dark hardwood floors, leather furniture, muted lighting, cool jazz on the speakers, the smell of earth and leather and spice and vanilla, men in comfortable suits, Irish driving caps and fedoras, a skinny tie, pictures of Cuba in the 1950s, glass display cases full of men’s upscale shaving accessories, very expensive davidoff cedar humidors, laughter and camaraderie, where’s the new guy from again, the sun going down behind mount rose, wanna go fly fishing at pyramid this weekend, illusione fume d’amour, this would go perfect with a glass of cognac
Author Archives: Tom
Gong Xi Fa Cai
Happy Chinese New Year
This year the casinos in down town put on some nice incentives for the year of the goat. The El Dorado casino had a beautiful chinese food buffet this weekend. Crispy suckling pig, roast duck, and many other delicious entrees were presented. There was a dancing chinese dragon and drum team that roamed throughout the common areas that El Dorado and the Silver Legacy share. And Pai Gow, so much Pai Gow.
On Saturday night after dinner I went to the Silver Legacy keno lounge, played $20, smoked a cigar, and had a couple of cognacs. I won my money back. Then it was time to go downstairs.
Pai Gow is my new jam. In no other game in the casino will the house show you how to play your cards, and in some cases even fix your cards, so you can win. You push a lot, so your money goes longer. Most of the time I break even. I’ll play for several hours, drink for free, socialize with interesting and friendly people, and feel properly entertained.
For Chinese New Year there were approximately eleventy zillion Pai Gow tables at the Silver Legacy and they were all full. I play the poker variant. I have no idea how to play the dominoes. But I got into a table right away, luckily, and had a good time.
Don’t say “Gung Hey Fat Choy”–it doesn’t sound nice in Mandarin. Please say “Gong Xi Fa Cai” instead.
Enjoy the year of the goat.
Another Caucasian, Gary
The White Russian, A.K.A the Caucasian, is one of my favorite drinks. As a bartender in SoCal I made hundreds of them. In my lifetime I have consumed countless White Russians. Ten years ago, in deer camp, I made Caucasians for the boys–it immediately became a tradition.
After years of experimenting I think I’m finally satisfied with my perfect, simple, recipe.
Two things are a must: crushed ice and Kahlua. The crushed ice because, well, you have to eat all the yummy ice while drinking, and after finishing, your White Russian. And the Kahula because it just wouldn’t be the same.
The other two ingredients, cream and vodka, are negotiable. I like Ketel One, because it’s smooth and has a natural sweetness to it. And pick a beautiful organic cream like this one. But in a pinch, half and half will do.
Presentation: I think we should stick with a theme here, that being the classic Jeff Bridges film “The Big Lebowski”. Throughout the movie, The Dude only drinks White Russians in a “lowball” or “rocks” glass. So in deference to The Dude, please use one of these glasses.
The recipe is simple:
2 parts vodka
1 part Kahlua
1 part cream
Start with the rocks glass, and fill two thirds with crushed ice. Add the vodka and Kahula, and then top with cream. Give it a light stir–this is important. You want to be able to see the lovely swirled light and dark liquids. If you overstir you’re left with a brown mess. Embrace the swirl. Serve immediately. Best enjoyed in a bowling alley with friends.
“Right, Dude.”