Philly Cheesesteak in Jersey NJ

The BEST PHILLY CHEESE STEAK is in JERSEY

Not PHILADELPHIA ???

WHAT ????

ANTHONY BOURDAIN Eats a JERSEY CHEESE STEAK

At DONKEY'S PLACE in JERSEY

"It's got Steak, Onions, and real American Cheese. On a Poppy Seed Roll"

"This should get National Landmark Status. Immediately."

Anthony Bourdain eating a Jersey Cheesesteak at Donkey's Place

The BADASS COOKBOOK

BADASS RECIPES 

LIKE TONY !

Amazon.com

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Anthony Bourdain New York NYC Tony

TONY

ANTHONY BOURDAIN'S NEW YORK

On Shake Shack: Back before Danny Meyer’s burger restaurant became a global chain, Bourdain frequently picked it up when he returned from trips. In 2011, he said that when one opened near him on the Upper East Side, “I dropped to my knees and wept with gratitude.” His order: “I’m having a double cheeseburger naked, please. No lettuce. No tomato. No nothing. Just cheese and two burgers on a potato bun. I’ll have two of those and I’m happy. I’m singing America, fuck yeah!”

Cronuts: At the peak of the craze over Dominique Ansel’s croissant-doughnut hybrid, Bourdain gave his seal of approval: “Oh God, it’s good. Oh God, it’s really good.”

One night at work at Les Halles: In 2000, after Kitchen Confidential published, the Times followed the then-executive chef one evening at French brasserie Les Halles. After his shift, he went to Chicama, a now-closed Peruvian restaurant.

On Queens as a place to eat: In Season 9 of Parts Unknown, Bourdain highlighted food in various parts of Queens. The proliferation of street carts, he says, is what makes it so great: “Manhattan is very much the, you know, ‘not in my backyard neighborhood’ in a lot of ways. I mean, for this reason, Manhattan in my view is a lot less interesting than Queens. This is a wonderland.”

On dining on the Upper East Side, where he used to live: “For an area as affluent as mine, and presumably as sophisticated, it’s a wasteland for food.”

On changes in East Village: “I don’t even want to talk about what the East Village used to be like compared to today. It was like Mad Max, post-apocalyptic. Now, it looks like a fucking Dave Matthews concert.”

On Mission Chinese, one of his favorite NYC restaurants: “Or you’re just gifted and you’re expressing what you want to do. I think Mission Chinese is probably the purest example of that. Danny [Bowein] is Korean by birth but in no other way Korean. Cooking kind of Chinese food with a Filipina chef, with pizza and roast beef on the menu, and all of it is awesome and fun and actually a perfect expression  —  if there’s any restaurant  that’s a perfect expression — of New York, and the New York experience,” he said in 2016.

On the cherished institution that is Keens steakhouse: “You can’t really do any better or more authentic than Keens, a place that goes right back to the old school all-male world of beefsteak parties, the political power built around beef, bloody aprons, and smoke-filled rooms.” The comments were part of his No Reservations visit to the Midtown staple, where he dined with Josh Ozersky. “I like to think if you came here in another 50 years it would be exactly the same,” Bourdain said.

Tony at PAPAYA DOG

The BADASS COOKBOOK

TONY'S FAVORITE

AMAZON

More TONY

On food in the Bronx: As Bourdain continued to champion the lesser-known foods of the world, the traveler would return to NYC for shows like Parts Unknown. He called the Bronx the ”overlooked, never-visited borough” of New York City, adding that it’s “a magical place.”

On Brooklyn: “Brooklyn is the nexus where everything is going on right now... Brooklyn is a melting pot. There are traditional Jewish delis. Caribbeans are a huge part of the culture,” he said in 2012, shortly before the final episode of No Reservations.

