-Cinista.
Thursday, August 27, 2009
PHOTOGRAPHY TIP.
When shooting without flash, hands must be supersteady in order to get a non-blurry picture. Balancing the camera on to a flat surface helps. It looks like the picture taker was drinking twelve red bulls and then shot this. At least you can see the different colors of the pool.
-Cinista.
-Cinista.
Tuesday, August 25, 2009
RULES OF ENGAGEMENT.
After getting the rapport with that GK, what should be the next move? This is NOT what this entry is about. I do not enjoy the company of cheesy pick-up artists because I do not agree with their methods. If you have to lie to get a girl's phone number or get a measly kiss... I already think you are lame.
The thing I enjoy most about interactions with the female species is after the great conversations. Watching the non-verbal cues. The things that are not said but you know by just looking into her eyes.
.
.
-Cinista.
Monday, August 24, 2009
HARD ROCK [CESS]POOL.
We started Doreen and Jen's birthday @ the Hard Rock pool. They had two cabanas waiting for us and a bunch of bottles on ice. Bobby BottleService in full effect! Saw the regular faces and met some new faces as well. People were having a good time. Went upstairs to the room to see the kids partying ahead of me. Will offered me some sort of liquer that almost made me vomit. Not cool. We head downstairs to the cabana to meet the rest of the crew. They were drunk already and one particular person was being obnoxious. I noticed this also but those were not my words. Someone else was verbalizing it. Whatevs.
Went to Pink Taco after the liqour dried up. Mad drama in there about a slot machine that didn't pay out. It has to be part of my group that's starting the commotion. What else is new?
Why soo serious?
Free drinks are always good... even if it's Mexican.
Little Ole Miss Paint It!
Will+Michael.
I don't smoke...
I drink.
No Homo.
Sleeping my life away.
There's that Mexican beer again. I don't like Mexican beer!
Red Velvet.
The Run-Aways.
I'm here for the gangbang. -Old School
Vintage signs.
They can't mess up a prime rib no matter which casino you're at. The Hard Rock has an all you can eat special for $10. All the sides, extra creamy horseradish, and extra aus jus por favor.
The birthday girl with the birthday crack.
A view of the pool afterhours. It looks nice but that thing is a cesspool of sperm, STD, and vomit. I swam in it because I'm a genius. If they took a survey of the dirtiest pools in LV... I wonder who would come out on top? This would be on the top 3 for sure.
Elation.
Passion.
Bye bye Rocks Hard. It was a fun getaway but time to go back to my own private xS.
-Cinista.
Went to Pink Taco after the liqour dried up. Mad drama in there about a slot machine that didn't pay out. It has to be part of my group that's starting the commotion. What else is new?
Why soo serious?
Free drinks are always good... even if it's Mexican.
Little Ole Miss Paint It!
Will+Michael.
I don't smoke...
I drink.
No Homo.
Sleeping my life away.
There's that Mexican beer again. I don't like Mexican beer!
Red Velvet.
The Run-Aways.
I'm here for the gangbang. -Old School
Vintage signs.
They can't mess up a prime rib no matter which casino you're at. The Hard Rock has an all you can eat special for $10. All the sides, extra creamy horseradish, and extra aus jus por favor.
The birthday girl with the birthday crack.
A view of the pool afterhours. It looks nice but that thing is a cesspool of sperm, STD, and vomit. I swam in it because I'm a genius. If they took a survey of the dirtiest pools in LV... I wonder who would come out on top? This would be on the top 3 for sure.
Elation.
Passion.
Bye bye Rocks Hard. It was a fun getaway but time to go back to my own private xS.
-Cinista.
MICHAEL MINA SAN FRANCISCO.
My friends took care of the reservations for the main birthday dinner. I know for a fact that Paul researched restaurants before narrowing down the one he wanted to dine in the most. MMSF was the second choice because noone[Gabe and Myself] liked the idea of shelling out for a $300 lunch at the French Laundry. We were hungover from friday night; so, I do not think that would have been a wise choice. Sorry Paul.
Michael Mina was a pleasant surprise. The restaurant was dimly lit with soft music playing. The place was ideal for a romantic date but looking at Gabe's pretty mug was good too. The experience was amazing from beginning to end. I can say that the service matched the excellence of the food.
We started with dinner rolls and a special type of butter. Michael Mina introduced something in the process that made the butter taste a hint of cheese. Paul explained this process in detail. He is a true foodie.
Amuse Bouche
From looking at the first plate, I twitter'd in the restaurant that I may still be hungry after I left. The portions were small, delicate morsels. Fast forward to the dessert and mignardises, I was stuffed. Drinking martinis with bleu cheese stuffed olives added to the full experience of the meal since I did not go the wine route.
Ahi Tuna Tartare
-Scotch Bonnet Pepper, Bosc Pear, Sesame Oil
Marinated Japanese Fish ~ Seaweed
-Kombu-Cured Hirame, Uni Aïoli, Honshemeji Mushroom
-Hon Hamachi, Hijiki, Salted Cherry Blossom
-Sawara, Mizuna, Chili-Ginger Vinaigrette
First Course~Pasta
-Fettucine, Rabbit, English Peas
-Orecchiette, Pork Short Rib, and Fava Beans
-Ravioli, Duck Leg, Radicchio
This duck ravioli was the highlight of the pasta course. The flavor of the duck was enough but the demiglace brought the dish together.
Second Course ~ California Squab ~ “Peking” and Cherries
-Smoked Breast, Brooks Cherries, Pea Leaves
-Consommé, Poached Breast, Shiitake Dumpling
-Foie Gras, Steamed Bun, Pickled Tokyo Turnips
What can I say about the second course? The squab was a perfect, tender medium rare. The consomme was delightful. The steamed bun was great. The highlight of the course was the buttery foie gras that made my tastes buds sing and grunt 'YEEEAAAAAAAH!' at the same time. There is no other way to explain it.
