Friday, October 25, 2019

Frank Sinatra Lemon Cheesecake Recipe



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LEMON RICOTTA CHEESECAKE

alla SINATRA




RECIPE 

 

Ingredients :

 

  • 3 lbs. whole milk fresh Ricotta
  • 1 tablespoon butter, softened
  • ¼ cup grated Graham Crackers
  • 1 teaspoon plus 1½ cups sugar
  • 1 cup Mascarpone
  • 6 large eggs
  • 2 teaspoons vanilla extract
  • 2 teaspoons grated lemon zest
  • 2 teaspoons fresh lemon juice

INSTRUCTIONS

 
  1. Place ricotta in a sieve over a bowl and let drain for 1 hour.
  2. Triple wrap the bottom and sides of 3×10-inch springform pan with aluminum foil. Butter the sides, bottom and rim of pan. Mix the smashed Graham Crackers with 1 teaspoon sugar and coat the pan.
  3. Preheat the oven to 350ºF. Fill a teapot with water and bring to a boil. Place the Mascarpone in the bowl of an electric mixer and beat until light. Transfer to a small bowl; then add ricotta and lemon zest to bowl of electric mixer. Beat at low speed until smooth. Beat in the eggs one at a time until smooth. Beat in the remaining 1½ cups sugar. Continue to beat until mixture is very smooth. Beat in the Mascarpone, vanilla and lemon juice. Pour into the pan and smooth the top.
  4. Place the pan inside a roasting pan whose sides are not higher than the cake pan. Open oven and pull rack out halfway — make sure it’s stable. Place pan on rack, then pour in the boiling water from the teapot into the larger pan to within 1 inch of the top of the smaller pan. Bake for one hour and 15 minutes. Test with finger — the top should spring back a bit. Give the pan a shake — if the batter ripples under the surface too much, it probably needs more time. It should be slightly golden on top. Note: Cooking times will vary dramatically depending on your oven, the pan you are using for the water bath and what type of fresh ricotta you are using. Start checking at 1 hour and 15 minutes. If you have a Thermapen (highly recommend!), use it to test the temp of the cheesecake, and remove the cheesecake when the thermometer reads 150-155ºF. 
  5. Remove and let cool to room temperature in the water bath. Refrigerate overnight or for at least 4 hours before serving. It will firm up as it rests.
  6. To unmold, slide a thin knife around the cake edges. Release the sides of the springform pan. Refrigerate until serving.
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Frank Sinatra dining-out with Wife Ava Gardner

And LEMON CHEESECAKE for DESSERT


FRANK SINATRA SUNDAY SAUCE

And DOLLY SINATRA'S SPAGHETTI MEATBALLS
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SUNDAY SAUCE alla SINATRA

DOLLY SINATRA'S MARINARA SAUCE

MEATBALLS

and More ...



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Worlds Best Ragu Bolognese Recipe

BolognesePICIiiRECCIPE

Pasta w / Ragu Bolognese

and The Worlds Best 

 

The Best Things in Life are Free ... It's a great old saying. A wonderful old song was evven written on the sbject. The song The BEST THINGS in LIFE are FREE starts out with the lines "The Moon Belongs to Everyone. The Best Things in Life are Free." The song mentions "Flowers in Spring," "Robins that Sing," and "The Sunbeams that Shine." They don't mention Bolgonese Sauce, though they easily could, for it is without question, one the Best Things in life, and it certainly is one of "The Best Things Ever." No doubt. And it can even be free, and if not free, and if you are making it, and paying for the ingredients to make it, it may not be free, but it's dam near it, costing a measly .95 Cents to serve a portion of it. Bolognese the taste is so devine, almost orgasmic, "seriously, it is." It's that good. The taste of properly made Ragu Bolognese, dressing whatever pasta you choose; Spaghetti, Tagiatelle, Rigatoni, whatever, a proper made Ragu Bolognese is one of the most devine dishes imaginable. The great Marcell Hazan said of it, "There is no more perfect union in all Gastronomy than the marriage of Ragu Bolognese and homemade Bolognese tagliatelle." Well I couldn't agree more with Marcella, except that, though homemade tagliatelle is absolutely wonderful, it is not absolutely essential for the great dish of Pasta w/ Ragu Bolognese, they very most improtant element is that you have a perfectly made Ragu Bolognese, the thing that will give the dish 90% of its unmatchable sinfully luscious flavor. The Pasta and the grated Parmigiano Reggaino are great, but "it's all about the Bolognese (Sauce)."

