Tuesday, July 17, 2012

Maybe you just got dumped, haven’t had sex in longer than you’d like to admit or are just really horny. Whatever the reason, a one-night stand could be the cure. However, if you’re new to sex with strangers, you might be a little leery. Before you hit the clubs on the prowl, check out these pros and cons to make sure the experience is really what you want.{relatedarticles}
Let’s start with the pros of a one-night stand. The benefits of a tryst with a sexy stranger can include:

Mind-blowing Sex – One-night stands are often the result of body shots and beer buckets, which can lower shyness and increase experimentation. You’re never going to see him again, so go ahead and try that pretzel-twist or fake British accent if that’s what gets you going.

Ego Boost – Feeling like you’ve lost your mojo? Making eyes from across the room and closing the deal with ease can make you feel like the world’s sexiest woman.{relatedarticles}

Feeling Liberated – Been shackled to the missionary position and polite kissing with boring dudes? Use this as a way to break out of the mold of the “good girl” and enjoy sex like a man.

“No really, baby, I did it for you.” – A recent study published in the Journal of Human Sexuality showed that friends with benefits, one-night stands and booty calls can actually help people make better decisions when they finally decide to enter long-term relationships.

On the other hand, exploring the sexual playground could leave you getting sand kicked in your face. The cons could come along with a quickie.

Sexually Transmitted Diseases – You don’t know this person very well and therefore are in the dark about his or her sexual health and history. You may also be inebriated, which can cause you to do things, like have sex without protection, that you normally would not.{relatedarticles}

You Could Become Depressed – Making one-night stands a regular thing could mean you're seeking something you can’t get from regular relationships. Beware of these interactions if you start feeling used or guilty.

Becoming Attached – Sorry, ladies, but some of us have a hard time separating sex and emotions. If the thought of a guy sneaking out in the night or not taking you to brunch after you’ve spent the night doing the nasty makes you upset, you should skip the one-night stand.

Got the good and bad and you’re still ready to go? When trolling for a one-time night of passion, you can put these tactics to the test to get what you are looking for.{relatedarticles}

Put yourself in the right situation – Places like weddings, holiday parties, dance clubs and hotels are breeding grounds for one-night stands. People are in high spirits, drinking and ready to have a good time.

Look Like You’re Having Fun – No one is going to hit on you if you look like your dog just died. Get out on the dance floor, tell jokes, do a shot –show guys that up for anything and looking to have fun.

Protect Yourself – Keep an eye on your drink, and if you leave with a guy, let your friends know where you are going and when you expect to be back. Pop a few condoms in your clutch – nothing makes a temporary experience more permanent than a baby or disease.{relatedarticles}

Play it Cool – Even if you are new to one-night stands, don’t tell your potential hookup, and don’t expect a relationship. By keeping your expectations in check you can prevent possible disappointment.

Be Mysterious – The point of this exercise is to be anonymous and fleeting. Don’t even use your real name if you can help it, and refrain from contacting him on social media post-coitus.

Don’t Feel Guilty – Society has programmed women to feel bad about exploring and embracing their sexuality. You won’t feel sexy or be able to enjoy the experience if you’re worried about looking like a “slut” the whole time.

Stick with a Stranger – Hooking up with a friend, coworker or a relative of a friend can cause awkwardness in the light of day. Keeping it strictly-stranger can help you avoid problems and embarrassing run-ins.{relatedarticles}

In the end, you should do what you feel comfortable with and not feel pressured. If you find yourself in a situation that scares you or makes you feel uncomfortable, get out of there. Just because you started something with a guy doesn’t mean you have to finish it. On the other hand, it can be a great exercise in pushing your personal boundaries and creating new life experiences to do something out of the ordinary and challenge yourself.
By thinking through the options beforehand you can ensure that you are making the right decision – even if you feel bad about it later, don’t beat yourself up for too long. After all, you will never see that person again and you don’t even need to tell your friends about the one-night stand if you don’t want to. Keeping it to yourself can be a great little secret that adds to your mystery and relationship wisdom.

Improve your company

10 Business Ideas You Can Use Today

Quick tips to improve your company and team

from daveramsey.com on 13 Jul 2012

For David Christianson, an instructional designer/course developer for Abilene Christian University in Texas, it’s as simple as a high-five at a moment of success as a quick, free acknowledgment of excellence. For Zef Banda, president and CEO of Banda Group International in Chandler, Arizona, it’s always remembering that his actions and words are powerful, and the people he is leading pay attention to everything he does and says.
Both of these small gestures may seem simple, but sometimes the little things mean a lot, especially when it comes to business and leadership. By taking a few moments each day, these two EntreLeaders are making a difference in how their companies grow and their teams prosper. And you can, too, by following these quick-to-implement tips from Dave’s EntreLeadership Master Series.

1. Set goals

Figure out what you want to accomplish for the second half of this year, get it down on paper, and watch the magic begin. “When you lay out exactly what you want to do in detail, you immediately start feeling the room move and the earth shake,” Dave says.

2.Cast your vision

Once your goals are set, let your staff know about them early and often. Casting your vision will inspire and fire up your team.

3. Pray about the big decisions

Always remember that you may own the company, but someone else is always in charge. And He is your go-to when it’s time to make the tough calls.

4. Show them the money

Want to make a team member beyond-motivated and ready to tackle any project? How about a $50 handshake for a job well done? It works every time.

5. Get braggadocious

Everyone, and we mean everyone, from the CEO of a Fortune 500 company to your mailroom clerk, longs for recognition. Let them know that they matter and are doing a great job. It refreshes their souls.

6. Set a date

Besides being good for you health-wise, taking a break from work helps avoid burn-out, sparks creativity, and rekindles passion for the job. In fact, some of the most successful ideas of all time were born outside the office. Pick up your calendar and schedule some days off right now.

