Monday, June 23, 2008
George Carlin dies at the age of 71
Famed comedian George Carlin passed away at the age of 71. Did you know he was from New York? I didn't either and niether did a couple of my friends who were talking about just that today. And we're native New Yorkers. Most people assumed he was a Californian. He fit the bill, Old California Hippy. Great Comedian. Adored by many. He will be missed.
Sunday, June 22, 2008
SUNDAY SAUCE excerpted from DANIEL BELLINO ZWICKE'S upcoming new book "LA TAVOLA"
SUNDAY SAUCE
One of the great traditions of the Italian American enclave in the U.S. is the ritual of Sunday afternoon when the entire family gets together for Mama’s or Nona’s famed “Sunday Sauce.” What is it? Well there are a number of variations on the theme. Most Sunday Sauce’s are made with Italian Sausage, braciole, and meatballs. Some people make theirs with pork ribs, beef neck, and possibly with chicken. These meats are slowly simmered for several hours with tomato, and minced onions, garlic, celery, and carrots. I generally like to make my Sunday Sauce with sausage, meatballs, and pork ribs. Other times I’ll make it with sausage, ribs, and braciole. An old tradition in some families is that mother or grandma would start the sauce early on a Sunday morning, get it simmering away for a couple hours on top of the stove, then put it in the oven for a couple hours while everyone goes to church, the sauce slowly simmers on the back of the stove. When you get back home, the sauce would be ready.
The Sunday Sauce that my mother would make was with sausage, meatballs and beef braciole. My memories are vivid watching my mother stuffing the braciole with garlic,
parsley, Pecorino, and pignoli nuts, then sewing up the bundles with a needle and thread so they would hold together while simmering in the gravy (many families all over the New York and around the country simply call Sunday Sauce “Gravy”). Another fond memory was helping my mother roll and shape the meatballs.
As for me, my Sunday Sauce will vary depending on my mood. One thing I love to do when making the sauce is the addition of pork spare ribs, which not everyone uses. Whenever people eat my sauce, they go nuts for the ribs and some are surprised cause they might never have had them in a sauce before. They didn’t know that you could use pork spareribs. The ribs are traditional with some but not everybody. It is quite a shame for those who don’t add the ribs because they give the sauce some wonderful flavor and they are incrediably delicious to eat after braising in the sauce for a couple of hours. Whenever I make the sauce and I’m dishing it out to friends and family, I always make sure that I have my fare share of the ribs. Pork ribs cooked in this manner, simmering in the sauce are oh so succulent and tasty. They are far beyond compare. “They are Out-of-this-World!!!” The friends, one-by-one, go nuts for them. “Yes they are most than tasty!”
And what to serve with the Sunday Sauce you ask? It should be a short macaroni; rigatoni, ziti, or gnocchi are best.
The rituals of cooking, serving, and eating Sunday Sauce is a time honored one. It is a beautiful thing. If you mention the term Sunday Sauce to any number of millions of Italian-Americans, the wheels start tuning in their heads. Thoughts of how tasty it is, all the different componets; the meatballs, sausages, braciole, (maybe ribs or tne neck), the pasta, and the gravy itself. The think about sitting at the table with friends and or family, people they love. They think about the antipasti that will start the meal and about some good Italian wine, maybe a nice Chianti. They think about the warmth in the air, loved ones, Dino, Sinatra, the Sunday Sauce. “It’s a beautiful thing!!!” If you’ve never done it, “Try it!” If you haven’t cooked one for some time, plan a get-together soon. “Sunday Sauce, it brings people together,” in a most delightful way.
SUNDAY SAUCE is excerpted from Daniel Bellino Zwicke's upcoming new book "LA TAVOLA"
Italian-American New York's Adventures of the Table; Sunday Sauce, Meatballs, Sausage & Peppers, Cannoli, Espresso, Pork Stores and ....
They Eat, they COOK, they laugh, they cry, but most of all their lives are filled with wonderful times around the table as only Italians can do. They do it well.
