NEW YORK 'S FAMOUS
CHOPPED CHEESE SANDWICH
CHOPPED CHEESE SANDWICH
In BODEGAS All Over NEW YORK
da BRONX, EAST HARLEM, BROOKLYN & QUEENS NYC
da BRONX, EAST HARLEM, BROOKLYN & QUEENS NYC
The BODEGA SANDWICH of NEW YORK CITY NY
.
Monday, November 8, 2021
Wednesday, November 3, 2021
Tucci Negroni is all WRONG !!!
STANLEY TUCCI Does Not Know How to Make a Proper NEGRONI
Yes it's true. The person who has become popular for making Negroni Cocktails, more than anyone else in the history of mankind, does not even know how to make a proper Negroni. This is scariligous, and shows once again, how people jump on the Band Wagon, so to speak.
I was horrified when I was looking in Tucci's latest book TASTE "My Life Through Food"and saw his recipe for the Negroni. In his recipe and instruction, Tucci cals for 50 milliliters of Gin, 25 millileters Campari, and 25 milliliters Sweet Vermouth with a slice of Orange. "oh my God, I can't beleive it, totally wrong Stanley. The proportions are totally wrong and would make a "Horrible Negroni, and one I'd never ever want to drink." and I've been drinking these bad boys Since 1985, a good 25 years before the Negroni Craze reached the American Shores.
How can you do it Stanley? Everyone who knows anything about a Negroni knows that you use equal parts of Campari, Gin, and Sweet Vermouth, and not and never ever twice as much Gin as Campari, you complete destroy the taste, by completely throwing the cocktail out of balance, a primary prerequisite to any good cocktail. How can you do it Stanley. Futhermore, it is beyond me that the press and general public have practicallymade Tucci the King of The Negroni, and the man doesn't know how to make one. This is horrifying ! Really Stanley? How can you do it.
I've written extensively about the Negroni (in La Tavola), a good 10 years before the Negroni Craze even started. And as I've stated, I've been drinking these wonderful cocktails since the Summer of 1985, on my first trip to Italy. My first Negroni? I remember it well. It was at the Caffe Giacosa (formerly Caffe Cassoni), in FLorence. I went in and sat down. The waiter brought me a menu. I already knew what I wanted, as I had read of the Negroni in an Italian travel guide. I knew it was invented here, and that's what I was going to get. So when the waiter came back, I said, " Un Negroni pro favore." The waiter nodded and, replied, "Prego." A few minutes later he brought me my Negroni, with a few cocktail treats that they serve with cocktails in Italy. I took a sip. Yum, that's pretty good I thought. That was the first. The first of many hundreds to come. Way back then, very few Americans drank Negroni's. There were a few. The well traveled, but nothing like today. It really doesn't make me that happy that everyone and their grandmother drinks them these days. It sort of takes away from their specialness a bit. But what are you going to do" That's the way it is. They're still tasty and refreshing to me. Tasty and refreshing? Well yes. Just don't have Stanely Tucci make one for me. "Yuuk! Not very good. Not a Negrone (the way Stanely makes them).
Sorry Stanley, but you got it all wrong.
Sorry Stanley, but you got it all wrong.
... Daniel Bellino "Z" ....
HOW to MAKE a PROPER NEGRONI
1 ounce Campari
1 ounce Sweet Vermouth
1 ounce Gin
ICE
1 fresh slice of Orange
Preparation :
Fill a rock glass with ice.
Add the Campari, Sweet Vermouth, and Gin.
Stir.
Add a slice of Orange, and serve.
NOTE : You can change the proportions a little. Just don't change them up too much, or you will throw the cocktail out of balance, and it will not taste like a Negroni, defeating the whole purpose of making the drink, as is the case with Mr. Tucci's recipe. "It's all wrong. Way too much Gin."
If you wanted to stick around the prescribe recipe of equal parts of Campari, Sweet Vermouth, and Gin, to make a proper Negroni, you can put in just a little less Gin, but not too much less, or you'll change the make-up too much.
Also, it is very acceptable to add a plash of Club Sod on top. Just not too much. Make sure it is just a small splash.
Bitters : Campari
Sweet Vermouth Brands : Cinzano, Marini & Rossi, Antica Carpano.
