The Big Lebowski Cookbook

GOT ANY KAHLUA ?

aka

The BIG LEBOWSKI COOKBOOK

ABIDE in IT !

RECIPES

COWBOY CHILI

BURGERS

TACOS

STEAK

BURITOS

and ????

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The Anthony Bourdain Story

The ANTHONY BOURDAIN STORY

READ It 

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The Birthplace of The Black n White Cookie Closes

 

BIRTHPLACE of THE BLACK & WHITE

 

 

GLASER'S BAKERY in MANHATTAN

 

 

1670 1st AVENUE , NEW YORK  NY

 

 

The BIRTHPLACE of The ICON NEW YORK 'S COOKIE

 

The BLACK & WHITE

 

GLASERS BAKERY Closes after 116 YEARS

 

 

 

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NEW YORK'S OWN COOKIE

 

The BLACK & WHITE

 

 

 

 

A black-and-white cookie, half-and-half cookie, or half-moon cookie is a round cookieiced or frosted on one half with vanilla and on the other with chocolate. In the German language they are called Amerikaner. There are regional differences: strictly, a black-and-white cookie is flat, has fondant icing on a shortbread base, and is common in New York City, while a half-moon cookie is slightly dome-shaped, has frosting on a cake base, and is common in Central New York. Often one side is frosted higher than the other. Black-and-white cookies may also be found with frosting instead of fondant.

 

The origin of the black-and-white cookie in New York City is commonly traced to Glaser's Bake Shop in Yorkville, founded in 1902 by Bavarian immigrants. The black-and-white cookie was among the original recipes used by the bakery. Half-moon cookies, however, can be traced to Hemstrought's Bakery in Utica, New York, around 1925.  The relationship between the two origins is murky; it is likely that both recipes share a common German root, although the origin and name of Amerikaner in Germany is also unclear. Purported explanations include a corruption of the word Ammoniumhydrogencarbonat (ammonium bicarbonate, a leavening agent), or that the cookie was (re)introduced to Germany by American GIs in the 1950s.  German Amerikaner are often frosted entirely with vanilla. In the former East Germany, due to anti-American sentiment, the name Ammonplätzchen (Ammonia cookies) was used.

Black-and-white cookies are mentioned twice on  Seinfeld, set in New York City. In the episode "The Dinner Party", Jerry eats a black-and-white cookie while waiting in a bakery with Elaine. He uses the cookie as a metaphor for racial harmony and that people should "Look to the cookie!"

Also in reference to for racial harmony, Barack Obama dubbed them Unity Cookies when visiting a deli in Hollywood, Florida in 2008. ....

 

 

 

 

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The DUDE ABIDES a BLACK & WHITE

 

JUST HIS TYPE of DESSERT

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The BEST POTATO SALAD EVER

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The BEST POTATO SALAD EVER !!!

  BEST POTATO SALAD EVER


“It’s Badass!” Man, there’s nothing quite like Potato Salad, I just love it. I love it so much that when my Dad would take us to a diner to get Cheeseburgers, I’d always ask if I could get Potato Salad instead of the Fries. They’d always oblige me and I was always happy eating my Burger with Potato Salad instead of French Fries, with my Coca-Cola. “Ah, the good old days.” This Potato Salad is really awesome with some Ribs or Barbecued Chicken. The contrast of the hot Chicken and its tangy Barbecue Sauce is awesome against the cool coldness of the mayonnaise dressed potatoes with scallions and the seasoning is one of the World’s most underrated culinary pairings of all. Well, you’re reading this and you know of this little secret, so go ahead and give it a try, you’ll be glad you did, it’s friggin awesome and this is The Best Potato Salad Ever! Tell all your friends!

INGREDIENTS : 

6 large Baking Potatoes 2 Celery stalks, washed  6 Scallions, washed, dried and chopped 4 hard Boiled Eggs, peeled 2 tablespoons White Vinegar 1 & ¾ cups Real Mayonnaise 1 tablespoon Mustard, ¾ teaspoon Celery Seed ½ teaspoon each of Kosher Salt & Black Pepper ½ teaspoon Sweet Paprika 

Peel the potatoes and cut into quarters. Place the potatoes in a pot and fill with water. Put 1 teaspoon of Salt in the water and cook potatoes with the water boiling until the potatoes when pierced with a fork are tender to the touch, about 12-14 minutes.

 Once cooked, drain the potatoes in a colander, shake off excess water and let sit in the colander to cool for 15 minutes. Once the potatoes have cooled, dice into large diced pieces and place in a large glass or ceramic mixing bowl. Add the vinegar to the bowl and mix with the potatoes, and let the potatoes marinate in the vinegar for 10 minutes. Add the Salt, Black Pepper, and Celery Seeds to the bowl and mix. 

