Wednesday, March 22, 2017

ODEON - Painting

 
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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Sunday, March 19, 2017

Saint Josephs Day Feast

Festa di San Giuseppe

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SICILIAN AMERICAN FOOD WINE & TRAVEL CLUB

Our Saint Joseph's Day Feast at CAIO VINO Restaurant,  New York

Author Daniel Bellino, Silvio, Paola, Carolina, Linda, and ???



Our Sicilian American Group celebrated another Festa di San Giuseppe today. It was another wonderful day of getting together with friends around the Sicilian Table and the most important holiday of all to Sicilian as it celebrates the Patron Saint of Sicily,         Saint Joseph, aka San Giuseppe ...
Their was a great famine in the Middle Ages and Sicilians prayed to their Patron Saint San Giuseppe to let it rain so crops could grow and the people might be fed. These Sicilians who prayed to San Giuseppe that if he answered their prayers that they would have a great feast to celebrate and honor him. It rained, crops grew, and the people kept their promise to Saint Joseph and had feast all over Sicily to celebrate the Saint and the occasion .. It is now tradition to celebrate and on honor Saint Joseph every march 19th .. We have traditional foods that are prepared and eaten at our Festa di San Giuseppe like Maccu (Fava Bean Soup0, Pasta con Sarde (Pasta with Fennel, raisons, and Sardines), and Sfinci (Saint Josephs Day Pastry) of baked or fried dough filled with Sweet Ricotta and Candied Fruit.
So it was, once again that our little group of about 50 once again celebrated San Giuseppe at our favorite Siclian Restorante in New York, Cacio e Vino on Second Avenue in New York's East Village, a neighborhood that at one time was great Sicilian enclave in New York that housed non other than one Charles "Lucky" Luciano who moved to the Lower East Side of New York in 1907 when his parents Antonio and Rosalia immigrated to the United States from Lercara Friddi, Sicily when young Salvatore (Lucky's real first name) was 9 years old ...
Anyway we had a wonderful dinner with our traditional menu of Maccu (Fava Soup), Caponata, Arancini (Sicilian Rice Balls), Sicilian Pizza, Pasta con Sarde, and Saint Josephs Day Pastry, Sfinci ...


See the pictures and for some great recipes of Sicily's favorite dishes, see Grandma Bellino's Italian Cookbook / Recipes From My Sicilian Grandmother                                    

by Daniel Bellino "Z"


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Our MACCU




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Our SICILIAN PIZZA with ANCHOVIES
and a Glass of NERO d'AVOLA
Yummm !!




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Our PASTA ????

PASTA con SARDE





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DOLCE

SFINCI al SAN GIUSEPPE



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GRANDMA BELLINO'S ITALIAN COOKBOOK

Recipes From My Sicilian Grandmother

by Daniel Bellino "Z"





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FRANK SINATRA








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Salvatore Lucinao
aka
CHARLES "LUCKY" LUCIANO
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Tuesday, March 14, 2017

How to Cook Perfect Steak







PERFECT COOKED STEAKS

at HOME

RECIPE in BELIEVE IT or NOT ??? !!!

GOT ANY KAHLUA ?

aka

The BIG LEBOWSKI COOKBOOK by DANIEL ZWICKE






GOT ANY KAHLUA ? 

Recipes

WHITE RUSSIANS

COWBOY CHILI

GOOEY CHOPMEAT

and YES

The PERFECT STEAK





JAMIE OLIVER COOKS FLAT IRON STEAK
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VIDEO

Daniel Bellino Zwicke Cooks

The PERFECT GREENWICH VILLAGE NEWPORT STEAK

with BORDEAUX CHIANTI REESE'S PEANUT BUTTER CUPS

and The ROLLING STONES





HANGER STEAK in GREENWICH VILLAGE


Daniel Bellino Zwicke




Screen Shot 2015-09-07 at 12.01.18 PM


THE BADASS COOKBOOK

SECRET RECIPES

by Daniel Zwicke




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Sunday, March 12, 2017

PJ Clarkes Burger

 

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PJ Clarke's

Upper East Side of Manhattan

New York, NY

photo Copyright Daniel Bellino-Zwicke

Are you a True Downtowner who has found themselves for one reason or another has found themselves on the Upper East Side and needed a good place to have a drink and grab a good Burger. You need a good joint, not a obnoxious Sports Bar with 20 annoying Flat Screen TVs. You're not from BumFu_k Iowa, so Applebee's or Tj McFunsters just won't do. You're a Downtowner, you need a inexpensive, unpretentious, non-contrived place with a Cool Vibe. Well for years now, my Go-To all-around place on the Upper East Side (for the Rare Times I'm in that neighborhood) is without question PJ Clarke's. The ambiance is beyond compare, wonderfully well worn, charming, and awash in History.