On what his life was like when he returned to New York lately: “When I’m home, I’m not going out to dinner. I’m not going to a club or hanging out of bars or seeing live music. I don’t know what people might think or expect me to be doing back in New York, but probably that’s not what I’m doing. I’m going to bed at 9, 9:30, when my 9-year-old is tired enough to sleep. I wake up super early in the morning and I make her breakfast. I pack a little lunch for her. I pick her up at school, if my schedule permits. And I cook dinner for her. And most of the major food choice decisions are made by my 9-year-old daughter,” he said in 2016.

On New Yorkers’ heart: “My hometown New York also has a big heart. It doesn’t like to see itself in that way, but we do come together when need be, often in moments of crisis.”

Tony Bourdain Eating Hotdogs at Papaya King NYC Anthony

.

.

The BAMBINO

BABE RUTH CHOMPS on a HOT DOG

MARILYN MONROE Eating a HOT DOG in NEW YORK

at UNION SQUARE

.

The Late Great

FRANK SINATRA

Back Stage in NEW YORK

JFK

PRESIDENT JOHN F. KENEDY

Eating a HOT DOG at a BASEBALL GAME

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PRESIDENT OBAMA

at The Local HOTDOG JOINT

PRESIDENT BILL CLINTON Eating a HOT DOG

No More Though

Anthony Bourdain

Eating a Hot Dog at The Papaya King

NOT YET President DONALD TRUMP Eating a HOT DOG

He JUST LOVES His FAST FOOD

BOY THOSE PRESIDENTS LOVE THEIR HOT DOGS ???

.

ELVIS EATS

Not a HOT DOG

But a PEANUBUTTER FRIED BANANA SANDWICH

The BADASS COOKBOOK

SECRET RECIPES

BURGERS, CHILI DOGS, TACOS and ???

,

FIDEL Eats a HOT DOG

.

RIPPERS are DEEP FRIED HOT DOGS 

at RUTT'S HUT in NEW JERSEY

WORLDS BEST HOT DOGS

BEST SELLING COOKBOOK Author 

DANIEL BELLINO ZWICKE

and BROTHER JIMMY

Eat HOT DOGS at RUTTS HUT

CLIFTON  NEW JERSEY

LEARN HOW to MAKE The DUDES COWBOY CHILI

to MAKE Awesome CHILI DOGS, TACOS, and More ...

In GOT ANY KAHLUA ?

 aka The BIG LEBOWSKI COOKBOOK

by DANIEL ZWICKE

.

Dirty Water Dogs ???

ICONIC HOT DOG CART 

in NEW YORK

.

HOT DOG GUYS

at RUTT'S HUT "HOME of The WORLDS BEST HOT DOG"

RIPPERS

WORLDS BEST HOT DOG

at RUTT'S HUT, Clifton NEW JERSEY

Coffee Art

of Iconic Greek Coffee Cup

.

MARLON BRANDO

BRANDO Drinks COFFEE

CELEBRITIES Drink COFFEE ... CLICK HERE

Old School Hot Dog Stand

New York

1936

Hot dogs, the everyman’s everyday eats, as American as baseball, are one of Gotham’s longtime culinary icons. Chastened Wall Streeters queue at Sabrett carts, hipsters skulk into Crif Dogs for an après-show snack, Yankees and Mets fans share a rare point of agreement, sunseekers make pilgrimages to the original Nathan’s at Coney Island, and celebrity chefs cite them as a tubular muse.

For generations we’ve delighted in their perfect symmetry, smooth skin and bright pink tint, the inexorable meatiness of the wiener despite its lack of resemblance to any known animal part (well, no part we care to mention), the resounding snap of euphemistic “natural casing” and subsequent flood of saline juices.

The familiar modern-day dog began centuries ago as pork forcemeat crammed into a sheep’s small intestine and tied off in six-inch lengths. The aliases frankfurter and wiener offer conflicting clues as to the sausage’s origin, referencing either Frankfurt, Germany; or Vienna, Austria. Others trace the frank’s origins to Coburg, Germany. (Like all aspects of the hot dog hagiography, the true facts are buried in murk and open to dispute.) It’s possible that none of these was the dog’s first kennel, as they were ubiquitous throughout the German empire by the time of Bismarck.