Chop the Hard Boiled Eggs, add to the bowl and mix with potatoes. Add the Mustard and Scallions and mix. 

Add the Mayonnaise and mix to fully incorporated. Sprinkle the Paprika over the Potato Salad, cover with plastic wrap and chill in the refrigerator for a at least 1 hour before serving. 

Serve with Burgers, Barbecued Chicken or Ribs, with sandwiches or whatever you like.  
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  This Recipe was Excerpted from The BADASS COOKBOOK and is Compliments from Author Daniel Bellino Zwicke ... .

The BADASS COOKBOOK

RECIPES

BADASS GUACAMOLE

BADASS BBQ SAUCE

KENTUCK Y FRIED CHICKEN

and More ..

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Lemonade Time New York

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LEMONDADE

"NOTHING BEATS a COLD REFRESHING GLASS

of FRESH MADE LEMONADE on a HOT SUMMERS DAY"

  LEMONADE RECIPE :

6 Cups Water
1 Cup Sugar
1 - 1/2 Cups Lemon Juice (about 7 or 8 Lemons)

  Place all ingredients together mix and let set in the refrigerator for one hour or more, or you can serve right away. To serve, fill a galss 3/4 full with ice cubes. 

Pour in Lemonade to top. Garnish with a wedge of Lemon, Serve and Enjoy.





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The BADASS COOKBOOK

BEST AMERICAN SECRET RECIPES

MAKE LEMONADE 

MAKE FRIED CHICKEN and POTATOE SALAD

And HAVE an AMERICAN PICNIC

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FLAG

Jasper Johns

1954

Painting of an American Flag with 48 Stars

. “One night I dreamed that I painted a large American flag,” Johns has said of this work, “and the next morning I got up and I went out and bought the materials to begin it.” Those materials included three canvases that he mounted on plywood, strips of newspaper, and encaustic paint—a mixture of pigment and molten wax that has formed a surface of lumps and smears. The newspaper scraps visible beneath the stripes and forty-eight stars lend this icon historical specificity. The American flag is something “the mind already knows,” Johns has said, but its execution complicates the representation and invites close inspection. A critic of the time encapsulated this painting’s ambivalence, asking, “Is this a flag or a painting?"  

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Kentucky Fried Chicken Recipe

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COLONEL HARLAND SANDERS

SECRET RECIPE

KENTUCKY FRIED CHICKEN

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SECRET 11 HERBS and SPICES

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LEARN HOW to MAKE

A BUCKET of CHICKEN at HOME

"Do You LOVE KFC KENTUCKY FRIED CHICKEN" ???

Of Course You Do !

Who Doesn't?

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YOU CAN MAKE IT at HOME

The RECIPES is Inside The BADASS COOKBOOK

"JUST IMAGINE IT"

Making Your Own KFC KENTUCKY FRIED CHICKEN at HOME

At Can Even TASTE BETTER Than at KFC

Follow the DIRECTIONS and RECIPE in The BADASS COOKBOOK

Imagine making it fresh at home the way Colonel Harland Sanders Origianlly made it, FRESH 

Yes, Believe it or not, if you follow the directions and make it fresh with the same recipe from Colone Sanders, your KENTUCK FRIED CHICKEN can TATSE EVEN BETTER than you can get at KFC. "No Kidding."

What's Better Than That" ??

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In Order for Your KENTUCKY FRIED CHICKEN to Taste as GOOD or BETTER

Than at KFC , you have to follow the ORIGINAL RECCIPE and DIRECTIONS

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Make FRIED CHICKEN just like COLONEL SANDERS

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Muffuletta Sandwich of NewOrleans

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A Muffoletta Loaf

Brief History of The Bread.

Muffoletta bread refers to a special kind of bread.  The bread originated in Sicily hundreds of years ago.  The bread has a unique shape, with a softer crust and denser interior than most Italian bread.  Its form and texture make it ideal for filling and for sandwiches.

Because it is unique, the muffoletta bread is often difficult to find, and many bakers use the muffoletta name for bread that is not made in accordance with the authentic recipe.

Sicilian Roots

Authentic muffoletta bread originated in Sicily hundreds of years ago.  Ingredients include the standard ones for making Italian bread:  flour, water, yeast, salt, shortening and sugar, plus fennel or sesame seeds for the top. 

