"REAL SICILIAN PIZZA" !!!
.
Saturday, June 19, 2021
Tuesday, June 15, 2021
Top 6 New York Foods Eat NYC
# 1 PIZZA
NEW YORK'S BEST LOVED FOOD
PIZZA TOPS THEM ALL !!!
There are all sorts of List for New York's Best Loved Food, Top 10 List, Top 25 or whatever?
Many have Bagels at the Top of The List, and I can see why, as many when you talk of New York's most iconic food items, Bagels might first come to mind for many, while others like me say it's Pizza.
I do Love Bagels and agree that they are one of the most iconic of New York Foods, and I rank them quite high, but my ranking for Bagels is in the # 2 Spot, with Pizza being first. Why you ask? Hey they're both great and at the top of the art in America and even the World for these two tasty items that New Yorker's just can't get enough of. But I'm picking Pizza as # 1 as far more Pizza is consumed than Bagels. They are both great, and New York Bagels are the Best Bagels in America, just as New York makes by far the Best Pizza in America, and maybe even the Best in the World. Some say the city of Naples is the Pizza Capital of the World, but I tell you what. I know many will think I'm Crazy and out of my mind, but the Pizza in New York is better than Pizza in Naples, Italy and the City of New York is better Pizza City than Napoli. What? Yes. Have you ever eaten Pizza in Napoli? I have, many times, and I tell you, some times it's good, and at times it is not. Neapolitan Pizza is often soggy in the middle, and if you pick up a slice, it will droop down, and is all soggy in the middle and not crisp at all. It's just crips around the crust, and the overall consistency is not good. And the consistency for making great Pizza all or most of the time, Neapolitan Pizza doesn't come close to New York. New York Pizza is better, it's as simple as that. New York Pizza is crisp throughout and not soggy like Neapolitan Pizza. And 9 times out of 10, you're going to get a great piece of Pizza in New York, where in Naples the ratio is more like 6 or 7 good Pizzas out of 10, as compared to New York's better consistently good Pizza ratio as compared to Napoli. Don't get me wrong, I love eating Pizza in Napoli, and I've had some really tasty pizza there, and other times I have not, and I've had a lot more good pizza in New York than Napoli, and I'm talking about percentage wise, if you have Pizza 100 times in Naples, and 100 times in New York, the Pizza in New York will be better more times out of those 100 times than in Napoli. "It's true." You don't believe me? Go and try it yourself, New York Pizzaioli are better than those in Napoli, The Pizza Capital of The World. I actually thought my Uncle Frank Bellino was a little off his rocker, when he said to me once, "I don't like the Pizza in Italy. They make it better here (New York & New Jersey). Those guys (meaning the Italians) could learn something from them (NY & New Jersey Pizza Makers)." I though he was a little cracked, but recently, especially after I had so-so Pizza at both Da Matteo and other Pizzerias in Napoli in 2019. I did however have some wonderful Pizza at Tuttino Pizzeria, Napoli, and at L'Archetto Pizzeria in Salerno, and a pretty good (but not the best) Pizza at Da Gaetano Pizzeria and Pizzeria President in Naples, both good, but not as good as the best in New York, at places like:
Lucali Pizza and Di Fara Pizza, both in Brooklyn, and John's Pizzeria of Bleecker Street in Greenwich Village, New York. Joe's Pizza in Greenwich Village makes damn good Pizza as do most Slice Shops in all 5 Boroughs of New York and their neighbors over the river in New Jersey, and is where I was in Lodi, New Jersey, picking up a couple Pies with my Uncle Frank when he made that statement, "Those guys in Italy can learn something from these guys," a statement I shall never forget. My Uncle Frank was the leader of our family (The Bellino's) and for good reasons; his intelligence and integrity of which he had both in Spades.
Best Pizza in New York :
Di Fara Pizza, Avenue J, Brooklyn, New York, by the great Dom DeMarco.
Lucali Pizza, Carroll Gardens, Brooklyn, NY, from the great Mark Iacono.