Whatever the lineage, our dog’s ancestors were brought to American shores by German immigrants soon after the Civil War, along with bratwurst, weisswurst and a dozen other sausages. Who could have predicted that the humble frankfurter–alongside its cousin patty from Hamburg–would become the most American of meats?

Horatio Alger-style, our weenie hero soon earned his (mustard and catsup) stripes– and place of pride in American culinary history–at then-upscale Coney Island, where it debuted in 1867 as a ready-to-scarf snack peddled by German-born butcher Charles Feltman. He rigged a wooden cart with a charcoal stove on which to boil sausages and hit the streets. According to legend, he sold 3,684 that first summer; he used the proceeds to field a fleet of carts, which he eventually parlayed into an entertainment empire that included a hotel, a beer garden and a restaurant known as Feltman’s–where frankfurters remained a popular specialty. They soon established themselves as Coney Island’s favorite beach snack, acing out knishes, corn on the cob and raw clams.

By 1870 the wieners had invaded Manhattan, riding charcoal- fueled pushcarts modeled on Feltman’s prototype. The carts were popular on the Bowery, known then for its dive bars and honky-tonks. Yes, hot dogs have been fueling Lower East Side club hoppers for over a century. Buns soon made them eminently transportable, allowing the altogether American practice of eating while walking at which Europeans still marvel.

Like the immigrants with whom they’d arrived, frankfurters’ descendents soon saw their Old World name replaced with a new one. Folklore has it that sketch artist Tad Dorgan heard vendors at New York’s Polo Grounds–Harlem home of the New York Giants baseball team–hawking franks in 1902 by yelling, “Hot dachshund sausages!” Not knowing how to spell “dachshund,” he referred to them as “hot dogs” in an editorial cartoon published in the New York Journal, a coinage that became predominant across the country.

Emboldened by their New York success, hot dogs raced like wildfire across the American landscape, causing a sensation at Chicago’s Columbia Exposition in 1893 and at the St. Louis Louisiana Purchase Exposition in 1904. In 1939, when King George and Queen Elizabeth visited the White House, FDR served hot dogs. Celebs were seen downing wieners with abandon in the picture press; Jimmy Durante, Cary Grant and Al Capone were among the frank’s greatest admirers.

Despite their runaway popularity, hot dogs have had their detractors. Journalist H. L. Mencken wrote, “I devoured hot-dogs in Baltimore way back in 1886…. They [represented] precisely the same rubber, indigestible pseudo-sausages that millions of Americans now eat, and they leaked the same flabby, puerile mustard.” Hot dogs vended from street carts have come to be known as “dirty water dogs” or “floaters,” the latter likening them to bloated
corpses pulled from the water.

And troubling questions over what sorts of meat are actually in them, which can run to pig parts it might take a veterinarian to identify, have put dogs in the doghouse. Nitrates and nitrates–chemical compounds containing NO2 and NO3, respectively–assist in maintaining the frank’s pink hue and impressive longevity, and have been used to preserve meats at least since Sinclair Lewis wrote The Jungle. As a result, hot dog carts may be something of an endangered species. Where many Manhattan hot dog carts once stood, curried chicken carts and taco trucks serve it forth, though hot dog stands remain predominant in places like the Metropolitan Museum and Times Square–where tourists gather.

