Showing posts with label food. Show all posts
Showing posts with label food. Show all posts

Saturday, January 29, 2022

PIZZA at JOE n PATS Manhattan

 





JOE & PAT'S PIZZERIA  ... A Brief History


Established in 1960, the restaurant was named for Giuseppe Pappalardo and his brother (Joe) and Pasquale Pappalardo (Pat) of Naples, Italy. In 1958 the brothers had immigrated from a small town near Naples, to Staten Island, New York. They opened Joe & Pat's in 1960. Doing well, their mother joined them a year later in 1961.


Lunch at JOE & PAT'S .. Friday, January 28, 2022

My buddy Pat called me up on Thursday, and said, "What are you doing." I told him I was getting ready to go to work. He told me that ahe was getting together with a couple of our friends the next day for lunch at Joe & Pat's Pizzeria, and asked if I wanted to join them. Are you kidding me? Of course I do. What's better than getting together with friends or family, to eat some good Italian Food and have a couple glasses of wine? I'm sure you all know the answer. 

Pat, "OK, we're meeting a 1, see you then."

Me, "Awesome. See you tomorrow brother."

Friday rolls around, and I'm having my morning coffee, when Pat calls. It was just 11:30 am. I pick up the phone, "What are you doing (Pat)"? Having coffee. "Where are you?" I told him I was at a cafe on 6th Ave. "OK, I'm driving through the tunnel, I'll pick you up in 20 minutes." 

Cool, I continued drinking my coffee, and doing some work on my laptop. Twenty minutes later Pat calls and tells me I'm in front of the theater (IFC). "OK, I'll be there in a minute. 

I hop in Pat's car and we had to the East Village. We get to the East Village, and it takes us a few minutes to find a parking space, but we do. Two minutes later, we're in Joe & Par's and Lou and Noah are already there. The bartender checks our Vaccine Cards (these are Covid days 2022). We sit down and give our Pals a hug. It's always great getting together, whether in times of a pandemic or not, and we're all gald to see each other. We sit down, and Lou ask us if we want some beers. "Not me," I tell him, "I'm gonna get a Negroni." Pat orders a Dewars & Water, and I ask the waiter for a Negroni. When our drinks come, we all cheer one another.

We chit-chat a bit, and our buddy JP is not there yet, and we all decide we want to order a couple things. We're all hungry. Pat ask if anyone wants some Baked Clams? Hell yeah, I tell him. How bout some Scunili? "Hell yeah," again. A few minutes later the Clams and Scungili come and they both right on the money. The Clams are nice and tasty, and the Scugili is tender and perfectly cooked in a slightly spice Fra d'Avalo Sauce. "Yumm."

DIGGIN The PIZZA

We ordered 3 different pieces : one with Pepperoni, one called a Tri Pie which is a Margherita Pizza with a little touch of Basil Pesto. Both of these Pies were damn good. I really liked the Tri Piec which Lou loves and he ordered that one, it was very good. The Pepperoni Pie was absolutley amazing. We all loved it, especially Pat and I. I think I ate about 5 or 6 pieces of it (we had 2 large Pepperoni Pies). Someone asked how we rated the Pepperoni Pie, and 3 of us gave it a 9, including me. But after I thought about it again, I gave it a 9.5, it was that good! Damn Good.

Lou also ordered the Vodka Sauce Pie, which wasn't bad, but far from being my favorite.

Overall, we had a great time, and I loved the Pizza, and gained a new found respect for Joe & Pat's, as I went there about 2 and a half years agao with my cousin Tony, and we weren't super thrilled. I wanted to get a Clam Pie, because I used to Love eating them at Lombardi's on Spring Street. We got one, and it wasn't very good (mabe better now). Then we got a couple slices of the Origianal 1960 (Pizza Margherita) and we loved it. So now, my new view on Joe & Pats 1st Ave, is that it's great, and one of the best Pizza's in New York, the city that makes the Best Pizza in the World. "Yes better than Napoli, I tell you." It's true, and many would agree. So that's that. If you want good Pizza in New York, you can't go wrong with Joe & Pat's. "Tryit."



Daniel Bellino Zwicke

January 28th 2022




 


JOE & PAT'S

Thankfully, the owners of Joe & Pat's have preserved the old storefront of the old Lanza's
Sicilian Restuarant on 1st Avenue in Downtown Manhattan. Lanza's operated for more than 100
on 1st Avenue between East 10th and 11th Streets in the Lower East Side of New York, now known
as the East Village for the past 40 years or so.