There are many great dishes in the World, and of many different international cuisines, but nothing quite like a well made "Ragu Bolognes," trust me. I love a great Bouf Bourgonnone, Coq au Vin, Foe Gras, Vietnamese PHO, lush American BBQ Ribs, the perfect Hamburger, a juicy Prime New York CUt Sirloin Steak, Tandoori Chicken, a NY Pastrami Sandwich, Belgian Chocolate, perfectly Roast Chicken, I could go on and on, I love these dishes and a couple hundred more, but there is no dish that I love more than a properly made Bolognese, and no Bolognese Sauce that is better than mine, "None," not Marcella's, not anywhere in Bologna, Italy, nor anywhere in all of Emelia Romagna the region it comes from. I know it may sound pompous and egotistical for me to brag about my Bolgonese as I do, and I know people would call me insane, for me to think that of all the great Italian Chefs all over Italy and especially in Emeia Romagan, that I would have the nerve to think that I make "The Worlds Best Bolognese," but it's TRUE, "I do!" I make without a doubt, the single Best Ragu Bolognese in the entire World. Yes it may sound absurd, but absurd it's not. Just ask the some four or five-hundred people who've had it, they'll all confirm the fact that the worlds single best tasting most perfect Bolognese Sauce is made by none other than Italian-American Italian-Cookbook Author (formerChef) Daniel Bellino Zwicke of Greenwich Village, New York.

I was taught the recipe of this the Worlds Greatest Bolognese when I was a cook at the now defunct Caio Bella Restaurant, up on Thrid Avenue at 75th Street in New York back in 1987 by Chef Pasquale, sorry I can't remember his last name. Anyway, Chef Pasquale was from Brindisi Italy, a city in the South of Italy in the region of Puglia. Pasquale started working in kitchens in Brindisi where he first honed his craft. He later went on to work in kitchens in Milan, Bologna, Parma, London, and Tokyo, Japan before moving to New York and becoming the Head Chef at the restaurant Mezzaluna, the 1st restaurant to make and serve real Italian Pizza made in a wood-burning Pizza Oven in New York and in the United States. The restaurant was a big hit, and a couple of the waiters at the restaurant, a guy named Rocco and my ex-boss Enrico Proetti wanted to go out on their own and open their own restaurant, and so they did. They got togehter with a wealthy older Italian man "Fred" who became their partner and put up all the cash to open the restuarant up the street, called Caio Bella. Caio Bella was a big success, and a quick one at that, and it was soon one of the hottest restaurant of the day, back in 1987 when I went in looking for a job. I met Pasquale, we chatted, I told him about my background and my asperations with Italian Food. Pasquale hired me, and the rest is history. I had mostly worked in French Restaurants before that, and I'd gone to New York Technical College in Brooklyn where they taught Classical French Cusisine, which is the food I wanted to cook when I first got started. Yes I first wanted to cook French. But after I made my first trip to my ancestral home of Italy in the Summer of 1985, I caught the bug, and from then on, i wanted to cook authentic Italian Food. I soaked up and learn all I could of true Italian Food, made the Italian way, and I don't mean Italian-American, but by Italians. So I decided I needed to get a job at a great Italian Restaurant in New York that had a great Italian Chef from Italy. I went to Sandro's and Arqua first, and they both offered me jobs, but when I went up to Caio Bella and Chef Pasquale hired me as a line-cook, I decided to take the job at Caio Bella.

