Odeon – New York

 

The ODEON
 
Once One of The Great Restaurants of New York
 
 
When The Late GREAT PATRICK CLARKE was CHEF
 
 
But It’s NEVER Been Nearly as Good
 
Ever Since Patrick Left
 
God Bless His Soul
 
And When Steven Lyle was there I had One of The WORST MEALS in My Life
 
But The Place Does Have Memories
.
screen-shot-2016-08-04-at-8-00-44-pm
.
.

 

CHUCK BERRY RIP ROCK N ROLL

 

 
 RIP CHUCK
BILL CLINTON / PRESIDENT OBAMA 
 
Tweet Tributes to CHUCK BERRY
 
The FATHER of ROCK N ROLL
 
 
 
Bill Clinton on Chuck Berry
 
 
BARACK OBAMA on CHUCK BERRY
 
 
 
 
THE FATHER of ROCK N ROLL
 
 
CHUCK BERRY
 
 
The CREATOR of ROCK N ROLL
 
 
 
 
 
 
THE BIG LEBOWSKI COOKBOOK
 
by Daniel Zwicke
.
 
 

 

History of Chili con Carne n Chili Dogs

 

 
Chili con carne (Spanish pronunciation: [ˈtʃili koŋ ˈkaɾne];[1] English: chili with meat), commonly known in American English as simply “chili”, is a spicy stew containing chili peppersmeat (usually beef), and often tomatoes and beans. Other seasonings may include garliconions, and cumin. Geographic and personal tastes involve different types of meat and ingredients. Recipes provoke disputes among aficionados, some of whom insist that the word “chili” applies only to the basic dish, without beans and tomatoes. Chili con carne is a frequent dish for cook-offs and is used as an ingredient in other dishes.
 
In Spanish, the word chile from the Nahuatl “chīlli” refers to a “chili pepper”, and carne is Spanish for “meat”.
As far back as 1850, a recipe consisting of dried beef, suet, dried chili peppers and salt, which were pounded together, formed into bricks and left to dry, which could then be boiled in pots on the trail, was found.
The San Antonio Chili Stand, in operation at the 1893 Columbian Exposition in Chicago, helped popularize chili by allowing Americans to appreciate its taste. San Antonio was a tourist destination and helped Texas-style chili con carne spread throughout the South and West. Chili con carne is the official dish of the U.S. state of Texas as designated by the House Concurrent Resolution Number 18 of the 65th Texas Legislature during its regular session in 1977.





Dudes COWBOY CHILIE Recipe
 
GOT ANY KAHLUA ?
aka
The BIG LEBOWSKI COOKBOOK
 

Chili Parlors

Before World War II, hundreds of small, family-run chili parlors (also known as “chili joints”) could be found throughout Texas and other states, particularly those in which émigré Texans had made new homes. Each establishment usually had a claim to some kind of secret recipe.
 
As early as 1904, chili parlors were opening outside of Texas. After working at the Louisiana Purchase Exposition, Charles Taylor opened a chili parlor in Carlinville, Illinois, serving “Mexican Chili”.[5] In the 1920s and 1930s chains of diner-style “chili parlors” grew up in the Midwest.
Cincinnati chili arguably represents the most vibrant continuation of the chili parlor tradition, with dozens of restaurants offering this style throughout the Cincinnati area. It can be traced back to at least 1922, when the original Empress Chili location opened.
In Green Bay, Wisconsin, the chili parlor Chili John’s has existed since 1913. As with Cincinnati chili, it is most commonly served over spaghetti with oyster crackers, but the recipe is less sweet with a higher proportion of fat. The original proprietor’s son opened a second location in Burbank in 1946, which is also still in existence.
Until the late 2000s, a chili parlor dating to 1904, O.T. Hodge, continued to operate in St. Louis. It featured a chili-topped dish called a “slinger”: two cheeseburger patties, hash browns, and two eggs, and smothered in chili. As of 2014 no O.T. Hodge-branded locations remain, though one still exists under the name Chili Mac’s.



