The DEVINE DALI
the Devine Dali by Daniel Bellino-Zwicke … Copyright 2016
Salvador Dali
Spanish Artist 1904 – 1989
Robert Parker ‘s Bad Wine Advice
Robert Parker
Most Wine Drinkers may not know this, but they’d be well advised not to ever listen to Robert Parker and his ill-advised wine news-letter The Wine Advocate. Not if they want the best wine drinking experience possible and they want to choose a good wine to go with their meal, they will not follow the horribly detramental wine drinking advice and reviews that Robert Parker gives on wine. The kind of wines Parker loves the most are overly-oaked, Overly-Rich, heavily concentrated wine that are crafted to be Heavy Thick Full Bodied Oaky Fruit-Bomb Wines that un-naturally made wine that are awful to drink with food. The Wines that Parker likes clash with food instead of complimenting it. If it was up to Robert Parker he’d have all the wines in the World tasting like over-manipulated, big, fat powerful wines like California Cabernets and Meritage Blends instead of wonderful food complementary wines such as; true Chianti, Barolo, Brunello, Beaujlais, some Bordeaux wines and the like. Wines that go well with food instead of clashing with it as many of the so-called Parkerized Wines do. The man has ruined the publics perception to what good wine is and should be. The public thinks because he is a famous wine writer, that he knows best and what he’s talking about. Maybe he does, but the style of wine he likes, well, they are quite questionable.
If the general public wants the best wine drinking experience possible, they’d be wise to steer clear of The Wine Advocate and any wine advice dished out by Mr. Parker.
Robert Parker’s advice on wine is advice that steers and influences peoples perceptions of what great wine is, into a quite a bad, almost one-dimensional place of homogenized overly thick un-natural wines. People should stop taking advice of Robert Parker and the World of Wine would be a much better place, a place of real more natural wines that is. So ladies and gentlemen you should know the Robert Parker’s wine-advice SUCKS to put it mildly. Robert Parker and his wine reviews, and Ratings of Wine quite literally Suck The Big One.
If you want to be true to the local terroir of where ever any particular wine might come from, in other words, Chianti should taste like Chianti, Barolo should taste like Barolo, and Bordeaux like Bordeaux and not like a “Big Fat” California or Autralian Cabernet or Meritage Blended Wine and such.
People should drink wines that go great with food and are “Real Natural Wines” the kind of Wines that were made for 100 of years and still are except for those wines made by owners who have fallen into to whole Robert Parker “Spin Doctor” realm and make “Overly-Concentrated Wine” that taste fake and un-natural, they are manipulated and are the kind of wines that Parker loves and gives High 90 Plus Ratings to. These wines all sell very well and demand high inflated prices because most people are followers and unable to make up their own minds so they listen to Svengali and buy these over-rated manipulated wines bolstered by Robert Parker and his terrible twist on wine. Many wine-makers want to jump on the Band Wagon and sell more wine at the highest prices, thus the dilemma of Parker and his terrible influence on the Wine World.
So people I urge you to drink real wine. Drink real Chianti (not any that contain Cabernet Sauvignon or Merlot), drink Barolos that have been aged in large gentile Slovenian Oak Cask instead of small 225 liter Barrique Barrels that make many wines taste more of Wood (the way Parker likes them) than beautiful unadulterated with natural fruit (Grapes). Drink wines like; Brunello, Cote du Rhones, and just about anything other than overly-concentrated, overly Oaked, manipulated over-oaked wines from Australia and over-powering Californian and Australian monsters and you’ll be doing OK, “Just DON’T Listen to anything ROBERT PARKER and his highly popular but detrimental newsletter The Wine Advocate. The man almost single handily Destroyed what Good Wine “is” and should be and the general publics perception on wine for they beleive they are following the advice of an expert. ” NOT !!!.
So folks be “Anti-Parker” you’ll be glad you Do.
Daniel Bellino Zwicke
NO BARRIQUE
NO BERLUSCONI
NO ROBERT PARKER
= ‘s a better Wine Experince for all !!!
.
