Lucal Pizza Slice Shop Opening Brooklyn NYC

 

Mark Iacono

LUCALI PIZZA

CARROLL GARDENS, BROOKLYN  NY

Word on the street has it that Mark Iacono of Lucali Pizza in Carroll Gardens,

Brooklyn, New York is set to open his first Slice Shop near to famed Pizzeria Lucali.

Iacono is the darly of America and the World's hottest celebrities, New Yorker's and Foodie mavens of New York and America.

Recent reports state that Iacono is opening a slice shop which will be called Baby Luc's

at 387 Court Street, a couple blocks from Lucali. Iacono has yet to confirm this. Pizza mavens are sure to be happy that they'll be able to roll up and merely get a couple of slices without going the the stiff rigors of securing a table at Lucali, a feat though not as hard as getting an almost impossible reservation at Rao's Italian Restaurant in East Harlem New York. "No," as the late great Frankie No (Frank Pellegrino Senior) used to say, "No, I don't have a table," thus the nickname Frankie No. No it's not as hard to get a table at Lucali's as the impossible task of getting a table at Rao's, which you can't, it is no easy feat getting a table at Lucali's, so being able to go and get a couple slices at iacono's forthcoming slice shop is happy news to many. Though we are sure there will be lines out of Bay Luc's doors, it should be a lot easy to get yourself some Pizza. "Thank you Mar."

Anyway this is one guy (of many) that is happy at the prospect and looking forward to going to Mark Iacono's new place. And while I'm at it, being so close I will certainly get one of my most beloved food items in all of New York, a Vastedda Sandwich at Ferdinando's on nearby Union Street when I get my slice of Pizza at Baby Luc's, it will be an awesome Brooklyn Italian Double Header of Ferdinado's awesome Vasteddi (Beef Spleen Sandwiches), and a couple slices of pizza from Mark place. And while I'm at it, I think I'll have to make it a Carroll Gardens Triple Header and get a Cannoli and some Italian Cookies at Mazzola Bakery on Henry Street. "Now that's what I call eating." Can't wait.

Daniel Bellino Zwicke

SUNDAY SAUCE

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MY BROOKLYN ITALIAN TRIPLE HEADER

GAME 1 :  A Couple SLICES of PIZZA at Baby Luc's

GAME 2 :  A VASTEDDA at FERDINANDO'S FOCACCERIA

VASTEDDA

A SICILIAN BEEF SPLEEN SANDWICH with RICOTTA

and CACIOCAVALLO CHEESE

FERDINANDO'S FOCACCERIA

UNION STREET, BROOKLYN NY

GAME 3 : A CANNOLO from Mazzola Bakery

MAZZOLA ITALIAN BAKERY

UNION STREET, BROOKLYN

NEW YORK

RECIPES From MY SICILIAN NONNA

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The Perfect Margarita Recipe

 

The Perfect Margarita

5 of The BEST TEQUILAS to MAKE YOUR MARGARITA

Best Tequila for Margaritas

These are Just 5 of The BEST

GRAN CENTENARIO PLATA

Any tequila that’s the official drink of the Mexican National Football team is likely worth drinking, no? That’s Gran Centenario for you, with a heritage of over 160 years of distilling and bottling their inimitable spirit. Their Plata tequila is rested in oak for the full 60 days allowable for a blanco, giving it a rich vanilla undertone uncommon in this style. That’s rounded out by strong aromatic notes of pear and lime, resulting in a superb mixing tequila. 

HOW to MAKE a MARGARITA

This famously sweet, sour and salty drink will forever and always be my all-time favorite cocktail. But while I adore just about any kind of margarita.

Mastering the margarita requires a certain amount of practice, but once you dial-in your perfect ratio, it's a really easy cocktail to replicate. The classic recipe is 3 parts tequila, 2 parts Triple Sec (or Grand Manier), and 1 part freshly squeezed lime juice, and you should probably start off pretty close to that, but my personal favorite proportions are 4-3-2.

RECIPE "The PERFECT MARGARITA"

Ingredients :

Ice Cubes

3 ounces TEQUILA ( Silver or Reposado)

2 ounce fresh squeezed Lime Juice

1/2 ounce Triple Sec (or Grand Manier)

1 teaspoon Sugar

Salt for the rim of the glass (if you want it) 

Fill a cocktail shaker with Ice. Add the Tequila, Lime Juice, Triple Sec, and sugar. Cover and shake until mixed and well chilled (about 20 seconds).

Place about 2 ounce of Salt in a small plate. Cut a Lime into 2 slices, one for the garnish and one to rub on the rim of a rock glass.

Rub the whole rim of a rock glass with a lime slice. Place the rim of the glass into the Salt to coat the rim with Salt (You can also do a combination of Salt & Sugar).

