Showing posts with label NEW YORK FOODIE. Show all posts
Showing posts with label NEW YORK FOODIE. Show all posts

Thursday, July 17, 2025

Coffee Lovers Rejoice






COFFEE LOVERS REJOICE !!!





COFFEE IS GOOD FOR YOU !!!


Yes Boys and Girls, all you Coffee Lovers out there, it's True, Coffee is Good for You. Ye-Ha! Don't you just love it. You might have heard from time-to-time that coffee is not good for you, bad for your health. Not So, but just the opposite, Coffee is Good for you. Coffee is High in Antioxidants, which can protect against damaged cells and  reduce your risk of chronic disease including Diabetes, Heart Disease, and Strokes. 

Now this is really good news, Great News in fact, the prevention and reduced risk of getting Heart Disease, Diabetes, and Stoke is major, and anything any sane person should be ecstatic and rejoice over, "I am." Coffee can help prevent Alzheimer's and Parkinson Disease. Awesome!
Just remember, moderation is the key, too much coffee can cause nausea, jitters, and a rapid heart beat. It is safe to drink up to 5 cups a day, if you start getting over 8 cups you may have problems and adverse side affects. So remember, enjoy your coffee, you can love it, but stay moderate and it will love you back. As for me, I just love and adore my morning coffee. I usually have a second cup in the late afternoon, but hardly ever after 4 PM and I'm finished for the day, until my next glorious morning cup to start another day, my Coffee, in the Cafe, the newspaper and I'm set, Buon Giorno!





 
 



THIS ARTICLE FOCUSES PRIMARILY ON THE POSITIVE BENEFITS OF DRINKING COFFEE, ALTHOUGH THERE ARE CIRCUMSTANCES WHERE DRINKING COFFEE CAN BE BAD FOR YOU, SUCH AS PEOPLE WITH ANXIETY OR SLEEPING DISORDERS.  IN TERMS OF HEALTH, COFFEE IS BEST DRUNK WHEN IT'S BLACK OR WITH VERY LITTLE SUGAR AND MILK ADDED. DRINKING A VENTI MOCHA WITH WHIPPED CREAM FOUR TIMES A DAY ISN'T GOOD FOR ANYONE. 








DUDES GOT COFFEE !!!


"Drinking My COFFEE"






gotanyKAHLUA


The BIG LEBOWSKI COOKBOOK

How to Make a WHITE RUSSIAN COCKTAIL

And Other Recipes Using KAHLUA Coffee Liquor

CHILI  BURGERS STEAKS

And All of The DUDES FAVORITE RECIPES
.











NOTHING LIKE a NICE CUP of JOE


"I LOVE COFFEE"


NewYorkFoodie.com

BEST NEW YORK FOOD BLOGS













FLIGHTS & HOTELS

WORLDWIDE












SINATRA SAUCE

The COOKBOOK













CAFFE REGGIO

GREENWICH VILLAGE, NEW YORK

CAFFE REGGIO is a Famous ITALIAN CAFFE
In Greenwich Village NY. Many Famous People have Gone
to CAFFE REGGIO over the Years, including : AL Pacino,
BOB DYLAN, Christopher Walken, Ernest Hemingway,
Dylan Thomas, and More ...

CAFFE REGGIO was The 1st Cafe to Serve CAPPUCCINO in AMAERICA
Way back in 1927


GET a FINE ART PRINT of CAFFE REGGIO from FineArtAmerica


 








NEW YORK



HOTELS WORLDWIDE






GOING To The AMALFI COAST ?




POSITANO The AMALFI COAST 

TRAVEL GUIDE - COOKBOOK

DON'T LEAVE HOME WITHOUT IT !












Wednesday, July 9, 2025

AL Pacino Favorite Pasta

 



AL PACINO

"His FAVORITE PASTA"

SPAGHETTI AGLI OLIO





The One DISH AL PACINO CAN'T REFUSE


Al Pacino is a Big Fan of a Pasta Dish called Spaghetti Aglio Olio. It’s a Neapolitan dish that features spaghetti noodles, good olive oil, lots of garlic and red pepper flakes for a spicy kick. It goes without saying the pasta dish and the Scarface star have been linked together a lot in recent history. 


