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Going back to vegas on 11-07-09......Thats 3 times in 12 months LOL :lol:

I myself havent eaten there.......My suggestion is to do a google search for reviews and then if satisfactory plan to make reservations ahead of time. Make sure to get back to us and let us know about your culinary experiences in Vegas :chef:

I know what you mean about the whole feeling of being in a tourist trap. I'm actually going back there in a few weeks to visit my dad for fathers day. He too lives in Henderson. I plan on seeing the sites outside of town such as taking a trip to the top ofo Mt. Charleston, Red Rock Canyon, & the...

Where online to find I dont know. It seen it on the local New York News channel about two weeks ago.

Vivaaaaaaaaaaaaaaa....Las Vegas! I miss Las Vegas.........By the Way. Due to the crappy economy The Venetian has rooms at $30 per night.

Hi, I was just in Vegas last month for my birthday. We stayed at my dad's house in Henderson and rented a car to get around. We went to several buffets and were not impressed with any of them. I mean they were ok.....but that was the extent of it. We went to Arizona Charlie's and Green Valley...

Glad to help :wink:. Hope that your cooking goes well. Here's a quick chicken marinade used in Brasil also: Chicken drumsticks Oil, fresh lime juice, salt, pepper, & oregano. Mix it all up a few hour before you grill it. :chef:

The yellow stuff underneath the pizza is cornmeal. As for pizza with all of the fancy toppings well, that is gourmet. Gourmet as in dressed up "Not your everyday pizza".....regardless of price. When someone says "New York Style Pizza" only one thing comes to mind.......Holy Trinity.....nothing...

I agree.......I never order pizza with toppings. Being a Lombardi i have to be able to critique the holy trinity....."Crust, Tomato, & cheese" ....Hold all the other toppings please. :cool:

HaHaHa.....That's a funny report on Times Square :rofl:

Yes. those tiny yellow seed like grains under the pizza is in fact cornmeal. Not only does it prevent the pizza from stick but it adds a sweetness to the crust. I agree with you about going to Chicago for bread with sauce and cheese on it :dizzy:

Where in jersey are you going? The absolute best pizza is at Francesca's on McWhorter street in Newark just near the train station. :chef:

There's nothing like the art of being creative with what is within reaching distance in the kitchen :chef:

I have an idea :pig: Fill up a soup bowl with the chili sauce and dunk yer dogs. Dunkin Dogs :rofl:

Being a member of the Lombardi Family we tend to take our pizza very seriously :wink:

Yep, I agree. I've never in my life heard of anyone cutting pizza with a pair of scissors until i stumbled upon this thread. Must be a west coast thing? :blink:

What about the laser cutter? Have you tried that yet? I'm considering getting one :lol:

I second that :chicken:

Not near me but near where my office is located there's tons of Brasillian and Portuguese places. Not just stores but excellent top notch restaurants of Iberian cuisine (Including Basque), Brasillian, and now there are some spanish as well. The following website will show you pictures of...

World's best pizza cutter YouTube - World's best pizza slicer

My wife is from Rio Janiero, Brasi ....Campo Grande to be exact. Here's a fun website the shows videos of brasillian cooking: cucabrazuca.com:chef:

'Annato' is not spicy. It is a natural food coloring . The spiciness in the portuguese sauce which i actually think is a marinade is 'piri piri' peppers/chile's. Cheers! :chef:

This website has alot of information on piri piri sauce Nandos Peri Peri Sauces. Marinade, Grilling and Cooking Sauces

This is BBQ chicken cooked with piri piri sauce:

As for the Portuguese sauce you are talking about it sounds like you are describing "Piri Piri sauce" Piri Piri is a red pepper native to Africa. The Portuguese use it alot in BBQ marinades.