7. Recognize their birthdays

Want to make a team member instantly smile? Wish them a happy birthday. No one is ever too old or superior to hear it.

8. Change it up

No matter the importance of the subject, meetings can quickly turn dull and uninspiring. For a burst of creativity, how about a change of venue? At Dave’s company, leaders sometimes meet with their team in the company’s coffee shop, outside or off-site to pump up the inspiration.

9. Pick up a book

Take a look at almost any successful business person and you’ll find one trait that almost all of them have in common—they love books. Carve some time out of your day to read a chapter or two of a book that will help you grow personally or professionally. Start with our fave—EntreLeadership!

10. Confront the issues

If you put up with people not doing a job, then people doing the job won’t want to do it. Don’t postpone dealing with a team member with character or behavioral issues. Take care of the problem or let them go.
Businessman and Wall Street maverick Peter Cohen once said, “There is no giant step that does it. It’s a lot of little steps.” And we agree. Although the 10 tips above won’t make or break any business, they are an excellent start on your journey to success.
To learn more about business, team building and leadership, download our EntreLeadership Podcasts, which include lessons from Dave plus interviews with key business leaders from across the nation.

Tuesday, July 3, 2012

Eating Las Vegas

50 must-eat Las Vegas meals

A dining to-do list for the best of the Valley

Las Vegas Weekly

Monday, April 16, 2012 | 6 p.m.

1. The riserva steak

Carnevino, at Palazzo, 789-4141. Dry-aging is rightfully all the rage, but 60 days is for wusses. Carnevino does it the right way with the riserva—minimum 240-day dry-aged steaks. Yeah, I said it: eight months. The riserva displays the pungency of gorgonzola while conveying the essence of pure meat in every bite. After experiencing this, you’ll never look at steak in the same way.

2. Chicken fingers

Crown & Anchor British Pub, 1350 E. Tropicana Ave., 739-8676; 4755 Spring Mountain Road, 876-4733. This homey British pub hardly looks like a culinary must from the outside, but belly up to a plate of the chicken fingers and you’ll quickly reconsider. Crispy, golden breading wraps impossibly moist chicken with wide bowls of hot sauce and ranch for dipping. Good luck keeping them to yourself.

3. Hot N Juicy style shrimp

Hot N Juicy Crawfish, 4810 Spring Mountain Road, Suite C-D, 891-8889; 3863 Spring Mountain Road, 750-2428. Sure, the place is called Crawfish, but those mudbugs offer scant meat for such effort. Better go with the shrimp Hot N Juicy style in a seasoning mix that combines all the other flavors for a garlicky, Cajun kick that will have you licking your fingers long after the last crustacean has disappeared into your belly. Just be careful not to rub your eyes.

4. Consome loco and cochinita pibil tacos

Los Antojos, 2520 S. Eastern Ave., #B, 457-3505. This family-run hole-in-the-wall turns out authentic Mexican food that’s the antithesis of drive-thru fare, like the consome loco, a crazy-good chicken soup with rice, avocado and lime that’s as comforting as anything your mother makes. Follow it with a pair of cochinita pibil tacos, spicy pork cooked in banana leaves and topped with pickled onions. You’re favorite carnitas will seem boring by comparison.

5. Khao soi

Lotus of Siam, 953 E. Sahara Avenue #A5, 735-3033. Thai food is based on four flavors—sour, sweet, salty and bitter—and this dish off the famed restaurant’s Northern Thai menu melds them all in one addictive meal. Coconut cream curry packs a sweet, mellow heat over egg noodles and your protein of choice, garnished with red onion, lime and pickled vegetables for some essential balance. Order it once and you’ll be hard pressed to get anything else.

6. Honey toast

Ichiza, 4355 Spring Mountain Road, 367-3151. Save room for dessert. After you’ve sampled this Japanese izakaya’s savory nibbles, it’s time for the honey toast—a loaf of chewy white bread with the top lopped off, baked till the crust is crisp with butter and honey melted into its gooey center then topped with heavy scoops of vanilla ice cream. It’s hot and cold, salty and sweet—the kind of simple, gratifying dessert that lingers long after you’ve put down the spoon.

7. The counter

Tiffany’s Cafe, inside White Cross Drugs, 1700 Las Vegas Blvd. S., 444-4459. We all love quiet corner booths, but sometimes nothing beats the buzz of an old-school counter. At Tiffany’s, being up close means getting to watch the cook as he works the grill (yeah, we said cook, not chef), scope out the strange assortment of wall hangings and eyeball the ... unique cast of characters coming through the door. Oh yeah, the classic, greasy-spoon food’s pretty good, too, especially after a long night at the bars.

8. $20.12 lunch

Estiatorio Milos, at Cosmopolitan, 698-7000. Three courses. Twenty dollars. The lunch special at this Mediterranean seafood palace is not only an incredible deal, it’s incredibly delicious. While it’s hard to go wrong here, for our Jackson, the best lineup is charcoal-broiled octopus (additional $10), grilled lavraki (sea bass) and the sinfully rich Greek yogurt martini.

9. Miso ramen

Monta, 5030 Spring Mountain Road, #6, 367-4600. The salty bite of fermented soybean paste mellows into steaming pork broth for a nutty, whisperingly sweet bath for tender wheat noodles and wood ear mushrooms, green onions and mustard leaves, paper-thin wheels of pork belly and a hard egg showing off a perfect, golden yolk. The dish is almost too beautiful to eat. But the wicked blend of tastes and textures will have your spoon scraping the bottom of the bowl.