In 2015, New York’s iconic Serafina restaurant posted on Twitter that they “Love” Pacino, noting how they have a dish called Spaghetti Aglio & Olio “Al Pacino.” That dish is still exists with that incredible name on the current Serafina menu.


Al Pacino’s love of spaghetti aglio e olio also came up in Daniel Bellino Zwicke’s POSITANO The AMALFI COAST - Travel Guide Cookbook. “When I was the wine director at Barbetta Ristorante in New York City, whenever Al came into the restaurant, he would often ask if we could make him a plate as it wasn’t on the menu,” Zwicke wrote. “Al literally made us an offer we couldn’t refuse, naturally we didn’t, and we always gave Mr. Pacino a plate of his beloved Spaghetti Aglio e Olio , just the way he liked it. You’re welcome Al.”



RECIPE 








AL PACINO'S FAVORITE PASTA !




POSITANO The AMALFI COAST

TRAVEL GUIDE - COOKBOOK

With AL PACINO'S FAVORITE PASTA

RECIPE - SPAGHETTI AGLIO OLIO

With 100 REGIONAL NEAPOLITAN Recipes 
















Ai on BELLINO & PACINO

  • Daniel Bellino-Zwicke: A culinary author and creator of concepts like "Meatball Parm Mondays" and "Sunday Sauce Recipe alla Clemenza alla Bellino alla Pacino". He is known for New York-Italian cuisine inspired by movies like "The Godfather" and "Goodfellas". His blog even features a Spaghetti recipe Daniel says is how Al Pacino likes it.







Friday, February 21, 2025

Making Clemenza Godfather Sunday Sauce - Recipe



LEARN HOW TO MAKE SUNDAY SAUCE

alla CLEMENZA - ITALIAN GRAVY



1. GET A COPY of SUNDAY SAUCE
WHEN ITALIAN AMERICANS COOK

by DANIEL BELLINO ZWICKE

CLEMENZA'S SUNDAY SAUCE RECIPE
Is In THERE .. IT'S AVAILABLE
on AMAZON.com .. Just CLICK LINK ABOVE ..

"THAT'S STEP 1 .. FINITO !!!"




2. GO To YOUR LOCAL PORK STORE and or GROCERY STORE
For SAUSAGES, Gorund Beef, Veal, Pork, etc., BRACIOLE,
OOLIVE OIL, TOMATOES, PASTA, etc..






3. ASSEMBLE INGREDIENTS, POTS and EVERYTHING
YOU NEED To MAKE The "SAUCE"





4.  SAUTE GARLIC & MINCED ONIONS in OLIVE In 
A LARGE POT.  ADD TOMATOES.




5.  BROWN BRACIOLE, THEN ADD To POT With TOMATOES ..





6.  IF USING PORK RIBS or PORK NECK, BROWN COMEPLETELY
THEN ADD TO POT With TOMATOES .. 

If NOT using PORK RIBS, SKIP THIS STEP.






7.  LET SAUCE With THE MEATS (Except MEATBALLS)
SIMMER At VERY LOW HEAT For 1 HOUR.






8.  BROWN SAUSAGES THEN ADD To SAUCE.
CONTINUE SIMMERING.




9.  AFTER YOU ADD The SAUSAGES TO SAUCE, MAKE THE MEATBALLS
by MIXING GROUND BEEF, PORK & VEAL with SALT, PEPPER, GARLIC,
FRESH PARSLEY, and GRATED CHEESE. FORM INTO MEATBALLS.

10.  PLACE MEATBALLS in a LIGHTLY OIL PAN and SLOWLY COOK in A
350  DEGREE OVEN For 12 MINUTES.






11.  REMOVE MEATBALLS FROM OVEN and PLACE in POT 
With SAUCE. The SAUCE SHOULD HAVE BEEN SLOWLY COOKING 
With THE BRACIOLE and OTHER MEATS For 2 1/2 HOURS by Now.

YOU Will JUST COOK The MEATBALLS in THE SAUCE For 15 
MINUTES on VERY LOW HEAT. 

BE CAREFUL WHEN STIRRING NOT To BREAK MEATBALLS.

