Tuesday, December 5, 2017

Merry Christmas You FUCKING MAMALUKE !!!

 

 

"It's MERRY CHRISTMAS You FUCKING MAMALUKE" !!!

HELL YEAH PAULIE !!!!

FUCK BEING POLITICALLY CORRECT

It's Just Too much BULL SHIT Sometimes !!!

BASTA !!!

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Saturday, November 25, 2017

Kentucky Fried Chicken Secret Recipe KFC






COLONEL SANDERS SECRET FRIED CHICKEN RECIPE

SECRET 11 HERBS & SPICES


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.




COLONEL SANDERS

HAND WRITTEN

SECRET RECIPE




COLONEL SANDERS SECRET RECIPE 11 Herbs and Spices







BASKET of KENTUCKY FRIED CHICKEN








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Saturday, November 18, 2017

LEVI STRAUSS Denim Blue Jeans

 
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    The image of two horses straining to tear apart a pair of pants is one of the most recognized trademarks in American fashion. And of course, those pants are Levi’s® jeans, invented by Levi Strauss & Co. in 1873, when the first denim work pants with copper rivets made their debut. The company first used the memorable trademark on the jeans’ leather patch in 1886. And although LS&Co. lost its historical records in San Francisco’s earthquake and fire of 1906, we have a few good ideas why this design was created. Levi Strauss & Co. held the patent on riveted clothing — which meant we were the only company allowed to use this new technology — until 1890. After that, anyone who wanted to make riveted clothing could do so. Soon, other workwear brands such as Non Pareil, Can’t Bust ’Em, and Boss of the Road started showing up on store shelves. They all had their all unique logos, but no one had an image that depicted strength and quality more clearly than the Two Horse® design. Using this trademark was a way of saying not only that we created the first jeans but also that our jeans were the strongest and most durable.  




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  It’s also possible that the design served another purpose. LS&Co. knew that not all consumers spoke English as their first language and that not all people were literate. The design would help these consumers identify the product on the shelf even if they couldn’t read the name on the patch. They could walk into a store and say, “I want a pair of those pants with two horses.” In fact, before the word Levi’s® was registered as a trademark in 1928, the famous original jeans were called the Two Horse® brand. The design was used on the leather patch of the original 501® jeans and on the linen patch fastened to the value version of the jeans beginning in 1890, and it also appeared in print. For example, at the time, many companies printed trade cards: illustrated cards that showed off important products. These were gifts with purchase, and people collected them and pasted them into scrapbooks, much as they did with baseball cards. LS&Co. printed a series of trade cards around 1899, and one featured a beautiful, full-color version of the Two Horse® design. The design went global very early. The company registered the Two Horse® trademark not only in the United States but also in Australia, South Africa and Japan by the early 20th century. We can’t be sure if our products were sold in these countries then, but the company did not want someone copying their famous logo, however remote the possibility or location. Nearly 130 years later, the Two Horse® design remains essentially the same, instantly recognizable design as it did for those cowboys, ranchers and miners who wore the very first jeans. Loyal steeds, indeed.    





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LEVI STRAUSS



Did you know that Levi Strauss began his career on the Lower East Side? In 1847, at age 18, Levi Strauss (born Leob Strauss, February 26, 1829) left his native home in Bavaria to join his older brothers in NYC, who owned a wholesale dry goods store on the Lower East Side.  By 1853, young Levi received an offer to partner with a businessman who opened a dry goods store in San Fransisco a few years prior. Loaded with goods from the Lower East Side store, Levi packed up and headed to California to take advantage of the booming gold rush industry.  Levi tried to sell canvass he brought from New York, but the material proved to be too thin for tents and wagon covers -- so instead he had a tailor create pants from the material. Eventually Levi's product became so popular that he had his brothers send him more material, but instead of canvass, they sent him denim -- and the rest is history. Happy 186th birthday Levi Strauss!    






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Tuesday, November 14, 2017

Micahel Stipe REM Play Losing My Religion at Bar Cichetti

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BAR CICHETTI

The FIRST EVER Venetian Wine Bar in America

Created by Daniel Bellino Zwicke

Chef / Wine Director / Managing Partner

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Author Daniel Bellino-Zwicke on INSTAGRAM

Some of Daniel's Old Photos of BAR CICHETTI Shows Daniel

with GOOD FRIENDS ; Matt Dillon, John Lurie, Frankie Rayder,

Raoul Marti, and ...