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Usain Bolt Wins Olympic Gold
INSANE USAIN
The FASTEST MAN ALIVE
USAIN BOLT WINS GOLD in Mens 100 Meter Dash at 2016 OLYMPIC GAMES
in RIO de JANEIRO
.
.
The BIG LEBOWSKI COOKBOOK
GOT ANY KAHLUA ?
The COLLECTED RECIPES of THE DUDE
.
Man Bun Assholes
Donald Trump Man Bun
Guys with Man Buns, guess what ? You look like Assholes !
Guys, let’s get past this horrible fad. I can’t understand why a guy would go through the effort of intentionally growing out and cutting their hair in a way that would allow them to pull it up into a bun so they resemble a woman. Just because some great looking actor pulls it off doesn’t mean you should do it. When you do it you’re just an ugly dude that’s trying too hard with his man bun. Not fair on my part, but I immediately dismiss man bun wearers as complete douchebags. Sorry.
Mel and Heath are originals. Their man bun was forged out of necessity. You can’t have hair in your eyes as you shove a bayonet into a Red Coat’s heart. You need to see the expression on their face when you whisper, “Today, we celebrate our independence day, motherfucker.”
In almost every situation, a problem isn’t the originator, it’s the imitators. Bluetooth headsets were a hands-free option that made total sense until the guy at the car dealership started wearing them while he wasn’t on the phone. It’s not the guy who puts up that first bun, it’s the guy who sees the hot chick posting a Buzzfeed list of dudes with buns and spends the next year with a bun as his goal. The vagina has mystical, mind bending powers over the male proclivities. Think about skinny jeans, vegan food, writing about love for Elite Daily. Those all started with one dude who got laid and then a million different imitators came along, douched it up, and wasted a country’s time. Cure cancer? Nope, Trevor has to fix his hair bumps created by his pony tail. Start a business? Tucker needs to condition. Invent a blow job robot? Sorry, Smithson has an hour of brushing he has to do each night. Defend this country from China? Rory is debating bangs.
Since the dawn of time, male fashion decisions have been based off getting them laid. A caveman once tripped over a rock, and he heard a girl say “Eww” about his taint and now we are all sitting here in this underwear hell. There was an April Fools Day prank about clip-on man buns and I believed it because if vagina was one clip-on away we’d all be shopping for bobby pins. The more we encourage this look, the more we encourage the imitators spending their days trying to create an image of manliness that is built on months of un-manly moments. The longer we push the man bun dudes to the front of the alpha class, the more that door stays open for “men” that complain about gluten allergies in public. If the man-bun rules the pussy, then a larger group of pussies will be leading this nation.
Please, women of these United States of America, stop having sex with man bun guys. Resist the temptation. Understand that for every guy who puts his hair in a bun out of necessity, there are six more who saw it in a magazine while getting a mani-pedi. Go for the clean cut guy your grandfather would have fought a war with. Go for the guy wondering about farts. Go for the guy taking off his t-shirt like a fat, dumb animal. Go for a man bun guy, and you’ll create a country of men tucking hair behind their ears instead of pulling yours..
George Washington Man Bun
.
George W. Busch Cornrow Man-Bun
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Don Daniele Havana Cuba
DON DANIELE
Havana Cuba
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Michael Phelps Leads Team USA to Gold Medal Win in Mens 4×100 Relay
2016 OLYMPICS Rio de Janeiro BRASIL
Michael Phelps & Teemates receiving Gold Medal
for Win of Mens 4X100 Relay
Michael Phelps Kisses His 19th Gold Medal
Michael Phelps & Teammate Raise Hands Triumphantly
as USA Mens Team Win 4X100 Freestyle Relay
Michael Phelps Dives into Olympic Swimming Pool
in Rio de Janeiro at Finals of Mens 4X100 Relay
Phelps diving into the Pool as the Second Leg of USA Mens 4X100 Freestyle
Relay Team .. Phelps leads Team USA into First Place where the US Team stayed for
the remainder of the race to Win The GOLD MEDAL of The Mens 4X100 Freestyle Relay Race
of The Rio Olympics 2016
This was Phelps 19th Gold Medal Win and 23rd Medal overall in Olympic Competition
GOT ANY KAHLUA?