Pasquale was a great teacher, and he showed me personally how to make all the dishes on the menu, including his great recipe for Ragu Bolognese. I made it just the way Pasquale showed me how to make it, and from then on, I was the person at Caio Bella who always made the Ragu Bolognese. Pasquale liked the way I made it, exactly the way he showed me, and that was that. And I've always made my Bolognese just like that. No matter what others may tell you, every Bolognese is at least a little different from all others, and so was Pasquale's which latter became mine, and ever since I've made it at Caio Bella in 1987, I've never tasted one quite like mine, which as you know by now, is "The Worlds Best Ragu Bolonese Ever." No Brag, Just Fact as Walter Brennan used to say in his Cowboy TV Show back in the 60s.

In 1998 I finally acheived my dream of opening my own restaurant. I opened up what turned out to be the 1st Ever Venetian Wine Bar (Bacaro) in the United States of America in Bar Cichetti. I was the Chef / Wine Director and managing partner of Bar Cichetti. I received numerous accolades from the New York Times, Time Out Magazine, New York Magazine and other publications, including my favorite one of all, a 5 page spread about me and my restaurant Bar Cichetti, and my favvorite line of all from The Journal of Italian Food Wine & Travel Magazine which saide, "Daniel (Bellino Zwicke0 makes the Best Ragu Bolognese in America." Yes they said that, I couldn't agree with them more.

  Thanks, Daniel     RECIPE for The WORLDS BEST RAGU BOLOGNESE by #DannyBolognese The Recipe is in The RAGU BOLOGNESE COOKBOOK   PASTA with RAGU BOLOGNESE SAUCE is The BEST DISH EVER INVENTED   #BestDishEver   #DannyBolognese   .

Best Pizza in Salerno Italy LArchetto

 
GERARDO
 
Manning his PIZZA Oven
 
L'ARCHETTO PIZZERIA / TRATTORIA
 
SALERNO
 
ITALY
 
https://www.instagram.com/p/B03J5UInZ9-/
 
 
 
 
He makes the Best Pizza in all of SALERNO, and Better Pizza than most famous Pizzerias in NAPOLI. I like his Pizza far better than the Pizza I had at Di MATTEO in Naples which I felt was quite soggy in the center as much in the Pizza in Naples is. The pizza in Salerno is made thicher and crunchier, and to me, it's better. I absolutely love thee way Gerardo makes his Pizza at L'Archetto. It's delish.
 
 
 
PIZZA DIVAOLA by GERARDO
 
 
"Yumm" !!!
 
 
 
 
 
POSITANO
 
The AMALFI COAST
 
GUIDE BOOK / COOKBOOK
 
 
REGIONAL RECIPES of NAPLES
 
ISCHIA POSITANO The AMALFI COAST
 
ITALY
 
by #DanielBellinoZwicke
 
Another Shot of GERARDO
 
L'ARCHETTO
 
 
SALERNO
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L'ARCHETTO
TRATTORIA / PIZZERIA
SALERNO
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GERARDO
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My Plate of SPAGHETTI con VONGOLE e COZZE
Made by GERARDO'S WIFE
1aaaaaLArchettoMENU.png
The MENU
L'ARCHETTO
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I had some Nice Juicy WATERMELON after both
of my Meals at L'ARCHETTO
Only 2 EUROS
This whole Trip (ITALY 2019) I had a lot of WATERMELON, which they just call MELONE in SALERNO NAPOLI and all over The AMALFI COAST, ISCHIA and CAPRI
CAMPANIA, ITALY
1aaaLARCHEttoAMAROcapo.png
A Glass of AMARO CAPO
At L'ARCHETTO
Compliments of GERARDO and His WIFE
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SUNDAY SAUCE
by DANIEL BELLINO ZWICKE
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New York $3 PBR Pabst Blue Ribbon Beer