Mafia Boss Salvatore "Lucky Luciano's family immigrated from Lercara Friddi, Sicily in 1906,  young Salvatore was just 8 years old. They settled in a small apartement on East 10th Street, right around the corner from Lanza's, which Michael Lanza opened in 1904. Over the years, Luciano had many a meal at Lanza's, as well as another Sicilian Restaurant around the block, John's of East 12th Street which opened in 1908, and is still operating today (2022), and still has the original decor of tile floors, and painted murals of scenes in Italy and Sicily. No doubt "Lucky" ate many a Cannoli from DeRoberti's Sicilian Pastries, which was just two doors north of Lanza's on 1st Avenue.






Inside JOE & PAT'S 1st Avenue

New York, NY


They did a fine job preserving as much as the old Lanza's as possible.
The place looks great, and I'm happy to see the old murals and remember
man good times with my friends : JP, Jorge, Kohn O'Sullivan, Miachael,
Toem, and my ex-girlfriend Dante, Saturday lunches and dinners at Lanza's,
sadly no longer in operation, yet it has been preserved as best it now can.

Basta !











Inside JOE & PAT'S

The OLD LANZA'S

1st AVENUE

NY NY









Our TASTY PEPPERONI PIE

JOE & PAT'S MANHATTAN

1/6/2022

NYC






RECIPES FROM MY SICILIAN NONNA

SOUPS - PASTA -DOLCE and ???









NEW YORK PIZZA









POSITANO FOOD & TRAVEL

MAKE PIZZA at HOME















Foodporn Foodie s of NEW YORK








Wednesday, November 3, 2021

Stanley Tucci can't Make a Proper Negroni

 

 



STANLEY TUCCI Does Not Know How to Make a Proper NEGRONI


Yes it's true. The person who has become popular for making Negroni Cocktails, more than anyone else in the history of mankind, does not even know how to make a proper Negroni. This is scariligous, and shows once again, how people jump on the Band Wagon, so to speak.

I was horrified when I was looking in Tucci's latest book TASTE "My Life Through Food"and saw his recipe for the Negroni. In his recipe and instruction, Tucci cals for 50 milliliters of Gin, 25 millileters Campari, and 25 milliliters Sweet Vermouth with a slice of Orange. "oh my God, I can't beleive it, totally wrong Stanley. The proportions are totally wrong and would make a "Horrible Negroni, and one I'd never ever want to drink." and I've been drinking these bad boys Since 1985, a good 25 years before the Negroni Craze reached the American Shores.

How can you do it Stanley? Everyone who knows anything about a Negroni knows that you use equal parts of Campari, Gin, and Sweet Vermouth, and not and never ever twice as much Gin as Campari, you complete destroy the taste, by completely throwing the cocktail out of balance, a primary prerequisite to any good cocktail. How can you do it Stanley. Futhermore, it is beyond me that the press and general public have practicallymade Tucci the King of The Negroni, and the man doesn't know how to make one. This is horrifying ! Really Stanley? How can you do it. 

I've written extensively about the Negroni (in La Tavola), a good 10 years before the Negroni Craze even started. And as I've stated, I've been drinking these wonderful cocktails since the Summer of 1985, on my first trip to Italy.  My first Negroni? I remember it well. It was at the Caffe Giacosa (formerly Caffe Cassoni), in FLorence.  I went in and sat down. The waiter brought me a menu. I already knew what I wanted, as I had read of the Negroni in an Italian travel guide. I knew it was invented here, and that's what I was going to get. So when the waiter came back, I said, " Un Negroni pro favore." The waiter nodded and, replied, "Prego." A few minutes later he brought me my Negroni, with a few cocktail treats that they serve with cocktails in Italy. I took a sip. Yum, that's pretty good I thought. That was the first. The first of many hundreds to come. Way back then, very few Americans drank Negroni's. There were a few. The well traveled, but nothing like today. It really doesn't make me that happy that everyone and their grandmother drinks them these days. It sort of takes away from their specialness a bit. But what are you going to do" That's the way it is. They're still tasty and refreshing to me. Tasty and refreshing? Well yes. Just don't have Stanely Tucci make one for me. "Yuuk! Not very good. Not a Negrone (the way Stanely makes them). 

Sorry Stanley, but you got it all wrong.





... Daniel Bellino "Z" ....




HOW to MAKE a PROPER NEGRONI

1 ounce Campari
1 ounce Sweet Vermouth
1 ounce Gin

ICE

1 fresh slice of Orange

Preparation :

Fill a rock glass with ice.

Add the Campari, Sweet Vermouth, and Gin. 

Stir.