PJ Clarke's was one of Sinatra's Favorites along with the 21 Club, Jilly's and Patsy's on 56th Street. And speaking of Sinatra who recorded a wonderful version of "One For My Baby" which was written at PJ Clarke's on a Cocktail Napkin by the great Johnny Mercer in 1941.
When I go to PJ Clarke's, I'm thinking of a Burger, a Beer, and an order of Onion Rings. With all the rage of Burger's these days, PJ Clarke's has been serving one of New York's tastiest Burgers for close to a Hundred Years. Even Jackie Kennedy loved PJ Clarke Burgers and ate them often. And Nat King Cole Proclaimed after eating a tasty Bacon Cheeseburger that it was the Cadillac of Burgers. "You know Nat, I agree." And combined with the wonderful ambiance, History, and allure of the place, PJ Clarke's just ca not be beat. Try it!
by Daniel Bellino Zwicke
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ONE of FRANK'S FAVORITES
"Frank Sinatra That Is" !!!
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Saturday, March 11, 2017

Kevin Zraly BRUNELLO Seminar



Yes there was a Triple Header of Brunello the other day. Well two days and for me any way. The Main Event of Benvenuto Brunello, or as we New York Italian Wine People call it, simply "The Brunello Tasting" which is held every year in New York and a few other chosen cities around the globe. The tasting is for the release of the latest and current vintage of one of Italy's and the World's Great Wines, Brunello di Montalcino ... Wines made of 100% Snagiovese Grosso aka Brunello. Wine made only in Montalcino (nowhere else in the World). Wine made in the highest standards of winemaking and according to the standards and specifications of The Consorzio Del Vino Brunello Di Montalcino and the Italian Goverment.  Brunello must be aged for 2 years in oak barells and 2 years in bottle before being released 4 years after the vintage and 5 years for Brunello deamed Riserva. Thus at this Brunello Tasting in 2013, The Brunello Consorzio and its producers .... KEVIN ZRALY TALKS BRUNELLO    "Brunello Seminar-Tasting Gotham Hall"


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"THIS GUY KNOW WINE !!! "


"DON'T TOUCH IT, DON'T TOUCH IT" !!!