$3 PBR Pabst Blue Ribbon Beer


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New York and the $3.00 PBR, Pabst Blue Ribbon Beer has been a God-Send to many New Yorkers. As you all know, the US Economy has been in the Shitter for the past 5  years or so.
Many people are out of work, and many who are working, are taking home Half-as-Much Money or more of what they used to make. People have had to buckle down and give up or curb many things they enjoyed previous to the current state of our economy, which is in almost a Depression Era State.
Yes, everybody says that we are not in a Depression, we're in a recession. Those are the Rich and Well-Off, The 1%-ers  talking. To many, the state of our Union and their feelings are of Depression.
So, because of the Terrible State of our Economy you have given up eating out 3 times a week, you buy less clothes, spend less on Entertainment and any number of things. You haven't had a vacation in the past two years, maybe more. You've given up a lot. We all have.
Now when it comes to socializing, going out for a few Beers or Cocktails with some friends, you've had to cut back on that too. But hey, you gotta draw a line somewhere, and everyone is entitled to a few drinks to unwind every now and then, and to be with friends. Yes times are bad, people are hurting, you need your friends more than ever. And having a few Beers or Drinks is one of the most common adult ways to do so. It's natural and part of everyday life. You should be able to have two or three drinks or beers and not have to spend a small fortune doing so. You should be able to have 2 beers for about $10 including tip, and about $16 for tow drinks including tip. That's reasonable. That's what most people pay around America, and even less. But we don't live in America, we live in the greatest City in The World, New York, and Cocktails and Beers here can be oh-so-dear. "Expensive!" Expensive as Hell, "Ridiculously Expensive." It's absurd and outrageous, with many places thinking it's normal and OK to charge $16.00 or more for a measly little Cocktail made by a friggin so-called "Mixologist." Ha!  It's not OK, what's a person to do? So yes, we live in New York, and having a couple cocktails here can be a costly undertaking.. What is a Poor Working Guy or Working Girl to do??? Well Boys and Girls, let's Thank God for that great thing of wonder and the Bars and establishments who so graciously and kindly serve it, The $3.00 PBR, That's right, a $3.oo Beer in The Land of The Over-Priced $16.00 Cocktail, Manhattan, New York, NY..... It's quite Sad, Greedy too, not to mention "Ridiculous Ludicrous and Insane."  
Yes, Thank God and let's thank the Kind-Hearted proprietors who serve $3.00 PBR'S or any Beer for just $3 or $4 in a New York Bar. You are doing your fellow man a public service and we thank you for that. Whoever you are, you are to be commended, and Shame-On-You, all those places that serve $14 PLUS Cocktails. "RIP-OFF" !!! Wish the masses would Boycott these places and patronize places like Blue & Gold Bar, 7B, and anyplace who has a heart. Bars that serve 3 and 4 Dollar Beers.
I just have to say, it's great to go to a place like Blue and Gold Bar on East 7th Street and know that you can have 3 or 4 Beers for just $12 to $16, accounting for a Buck a Pop for the Barkeep. Now that's pretty good. I have had the best times hanging at Blue & Gold with some friends. You sit at the Bar or get into a nice comfy booth, drink your Beers ($3 PBR'S), relax, listen to the Music, Chit Chat, and just enjoy, and it's not going to cost you The Shirt Off Your Back.
Yes, you can have 4 Beers, tip included for the price of 1 Rip-Off Drink at one of those Rip-Off Joints. And if you are Dumb enough to have four drinks in one of those places, guess what it's going to cost you? About $75 my friend.
Well, do the Math, and if you can afford $75 for only 4 drinks, God Bless You. And if you can't, you've got an alternative. Right, your local $3.00 PBR Joint. They're a God-Send.
 Daniel Bellino Zwicke

