Monday, April 1, 2024

Worlds Best Travel Bag World Luggage

 



HalfDay Travel Bag

HOTTEST BAG of 2024

LIMYED TIME OFFER !!!  20%


GET YOURS TODAY !!!








"PACKING HAS NEVER BEEN THIS SIMPLE"

20% OFF

OUR EXCLUSIVE OFFER









The hanging compartment can fit up to size 50R suits or jackets, a handful of dress shirts and dresses. Simply zip up the bag to create a duffel with enough space for several changes of clothes and a pair of shoes (which get their own dedicated sleeves). Long story short, meet your ideal long weekend, destination wedding, fancy getaway or business trip companion.












Best Selling Travel - Cookbook Author LOVES IT !!!

"Packing has Never Been this Easy. Love this Bag" !!!

.... author Daniel Bellino Zwicke ...








FLIGHTS & HOTELS WORLDWIDE








POSITANO The AMALFI COAST

TRAVEL GUIDE - COOKBOOK








Tuesday, February 6, 2024

Bellino Party alla Bolognese Recipe

Screenshot 2022-06-20 1.01.06 PM

Pasta Bolognese

Recipe 

PARTY alla BOLOGNESE

Party alla Bolognese , ever hear of it? No, I didn’t think so. I coined the phrase, just like I coined the phrase Meatball Parm Mondays , which I first wrote about in my best selling Italian Cookbook Sunday Sauce. So, you want to know what a Party alla Bolognese is, a term you are no doubt hearing for the first time. Well as you might have already surmised, number one, it’s a party that has to do with Bolognese. A party where you eat Pasta with Ragu Bolognese you’re asking? Well yes, you are quite correct, you’ll be eating the famed Italian Ragu from the city of Bologna, Italy. This is a party centered around eating Pasta all Bolognese. Now what’s better than that? So, as we know Ragu Bolognese is the famous meat-sauce for pasta from Bologna, Italy. Now, hopefully by the time you read this part of the book, you’ve already made your first Ragu alla Bolognese. Well congratulations are in order to you, you’ve learned something that is infinitely important, and something that will serve you the rest of your life. You now know the infinite glories of the Bolognese, that lush pasta meat-sauce from Bologna, Italy known as Ragu Bolognese. You know the wonderful flavor, and are sure to crave it often. No problem, if you have a craving, you can just make it. You have the recipe, you’ve made it once or twice, you can make it any time you want. So, you want to throw a dinner party for friends? I certainly hope you do. If you’ve never done so before, I’d just like to tell you, you have no idea, and I’m sure you’ll be surprised, surprised how great it will be, " a Party alla Bolognese." Making this famed Ragu and throwing a party centered around the Bolognese where you’ll feed Maccheroni alla Bolognese to friends and family, this is such a wonderful thing, you just can’t imagine. Do it once and you’ll see. You will make your friends oh-so-happy in more ways than one. They will thank you and sing your praises, and you will feel their joy. A joy that you gave them by making them Ragu Bolognese. Yes it has this affect. Throwing a dinner party you say? It seems so daunting. Hey, you’ve made Bolognese, throwing a dinner party centered around Bolognese is as easy as pie, and I’m going tell you how. You will amaze your friends with this one! Trust me! Hey, I’ve already told you pretty much, 90% of all you’ll need to know to do your first fabulous Party alla Bolognese. “What,” you say? Well I’ve written the recipe for you, and you’ve already made your first Bolognese, maybe even two or three by now. You know how to make one of the World’s great dishes Pasta alla Bolognese, all you need now is some good music, good Italian Wine, and some sort of Salad or Antipasto to start you off. You will make the Bolognese ahead of time, either the day before or early in the day before your party starts. You can either make a salad to have before the Bolognese, but a better choice would be either a Caprese Salad of fresh Mozzarella & Tomatoes, a lovely mixed Antipasto, or something as easy as Prosciutto & Melon would be very apropos, considering the Bolognese and the famed Prosciutto di Parma are both from the same region in Italy of Emilia Romagna. . mrnewyorkny_grandma

The WORLD'S TASTIEST DISH

PASTA BOLOGNESE

AMAZON.com 

.

