Baby Stacks Cafe

Baby Stacks Cafe in Las Vegas, NV., located at 4135 S. Buffalo Dr, Ste 101, 89147 according to some locals is the place to go for breakfast. Hours of operation is 7:00am-2:00pm Mon-Friday, and they close at 3:00 pm on Saturday and Sunday. (702)-207-6432 *Their website seems to be a tad messed up. Call them instead.

No I have never been here. But I like to ask people where to eat where they reside. And with the Hawaii and Vegas pipeline, there's always foodie questions being asked. So once online, I did the standard Yelp search, and Google search. Seems like this breakfast hot spot is a hidden gem. Aren't these food establishments always a hidden gem?

OK their website is funky so I'll say this, all pictures by Yelp. And this blogger is not making any money on this blog post. So the pics should be self explantory. Just looking at the photos I think I could spend some money at this place.

They actually have a few other locations in the valley. I think if you have a hangover this eatery will help wake you up. Again- no, I've never went to this place. However locals there like it, so this is good info for anyone heading to Vegas anytime soon.

© 2018

THE DEEP FRIED TURKEY CRAZE!

As November gets out of first gear, Thanksgiving is just weeks away and one wonders what to cook or not to cook for this festive holiday. But TGD is all about being thankful for what we do have and making due with what we do have. A lof of people can't afford a decent meal anytime, so those of us with close friends and family who know that we are going to have a meal or a few on this day we should be very thankful.

Thanksgiving at the Sambrano house was always filled with lots of love from family and friends, and mom (Peg) would be slaving from morning until dinner time. She would thaw the turkey out a day or two before. And she would be chopping onions, celery and old bread for the stuffing. The turkey would be the biggest she could get because she always wanted to have extra for anyone who would stop by. If we were lucky, a baker friend would stop by and drop off homemade pumpkin pie, or a cake, or cookies. And they were always the best stuff. However if someone did go to Safeway and purchased a pie, we'd be so thankful just the same as not everyone is a baker.

So as to not bore you, let's get on with this blog. This one delves in the how to on the deep fried turkey. Personally I have never deep fried a turkey. Just being honest. So I approached other cooks and chefs that did the deed at least once. And the bottom line for all of these deep fried afficionados is this. Safety first. The oil has to be blistering hot! And safety is something one must truly consider when deep frying a bird. Listed below are some of the safety issues you will need to deal with.

1. Keep a safe distance away from the house. According to my cook buddies, it is a good idea to keep your fryer at least 15 to 20 feet away from the house. (Maybe set up a tent outdoors with fire retardent material, and something to block the breeze and drizzle).

2. Make sure that the fryer is on flat ground. When the fryer is ready to go, it must be on a steady flat surface. It can't be moving around. If the surface is weak, there is a chance of spillage of hot oil that can cause injury to anyone around or near by.

3. Thaw and dry the turkey. Make sure your bird is thawed completely, and that there is zero moisture on or inside of the cavity. Water and hot cooking oil is not a good mixture. Make sure it is thawed well and dried very very well.

4. The cooking oil's temperature needs to be monitored. To ensure proper cooking throughout the turkey, make sure that the cooking oil is at a constant temperature throughout its cooking process. Bring oil temperature to about 400 degrees F, and lower it to 350 degrees F when cooking the turkey.

5. Fire extinguisher. Have on hand close by a multi-purpose fire extinguisher in the event the oil spills out and causes a fire. Also have a first aid kit on hand. Keep a cell phone near by to call 911 in the event you need to. Be prepared for the unexpeted all of the time.

Now that we got some key issues out of the way, let's get into some specifics. Again, I am not the expert but sharing you the tips from friends who are deep fryers of turkey during Thanksgiving. Hey why do all the hot dirty work when I can show up later and eat? Hahahahaha! Not funny? OK sorry.

What seasonings you want to use is entirely up to you. So experiement watch videos, ask around. Or heck, just use the simple salt and pepper thing and go for it.