The BIG LEBOWSKI COOKBOOK
.
.
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The Big Lebowski David Huddleson Dies at 85
David Huddleson as The Big Lebowski in the Coen Brothers Big Lebowski
David Huddleston, a character actor best known for portraying titular roles in “The Big Lebowski” and “Santa Claus: The Movie,” has died. He was 85.
Huddleston’s wife, Sarah C. Koeppe, says he died Tuesday of advanced heart and kidney disease in Santa Fe, New Mexico.
Huddleston famously portrayed the blustery millionaire whose identity Jeff Bridges’ character is mistaken for in the 1998 cult comedy “The Big Lebowski.”
Other credits in his 55-year-long career include the films “Blazing Saddles,” ”The Producers” and “Santa Claus: The Movie,” as well as such TV series as “The West Wing,” ”Gilmore Girls” and “The Wonder Years.”
The DUDE
.
Welcome to Rio Olympics
.
Elvis Presley Stamp
New Elvis Stamp
2015
August 12, 2015 Release
The OLD ELVIS STAMP
ELVIS PRESLEY
THE KING of ROCK N ROLL
ELVIS PRESLY
Born JAMUARY 8, 1935 TUPELO, MISSISSIPI
DIED at the Age of 42 on August 16, 1977
MEMPHIS TENNESSEE
ELVIS in THE ARMY
1958 to 1960
Achieved The Rank of Sergeant
ELVIS MARRIES PRISICILLA
And Breaks Millions of Female Hearts
ELVIS
HEARTBREAK HOTEL
PROUD PAPA ELVIS
His Only Child
LISA MARIE PRESLEY
Elvis Aaron
“Dam He was a HANDSOME Son of a Bitch” !!!!
.
GOT ANY KAHLUA ?
aka
The BIG LEBOWSKI COOKBOOK
by Daniel Zwicke
.
The BADASS COOKBOOK
by Daniel Zwicke
SECRET RECIPES
KENTUCKY FRIED CHICKEN
BADASS BBQ SAUCE
The PERFECT STEAK
BADASS CHILI
and More !!!!
..
Espresso
ESPRESSO
Espresso,
the making, consuming and enjoyment of a properly made Espresso is another
facet and time honored tradition of Italian-Americans and their culture. We do
love our properly pulled Espresso. A properly pulled Espresso is a thing of
beauty and refinement, and must be done just so. We can and do make Espresso in
our homes with either a Neapolitan or Moka brewing device, and now these days, there
are any number of expensive new-fangled home espresso makers, more on that
later.
the making, consuming and enjoyment of a properly made Espresso is another
facet and time honored tradition of Italian-Americans and their culture. We do
love our properly pulled Espresso. A properly pulled Espresso is a thing of
beauty and refinement, and must be done just so. We can and do make Espresso in
our homes with either a Neapolitan or Moka brewing device, and now these days, there
are any number of expensive new-fangled home espresso makers, more on that
later.
Some
might be surprised but the great art of the perfect Italian Espresso has been
around for just about 110 years. Yes Italians drank Espresso before that, but
it was only developed into a “Fine Art” that it is today, just a little more
then a hundred years ago or so when Luigi Bezzera developed the first Espresso
Machine that we know today. After this landmark in Espresso history, the
consumption and popularity of Espresso grew rapidly. Caffes and Espresso Bars
popped up everywhere all over Italy. These Espresso Bars were places to have an
Espresso and socialize. And in Italy, there is a whole act and ritual to going
to an Espresso Bar for your habitual morning coffee. And it’s not just for the
Espresso but some socializing, a bit of chit-chat, gossip, political talk,
sports (Soccer/Futbol), this-that-and-every-other-thing. This morning Espresso
is quite ritualistic in Italy, and is practiced by most, and in every corner of
the country, on every other street corner in cities like; Rome, Bologna, Palermo,
Milano, Verona, all over. And it is quite the sight to see, especially if
you’re an American going for the first time. In caffes and bars in Italy it is
at the stand-up Espresso bar where all the action takes place. When you go into
a caffe (a.k.a. Bar) in Italy and have a Espresso, Cappuccino, whatever, and
sit at a table, that Espresso will cost you an additional 50% or more than it
will if you consume it standing up at the counter at the Espresso Bar. It’s a
tax thing. The caffe owners are taxed on their tables and this tax gets passed
on to the customer. Basta!