One of the great traditions of the Italian American enclave in the U.S. is the ritual of Sunday afternoon when the entire family gets together for Mama’s or Nona’s famed “Sunday Sauce.” What is it? Well there are a number of variations on the theme. Most Sunday Sauce’s are made with Italian Sausage, braciole, and meatballs. Some people make theirs with pork ribs, beef neck, and possibly with chicken. These meats are slowly simmered for several hours with tomato, and minced onions, garlic, celery, and carrots. I generally like to make my Sunday Sauce with sausage, meatballs, and pork ribs. Other times I’ll make it with sausage, ribs, and braciole. An old tradition in some families is that mother or grandma would start the sauce early on a Sunday morning, get it simmering away for a couple hours on top of the stove, then put it in the oven for a couple hours while everyone goes to church, the sauce slowly simmers on the back of the stove. When you get back home, the sauce would be ready.
The Sunday Sauce that my mother would make was with sausage, meatballs and beef braciole. My memories are vivid watching my mother stuffing the braciole with garlic,
parsley, Pecorino, and pignoli nuts, then sewing up the bundles with a needle and thread so they would hold together while simmering in the gravy (many families all over the New York and around the country simply call Sunday Sauce “Gravy”). Another fond memory was helping my mother roll and shape the meatballs.
As for me, my Sunday Sauce will vary depending on my mood. One thing I love to do when making the sauce is the addition of pork spare ribs, which not everyone uses. Whenever people eat my sauce, they go nuts for the ribs and some are surprised cause they might never have had them in a sauce before. They didn’t know that you could use pork spareribs. The ribs are traditional with some but not everybody. It is quite a shame for those who don’t add the ribs because they give the sauce some wonderful flavor and they are incrediably delicious to eat after braising in the sauce for a couple of hours. Whenever I make the sauce and I’m dishing it out to friends and family, I always make sure that I have my fare share of the ribs. Pork ribs cooked in this manner, simmering in the sauce are oh so succulent and tasty. They are far beyond compare. “They are Out-of-this-World!!!” The friends, one-by-one, go nuts for them. “Yes they are most than tasty!”
And what to serve with the Sunday Sauce you ask? It should be a short macaroni; rigatoni, ziti, or gnocchi are best.
The rituals of cooking, serving, and eating Sunday Sauce is a time honored one. It is a beautiful thing. If you mention the term Sunday Sauce to any number of millions of Italian-Americans, the wheels start tuning in their heads. Thoughts of how tasty it is, all the different componets; the meatballs, sausages, braciole, (maybe ribs or tne neck), the pasta, and the gravy itself. The think about sitting at the table with friends and or family, people they love. They think about the antipasti that will start the meal and about some good Italian wine, maybe a nice Chianti. They think about the warmth in the air, loved ones, Dino, Sinatra, the Sunday Sauce. “It’s a beautiful thing!!!” If you’ve never done it, “Try it!” If you haven’t cooked one for some time, plan a get-together soon. “Sunday Sauce, it brings people together,” in a most delightful way.
SUNDAY SAUCE is excerpted from Daniel Bellino Zwicke's upcoming new book "LA TAVOLA"
Italian-American New York's Adventures of the Table; Sunday Sauce, Meatballs, Sausage & Peppers, Cannoli, Espresso, Pork Stores and ....
They Eat, they COOK, they laugh, they cry, but most of all their lives are filled with wonderful times around the table as only Italians can do. They do it well.
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
COOLEST PLACES to EAT in NEW YORK
Here are three "GREAT" places to go to eat in Downtown Manhattan;El Quijote at
the famed Chelsea Hotel
on West 23 rd Street for great Lobsters and Paella. The bar is
a great place to have a couple Great Cocktails as the ambiance
is Cool of Another Era Tacky. "You gotta Love IT!!"
Pearl Oyster Bar on Cornelia Street in The Village makes thee
BEST LOBSTER ROLLS in New York, even Maine. The
New England Clam Chowder is tasty as well.
Raoul's for our money is the Coolest, Hippest, Best All Around French Bistro in New York.
The food is really good, Classic Bistro Fare. The ambiance is Cool as Hell and the Music they
play, is the Best in the City. Raoul's is on Prince Street near Sullivan in Soho. "It's Great!!!!"