 

 

Beans

Beans, a staple of Tex-Mex cuisine, have been associated with chili as far back as the early 20th century. The question of whether beans “belong” in chili has been a matter of contention among chili cooks for a long time. While it is generally accepted that the earliest chilis did not include beans, proponents of their inclusion contend that chili with beans has a long enough history so as to not be considered “unauthentic”.[12] The Chili Appreciation Society International specified in 1999 that, among other things, cooks are forbidden to include beans in the preparation of chili for official competition—nor are they allowed to marinate any meats.[13] Small red or pink common beans are commonly used for chili, as are black-eyed peas, kidney beans, great northern beans, or navy beans.
Most commercially prepared canned chili includes beans. Commercial chili prepared without beans is usually called “chili no beans” in the United States. Some U.S. manufacturers, notably Bush Brothers and Company and Eden Organic, also sell canned precooked beans (without meat) that are labeled “chili beans”; these beans are intended for consumers to add to a chili recipe and are often sold with spices added.

Tomatoes

Tomatoes are another ingredient on which opinions differ. Wick Fowler, north Texas newspaperman and inventor of “Two-Alarm Chili” (which he later marketed as a “kit” of spices), insisted on adding tomato sauce to his chili — one 15-oz. can per three pounds of meat. He also believed that chili should never be eaten freshly cooked but refrigerated overnight to seal in the flavor. Matt Weinstock, a Los Angeles newspaper columnist, once remarked that Fowler’s chili “was reputed to open eighteen sinus cavities unknown to the medical profession.”
 
 
 
A Classic CHILI DOG
LEARN HOW to MAKE a DUDES COWBOY CHILI DOG
 
 
Chili dog is the generic name for a hot dog served in a bun and topped with some sort of meat sauce, such as chili con carne. Often other toppings are also added, such as cheeseonions, and mustard. The style has multiple regional variations in the United States, many calling for specific and unique sauce ingredients, types of hot dogs, or types of buns and referred to regionally under region-specific names.
 
 
 
TEXAS WEINERS
 
PATERSON, New Jersey
 
 

Texas Wiener

 
See also: Texas Tommy (hot dog)
In New Jersey and Pennsylvania, the “Texas hot dog,”, “Texas chili dog.” “Texas hot’,” or “Texas wiener” is a hot dog with chili or hot sauce; it is served in variations with assorted condiments. The Texas wiener was created in Paterson, New Jersey, before 1920 and in Altoona, Pennsylvania, by Peter “George” Koufougeorgas in 1918 and originally called Texas Hot Wieners. The “Texas” reference is to the chili sauce used on the dogs, which actually has a stronger Greek cuisine influence due to the ethnicity of the cooks who invented it. It is considered a unique regional hot dog style. From its origins, the invention spread to the Pennsylvania cities of Scranton and Philadelphia.
 
JOHNNY And HANGE’S
 
TEXAS WEINERS
 
Paterson, NEW JERSEY
 

Coney Island Hot Dog

 

 

In southeastern Michigan, a Coney Island hot dog is a European-style Frankfurter Würstel (Vienna sausage) of German origin with a natural lamb or sheep casing, topped with a beef heart-based sauce, which was developed by Greek immigrants in the area. It has several local variations, including Detroit style, Flint style, and Jackson style.
 
 
CONEY ISLAND HOT DOGS
 
KALAMAZOO, Michigan
 
 
 
 
CONEY DOGS
 
at
 
CONEY ISLAND HOT DOGS
 
KALAMAZOO
 
 
 
The PATERSON FALLS
 
“See the FALLS, get a TEXAS WEINER
 
 
Paterson, New Jersey
 
 
TEXAS WEINERS
 
PHILADELPHIA PA
The BADSS COOKBOOK
 
PRIZI WINNING CHILI Recipes
 
CHILI For a CROWD
 
SECRET KFC
 
FRIED CHICKEN Recipe
 
and More
 
 
.
 
