Sunday, April 26, 2015

WELLS & PLATT 2 STAR CARBONES SANTIMA

SANTINA
in
THE MEATPACING DISTRICT

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 CARBONE-NY-ME

photo Copyright Daniel Bellino-Zwicke

2 STARS FROM NEW YORK TIMES
The TORRISI BOYS




RICH TORRISI
&
MARIO CARBONE

Roast Peppers




RIGATONI

PASTA alla NORMA

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1b7e8-screen2bshot2b2015-03-102bat2b11-26-192bpm





 ITALIAN GRAVY !!!!

SUNDAY SAUCE

by Daniel Bellino Z

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SANTINA REVIEW NY TIMES

Saturday, February 7, 2015

Don't Crucifix Brian


BRIAN WILLIAMS

NBC NIGHTLY NEWS ANCHORMAN


Brian Williams made a mistake. Yes he did. And a pretty Big One at that. He made an incorrect statement (false) that a U.S. Military Helicopter he was flying in Iraq in 2003 took enemy fire. Apparently this did not happen and some U.S. soldiers who where there and witnessed what happened say that Williams made False Statements, that his aircraft never came under fire .. Many of these soldiers are angry at the events and of Williams telling a lie. Yes, Brian Williams told a lie. A lie he never should have made, but he did. The man is human, and humans make mistakes. We all do. 

Williams also made another false statements that are angering many. He stated that when he was in New Orleans during the aftermath of Hurricane Katrina, he saw a dead body float past his hotel room window. Another Big Mistake. The man is human. We make mistakes. Yes, it is a serious mistake, a statement should have never made. The man has apologized.

Brian Williams made a couple big mistakes, and now people are out to Crucifix him. They're out for Blood .. Look out Brian .. Yes the guy made a couple mistakes, and big ones at that, but should he be Crucifixes as he is being now so-to-speak? The man, made a mistake, and he's already been punished. Can you imagine the public humility the man is feeling. Believe me he is hurting, you can be sure of this .. He's already suffered from his mistake, and he''l suffer for the rest of his life, being on the top of his field and now being publicly humiliated in front of many millions of people, the World. Believe me the man has already been punished and punished far more than fits his so-called crime, his mistake. Do we really have to Crucifix the poor guy? I don't thinks so. Let's stop it! Right now. Give Brian a break, he deserves it, he's a good guy who doesn't deserve this. He made a mistake and he's already been punished beyond compare.


"Let He Has Never Made a Mistake Cast the First Stone."


CRUCIFIX






by Daniel Bellino-Zwicke






 

CARBONE New York




Brian Williams Makes Mistake

WASHINGTON — Apologies by NBC Nightly News anchor Brian Williams for a false claim of being on a helicopter forced down by Iraqi rocket fire in 2003 satisfied some soldiers who were there but left a few insisting that details were still misrepresented.
Williams admitted on air Wednesday that he was not aboard a Chinook struck by hostile fire on a flight from Kuwait in March 2003, saying instead he was aboard a “following aircraft.”
In a Facebook apology to the soldiers, Williams said, “I was indeed on the Chinook behind the bird that took the RPG.” He blamed the discrepancy on poor memory almost 12 years after the fact.
Since the 2003 incident, Williams has said on different occasions that he “came under fire” and that his helicopter was forced down due to the attack. Former and active-duty soldiers who were on the same mission had said the anchor’s aircraft landed in the Karbala area because of a blinding sandstorm and not hostile fire.
Williams’ admission and his insistence that he had made an innocent mistake drew sharp criticism on social media, which subjected the veteran newsman to enormous ridicule, including posts depicting him in other historical events.
Among those who were part of the mission, reaction was less intense.
“I have a feeling that he didn’t have a choice [but to apologize],” said David Luke, a former soldier and flight engineer with the 159th Aviation Regiment who was aboard a helicopter flying along with the one carrying Williams and his NBC crew.
Luke said he thought the apology came only because soldiers challenged Williams’ version and otherwise, “he would have told that war story until he was on his dying bed.”
Mike O’Keeffe, who was a door gunner on the Chinook hit by RPGs, said he was generally satisfied with the apology and no longer wanted to press the issue by making public comments.
“I understand your interest and very much appreciate you getting the truth out there, but from my perspective, Mr. Williams has been outed and has enough to deal with,” O’Keeffe wrote in an email to Stars and Stripes. “Guess I just don’t want to kick the guy when he is down. Though he wordsmithed his apology to downplay what he did, he did recant and I am satisfied.”
Williams’ admission was an embarrassment for the veteran journalist who has been the face of NBC News since he became anchor for its main news show in 2004. NBC has not said whether he will face discipline for perpetuating a false story.
Despite Williams’ effort to contain the damage, some former soldiers thought there were still discrepancies between his account and their own memory of the events.
Luke said it was “misleading” for Williams to say his aircraft was following the stricken Chinook. Luke told Stars and Stripes that Williams’ Chinook was headed south, back toward Kuwait, when it passed another formation from a separate aviation company flying north.
 
