Burgers Pizza Pasta and ???

Monday, April 8, 2024

Best Burger Wines Parings Burgers Cheeseburger

AGNESE'S BURGER

PERFECT BURGER WINE PAIRINGS

by AGNESE GINTERE

MAKING The BURGER

AGNESE GINTER

BEST PIZZA WINE PAIRINGS

HOW to PAIR WINE with PIZZA

by AGNESE GINTERE

Thursday, March 28, 2024

Eater New York Foodie Guide NYC

The EATER Guide to NEW YORK CITY

AMAZON.com

A comprehensive food-lover’s guidebook to New York City from Eater, the online authority on where to eat and why it matters.

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

Built on the unrivaled authority of Eater’s networks of local writers and editors, who live and breathe their hometown food scenes, this book is perfect for locals and travelers alike who are hungry to explore the best the city has to offer, based on the advice of in-the-know NYC natives.

ORDER YOURS TODAY !!!

SUNDAY SAUCE !!!!

AMERICA'S FAVORITE

ITALIAN-AMERICAN COOKBOOK

SUNDAY SAUCE

WHEN ITALIAN AMERICAN COOK

BEST SELLER LIST for 2 YEARS

AMAZON.com

MASTERING The RT of FRENCH COOKING

by JULIA CHILD

BEST SELLING FRENCH COOKBOOK of ALL-TIME

Perfect for any fan of Julia Child—and any lover of French food—this boxed set brings together the two volumes of the acclaimed best-selling classic cookbook, Mastering the Art of French Cooking.

"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

AMAZON.com

PASTA GRANNIES COOKBOOK

BEST SELLING PASTA COOKBOOK

AMAZON.com

AMAZON.com

Thursday, March 7, 2024

Best Pasta Cookbook Amazon Recipes

BEST PASTA COOKBOOKS

AMAZON.com

AMAZON.com

SUNDAY SAUCE is # 7 BEST SELLER PASTA COOKBOOKS

SUNDAY SAUCE

# 7 BEST PASTA COOKBOOKS

# 14 BEST ITALIAN COOKBOOKS

AMAZON BEST SELLER LIST

AMAZON.com

Monday, January 29, 2024

Philly Cheesesteak Sandwich Recipe 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" !!!

AMAZON.com

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

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Tuesday, January 23, 2024

KFC Secret Recipe Fried Chicken Kentucky

KFC FRIED CHCIKEN

SECRET RECIPE

COLONEL SANDERS SECRET FRIED CHICKEN - Recipe

SECRET RECIPE - 11 HERBS & SPICES

INGREDIENTS :

2 cups all-purpose flour

2/3 tablespoon salt

1/2 tablespoon dried thyme leaves

1/2 tablespoon dried basil leaves

1/3 tablespoon dried oregano leaves

1 tablespoon celery salt

1 tablespoon ground black pepper

1 tablespoon dried mustard

4 tablespoons paprika

2 tablespoons garlic salt

1 tablespoon ground ginger

3 tablespoons ground white pepper

1 cup Buttermilk

1 Egg, beaten

1 Chicken, cut up, the breast pieces cut in half for more even frying

Canola oil

1) Mix the flour in a bowl with all the herbs and spices; set aside.

2) Mix the buttermilk and egg together in a separate bowl until combined. Soak the chicken in the buttermilk mixture at room temperature, 20-30 minutes.

3) Remove chicken from the buttermilk, allowing excess to drip off. Dip the chicken pieces in the herb-spice-flour mixture to coat all sides, shaking off excess. Allow to sit on a rack over a baking sheet, 20 minutes.

4) Meanwhile, heat about 3 inches of the oil in a large Dutch oven (or similar heavy pot with high sides) over medium-high heat to 350 degrees. (Use a deep-frying thermometer to check the temperature.) When temperature is reached, lower the heat to medium to maintain it at 350. Fry 3 or 4 pieces at a time, being careful not to crowd the pot. Fry until medium golden brown, turning once, 15-18 minutes. Transfer chicken pieces to a baking sheet covered with paper towels. Allow the oil to return to temperature before adding more chicken. Repeat with remaining chicken.