Add a slice of Orange, and serve.


NOTE :  You can change the proportions a little. Just don't change them up too much, or you will throw the cocktail out of balance, and it will not taste like a Negroni, defeating the whole purpose of making the drink, as is the case with Mr. Tucci's recipe. "It's all wrong. Way too much Gin."

If you wanted to stick around the prescribe recipe of equal parts of Campari, Sweet Vermouth, and Gin, to make a proper Negroni, you can put in just a little less Gin, but not too much less, or you'll change the make-up too much.

Also, it is very acceptable to add a plash of Club Sod on top. Just not too much. Make sure it is just a small splash.

Bitters : Campari

Sweet Vermouth Brands : Cinzano, Marini & Rossi, Antica Carpano.

GIN :  Any London Dry Gin. Most popular brands include : Beefeater, Bombay, Gordon's, Tanqueray, and Hendrick's.


Final Note : Negroni's can be made straight-up, or on the rocks, however, 95% of the time, they are                         served on the rocks. 







NEGRONI






POSITANO The AMALFI COAST

COOKBOOK / TRAVEL GUIDE










Tuesday, November 2, 2021

Anthony Bourdain 's Favorite Italian Pasta Cookbook

 




TONY EATS PASTA

CACIO PEPE in ROME


ITALY




GET The T-SHIRT


TONY EATS PASTA



"Tony Eats Pasta" is a wonderful  T-Shirt designed by the artist Bellino. The artist Bellino painted a beautiful painting of the late great Anthony Bourdain, doing what he loved doing best, Eating The World. Here we find Tony eating his favorite of all pasta dishes, Cacio Pepe in Rome, Italy. It's no secret Bourdain loved eating pasta, that his favorite was Cacio Pepe, a famous pasta dish of Rome, and that Anthony Bourdain, wished he was, at least part Italian. He Loved Italians, Italy, the food, the people, and Italian Culture in general, whether it was in Italy, or with Italian Americans eating their favorite dish of all, Sunday Sauce (aka Gravy), Tony wanted to be Italian, and he even married an Italian woman, his 2nd wife Ottavia Busia, of Sardegna, Italy. Anyway, we just love this awesome piece by Bellino, who created this Limited Edition T-Shirt from his origianl painting he made of Anthony Bourdain eating Cacio Pepe pasta in Rome. If you are a fan of Tony's, you are absolutely sure to just love this piece, of Tony eating pasta. This is a limited edition run, so get your awesome "Tony Eats Pasta" tee shirt today !


GIFT IDEAS : Christmas, Birthday Gifts, and all occasions.




TONY'S FAVORITE 

ITALIAN PASTA COOKBOOK



SUNDAY SAUCE

WHEN ITALIAN AMERICANS COOK

And That's What TONY WANTED to BE

ITALIAN

GET TONY'S FAVORITE ITALIAN RECIPES






SUNDAY SAUCE

Daniel Bellino "Z"



"Come here kid, lem-me show you something.You never know when you're gonna have to cook for 20 guys some day." Pete Clemenza says to Michael Corleone (Al Pacino) in Francis Ford Coppola's The Godfather. It's one of the most famed movie scenes in history, and of great importance to Italian-Americans. Clemenza is making "Gravy" aka Sunday Sauce, the Supreme Dish of Italian-America, and the dish that brings Italian Families together each and every Sunday. Learn How to Make Clemenza's Sunday Sauce, Meatballs, Pasta Fazool, Momma DiMaggio's Gravy, Goodfellas Sauce, and all of the great favorites of The Italian American Table. Cook Sinatra's Spaghetti & Meatballs, Italian Wedding Soup and more, and delight in the many stories and factual information written by Italian Food & Wine Writer Daniel Bellino Zwicke. 

This book is filled with Joy & Love, and you will get many years of both, reading, cooking and eating the dishes in SUNDAY SAUCE "When Italian-Americans Eat".Do you Love Goodfellas, The Godfather, and Italian Food? Of course you do. Learn How to make Clemenza's Brooklyn Mob War Sauce for 20 people some day. Remember that scene in Francis Ford Coppola, Mario Puzo classic Film Trilogy of the Corleone Family of Sicily and Brooklyn, New York. Recipes in Italian-American New York Author Daniel Bellino Zwicke's Best Selling Cookbook (2 Years Amazon Kindle) 

SUNDAY SAUCE includes; Frank Sinatra Sunday Sauce, Dolly Sinatra's Spaghetti Meatballs, Joe DiMaggio 's mom's Sunday Gravy, and Charlie Scorsese making Sauce in Prison in Martin Scorsese's GOODFELLAS - starring; Robert DeNiro, Joe Pesce, and Ray Liotta making Veal & Peppers and Sunday Sauce. And by-the-way, Joe Pesci and Liotta are both Italians from New Jersey, so they know their stuff when it comes to Italian Food and all things Italian (Mafia speak and so-forth). .