The Great Kevin Zraly held a Brunello Seminar at The New York Brunello Tasting 2013 ...And for the few lucky enough to attend, it was quite a great event. Great, yes great, and Mr. Keven Zraly in my book is quite great when it comes to knowledge of wine, his Love and approach to it, drinking, tasting for his own pleasure and knowledge as well as the Drinking, Tasting, and Education Kevin imparts on those in his classes, readers and owners of his famed Windows On The World Wine Course (Book), and anyone as I've Just said "Lucky Enough to Attend One of Mr. Zraly's Wine Seminars," in this case for one of Italy's and The World's most esteemed wines and one of Kevin's 3 Favorite Wines (Kevin's words) Brunello di Montalcino.    "Don't Touch It! Don't touch it !!!" shouts Kevin Zraly, near the beginning of his seminar. He know there are always people on every level of experience at any one of the many wine seminars he has conducted over the years, including the most experienced and at least one or maybe several people who have never ever been to a Seminar Wine Tasting like this in their lives. This maybe their first one, "Don't Touch Don't touch!!!" It's quite funny and a bit shocking the way Kevin does these as he sets the tone for his style of wine seminar, which is "No Muss No Fuss No BS," and as Mr. Zraly says no English Poetry, in an effort to say there will be none of that overdone pontification, just straight normal talk, and talk even a beginner could grasp about wine, and with Kevin his approach will make you love the object and the subject of "Wine" even more. That's what a great wine educator does. There are not many better than Kevin Zraly, "if any?"    Yes, the seminar was quite wonderful. If being at the most important Brunello Tasting of the year wasn't enough, and being the first in the World to taste the 2008 Vintage and 07 Riservas, in a beautiful setting like Gotham Hall, in The Greatest City in The World, and as the Head of The Brunello Consorzio stated this glorious day, "New York Is The Greatest and Most Important Market in The World For The Producers of Brunello di Montalcino." Yes Sir "It Is." Yes those at The New York Brunello Tasting were among-st the first in the World to taste these fine wines, and Mr.  Zraly made that point, as well as stating how wonderful the Wines were, that we were very fortunate to be drinking them, and that Brunello was along with Bordeaux, one of his 3 Favorite wines in the World to drink. Myself and Michael Colameco (Who is The fine host of "Real Food" one of TV's Best Cooking Shows on PBS) sitting next to me at the seminar, we both surmised the third  of Kevin's 3 Favorite Wines of The World had to be Burgundy. This we need to find out.     "Smell it 3 times. Cover the glass with your hand. Sniff! Toast the person sitting next to you and drink. Think about it for 1 minute at 15 second intervals. Do you still taste it? What do you taste?" Well, we tasted 8 very fine offerings of this fabulous wine, Brunello di Montalcino. The wines were all wonderful, and being at Benvenuto Brunello in such a gorgeous setting as Gotham Hall and being led in a Tasting of Great Brunello by one of the World's Greatest Authorities on Wine, this was a combination that was unbeatable. Being in the Italian Wine and Restaurant Business for more than 25 and writing for another 8, I can tell your that I've been to many a incredible wine event, like: a Vertical Wine tasting and Luncheon with the Marchese Piero Antinori, Dinner at Spark's Steak-House with Jacopo Biondi Santi and his wines, as well as lunches and dinners on many great wine estates in Italy. The kind of events people would kill to be able to attend, I've been to many, and this Brunello Seminar tasting with kevin Zraly shall be filed in my head with some of those other great wine moments. It was most enjoyable, and I'm so glad I made it (almost din't go).    So Bravo Brunello! And Bravo Kevin for your passion, love of the wine, and the way you lead others, in your very Zraly Direction. Daniel Bellino Zwicke BRUNELLO SEMINAR with KEVEN ZRALY .. January 31, 2013 .... Afternoon Seminar WINES: BRUNELLO di MONTALCINO 1.   Palazzo - 2008 2.   Fanti -2008 3.   Tenute Sivio Nardi - 2008 4.   Donatella Cinelli Colombini - 2008 5.   Uccelliera - 2008 6.   Palazzo - Riserva 2004 7.   Col D'Orcia 2001 8.   IL Poggione Riserva 1999 An overall assessment and thoughts on the 8 Brunello's we tasted. First off, they were all very good to wonderful to remarkable. A great line-up including some excellent producers and very fine vintages of recent years. It seemed an overall consensus that pretty much everyone (Writers, Restaurant People, Wine Professionals,and Hobbyists) in the room liked each and every wine we drank, all wonderful wines, and with Kevin "Cheer-Leading" us with his love of wine and Brunello, I believe everyone enjoyed these wines even more than if they had tasted all 8 in another manner than this great tasting-seminar.    As all wines were wonderful, I must admit that there were 3 wines that we all got a bit more excited and super-charged over. These wines were; the Brunello Uccelliera 2008, the Brunello Col D'Orcia 2001, and the Brunello IL Poggione 1999 ... Without going into any, as Kevin Zraly would say "English Poetry" these 3 wines were just wonderful. The kind of wines you light up over and just saying "Wow," is enough to say that they had everything you want in a great Brunello or any great wine, great aroma, Wonderful Taste combined with "Perfect Balance," and simply greatness.    Again, a great tasting, overall Benvenuto Brunello, lots of great wines, wonderful people, and a fine Seminar-Tasting of Brunello conducted by Mr. Kevin Zraly. 

Again, Bravo!