 Copyright 2008 Daniel Bellino Zwicke

PLACES To GET A $3.00 PBR in NEW YORK

BLUE & GOLD BAR in the East Village, on East 7th Street between 1st and 2nd Avenues. Blue & Gold has long been a favorite of mine ever since I lived in the East Village from 1982 to 1994. It's just a cool ol normal old style bar with a pool table, standard 50's 60's Bar Decor, and Best-of-All $3.00 PBR'S and $6.00 Cocktails. I love it.7B   a.k.a. The Horseshoe Bar, also in the East Village, a bastion of cheap and fare prices in Manhattan and Land of The $3.00 PBR and other $3 and $4 Beers.  7B  is located on the corner of Avenue B at 7th Street, hence the name "7B"  ... The nickname Horseshoe Bar comes from the shape and dimensions of the bar, "Horseshoe Shaped." The bar has been the setting of numerous movie shoots, including the scene in Godfather II when Frankie Pantangeli (Frankie 5 Angels) goes to this bar for a meeting with the Rosato Brothers, and Danny Aiello raps a Piano-Wire around his neck. A scene from Crocodile Dundee and other movies as well ....  But Best of all, at 7B they serve $3.00 Beers, cheap drinks, and they have a photo and sell Potato Chips and Pretzels which practically no bars in Manhattan ever do any more. And this is a good thing when you get the munchies from the Beer. Glory Hallelujah, thank God for 7B .. 


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The BIG LEBOWSKI COOKBOOK

Daniel Zwicke



NEW YORK & The $3 PBR RE-VISITED 2019  


I first wrote this piece way back in 2008. I was unemployed at the time, and not doing as well as I am today. What a difference a decade makes. No, I'm sill not rich, no where near it, though I have saved a bit more money, and definitely doing a lot better than I was when I wrote "New York & The $3 PBR," and how much it meant to me, and a good many New Yorker's at the time when New York and America had gone into a major recession and financial downturn. Many lost their jobs, as did I, and millions other fellow Americans. Many lost their jobs, and got new jobs at half their previous pay and even worst. And on top of it, the average price of a cocktail in New York was somewhere around $14, and many places at $16 &$17 before tip. Just figure on Twenty Dollars a drink at those places. And with sky-high rents, what was a person to do? If you wanted to go for 2 or three drinks, it could cost you $40 to $60 just for  a few drinks. Again, "What is a person to do?" I person has to drink, doesn't one? Well no, it's not really a necessity, like, air, water, food. Or is it? Yes, for many it is. The ability to go out for two or three drinks, and not pay, "An Arm & a Leg" so to speak. Shouldn't your average Jane or Joe Shmoe be able have two or three drinks for just about 20 Bucks or less, including tax, tip, drinks, everthing? "Hell Yeah!" Well my good friends, just like back in 2008 when I wrote New York & he $3 PBR, believe it or not, you can still go to bars in NY and get a three dollar beer, a $3 PBR, and even for just $2.00 ... "I Love it!" This is certainly good news. I was thinking about those places, and wondering, did they still have $3 Beers? Yes They do. There are even places where you can go and get a Shot & a Beer for just Six Bucks. Yes I said $6.00 ... "Well, where the Hell are they," you want to know? Read on my friends.


WHERE to GET $3 BEERS & MORE CHEAP DRINKS in NEW YORK ?

BLUE and GOLD BAR ... East 7th Street, EAST VILLAGE, NY NY  ... "They Still Got $3 PBRs" and you can get a SHOT & BEER for just $6. ... "Still my Favorite Bar" in New York


7B Horseshoe Bar at the corner of East 7th Sreet & Avenue B in he East Vilage of New York ...  Yes they sill have $3 PBRs and other Beers, and one of the Very Few Bars in NEW YORK where you can still buy Pretzels & Potato Chips , "Love It!"
169 BAR ... Lower East Side, NEW YORK NY ...  $3 PBR'S, GENESSEE CREAM, MILLER HIGH LIFE, MILLER LITE and other Beers.