Shape and form

The authentic muffoletta bread from Sicily is baked with a softer crust and a denser interioir than 'normal' Italian loaves.  Its shape is round (about 10" diameter) and lower in height than 'normal' loaves.  Fennel or sesame seeds usually top the loaves.  (Fennel seeds often top the muffoletta loaf in Sicily, where the bread was invented, while sesame seeds usually top the muffoletta in the U.S.) 

The authentic muffoletta is a pure bread.  That is, the ingredients consist only of flour, water, yeast, sugar, salt, shortening and (for the top) fennel or sesame seeds.  The bread’s ingredients do not include hard wheat, brown flour, olives, rosemary or any of the other exotic additions often added by many artisan bakers.

Note: Traditional French and Italian breads are made with the identical ingredients in essentially the same way. The major difference between them is their shape: French bread tends to a long and round shape, like the baguette, while Italian tends to a round and thick shape, like the ciobatta.

Like all great breads , the muffoletta should be enjoyed and eaten on the same day it is baked.  The flavor peaks within a few hours if not minutes after being removed from the oven.  The texture of the bread reflects the warmth with a soft exterior which contrasts with the dense interior.

Shaped for Filling

The shape of the muffoletta bread makes it ideal for stuffing.  The bread is round, thin and dense. 

In Sicily, residents fill the bread with cheese, fish or meat.  In New Orleans, Sicilian immigrants in 1906 created the famous sandwich with the bread, filling it with olive salad, meats and cheeses.  Because the bread is so dense, it absorbs the oil in the olive salad.  As a result, the sandwich retains the liquid ingredients without leaking.  Most Italian loaves lack the density to absorb the olive salad.

The Famous MUFFULETTA SANDWICH

of  NEW ORLEANS

Filled with Salami, Cheese, Mortadella, and Olive Salad

This is 1/4 of a MUFFULETTA SANDWICH

at The CENTRAL GROCERY Where This Sandwich was Invented

By S. LUPO a SICILIAAN IMMIGRANT o NEW ORLEANS

Back around 1906

Unlike other Italian Bread

For customers in many parts of the world, including the U.S., the surface and texture of the original muffoletta bread are unusual.  The exterior is softer and its interior is denser than customers expect.  Therefore, bakers today often use a different recipe to make a loaf which they call a muffoletta but which does not have the characteristic exterior or interior.  Most so-called muffoletta recipes produce a harder crust and lighter interior than the softer, denser original.

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A LOAF of SICILIAN MUFFOLETTA

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GRANDMA BELLINO'S COOKBOOK

RECCIPES FROM MY SICILIAN NONNA

DANIEL BELLINO "Z"

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The SANDWICH

The authentic  MUFFULETTA  Sandwich from New Orleans requires the original ingredient:  the authentic muffoletta bread (see above);  the authentic muffoletta olive salad (see above);  mortadella (the Italian sausage);  cappicola (the Italian ham);  salami (the hard Genoa salami);  provolone (the Italian hard cheese);  and emmanetaler (the hard Swiss cheese).

The original sandwich was constructed so that the bread retains all the fillings for several hours without leaking. 

Recall the history:  the Central Grocery made the sandwiches very early in the morning.  The Sicilian farmers in New Orleans purchased the sandwiches to eat at mid-day.  Because the muffoletta bread is dense, the bread absorbed the olive oil and did not leak.  In addition, because the sandwich was not eaten for several hours, the many flavors of the salad, meats and cheeses melded together and grew complex. 

The SANDWICH was CREATED by SALVATORE LUPO in 1906 at The CENTRL GROCERY which Mr. LUPO Owned ... 

As for the salad, hundreds of recipes for the MuffUletta sandwich can be found on the Internet.  However, a review of many of the recipes shows that few of them are authentic.  Many include non-traditional ingredients, like lettuce, tomatoes and mayonaisse.  The key to the muffoletta sandwich is simplicity of ingredients, whichi produce a complexity of textures and flavors.

Inside a CENTRAL GROCERY MUFFULETTA

Nobody makes a MUFULLETTA SANDWICH anywhere near as good as at the Origintor of this Awesome Sandwich. A word of  warning if you go there to get one, and you should. The Sandwich is Incrediable and its fun to sit in the old Italian Groceria where the sandwich was invented and beccame famous. However, the owner of the place is the Most Miserable Bastard you could ever want to come across, really miserabel. He has the personality of a DEAD FISH, I kid you not, just look on YELP and you'll see all the bad reviews of his horrible demeanor. This being said, don't let it bother you. Simply go in, wait on line, order a half or whole MUFFULETTA, pay for it, get your sanddwich and sit down and enjoy, you want have to deal with the A-HOLE again, and you will be eating one of the World's Great Sandwiches. Hey therre's a price to pay for everything.

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