What size of a pot should you use? Well it should be large enough to hold your turkey, with oil. And you do not want that oil to be to close to the rim of the pot. You want to to just cover the bird when it is cooking. I'm going to post a recipe from a buddy of mine, and you can guage it from there OK?

Ingredients

3 gallons of oil such as peanut. If you are allergic get some vegetable oil. Or shortening.

1 turkey whole, neck chopped off, giblets gone! Thawed well and dried. Set at room temperature at least an hour before frying.

1/2 cup or more of your seasonings.

1 onion

Directions

Take a large stock pot made of stainless steel, set over a heating appartus such as a floor model gas burner. Keep it stable closer to the ground not on a table where it may fall easily. Make sure there is room for the turkey and a good space to the top of the pot so the oil will not spill over when heated. Heat oil to 400 degrees F. 

Take the drain basket, place the onion into the basket, with turkey neck end first into the basket. Carefully lower the basket into the hot oil. Lower heat to 350 degrees F. A 12 pound bird according the experts should take approximately 45 minutes to cook through. 

Take your time when pulling out the drain basket using fire retardent gloves, and long sleeves that culinary staff wear. Place turkey on a platter to rest. Making sure that the bird is at least 180 degrees F. at its thickest parts. Use an instant read thermometer.

Watch this video on equipment to deep fryer pots

So let me know how your deep fry turkey experience turned out. One day when I'm not lazy I'll do a deep fry. Until then, I'm just going to watch, observe, and show up when dinner is served. Got it? Got it.

© 2018

Lindo Michoacan Mexican Food, Las Vegas, Nevada

My next trip to the city of sin, or Las Vegas, Nevada. I want to check out this Mexican restaurant called Lindo Michoacan. The food looks good. Of course I was browsing Yelp. So these few pics is not mine. I'm just sharing it. Kind of getting you in the know.

This place is located at 2655 Desert Inn Rd, Las Vegas, Nevada 89121. Phone: 702-735-6828

Lindo Michoacan

According to their website they are the best 14 years running. It is considered a gourmet Mexcian cuisine. Seems they have 3 locations in the valley, Dessert Inn, West Flamingo and La Loma. 

They were established in 1990, and according to the testimonials, this place really rocks hard! Live entertainment at all 3 locations. They pride themsevles on the vairety of beverages that they offer. Imported beer, the staples like tequila and maragritas.

The owner is Javier Barajas. He learned to cook when his grandparents sent him to study at the seminary in Michoacan.

The Botanas, or (appetizers) looks good. Just click the link to check it out. The Fresh Guacamole Dip is 8.50. And the appetizers range in price from 7.50 for their Quesadilla de Harina to their 18.50 Camarones Aguachile. This 18.50 dish is made up of fresh Mexican Gulf Shrimp, raw cooked in a blend of cilantro, jalapenos, onions, and lime juice. Then it is topped with avocado, tomatoes, and onion slices.

Oysters, yes they have fresh oysters on the half. I want to sample their Nopalitos (Fresh Cactus) for 9.75 Mexican grilled cactus grilled wih onion, tomato, carrots, cilantro and jalapenos. Served with tortillas.

I love eggs, and this place has em. Huevos (eggs) dishes run from 9.50 to 18.50. And on Saturday and Sunday they serve Menudo. Michoacan style. Served with tortillas. Menudo is cow stomach. Cleaned out hopefully. I've tried different versions of it, if done right I can eat it. It is actuall good.

Ensaladas (salads) looks good too. The Ensalada Marinera for 11.95 looks healthy. 2 avocado shells filled with avocado, diced shrimp, tomato, onions, cilantro, with a little jalapenos and lime juice Served on a bed of lettuce and saltine crackers.

OK here's what I wanna try. Their Carnitas a la Coca-Cola for 17.95  Carnitas in a Coca Cola sauce made with dry pasilla chiles, fresh garlic, black pepper, cloves, his mom's secret spices and Coca Cola Classic. 