Pour the contents of the cocktail shaker into the rock glass. Place a  slice of Lime on top and serve.

The BIG LEBOWSKI COOKBOOK

GOT ANY KAHLUA ?

TACOS - BURRITOS - GUACAMOLE and More

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Vincent van Gogh

Self Portrait in a Straw Hat

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The BEATLES ABBEY ROAD

 

The BEATLES Crossing ABBEY ROAD

LONDON

1969

THE BEATLES  

LIMITED EDItiON Abbey Road Tee SHIRT

ABBEY ROAD ALBUM - The BEATLES

The morning of August 8, 1969: A section of London's Abbey Road near the EMI studios is the scene of a brief photo shoot. There's only light traffic, which has been blocked by a policeman. No fans to be seen: They'll only turn up in the afternoon when The Beatles meet in the studio for the recording sessions for the Abbey Road album, as they do every day. It's 11:30 am. Linda McCartney stands on the street and takes pictures of four Beatles in a mildly good mood and getting ready to cross the street for that famous photo.

John Lennon, in his white suit, looks absent-minded, as though he'd like to get it over with quickly. Behind him, Ringo Starr and Paul McCartney are making faces. George Harrison looks like he couldn't care less. The four finally take off, walk back and forth, then start over again. Photographer Iain MacMillan presses the shutter six times — and that's it.

For the four Beatles, it went too fast. Despite the simple idea of just crossing the street, two or three hours were scheduled for the photo shooting. The musicians normally didn't want to meet in the studio until the afternoon. The production of the Abbey Road album is in full swing, and it's been work-filled days and weeks.

Because the photo session only lasted about ten minutes, the Beatles have time on their hands. There's not much interest in small talk – or any kind of talk anymore. Beatles roadie Mal Evans writes in his diary what happens next: "John and Paul dashed off to Paul's home around the corner. Ringo went shopping. George went to the zoo."

Last Hurrah

Abbey Road is the last album the Beatles record together. The album Let It Be has already been produced but won't be released until 1970, after the Beatles had split. The production of Let It Be was more ill-fated than that of the inspired White Album of 1968.

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Leave the Gun take the Cannoli Godfather

 

"Leave the Gun. Take the Cannoli"

This is one of the most iconic lines in modern cinema history, that was delivered by

Italian-American actor (from Jersey) Richard Castellano, in Francis Ford Coppola's

The GODFATHER, based on the novel The Godfather by Mario Puzo.

In the picture above, we find Pete Clemenza leaving Luna Restaurant on Mulberry Street in

Little Italy, New York. Clemenza's is leaving the restaurant, after having lunch there, and as his wife had told him "Don't forget the Cannolis," Pete did not, and we see him here with the box of Cannolis to bring home to his wife.

Clemenza's wife to Clemenza :  "Don't forget the Cannoli"

As Clemenza and Rocco are in the car with Paulie driving.

Clemenza tells Paulie :  "Hey Paulie. Pull over here, I gotta take a leak."

Clemenza relieves himself as Rocco shoot sPaulie

in the back of his head, leaving Paulie dead.

Clemenza to Rocco :

"LEAVE the GUN. Take the CANNOLI"

RECIPES From MY SICILIAN NONN

SICILIAN RECIPES From CORLEONE

LERCARA FRIDDI, PALERMO, MARSALA

And More ...

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CLEMENZA

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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 ...

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ANTHONY BOURDAIN

"CONTEMPLATION"

Tee SHIRT

 

 

 

Anthony Bourdain's New Travel Book

 

Anthony Bourdain 's New Book

WORLD TRAVEL

An Irreverent Guide

Anthony Bourdain revisits the world posthumously in his final book “World Travel: An Irreverent Guide,” released last week. 

Bourdain, who died by suicide in 2018, may have been best known for his love of street food. He preferred luxury hotels though, like the old Hollywood haunt. In Paris, there was L’Hotel, where he stayed in the suite where Oscar Wilde died.

“It’s really a collection of some of the places that he loved, remembered best and had specific recommendations for,” she said.

Plenty of places he loved didn’t make the cut, although it’s hard to say where he and Woolever might have traveled for research as their book took shape.

Tony loved Thailand,” He had one place in mind in northern Thailand that he wanted to include, but there really wasn’t enough to make a chapter.”

Indonesia was another example. Bourdain went to Indonesia several times, and he had really interesting experiences there,” she said. “But the most fruitful experiences he had were not easily replicable by someone going as a tourist or traveler.

Bourdain is quoted at the beginning of the chapter on Chicago : “This is one of the most awesome cities in the world. They do not f--- around in Chicago.”

He stays at the Four Seasons hotel in the Gold Coast neighborhood. He visits the International Museum of Surgical Science nearby. He drinks at Old Town Ale House. He eats breaded steak sandwiches at Ricobene’s in Bridgeport, and Italian beef at Johnnie’s in Elmwood Park.