But health concerns have been addressed by reformulation, and the dog’s been put on a diet. Incarnations of turkey and chicken are available in supermarkets. Kosher purveyor Hebrew National tried to assuage public health fears about hot dogs a decade ago by boasting that theirs were supervised by God himself. Other manufacturers omitted preservatives, and the gourmet frank was born. While traditional weiners are pastiches of protein scraps, les chiens gourmets comprise choice cuts and advertise the fact. Omaha Steaks, the popular purveyor of filet mignon by mail, offers a plump pork-beef hot dog (eight for $27.99, and that doesn’t even include shipping—talk about putting lipstick on a pig). Several Greenmarket farmers offer franks without fear (“no lips or assholes!”) and our own local paté-pusher, D’Artagnan, (see pg 14) makes franks sans nitrates or nitrites, achieving a grayish pink that may have been rejected by earlier generations, as well as protein purebreds born of buffalo and even duck.

Restaurants have riffed on the tube steak too. In open defiance of hometown hot dog dogma, the signature link at St. Marks Place’s Crif Dogs is a smoked ballpark-style Jersey-made frank, deep fried until a rip appears in its surface, then configured a dozen different ways such as the “spicy redneck”–wrapped in bacon and garnished with fresh jalapeños, cole slaw and chili con carne. Crif’s popularity–or perhaps its logo, which features a scantily clad woman riding a phallic frank–has inspired celebrity chefs to invent new Crif dogs.

David Chang tops one with kimchee, while molecular gastronaut Wylie Dufresne crowns his with cryptic “fried mayonnaise.” Shake Shack evokes the Midwestern park kiosks Danny Meyer relished as a child, and includes a Chicago-style “red hot,” topped with the conventional (for Chicago, at least) combination of green pickle relish, dill pickle spear, mustard, onion, tomato, celery salt and spicy “sport peppers,” 

Feltman's Coney Island

The Original HOT DOG KING

NATHAN'S FAMOUS

HOTDOGS

Feltman's

CONEY ISLAND

BROOKLYN

NY

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THE DUDE ABIDES

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Drunken Noodles Bangkok Thailand

ANTHONY BOURDAIN

TONY EATS "DRUNKEN NOODLES" in BANGKOK.

"But there's NO NOODLES" ???

WHAT ???

DRUNKEN NOODLES

WITH NO NOODLES

WHAT ???

FAMOUS

And SECRET RECIPES

.

STEAK

STEAK at LES HALLES

COTE de BOUF

Tony Bourdain Eats Florentine Steak Tuscany

Bisteca Fiorentina

Florentine Steak

ANTHONY BOURDAIN 

EATS STEAK w/ MICHAEL WHITE

BEST SELLING ITALIAN PASTA COOKBOOKS

 

Daniel Bellino-Zwicke is still one of the Hottest Best Selling Authors of Italian Cookbooks.

 

Currently, 4 of Daniel's Italian-Cookbooks are in the TOP 25 BEST SELLERS - PASTA on AMAZON #KINDLE

 

 

SUNDAY SAUCE  # 17 BEST SELLER PASTA   AMAZON.com

 

SEGRETO ITALIAN   # 22 BEST SELLER PASTA   AMAZON.com

 

The RAGU BOLOGNESE COOKBOOK  # 24 BEST SELLER PASTA  AMAZON.com

 

MANGIA ITALIAN  # 25  BEST SELLER PASTA   #AMAZON .com

BOOKS by BEST SELLING ITALIAN AMERICAN COOKBOOK AUTHOR

Daniel Bellino Zwicke

 

 

SUNDAY SAUCE has been a BEST SELLER in ITALIAN COOKBOOKS and PAST COOKBOOKS ever since it hit the shelves bacck in 2013. The book was The # 1 BEST SELLER - ITALIAN COOKBOOKS for the Most Amount of Time for the two years of 2013 - 2104 , beating out such notable Italian Cookbook Authors as Lidia Bastianch , Giada DeLaurentis, Marcella Hazan, and Mario Batali.

 

The main theme of Sunday Sauce is center around the greatest dish in all of Italian-Amaerica. The dish has been a Sunday ritual of millions of Italian immigrant families in America for more than 100 years. There are various versions of the dish that is made with a few different meats slowly simmering in a sauce of tomatoes seasoned with garlic and onions and the meats themselves which may include Sweet Italian Sausages, Meatballs, Braciole, Pork Neck, and Pork Spare Ribs of which Daniel loves to put in his.