GIN : Any London Dry Gin. Most popular brands include : Beefeater, Bombay, Gordon's, Tanqueray, and Hendrick's.
Final Note : Negroni's can be made straight-up, or on the rocks, however, 95% of the time, they are served on the rocks.
Portlandia - Fred Armisten "Everything is Over"
"Haha HaHa Ha" !!!
"This Bar is OVER" !!!!
"Everything is Over" !!!!
PORTLANDIA
"OVER"
Fred Armisten
Fred Armisten
"EVERYTHING is OVER" !!!!
SHELL ART is OVER !!!!
"Thanks for Ruining SHELL ART" !!!
"This place is OVER" !!!
The McRib is Back !!!!
"Oh HAPPY DAY" !!!
"The McRib is BACK" !!!!
BICYCLE RIGHTS !!!
"Hey, I'm on a Bicycle. Bicycle Rights" !!!
MAN WITHOUT a BAG
PORTLANDIA
"You Forgot your Bag" ???
OBAMA / BOURDAIN
Tuesday, November 2, 2021
The Mcrib is Back 2021 tshirt
The McRIB is BACK !!!!
"oh HAPPY DAY"
"oh HAPPY DAY"
OUR BELOVED McRib is Back !!!
GO TELL IT on The MOUNTAIN !!!
And EVERYWHERE
The McRIB is BACK !!!
2021
The McRIB is BACK !!!
NOVEMEBR 1, 2021
ALL OVER AMERICA KIDS !!!
Let Us REJOICE !
Let Us REJOICE !
The McRIB TEE SHIRT
Thursday, October 14, 2021
Rolling Stones and McRib
The ROLLING STONES & The McRIB
"Watch The VIDEO"
KEITH RICHARDS The ROLLING STONES & The McRIB
Keith Richards, Ron Wood, and Charlie Watts talk about the McRIB, how much they all love it, and how they were worried whether it would ever come back or not, as well as if their band The ROLLING STONES would ever tour again or not. They were quite worried as they love ordering tons of McRib Sndwiches for themselves and their crew wherever they are and when they're on the road doing concerts in various cities around the World, whether they're in New York, New Jersey, Philadelfia, Baltimore, Chicago, Boston, Sydney, Milan, Rio, or whereever, The Boys want their McRibs. Only problem, they never know wehn they can get them, so Keith Richards did some leg-work and came up with a solution. Keef found a recipe on how to make and re-create that awesome sandwich that the band just can't get enough of, the McDonalds McRIB Sandwich. Keff says, "the recipe is in The Badass Cookbook, and it's absolutley Badass. Problem solved.
Keith like to make McRibs at home for himself, his wife Patty and the kids, but he's not going to make them on the road for the band and their large crew, so the Rolling Stones have hired Chef Daniel Zwicke to tour with them and make McRibs, Chili, Buritos, Tacos, and other items the Rolling Stones like to eat when they're all on tour. Wow, Keith, what a brilliant idea.
So there you have it folks, the Rolling Stones fix on that now age-old-problem of the usual unavailability of McDonalds beloved McRib Sandwich. Make them at home. The recipe in the Badass Cookbook, by Daniel Zwicke, and is available in paperback and Kindle on Amazon.com
BASTA !
KEEF COOKS
RECIPES from The BADASS COOKBOOK
COOK LIKE KEITH RICHARDS
RECIPES in The BADASS COOKBOOK
.
KEITH RICHARDS
CRACKER JACKS
The ROLLING STONES
And The McRIB
.
Monday, October 11, 2021
Tuesday, July 27, 2021
History of Jersey Diners
The MISS AMERICA DINER
JERSEY CITY, NJ
Inside The MISS AMERICA DINER
JERSEY CITY, NJ
Sitting in his family’s tavern in Bayonne early in 1912, Jerry O’Mahony had an epiphany. He and his younger brother, Daniel, owned several lunch wagons. Towed by horses to choice locations throughout Hudson County, the lunch wagons were doing good business. But it occurred to O’Mahony that the real money might be in designing and building the wagons, not operating them.