might be surprised but the great art of the perfect Italian Espresso has been
around for just about 110 years. Yes Italians drank Espresso before that, but
it was only developed into a “Fine Art” that it is today, just a little more
then a hundred years ago or so when Luigi Bezzera developed the first Espresso
Machine that we know today. After this landmark in Espresso history, the
consumption and popularity of Espresso grew rapidly. Caffes and Espresso Bars
popped up everywhere all over Italy. These Espresso Bars were places to have an
Espresso and socialize. And in Italy, there is a whole act and ritual to going
to an Espresso Bar for your habitual morning coffee. And it’s not just for the
Espresso but some socializing, a bit of chit-chat, gossip, political talk,
sports (Soccer/Futbol), this-that-and-every-other-thing. This morning Espresso
is quite ritualistic in Italy, and is practiced by most, and in every corner of
the country, on every other street corner in cities like; Rome, Bologna, Palermo,
Milano, Verona, all over. And it is quite the sight to see, especially if
you’re an American going for the first time. In caffes and bars in Italy it is
at the stand-up Espresso bar where all the action takes place. When you go into
a caffe (a.k.a. Bar) in Italy and have a Espresso, Cappuccino, whatever, and
sit at a table, that Espresso will cost you an additional 50% or more than it
will if you consume it standing up at the counter at the Espresso Bar. It’s a
tax thing. The caffe owners are taxed on their tables and this tax gets passed
on to the customer. Basta!
Anyway, the ritual of the early morning Italian Espresso? People get dressed, leave
their homes and are on their way to work, but they don’t go right from their
house to their job. No they have to have an Espresso and the ritual of the
Espresso and some Chit-Chat (BS) with a quick stop at their favorite local
caffe. They might leave their house then go to an Espresso Bar near their home
before going to their job, or they may head to their job, then get an Espresso
at a favored caffe near the work-place. They might even do both, get an
Espresso in their neighborhood before heading to work, then stopping at an Espresso
Bar close to their workplace before bopping into work.
their homes and are on their way to work, but they don’t go right from their
house to their job. No they have to have an Espresso and the ritual of the
Espresso and some Chit-Chat (BS) with a quick stop at their favorite local
caffe. They might leave their house then go to an Espresso Bar near their home
before going to their job, or they may head to their job, then get an Espresso
at a favored caffe near the work-place. They might even do both, get an
Espresso in their neighborhood before heading to work, then stopping at an Espresso
Bar close to their workplace before bopping into work.
Well, that’s the way they do it in Italy,
quite a ritual and amazing to see. In America, Italian immigrants to cities
like New York, Boston, Providence, and Philadelphia opened Social Clubs that
served Espresso, maybe some sandwiches, soup, soda, Biscotti, and Anisette
Toast, and Cannoli that they bought from a nearby baker. These Social Clubs
which sprung up in neighborhoods like the Lower East Side of New York or what
is now called Little Italy, in Boston’s North End, and San Francisco’s North
Beach. These Social Clubs (Caffe) were primarily of and for the working class,
and were for Italians. The clubs were for Italians, and people of other
nationalities did not go into them unless they were brought in by an Italian
guy from the neighborhood. And that’s the way it was back then.
quite a ritual and amazing to see. In America, Italian immigrants to cities
like New York, Boston, Providence, and Philadelphia opened Social Clubs that
served Espresso, maybe some sandwiches, soup, soda, Biscotti, and Anisette
Toast, and Cannoli that they bought from a nearby baker. These Social Clubs
which sprung up in neighborhoods like the Lower East Side of New York or what
is now called Little Italy, in Boston’s North End, and San Francisco’s North
Beach. These Social Clubs (Caffe) were primarily of and for the working class,
and were for Italians. The clubs were for Italians, and people of other
nationalities did not go into them unless they were brought in by an Italian
guy from the neighborhood. And that’s the way it was back then.