SUNDAY SAUCE With SAUSAGE, MEATBALLS, BRACIOLE for PASTA..

Editorial Reviews :

Review :Great Recipes & Stories of Italian-America .... I didn't know what to expect before I loaded this on to my Kindle and started reading. The premise of the book is a set of Italian recipes with each one accompanied by a story. This is the first of its kind that I've ever read or even heard of, so I thought I'd give it a chance and wasn't disappointed after finishing it a few days ago.

Daniel does a great job of creating the recipes and making sure that each one feels authentic and taste wonderful. All of the stories with each recipe is also well done and does a great job of connecting the food to the story. It's hard to figure out which one is more enjoyable. The story side or the recipe side of this novel, but I had to chose it would be the recipe side of the novel as the recipes are truly great and highlight Italian cuisine.If you're looking for a great cook book to give you some great Italian dishes to try out all courses, with a few stories to read while your food is cooking, then this is definitely the book you've been looking for. As it does a splendid job of creating wonderful, quality meals..Buy This One ... 

This is The Best Italian Cookbook Ever !Authentic Italian Cooking ... Many of the recipes are very close to those, my grandmother,who was from Sicily, made. These recipes are very good. My only critique is that the book could be edited better, but the recipes are very good. Buy the book if you want authentic italian recipes.From the AuthorI'd like to thank everyone who has obtained anyone of my books and for your many kind words about some of the joys the recipes and stories within have pleased you. It's truly an honor for me for each and every book that anyone obtains of mine and I thank each and everyone of you. A special thanks to those who have said Sunday Sauce is  The Best Italian Cookbook Ever. 

Sincerely,Daniel.

For a 2 Year Period between 2014 to 2016 the Kindle Edition of SUNDAY SAUCE was # 1 BEST SELLER of ITALIAN COOKBOOKS on AMAZON KINDLE longer than any other cookbook.











ROMAN PASTA RECIPES

CACIO PEPE

AMATRICIANA

CARBONARA & MORE









Eat Like an Italian

 





A Typical Italian Fruiet & Vegetable Stand

Jesus & The Virgin Mary




Is this Fesh or What ?

Beautifully ripe Tomatoes

The freshest Mozzarella, Basil

And tasty Italian Bread

For BRUSCHETTA alla CAPRESE

RECIPES of NAPLES & The AMALFI COAST

ITALY





A perfectly simple Panino di MORTADELLA

"LOVE IT"





The Tastiest PORCHETTA

For the BEST SANDWICH EVER !








PROVALA

Make a sandwich with Sorpessata & Smoked Provala

Yumm !!!!






POSITANO The AMALFI COAST

COOKBOOK / TRAVEL GUIDE

RECIPES of NAPLES - POSITANO - CAPRI

The AMALFI COAST - ITALY







"GABAGOOL" !!!!






POLPETTE

"MEATBALLS"





PIZZA



The Legendary Dom DeMarco

BEST PIZZA EVER





PASTA



The TASTIEST DISH EVER !!!

PASTA BOLOGNESE




La VIGILIA

The FEAST of The 7 FISH

ITALIAN CHRISTAS




STUFFED CALAMARI & Other RECIPES


ITALIAN CHRISTMAS















Friday, May 28, 2021

The TV Dinner Fried CHicken

 
 
FRIED CHICKEN
 
 

FOOD PORN ???
 
 
Or NOT ???
 
 
 
If you were a little kid in the 1960's, this Fried Chicken TV DINNER
 
may very well been FoodPorn to you ...


A BRIEF HISTORY of The TV DINNER

In 1925, the Brooklyn-born entrepreneur Clarence Birdseye invented a machine for freezing packaged fish that would revolutionize the storage and preparation of food. Maxson Food Systems of Long Island used Birdseye’s technology, the double-belt freezer, to sell the first complete frozen dinners to airlines in 1945, but plans to offer those meals in supermarkets were canceled after the death of the company’s founder, William L. Maxson. Ultimately, it was the Swanson company that transformed how Americans ate dinner (and lunch)—and it all came about, the story goes, because of Thanksgiving turkey.

