Category Archives: “daniel bellino Zwicke” “paris hilton” free

SPAM BACON and Taylor Ham !!!!

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TRY A TAYLOR HAM and EGG SANDWICH

A Couple Million Hawaiians Can’t Be Wrong !

 Pork and Why do I Love all Products Made from it So! Spareribs are the “Best,” Bacon, Sausages, Pork Chops, Ham, Spam, McRibs, and? Yes I Love them all so! And Why? Why? What else? They’re Tasty! It’s Tasty! Pork and all things made from it. I Pity Vegetarians and Others who do not eat it, Pork, Ham, and Spam.

Robin Raisfeld in her story “Trendlet: It’s Baloney,” this week in New York spark my interest when I say the big beautiful picture of a slice of tasty Mortadella, “King of All Baloneys.”
As I read farther into the article, I was so happy to see a picture of a gorgeous “Taylor Ham and Egg Sandwich.” And it immediately brought out the in Jerseyite in me. As anyone who grew up or ever lived in New Jersey, they’ll tell you of their Love of “Taylor Ham,” the unofficial “State Meat.” Taylor Ham? Why? Well, first off, Taylor Ham was invented in Trenton New Jersey. It’s super tasty. Jerseyites and former ones (like Me) Love it, and you can only get it in New Jersey. More or less. Why? I don’t know. Can Jerseyites be smarter than New Yorkers who have never caught on to this wonderful Pork product from the Garden State. After moving to New York some 26 years ago, besides from missing my family, my only other regret of leaving New Jersey, is missing and yearning for my beloved Taylor Ham. You just can’t get it in the Big City. Well, hardly ever. Do New Yorkers not like it? Is it reserved for Jerseyites only? Don’t know! All I know is I miss it inside a Taylor Ham and Egg Sandwich or on my breakfast plate accompanying a couple fried eggs.
Reading the article and be reminded of my “Long Lost Love,” Taylor Ham, I’m also painfully reminded of another recent dumping by a Loved one. That being my beloved “McRib.” How I Love it so! After a brief Love Affair with her, way back in 1989. She disappeared! Why? I do not know. And for some 21 years. And then one lovely day last year. It was in October, what day I do not know. She reappeared. Back into my life once again. And the Love Affair was on again. On my part like it never ended. I Loved, as much and more than ever. Forgiving her and not think of the long cruel Separation brought on by her. She had deserted me. But I didn’t care. We got together more than 20 times this passed October, November, and was it a few days into December? I do not know. Once again, my beloved McRib disappeared. Into a dark December night. Why? I do not know? I only know that however long it may take. I’l wait. Just please my Love, do not make it another 21 years. My beloved McRib.

by Daniel Bellino Zwicke

Greatest Summer Truffles Ever “At Bar Pitti”

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“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.

SUNDAY SAUCE…….Daniel Bellino Zwicke

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SUNDAY SAUCE
Meatballs

and the “Meatball Parm Sandwich” you make on
Monday after the Sunday you make the sauce.

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, 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.

“SUNDAY SAUCE” is excerpted from Daniel Bellino Zwicke’s
upcoming book “La Tavola”

>Best Cool French Bistro in New York

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>When it comes to Bistros in New York City, there is one that stands alone. No other can touch it. “Raoul’s” on Prince Street in Soho is far and above any other Bistro in all of New York. The total combined elements of Ambiance, Food, Music, Service, and combined Vibe, just can’t be beat. Raoul’s is just plain “Cool.” They serve some of the best Foe Gras in the city, along with a famous “Steak au Poive” and other Bistro Classics, along with the cool well-worn decor and the a great blend of music like; The Rolling Stones, Miles Davis, Edith Piaf, and Best of All, “No Hip Hop.”

At “Raoul’s” they know what they are doing. They should, they’ve been doing it for some 30 years, and the way the do things, we’re sure they’ll be around for a long time to come.

RAOUL’S 180 Prince Street, Soho NY, NY (212)966-3518 www.raouls.com

Pricing: on the Expensive Side

>$1.00 a Slice Pizza On St. Marks Place Makes a Big Splash

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>2 Bros. Pizza on St. Marks Place is making a big splash in the East Village. At a $1.00 a slice, you’d have to go back to the mid-80′s to get Pizza this cheap.
People Love it. Almost everybody you ask will admit that it’s no Lombardi’s, John’s or Tottono’s. What it is, is a pretty good slice, and at $1.00 a slice it just can’t be beat. It’s not great, but many have had to take a shot for just a “Buck” per slice you just got to try it at least once. Almost everyone poled liked it and said that it taste much better than they thought it would. As one guy put it, it’s pretty dam good, far superior to commercial Pizza like Domino’s, Papa Johns, or Pizzahut, and at just $1.00 a slice and $2.75 for 2 slices and a soda, a great inflation fighter.