John's Pizza of Bleecker Street, Greenwich Village, NY
Spumoni Gardens Pizza, Brooklyn, NY
Joe's Pizza, Carmine Street, Greenwich Village, NY
MAKE PIZZA at HOME RECIPE
# 2 BAGELS
NEW YORK BAGELS
An EVERYTHING BAGEL, POPPY SEED,
SESAME, and ???
What New Yorker doesn't Love a good Bagel? Not too many I guess? It's one of New York's most iconic foods, along with New York Pizza. Some say Bagels get their vote as New York's most iconic foods, and you won't get an argument from me, I Love then too, and understand how many New Yorkers give Bagels their vote for # 1 .. For me, it's Pizza # 1, and Bagels # 2, and I'm not saying I'm right, it's just my own choice, and you make yours. And I do love going to a good Bagel Shop on Sunday mornings for my special Sunday Treat of a nice fresh baked Everything Bagel with Cream Cheese, now that's breakfast. Great at lunch time too. Every now and then, I'll give myself a very special treat and get some Lox thrown on as well. In the same sort of category, though not technically the same, all bagel shops have bialys as well, and I really love those too.
NEW YORK'S TOP BAGEL JOINTS
Kossar's Bialys on The Lower East Side, New York, NY
Sadells, West Broadway, Soho, New York
Russ & Daughters, East Houston Street, NY
Murray's Bagels, 6th Avenue, Greenwich Village, NY NY
Ess-a-Bagel, 3rd Avenue at 50th Street NY NY
Tompkins Square Bagels in the East Village, New York NY
# 3 PASTRAMI
NEW YORK PASTRAMI
"DAMN I LOVE IT"
"JUST WISH IT WASN'T SO DAMN EXPENSIVE"
Yes, I Love Pastrami, but I only eat it 2 or 3 times a year. Why you ask? It's so Damn Expensive! "Give a guy a Break! $23 for a little damn sandwich?" Yep that's the going rate these days. I they're not even gigantic, like before. Like at the great old Carnegie Deli. But damn,they are as tasty as can be, and there's nothing quite like them, all fatty, succulent, and tasty as can be. Damn, why do they have to be so F_ _ in Expensive? They're just a damn sandwich? Sandwich should never be that expensive. But they are.
# 4 STEAK
NEW YORK CUT STEAK
COOK PERFECT STEAK RECIPE
The city of New York is so famous for its Steak and World Renowned Steak Houses that the most popular cut of Steak for Steak Houses and restaurants around America is known as The New Cut Steak, or New York Strip. New York Steak Houses and the Steaks they serve are legendary all around the World. The only other place in the entire World that people think of as having great Steaks is the country of Argentina. Yes when you think of Steaks, you think of New York, and with good reason, with names like Peter Luger, Keene's, Gallagher's, The Old Homestead, and Park's Steak House where Gambino Nob Boss "Big Paul Castellano" was whacked (murdered) on
December 16, 1985 ...
All New York Steak Houses serve Prime Dry Aged Beef, that are considered to be the World's Best whether you get a New York Cut Sirloin, T-Bone, Filet Mignon, Ribeye, or Porterhouse Steak, you'll be eating as good of a steak as you will get anywhere in the World, but it's going to cost you. The price of a NY Cut Steak at famed Smith & Wollensky is going to set you back $57.00, while the famed
Porterhouse Steak at Peter Luger Steak House in Brooklyn cost $104 for 2 people, and these prices are before tax and tip, and do not include anything else on the plate. If you want some potatoes on your plate, that's going to cost you about $13, and $14 for the Steak House STaple of Creamed Spinach, an absolute must. It'll cost you $25 for Shrimp Cocktail the most popular Steak House appetizer, and about $17 if you want a Caesar Salad.
Yes, New York Steak Houses are expensive, but for those with big bank rolls, the money is nothing, and for the rest of us, going to one of these famous New York Steak Houses can be a very special treat once a year, or two time or more if you're really lucky.