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MY FAVORITE BRUNELLO


Fattori Barbi Brunello di Montalcino




Update on the Seminar :


I first wrote this peace the day after the 2013 BENVENUTO BRUNELLO TASTING at GOtHAM HALL in NEW YORK .. Those of us in the business in New York simply call it The BRUNELLO TASTING .. It was a wonderful tasting as usual seeing all my friends who make Brunello in Montalcino, hanging with them and my New York Friends and Colleagues of Italian Wine and restaurants here in Manhattan .. This day was most memorable as the great Kevin Zraly was conducting the Seminar on Brunello .. Kevin really knows his stuff and he's a delight to listen to, unlike some of the very mediocre seminar presenters of other years, one of which, I don't know the women's name, but I walked out on her Seminar a couple years ago, She was SO BAD and seemed as though she didn't know what the hell she was talking about and didn't really know much about Brunello or Italian Wine for that matter .. I was mistified how this women was ever picked to head the Brunello Siminar, not knowing what the Hell She was talking about. Anyway in 2013 those of us attended the Brunello Seminar conducted by Kevin Zraly got to see a true Pro at work .. I sat with Michael Collemeco and we shared notes and opinions of the great Brunello's on hand. Now that day was a true delight. Thank you Kevin !


Daniel Bellino-Zwicke







                                                        3abb1-screen2bshot2b2016-10-302bat2b2-25-182bpm

SUNDAY SAUCE

by Daniel Bellino Zwicke


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Friday, March 10, 2017

Chili Dogs n Chili Con carne

 