Determined to test the hypothesis, the two brothers and a family friend, a master carpenter named John Hanf, built a lunch wagon in the backyard of the O’Mahony home at 7 East 16th Street in Bayonne.
A Jersey City restaurant entrepreneur, Michael Griffin, purchased the first O’Mahony wagon for $800. A contract, dated July 3, 1912, stated the wagon would operate in West Hoboken (today’s Union City), in the vicinity of Paterson Plank Road and Summit Avenue. Three trolley lines intersected near the proposed location. There would be plenty of foot traffic.The transaction helped set in motion New Jersey’s golden age of diner manufacturing, which in turn made the Garden State the diner capital of the world.
In the decades that followed Jerry O’Mahony’s flash of inspiration, nearly all the major U.S. diner builders—including Jerry O’Mahony Inc.—set up shop in New Jersey, producing the factory-built, stainless-steel eateries still admired worldwide. The early diners turned out by O’Mahony and others were gems of American industrial design; often, they resembled gleaming railroad cars. They remain prime examples of Streamline Moderne architecture, a concept emphasizing sleek lines and aerodynamic forms.
The diners reflected the American Machine Age, a period between the two world wars that saw an explosion of innovation and technology. The diner, in essence, became the machine that fed travelers, factory workers, truck drivers and middle-class American families. They emphasized fresh, homemade food and friendly service at an affordable price.
“Diners are more American than apple pie,” says Paterson native Herbert Enyart, whose career as a diner manufacturer began in 1952 at the Paterson Vehicle Company’s Silk City Diner division.
The mobile lunch wagon—like those the O’Mahonys owned—actually debuted in 1872 on the streets of Providence, Rhode Island. But the diner business found fertile ground in New Jersey, thanks to the state’s population density and superior infrastructure. Diners became an integral part of New Jersey’s culture, commerce, mythology and roadside landscape. (Today’s popular food trucks also descend from lunch wagons, carrying on the mobile-meal tradition.)
Robert Kullman, the one-time president and chief executive officer of Kullman Dining Car Company, which his grandfather established in Newark in 1927, describes diners as “community restaurants—places where anyone could gather, feel relaxed and enjoy good food at a fair price.” The best diners, he says, became fixtures in their communities. “That’s what gave diners a special place in New Jersey.”
Garden State diner builders churned out hundreds of neon and stainless-steel eateries from the 1930s to the 1950s. On September 23, 1951, the New York Times estimated there were 6,000 diners in the United States, most of them east of the Mississippi River. The diners served 2.4 million customers each day.
Garden State masterpieces of the era that remain standing today include the Summit Diner, built in 1938 by Jerry O’Mahony Inc. of Elizabeth, and Bendix Diner in Hasbrouck Heights, installed by Pequannock-based Master Diners, circa 1947. Vintage diners like these are modular, prefabricated, fully equipped eateries, built in a factory, then transported and assembled on location.
Other Jersey manufacturers of that golden age included Fodero Dining Car Company (Bloomfield); Mountain View Diner Company (Singac/Little Falls); Swingle Diner Manufacturing Inc. (Middlesex); Paramount Dining Car Company (Haledon); and Manno Dining Car Company (Fairfield).
Alas, tastes change. By the late 1950s, the diner business began to slump. The Northeast market was saturated, and the anticipated Western markets never took off. People in the Midwest preferred drive-ins and fast-food restaurants. Soon, fast-food chains moved eastward and elbowed their way into choice locations, often competing with family-owned diners.
Adjusting to the new reality, diner owners in the 1960s and 1970s opted for bigger structures more akin to restaurants. Kitchens were hidden away, and significantly more seating was added for customers. Such structures had to be built on-site; the factory-built diner was becoming a dinosaur.
Diner aesthetics were changing, too. “In the early 1960s, municipalities didn’t want diners,” says Kullman. Zoning boards, he explains, objected to the stainless-steel, truck-stop image of the classic diners. “They didn’t even want the word diner in the sign.”
As a result, Kullman’s parents, Harold and Betty, created what they called the colonial look, substituting wood-and-brick exteriors for the stainless-steel facades. Interiors got a warmer, family-friendly look, with wood paneling, hanging light fixtures, smaller counters, and larger booths and tables. Words like restaurant and grill replaced diner in the signage.
