My adventures with food
Flight Engineer Sandra Magnus of the International Space Station talks about cooking in space on the NASA website:
Part 1: http://www.nasa.gov/mission_pages/station/expeditions/expedition18/journal_sandra_magnus_6.html#
Part 2: http://www.nasa.gov/mission_pages/station/expeditions/expedition18/journal_sandra_magnus_7.html#
Just wanted to say thank you for your patience. These Vegas reviews are turning out to be a bit more detailed than I expected. There will be a very, very long post for your reading pleasure on Saturday, with plenty of photos. In all, it’s probably taken me about three hours just to write and process the photos for this entry.
I still have one or two Malaysia posts to do as well, which I will get to. Eventually.
Happy 4th of July to you Americans out there. I figure it’s appropriate that I start my Las Vegas trip posts today. But I bet you didn’t think my first post about Vegas was going to be about pretzels, did you?
We landed in Vegas and by the time we had our rental car and checked into the MGM Grand hotel it was past 9 p.m. Now, Vegas is a 24-hour kind of town, but we were exhausted and only wanted a snack. So instead of having a full meal we decided to take advantage of some coupons I had found online and pick up a couple of pretzels.
New York Pretzels is scattered in a few of the different Strip hotels, and seems to be connected to Nathan’s Famous. These initial pretzels were from the location inside the New York New York hotel. The staff were efficient and friendly. I decided to go for one salted pretzel and – to change things up a bit – one jalapeño and parmesan pretzel. The salted pretzel was gorgeous: fresh out of the oven, buttery and soft, and with the perfect ratio of salt. It had a golden crust and super soft bread inside. It reminded me of pretzels that I ate years ago during a visit to New York.
The jalapeño one had been sitting under the warming lights for a little while and wasn’t hot anymore. The pretzel itself was a little dry, but the flavour was quite good and they had enough jalapeños to satisfy but not too many that you’d burn your mouth off. I would have loved to have tasted this one freshly baked.
salted and jalapeño parmesan pretzels from New York Preztels in New York New York
Hardee’s biscuit holes campaign is actually kinda funny, and Nose To Tail At Home makes the “most revolting dish ever devised” that The Guardian wrote about a while ago.
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