   

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Frankie Rayder

SPORTS ILLUSTRATED

 

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Daniel Bellino Zwicke with Victoria Secrets Model Frankie Rayder

 

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Frankie

 

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Recipes From My Sicilian Nonna

Daniel Bellino Zwicke

 

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Daniel with Friends Raoul Marti and Matt Dillon

at Bar Cichetti 1999

 

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Daniel and Family

THE BELLINO 'S

Uncle Tony, Cousin Tony Aunt Fran, Daniel, Debbie, Aunt Wanda,

Aunt Hellen, and cousins .. BAR CICHETTI 1998

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MICHAEL STIPE & REM Band MEMBERS

At BAR CICHETTI 

1998

GREENWICH VILLAGE NEW YORK

NOT Losing Their Religion

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Author Daniel Bellino Zwicke and Cameron Diaz at Bar Cichetti

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ccd93-sundaysauce-small-new-cvr

SUNDAY SAUCE

by Daniel Bellino Zwicke

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Chef Daniel Bellino Zwicke and  friends Debi Mazur & Sevario Guerra

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Daniel Bellino Zwicke in Instagram

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Sunday, November 5, 2017

The Worlds Best Chocolate Chip Cookie








RECIPE:  WORLDS BEST CHOCOLATE CHIP COOKIE


  • 1 1/2 cups All-Purpose Flour 
  •  1/2 teaspoon baking soda 
  • 4 ounces (1 Stick Butter)
  • 1/2 cup Sugar
  • 1/2 cup Light Brown Sugar
  • 1/4 teaspoon Salt
  • 1 Egg
  • 1 teaspoon Vanilla Extract
  • 8 ounces Best Quality Dark Chocolate Chips
  •  
  • PREPARATION:
  •  
  • 1.  Sift together flour and baking soda and set aside. In the bowl of a standing electric mixer fitted with the paddle attachment, cream butter until lemony yellow, about 2 minutes. Scrape down sides of bowl and paddle. Add sugar, brown sugar and salt. Continue creaming mixture on medium speed until it is smooth and lump free, about 1 minute. Stop mixer and scrape down sides of bowl and paddle.
  • 2.  Add egg and vanilla and beat on low speed for 15 seconds, or until they are fully incorporated. Do not over-beat. Scrape down sides of bowl and paddle.
  • 3.  On low speed, add sifted flour mixture. Beat slowly until all of the flour is incorporated. Scrape down sides of bowl. Add chocolate chunks and mix in.
  • 3.  Heat oven to 350 degrees with the rack positioned in the lower third of the oven. Line 2 baking sheets with parchment. Spoon heaping teaspoons of dough 2 inches apart onto baking sheets. If not baking right away, remove small handfuls or spoonfuls of dough from mixer and plop them down on the middle of a sheet of parchment or wax paper, creating a log about 1 1/2 inches wide and 12 inches long. Fold parchment over, creating a sausage. Chill for at least 1 hour, preferably overnight. Using a serrated knife, slice chilled dough into 1/3-inch-thick rounds and place them 2 inches apart, in staggered rows, on parchment-lined sheets and proceed. (Dough will keep nicely, tightly wrapped, in the refrigerator for 1 week, or in the freezer for up to 1 month. Thaw frozen dough at room temperature for 30 minutes before slicing.)
  • 4.  Bake one sheet at a time for 12 to 15 minutes, until lightly browned, rotating the baking sheet front to back halfway through. Remove from heat and slide parchment off baking sheet and onto a work surface. Allow cookies to cool for at least 5 minutes before serving, or for at least 20 minutes before storing in an airtight container. They will keep for up to 3 days at room temperature.

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BLUTO & POPEYE

BLUTO & POPEYE  







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Sunday, October 29, 2017

The McRIB is da BOMB Funny Video

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The McRIB is da BOMB !!!!


One of The FUNNIEST McRIB VIDEOS EVER !!!WATCH IT !!!


To LEARN How to MAKE The McRIB at HOME .. Click Here






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