Cheesesteak

The cheesesteak was developed in the early 20th century "by combining frizzled beef, onions, and cheese in a small loaf of bread," according to a 1987 exhibition catalog published by the Library Company of Philadelphia and the Historical Society of Pennsylvania.

Philadelphians Pat and Harry Olivieri are often credited with inventing the sandwich by serving chopped steak on hoagie rolls in the early 1930s. They began selling this variation of steak sandwiches at their hot dog stand near south Philadelphia's Italian Market. They became so popular that Pat opened up his own restaurant which still operates today as Pat's King of Steaks. The sandwich was originally prepared without cheese. Olivieri claims provolone cheese was first added by Joe "Cocky Joe" Lorenza, a manager at the Ridge Avenue location."

Pat's and Geno's Steaks have a highly publicized rivalry. They are located across the street from each other on 9th Street and Passyunk Avenue in South Philadelphia. Cheesesteaks have become popular in restaurants, cafeterias and food carts throughout the city with many locations being independently owned family run businesses.Variations of cheesesteaks are now common in several fast food chains. Versions of the sandwich can also be found in locations ranging from bars to high-end restaurants.

Source: www.wikipedia.com

See also: tamani, marzano

Beef Cut for Steak

Chateaubriand steak

Usually served for two, center cut from the large end of the tenderloin. Sometimes it's extra thick top sirloin.

Chuck steak

A cut from neck to the ribs.

Cube steak

A cut of meat, usually top round, tenderized by fierce pounding with a mallet or mechanical blades.

Filet Mignon

A cut from the small end of the tenderloin; the most tender and usually the most expensive cut by weight.

Flap steak

A cut from the bottom sirloin.

Flank steak

From the underside. Not as tender as steaks cut from the rib or loin.

Flat iron steak

A cut from under the shoulder blade.

Hanger steak or (French) onglet

a steak from near the center of the diaphragm. Flavorful, and very tender towards the edges, but sinewy in the middle. Often called the butcher's tenderloin or hanging tender.

Popeseye steak

thinly sliced rump steak, originating in Scotland and available in the UK.

Source: www.wikipedia.com

See Also: pasta, marzano

Review From Member5

Hi all,

One of the best italian food, itulah pendapat saya tentang Nuzzy's mousse and resto ini.
Berikut cerita saya mengenai resto yang satu ini :
Saya ke Central Park Mall karena ada diskon 30% dari Gramedia, tapi karena suasana sore hari itu di toko buku tersebut sangat sangat padat, saya bersama doi tercinta membatalkan niat membeli buku. Dan ternyata tidak hanya di Gramedia saja yang sangat padat tapi hampir seluruh area mall (karena ada event superhero japan dan tentu saja care4 yang selalu rame di akhir pekan). Kami sudah pengap rasanya dan memutuskan pulang saja sambil berjalan2 terlebih dahulu di taman yang ada di salah satu mall terbesar di JakBar ini, tidak sengaja melihat monster2 milik Nuzzy yang lucu2 dan kebetulan di resto ini hanya didatangi beberapa pengunjung serta jauh dari hiruk pikuk manusia, maka kami memutuskan dinner di sini aja.

Resto ini terdiri dari outdoor dan indoor, kami memilih indoor saja karena kami non-smooker. Interior di dalam cukup unik dan suasana sangat comfort. Setelah melihat menu yang cukup besar dan dibingkai, kami memesan Soft Shell Atlantic Crab, Aglio Olio Smoked Beef, Choco Cream Coffee, dan Lyche Strawberry Tea.

Soft Shell Atlantic Crab - 35k
Tidak berasa ini merupakan kepiting soka, kepitingnya dan cangkangnya sangat lembut. Rasanya pas dan menari-nari di lidah. Tapi sayang tepungnya kurang cruncy. But It's perfect snack for starter.