Screenshot 2022-06-20 1.01.06 PM

PASTA with RAGU BOLOGNESE

RECIPE

So you go out and get some Provolone or other cheese if you’re going to serve a mixed antipasto before the Bolognese. Get some good Sweet Sopresseta, a jar of good quality Roast Red Peppers, and the best Italian Olives you can get, and your mixed antipasto is all set. Tell each guest to bring a nice bottle of Italian Wine, unless you prefer to buy the wine yourself, it’s all up to you. And there is nothing wrong with your guests each bringing a bottle. When they do so you end up getting a nice variety of different wines for everyone to taste, making your party not just a Party alla Bolognese but a pleasant little wine tasting as well. Nice, no? Yes, this works out quite well, and it makes the party a little more interesting, tasting the different wines. Tell your friends to bring Chianti, Barbera, Montepulciano di Abruzzo, or Lambrusco which is from Emilia Romagna and is the perfect wine if you’re having either Prosciutto & Melon or a Mixed Antipasto with some nice Salumi and Cheese to start. You’ve got to have some nice background music for your party. The best music would be a mix of first and foremost Frank Sinatra, with Dean Martin, a little Tony Bennett, and some Louis Prima to boot. Hip Hop and Heavy Metal are strictly forbidden and an absolute no-no, you don’t want to ruin your party with bad music, do you? Dessert and coffee are always great. They are not an absolute must, but I do highly recommend you serve coffee and dessert. Again, you may want to have one or two of your friends pick up some dessert. Italian desserts like: Ricotta Cheesecake, Italian Pastries and or Cookies, or Gelato are all great, but not absolutely necessary that the dessert be Italian. Maybe one of your friends makes a great Pineapple Upside Down Cake, a Red Velvet Cake or something like that is great. What’s important is you have a dessert, it’s just another little facet of your dinner party, your Party alla Bolognese. And don’t forget the Bolognese is the centerpiece and as they say in France The Piece de Resistance! .

.

mrnewyorkny_grandma

The RAGU BOLOGNESE COOKBOOK

AMAZON.com 

PARTY alla BOLOGNESE CHECKLIST
  1. Get your ingredients for the Bolognese; the ground meat you choose. Tomatoes, wine, pasta, milk, butter, Olive Oil, and dry Porcini Mushrooms if you decide to use them.
2.   Get your ingredients for your Antipasto course. 3.   Buy at least two bottles of good Italian Wine, even if you have your guest bring wine, you’ll still want to get at least two bottles of your own. 4.    Have plenty of spring or filtered water. Buy gallons of Spring Water (at least 2 gallons or more). 5.    Buy one or two loaves of good Italian Bread. 6.    Make the Bolognese! It’s great to make the night before the party. Just to let you know, it doesn’t hurt that the Bolognese is made the night before, it’s actually better. 7.    Make sure you have some great music; Sinatra, Tony Bennett, Dean Martin and or some nice mellow R&B music. 8.  Before your guest arrive, get your antipasto or salad ready to go when you need it. Keep it simple. If you choose one of the antipasto items from the antipasto section in this book, you can’t go wrong, they’re all real simple and don’t require any cooking, other than if you choose the Shrimp Cocktail, which is super simple and takes just a few minutes and can be done ahead of time, a few hours before or the day before your party. 9.    A few minutes before you will be serving the antipasto, put your pot of Bolognese on the stove and turn the heat onto the lowest flame possible to heat up the Bolognese Sauce. If after the Bolognese is simmering for twenty minutes, it looks like it is getting dried out, you can add some water. 10.   Put a large pot of water on to cook the pasta. Put a lot of salt in the pasta cooking water.
  1. Serve the antipasto course to your guest and make sure you have some nice Sinatra tunes playing. Enjoy the antipasto with your guest.
12.   Turn the water for the pasta on to a high flame. After you have eaten your antipasto with your guest wait about 15 minutes or more before you serve the Pasta alla Bolognese. 13.   Rigatoni, Cavatappi, Fusilli, or some sort of short pasta are the best type of pasta to serve with your Ragu Bolognese at Party alla Bolognese party, as it’s easy to serve and to eat short maccheroni as opposed to long pasta like Spaghetti or Tagiatelle for your guest. Got that? Serve a short pasta. 14.    After everyone has eaten their antipasto and are enjoying their wine, throw the pasta in the water to cook. The pasta will take about 12 minutes to cook. You want to have about 20 minutes in-between the antipasto and Bolognese course, so throw the pasta in the boiling water 10 minutes after everyone has finished eating the antipasto. 15.   Follow the directions for cooking the pasta that is on the pasta package. Once the pasta is finished cooking, drain the pasta in a colander, reserving about a ¼ cup of the pasta cooking liquid. Add the pasta back to the pot that it cooked in. Add some of the Bolognese with a couple knobs of butter to the pot and mix the pasta and Bolognese Sauce together. Have a plate ready for each guest and plate each one with an equal portion of the Pasta Bolognese. Serve to your guest and make sure to pass around grated cheese. OK So How Do you make The BOLOGNESE you want to know? The RECIPE is in The COOKBOOK,  The RAGU BOLOGNESE COOKBOOK, where else?