WHEN THE MEATBALLS HAVE COOKED In THE SAUCE
FOR 15 MINUTES, The "SAUCE" IS DONE.






12.  COOK RIGATONI or WHICHEVER 
MACCHERONI YOU LIKE and SERVE
WITH THe "GRAVY"

PASS GRATED CHEESE
and
BUON APPETITO !!!



SUNDAY SAUCE 

Is AVAILABLE in PAPERBACK

And KINDLE on AMAZON.com





SUNDAY SAUCE

alla CLEMENZA all BELLINO alla PACINO










SUNDAY SAUCE alla BELLINO

alla PACINO



AUTHOR DANIEL BELLINO ZWICKE

MANGIA BENE !!!



Thursday, February 13, 2025

Remembering Josh Ozersky

 

 



JOSH OZERSKY

RIP




REMEMBERING JOSH


Joshua Ozersky (August 22, 1967 – May 4, 2015) was an American food writer and historian. He first came to prominence as a founding editor of New York Magazine's food blog, Grub Street, for which he received a James Beard Foundation Award (with co-editor Daniel Maurer) in 2008. He was the author of several books, including The Hamburger: A History - Colonel Sanders and the American Dream, and Archie Bunker's America: TV in an Era of Change, 1968–1978 . He was Editor-at-Large for Esquire, writing about food and restaurants. He also wrote frequently for The Wall Street JournalFood & Wine, and The New York Observer, among other places. Although read primarily as a food writer, he has said in numerous public appearances that he disliked "food writing" as such, and that his strongest influences were G. K. ChestertonThomas Babington Macaulay and A. J. Liebling.

Ozersky was born in Miami in 1967. He moved to Atlantic City, New Jersey, in 1979 when his father, the painter David Ozersky, got a job as a stage technician in the first of the area's casino-hotels, Resorts International. He attended Atlantic City High School and Rutgers University. His mother, Anita Ozersky, died suddenly when he was 14 years of age. Of his interest in food, he has said in interviews, "I was a friendless child, and a solitary and celibate teenager ... my father and I only spoke about movies and food, and food far more than movies. He was a great gastronome and taught me to self-medicate my loneliness with steaks and sausages."[4] He later attended New York University's School of Journalism and started work towards a doctoral degree at the University of Notre Dame, where he eventually received a master's degree in American history. 

After graduating from Rutgers University in 1989, Ozersky wrote for several publications on media and cultural history topics, most frequently in Tikkun. The first articles he was paid to write appeared in a short-lived satirical weekly called "The Hoboken Review," based in Hoboken, NJ, where Ozersky lived at the time.[7] Among his earliest works for The Hoboken Review was an article titled, "I like it greasy," in which he celebrates his disdain for overly-health-conscious eating—a recurring theme in his future food writing. From 1990 to 1993 he wrote two weekly columns for the West Side Spirit, a free weekly newspaper in New York City: a semi-humorous "TV Picks" column and a cheap-eats column called "The Impoverished Gourmand" under the name "Casper Gutman." Many consider this guise, which was loosely based on the character from The Maltese Falcon, as a forerunner of "Mr. Cutlets," his later fictive persona. In the mid-1990s, he wrote for Suck.com under the name "The Boob", as well as for Newsday, where he frequently contributed essays on culture and media. His book "Archie Bunker's America: TV in an Era of Change"  a cultural history of television programming, received a disappointing critical reception. Although his ambition at this time was to establish himself as a public intellectual after the example of his mentors, Neil Postman and Mark Crispin Miller, he eventually turned to food writing full-time with the publication of his 2003 book "Meat Me in Manhattan" 2008's "The Hamburger: A History"  was a critical success, receiving positive reviews in publications on both sides of the Atlantic, including The EconomistThe TimesThe Observer and Forbes

Subsequent to "Meat Me in Manhattan"'s publication, Ozersky was a contributing restaurant critic for Newsday (2004–2006), and wrote regularly for the website Slashfood and the New York Law Journal. He became the founding editor of New York Magazine food blog Grub Street,[13] a position he held until 2008, when he moved over to Citysearch as National Restaurant Editor. There he ran a daily food blog based on the model of Grub Street called The Feedbag, along with his regular Citysearch duties.[14] He left in 2009 to start Ozersky.TV, a venture with Eater founder Ben Leventhal, featuring short films about restaurants and cooking, which debuted in July 2010. He wrote the "Taste of America" column for Time from 2010 to 2012. Both Ozersky TV, "Taste of America," and his work in The Wall Street Journal was nominated for James Beard Awards. Essays by Ozersky were also included in "The Best Food Writing" anthologies of 2009, 2012 and 2014.