MINETTA TAVERN, Macdougal Street at Minetta Lane, Greenwich Village, New York ... Without Question the Coolest Restaurant in Town ... This great old Greenwich Village Bar / Restaurant was the In-Spot of Prize Fighters, Newsmen, Sports Fihures, and the Downtown Elite way back in the 30s & 40s when the affable Eddy Minetta rant the joint. For the past 30 years or so, Minetta Tavern was run quietly and devoid of any fanfare by a string of owner who never did very much with the place. The Master Restaurantuer KEITH McNALLY got his hands on the place, kept everything more-or-less the same (allof the wonderful old decor was intact). Keith spruced the place up a bit, hired a couple great chefs, lent his Magic Touch and the place has been packed ever since. A major New York Celebrity Haunt as all of Keith's restaurants are, Minetta Tavern is the coolest place in town. Famed for its wonderful decor, massive Steaks done French Style, Marrow Bones, and Burgers, The Black Label Burger and the Minetta Burger .. Minetta Tavern can't be beat.
Article and all photos Copyright Daniel Bellino-Zwicke
Original article 2008 .. Updated 2014
Article and all photos Copyright Daniel Bellino-Zwicke
Original article 2008 .. Updated 2014
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The New York Food and Wine Blog is dedicated to the World of Food and Wine as it revolves at The Center of the World which is in the r
Without a doubt, the Best Thai Food to be had in the City of New York is not in Manhattan, but in the Borough of Queens, Woodside Queens to be exact at Sri
This assessment comes on authorative hands
Where do you think the best “Pizza” in “New York” comes from? This is a topic for Great Debate. Fights have been fought over it. Well as far as which borough has the thee best pizza place in all of New York, there are two Borough that are not in the running and three that are.
Some feel that Di Farra in Queens has thee best pizza in New York hands down. Others my fight, and I’d be in this group that thee # 1, Best Pizza Spot in all of New York is, “Without a Doubt,” Tottono’s on Neptune Avenue in Coney Island, Brooklyn, NY.
Now we come to Manhattan, the Borough that has the greatest number of renowned Pizza Parlors of which any one could be considered in the running as New York’s Best, “Pizza!” The Pizza Parlors in question are Patsy’s up in Harlem, John’s on Bleecker Street down in Greenwich Village, Pizza Fresca, the relatively newcomers (about 12 years) in the Flatiron section of Manhattan, and the oldest and “FIRST” Pizzeria in the United States down on Spring Street, the legendary “Lombardi’s.”
All these places make “Great Pizza.” The best Pizza in the whole entire United States, what they call Pizza in Chicago is an abomination. Doesn’t count. It’s not real Pizza, Deep Dish ---za. It’s something else, but what it is not is Pizza.
New York makes some of the Greatest in the World. Only in Italy can they make it better, and these aforementioned places; Tottono’s, John’s, Lombardi’s, and Patsy’s can hold their own with any in Italy, even in Napoli.
Well, “I got off on a tangent there.” Hey mention Pizza, and which place is the “BEST” Pizza Parlors in New York and that’s likely to happen.
Now, back to the Mission Statement of this Blog. It is about New York, New Yorkers and the food they eat, the beer, wine, and cocktails they drink, the food and wine they buy, where they buy it; at the local butcher shop, grocery store, Pork Store, wherever and whoever these places may be, the must have or make thee best quality products. That is what this Blog is all about; who has, makes, and or serves the best food or food products in New York, which restaurants, food stands and stalls and shops have great products.
Which restaurants have great Italian, French, Chinese, Thai, or Vietnamese foods, any and all cuisines of the World. They are all here in the Great Melting Pot that is New York City. And that is what makes this city so great. Yes we have beautiful and majestic Skyscrapers like the Empire State Building and the most Beautiful in the World, The Art Deco “Chrysler Building.” What a marvel. We have in New York The Statue of Liberty and the Worlds greatest Museum, the Metropolitan Museum of Art. We have the Worlds coolest City Park in the form of Central Park. We have many great and wonderful things that make new York so wonderful and the center of the World, but it is the melting pot of people that make this city and any city that is a great melting pot so great. The people of New York who come from every corner, every country of the Globe, and they bring their
Culture, their fashion, the customs, and most of all as concerns us and our readers at The
New York Food and Wine Blog, their food, the cuisines of India, China, Japan, France, Italy, Poland, and on-and-on.