WANT to MAKE SUNDAY SAUCE ?

a8145-mrnewyorkny2b252822529

SUNDAY SAUCE

alla BELLINO alla PACINO

AMAZON.com

Monday, January 29, 2024

Philly Cheesesteak Sandwich Recipe Philadelphia PA

 



PHILLY CHEESESTEAK

With PROVOLONE

MAKE at HOME !!!


PHILLY CHEESESTEAK - RECIPE

Ingredients
  • 1 pound
    Ribeye Steak (trimmed and thinly sliced)
  • ½ teaspoon
    Sea Salt (or to taste)
  • ½ teaspoon
    Black Pepper (or to taste)
  • 1
    Sweet Onion (large, diced)
  • 8 slices
    Provolone Cheese (mild, not aged provolone)
  • 4
    Hoagie Rolls (sliced 3/4 through)
  • 2 tablespoons
    Unsalted Butter (softened)
  • 1
    Garlic Clove (pressed)
  • 4-tablespoon
    Mayonnaise (or to taste)





CHEESE STEAK

INGREDIENTS


Directions
  • Take hoagie rolls, split them lengthwise.
  • Take a working bowl, add butter and garlic to it and mix. Spread the mix in the rolls.
  • Set an air fryer basket in an instant pot. Place rolls in it. Close the lid and bake at 400F for 3 minutes.
  • Dish out the rolls and set them aside.
  • Now, add melted butter, diced onions to a clean Instant Pot. Saute at high for 5 minutes. Stir it a bit.
  • Add ribeye steak, salt, black pepper, and chili flakes to it. Keep stirring until meat changes its color.
  • Finally, add the shredded provolone cheese to it. Mix it up and wait until the cheese melts.
  • Dish out the cheesy steaks, divide them over baked buns, and serve it with the dip you love!









The BIG LEBOWSKI COOKBOOK

aka "GOT ANY KAHLUA" ???

The COLLECTED RECIPES of The DUDE

"ABIDE in IT" !!!





A BRIEF HISTORY of The PHILLY CHEESE STEAK


The story of the Philly cheesesteak begins in the heart of Philadelphia, Pennsylvania, in the early 20th century. Legend has it that Pat Olivieri, a hot dog vendor, decided to try something new by grilling some thinly sliced beef on his grill for his own lunch. The aroma wafted through the air, enticing passersby with its irresistible sizzle. A taxi driver, drawn by the aroma, asked Pat to make him a sandwich with the mouthwatering meat. And just like that, the Philly cheesesteak was born. Sort of. The original sandwich made by Pat only had chopped beef and onions, no cheese.

As the popularity of this delectable creation spread, Pat Olivieri’s humble hot dog stand transformed into a bustling destination for locals and tourists alike. With each satisfied customer, the fame of the Philly cheesesteak grew, solidifying its status as a true culinary icon.

While sauteed onions have long been the traditional topping, the inclusion of peppers became popular as a customization among the newer vendors and restaurants offering the sandwich, adding a bit of Italian flair.

When you’re considering the true moment of the philly cheesesteak origin, you need to look at when someone added the cheese. The cheese wasn’t added until the 1940s when restaurant manager, “Cocky Joe” Lorenza at Pat’s King of Steaks added some provolone to the mix.
The key to an authentic Philly cheesesteak lies in the meat. Traditionally, thinly sliced rib-eye steak is used, known for its tender texture and rich flavor. The steak is cooked on a hot griddle, sizzling to perfection. The result is a juicy, flavorful filling that becomes the star of the sandwich. Today, the Philly cheesesteak meat can be found in various cuts and even chicken or vegetarian options, but the original recipe still holds a special place in the hearts of cheesesteak connoisseurs.