Espresso
e Dolce at home? When I was growing up and went to my Aunt Fran and Uncle
Tony’s house in Lodi, or to Aunt Helen’s for Sunday Dinner, and we ate our
meal, and it moved on to coffee and dessert, this was quite a sight that brings
back nice memories for me to this very day. And it was a wonderful ritual, and
unlike the quick grab your Espresso, Chit-Chat for a few minutes and run out
the door as is done at caffe’s and Espresso Bars in Italy, the Espresso was
anything but Espresso (Fast) at Bellino Family meals, as is with millions of
Italian-American families over the years. No, this was no quick hit-and-run
affair. The coffee and dessert course at our family gatherings was the longest
portion of our all day affair of the Sunday Meal. My Aunts and Uncles would sit
around the table, we (the Kids) would too, but we would go back and forth,
cause this sit-down at the table usually lasted about 3 hours, maybe more. We’d
sit down, and Aunt Fran and Aunt Helen had the Neapolitan going with Espresso.
The table was laden with all sorts of goodies; Cannolis of course, one or two
different cakes, and an assortment of Italian Cookies and Pastries
(Sfogiatelle, Mille Foglie). There was always enough to fill Pastry Shop
Showcase, “I kid you not!”
e Dolce at home? When I was growing up and went to my Aunt Fran and Uncle
Tony’s house in Lodi, or to Aunt Helen’s for Sunday Dinner, and we ate our
meal, and it moved on to coffee and dessert, this was quite a sight that brings
back nice memories for me to this very day. And it was a wonderful ritual, and
unlike the quick grab your Espresso, Chit-Chat for a few minutes and run out
the door as is done at caffe’s and Espresso Bars in Italy, the Espresso was
anything but Espresso (Fast) at Bellino Family meals, as is with millions of
Italian-American families over the years. No, this was no quick hit-and-run
affair. The coffee and dessert course at our family gatherings was the longest
portion of our all day affair of the Sunday Meal. My Aunts and Uncles would sit
around the table, we (the Kids) would too, but we would go back and forth,
cause this sit-down at the table usually lasted about 3 hours, maybe more. We’d
sit down, and Aunt Fran and Aunt Helen had the Neapolitan going with Espresso.
The table was laden with all sorts of goodies; Cannolis of course, one or two
different cakes, and an assortment of Italian Cookies and Pastries
(Sfogiatelle, Mille Foglie). There was always enough to fill Pastry Shop
Showcase, “I kid you not!”
The
table full of my aunts and uncles was a wonder. They’d sit around drinking
coffee, eating pastries, and talk-talk-talk, about politics, sports, gossip,
this-that-and-everything. My uncle Frank who was the Ring-Leader could have
solved all the Worlds problems, right there at that table, filled with Cannoli,
Biscotti, Coffee (Espresso), cakes, Anisette, heated discussion, laughter, and
a “Bundle of Joy,” all over Espresso.
table full of my aunts and uncles was a wonder. They’d sit around drinking
coffee, eating pastries, and talk-talk-talk, about politics, sports, gossip,
this-that-and-everything. My uncle Frank who was the Ring-Leader could have
solved all the Worlds problems, right there at that table, filled with Cannoli,
Biscotti, Coffee (Espresso), cakes, Anisette, heated discussion, laughter, and
a “Bundle of Joy,” all over Espresso.
Aunt Helen and Aunt Fran made the Espresso in Neapolitan Espresso Maker. The
Neapolitan is from Napoli, Italy. It was developed so Neapolitans (and all
Italians) could make Espresso in their homes. The Neapolitan is a two-piece
device whereby, you fill the bottom of the vessel with water, the ground
espresso goes in the middle and you screw on the empty top. To make Espresso
with the Neapolitan you put the device on the stove over a flame with the piece
filled with the water on the stove. The water heats, and when it comes to the
boil, you turn the flame off, flip the vessel over so the hot water is at the
top and will then drip down through the ground coffee to make the Espresso. The
Espresso is not as good as that you’d get at a caffe or Espresso Bar with a
large machine, but it’s good enough, and adding a little shot of Anisette is
never a bad thing, something my Uncle Frank always did. This is called a Caffe
Corretto, the act of adding a few drops of your desire liquor into your
espresso. You can add; Grappa, Sambucca, Brandy, Anisette, or other liquor to
make a caffe corretto. At Aunt Fran & Unlce Tony’s, it was always Anisette.