Brandt Farm Beef ~ Onions à la Christophe
-Filet Mignon, Oven Roasted Tomato, Sauce Choron
-Dry Aged Rib Eye, Nightshade Vegetables, Smoked Onion Jus
-Braised Short Rib, Pomme Boulangère, Horseradish Panade
Wild Fish ~ East and West Coast
-Halibut, Fennel Pollen, Preserved Lemon
-Crispy Skin, Calamari, Piperade Vinaigrette
-Saffron Consommé, Shellfish, Garlic Aïoli
Cheeses ~ Goat, Sheep, Cow
-Minuet, Beet Purée, Fennel Frond
-Beppino Occelli Foglie d’Tobacco, Port Cherries, Juniper Balsamic
-Pianoforte, Apricot Jam, Marcona Almonds
Caramelized Jasmine Olive Oil Cake
-Soft Yogurt Bavarois, Rooibos Tea, Pistachio Purée
Bill Corbett’s Dessert Trio
-Raspberry Custard, Lemon Verbena, Almond Crumble
-German Chocolate, Coconut Espuma, Candied Pecans
-Strawberry Pavlova, Chocolate Curd, Anise Hyssop
The highlight of the dessert plate was the panna cotta. It was light and creamy without an overpowering sweetness. The meal was $105 but I would have paid much more than that. The next trip to SF and Michael Mina, we will partake in their 7 course tasting menu.
Mignardises
-Lyche Pâte de fruit
-Espresso S’mores
Micheal Mina brought a white child's favorite campfire treat and made a filipino guy relate to it. I must commend him for that.
They kept asking if they can take the dessert plate away. I kept saying that I was still working on it. The servers came to the table at least three more times before they gave up.
Michael Mina was the best meal I've had in the month of August.
-Cinista.
Michael Mina was a pleasant surprise. The restaurant was dimly lit with soft music playing. The place was ideal for a romantic date but looking at Gabe's pretty mug was good too. The experience was amazing from beginning to end. I can say that the service matched the excellence of the food.
We started with dinner rolls and a special type of butter. Michael Mina introduced something in the process that made the butter taste a hint of cheese. Paul explained this process in detail. He is a true foodie.
Amuse Bouche
From looking at the first plate, I twitter'd in the restaurant that I may still be hungry after I left. The portions were small, delicate morsels. Fast forward to the dessert and mignardises, I was stuffed. Drinking martinis with bleu cheese stuffed olives added to the full experience of the meal since I did not go the wine route.
Ahi Tuna Tartare
-Scotch Bonnet Pepper, Bosc Pear, Sesame Oil
Marinated Japanese Fish ~ Seaweed
-Kombu-Cured Hirame, Uni Aïoli, Honshemeji Mushroom
-Hon Hamachi, Hijiki, Salted Cherry Blossom
-Sawara, Mizuna, Chili-Ginger Vinaigrette
First Course~Pasta
-Fettucine, Rabbit, English Peas
-Orecchiette, Pork Short Rib, and Fava Beans
-Ravioli, Duck Leg, Radicchio
This duck ravioli was the highlight of the pasta course. The flavor of the duck was enough but the demiglace brought the dish together.
Second Course ~ California Squab ~ “Peking” and Cherries
-Smoked Breast, Brooks Cherries, Pea Leaves
-Consommé, Poached Breast, Shiitake Dumpling
-Foie Gras, Steamed Bun, Pickled Tokyo Turnips
What can I say about the second course? The squab was a perfect, tender medium rare. The consomme was delightful. The steamed bun was great. The highlight of the course was the buttery foie gras that made my tastes buds sing and grunt 'YEEEAAAAAAAH!' at the same time. There is no other way to explain it.
Brandt Farm Beef ~ Onions à la Christophe
-Filet Mignon, Oven Roasted Tomato, Sauce Choron
-Dry Aged Rib Eye, Nightshade Vegetables, Smoked Onion Jus
-Braised Short Rib, Pomme Boulangère, Horseradish Panade
Wild Fish ~ East and West Coast
-Halibut, Fennel Pollen, Preserved Lemon
-Crispy Skin, Calamari, Piperade Vinaigrette
-Saffron Consommé, Shellfish, Garlic Aïoli
Cheeses ~ Goat, Sheep, Cow
-Minuet, Beet Purée, Fennel Frond
-Beppino Occelli Foglie d’Tobacco, Port Cherries, Juniper Balsamic
-Pianoforte, Apricot Jam, Marcona Almonds
Caramelized Jasmine Olive Oil Cake
-Soft Yogurt Bavarois, Rooibos Tea, Pistachio Purée
Bill Corbett’s Dessert Trio
-Raspberry Custard, Lemon Verbena, Almond Crumble
-German Chocolate, Coconut Espuma, Candied Pecans
-Strawberry Pavlova, Chocolate Curd, Anise Hyssop
The highlight of the dessert plate was the panna cotta. It was light and creamy without an overpowering sweetness. The meal was $105 but I would have paid much more than that. The next trip to SF and Michael Mina, we will partake in their 7 course tasting menu.
Mignardises
-Lyche Pâte de fruit
-Espresso S’mores
Micheal Mina brought a white child's favorite campfire treat and made a filipino guy relate to it. I must commend him for that.
They kept asking if they can take the dessert plate away. I kept saying that I was still working on it. The servers came to the table at least three more times before they gave up.
Michael Mina was the best meal I've had in the month of August.
-Cinista.
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