, hard crispy fish, and really GROSS extra sweet weird flavored pounded thin chicken thigh with rubbery skin. The taste of the chicken is so strange and so sweet. Neither of us could stomach it and I thought it might make my dogs sick so I didn’t bring it home for them either.