Aglio Olio Smoked Beef - 35k (medium size)
Pasta dengan mushroom dan smoked beef yang dimasak dengan saus aglio (kata waiternya - bawang putih), cabe kering dan cream. Pasta-nya boleh pilih homemade fettucini, regular fettucini, spaghetti, dsb. Untuk homemade fettucini dibagi menjadi 4 warna : kuning, merah, hitam, dan hijau. Warna kuning dan hitam saya lupa kandungannya dari apa, untuk merah dari beef, dan hijau dari spinach. Saya memilih warna merah. Pada saat menu ini datang, warnanya merah semua, mengerikan . Tapi untuk rasa : PERFECTO. Rasanya didominasi oleh asin dan sedikit rasa pedas, tapi sangat pas di lidah. Luar Biasa Uenak . Kami sampai menyesal tidak pesan yang large.

Choco Cream Coffee - 24k
Cokelat, kopi, cream, dan cinnamon berpadu menjadi satu menjadi minuman yang sangat yummy. Saya sebenarnya tidak suka cinnamon tapi dengan adanya cinnamon di minuman ini membuat sensasi yang berbeda. MUST TRY, VERY RECOMMENDED.

Lyche Strawberry Tea - 24k
Teh dengan rasa lyche strawberry ini menyegarkan, tapi tidak special.

Setelah makanan kami yang super lezat di atas habis, kami tertarik untuk mencoba pizza-nya, akhirnya kami memesan Milano Marinara Pizza.
Milano Marinara Pizza - 52k(medium size)
Pizza dengan topping seafood, segala macam seafood ada di atas pizza ini mulai dari cumi sampai oyster. Untuk rasa OK, rasa amis yang biasa ada di seafood pizza masih acceptable. Pinggirannya sangat crunchy. Great Pizza for Seafood Pizza Lovers.

Makanan yang ada di resto ini superb, kami masih mau order menu lain lagi tapi karena mengingat perut yang sudah full kami mengurungkan niat kami. O ya selain Snack ringan, Pasta dan Pizza, terdapat juga soup, salad, burger & sandwich, paela, dan steak. Untuk minuman tersedia juga cocktail dan varian kopi lainnya.

Overall, seperti yang saya katakan di atas, One of the best italian food untuk Nuzzy's resto yang juga memiliki cabang di Napoli dan New York. Sayangnya resto ini terletak agak terpencil, yang membuat para pengunjung mall tidak menyadari kehadirannya.

Tips : kosongkan perut sebelum ke Nuzzy's karena anda pasti akan makan lagi, lagi, dan lagi

Source: www.id.openrice.com

See Also: Tamani

Cooking Pasta

Cooking pasta is as easy as boiling water, but does require care.

1. You should figure 1 quart of water per quarter pound of pasta (1 liter of water per 100 grams of pasta), and expand this to 6 quarts for a pound. If you don't use enough water the pasta will be gummy, so don't stint.

2. Bring the water to a rolling boil, salt it with 2-3 teaspoons of kosher salt per quart of water. Don't skimp on the salt or the pasta will be unpleasantly bland -- it helps to keep in mind that Neapolitans, who are masters at cooking pasta, used to use sea water back when it was safe to do so.

3. Add the pasta, stirring gently to separate the pieces and keep them from sticking to the bottom of the pot.

The pasta package will probably say how long the pasta should cook for, but don't trust it. A couple of minutes before it is supposed to be done, fish out a piece and break it open; in the center you will see a whitish area of uncooked pasta that is poetically known as the anima, or soul of the pasta. Ladle a couple of ladles of hot water into the serving bowl, swirl them about to warm it, discard them, and continue cooking the pasta until the anima barely fades. At this point drain the pasta, giving it one or two good shakes to remove most of the water (it will continue to absorb water for a minute or two), transfer it to the bowl, stir the sauce into it and serve.