10. Omakase

Sen of Japan, 8480 W. Desert Inn Road, #F1, 871-7781. Sen of Japan chefs Shinji Shichiri and Hiro Nakano know their food better than you, so why bother with actually ordering? That’s the beauty of omakase—you leave the choices up to the experts. Your only responsibility is to enjoy the trip. Whether or not the dishes are on the menu is irrelevant; it’s going to be a memorable night.

11. Soup dumplings

China Mama, 3420 S. Jones Blvd., 873-1977. Beloved among local foodies, these petite steamed dumplings are the ideal start to an authentic Chinese meal. Scoop them onto your spoon carefully—each bite contains a mouthful of tasty pork bathing in rich broth—then slurp and chew your way to dumpling bliss.

12. Firefly

Multiple locations. Everyone has favorite dishes at this local Spanish mainstay, where the food comes fast and furious and the crowd is young, boozy and on its way to a great night. Gather a group of friends and pass around plates of bacon-wrapped dates, Manchego mac and cheese, chorizo clams and tortilla Española, all washed down with a pitcher of sangria or mojitos, (preferably the blood orange variety) liberally poured.
Guest Pick: Rick Harrison, Pawn Stars

13. Lamb Tagine

Vintner Grill, 10100 W. Charleston Blvd., #150, 214-5590. Braised in a terracotta pot with dried fruit, cumin, coriander and hot Tunisian chili, an entire leg of Colorado lamb gets extravagantly tender. Executive chef Matthew Silverman says steam locks in and infuses the juices with bursts of date and apricot. Served with currant-almond couscous and a drizzle of preserved lemon and yogurt, it’s a Moroccan-inspired feast. Or, as Rick says, “It’s ridiculously good!”

14. Monthly Wine Dinner

at Todd’s Unique Dining 4350 E. Sunset Road, 259-8633. Well-known and loved dishes like skirt steak on fire and seared ahi tuna with wasabi mashed potatoes keep the regulars coming back to this Henderson institution, but the monthly dinners with varying wine pairings are where chef/owner Todd Clore offers exciting kitchen experimentation and expands his patrons’ tastes. It’s not unusual for one of the featured plates to make its way onto the permanent menu.

15. Osso bucco

Ferraro’s, 4480 Paradise Road, 364-5300. Nothing less than a Vegas Italian institution, Ferraro’s didn’t miss a beat when it relocated from West Flamingo to Paradise (across from the Hard Rock) in late 2009. The signature braised veal shank remains one of the city’s favorite dishes, impossibly tender and rich with red wine reduction. It’s as good as you remember.

16. Bouchon’s weekend brunch

At Venetian, 414-6200. Brunch options on the Strip have never been more varied and bountiful, but no restaurant’s baked goodies and savory-sweet combos are more consistently awesome than Bouchon’s. Brioche and jam, pecan sticky buns or scones alone could be a feast, but then you’d miss out on housemade sausages, roasted chicken and waffles, incredible salmon rilletes, and for God’s sake, don’t skip the profiteroles.

17. Melrose Shrimp

Nora’s Cuisine, 6020 W. Flamingo Road, #10, 365-6713. Frank Sinatra croons while you’re on hold, desperately hoping Nora’s has a table. Once you’re seated it’s a dream of spotless white linen, perfect wine pours and plates of rustic, elegant food served steaming from the chef’s pan. The Melrose typically comes with linguine, but fresh gnocchi ($3 extra) is even better with silky basil pesto bejeweled with pine nuts, sun-dried tomatoes and tender zucchini. Add the briny ambrosia of giant, juicy shrimp and you have pasta that flat out refuses to play second fiddle.

18. The Western

Luv-It Frozen Custard, 505 E. Oakey Blvd., 384-6452. Luv-It’s rotation of custards changes daily and is outlined two months in advance on the website. You need no advance notice, however, for the Western. Your choice of custards is drenched in hot fudge, caramel and pecans. Get fresh banana nut if they have it; otherwise, just pick whatever’s calling your name and enjoy a classic from a Valley institution.
Guest Pick: Jack Houston, Editor, LVM:

19. Chilaquiles

Border Grill, at Mandalay Bay, 632-7403. “It was late into my first brunch at Border Grill when executive chef Mike Minor implored me to try the chilaquiles: crispy tortilla chips topped with tender beef brisket, chilies and cheeses and an egg cooked to order (over easy, please). The resulting explosion of flavors and textures made certain that I would order it first next time around—which, thanks to the incredible price point ($29.99 for all-you-can-eat small plates, $5 for bottomless mimosas), ended up being the following weekend. If you crave Roberto’s or Taco Bell after a long Friday or Saturday night, the chilaquiles beg you to reconsider.”

20. Kaiseki menu at Raku

5030 W. Spring Mountain Road #2, 367-3511. Raku is the quintessential chef’s hangout, perhaps the industry’s favorite late-night haunt for refined yet approachable grub. But most chefs are too busy working to experience the artistic Kaiseki dinner, 10 courses for $100 or 15 courses for $150 spotlighting seasonal ingredients in chef Mitsuo Endo’s signature simple, pristine style. Call ahead for your chance at special plates like edamame tofu, amazing sashimi with fresh wasabi and Kobe beef tataki.

21. Nachos Nachos Nachos

Peppermill, 2985 Las Vegas Blvd., 735-4177. The Peppermill’s Fireside Lounge is Vegas iconic, a must-visit and must-imbibe destination for us all. But after a few Mai Tais, you’re going to need something powerful, and that’s where the (equally iconic?) Nachos Nachos Nachos come into play. This massive mountain of tortilla chips covered in melty cheese, spicy ground beef, refried beans, salsa, jalapeños, tomatoes and black olives will hit the spot in every way. You haven’t really done the Peppermill until you’ve attacked this junk-food masterpiece.