We will explore. We will explore and talk, write, read, and eat these cuisines. And we will report on which restaurants are good and worth checking out, and which are not.
Where do you get the a good Cannoli, who bakes great bread and where do you get the best Italian Pastries.
What places are the hot spots for cocktails and who makes the best Mojito in town. All these things will be part of our exploration. Come and make discoveries with us.
The New York Food and Wine Blog is dedicated to the World of Food and Wine as it revolves at The Center of the World which is in the r
Without a doubt, the Best Thai Food to be had in the City of New York is not in Manhattan, but in the Borough of Queens, Woodside Queens to be exact at Sri
This assessment comes on authorative hands
Where do you think the best “Pizza” in “New York” comes from? This is a topic for Great Debate. Fights have been fought over it. Well as far as which borough has the thee best pizza place in all of New York, there are two Borough that are not in the running and three that are.
Some feel that Di Farra in Queens has thee best pizza in New York hands down. Others my fight, and I’d be in this group that thee # 1, Best Pizza Spot in all of New York is, “Without a Doubt,” Tottono’s on Neptune Avenue in Coney Island, Brooklyn, NY.
Now we come to Manhattan, the Borough that has the greatest number of renowned Pizza Parlors of which any one could be considered in the running as New York’s Best, “Pizza!” The Pizza Parlors in question are Patsy’s up in Harlem, John’s on Bleecker Street down in Greenwich Village, Pizza Fresca, the relatively newcomers (about 12 years) in the Flatiron section of Manhattan, and the oldest and “FIRST” Pizzeria in the United States down on Spring Street, the legendary “Lombardi’s.”
All these places make “Great Pizza.” The best Pizza in the whole entire United States, what they call Pizza in Chicago is an abomination. Doesn’t count. It’s not real Pizza, Deep Dish ---za. It’s something else, but what it is not is Pizza.
New York makes some of the Greatest in the World. Only in Italy can they make it better, and these aforementioned places; Tottono’s, John’s, Lombardi’s, and Patsy’s can hold their own with any in Italy, even in Napoli.
Well, “I got off on a tangent there.” Hey mention Pizza, and which place is the “BEST” Pizza Parlors in New York and that’s likely to happen.
Now, back to the Mission Statement of this Blog. It is about New York, New Yorkers and the food they eat, the beer, wine, and cocktails they drink, the food and wine they buy, where they buy it; at the local butcher shop, grocery store, Pork Store, wherever and whoever these places may be, the must have or make thee best quality products. That is what this Blog is all about; who has, makes, and or serves the best food or food products in New York, which restaurants, food stands and stalls and shops have great products.
Which restaurants have great Italian, French, Chinese, Thai, or Vietnamese foods, any and all cuisines of the World. They are all here in the Great Melting Pot that is New York City. And that is what makes this city so great. Yes we have beautiful and majestic Skyscrapers like the Empire State Building and the most Beautiful in the World, The Art Deco “Chrysler Building.” What a marvel. We have in New York The Statue of Liberty and the Worlds greatest Museum, the Metropolitan Museum of Art. We have the Worlds coolest City Park in the form of Central Park. We have many great and wonderful things that make new York so wonderful and the center of the World, but it is the melting pot of people that make this city and any city that is a great melting pot so great. The people of New York who come from every corner, every country of the Globe, and they bring their
Culture, their fashion, the customs, and most of all as concerns us and our readers at The
New York Food and Wine Blog, their food, the cuisines of India, China, Japan, France, Italy, Poland, and on-and-on.
We will explore. We will explore and talk, write, read, and eat these cuisines. And we will report on which restaurants are good and worth checking out, and which are not.
Where do you get the a good Cannoli, who bakes great bread and where do you get the best Italian Pastries.
What places are the hot spots for cocktails and who makes the best Mojito in town. All these things will be part of our exploration. Come and make discoveries with us.
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