My FAVORITE NEW YORK STEAK HOUSE
My favorite two Steak House's in New York, I can tell you without hesitation are # 1 Keens, and # 2 Peter Luger's in Williamsburg, Brooklyn, just over the Williamsburg Bridge. On my own choice, I only go to one of these two Steak Houses, as I don't go to these places that often as they are quite expensive, and when I do go, it has to be one of these two. Every year I treat myself to a nice Steak Dinner at Keens Steak House during the month of December as a special Christmas Season meal that has become a yearly ritual. As a group of my friends got me going to Peter Luger for a Luger Burger Lunch at Peter Luger, that's what I do on or around my Birthday every year for the past 12 years or so.
Yes there are other great steak houses, and I do recommend them all, but these are my preferred. Often I'll end up being invited to a Steak Dinner at some other steak house that some friends have picked and I'll end up at the original Wolfgang's or Smith & Wollensky. I used to love Spark's, but the last time I was there, I wasn't too happy, and I had doubts if the meat they were serving was Certified Prime Beef, but I could be wrong (take note).
I haven't been to Spark's Steak House in quite a long time and I'm thinking I'm due for a trip back to a place where I had one of the most wonderful dinners in my entire life. The special dinner in question was an Italian Wine Dinner that I was invited to by Jacopo Biondi Santi and his wine distributor in New York, Martin Scott Wines. The dinner was amazing. There were just 15 of us lucky folks who were the top Italian Wine and restaurant people in New York and I was utterly honored to be there. We had Baked Clams Orenatat, Stuffed Mushrooms, and all sorts of tasty Italian Appetizers sot start, which were later followed with a tasty New York Cut Sirloin Steak for each one of us. Along with the meal, of course we drank Jacopo's fine wines from his family Montalcino Estate Biondi Santi. We drank Sassoalloro a Super Tuscan Wine made of 100% Sangiovese Grosso. We drank their other Super Tuscan "Schidione" made form a blend of Sangiovese, Merlot, and Cabernet Sauvignon. And then of course we drank the wine that Biondi Santi is most famous for (this family invented it), Brunello di Montalcino, of which we tasted 3 different vintages. Everything was absolutely amazing. With dessert, Jacopo served us Biondi Santi's wonderful luxurious Moscadello di Montalcino dessert wine to end one of the most wonderful meals imaginable. Imagine it if you will? Steaks at one of the most famous Steak Houses (Spark's) in the entire World, with tasty Italian Antipasti, and drinking Brunello and other fine wines with Jacopo Biondi Santi, the great great grandson of Clemente Santi the man who created the first Brunello, way back in 1865 in the town of Montalcino, Italy.
NEW YORK'S TOP STEAK HOUSES
Peter Luger
Keens
Spark's
The Old Homestead
Delmonico's
Smith & Wollensky
Gallagher's
Wolfgang's
NEW YORK'S BEST BUTCHERS, to buy Steaks ...
Lobell's
Florence Prime Meats
Faicco's
Ottomanelli's
# 5 NEW YORK CHEESECAKE
JUNIORS NEW YORK CHEESECAKE
NEW YORK CHEESECAKE
A New York Cheesecake is the larger, richer and more indulgent cousin of the traditional cheesecake. ... This cheesecake steps it up a notch with even more cream cheese and the addition of cream and a few extra egg yolks to create an ultra-rich, creamy and larger than life cheesecake.
JUNIORS CHEESECAKE
Hail a taxicab anywhere in New York City and tell the driver, "Take me to the best cheesecake in New York." Odds are you will end up at the corner of Flatbush and DeKalb Avenues in Brooklyn, at Juniors. Founded by Harry Rosen in 1950, Junior's landmark restaurant is known as the home of New York's best cheesecake. For decades, Brooklynites (and other New Yorkers) have come to eat, laugh, and kibbtiz (argue) over cheesecake. In the 1950's, an entire generation came of age at Junior's. Our cheesecake was as important as the Brooklyn Dodgers...the Fox Theater...Coney Island...Brighton Beach. Today loyal customers still come --from all over and all walks of life. Famous mayors. Presidents. Hall of Fame athletes. Authors, singers, movie stars. In fact, it's as true today as it was 70 years ago when we started, "You haven't really lived until you've had cheesecake at Junior's."