The ORIGINAL !!!



PAT'S KING of STEAKS

The ORIGINAL PHILLY CHEESESTEAK

Created by Pat Oliveri in 1933





GINO'S STEAKS

Down The Block from PAT'S

GINO'S STEAKS is One of PHILLY'S BEST





WHAT is a CHEESESTEAK

Meat


The meat traditionally used is thinly sliced Rib-Eye or top round, although other cuts of beef are also used. On a lightly oiled griddle at medium temperature, the steak slices are quickly browned and then scrambled into smaller pieces with a flat spatula. Slices of cheese are then placed over the meat, letting it melt, and then the roll is placed on top of the cheese. The mixture is then scooped up with a spatula and pressed into the roll, which is then cut in half.


Bread

In Philadelphia, cheesesteaks are invariably served on hoagie rolls. Among several brands, perhaps the most famous are Amoroso rolls; these rolls are long, soft, and slightly salted. One source writes that "a proper cheesesteak consists of provolone or Cheez Whiz slathered on an Amoroso roll and stuffed with thinly shaved grilled meat,"  while a reader's letter to an Indianapolis magazine, lamenting the unavailability of good cheesesteaks, wrote that "the mention of the Amoroso roll brought tears to my eyes."  After commenting on the debates over types of cheese and "chopped steak or sliced", Risk and Insurance magazine declared, "The only thing nearly everybody can agree on is that it all has to be piled onto a fresh, locally baked Amoroso roll.


Cheese

American cheese, provolone, and Cheez Whiz are the most commonly used cheeses or cheese products put on to the Philly cheesesteak.

White American cheese, along with provolone cheese, are the favorites due to their mild flavor and medium consistency. Some establishments melt the American cheese to achieve the creamy consistency, while others place slices over the meat, letting them melt slightly under the heat. Philadelphia Inquirer restaurant critic Craig LaBan says, "Provolone is for aficionados, extra-sharp for the most discriminating among them," although LaBan was at the time new to the Philadelphia area, and sharp provolone is rarely found in cheesesteak shops, while mild provolone is common. Geno's owner, Joey Vento, said, "We always recommend the Provolone. That's the real cheese."

Cheez Whiz, first marketed in 1952, was not yet available for the original 1930 version, but has spread in popularity. A 1986 New York Times article called Cheez Whiz "the sine qua non of cheesesteak connoisseurs." In a 1985 interview, Pat Olivieri's nephew Frank Olivieri said that he uses "the processed cheese spread familiar to millions of parents who prize speed and ease in fixing the children's lunch for the same reason, because it is fast." Cheez Whiz is "overwhelmingly the favorite" at Pat's, outselling runner-up American by a ratio of eight or ten to one, while Geno's claims to go through eight to ten cases of Cheez Whiz a day. 