22. Risotto ai frutti de mare

Bartolotta, at Wynn, 248-3463. Bartolotta is now unequivocally the signature dining experience at Wynn and Encore, famous for providing a fresh-from-the-Mediterranean seafood experience in a luxurious atmosphere. Whole roasted fish is the calling card, but this simple, beautiful (and quite affordable at $22) risotto combines perfect Italian tradition with shrimp, lobster, clams, crab, cuttlefish and more, a hearty yet refreshing must.

23. Vegan donuts

Ronald’s Donuts, 4600 Spring Mountain Road, 873-1032. Odds are, when you hear the words “vegan” and “donut” in the same sentence, the first word that comes to mind is not “yum.” Think again. The glazed alone will have you forgetting all about Krispy Kreme, but experiment further and try the apple fritter and maple bar. How do they do it? Who knows, but why question perfection?

24. Black cod

Nobu, at Hard Rock Hotel, 693-5090. Existing somewhere between a culinary cliché and a game-changer is the miso-glazed black cod from Nobu. Who knows how many on-the-way-to-the-club types and trendy foodie folks have wolfed down this dish, from the flagship Nobu in New York to the Vegas outpost and everywhere in between? It’s okay to poke fun since it’s so good—delicate, almost buttery fish lacquered in a slightly sweet, umami-laden sauce.

25. Secret pizza

At Cosmopolitan, 698-7860. If the Cosmo’s third-floor pizza joint had a sign (or a name), its New York-style pizza would surely taste just as delicious and inspire late-night lines just as long. Still, there’s something extra scrumptious about feeling like an insider, knowing that one of Las Vegas’ best slices lives down an unmarked hallway, footsteps from some of the Strip’s finest dining destinations. Perfect before a pool concert, after a night at Marquee or really anytime you don’t feel like getting on an airplane to hunt down great pizza.

26. Chicken fried lobster

Binion’s Ranch Steak House, at Binion’s, 382-1600. This dish was originally created for the rodeo cowboys, and for a long time it wasn’t even on Binion’s menu. That’s all changed now, and for good reason. This baby, a large piece of lobster tail, breaded and fried, can hold its own with any steak or prime rib in the place. Along with a baked potato and the rest of the fixins, you’ll be lucky if you can finish the whole meal. But it makes great leftovers, too.

27. Chicken Benedict

Hash House A Go Go, multiple locations. How big is this Man vs. Food favorite? Put it this way—it takes a minute just to process this dish. A layer of mashed potatoes topped with a huge biscuit, breaded chicken, bacon, tomato, cheese, spinach, eggs, ... if you’re up to the challenge of finishing the whole thing, take plenty of pictures—no one’s going to believe you. Did we mention it’s delicious?
Guest Pick: Adam Rapoport, Editor-in-Chief, Bon Appétit Presenting Vegas Uncork’d, May 10-13)

28. Adam’s progressive Vegas dinner

Multiple locations. Rapoport would start his dinner with a spicy crab salad from Alain Ducasse’s Mix at Mandalay Bay. (“Who doesn’t love guacamole? Even Alain Ducasse loves guac!” Rapoport says.) Then it’s off to STK for the 20-ounce bone-in rib steak, “the most flavorful steak you can buy,” accompanied by a side of “pillows of deliciousness” aka ricotta gnocchi from Bellagio’s Sensi. For dessert, it’s the Louvre from Payard Patisserie & Bistro at Caesars Palace, a chocolate and hazelnut mousse with a hazelnut dacquoise.

29. Six-course tasting menu

Twist, at Mandarin Oriental, 888-881-9367. Pierre Gagnaire wasn’t the first French legend to open a great restaurant in Vegas, but he did take the cuisine to new and innovative heights on the Strip. At Twist, chef de cuisine Pascal Sanchez reflects Gagnaire’s creative spirit, best experienced through six ever-changing courses ($189) driven by the best ingredients of the season, such as roasted venison with black pepper, juniper berries, salsify and yellow beets.

30. The Parma Chef’s

Table Chef Marc’s Pastavino & Deli, 7591 W. Washington Ave., #110, 233-6272. Tasting menus are common on the Strip, but not so much off. At the Parma Chef’s Table, Chef Marc serves four courses of expertly prepared Italian offerings using whatever ingredients are freshest that evening, presenting and explaining each dish tableside. Let him do what he does best and bask in the liberation ... and pray he’s serving the ahi tuna Bolognese. Trust us on this one.

31. The Bobbie

Capriotti’s Sandwich Shop, multiple locations. Thanksgiving anytime you want it. It’s a genius concept, and Capriotti’s has been executing it expertly for years. Hunks of turkey, scoops of stuffing and dollops of cranberry sauce, piled high on a sub roll. Why wait till November?
Guest Pick: Wesley Gatbonton, Associate Art Director, Las Vegas Weekly

32. Oxtail soup

Market Street Cafe, at the California, 385-1222. “It’s tough to say why this Hawaiian favorite is so damn good, but oxtail soup doesn’t discriminate. The meat is ridiculously tender, and the broth could drive someone to inflict bodily harm. I mean it, I would stab someone with a plastic spoon for a bowl of this soup. Another part of the experience is picking up that oxtail bone and sucking out the meat. Some people think it’s rude, but I say anything less would be uncivilized. Sometimes I find myself dreaming about the Cal’s oxtail soup and literally drooling all over myself. In fact, I just drooled writing this. A perfect drunken night Downtown almost always ends with my face in a big bowl of oxtail soup. Hallelujah.”

33. The Settebello

Settebello Pizzeria Napoletana, 140 S. Green Valley Parkway, 222-3556. Sausage. Pancetta. Roasted Mushrooms. Pine nuts. Basil. Crushed tomatoes. Fresh mozzarella. Starting up the car? We haven’t even gotten to the best part, Settebello’s authentic, to-die-for crust. It’s hand-worked, cooked in a wood-fired oven and chews like nothing else you’ll find in town. Get a pie for yourself and you’ll understand why we’re always talking about this place. There’s pizza, and then there’s Settebello.