According to the most widely accepted account, a Swanson salesman named Gerry Thomas conceived the company’s frozen dinners in late 1953 when he saw that the company had 260 tons of frozen turkey left over after Thanksgiving, sitting in ten refrigerated railroad cars. (The train’s refrigeration worked only when the cars were moving, so Swanson had the trains travel back and forth between its Nebraska headquarters and the East Coast “until panicked executives could figure out what to do,” according to Adweek.) Thomas had the idea to add other holiday staples such as cornbread stuffing and sweet potatoes, and to serve them alongside the bird in frozen, partitioned aluminum trays designed to be heated in the oven. Betty Cronin, Swanson’s bacteriologist, helped the meals succeed with her research into how to heat the meat and vegetables at the same time while killing food-borne germs.

The Swanson company has offered different accounts of this history. Cronin has said that Gilbert and Clarke Swanson, sons of company founder Carl Swanson, came up with the idea for the frozen-meal-on-a-tray, and Clarke Swanson’s heirs, in turn, have disputed Thomas’ claim that he invented it. Whoever provided the spark, this new American convenience was a commercial triumph. In 1954, the first full year of production, Swanson sold ten million trays. Banquet Foods and Morton Frozen Foods soon brought out their own offerings, winning over more and more middle-class households across the country.




Whereas Maxson had called its frozen airline meals “Strato-Plates,” Swanson introduced America to its “TV dinner” (Thomas claims to have invented the name) at a time when the concept was guaranteed to be lucrative: As millions of white women entered the workforce in the early 1950s, Mom was no longer always at home to cook elaborate meals—but now the question of what to eat for dinner had a prepared answer. Some men wrote angry letters to the Swanson company complaining about the loss of home-cooked meals. For many families, though, TV dinners were just the ticket. Pop them in the oven, and 25 minutes later, you could have a full supper while enjoying the new national pastime: television.

In 1950, only 9 percent of U.S. households had television sets—but by 1955, the number had risen to more than 64 percent, and by 1960, to more than 87 percent. Swanson took full advantage of this trend, with TV advertisements that depicted elegant, modern women serving these novel meals to their families, or enjoying one themselves. “The best fried chicken I know comes with a TV dinner,” Barbra Streisand told the New Yorker in 1962.



 

WANT to KNOW HOW
 
to MAKE AWESOME FRIED CHICKEN ???
 
 


RECIPES in The BADASS COOKBOOK
 
 
SECRET KFC KENTUCKY FRIED CHICKEN RECIPE
 
BADASS FRIED CHICKEN Recipe
 
and More ...











ANTHONY BOURDAIN

"CONTEMPLATION"



 
 
 

Tuesday, February 12, 2019

Daniel Bellino Talks Tony Tenneriello Mulberry Street Bar

 
Mare Chiaro
 
"TONY'S NUT HOUSE"
 
 
Italian-American Writer in Greenwich Village, New York, Daniel Bellino-Zwicke "talks" Tony Tenneriello and his Mulberry Street Italian Bar Mare Chiaro aka "Tony's Nut House."
 
 

Sunday, April 27, 2008

A COOL RESTAURANT I BET You Don't KNOW ABOUT

This joint is one of my FAVES!!!! Nobody knows about it! Garaunteed if ask 1,000 New Yorkers if they've ever heard about this place or ever went there, you be hard pressed to find a one. I'm gonna let the "Cat Out of the Bag." People should start paying me for this.

Yes native-newyork-pics.blogspot.com F. Restaurant on Clinton Street down on the Lower East Side (LES) of New York is without a doubt one of the Coolest restaurants you could ever dream of going to. Paris Hilton has never been there.

F. Restaurant is a restaurant that serves incrediably tasty Puerto Rican Cusine. "Bet you've never had any? Yes you!"
You will pretty much only find Lationos and Latinas at this joint. i've been going their for about 15 years now. "Love It!"

The food is oh so tasty, and the prices are tailor made for the sluggish ecconmic times we now live in (2008). Hope we go on a upswing soon. "Very soon." Most dishes are about $1.20 or $1.50 a piece. Yes this is not a typo, dishes that cost $1.20 a piece. You can make a small meal out of just two. if you're Papa Relleno which is a Fried Potato Ball that isstuffed with ground beef as well. "Yum!" They also have wonderful Morcilla (Blood Sausage) and Pollo Fritto (fried chicken).

The have this great sign hanging over the counter area that says in both Spanish and English, and reads like this, "If your wife can't COOK, Don't Divorce Her, Bring her here to eat with you."
You've gotta LOVE IT, and if you ever go, you'll just Love "F. Restaurant" down on the Lower East Side

by DBZ