PAT'S KING of STEAKS

The PHILLY CHEESESTEAK was INVENTED HERE

by PAT OLIVERI - 1933












AMERICA'S FAVORITE DISHES

And SECRET RECIPES















Thursday, January 11, 2024

Worlds Coolest Restaurant Harrys Bar Venice Italy



ARIGO CIPRIANNI



The World's Coolest Restaurant? Why, it's Harry's Bar,
Venice of course. Without a doubt. There is no contest for any to compete. Well many will beg to differ, but I know better, and better than most. No Brag, Just Fact! Let me tell you why.
If you are in any of the Great Renowned Cities of the World, cities such as; New York, Paris, Rome, Bangkok, Tokyo, London,
Hong Kong, wherever. There will in all these cities be a number of restaurants where the In-Crowd, the Jet-Set, Those in The Know, the Movers-and-Shakers of the World will go to. There are usually at least 6 to 12 restaurants for those in the know to go to. For example, if you are in my City, New York and you are one of these people, "Those In the Know," you might go to any one of these restaurants. right now in the year 2011 these restaurants would be; Minetta Tavern,
Bar Pitti, The Waverly Inn, Pastis, Momofuku Ssam, The Standard Grill, John Dory at The Ace Hotel, and at least 6 others. Same goes for LA, London, Paris, Rome, and so-on.
In Venice there are many restaurants, but really just one more or less that "Everyone Who is Anyone" will go when in town. One, that one is "Harry's Bar." No other restaurant in the World quite like it. If you are of the Jet Set, The In Crow, those "In-The-Know," you'll know one thing for sure, when you go to Harry's Bar you will be amongst the all of
The "in Crowd" will be there and nowhere else. Well this is a bit of an exaggeration to make a point, but this point is true 85% of the time.
And of the place, Harry's Bar, Venice. And i keep saying Harry's bar Venice, for it is thee only one, but there are many others around the World with the same name. There is only one Great "Harry's Bar" and that is Harry's Bar, Venice at the Vaporetto stop of San Marco.
Yes, and of Harry's. The restaurant is Wonderful. It has a beautiful casual elegance in the decor. The place is always filled with the "Beautiful People," the service is great, and the food Fabulous. Though at a price. Harry's bar is very expensive. For some this is of no consequence, but if it is expensive for you, it is definitely worth a splurge. The place is awesome.
After-All, they invented the "Bellini" Cocktail here. And
Beef Carpaccio as well.
Over the years, everyone and everyone has passed through the doors; Kings, Queens, Presidents, Prime Ministers,
Rock Stars, Movie Stars, you name it. Too many to name, never-the-less, I will name some names; Ernest Hemingway, Grace Kelly, Onassis, Sir Winston Churchill, Humphrey Bogart, Mick Jagger, George Clooney, Jude Law, Gwyneth Palthrow and on-and-on. And you if you go, of course.
If you go to Harry's Bar, you will Love it. The place is filled with quite a exciting energy. It's a experience you'll always remember. So, do remember, The World's Coolest restaurnat, Harry's Bar, Venice that is.
 by Daniel Bellino Zwicke









HARRY'S BAR





   The World's Coolest Restaurant? Why, it's Harry's Bar, Venice of course. Without a doubt. There is no contest for any to compete. Well many will beg to differ, but I know better, and better than most. No Brag, Just Fact! Let me tell you why.
   If you are in any of the Great Renowned Cities of the World, cities such as; New York, Paris, Rome, Bangkok, Tokyo, London, Hong Kong, wherever. There will in all these cities be a number of restaurants where the In-Crowd, the Jet-Set, Those in The Know, the Movers-and-Shakers of the World will go to. There are usually at least 6 to 12 restaurants for those in the know to go to. For example, if you are in my City, New York and you are one of these people, "Those In the Know," you might go to any one of these restaurants. right now in the year 2011 these restaurants would be; Minetta Tavern, Bar Pitti, The Waverly Inn, Pastis, Momofuku Ssam, The Standard Grill, John Dory at The Ace Hotel, and at least 6 others. Same goes for LA, London, Paris, Rome, and so-on.
   In Venice there are many restaurants, but really just one more or less that "Everyone Who is Anyone" will go when in town. One, that one is "Harry's Bar." No other restaurant in the World quite like it. If you are of the Jet Set, The In Crow, those "In-The-Know," you'll know one thing for sure, when you go to Harry's Bar you will be amongst the all of The "in Crowd" will be there and nowhere else. Well this is a bit of an exaggeration to make a point, but this point is true 85% of the time.





Ernest Hemingway & Friends at Harry's Bar




And of the place, Harry's Bar, Venice. And i keep saying Harry's bar Venice, for it is thee only one, but there are many others around the World with the same name. There is only one Great "Harry's Bar" and that is Harry's Bar, Venice at the Vaporetto stop of San Marco.
Yes, and of Harry's. The restaurant is Wonderful. It has a beautiful casual elegance in the decor. The place is always filled with the "Beautiful People," the service is great, and the food Fabulous. Though at a price. Harry's bar is very expensive. For some this is of no consequence, but if it is expensive for you, it is definitely worth a splurge. The place is awesome.
After-All, they invented the "Bellini" Cocktail here. And
Beef Carpaccio as well.

If you go to harry's Bar, you will Love it. The place is filled with quite a exciting energy. It's a experience you'll always remember. So, do remember, The World's Coolest restaurant, Harry's Bar, Venice that is.


by Daniel Bellino Zwicke







HARRY'S BAR

The BAR







The GRITTI PALACE HOTEL


VENICE








ANYWHERE in VENICE

And WORLDWIDE















POSITANO

The AMALFI COAST




.