In 2010, Ozersky was criticized by Robert Sietsema Writing about his wedding in Time without disclosing that the chefs who participated donated the food as wedding gifts. Ozersky defended himself, saying that the chefs involved were among his closest friends, and that the most prominent of them, Michael White, had his daughter in the wedding party as a flower girl. 

Ozersky was found and pronounced dead in his Conrad Chicago hotel room on May 4, 2015, while in the city for the James Beard Foundation Awards. Officials said the autopsy reveals he died after suffering a seizure in the hotel shower and drowned.

Ozersky was the founder of Meatopia, a large meat-centric outdoor culinary event, which has been held in New York City for the past ten years. In 2013 Meatopia events were held in London, England and San Antonio, Texas, with more cities planned for 2014. Meatopia held a very small event in 2013 in New York City while focusing the majority of its efforts on the London and Texas events. Each year has had a different theme such as "Slaughter of the Innocent" (baby animals); "Lamb Bam Thank You M'aam" (whole lambs); "City Meat," (NYC 2012) in which the festival was divided up into multiple "neighborhoods" such as Offalwood, Carcass Hill, and Beaktown; and most recently (NYC 2014) The Carnivore's Ball, a celebration of the 10th annual Meatopia which was hosted by Michael Symon. Meatopia has been called "a glorious city of meat" by The Huffington Post[ and "a bacchanal of pork, beef, lamb, chicken, duck, turkey and quail" by The New York Times.



JOSH 


Josh Ozersky was one of the Great Food Writers of All-Time. He had a style of writing and chatting on food, that was all his own. There was no-one quite like Josh. The closest to this Giant of Food Writing and pontificating would be the late great Anthony Bourdain. Another Giant. These two men were a great gift to The Food World and its millions of fans. And they both left us far too soon, and millions mourn them.

Josh was not nearly as well know and popular as Anthony, but he was certainly his equal. They both had their own styles, which were both absolutely wonderful, yet different. Hey, they were wo different human beings. 

When Josh passed away, he was only 47 years old. Anthony Bourdain was 61 when he passed. It was a tremendous loss and the World Mourned. Tony had millions of fans. The world still mourns Bourdain's passing, and pine for him. Sadly these two giants of human beings (food writers / hosts) are sorely missed, and will always be remembered.


RIP







JOSH OZERSKY on BURGERS


At The  SPOTTED PIG New York


OZERSKY on BURGERS

"The Burger is Omnipotent and Irresistible"


"It's the most Single Powerful Force in The Food Universe"


"But, Better Than Filet Mignon cause It Has Flavor" 


"A Hamburger is the most Universal Symbol of What it Means to Be
an American"


"To turn away from the Hamburger would be to abrogate everything
that makes us American. Or Human for that Matter"


"HAMBURGERIZE" !!!


"This is Like BURGER BLING. This is like a Status Symbol of Conspicuous Consumption"

(On Eating a BLACK LABEL BURGER)



"The Worse Things are, The More People Need a Great Cheap Food"







SHAKE SHACK BURGERS

"Josh Loved Them"






HAMBURGER TRIBUTE to JOSH



Nick SOLARES for EATER

Tribute to JOSH OZERSKY

EATING "The OZERSKY"

BURGER






BOURDAIN & OZERSKY at KEENS



"TWO GIANTS"

GONE TOO SOON

ANTHONY BOURDAIN & JOSH OZERSKY 
at "KEEN'S STEAK HOUSE"

NEW YORK, NEW YORK








SINATRA SAUCE

COOK & EAT LIKE FRANK

His FAVORITE ITALIAN RECIPES

STORIES TOO !