 

There are recipes for Sunday Sauce aka Gravy from the movies Goodfellas and Francis Ford Coppola and Mario Puzo 's Godfather, where we see director Martin Scorsese 's father Charles Scorsese making Gravy (Sauce) in Prison with Ray Liotta, Frank Pelligrino Senior, and Mob Boss "Big Paulie Vario" played by Paul Sorvino.

On to The Godfather where we have the famous scene with Clemenza (Richard Castellano) showing Michael Corleone ( Al Pacino ) how to make Sauce (Gravy) for 20 Guys someday. Corleone Capo Pete Clemenza tells Michael you fry some onions and garlic in Olive Oil, put in Tomatoes, salt & pepper, a little wine, "you shove in your Meatballs and your Sausage. And that's my trick."

 

Sonny Corleone (James Caan) tells Clemenza, "Knock it Off. I got important things to do here." The scene is part of Italian-American and movie folklore and people just love it. The reccipes are in Sunday Sauce, along with Dolly Sinatra 's Spaghetti & Meatballs, and Joe DiMaggio 's mothers Sunday Gravy as well.

 

Sunday Sauce is filled with wonderful stories of Italian-America, the ritual of the Sunday Gravy, of Pasta Nights, Meatball Parms, and most of all, friends and families sharing a meal together at the table, with good times, love and happiness. And in this day and age of families not talking to each other and getting together at the dinner table because the children can't get off their phones or stop playing video games for hours on end, the message of Sunday Sauce bring people together for nice Italian meal at the table, the message is more important than ever, and Daniel teaches and inspires just how to do it yourself. To have a happy meaningful meal at the table with ones loved ones, its so simple and wonderful to do. Daniel will show you how. It's all in Sunday Sauce - When Italian-Americans Cook a Best Selling Italian Cookbook by New York Italian-American Author Daniel Bellino Zwicke.

 

 

The RAGU BOLOGNESE COOKBOOK

 

As Daniel States in his book description, for years he kept his Famous Recipe for Ragu Bolognese a Secret. He has loved cooking Italian Food for many years, and is often asked what is his favorite thing to cook? The answer Meat Ragu and especially Bolognese Sauce aka Ragu Bolognese, of which The Journal of Italian Food Wine & Travel once wrote that Daniel's was the Best in the country, and some say the World. Daniel says he especially loves to make his Bolognese Sauce because it is just so dam tasty, it's economical, and it brings people together, the same as Daniel's message in Sunday Sauce and all his wonderful Italian Cookbooks, is making wonderful Italian Food and bringing people together, sharing a meal at the table. Enjoying the food and Italian Wine, each others company, conversation, music by Frank Sinatra and Dean Martin, and good times that enrich your lives. Daniel does it quite well, and the Ragu Bolognese Cookbook is a Winner. And oh yes, we almost forgot. As Daniel states in the cookbook, he thought long and hard about publishing his famous recipe for Ragu Bolognese, but he did. He says, that if he charged the price of the book for the Bolognese Sauce Recipe  alone it would be a steal and more than worth it. But he didn't although he could have as there are many avenues these days to do so, simply selling one great recipe on its own. But know Daniel didn't do that. No he gives you his World Famous Recipe for Ragu Bolognese, and he gives you much more. 

 

Besides Daniel's Secret Bolognese Sauce there are recipes for John's Secret Chicken Cactiatore, Lasagna Bolognese, Spaghetti Meatballs, Marinara Sauce, and much more. Again, this book is a winner, and we just love it, especially Danny's Bolognese.