34. 16-course degustation menu

Joël Robuchon, at MGM Grand, 891-7925. If ever a meal could be worth $425 per head, it would have to be composed by the Chef of the Century. Robuchon’s lieutenants, Claude Le Tohic and pastry chef Kamel Guechida, wow those willing to make the ultimate splurge with an endless array of modern, sophisticated culinary artistry. Not down? Take the less intense route next door at the equally sublime L’Atelier de Joël Robuchon, where the Seasonal Discovery Menu ($155) will blow your mind with poached baby Kusshi oysters and the decadent white onion tart with quail egg “mirror.”

35. Tamago burger

Fukuburger truck, follow @fukuburger. A fried egg is the obvious piece de resistance on Fukuburger’s Tamago burger (tamago being Japanese for “egg”). Runny yolk intertwines with Asian-inspired ingredients—furikake, teriyaki and wasabi mayo—atop a perfectly medium-rare patty for a majestic mound of messiness. The pinnacle of Vegas street food.

36. Buffet Bellagio

At Bellagio, 693-8111. The perfect casino buffet (quality, quantity, low price, no line) does not exist in Vegas. And if it doesn’t exist here, it doesn’t exist anywhere. That said, we’ve got one that comes pretty damn close: Bellagio’s. Year after year, the Bellagio buffet offers up a diverse selection of fresh eats (seafood, Italian, Chinese, Japanese) in a spacious room, at a fair price. Head there for a $29.95 dinner, Sunday-Thursday, 4 to 10 p.m. Weekends and holidays only mean higher prices and longer lines.

37. Foie gras custard ‘brûlée’

Sage, at Aria, 230-2742. The dish that put chef Shawn McLain on the Vegas culinary map is an amalgam of sweet and savory, while the addictively salted brioche alongside serves as a perfect foil for its richness. This is foie gras for those unwilling to try foie gras. And the versatility of the “brûlée” is its hallmark—order it as an appetizer, entrée or dessert. Or all three.

38. White chocolate bread pudding

Mon Ami Gabi, at Paris Las Vegas, 944-4224. Sure, Mon Ami Gabi has the most ridiculously entertaining Strip view (people watching, Bellagio fountains), but this is what you’ll really want to look at—a savory chunk of chocolate-infused bread pudding, topped with glaze, powdered sugar and a huge, perfectly rounded scoop of vanilla ice cream. It’s amazing how many Las Vegans still haven’t tried this. For shame.

39. Top of the World

At Stratosphere, 380-7711. Don’t be fooled by the gimmickry of a revolving restaurant 845 feet in the air; the food at Stratosphere’s Top of the World is as good as it gets. Avoid the tasting menu and create your own experience, taking your time to savor roasted pork belly with chimichurri sauce, foie gras with berry gastrique and Mediterranean Colorado rack of lamb while enjoying unparalleled views of the Valley.

40. Prime rib

Bob Taylor’s Original Ranch House, 6250 Rio Vista St., 645-1399. Virtually unchanged since 1955, the Ranch House is a portal to the real Wild West days of Vegas, when everybody took a dusty trail north to get the best steak in town. There’s more competition now, but few places still serve big, luscious cuts of smoked prime rib of beef with soup or salad and a baked potato for 30 bucks.

41. Taramasalata

RM Seafood upstairs, at Mandalay Place, 632-9300. RM upstairs is where Rick Moonen showcases his sustainable dining options in a high-end setting. The best part? The free taramasalata Moonen serves as an alternative to butter with every meal. The dip is a combination of almonds, onions and potato whipped with carp roe, lemon juice and oil, and the result is sublime with just a hint of the saltiness normally associated with roe. You won’t even miss butter.

42. Jim’s bulgogi fried rice

KoMex Fusion Express, 633 N. Decatur Blvd., Suite H, 646-1612. I don’t love this dish because they named it for me. They named the dish for me because I love it so much. This Chinese/Korean plate nestled firmly among KoMex’s Korean/Mexican favorites is awash in smoke with just enough sweetness. It’s among the most addictive dishes in town and undoubtedly one of my personal favorites. –Jim Begley

43. Bone-in veal Parm and meatballs

Rao’s, at Caesars Palace, 877-346-4642. We’re lucky to have our own outpost of Rao’s, since the original is effectively a member’s-only supper club in East Harlem. Don’t pass on the opportunity to delve into the bone-in veal Parmesan with a side of meatballs. The veal Parm is immaculate (finding the bone-in variety is a rarity), while the meatballs—a combination of veal, beef and pork—exhibit the perfect ratio of fat to meat. Vegas is so much better than New York.

44. All-you-can-eat sushi

Sushi Mon, 9770 S. Maryland Parkway #3, 617-0241. Sushi lovers know, eating your fill of raw fish can be a costly endeavor. And price typically equates to quality; reduce the first and you’ll usually sacrifice the latter. But Sushi Mon has found the magic formula, one that allows it to serve mountains of first-rate food for an affordable flat rate ($21.95 at lunch and $26.95 at dinner). Sushi rolls, pieces, appetizers, desserts—it’s all included, and it won’t leave you hungry. Or looking for a second job.