RUDY'S ... 627 9th Avenue "HELL'S KITCHEN" NEW YORK NY, between 44th & 45th Streets ... Pitchers of BEER for Only $8.00 & FREE HOT-DOGS .. $3 Pints of RUDY'S BLONDE LAGER

MILANO'S "New York's Favorite Dive Bar" ,, 51 East Houston Street, New York, NY .. No, they may not have $3 PBRs, but $4 cans of ROLLING ROCK, a great Jukebox, and the fact that it's NYs Favorite Dive Bar is good enough for me. I've had lots of wonderful times here, spent banging back a few brews, dropping cash into the Jukebox to play all my favorite songs (NO HIP HOP RAP CRAP), and sing along with my Pals. We've had many legendary nights here.


 
MilanosBARmenu

Milano's Bar

Note Old CASH REGISTER





  WELCOME to The JOHNSON'S ... 

123 Rivington Street, NY NY ... 

$2 PBR'S  

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Welcome to The Johnson's





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Fried Chicken Sandwich Wars Popeyes ChickFila

 
PopeyeChickenSANDWICHES

A Yummy Popeye's Fried Chicken Sandwich

"YOU CAN'T HAVE ONE"
 
In this day and age and for a long time, there is always some sort of new craze and latest thing going on. In the late Summer of 2019 the latest new craze is fast food Popeye's Fried Chicken and their new Fried Chicken Sandwich and the Chicken Sandwich Wars going on between Popeyes and Chick-Fil-A over who has the Best Chicken Sandwich of all, Popeyes Won the War. Or did they. The war is not over, but it seems most people like Popeyes Fried Chicken Sandwich better than Chick-Fil-A who up to this point in time has been by far the undisputed King of The Chicken Sandwich in America. That was, until Popeyes came out with their own version of the Fried Chicken Sandwich which many feel is a whole lot tastier. The King has been dethroned. What do you think? We want to know.

Popeyes released their Fried Chicken Sandwich on August 12, 2019. The sandwich features a nice crunchy piece of Fried Chicken Breast on a Brioche Bun with Pickles and Mayonnaise. The sandwich comes in two versions, one with regular mayonnaise and one with spicy mayonnaise. Popeyes Chicken Sandwich was an instant success and followers quickly started a massive Buzz on Social Media for their Love of Popeyes Fried Chicken Sandwich. Debate over Chicken Sandwiches and whose is the Best and whose is not has dominated social media in the past few weeks, and just two short weeks after Popeyes launched their Chicken Sandwich, they announce the Sandwich was Sold Out and could not be had anywhere. People went nuts. One man in Houston Texas went as far to pull out a Gun and demand a Popeyes Chicken Sandwich at Gun Point. When will it come back. Popeyes promises, it will be soon. But when? If you go to the Popeyes website, it says CHICKEN SANDWICH Be Right Back. "But when?"



PopeyesBeRIGHTback.PNG

 
I myself have been a long time fan of Popeyes Fried Chicken. Their Fired Chicken and Bisquits are absolutely Great. They use fresh bought chickens, make it fresh, it's tasty and nice and crunchy, and their biscuits are to me, the Best in The Business. Popeyes is a great company. They make the best Fries around, rice, and other items too, including tasty Louisiana Fried Shrimp.
Dam I missed out on getting one of those Chicken Sandwiches, but like millions of people all across America, I'm waiting to sink my teeth into one of those tasty suckers just as soon as they come out. I'll be at Popeyes on West 14th Street in Greenwich Village New York to get mine. Heck I'll get two, or 3 or even four. I Love my Fried Chicken.