The ROADSIDE DINER
A colorful, late-1940s Silk City number built in Paterson, the Roadside was trucked to its location in Wall. It was used as a location for the photo shoot for Bon Jovi’s 1994 greatest hits album, Cross Road.
The ROADSIDE DINER
WALL, NJ
As tastes continued to change in the 1960s and ’70s, Kullman rolled out the “Mediterranean” design, with white stone exteriors and red tile roofs. More recently, diner design has gone retro, with renewed interest in the classic stainless-steel look.
The Kullman company, which moved from Newark to Lebanon in Hunterdon County, created an estimated 1,500 eateries over eight decades, producing everything from early lunch wagons to the sprawling, stainless-steel Tick Tock Diner in Clifton, factory built (in seven sections) in 1994. Robert Kullman’s sale of the company in February 2006 marked the end of factory-made diners in New Jersey.
Today, the Garden State has about 600 diners, including factory-built eateries, site-built structures and storefront businesses. It’s hard to tell anymore what constitutes a diner.
Richard J.S. Gutman, whose 1979 book American Diner is considered the first history of the industry, warns not to be “rigid” when defining a diner. He weighs architectural significance as well as intangibles: quality of food and service; affordability; camaraderie between customers and staff; the cozy, compact interior atmosphere; and whether the eatery has a meaningful place in the community it serves.
“The diner has always been this place where people get together to share ideas,” says Gutman. “It’s this everyday, overlooked culture that makes the world go ’round. Diners have evolved architecturally, and menus have changed, but they’ve always been places where people like to go. It’s part of a diner’s mystique. It’s something that goes beyond food.”
So is New Jersey still the diner capital of the world? “Absolutely,” declares Gutman. “Without a doubt.”
The COLONIAL DINER
LYNDHURST, NEW JERSEY
Built in the mid-1950s by Mountain View Diner Company, the Colonial in Lyndhurst retains the look of the period. Keep an eye peeled for this recurring special: shrimp salad on a roll with bacon, avocado, fresh spinach and tomato slices, with a cup of clam chowder on the side. It’s a winner.
The SUMMIT DINER
As painted by Daniel Carvalho
The SUMMIT DINER
SUMMIT, NEW JERSEY
This iconic 1938 Jerry O’Mahony model has an old-school interior, wherein patrons sitting at the counter soak up the invigorating sights, sounds and smells of food being prepared on the flattop grill. Further allure: the mountain of crisp bacon always piled there.
COOK DINER FOOD
RECIPES in The BADASS COOKBOOK
TAYLOR HAM & EGGS
BURGERS - MEATLOAF
SOUPS
TACOS - BURRITOS
And More ..
AL MAC'S DINER
"Justly Famous" !!!
ANGELO'S DINER
Part of the scene at Rowan University in Glassboro, Angelo’s was
built by the Kullman Dining Car Company in the early 1950s.
The intimate eatery, with its distinctive exterior awnings and oval neon sign,
earns raves for its breakfasts and homestyle dinners.
ROSIE'S DINER
Little Ferry NJ
Rosie’s Farmland Diner in Little Ferry became world famous in 1973 when it was the location for a Bounty paper towel commercial “the quicker picker upper” featuring actress Nancy Walker as the namesake of the diner.
The owner changed the name of the diner to capitalize on the fame. However, fame was fleeting and the diner closed for good in 1990.
The BENDIX DINER
One of The Most Famous Diners of Them All
Than God it Still Stands and has Not Been Ravished by TIme or so-called Progress
On Route 17 in HASBROUCK HEIGHTS, New Jersey
I played the Jukebox and had man a Cheeseburgers has, but my brother Jimmy who goes there often.
still with his wife Linda, has had many more than me. I first started eating Cheeseburgers here with my Dad in the Mid-60s
LEARN HOW to COOK BURGERS and Other DINER RECIPES
The MISS AMERICA DINER
JERSEY CITY
322 Westside Avenue at the corner of Culver Avenue and Greenville
New Jersey is said to have approximately 625 diners, more than any other state, and Jersey City has had its share: The Miss America Diner, White Mana Diner, Al’s Diner, Colonette Diner, Flamingo Restaurant, and VIP Diner. The Newark Avenue Diner (a Sterling Diner), at 361 Newark Avenue, was used in the movie Wise Guys and called the "Turnpike Diner." The Tunnel Diner (a Paramount Diner, ca. 1940) at 184 – 14th Street, Boyle Plaza, near the Holland Tunnel, was used for the movie City Hall in 1976.