# 6 CHINESE FOOD
The CORLEONE'S EAT CHINESE
"TAKEOUT"
Chinese Food and Chinese takeout are easily of of the most iconic New York Foods whenever you think of food in New York City. We have the Best Chinatown and Chinese Food in all of America, and it's so iconic that you see, as the picture above, Sonny Corleone, Clemenza, Michael Corleone, Tessio, and other Corleone associates eating Chinese Takeout Food at a Corleone Crime Family Sit-Down. You also see or hear about Chinese Food in Woody Allen films, and numerous times in episodes of Jackie Gleason's "The Honeymooners."
Chinatown in downtown Manhattan has such renowned Chinese Restaurants, like; Wo Hops,
Hop Kee's, Sun Say Gai Rice Shop, and The Peking Duck House, and every neighborhood in all 5 Boroughs of New York have at least one good Chinese Takeout Joint where you can call up for some General Tso's Chicken, Wonton Soup, Pork Fried Rice, or whatever your heart desires, and at quite cheap prices to boo.
Guide by Daniel Bellino Zwicke
Woody Allen Eats in a Chinese Restaurant
PLAY IT AGAIN SAM
From "The New Yorker" October 2009
Is there anything more American than Chinese food? Remember that scene in “MANHATTAN” where Woody Allen and Mariel Hemingway cozy up in bed in his cramped apartment with cardboard boxes of something in black-bean sauce while W. C. Fields plays on the television? Or the scene in “A Christmas Story” when the holiday meal is rescued by crispy duck? Both examples highlight one of the key features of American Chinese food: it’s always there when you’re in a tight spot. And it really is always there. One of the fascinating facts in Andrew Coe’s new history “Chop Suey: A Cultural History of Chinese Food in the United States” is that there are today over forty thousand Chinese restaurants in the country, “as exciting,” Coe writes, “as the corner gas station or the Super 8 Motel down by the highway entrance.” Of course, it took a while—two centuries—for Chinese food to achieve ubiquity. So how did it happen? Recently, Coe answered a few questions about Chinese cuisine’s remarkable American journey. He also tells us what chop suey is, exactly, and where to find the best Chinese food in New York City.
Woody Allen & Mariel Hemingway
MANHATTAN
CHOP SUEY
Edward Hopper
1929
FAVORITE ITALIAN DISHES
And SECRET RECIPES
SOUPS - PASTA - ANTIPASTI
FISH - CHICKEN - MEAT
.. to be Continued
Top 10 BEST NEW YORK FOOD BLOGS
BEST NEW YORK FOOD BLOG
PIZZA
BAGELS
PASTRAMI
STEAK
SANDWICHES : CHOPPED CHEESE, BEC, PASTRAMI, Banh Mi and ???
NEW YORK CHEESECAKE
BURGERS
CHINESE FOOD
TACOS
RAMEN
Monday, June 14, 2021
Jersey Shore Crab Sauce
"IT'S THAT TIME of The YEAR" !!!
TIME For JERSEY SHORE CRAB SAUCE PASTA
PASTA with JERSEY CRAB SAUCE
JERSEY CRAB SAUCE
GINO'S SECRET PASTA RECIPE
ANd More ...
In SEGRETO ITALIANO
by Daniel Bellino Zwicke
Lemon Ricotta Almond Tart Recipe
Lemon Ricotta Almond Torta
RECIPE
Ingredients :
- 1 stick unsalted butter, softened (113 grams)
- 1 1/3 cups sugar
- 1 cup full-fat ricotta
- 1 teaspoon vanilla
- Zest from 1 organic lemon
- 3 eggs, room temperature, separated
- 3 tablespoons limoncello
- 2 1/2 cups almond flour
- 1 teaspoon baking powder
- 1/3 cup sliced almonds
- Powdered sugar, for dusting
Preparation
- Preheat oven to 325 degrees Fahrenheit. Butter a 9-inch springform pan. Line the bottom of the pan with parchment paper.