Several people surveyed said, “It’s just the ticket when your drunk and out drinking in the East Village.” But you don’t have to be drunk to like it. It even taste good when you’re sober, and the price is oh so sweet.

Looks like we have an “Institution” in the making.

>DUMPLING HOUSES of the Lower East Side

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99 Allen Pork Dumpling (the 1st to start the Dumpling House trend)

An order of Fried Pork Dumplings at “Vanessa’s Dumpling House and Vanessa’s
and

“Prosperity Dumpling” the Best Kept Secret of the Lot. Shaaaaaaaaaaaa !!!”

>New York’s Best Cheap Eats Deal, Pork Dumplings $1.00

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>Know what New York’s Best Cheap Eats Deal is? No, it’s not “Grays Papaya” 2 Hotdogs and a Fruit Drink for $3.50, we love “Grays” and yes it is a Great Deal, but it just can’t beat 5 tasty Hand-Made Pork Dumplings for just a “Buck.” No it can’t. This is an even better deal than the Great Cheap Street Eats in South East Asia. I have eaten all over Asia, and the Street-Food just can’t be beat or it”Excellence and Variety,” but if you consider that you get a great Dish for just about $1.00 allover Asia; Bangkok, Saigon, Phuket, Cambodia, all over. The food that you get is just amazing! But if you consider that New Yorkers make an average of 10 times as much as the average South East Asian and you can get an order of Pork Dumplings on the Lower East Side of Manhattan for the same amount of money you pay for a portion of Street Food in
South East Asia, then maybe the 5 Pork Dumplings on the Lower East Side isn’t just the Best Food Deal in New York, but the World!

99 Allen Fried Dumpling was the first to start the Dumpling House Trend. Then came No. 1 Dumpling (now called Vanessa Dumpling House) and caught on like “Gangbusters” packed day and night. They never stop. In a tiny little shop, and you used to always have to wait to get an order or two. One order is enough as a in-between meal, and two orders is enough to make a complete meal that will fill you at just $2.00
No. 1 Dumpling built up some great business, packed 24/7. They had a tiny little shop and decide to expand, doubling in size to make a little dining room enough to hold about 20 people as opposed to the former narrow 3 foot wide space between wall and counter and a small counter to accommodate about 5 people. They mad the place a “Fancier” compared to what it used to be.
They didn’t raise the “price” of the Dumplings but they did what the Candy Bar Companies used to do, keeping the price the same, but making the portion size a little smaller. “Yes, they kept the price at $1.00, but instead of giving you 5 Pork Dumplings like before, they cut the portion size down to 4 Dumplings for $1.00″ Yes, still a Great Deal (inflation). They also raised the price of the Sesame Pancake with Beef from $1.50 to $2.00. “Yes, still a great deal.
They have added a “Peking Duck Sesame Pancake” that’s yummy and a Bargain at just $2.25

Most of the hoards of people who pack into “Vanessa’s Dumpling House’ and wait on line, have no idea that just 2 blocks south is another great alternative to Vanessa’s. It’s “Prosperity Dumpling House” at 46 Eldridge Street and it’s never packed. Even more important is that the “Dumplings” are just as good as the ones at Vanessa’s. To top it off, you get 5 Dumplings whereby Vanessa’s gives you Four, and the Sesame Pancake with Beef is $1.50 to Vanessa’s $2.00
Hey, I don’t want to “Split hairs” but these things mean a lot to some people out there. I’m just reporting.

So, for just $3.50, you can get a great meal of Fried pork Dumplings and a tasty Sesame Pancake w/Beef sandwich. you can’t beat that. And if you want to “Splurge” on desert, you can go to one of several Chinese Bakery Cafes on Grand Street between Allen and Eldridge and have a coffee and a pastry for just $2.00 That’s just $5.50 for a meal followed by coffee and desert.
That’s what we call a “Cheap Date,” but the quality is just as good as if you paid $100.00 a head or more. Check it out.