Alright, I'm closing shop. Thanks for stopping by the blog, have a safe one. I'm going to book my flight soon.

Ron

SHOULD YOU USE MEASURING DEVICES?

I get the question sometimes, "Hey Ron should I use measuring cups or spoons?"

My answer is this, it is good to use those devices for practice. Like a carpenter that needs a piece of 2x4x6 cut for general purpose, he can usually eyeball it, because of years of practice. A good traffic cop can see if you are speeding without him looking at his radar gun. It's that sixth sense you grow.

So here's the deal, use em. Learn what a teaspoon looks like as opposed to a tablespoon. Learn what a quarter cup looks like as opposed to half a cup. You get the idea. And a lot of it is tasting, smelling, feeling it. Your senses will develop, you'll be able to just listen to a steak sizzling on a grill and know if it is cooking just right or not.

Cooking is feel man, plain and simple. Don't get too serious with measurments, use commn sense. Tasting a dish as you are finishing it is the key. And if your taste buds are off, have someone taste your creation, that's a good one.

So just keep on cooking.

Ron.

THE ALOHA POKE DEBACLE

Recently we locals in Hawaii have once again felt the violation of the powerful _______. You can imagine what I mean. 

I will not get into the legalities of this Chicago based restaurant company that trademarked the words (Aloha Poke). The company registered Aloha Poke, and had sent letters to several restaurants that use those words to describe a dish we all grew up with. For those of you who are not in the know. Aloha is a word we use in Hawaii to greet others, as well as to say goodbye. You can find out more on the word by visiting Hawaiian language websites. I won't delve into it. But this is my take on what has happened.

A group of business men in Chicago saw an opportunity to capitalize on the two words that are very popular. But first let's take a step back to the early 90's shall we? Poke (Po keh), is made up of cubed raw ahi tuna, and seasoned with various Hawaiian ingredients. Chef Sam Choy made poke very popular. And within several years hence, top restaurants all over the planet was serving poke in different variations. And the Food Network, and then social media helped define poke. It is so popular that in Hawaii, not only locals are jockeying for position in markets but visitors as well. 

Let's talk business. If poke is so popular, and some Manhattan restaruant can serve it in a martini glass and sell it for $75.00, you know that the capitalists are chomping at the bit. Was I suprised that this Chicago company did just that? Nope. My thinking was really? No Hawaiian businessman did it? They did not think as a business community "Hey somebody trademark it, so we can use it and control the name." I mean this is big business 101 right?

This is a learning experience for anyone with a business that rakes big bucks. The thing with locals in Hawaii, is they are too lax. Too much Aloha and see what happens? Hawaii people need to learn to be sharks, plain and simple. Heck, why not? See what happens when Hawaiians are too trusting? They haven't learned from the overthrow. I may get backlash from what I just said. But truth man. Protect your shit!

How do I really feel about this? I have no feelings period. The Hawaiian and local foodie community dropped the ball. Sorry. They did and I feel nothing. But I do feel this, the _______ will always find a way to take things for their own through the legal system. Sorry if I offended my fellow locals, but you all must wake up and smell the coffee, this isn't childs' play. You own a business and you got a line out the door, protect your shit, plain and simple.

© 2018

THE LOSS OF ANTHONY BOURDAIN

Anthony Bourdain's death is a sad event in culinary and entertainment history. He was definitely the rocker chef of this modern day. His cool rock star attitude started a new craze, chefs wanted to be him. They wanted to tell it like it is, "Hey I understand Tony, we did coke and weed, and shit like that in kitchens when we were starting out, and we're still doing it."