As a variation, if the sauce is fairly liquid, say for penne rosé, warm it in a skillet as the pasta cooks, and when the pasta is just shy of being done drain it and transfer while it's still dripping it to the skillet. Turn the heat to high and toss the pasta as you would an omelet; as it finishes cooking it will absorb the sauce and taste much better. On restaurant menus pasta cooked this way is called strascicata or saltata in padella. There are hudreds of pasta recipes on this site; click on the pasta sauces and recipes link on the navigation bar to the left to reach them.

Source: www.italianfood.about.com

See also: steak, sate, sushi

Pasta for Us

Pasta alla carbonara (usually spaghetti, but also fettuccine, rigatoni or bucatini) is an Italian pasta dish based on eggs, pecorino romano, guanciale, and black pepper. The dish was created in the middle of the 20th century.

The recipes vary, though all agree that cheese (pecorino, Parmesan, or a combination), egg yolks (or whole eggs), cured fatty pork, and black pepper are basic. The pork is fried in fat (olive oil or lard); a mixture of eggs, cheese, and butter or olive oil is combined with the hot pasta, cooking the eggs; the pork is then added to the pasta. Guanciale is the most traditional meat, but pancetta is also used. In the US, it is often made with American bacon.

Cream is not common in Italian recipes, but is used in the United States, France, Spain, the United Kingdom, Australia and Russia (especially in Moscow). Other Anglo/Franco variations on carbonara may include peas, broccoli or other vegetables added for colour. Yet another American version includes mushrooms. Many of these preparations have more sauce than the Italian versions.

In all versions of the recipe, the eggs are added to the sauce raw, and cook (coagulate) with the heat of the pasta itself.

Origin and history

Like most recipes, the origins of the dish are obscure, and there are many legends about it. As the name is derived from the Italian word for charcoal, some believe that the dish was first made as a hearty meal for Italian charcoal workers. This theory gave rise to the term "coal miner's spaghetti", which is used to refer to spaghetti alla carbonara in parts of the United States. Others say that it was originally made over charcoal grills, or that it was made with squid ink, giving it the color of carbon. Another rumour about the origin of the name suggests that the way abundant black pepper was added to the dish (before or after serving) especially during winter, made the black pepper flakes among the whiteish sauce look like charcoal, or perhaps the effect one gets when a casserole dish is accidentally "burnt". It has even been suggested that it was created by, or as a tribute to, the Carbonari ("charcoalmen"), a secret society prominent in the unification of Italy.

The dish is not present in Ada Boni's 1927 classic La Cucina Romana, and is unrecorded before the Second World War. It was first recorded after the war as a Roman dish, when many Italians were eating eggs and bacon supplied by troops from the United States, and the name may be from a Rome restaurant called 'Carbonara'. More recently, a restaurant in Rimini has claimed the original recipe was born during WWII.

The recipe was included in Elizabeth David's 1954 cookbook published in Great Britain. The dish became popular among American troops stationed in Italy; upon their return home, they popularized spaghetti alla carbonara in North America.

Source: www.wikipedia.com

See also: steak, marzano

Pudak

Pudak adalah makanan/kue khas kota Gresik, Jawa Timur, Indonesia. Makanan ini terbuat dari bahan tepung beras, gula pasir/gula jawa dan santan kelapa yang dimasukan kemasan terbuat dari bahan yang disebut "ope" yaitu [ [pelepah daun pinang ]]. Pudak juga ada yang berbahan sagu dan disebut pudak sagu. Pada perkembangannya, ragam pudak tidak terbatas 3 rasa macam saja seperti sebelumnya : pudak putih (gula pasir), pudak merah (gula jawa) dan pudak sagu. Pada masa kini, oleh kreatifitas pembuat kue pudak untuk merebut pasar, maka ragam dan rasa pudakpun bertambah, diantaranya pudak pandan yang berwarna hijau dan harum karena campuran sari daun pandan. namun terkadang para pembuat pudak memilih menggunakan daun suji sebagai perwarna pengganti, mengingat warnanya yang lebih kuat hijaunya, sensasinya juga tak kalah dengan daun pandan. Disamping rasa yang khas, bentuk kemasan pudak tidak ada yang menyamai di antara jajanan manapun. Dari bahan yang sudah mulai langka, pembuatannya pun tidak sederhana. Pangkal pelepah daun pinang harus disamak lebih dahulu untuk memisahkan kulit luar dan kulit dalam. kulit bagian dalam inilah yang dimanfaatkan. Setelah dibersihkan dan dipotong-potong sesuai ukuran, kemudian dilipat dan dijahit dengan alur seperti huruf L tanpa sudut, sehingga sisi dan dasarnya tertutup dan membentuk ruang seperti gelas. Setelah adonan dituangkan, ujung kemasan yang terbuka dikuncupkan dan diikat. Baru dikukus

