AL GREEN – Lets Stay Together

AL GREEN
 
on SOUL TRAIN
 
 

 
LET’S STAY TOGETHER
 
 
 
LET’S STAY TOGETHER in PULP FICTION
 
a Quentin Tarrantino Film
 
 
 
 
 
“There ain’t no Old Timers Day for Boxers Butch”
 
“You my Nigga?”
 
 
Ving Raims and Bruce Willis in PULP FICTION
 
as LET’S STAY TOGETHER Plays in the background …
 
BRILLIANT !!!
 
 
 
 
AL Green Performs at The BEACON THEATER
 
NEW YORK, NY
 
I saw AL GREEN at the BEACON with my girlfriend DANTE
 
and my friend Jorge in 1992 … GREAT SHOW !
 
 
 
 
 
 
The BADASS COOKBOOK
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Amy Winehouse

 



MARK & AMY
Mark Ronson and AMY WINEHOUSE perform VALERIE
at BRIT MUSIC AWARDS 2008


CHECK OUT MARK’S Awesome GIBSON Double-Neck SG Guitar





AMY
Valerie

AMY WINEHOUSE

LOVE IS A LOSING GAME

AMY
R.I.P.







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The Big Lebowski Cookbook
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Instagram Donald Trump Keith Richards

 

 

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KEITH RICHARDS

on INSTAGRAM

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KEITH RICHARDS

Making BANGERS & MASH 

at ANDY WARHOL ‘S HOUSE

Montauk, New York

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The DONALD

TRUMP

 

 

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DONALD TRUMP Just Started on INSTAGRAM

BEST SELLING AUTHOR

Daniel Bellino Zwicke on Instagram

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BEST SELLING ITALIAN COOKBOOK 

Author DANIEL BELLINO ZWICKE

on Instagram

Daniel Bellino-Zwicke

Visit Daniel’s Author Page

on AMAZON

..

SUNDAY SAUCE

SUNDAY SAUCE

by Daniel Bellino Zwicke

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Pablo Picasso

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Sophia Loren

SOPHIA-LOREN-BREAST.

Sophia !!!

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The Corner Bistro New York Burger

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CORNER BISTRO
 
Greenwich Village, New York

 

 

Happy to see Corner Bistro’s Burger can still make it to # 1 Best of New York list these days. I’ve been eating Cheeseburgers there since 1984. Yes 26 Years of Bistro Burgers. Back then, the Burger at the Corner Bistro was for Year-After-Year thee perennial favorite, # 1, Top, Best Burger in New York, rated by the Top and most Powerful food Authorities of the day, New York Magazine, The NY Times, Cue Magazine, The Post, The Village Voice, GQ, Bob Lape on 7’s Eyewitness News, The Daily News, so on and so forth. Nine out of ten people, newspapers, and news agency’s, The Bistro Burger was always “Tops,” # 1. It no longer is. And it was tops for some 30 years. Quite a run. Sadly the quality of the Burger has gone down a bit, and there are numerous chemistry better, tastier Burgers in town. Shake Shack get my Vote for the Top, New York’s best Burger, with Bills Bar and Burger and Peter Luger not far behind. But the Shake Shack Burger has all the proper elements that come together and make for perfect chemistry of, dear I say, “The Perfect Burger.” Well if not the perfect Burger, New York’s Best, or at least amongst the Best, everyone has their opinion. Some not as qualified as others. As I’ve been eating the East Coast’s Best Burgers since childhood, and being a former Chef Culinary Professional, I have greater qualifications than most.

The Shake Shack Burgers elements that make it so good, are: Top Quality Beef, Just the right size and thickness, not too thin nor too thick, which unfortunately many think makes a burger is better, the thicker it is. Not so. A 6 oz., 3/4″ Burger is Best and it has to be cooked on a Flat-Top Grill cooking in its own fat to qualify amongst the best. Cooking on a grated grill, just won’t do. You’ll often get terribly overcooked hard spots, losing all important beef fat for the burger to cook in. You’ll need a good hamburger bun, toasted preferred, not too fancy, and a major No-No is the use of an English Muffin. Though i Love them for breakfast, English Muffins are a terrible choice, pairing to a Burger. the Burger has to be properly cooked
And one of thee most important rules to a great Burger, it can’t cost more than $6.50, and about $4.50 is even better. The Shake Shake burger meets all these requirements, even exceeding them.
Back to the Bistro Burger. For nostalgias sake and Price to value ratio, combined with the great old New York Bar ambiance, The Bistro Burger always makes it on my Top 10 List. As the Post states, to be able to get a great burger for just $6.50 with Beers at $2.75 in one of New York’s few remaining Bohemian Bars, and in Greenwich Village? A combination that just can’t be beat.





by Daniel Bellino Zwicke







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A CLASSIC BISTRO BURGER





Recipe for The PERFECT BURGER in The BADASS COOKBOOK 

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The Menu









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A Rare Sight

An Empty CORNER BISTRO

“When It’s Closed”









badass-small
LEARN HOW

to MAKE The PERFECT BURGER

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
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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
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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
 
 
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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
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GOT ANY KAHLUA ?
The COLLECTED RECIPES of THE DUDE
Daniel Zwicke
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