Wednesday, August 27, 2008
"Arnaud's" it's awseome !!!
A "Muffuletts Sandwich" from Central Grocery.
Me and my "Muffuletta"
"Why Don't More New Yorker's Go Down to the "BIG EASY"?? "New Orleans" is the Bomb!!
This Question i Ask, truly Misti fies Me !!!!
I have traveled the World over! Been almost everywhere you can imagine, from; Cambodia, Saigon, Vietnam, Hong Kong, China, Bangkok, Thailand, Phuket, Buenos Aires, Rio de Janiero, Brazil, Havana, all over Europe from the whole of Italy on more than a dozen trips, to Paris, Monaco, Brussels, all over the united States, "you name."
Yes, I've been all over the World and love and adore many places. New Yorker's are great travelers. They travel the World more than any other Americans, yet for some reason they don't do new Orleans much, other than Frat boys and Girls looking to get "Their Wild-On" during Mardi Gras. but that's not what I'm talking about. I'm talking about the real New Orleans. The New Orleans of "Great Restaurants," wonderful food, awesome architecture, Cool People, Great vibe, and the greatest Music Scene on the planet. "Yes, I've traveled the World, and i can tell you that New Orleans is one of the "Coolest" most wonderful cities on Earth, "though you hardly ever hear people say." It is!
Why don't New Yorkers go there, instead of lame places like St Thomas and Aruba???
I love the town. been there 5 times, and I'll keep going. I constantly extol the virtues of "The Big Easy," and not a one of all the people i know who travel a fair amount has ever been there. I'm on a perpetual effort to promote this city i Love, especially since Hurricane Katrina, for the people and the city of New Orleans can use our help. They need people to go down there and spend money in their restaurants, hotels, and bars. The people of New Orleans love to and are used to having people come to their city for a good time. They'll welcome you with open arms.
Yes I'm a great advocate of New Orleans and constantly tell people about how great it is. Even before Katrina. "So America, and New Yorkers, you gotta check it out. "It's truly one of the Worlds great Cities."
Tuesday, August 26, 2008
"GREATEST SUMMER TRUFFLES EVER!!!""""
We had another great plate of "Taglierlini with Truffle" the other day at Bar Pitti.
The Black Summer Truffles from Umbria have been so good this year, that they taste almost as good as the "White Alba Truffles" of the Autum and Winter Season.
It was quite funny when my friend Pat "P" and I took owe first bites, i said, "Patty Boy," these Truffles are as good as the "Whites." He agreed, and the words were barely out our mouths when Govanni came over and aske us how our Pasta was and added that they were "Stupenious" this year. "Just as good as the White Truffles." We told him that we just said the same thing, and at about a fourth of the price at $23.00 a plate, they were an absolute "Bargain."
We had a plate of Vitello Tonnato and "Trippa Fiorentina." both were tasty as ever.
If you haven't had any of the Norcia Summer Truffle, run on down to "Bar Pitti" and get a plate. "they're Amazing!!!!" We drank a bottle of "Macari Sauvignon Blanc,"
as everyone seems to be doing these days and we were as "Happy as Peas in a Pod."
by Daniel Bellino Zwicke
Watch for Daniel Bellino Zwicke's upcoming book, "La Tavola" to be released November 2008 by Aardvark Global Publishing and read about the Adventures of the Table of
Italian-American New Yorkers.
Monday, August 11, 2008
and the "Meatball Parm Sandwich" you make on
Monday after the Sunday you make the 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, Braciola, and Meatballs. Some people make theirs with pork ribs, beef neck, and possibly chicken thighs and backs. These meats are slowly simmered for several hours with tomato, 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 braciola. 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 and when you get back home, the sauce is ready.
The Sunday Sauce that my mother would make was with sausage, meatballs and beef braciola. My memories are vivid watching my mother stuffing the braciola 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 to many people use, I love it.
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 incredibly 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 turning in their heads. Thoughts of how tasty it is, all the different components; the meatballs, sausages, braciola, (maybe ribs, beef or pork neck), the pasta, and the gravy itself.
They 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, and of course, the
Sunday Sauce itself. “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.
Monday, August 4, 2008
"BEST PIZZA in NEW YORK" Who?
There's always a big debate on who makes the "Best Pizza in New York City." It's never ending, and with the World of Youtube and Blogs, the coverage that Pizza and the Pizza Parlors of New York is absolutely "Astronomical." Hundreds of people comment on Pizza and New Yorks Pizzerias every single day. Who has the "Best Pizza Overall," who has the "Best Slice" in town, who makes the best Coal Oven, the best wood, or the best gas fired Pizza? Who? Firt-off, when it comes to, which city in the United States of America makes the "Best Pizza," this is the "Easiest Thing on Earth." There is no contest!!! It's "NEW YORK." Everbody knows it. For Pizza, when it comes to the "BEST," there's no place else!!! There's ONLY "New York."
So, who has the "Best Pizza in New York." Now that's not so easy, but there's Lombardi's, Totonno's, Di Fara, Patsy's, and John's (Bleecker Street). Well, "I Love them all, but I have two that are most dear to me, and they are "John's," of which I have been going to for over 25 years, and Totonno's that I discovered about fifteen years ago.
They both make absolutely "Perfect Pizza." They both have "Monster Coal Fired Ovens" that reach temperatures of up to 1,000 degrees and give the crust that perfectly cripy blistered finish that any "Great Pizza" must have. The Clssic Pizza Margherita has a perfect balance of ingredients of dough, tomato, mozzarella, olive oil, and Pecorino Romano and cooked to "perfection."
"Totonno's Pizzeria Napoltano," I won't argue with anyone that it might be the Best of New York.
If you wonder why we use the words "perfect" and "best" so many times in this report, its just that no other words would fit when you are talking about; John's Pizzeria, Totonno's, Lombardi's, Patsy's and "New York Pizza." They're perfect and they are, the "Best" Pizza in the country. "Take that Chicago."