And speaking of Fried Chicken Sandwiches, and New York, we've got a great local one at Blue Ribbon Fried Chicken in the east Village of New York. They make the Best Fried Chicken in town, and of course an awesome Chicken Sandwich to boot.
So I wait with baited breath for my very own Chicken Sandwich from Popeyes. But until then, I think I'll go get one at Wendy's, then make a trip to Blue Ribbon Fried Chicken where I haven't been to in a while, and I'm due for a trip, especially now that I'm going crazy like everyone else, I want my Popeyes Fried Chicken Sandwich, I can't get one yet, so I'll settle for some others for now. Or better yet, I'll make one of my own with recipes in The Badass Cookbook will do me for now.


  Basta!




ChickSANDWICHwendys.PNG
   
WENDY'S FRIED CHICKEN SANDWICH

IT SUCKS !


Update : Well, with all the hoopla with the Chicken Sandwich Wars and missing out for now on trying the highly touted Popeyes Chicken Sandwich and Wendy's bragging about their sandwich, I figured I'd go over there and try one Chicken Sandwich at Wendy's. What a gip. "It Sucks." Not even close to being good. It reminds me of the very sub-par Chicken Sandwiches put out by both Burger King and McDonalds, they both suck, as does Wendy's, I'm sorry to say. I wanted it to be good, but no, it wasn't. No I haven't been so lucky yet to try Popeyes Chicken Sandwich
, but knowing how good the food is at Popeyes and by the looks of the sandwich in pictures, it looks Dam Good, and I'll bet it is. So, until that fine day when I get to finally sink my teeth into Popeyes Sandwich, I'll just Dream about it for now.


 
BadAssCOOKBOOK

LEARN HOW to MAKE

a FRIED CHICKEN SANDWICH

At HOME RECIPE

And

KFC KENTUCKY FRIED CHICKEN SECRET RECIPE

Inside The BADASS COOKBOOK

 
PopeyesSandwichEMERIL.PNG

CHEF EMERIL LAGASSE TWEETS

About POPEYES FRIED CHICKEN SANDWICH





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Rolling Stones Love McRIB Keef





The ROLLING STONES & The McRIB


"Watch The VIDEO"







KEITH RICHARDS The ROLLING STONES & The McRIB


Keith Richards, Ron Wood, and Charlie Watts talk about the McRIB, how much they all love it, and how they were worried whether it would ever come back or not, as well as if their band The ROLLING STONES would ever tour again or not. They were quite worried as they love ordering tons of McRib Sndwiches for themselves and their crew wherever they are and when they're on the road doing concerts in various cities around the World, whether they're in New York, New Jersey, Philadelfia, Baltimore, Chicago, Boston, Sydney, Milan, Rio, or whereever, The Boys want their McRibs. Only problem, they never know wehn they can get them, so Keith Richards did some leg-work and came up with a solution. Keef found a recipe on how to make and re-create that awesome sandwich that the band just can't get enough of, the McDonalds McRIB Sandwich. Keff says, "the recipe is in The Badass Cookbook, and it's absolutley Badass. Problem solved.

Keith like to make McRibs at home for himself, his wife Patty and the kids, but he's not going to make them on the road for the band and their large crew, so the Rolling Stones have hired Chef Daniel Zwicke to tour with them and make McRibs, Chili, Buritos, Tacos, and other items the Rolling Stones like to eat when they're all on tour. Wow, Keith, what a brilliant idea. 

So there you have it folks, the Rolling Stones fix on that now age-old-problem of the usual unavailability of McDonalds beloved McRib Sandwich. Make them at home. The recipe in the Badass Cookbook, by Daniel Zwicke, and is available in paperback and Kindle on Amazon.com

BASTA !





KEEF COOKS


RECIPES from The BADASS COOKBOOK




COOK LIKE KEITH RICHARDS

RECIPES in The BADASS COOKBOOK




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Best Italian Recipes Pasta Cookbook

  SEGRETO ITALIANO FAVORITE ITALIAN DISHES  And SECRET RECIPES AMAZON.com SEGRETO ITALIANO From BEST SELLING Author DANIEL BELLINO "Z&q...