45. é at Jaleo by José Andrés

At Cosmopolitan, reserve@ebyjoseandres.com. There are rumors—nay, legends—of a speakeasy-esque restaurant somewhere inside chef José Andrés’ Jaleo. The rumors are true. It is é, a culinary performance room that showcases a 26-course tasting menu, which intimately displays Andrés’ avant-garde Spanish cuisine. The eight-seat restaurant is so reclusive, you can’t even call for reservations—they’re accepted only by email. Sure hope you’re on the interwebs.
Guest Pick: Corey “Big Hoss” Harrison, Pawn Stars

46. Meatballs

Lavo, at Palazzo, 791-1800. Where’s the beef? Corey Harrison would tell you it’s at Lavo, where the meatballs are the “best I’ve ever had. Best in the world.” Chef Ralph Scamardella’s meatballs aren’t your typical pasta topper. They’re big as softballs, made from ground A5 Kobe (the really good stuff) and served individually as very share-able appetizers. Get one with whipped fresh ricotta and eat like Big Hoss.

47. Red velvet pancakes

Babystacks Cafe, 2400 N. Buffalo Dr., #145, 541-6708; 4135 S. Buffalo Dr., #101, 207-6432. Atop a menu strewn with wonderful brunch options sit Babystacks’ red velvet pancakes. Harkening to the dessert favorite, they’re dressed with housemade whipped cream and chocolate crumbles, served alongside cream-cheese syrup. Low calorie this is not—but it is one of the Valley’s most delectable brunch surprises.

48. Jazz Brunch

The Country Club, at Wynn Las Vegas, 770-3315. Sunday, 8 a.m.-3 p.m., $59. A good brunch feels like an event—cocktails before noon, leisurely dining that goes on for hours and a spread on both sides of the sweet/savory spectrum. When that spread includes New Orleans-style gumbo and elegant pastries, all the better. Few places do the meal of meals as well as the Country Club, where chef Carlos Guia’s Jazz Brunch channels his Big Easy past right into your belly. Bring it.

49. Athens fries

Paymon’s Mediterranean Cafe, 8380 W. Sahara Ave., 804-0293; 4147 S. Maryland Parkway, 731-6030. Paymon’s has long been a locals’ favorite, and the Athens fries are a big part of that popularity. Cayenne is the key ingredient here, elevating these crisply cooked potato slices from the realm of delicious to absolutely addictive. Wait until you try them in the spicy dipping sauce. There’s much to enjoy at Paymon’s, but this is where you want to start.

50. Surf and turf

Golden Steer, 308 W. Sahara Ave, 384-4470. Open since 1958, the Golden Steer Steakhouse is more famous for its well-known visitors (Sinatra, Sammy and Elvis, to name a few) and sticking-to-the-throwback vibe than its classic cuisine. But order that most vintage Vegas meal—mixing and matching filet mignon or a juicy New York strip with a lobster tail or crab legs—and you’ll be impressed with how fresh and flavorful old-school food can be.
This story first appeared in Sun sister publication Las Vegas Weekly.

Monday, July 2, 2012

Think and grow rich???

Trick yourself into getting richer

By Carla Fried, Anne C. Lee, Elaine Pofeldt, Susie Poppick and Penelope Wang @Money June 26, 2012: 8:39 PM ET

(MONEY Magazine) -- The mind is a powerful tool, especially when it comes to spending and saving. Whether it's by going over your finances in a different language or putting on a smile at work, tricking yourself into thinking differently about your finances can make a huge difference.
This is part of a special report on 101+ ways to build wealth. In this story, readers and experts weigh in with advice on how you can turn behavioral foibles into assets rather than liabilities.

Weigh decisions in Espanol. In his recent book, "Thinking, Fast and Slow," Nobel Prize-winning psychologist Daniel Kahnemann explains that human brains are of two minds: the fast, intuitive decision-maker and the slower, more analytical ponderer.
When it comes to finances, people often let their fast-twitch muscles do the deciding.

Related: Make money like a rich person

A new University of Chicago study suggests an antidote: Think through a financial situation in a non-native language, which can lead you to better considered decisions. "It makes you slow down and think it through more," says Boaz Keysar, the professor who led the research.
No habla a foreign tongue? Keysar says that focusing on why you're making a particular decision can help you gain objectivity.
Don't worry, be happy. A Brookings study found happier workers ended up with higher incomes.
So curb connecting to work 24/7 to spend more time with friends and family -- that's key to happiness, finds University of Pennsylvania prof Martin Seligman.
Personalize your accounts.
People who labelled their savings accounts with specific goals put away 31% more money than those who didn't, according to ongoing research sponsored by Innovations for Poverty Action. Those results suggest that assigning meaningful names makes your goals seem tangible. So attach a moniker to your accounts, like "retirement fund" or "anniversary trip."
Use a photo to keep you riveted. Adding a picture of what or who they were saving for (whether it's a motorbike or a child's college education) helped subjects stay committed to their savings goals, according to a recent study.
So put a nice photo of Junior -- or Harley -- in your wallet. That way, when you're tempted to pull out a credit card for an impulse purchase, you'll have a second thought.
Choose your friends wisely. Fight the urge to keep up with the Joneses by palling around with the right types of people.
"If you spend time around frugal people, you are more likely to mimic their attitudes and actions toward building wealth," says Chicago financial planner Cicily Maton.
Make friends outside the 'hood. A study last year out of the University of Southern California found that the more insular the neighborhood, the more likely an individual would copy or outdo her neighbor's car purchase.
Spend time with the less fortunate. Researchers at the University of New South Wales, Australia, found that for every extra dollar earned by the people around you, you will put 9¢ less into savings. Another good reason to volunteer in a soup kitchen?
Hang with the folks at the ugly house. Several studies confirm the "neighborhood effect" -- the proclivity of Americans to spend a lot of money improving their houses when others in their area are doing so.
Avoid being sucked in by asking a realtor how much that home theater will add to your property value.
Probably not so much.
Connect to the future you
One key roadblock to retirement saving is the emotional disconnect you may feel toward the idea of your older, retired self. People are reluctant to sacrifice spending today for the sake of someone who feels like a stranger. These steps can help:

Visualize your older self. Young people who looked at aged images of themselves said they'd save twice as much as a control group, a recent study found. Do your own digital aging with apps like AgeMyFacePro.
Imagine your dream retirement. Behavioral economist Shlomo Benartzi suggests picturing exactly how your retirement would look if you saved enough. Then determine what steps you can take to make the vision play out.
Spend time with old folks. In a study led by NYU prof Hal Hershfield, people who were prompted to think about their grandparents were likely to have saved more than those who weren't. Bet Aunt Ida would appreciate a visit anyway.

