Burgers Pizza Pasta and ???
Wednesday, April 24, 2024
Best Italian Recipes Pasta Cookbook
Thursday, April 18, 2024
Decadent Chocolate Cake Recipe
CHOCOLATE GANACHE CAKE
- 8oz plain flour
- 12½oz caster sugar
- 3oz Cocoa Powder
- 1½ tsp baking powder
- 1½ tsp bicarbonate of soda
- 2 free-large Eggs
- 1 cup Milk
- ½ fl oz vegetable oil
- 2 tsp vanilla extract
- 250ml/9fl oz boiling water
For the chocolate ganache
Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in sandwich tins.
For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined.
Add the boiling water to the mixture, a little at a time, until smooth. (The cake mixture will now be very liquid.)
Divide the cake batter between the sandwich tins and bake in the oven for 25–35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.
Remove the cakes from the oven and allow to cool completely, still in their tins, before icing.
For the chocolate icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate melts. Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. Set aside to cool for 1–2 hours, or until thick enough to spread over the cake.
To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cakes. Carefully remove the cakes from the tins.
Spread a little chocolate icing over the top of one of the chocolate cakes, then carefully top with the other cake.
Transfer the cake to a serving plate and ice the cake all over with the chocolate icing, using a palette knife.
Sunday, April 14, 2024
Monday, April 8, 2024
Best Burger Wines Parings Burgers Cheeseburger
Thursday, March 28, 2024
Eater New York Foodie Guide NYC
Eater City Guide: New York is your go-to source for getting immersed in NYC’s famously vibrant and diverse dining culture. Offering context on how the local scene has been shaped by history, immigration, agriculture, and tradition, the guide offers vibrant, incomparable insight into the City That Never Sleeps and its one-of-a-kind food destinations and personalities. Through a narrative lens, readers will explore the best restaurants, food trucks, specialty shops, and farmers’ markets, digging into New York City’s key flavors and food culture, learning from those who’ve shaped and defined how the city eats.
This book will include:
- Guide to NYC essentials such as pizza, steakhouses, bodegas, and more
- Ideas for great places to eat near key sites, which are often surrounded by underwhelming tourist traps
- Brief history of the regional dining culture
- Plenty of maps that break down the must-visit spots and shopping destinations neighborhood by neighborhood
- Contributions from notable locals such as Philip Lim, Maangchi, and Alexander Smalls
- Weekend trip itineraries to eating destinations in the North Fork, Montauk, and the Hudson Valley
"What a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions look daunting, but as Child herself says in the introduction, 'If you can read, you can cook.'" —Entertainment Weekly
Thursday, March 7, 2024
Best Pasta Cookbook Amazon Recipes
Monday, January 29, 2024
Philly Cheesesteak Sandwich Recipe PA
PHILLY CHEESESTEAK - RECIPE
- 1 poundRibeye Steak (trimmed and thinly sliced)
- ½ teaspoonSea Salt (or to taste)
- ½ teaspoonBlack Pepper (or to taste)
- 1Sweet Onion (large, diced)
- 8 slicesProvolone Cheese (mild, not aged provolone)
- 4Hoagie Rolls (sliced 3/4 through)
- 2 tablespoonsUnsalted Butter (softened)
- 1Garlic Clove (pressed)
- 4-tablespoonMayonnaise (or to taste)
- 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!
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.
Best Italian Recipes Pasta Cookbook
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