HURRICANE KATRINA
 
Brian Williams in NEW ORLEANS
 
After the two formations passed each other, Luke’s crew heard on the radio that a northbound aircraft had been hit by RPG and small-arms fire, presumably from gunmen in a white pickup truck they had seen minutes earlier. Soon after the attack, Luke said his helicopter and the one carrying Williams were forced to change course because of the sandstorm and land near a makeshift supply camp — Objective Rams — where the stricken helicopter had also put down.
Stars and Stripes compiled its account of what happened to the two helicopter companies that day — one based in Germany and the other in Savannah, Ga. — through interviews with five soldiers who were there, including a mission commander, retired Army officer Jerry Pearman of California who was a lieutenant colonel at the time.
Their account, however, was disputed by another former Chinook pilot, Rich Krell, who told CNN that he was flying Williams’ aircraft during the mission. Krell told CNN that Williams’ plane did suffer minor damage from small-arms fire but did not say the damage was enough to force him to land.
"Yeah, he messed up some things and said some things he shouldn't have,” Krell told CNN, referring to Williams.
Krell’s version was at odds with the recollections of both Luke and Sgt. 1st Class Joseph Miller, who was the flight engineer on the aircraft carrying Williams and his crew. Miller and Luke insisted separately that aircraft in their formation did not take ground fire that day and landed in Iraq only because of the sandstorm, which paralyzed coalition operations for days.
“No, we never came under direct enemy fire to the aircraft,” Miller told Stars and Stripes on Wednesday.
Miller said the NBC crew affixed microphones to a helicopter headset and recorded air traffic from the Chinook that had been hit.
Krell has since started to back off his assertions, according to CNN.
“[A]t this point I am questioning my memories,” he wrote to the network’s Brian Stelter, who posted a story on CNNMoney about how he came to talk to Krell.
Luke said that after the formation carrying the NBC crew landed at Objective Rams, Williams and the soldiers approached the stricken helicopter to ask the crew what had happened.
They all ended up spending two or three days stranded at Objective Rams until the sandstorm passed and helicopter flights could resume.
 
WATCH VIDEO
of
BRIAN WILLIAMS APOLOGY
 
 
Article from STARS & STRIPES
 
 
 
THE BIG LEBOWSKI COOKBOOK
 
GOT ANY KAHLUA?
 
by Daniel Zwicke
 
 
 
 
 
SUNDAY SAUCE
 
 
When Italian-Americans Cook
 
 
by Daniel Bellino Zwicke
 
 

Sunday, December 21, 2014

New York Best Coffee Jamaican Blue Mountain

NEW YORKS BEST COFFEE 
JAMAICAN BLUE MOUNTAIN COFFEE
at
MISS LILLY'S
 
GREENWICH VILLAGE
 
NEW YORK
 
 
NEW YORK'S BEST COFFEE
 
Only $2.50 a CUP
 
"For JAMAICAN BLUE MOUNTAIN, That's SUPPER CHEAP"
 
&
 
The BEST COFFEE DEAL in TOWN
 
 
At
MELVIN'S JUICE BOX
 
MELVIN
 
Mis Lilly's
 
 
 
JAMAICAN
BLUE MOUNTAIN COFFEE
 
The WORLD'S BEST
 
The BLUE MOUNTAINS
of
JAMAICA
Where The Worlds Best COffee is Grown
 
 
 
MELVIN'S JUICE BOX
 
BEST JUICE BAR
in 
NEW YORK
 
 
 
 
 
    THE BIG LEBOWSKI COOKBOOK

Sunday, December 14, 2014

Greenwich Village Newport Steaks by Daniel Bellino Zwicke

 
The Perfect Newport Steak? What? I make it. Not everyone can. Number 1, you have to start with a Great Steak, a Newport Steak. A Steak not known to many. Well if you're fortunate to live in New York's Greenwich Village, you might know about them. Then again, you might not, cause just because you live in The Village, doesn't mean you know of this little thing of wonder, The Newport Steak. The Newport Steak is a thing of wonder, especially if you love Steak but don't want to shell out about $19.00 a piece or more to get one. That's uncooked from the butcher, a nice Prime Sirloin Steak that is. Now a Newport Steak on the other hand will cost you about $7.50 on the average, or roughly 2 1/2 times less than a Sirloin, and you do not give up on taste or quality. It's just as good. Maybe better.
 