See what your nest egg buys you. Among investors who got projections on how much income their savings would yield in retirement, those who subsequently decided to change their contributions increased their savings by $800 a year, according to a study from the Financial Literacy Center.
See if the exercise will be a wake-up call for you: Use a retirement-income calculator (find one at cnnmoney.com or troweprice.com) to convert your current 401(k) balance to future income.
Money magazine readers weigh in: Focus on hard numbers, not feelings
"Do the math before making any financial decision. How much money does a company have to make to justify a P/E of 50? How much does a house have to appreciate for buying, rather than renting, to make sense?" -- John Quinn, Queens, N.Y.
Play on your guilt. When you set up automatic transfers to help you save more, a slight tweak can help you fight urges that might have you spending the money before it gets moved.

Related: Turn saving into a habit

Instead of transferring the money from a checking to a savings account, split your direct deposit between the two, putting anything beyond fixed expenses in savings right away, suggests Austin financial adviser Tony Aguilar.
"The guilty feeling of transferring money out of a savings account will prevent you from moving it to checking as readily."
Set some ground rules. Studies analyzing stock traders' reactions to viewing their results online have shown that strong emotional reactions tend to lead to poorer performance. So create an investing policy statement that clearly lays out the conditions under which you will sell.
"If you actually write down a plan to limit your allocation shifts to no more than 10% in a down market, you will be less likely to panic and sell everything," says Santa Clara University finance professor Meir Statman, author of "What Investors Really Want."
Give yourself room to play. You know it's prudent to invest mainly in funds but can't resist picking up a few shares when you read about a company with a hot product and seemingly stellar prospects or are convinced a particular industry is about to take off. Then, give in. Yep, give in -- but just a little.
Laura Thurow, director of private wealth management research at R.W. Baird, suggests carving off 10% or so of your portfolio to invest on hunches and urges. "You're giving yourself room to react without completely undermining your long-term strategy," says Thurow.

Burger Madness II

How to Build a Better Burger

By bon appétit magazine | Shine Food – Wed, Jun 27, 2012 10:53 AM EDT

Photo by Romulo YanesBy Bon Appétit

How to achieve burger nirvana? It's easier than you think. In fact, all you need to do is follow our simple guide.

The Meat: Fat Is Good (It's True!) You want a burger packed with rich, beefy flavor and drip-ping with juice, right? Well then, you want--and need--fat. It's the source of all that messy goodness. So do two things: (1) Find a butcher you trust and order freshly ground chuck (stay away from the stuff that's been sitting around in a Styrofoam tray for days), and (2) ask for a ratio of 80 percent meat to 20 percent fat--the magic formula. It'll yield a juicy burger, but not one that triggers flare-ups when excess grease hits the coals. Memorize this ratio and you can't go wrong.

Read More: The Top 20 Best Tasting Burger Recipes
The Patty: Be Gentle
The less you handle the meat, the better--kneading is for bread. A loosely formed patty will be more succulent, more...luscious. To shape it, grab a handful of beef and form a round patty by gently turning the meat while cup-ping the edge with your palms; lightly press the top to flatten it as you go. Stop when you've got a 4" patty that's about 3/4" thick (six or seven turns). Burgers contract as they cook, causing the middle to push up into a dome. To avoid this, make a small indentation in the center of the patty with your thumb. This keeps the burger flat as it cooks. One more thing: Spatulas were made for flipping, not pressing on the patty. Hear that hissing sound when you do? That's all the flavorful juices dripping on the coals--they belong in the burger.

The Seasoning: S&P Are All You Need
Think about your favorite burgers, whether at In-N-Out or your neighborhood pub. The reason they're so good is simple: The cooks start with fresh, quality beef and then don't add much to it. No Worcestershire sauce, no onion, no egg (save that for meatloaf). As with steak, let beef speak for itself and allow the intense heat of the grill to draw out its natural flavors. The method: Season one side of a patty generously and evenly with salt and pepper. Grill it, seasoned side down. Then, before flipping, season the other side. Done.

The Cheese: Go All-American
You know that moment when American cheese reaches a molten, near-liquid state, seeping into the crags of the crisp patty, merging with the juices and special sauce? That's what you want. That's what everyone wants. So let the fancy-pants chefs crumble Roquefort on their burgers. You should keep it classic.

Read More: The Best Store-Bought Ice Cream

The Bun: We Say Potato
Squishy. Not a word typically used as a compliment. But that's what a burger bun should be. It should almost fuse with the meat--a moist, soft wrapper for the patty. We love potato rolls (available at any supermarket) straight from the bag. They're just sturdy enough to hold their shape, soft enough to let you appreciate the burger's texture, and a touch sweet, which is a great foil for the salty, savory beef.

Get our ultimate burger recipe: The BA Burger Deluxe

Photo by Romulo Yanes BONUS! Make Your Condiments Count

We'll say it again: Focus on great meat and the right seasoning, and this burger will deliver. If you want to dress it up, let these toppings do the work.

Tomato: We wait all year for juicy, peak-season tomatoes. Now's the time to indulge.

Special Sauce: When ketchup and mayo meld, well, magic happens. To taste what we're talking about, try our signature Special Sauce recipe.