- Using an electric mixer, beat the butter and sugar together until incorporated. Mix in the ricotta, vanilla and lemon zest.
- Scrape down the sides of the bowl, then add the egg yolks, one at a time, continuing to beat until very light and creamy. Add in the limoncello, almond flour and baking powder and beat to combine.
- In a separate clean chilled bowl, beat the egg whites with an electric mixer until stiff peaks form. Gently fold the egg whites into the cake mixture. (Don’t worry if white streaks remain – they will disappear once in the oven.)
- Pour the mixture into the prepared springform pan. Smooth the top with a spatula or spoon. Sprinkle with the sliced almonds. Bake for 40-45 minutes or until firm yet slightly springy to the touch.
- Allow to cool completely. (It will fall slightly.) Dust with the powdered sugar and serve!
RECIPES From My SICILIAN NONNA
Sunday, June 13, 2021
Wednesday, June 9, 2021
The Brooklyn Bridge NYC
The BROOKLYN BRIDGE
Painting Copyright 2021 by Bellino
Painting Copyright 2021 by Bellino
The BROOKLYN BRIDGE - A Brief History
The Brooklyn Bridge is a suspension/cable-stay hybrid bridge in New York City that connects Manhattan and Brooklyn. It is one of the oldest suspension bridges in United States (completed in 1883) and a first steel-wire suspension bridge in the world.
Brooklyn Bridge was designed by John Augustus Roebling. While conducting some of the last measuring across the East River ferry crushed his foot against the piling. HIs foot had to be amputated but he got tetanus from it, fell into a coma and died from tetanus 3 weeks after the amputation and just few days after he placed his son Washington Roebling in charge of the building the bridge. Construction began on January 3, 1870. First step was building of solid foundations for the bridge. That was achieved by using “caissons”, closed wooden boxes that were placed under water and filled with compressed air that allowed workers to dig the riverbed. Problem with caissons is a danger of getting so-called “caisson disease” - a decompression sickness that appears in construction workers when they leave compressed atmosphere to fast and enter normal atmosphere. One of the first victims of caisson disease was Washington Roebling, which left him paralyzed and bedridden, so his wife, Emily Warren Roebling had to step in and spend next 11 years as his assistant and supervisor of the construction of the bridge.
On May 24, 1883, Brooklyn Bridge was opened for public. Thousands of people were present and the opening ceremony as well as many ships. American president Chester A. Arthur and New York Mayor Franklin Edson crossed the bridge from the New York side to Brooklyn side where Brooklyn Mayor Seth Low greeted them to cannon fire in celebration of the opening. Washington Roebling was not able to attend ceremony so President Chester A. Arthur visited Roebling at his home shook hands with him. Nevertheless, Roebling held a banquet at his home on that day, in celebration of the opening of the bridge. On a first day after opening, some 1.800 vehicles and 150.000 people crossed the bridge. First one to cross the bridge was Emily Warren Roebling.
At the time when constriction was finished, Brooklyn Bridge was the longest bridge in the world with total length of 1825 meters. It stayed longest until 1903. Its cost was $15.5 million and 27 lives was lost during construction. On 30 May 1883, mere six days after the bridge was opened, a rumor spread that Brooklyn Bridge will collapse. That rumor cased stampede in which caused some twelve people to be trampled and killed. To remove rumors that the bridge is not stable (and to promote his circus at the same time), P. T. Barnum led 21 elephants across the bridge on May 17, 1884.
At the time when the bridge was constructed, there were no conditions to test aerodynamics of the bridge (tests of aerodynamics started in 1950s) but, luckily, there was no need for them. John Augustus Roebling designed the bridge six time stronger than it is needed and with that assured that it will last.
Design by Bellino
.
Friday, June 4, 2021
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
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
Subscribe to:
Posts (Atom)