 
 
 
 
 
 
 
 




It’s TWINKIE Time

Yes boys and Girls “Chocolate Kahlua Covered Twinkies,” Yummm !!!! What’s Better Than a Twinkie? A Twinkie Covered with The Dudes Big Lebowski Chocolate Kahlua Sauce? Yes? Judge for Yourself. Well, it’s hard to beat a twinkie on it’s own, but for all you Twinkies Lovers out there (10’s of Millions), it’s just another way to enjoy your favorite little sweet, The Beloved Hostess Twinkie ..  “Far out Man,” says the Dude. And he’s got a lot of great recipes in his book, 
“GOT ANY KAHLUA” The COLLECETD RECIPES of The DUDE .. And one Recipe in particular that’s sure to satisfy the legions of Twinkie Lovers, it’s the Dudes Chocolate Kahlua Sauce designed by The Dude to be a quick and easy recipe, Awesomely-Delicious, and super versatile. You can cover everything with it, “Even your Girl-Friend.” Design to go over fresh fruit, Ice Cream, fresh or store bought Pound Cake, and Twinkies … Choclate, Kahlua, and Twinkies, “what’s better than that?” Not Much I tell you .. So Abide in da Twinkie, Abide in da Dude, get yourself a copy of The Dudes Big Lebowski Cookbook “Got Any Kahlua” Get a Box or 2 of Twinkies on July 15, 2013 or “Anytime” there after,  make a batch of the Dudes Chocolate Kahlua Sauce and slather it all over you beloved Twinkies, “Oh Heaven!”
Abide!
RECIPES in
The Dudes
BIG LEBOWSKI COOKBOOK
Screen Shot 2016-10-30 at 2.49.23 PM
GOT ANY KAHLUA ?
The COLLECTED RECIPES of THE DUDE
Daniel Zwicke
.

Tony Bourdain Says The French Don’t SUCK

Anthony Bourdain
 
On Why The French Don’t SUCK !!
TONY Gets a Classic FRENCH BREAKFAST
 
Cafe Creme, Croissant, OJ, and GITANES

 

Anthony Bourdain
 
On Why The French Don’t SUCK !!
 
Watch The VIDEO
 
 
 
ABSINTHE and The GREEN FAIRY
 
 
Watch Tony Drinking ABSINTHE in PARIS
 
 
 
TONY LUNCHES On BLANKET d VEAU
 
at CHEZ DENIS BISTRO 
 
in LES HALLES
Screen Shot 2017-03-05 at 1.36.30 PM
Tony’s Waiter takes him down to the WINE CELLAR
of CHEZ DENIS and tells Tony, “in case of War, we Can Drink.”
 
The Book That Made Anthony Famous
 
KITCHEN CONFIDENTIAL
Screen Shot 2017-03-05 at 1.47.59 PM
At Saint Hubert Cafe Bar at The MEAT MARKET
Where the BUTCHERS go for Food and WIne
Screen Shot 2017-03-05 at 1.46.17 PM
FRENCH BUTCHERS need their Wine
Screen Shot 2017-03-05 at 1.45.33 PM
TONY Eating a ROAST BEEF SANDWICH e NIN ROUGE
at St HUBERT CAFE & BUTCHER BAR
Screen Shot 2017-03-05 at 1.54.36 PM
CHEZ ROBERT & LOUISE BISTRO
Screen Shot 2017-03-05 at 1.59.04 PM
“WATCH OUT” !!!
TONY’S COTE d’BOUF
Screen Shot 2017-03-05 at 1.59.19 PM
Screen Shot 2017-03-05 at 1.52.55 PM
.
 
 

 

Anthony Bourdain Makes Sunday Sauce Italian Gravy

 

Stirring The GRAVY
 
aka SUNDAY SAUCE
 
 
 
 

COOKING SUNDAY GRAVY in The TODAY SHOW
 
 
 
 
 
Hanging with Mario Batali and getting tips on Eating Italian
 
 
 
 
 
SUNDAY SAUCE
 
by Daniel Bellino
 
for 
 
The BEST SUNDAY SAUCE Recipe of ALL
 
SUNDAY SAUCE alla CLEMENZA
 
alla SINATRA
 
alla BIG PAULIE
 
 
 

ANTHONY BOURDAIN Show ANDERSON COOPER
 
 
 
 
FRANK and DEAN
 
 
Dean Martin and Frank Sinatra