 
A Perfectly Cooked Newport Steak
"THE STEAK of GREENWICH VILLAGE"
Cooked by Cookbook Author Daniel Bellino Zwicke
Greenwich Village New York
As The ROLLING STONES Play in The Backgroudn
SWEET !!!!
 
 
It is said that The Newport Steak was created by Jack Ubaldi, an Italian immigrant who owned a Butcher Shop in New York's heavily Italian Greenwich Village some time around 1947. The Newport Steak is actually most commonly known as Tri Tip Steak and comes from the Bottom Sirloin portion of a cow. The Tri Tip is not well known nor much in demand. Well not among the masses, but we "Smart Ones" know better. We always get equal or better quality of anything, but always pay less. Thus the case of a Tri-Tip or if as we call it in New York's Greenwich Village "The Newport Steak" In California, Californians know it as The Santa Maria Steak.
   Anyway, Mr. Ubaldi, wanted to sell this lesser known cut to his customers, but didn't want to sell it as Tri Tip, he wanted a catchyer name. A name that would help sell this wonderful little steak, that was oh so tasty and cost far less than Sirloin, T-Bone, Porter House or Rib Steaks. He wanted a name that in the name itself would sell the steak. One day jack Ubaldi was looking at a pack of Newport Cigarettes and noticed that the logo of Newports was more or less the same shape of the Tri Tip Steaks that he cut. Right then and there Jack Ubaldi named his cut of Tri Tip 
"The Newport Steak" the name caught on and they've been selling Newport Steaks at Florence Meat Market on Jones Street in Greenwich Village ever since. They're are a couple other spots in the area where you can get a Newport Steak. Ottomanelli's down the block at Bleecker and Joes Streets sells them, as well as Pino's Prime Meats on Sullivan Street, and is a place where I often pick up a Newport Steak or two, along with ones from the original Florence Meat Market.
     Well, I picked up a couple the other night and cooked them for me and a friend. As usual, they came out perfectly. We had a Couple good bottles of wine as well, in a nice bottle of Villa Sesta Chianti and a fine Bordeaux. And if that wasn't good enough, and don't you think it should have been? We listened to The Rolling Stones while I cooked those "Tasty Steaks" some Roast Potatoes and Carrots. Those steaks, yes they were Perfect. Not many people can cook a Steak as Good as Me, "No Brag Just Fact." Yes it's Fact, I can cook a Steak Better than anyone of ever met or eaten a steak cooked by another, and that includes Steaks I've had at Sparks Steak House, Peter Luger and other places renowned for their steaks. If you knew me, you'd know I'm telling the truth. Ask anyone who has ever eaten a Steak that I've cook, "They tell you."
  Any way, yes the Steaks were perfect. My mouth is watering now just thinking about them. Dam, I tell you, Those Newport Steaks were "So Dam Good" they were practically "Orgasmic" I kid you not. Ask my Pal Chris, or my Buddies Raoul or Jimmy S, they'll tell you. So we had The Perfect Steak, drank Chianti, and listened to The World's Greatest Rock Band of All-Time "The Rolling Stones." And yes Boys and Girls, Ladies and Gentlemen, "Sometimes Life Can Be Blissful." Yes It Can.
 
 
 
 
 
The Newport Steak 
Is Cut From Tri-Tip Bottom Sirloin
 
 
 
 
 
A Couple Nice Newport Steaks
All Ready to Cook Up
 
 
 
 
IS THE NEWPORT STEAK GREENWICH VILLAGE'S OWN ?
 
