IT Matter Radio Review For Rock Thiz Magazine

“Take a moment to check out the site and see for yourself why Rock Thiz Magazine is the hottest, new publication to hit the US and the World.” Monica M. Brinkman It Matter Radio

http://www.itmattersradio.com/#!rockthizmagazine/c1dx4

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Brown’s New York Deli

Brown’s New York Deli

Written by Scott Joseph

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I would go to Brown’s New York Deli for the pickles alone. They’re half sours, just like you’ll find in any delicatessen in New York, but which for some reason are as scarce in Central Florida as are, well, delicatessens. Even better, the pickles are served as part of a complimentary tray that includes creamy coleslaw. That’s just one of the bits of authenticity and nostalgia that owner Lauren Brown has brought with her full-service Maitland restaurant.

It’s an homage to the great delis of renown, and the walls are decorated with vintagely black-and-white photos of such places as Katz’s, Lindy’s and Ronnie’s. The latter, of course, is the long-gone and still lamented deli that occupied a space near the corner of East Colonial Drive and Bumby Avenue.

Brown’s isn’t nearly as large a restaurant as Ronnie’s, and it doesn’t have any of the strict rules that Ronnie’s customers had to endure (the door through which you entered was determined by the size of your party; and don’t even ask for another pat of butter for your roll). But what Brown’s offers is a chance for Central Floridians who long for the foods of an authentic kosher deli to satisfy their cravings. As my companion on my recent visit said, it’s wonderful just to read the menu.

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Indeed, on my drive to the restaurant I could think of little else than a bowl of matzo ball soup, so that was the first thing I ordered, right after eating two of the half sours. The matzo ball was just as the menu promised, big and fluffy. And the chicken broth it displaced was as clear as consomme. It also had carrots and celery and wide noodles. All it needed was a couple of shakes of salt to bring out the flavors a bit.

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The chopped liver was wonderful. Perhaps in an effort to make what is essentially a brown blob look more appealing, it was served on lettuce leaves, which only got in the way. But I scraped every last bit of it off and enjoyed it with the bagel chips.

Browns_latkes

The latkes were the way I prefer them, thick and dense with a beautifully crisped outside. They were served with both applesauce and sour cream, however this being a kosher restaurant the sour cream was nondairy.

Browns_cabbage

The sauce that was served atop my stuffed cabbage rolls was so good that it wouldn’t have mattered what was under it. It was thick and pulpy, a tomatoey wonderland. The cabbage rolls themselves had lots of ground beef and rice. I had a side of kasha varnishkas, bow-tie pasta noodles tossed with buckwheat groats. They were fine after another dash of salt.

Servers were efficient, and the ambience is appropriately spartan and bright. Brown’s is a wonderful addition to the local dining scene.

Brown’s New York Deli is at 1201 S. Orlando Ave., Maitland. Is is open for breakfast, lunch and dinner daily. The phone number is 407-690-6999.

Recipe of the Day: The Ultimate Chocolate-Peanut Butter Pie

Recipe of the Day: The Ultimate Chocolate-Peanut Butter Pie 

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With a chocolate-graham cracker crust, all this pie needs is a glass of milk alongside!

Get this recipe > http://bit.ly/1fnAyNh

Total Time:
4 hr 30 min
Prep:
15 min
Inactive:
4 hr
Cook:
15 min

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/chocolate-peanut-butter-pudding-pie-recipe.html?oc=linkback

Yield:6 to 8 servings

Ingredients
3 cups whole milk
1/3 cup granulated sugar
1/4 cup cornstarch
1/8 teaspoon kosher salt
3 large egg yolks, beaten
3/4 cup smooth peanut butter
One 9-inch prepared chocolate graham cracker crust
1 cup heavy cream
2 tablespoons confectioners’ sugar
2 tablespoons chopped roasted peanuts, for garnish
2 tablespoons mini chocolate chips, for garnish

Directions
Heat 2 2/3 cups of the milk in a large saucepan over medium heat until hot but not boiling.