 

SEGRETO ITALIANO 

 

We Love it too. Lots of Great Recipes and Stories from Daniel Bellino "Z"

 

 

MANGIA ITALIANO

 

MANGIA ITALIANO ! You Know What It Means? Yes! "EAT ITALIAN" !!! Everyone LOVES ITALIAN FOOD ! Right? Well Take This "MAGICAL JOURNEY" A Journey To The World of ITALIAN FOOD of "Mother Italy" and The ITALIAN-AMERICAN COMMUNITY. Take it with BEST SELLING Author Daniel Bellino Zwicke and his DELIGHTFUL STORIES of ITALIAN FOOD, of ITALY, and the Italian-American Culture in all its most Wonderful Glory, "THAT'S ITALIAN" MEMORIES in ITALIAN FOOD, RECIPES and more ... "COME TAKE THIS WONDERFUL JOURNEY With US" Mangia Italiano, Memories of Italian Food is a decades long journey of Best Selling Italian Cookbook Author Daniel Bellino "Z" and his lifelong experiences and love of Italian Food from the beginning of being weaned on Pastina, the first Pasta in a long life of eating Maccheroni (Pasta) as the staple food of his Italian-American family’s diet. Moving on to Spaghetti & Meatballs, Daniel's First Experience in eating White Truffles with Pasta, to dining out in local Italian Restaurants over the years, along with taking numerous cultural and culinary journeys to the Mother Country, Italy. The author traveled to: Rome, Venice, Tuscany, Napoli, The Amalfi Coast, Verona, Sicily, and the whole of the Italian peninsula and its many lovely islands. He ate, he learned, he lived the Italian Life in all its many splendors. In Mangia Italiano the author recalls all his many experiences with Italian Food over the yeas, both in New York and Italy. Mangia Italiano is filled with Daniel’s delightful stories of a his remarkable journey into all of Italy's cherished Regional Cuisines, counting a multitude of ingredients turned into a variety of savory recipes. Among the mouthwatering dishes, are recipes for such items as: Sicilian Stuffed Artichokes, Mudica Steaks, Venetian Braised Duck, Italian Wedding Soup, Ragu Napoletana (Gravy), Umberto's Shrimp Sauce for Pasta, Nonna Bellino's Tomato Sauce, Pasta Rotta, Spaghetti Carbonara, Porchetta, Frank Sinatra's Egg Sandwich, Amalfitana Lemon Cake, and more. Mangia Italiano will "Inspire" you to your similar Italian Experiences as well and is a book that’s sure to bring you much JOY all through the years. Read the stories, cook these fine dishes and enjoy a splendid life, Italian Style! Author’s Bio: DANIEL BELLINO ZWICKE is the Best Selling Author of: La Tavola, The Ragu Bolognese Cookbook, Grandma Bellino's Cookbook, The Feast of The Seven Fish / ITALIAN CHRISTMAS, and SUNDAY SAUCE .. Daniel created BAR CICHETTI, America's First Ever Venetian Wine Bar (Bacaro)., he lives and writes in New York's Greenwich Village.

BEST SELLING BOOKS : SUNDAY SAUCE THE RAGU BOLOGNESE COOKBOOK GRANDMA BELLINO'S ITALIAN COOKBOOK The FEAST of The 7 FISH "ITALIAN CHRISTMAS" GOT ANY KAHLUA ? aka The Big Lebowski Cookbook MANGIA BENE TUTTI !!! 

 

BASTA !!!

 

 

 

 

MANGIA ITALIANO

GET IT !

 

 

POSITANO

 

COMING SOON !

 

TRAVEL GUIDE / COOKBOOK

 

Of  NAPLES POSITANO CAPRI

 

And The AMALFI COAST ITALY

 

Publication Release June 2019

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Anthony Bourdain Eats Bistecca Fiorentina Steak

TONY

TONY EATS BISTECA

FIORENTINA

at da FITA ORGO

LEARN HOW

to COOK The PERFECT STEAK

The RECIPE and INSTRUCTIONS

Are in SUNDAY SAUCE

TONY'S BISTECA

da FITA

.

Tony at da FITA

.