 
Is that little thing of Beauty The Newport Steak Greenwich Villages Own? Yes Boys and Girls it is! I don't know if anyone has ever coined it that. I do know that those of us in Greenwich Village and New Yorkers in other parts of the city know about it and that it is of Greenwich Village. And you see, just because you live in Greenwich Village doesn't mean that you automatically know about it, not everyone does. We are few and small a group. An elite group who know of the wonders of our beloved Steak of Greenwich Village and Italian Greenwich Village at that. 
Our beloved Newport Steak, those few of us who know about it, is a Greenwich Village Original created by an Italian Immigrant Butcher jack Ubaldi who created the now famous Newport Steak in the late 1940s when he had the idea of cutting the relatively unknown and inexpensive cut of beef known as the Bottom Sirloin in a different way and cut off a couple of Steaks from this piece of meat that was most often used as a roast in a larger piece or ground for Hamburgers, Meatloaf, or Meatballs. Today this cut of meat is normally known as Tri-Tip or Santa Maria Steak of Central California where it is grilled or roasted whole in one piece then sliced when serving. In France this cut is known as a Culotte which is popular in the Bistros of Paris and all over France.
So back to Jack Ubaldi who back in the 1940's invented what is now known to those "In The Know" as a Newport Steak. Jack cut the a piece from the Bottom Sirloin that was about 1 1/2" thick and had the shape of a Boomerang. When he saw a Newport Cigarette ad and noticed that his special cut of Steak looked like the Boomerang Logo of the Newport Cigarettes. Right then and there in his butcher shop on Jones Street in Greenwich Village, Jack named his special cut the Newport Steak. The rest is Culinary and Greenwich Village History, and Italian Greenwich Village History at that, as at that time Greenwich Village was heavily populated by Italians. The Village was filled with Bread Bakers like Zito's(now defunct) around the block on Bleeeker Street, Zapieri's, and Vesuvio as well as a host of other Bakeries, Italian Restaurants and Caffes like Caffe reggio and Caffe Dante, along with another fine Italian Butcher Shop in Pino's Prime Meats on Sullivan Street, in business since 1904. Raffetto's Pasta in Greenwich Village and Porto Rico Coffee are all over 100 Year Old Italian-American businesses as well. 
So the Newport Steak. Created by Jack Obaldi, is cut from the Bottom Sirloin are about 1 1/2 inches thick, weigh about 14 ounces and cost about $7.50 a piece and are well worth it. Heck they're a bargain compared to a Prime Sirloin which are about triple the price of a Newport. And the Newport is every bit as good as a regular New York Cut Sirloin. No quality loss what so ever. In fact, after getting on to Newport's I prefer them to a Sirloin, as do the others in the know on the Newport.
 
 
WHERE To GET A NEWPORT STEAK
 
FLorence Meat Market  "They Invented It" !!!  ... Jones Street, Greenwich Village, New York 
 
Pino's Prime Meats  .... Sullivan Street, New York,  NY
 
Ottomanelli's Meat market .... Corner of Bleecker and Jones Streets, down the block from Florence ...  Greenwich Village, New York
 
 
 
 
Pictures of Al Pacino in The GODFATHER
and Cast of The Soprano's
in Window at Pino's
 
 
 
FLORENCE MEAT MARKET
INVENTOR of THE NEWPORT STEAK
GREENWICH VILLAGE,  NEW YORK
 
THE BIG LEBOWSKI COOKBOOK
 
For Great Recipe and Instructions
On Cooking The Perfect Steak
See The Dudes Cookbook
GOT ANY KAHLUA?
The Collected Recipes of The Dude
 
 
 
 

Thursday, December 11, 2014

Dirty French

 
Pete Wells of New York Times 2 Stars Dirty French
Dirty French Dining Room
 
Ludlow Street
 
Lower East Side of New York
 
Pete Wells, New York Times Food Critic gives Dirty French a lukewarm
2 Star Review .. Two Stars is not what you thrive for when you open a restaurant like this. You strive for 4 Stars, are happy if you get 3, not dejected with 2 but you really want at least 3 ..  So The Torrisi Boys Mario Carbone and Rich Torrisi are at it again, with their latest venture Dirty French, and as the name would imply, it's a French Restaurant serving French Food, but French Food The Torris Boys way, and we here it's most Rich Torrisi at the helm on this one.
 
Mario Carbone and Rich Torrisi actually met a  French Restaurant, Daniel Boulud's Daniel where they were both cooks, met, became friends, and the rest is New York Restauramt History as this dynamic due went on to creat the hugely popular Torrisi Italian Specialties, Parm, and uber hot Carbone, as well as an outpost of Parm at Citi Feild, and now Dirty French their first forray into the French Culinary World as owners.
 
Carbone and Torrisi though their frist few establsihments are Italian, the two have extensive training with French food in culinary school, at Daniel, and working abroad in French Restaurants. 
 
 
 
 
 
THE FEAST of THE 7 FISH 
 
ITALIAN CHRISTMAS
 
 
 
 
 
 
SUNDAY SAUCE
 
by Daniel Bellino Zwicke
 
LEARN HOW to MAKE
 
SUNDAY SAUCE alla CLEMENZA