Whisk the granulated sugar, cornstarch and salt in a large bowl.

Whisk in the egg yolks and the remaining 1/3 cup milk. Whisk half of the hot milk into the egg mixture until smooth, and then gradually whisk the egg mixture into the pan with the remaining milk.

Cook over medium heat, whisking constantly, until the mixture boils and thickens, 6 to 8 minutes.

Remove from the heat and whisk in the peanut butter until melted.

Transfer to a bowl and cool slightly, stirring a few times to prevent a skin from forming.

Pour the filling into the crust, smoothing it out so that it reaches the edges of the pie crust. Press plastic wrap directly onto the surface and chill until set, at least 4 hours.

When ready to serve, whip the heavy cream and confectioners’ sugar in a large mixing bowl with a hand mixer until medium/stiff peaks form.

To assemble, top the pie with the whipped cream and garnish with peanuts and chocolate chips.

Cook’s Note: Regular or natural peanut butter works here, just makes sure it’s emulsified.

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/chocolate-peanut-butter-pudding-pie-recipe.html?oc=linkback

The Rock Thiz Magazine March Issue Is Ready To Order

Rock Thiz  Magazine March 2014 Issue

Hard Copies,Digital Copy,or Both

To Order Your Copy Visit Our Website

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In This Issue

Business
Forever K. Michael (J- Jovan Bringing
A New Look And

Sports
Aaron Rajman: Mixed Martial
Arts Champion

Movies And Reviews
Kyron Hodges, Filmmaker
Gravity

In The Now/Music
The Dollyrots
Lunden De’leon
Namm 2014 – Where The Music Industry Comes Alive
The Planetary Blues Band

Fashion/Modeling
Anne Mc Clure

SnapShot/Photography
On The Road With James Bruner
( Namm 2014)

Entertainment
Velvet Rhodes
JAMES NORKAWICH

Book Nook
The Burgeoning
The Collector Witch
Carol Marrs Phipps
And Tom Phipps

Food And Wine
Mini Chicken Alfredo

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Order Rock Thiz Magazine Dec 2013 Issue

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Order Rock Thiz Magazine Issue Dec 2013
USA $5.99 + $2.50 Shipping
Outside The USA: $7.99 +$5.00 Shipping

In This Issue:

ENTERTAINMENT/THE ACTORS ZONE:
Cassandra Lee Walker Pg 7-8
ROCK THIZ SPECIAL FEATURES:
Holidays, Christmas Trees, Screaming Kids, My In-Laws, And Your Zany Dog:
How To Survive The Holidays With Your Pets Pg 10-12
Scott Ramon,
Aka Scott The Panther Pg 13
Pilots And Planes
And Displays – Oh My! Pg 14-17
Light It Up Pg 19-22
ROCK THIZ FOOD AND WINE:
Who Is The Wayward Chef? Pg 24-26
Rock Thiz Magazine’s Recipes of the month Pg 27
RTM SPORTS:
Amber Fight Gear Pg 29-31
The Name Game Pg 32-34
ROCK THIZ PHOTOGRAPHY:
On The Road With James Bruner Pg 36-44
Nocturnal Wonderland Rave – San Bernardino In September 2013
With Jessica Rose Pg 45-46
THE BOOK NOOK:
Black River Junction (Book By Jennifer Rankins) Pg 48
ROCK THIZ RED CARPET

At The 23rd Annual
L.A. Music Awards And F.A.M.E. Awards Pg 50-54
ROCK THIZ MUSIC:
Supernova Remnant Texas Christian Rock
New Single “Miracle” Pg 55-56
Metal In The Park Pg 56
Interview With Randy Cooper Pg 58

Jann Klose (New Cd Mosaic) Pg. 59-60
It Smells Like Christmas Pg 61
ROCK THIZ CRITICS CORNER:
We’re The Millers Movie Review Pg 62
Alan Rickman Movie Review CBGB Pg 63
Rocking The Red Carpet With Rock Thiz Magazine And Douglas Cameron

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CBGB Actor Alan Rickman

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