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




PHILLY


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The BADSS COOKBOOK

PRIZI WINNING CHILI Recipes

CHILI For a CROWD

SECRET KFC

FRIED CHICKEN Recipe

and More






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Thursday, February 2, 2017

Shake Shack Secret Burger Recipes




83a7e-shakeshburger
 
SHACK BURGER

at SHAKE SHACK


NEW YORK CITY  

                                                                                                                 
This article was originally written and published by Daniel Bellino-Zwicke on January 16, 2012      Yes Boys and girls, we've got a Steak'n Shake. In new York that is. Not that very many of you have ever been yearning or heard of it. The popular Mid-West Burger (Not Steaks) and Shake Joint. Well I guess they must be thousands of native Mid-Westerners living in New York who've been dying for one, I'm sure at least 98% of New Yorker's ever heard of these guys. Until I saw them featured on a Food Show once, I'd never heard of them.      Anyway, they opened on Broadway and 53rd Street the other day. Went up there today to check them out.  Was checking out SeriousEats Burgers when I saw the piece and was reminded of them. Since I was just about to finish up my ritualistic Sunday Morning Coffee at Once Upon a Tarte and was thinking about what I was going to do for lunch, here it was. I'd jump on the 1 Train and take it up to 50th Street and try me one of those Steak'n Shake Burgers. A Original Double'n Fires to be exact, as I read in the SeriousEats piece that this was one the thing to get, and for just $3.99, a nice Double Patty Cheeseburger with Lettuce Tomato and onions, along with some Hand-Cut Fries. Got a Coke to go with that. I'll try a Shake on the next visit, along with their other signature Burger the 6 oz. Organic Beef Burger with Fries.     So I get to the Steak'n Shake and I'm happy to see there is no line, and not crowded. Just 1 customer ahead of me. I get to the counter and am greater by a tall Pretty Girl. Wonder if she's a Mid-Westerner? Well, she sure is pretty, and friendly to boot. I order my "Original" Double'n Fries and a Coke, and it comes to just a little over 6 Bucks. Not too bad for a Double Cheesebuger with Fies and a Coca-Cola to boot. And how will it taste. They say they're good. I believe them, and I'll find out soon enough. My buzzer lites up and vibrates, signaling that my order is ready. I get it.      Pull it out of the bag. It looks pretty good. Guess what? It is, pretty Dam Good that is. I like it. Not the best in the World, but very good. The Fries are excellent, Fresh, Crispy, seasoned properly, cooked just right. Yummm, I love em. And as for the comparison to my own top, New York's Best Burger (my Opinion and personal preference), it's the other Shake in the name Burger Joint that for me is new York's Best, and that's Shake Shack. Well, Shake Shack's # 1 Spot is intact. That's my top spot. Hold on now, stop your yelling and screaming. That's my own personal preference. I'm not saying they are the Best in New York, though for me they are the Best, and give me a minute and I'll tell you why. I know some will say Minetta's Black Label Burger get's the Top Nod (I like the Minetta Burger BETTER), some might say The Luger Burger at Peter Luger is Best and I love this one as well, New York's Best Burgers are many, but although I love the Burgers at Peter Luger, Minetta Tavern, The Spotted Pig, even The Corner Bistro now and then, and I'm not ashamed to admit that I really like McDonalds now and then. Yes I do. Hey i have the Balls to admit, they're actually better than many a "So-Called" renowned Burger of much higher prices and supposed High-Quality and Goodness. "Not!"     Now as to why I choose The Shake Shack Cheeseburger as New York's Best, # 1, First Prize, Champ, and I know I'm gonna get flack, hey this is my personal choice. But I'll tell you one thing about Me and Burgers, and this is fact. I know a hell of a lot more than most about this great American Invention. For one, I'm a food professional and former Chef. I have not recently jumped on the Burger Bandwagon in the past few years or so. I've been eating these bad boys for forty years and along with Sunday Sauce and Cannolis, I was weened on these things. My Dad took us to Diners Hot-Dog and Burger Joints all over the North East Coast of the United States chopping on Cheeseburgers and Dogs all along the way.      Now, let me tell you what, without question thee Best Burgers around are 4-6 ounce Patty's 1/2 to 3/4 inch think, no more, can be less. Big Fat-Ass 8, 9, 10 ounce Burgers are over done and plain just don't taste as good as a ones made of 4-6 ounce patties and no thicker then 3/4 of an inch. Also, they must "Cook in Their Own Fat" on a Flat-Top Grill, not a grated grill that lets the fat get lost and creates hard unappetizing grill marks. These Burgers that are usually about 4-5 ounce (can be 6) and that are cooked in their own fat on a Flat-Top Grill and served on a soft either Sesame Seed or Potato Bun, or regular seedless soft bun with White or Yellow American Cheese are tops and these kind of Burgers are known as  Diner Burgers. Forget those Thick-Ass 12 and 12 oz. burgers cooked medium-rare. They are too thick and too much rare ground beef just doesn't taste good, and especially if the meat is Dry Aged Ground Beef. Do you know what Dry Aged Beef is Actually? It's meat that is slowly under control deteriorating, and this kind of meat just doesn't taste good in ground form cooked rare or medium rare. Thick Burgers that are under cooked, do not have near the great taste of thinner burgers cooked through or close to thoroughly cooked at medium-well. Reason being that thinner burgers have a high ration of browned-meat to the whole total some of meat, and this is where the great flavor comes in, the two outside sides of a burgers patty that is browned, 90% of the flavor is here, and the thicker the burger the smaller the good  ratio of browned meat to not-browned is, thus making for a less tasty burger, a half inch  to 3/4 of an inch is best for the Tastiest Burger possible. These are just facts people, not opinions. This is the reason why a Shake Shack Burger taste better than a Black Label Burger at Minetta Tavern. For what a Burger is (Ground Beef) and for the BEST way to cook it for Best Tastiest results, the burger should not be too thick, and it should be cooked on a Flat Top Grill to at least Medium or Medium-Well, not rare or medium rare. So there you have it, The Shake Shack Burger is the Best in Town, and the TASTIEST BURGERS all across America are these types of Burgers, about 4-5 ounces, not too thick and cooked on a flat top grill. Basta.    Oh, what about the burgers at Steak'n Shake. Well, they get high marks. They are very tasty, good quality beef, cooked on a flat top grill. Get em.


  Daniel Bellino Zwicke

  BEST BURGER in TOWN .... SHAKE SHACK BURGER

"SORRY BLACK LABEL ....IT'S NOT YOU"



92537-minettaaaaa1

 
MINETTA TAVERN, Macdougal Street GREENWICH VILLAGE New York
photo Copyright Daniel Bellino-Zwicke






Screen Shot 2015-09-07 at 12.01.18 PM
   
The PERFECT BURGER Recipe

in The BADASS COOKBOOK

also

Recipe to Make The SHAKE SHACK BURGER

 
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in

GOT ANY KAHLUA ?

Screen Shot 2015-09-19 at 3.00.53 PM

The BIG LEBOWSKI COOKBOOK



in

GOT ANY KAHLUA ?

ABIDE in IT !