Pickles: Briny, crisp pickles add pucker and punch to a rich burger. Skip the bread-and-butters-- they're just too sweet--and try a few classic dill slices instead.

Onion: Lay a slice or two of raw onion on the bottom bun before you put the burger on top. The fatty juices will run onto the onion and soften it just so.

Lettuce: Frilly green-leaf lettuce and other delicate greens go limp when they hit a hot burger. Stick with iceberg; it's got backbone and off-the-charts crunch.

Burger Madness I

How to Make The Perfect Backyard Burger

posted
06/28/12

Made Man Staff

Every summer millions of men will serve dry, tasteless beef patties cooked over fiery infernos more reminiscent of hell than any professional culinary tool. Many of these men don’t mean to do harm, but simply don’t know how to do any better. With these simple tips you can take yourself out of this number and become one of the few, the proud, the men who can actually grill a hamburger.
Charcoal
First things first, before you dirty your hands with sauces, eggs, meat, and god forbid vegetables, you need to have a clean grill. While gas is easier, charcoal will always leave a better flavor in the meat. No matter what fuel you’re using be sure to let your grill pre-heat. This is a crucial step in eliminating hot spots in a charcoal grill, and in providing those perfect grill marks every backyard burger should have.
Meat
Plain and simple, beef makes the best hamburgers. Ground turkey is a naturally leaner meat. But that fat is also much of your moisture that will be left in the burger, and then ooze onto the bun, and then inevitably be licked off of your fingers. Grilling hamburgers shouldn’t be an everyday event so splurge on something with a 80/20 ratio of meat to fat. If you’re really going all out find a nice chuck roast and have your butcher custom grind it. While mixing the meat add a little Worcesterchire sauce, onion and or garlic powder, and if the meat is too loose an egg to bind it up. Make sure the meat is well mixed but don’t beat the hell out of it. This is also important to remember when you are forming your patties. You want consistent patties with but you don’t want to squeeze them too tight and ruin the texture of the meat. A pro tip is to indent your patties in the middle with your thumb. This will stop them from becoming UFO shaped on the grill.

Cooking
One of the biggest problems most men run into when cooking burgers is simply not paying attention and over cooking them. Just because your guests don’t want to eat raw ground beef doesn’t mean they would rather eat a charred disc that could have been a delicious meal. Avoid this by not letting your grill get too hot and by NOT OVER FLIPPING YOUR BURGERS. We’ve all seen it on TV, some young stud grilling burgers flipping them in the air and pressing down on them to get flame ups. This guy is serving burgers you shouldn’t feed to your dog. Your burger should be flipped once, that’s all that’s enough. Maybe hit them with some seasonings salt on each side (once on the raw side once you’ve added the burger and once after flipping) but that’s it. Leave it alone. All that liquid coming out and causing flame ups should be oozing into the bun and the cheese.
Toppings
So if you haven’t messed with it then you should have an amazing burger at this point. This burger is like a car with a formula 1 engine and a strong chassis. But the toppings are what take it from a utility machine to a super exotic luxury. Obviously cheese is a factor. The traditional is American because of its excellent melting powers, but cheddar can also top a great burger. Lettuce, pickle, onion, mayo, etc are all acceptable, and bacon is always welcome to the party. Remember that the goal of any great burger should be to enhance the flavor of the meat, so don’t go crazy with mango relishes or habanero ketchup. They aren’t necessary because you have just made a great backyard hamburger.

Grilled Desserts

4 Grilled Desserts You Didn’t Even Know Existed

posted
06/29/12

Made Man Staff

Your cookout has been a success. Whether you’ve served steaks for two or burgers for 50 you have fed the hungry, conquered the flame, and shown your prowess with a spatula. But now it’s time to end the night with Popsicles or brownies. But a true grill master knows that his grill can produce desserts just as good as any kitchen. Here are four basic grilled desserts every man should know how to make.

Grilled Peaches And Cream
This spin on a classic is so easy you won’t believe you’ve never tried it before. Halve four peaches, removing the pit and sprinkle the cut sides with a mixture of brown sugar and cinnamon. Lube your grill with a little oil and grill the peaches cut side down for three minutes. Flip the peaches and move to a cooler spot of the grill. Cover the grill and cook the peaches for an additional ten minutes. Once the fruit is soft serve with vanilla ice cream and watch the compliments come rolling in.

S’mores
Never forget that your mighty grill is really a glorified campfire, and s’mores are the perfect fireside dessert. Graham crackers, marshmallows, chocolate, repeat. Sometimes perfection is just that simple.

Banana Boats
Do you like bananas, chocolate, and marshmallows? Of course you do. Banana boats combine these three amazing flavors in one of the coolest looking grilled desserts ever. All you do is take three whole bananas, cut a slit in the concave side and open up a pocket. Fill the pocket with chocolate chips and top with marshmallows. Toss on the grill marshmallow side up and let cook for six minutes or until the marshmallows start to brown. Serve warm and enjoy the glory of being called a grilling genius.

Dessert Kabobs
Usually your dream kabob is a combination of meat and vegetables spiced perfectly and roasted on the grill. After today you will know kabobs as the delicious sweet treats you get to have at the end of a great cookout. To make them cut a pound cake into 2-inch cubes. Cut larger fruits such as bananas, apples and peaches into bite sized piece or use whole strawberries or other smaller fruits. Stack onto a skewer alternating cake and fruit then throw on the grill for four to six minutes turning regularly until the fruit has softened and the cake has solid grill marks. To keep it all moist mix up a little simple syrup (1 cup water, 1 cup sugar) with a kick of orange liqueur and baste the whole skewer as it cooks. Serve warm with or without ice cream. That’s a dessert fit for a true grill master.