Basta.
Neapolitan is from Napoli, Italy. It was developed so Neapolitans (and all
Italians) could make Espresso in their homes. The Neapolitan is a two-piece
device whereby, you fill the bottom of the vessel with water, the ground
espresso goes in the middle and you screw on the empty top. To make Espresso
with the Neapolitan you put the device on the stove over a flame with the piece
filled with the water on the stove. The water heats, and when it comes to the
boil, you turn the flame off, flip the vessel over so the hot water is at the
top and will then drip down through the ground coffee to make the Espresso. The
Espresso is not as good as that you’d get at a caffe or Espresso Bar with a
large machine, but it’s good enough, and adding a little shot of Anisette is
never a bad thing, something my Uncle Frank always did. This is called a Caffe
Corretto, the act of adding a few drops of your desire liquor into your
espresso. You can add; Grappa, Sambucca, Brandy, Anisette, or other liquor to
make a caffe corretto. At Aunt Fran & Unlce Tony’s, it was always Anisette.
Basta.
My NAPOLITAN
I Bought in NAPOLI 1987
As a child it was always something to see, watching Aunt Fran or Aunt Helen go
through the pleasant little ritual of making Espresso in that curious looking
contraption, the Neapolitan. As I said, it always intrigued me, and when I took
my first trip to Italy and was in Napoli walking through a street market and
spotted a merchant selling Neapolitans and other kitchenware’s, I just had to get myself one, a Neapolitan of my own and from the great city it was invented in, Napoli. I also brought back some
beautiful ceramic plates from nearby Vietro sul Mare on the nearby Amalfi
coast, and I’ve been making Espresso with my Neapolitan (bought in Napoli), and
eating Spaghetti on those beautiful Amalfi Coast Plates from ever since, a joy,
and a way to bring Italy into your own American home. Doing so, brings back
beautiful memories of; Positano, The Amalfi Coast, Sicily, and the rest of
Italy. If you can’t be there (which is a shame), then bring Italy into your
home. And that is what we do, every time we sit down to a meal, a glass of
wine, or a simple little cup of Espresso, “we bring Italy home.”
through the pleasant little ritual of making Espresso in that curious looking
contraption, the Neapolitan. As I said, it always intrigued me, and when I took
my first trip to Italy and was in Napoli walking through a street market and
spotted a merchant selling Neapolitans and other kitchenware’s, I just had to get myself one, a Neapolitan of my own and from the great city it was invented in, Napoli. I also brought back some
beautiful ceramic plates from nearby Vietro sul Mare on the nearby Amalfi
coast, and I’ve been making Espresso with my Neapolitan (bought in Napoli), and
eating Spaghetti on those beautiful Amalfi Coast Plates from ever since, a joy,
and a way to bring Italy into your own American home. Doing so, brings back
beautiful memories of; Positano, The Amalfi Coast, Sicily, and the rest of
Italy. If you can’t be there (which is a shame), then bring Italy into your
home. And that is what we do, every time we sit down to a meal, a glass of
wine, or a simple little cup of Espresso, “we bring Italy home.”
ESPRESSO is Excerpted from SUNDAY SAUCE by Daniel Bellino Zwicke
SUNDAY SAUCE –
When Italian-Americans Cook
Available in Paperback & Kindle on Amazon.com
Cannolis Were Always on The Table
And a Bottle of Anisette
SECRET ITALIAN RECIPES
A MOKA POT
For Making Espresso
Toto & Peppino
with a NAPOLITAN
in
The BAND of HONEST MEN 1956
.
theDannyReport 