I first heard of Bourdain through my manager at a restaurant I used to do prep work at. She says, "Hey Ron I just read Kitchen Confidential, by Anthony Bourdain." Who is that? Well, I went out to the nearest Walden Books and read the book. I am cheap. But the stories he told I could relate myself. OK, I wasn't hard core like Anthony, but hard enough that I'd wake up on someone's couch dazed and confused. Or having a pitcher of beer in the chiller, and lines of coke in the restroom. Not trying to copy Bourdain's stories, but I understand myself what that book was all about. Thank God Bourdain wrote that book. In the past chefs were boring assholes. So full of themselves. But Anthony, he told a story, and man could he ever!

Well you all know him by now, I do not have to go and tell you what he was about, you can look it up yourselves. What I'm getting at is why did he have to take his own life? I'll miss his stories on CNN. He's gone forever, only his reruns on YouTube will keep him alive.

I wish Anthony would have talked to someone about whatever it was he was going through. So sad. When I heard of his death, recollections of the deaths of Kurt Cobain, Bonn Scott, John Bonham, Keith Moon, Chris Cornell, and Chester Bennington echoed loudly. Why those guys? They were rockers, much like Bourdain. They lived that life.

But with each suicide, I hope someone will learn, that taking their own life really is the easy way out. I'm not the most religious person, or God fearing, or spiritual. But I do believe Bourdain's life had much to offer. His test was not over yet. Maybe I'm wrong. But I question his soul if it is resting in peace, if there ever is such a thing. I mean I won't know until I die myself. Whatever. It's just sad this talented chef and story teller is gone from the fans, he taught more than what food was about, but people and the culture behind the foods. That's why I can't digest other food shows, where it's like scripted reality BS. If Bourdain's work was totally scripted, it was for the betterment of humanity, and I'll take those scripted shows any day. Well Tony, if you somehow are floating around us unseen, take it easy man.

FRIDA'S MEXICAN BEACH HOUSE A Day Hanging Out

Yesterday me and a buddy went down to FRIDA'S MEXICAN BEACH HOUSE for some beers, grines, scenery, and a few shots of tequila. It was perfect, the sun was out, and the restaurant right around that time isn't packed with people. However when we left around 6 pm, people started to fill the place like Greta Van Fleet was playing a live show. Mark and Judy Ellman's restaurants are always filled with people ready to eat and drink.

Ahi Agua Chile

Ono slices of ahi, avocados, jalapenos, cucumbers, red onions

very refreshing raw ahi. Perfect for a warm day outside. Cool,

hits your mouth with a perfect blend of herby delight.

Cactus Fries

Crispy on the outside, and a good juicy cactus on

the inside.

Crispy Duck Wings

4 duck wings, crispy skin, tasty meat, if you

love duck, this is the one.

Grilled Octopus

This dish is really good, very tender braised

and grilled, you can cut it with a fork.

Fish Tacos

Pork Enchilada

All the food was fresh, tasted excellent, and our server Victoria was on it from the start. The hostess was friendly. After all that food we were stuffed man! Hey it was happy hour time, you get a few bucks shaved off the tab. We went to the bar to visit the man himself Chef and owner Mark Ellman. It was a perfect time. Talked baseball, food, family, had a few laughs. What more do you want? That's all we need, keep it simple. And happy.

Victoria (r) outta N.H.

Not too busy, the ocean is a stone toss away!

As the sun sets before the dinner rush Mark Ellman

shares some laughs, awesome man!

The setup, the ambience at Frida's, is ideal. If you're lucky you'll get the sunset, perfect for sipping a cold drink as we head into the summer months. Also the trades blows right inside, making God's AC cool off your body. The tequila shots at the end was our digestif. Gotta say mahalos to Victoria and Mark. OK, now it's figuring out my tax strategy. Anyone wants to just cut a check for me as a friendly gesture to the IRS? OK, I thought so.. LOL. OK, how about the state? OK, never mind just thought I'd ask.

Go check out Frida's if you are visiting, you'll enjoy the whole dining experience for sure. FRIDA'S MEXICAN BEACH HOUSE LAHAINA, MAUI