Laurie Woolever (co-author) says, The idea was to do a multipart hot dog essay,” she said. “To get all of the hot dog opinions from our friends in Chicago who know what’s what when it comes to food. Then as the book developed, the rest of the essays were really kind of one person going on at more length about a topic. We went back to the most recent episode in Chicago, which was ‘Parts Unknown.’”

“Tony hit a few places with producer Steve Albini, who’s based in Chicago,” Woolever said. “So we said, let’s see what he has to say about Chicago. Talking to Steve, he had so much more to say than I expected.”

He expands beyond the realm of hot dogs: Original Soul Vegetarian (now known as Soul Veg City) for vegan macaroni and cheese, Amitabul for vegan Korean food, Harold’s for fried chicken, Hecky’s for barbecue chicken, Kuma’s for heavy metal burgers, La Pasadita for tacos de lengua, Irazu for Costa Rican food, Cafe Tola for empanadas, plus Nhu Lan and Ba Le for pho and banh mi.

Tony Bordain

"Contemplation"

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A GREAT NEW BOOK on POSITANO 

The AMALFI COAST

POSITANO The AMALFI COAST

COOKBOOK / TRAVEL GUIDE

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Positano The Amalfi Coast Cookbook - Travel Guide is like no other book that has been written on Positano, Naples, and the Amalfi Coast. It’s not just a travel guide. It’s a cookbook / travel guide with essays qne delightful stories of Positano, Capri, and the Amalfi Coast of Italy. The book is designed to educate, inform, and inspire the preparation of your trip to Positano, or anywhere on the Amalfi Coast and its surrounding area, an area that has unmatched beauty anywhere in the world, and one of the primary reasons that millions see a trip to Positano and the Amalfi Coast as the ultimate dream vacation and romantic local for the ultimate Honeymoon or the vacation of a lifetime. It’s also a book that makes you drea, and of dreams that come true.Bestselling Italian Cookbook Author Daniel Bellino Zwicke has crafted this book with stories, recipes, advice, and information on how to prepare for the most memorable vacation trip of your life, whether this is the 1st, second, third, or your tenth time going to this The Divine Coast of Amalfi, Capri, or Napoli. Daniel is no newcomer to the area. He made his first trip to Positano, Capri, and the Amalfi Coast of Italy way back in the Summer of 1985, and has been returning ever since. He has gained a wealth of knowledge of Naples, Capri, and The Amalfi Coast, of which he imparts his wisdom to the readers of this book through the travel guide information, and delightful stories that entertain, inform, and inspire. And as Daniel is a bestselling Italian Cookbook author he has included over 100 regional recipes of Naples, Positano, Sorrento, and the Amalfi Coast. The recipes that he’s gathered (written down) over 35 years, and has put down on paper within the walls of this book, in order for the reader to recreate their most cherished memories of dishes they’ve eaten in Naples, on Capri, at Da Vincenzo, Chez Black, or La Cambusa in Positano. Would you like to recreate that charming seafood lunch in the small fishing village of Cetara? You can. You will be able to cook the favorite dish you had on the coast, in Naples, on Capri. The recipes will educate you on the food of the region, nourish you and help you to relive those special memories back home.So if you’re looking to plan a trip to the Amalfi Coast, cook the food when you’re back home, and to be inspired by the food, the restaurants, hotels, Ancient Roman Ruins, the natural beauty, and warmth of the Italian people, this just might be the book for you. We hope that it is, and would love to tag along on your Special Journey, whether it’s in Positano, Capri, Sorrento, or anywhere in this stunningly beautiful area. “Adiamo” !!!

Note : There are no pictures in this book, just stories, recipes, and a wealth of information. But if you want Beautiful Pictures of Positano & The Amalfi Coast? We have created a Companion Website for this Book with Hundreds of Beautiful Pictures of Positano, Capri, and the Amalfi Coast @ Positano-Amalfi-Coast.com … Just Google “Positano Amalfi Coast Daniel Bellino

”Bio - Daniel Bellino Zwicke is the Bestselling author of 8 books. He has been a restaurant and Italian Wine Professional in New York for more than 35 years, and has been traveling back and forth to Italy just as long. His book Sunday Sauce was the # 1 Best Selling Italian Cookbook (on Amazon Kindle) for more than two years (also in Paperback). Along with being the Wine Director at Barbetta (NYC) and Maitre’d at Da Silvano (NYC), Daniel created America’s 1st ever Venetian Wine Bar “Bar Cichetti” in 1997, where he was the Chef, Wine Director, and managing partner. Daniel lives and writes in Greenwich Village, New York, NY, and is currently working on several new projects.

"The DUDE ABIDES"

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