In 1872, Walter Scott of Rhode Island began the phenomenon of the fast-food eateries when he started a lunch wagon for workers in Providence. The popular lunch wagons soon evolved into stationary eateries that offered 24-hour service in the 1910s. The diners of the 1930s and 1940s displayed an art deco design and the use of stainless steel, tile, and glass for the exterior; Formica paneling, counters and stools, booths with jukeboxes, and tables with napkin dispensers and ketchup became synonymous with the interiors of the diners.
The Miss America Diner is an example of the "Streamline" style of diner manufactured by Jerry O'Mahony during the 1940s. According to James P. Johnson, "In 1913, Bayonne's Jerry O'Mahony [1890-1969] noticed the resemblance between the local roadside lunch wagons and the railroad dining cars and coined the word diner" (113). His production of former trolleys or electric streetcars into restaurants, Johnson remarks, began in a local garage: "O'Mahony kept the wheels on his diners so they could both avoid building codes and change locations. . . . [He also] encouraged his buyers to leave the doors propped open to attract those who dreaded the male-dominated atmosphere. By the 1920s, O'Mahony and others added tables and booths to attract the fairer sex" (113-114). He moved his business to Elizabeth, NJ, and manufactured hundreds of diners there until 1956.
The Miss America Diner is "the best diner in New Jersey . . . . There’s no first runner-up either," writes Peter Genovese, author of several works on roadside architecture (New Jersey Curiosities 32). In many respects, it meets the criteria for diners of the "golden age" in the 1940s as defined by Genovese: "Diners were long, low, 'fluid looking' structures with no hard edges, all corners were rounded. One design trade of this time: the generous use of reflective surfaces" (Jersey Diners 25).
With its classic-looking design and décor, the Miss America Diner has been the setting for several television commercials, including promotional campaigns for Cherry Seven-Up and Tums. The interior of the original section of the diner retains most of its original features such as the white Formica-paneled recessed ceiling with peach trim, peach patterned terrazzo floor, gray Formica counter, stools, tables, and lighting. The peach booths and wood blinds have been replaced and the jukeboxes and soda dispenser removed. Over the years, the favorite food choices of customers who call the Miss America "the Old-Fashioned Diner with the Home-Style Cooking" have been said to be its breakfast specials, meatloaf, and chocolate cream pie.
According to waitress Marilyn Borelli, a more than thirty-year veteran at the popular eatery, the diner dates back to 1942. It was originally called the Joe Cherico Diner for the owner. When Fritz Welte, a German immigrant, bought the diner from Cherico, he renamed it the Miss America Diner to honor his adopted home. A nephew, Alfred Welte, and his wife Helga Welte, later purchased the diner from Fritz. According to Mrs. Borelli, the diner was then sold to three individuals of Greek ancestry (Andy, Peter and Tony). Tom Carlis became the diner's next owner until he retired in 2002. In the early 1990s, Carlis and his co-owner Sam Galatis expanded the stainless steel diner with a 40-seat dining room decorated in blue Formica.
The next owner of the diner was Miquel and Monica Figueroa. In 2005, it was purchased by Christos Stamatis, the former owner of Constantine's Restaurant in nearby Bayonne. Since 2014, Tony Margetis has become the owner of the local landmark. Margetis is the former owner of the Colonette on Rt. 440 in Jersey City
The New Jersey City University campus now extends from Kennedy Boulevard to the corner of Westside and Culver avenues where the Miss America is located. The diner, in fact, is surrounded by the right angle of the university's Athletic and Fitness Center, and serves members of the university community among its patrons.
WHITE MANNA HAMBURGERS
Hackensack, New Jersey
"MICK JAGGER LOves the DISCO FRIES"
At The TICK TOCK DINER
CLIFTON, NEW JERSEY
"The McRib is BACK" !!!
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