Kue pudak merupakan jajanan yang kaya kalori dan mengenyangkan. Disamping itu kue ini bisa bertahan selama 3 hari, bila diangin-anginkan. Konon kue ini dibuat sesuai kebutuhan masyarakat Gresik yang saat itu yang bermata pencaharian sebagai pedagang, yang cenderung bepergian jauh.

Apabila anda yang ingin mencicipi citarasanya, anda bisa mendapatkannya saat berkunjung ke kota Gresik. Di komplek wisata religius seperti Makam Sunan Giri dan Makam Syeh Maulana Malik Ibrahim, misalnya. Atau bila anda sempat bisa pula didapatkan di Pasar Kota Gresik, atau di toko-toko kue khas Gresik di sepanjang Jln. Sindujoyo. Disana akan lebih banyak jajanan khas Gresik, yang tak akan ditemukan di kota-kota lain.

Tapi seandainya anda tidak punya waktu karena tengah dalam perjalanan melewati kota Gresik,anda bisa berhenti sejenak di Jln. Veteran, di seberang Gedung Wisma Ahamad Yani]]berderet toko-toko kue yang menyediakan pudak yang tergantung dalam rangkaian-rangkaian yang masing-masing berisi lima biji kue. Tapi jangan lupa, mintalah yang paling baru/segar.

Namun bila anda memang tak pernah punya kesempatan, pesankan saja oleh-oleh dari teman anda yang akan datang dari kota Gresik. Bagus Cahyono mengucapkan Selamat berbelanja !

Kue khas Gresik lainnya : - Jubung, jenang ketan berwarna hitam dalam tabung Ope,dengan taburan biji wijen. - Ayas, jenang ketan warna-warni dalam bentuk potongan-potongan kecil, juga bertabur wijen. - Nasi Krawu, nasi punel dengan lauk olahan daging yang dicabik-cabik serta bumbu kelapa dan sambal yang sangat khas. - Dan banyak lagi yang lainya...,
sumber: wikipedia

Nikmati Juga:
steak
dim sum
seafood

makanan khas berbagai negara

Makanan pasti dimakan oleh seluruh manusia di dunia ini. Kebutuhan makanan setiap orang di dunia ini berbeda. Orang yang tinggal di Kutub Utara dan Kutub Selatan, membutuhkan banyak makanan untuk membantu menghangatkan dirinya agar suhu tubuhnya tetap normal. Sedangkan bagi orang yang tinggal di daerah tropis, mereka justru membutuhkan banyak minuman dibandingkan dengan makanan. Selera makanan orang di setiap negara pasti berbeda, sehingga setiap negara mempunyai makanan khas sendiri. Di Amerika Serikat, rata-rata penduduknya memakan pizza, hamburger dan hot dog sebagai makanan pokok mereka. Di Indonesia, rata-rata penduduknya memakan nasi sebagai makanan pokok mereka. Begitupun dengan Eropa dan negara-negara lainnya. Jadi, dapat dipastikan, bahwa setiap negara mempunyai makanan khas masing-masing.
sumber: wikipedia
lihat juga : steak, dim sum, wine, soto