Being Tony Bourdain

 

Anthony Bourdain

"Contemplation"

I travelled differently after reading his books. I ate differently after hearing his non-artificial, no bullshit, spunky symphony of stories.

From having a babi guling (roast pig) in Bali because he said "it was the best he's ever had," to eating dirty, delicious seafood in Singapore's Hawker centers, as a result of Tony describing them as "straight-up, old-school, 100 percent pure, uncut, unapologetic food porn," despite the occasional cockroach that would stroll across my table making its presence known.

The WISDOM of TONY BOURDAIN

"Your body isnot a temple, it's an amusement park. Enjoy the ride."

TONY on AUTHENTICITY

"The word authentic has become a completely ridiculous, snobbish term. There are so many first- and second-generation immigrants making wonderful mashups of food they grew up eating. On the other hand, I'm pretty sure that every time Guy Fieri puts barbecue pork inside a nori roll, an angel dies." 

TONY on ADVOCACY 

"If I'm an advocate for anything, it's to move. As far as you can, as much as you can. Across the ocean, or simply across the river. Walk in someone else's shoes or at least eat their food. It's a plus for everybody." 

 TONY on TRAVEL

"Travel changes you. As you move through this life and this world you change things slightly, you leave marks behind, however small. And in return, life―and travel―leaves marks on you." 

EXPERIENCES

"I knew already that the best meal in the world, the perfect meal, is very rarely the most sophisticated or expensive one. I knew how important factors other than technique or rare ingredients can be in the real business of making magic happen at the dinner table. Context and memory play powerful roles in all the truly great meals in one's life." 

TONY on LIFE

"Life is complicated. It's filled with nuance. It's unsatisfying. ... If I believe in anything, it is doubt. The root cause of all life's problems is looking for a simple fucking answer." 

TONY on LIFE in the KITCHEN

"I love the sheer weirdness of the kitchen life: the dreamers, the crackpots, the refugees, and the sociopaths with whom I continue to work; the ever-present smells of roasting bones, searing fish, and simmering liquids; the noise and clatter, the hiss and spray, the flames, the smoke, and the steam. Admittedly, it's a life that grinds you down. Most of us who live and operate in the culinary underworld are in some fundamental way dysfunctional. We've all chosen to turn our backs on the nine-to-five, on ever having a Friday or Saturday night off, on ever having a normal relationship with a non-cook." 

TONY on TIME

"Given our limited time on this Earth and the sheer magnificence, the near limitless variety of sensory experiences readily available in this country [Thailand], you don't want to miss ANY of it."

TONY on WISDOM

"Perhaps wisdom is realizing how small I am, and unwise, and how far I have yet to go."

COOKS & SERVERS

"The people who cook for you, clean up after you, open doors, drive you home — where do they go when the work day's over? What do they eat?"

TONY BOURDAIN

TRAVEL FOOD JOURNAL

On AMAZON

TONY BOURDAIN TRAVEL FOODIE JOURNAL

What's Better than that?

This awesome journal was created by the artist Bellino from his origianl painting of the late great Anthony Bourain, and is in Tribute to Tony. There are some of Anthony Bourdain's most famous quotes on life, work, travel, and eating for the pleasure of it all.

105 Pages with 95 blank pages to write recipes, travel adventures and info, stories, poems, take notes, whatever you like, it's yours to do with as you please. Just having Anthony Bourdain will inspire.

This book is 6" X 9" - With 95 Blank Pages and Tony's most famous quotes to boot. You Love Tony, you'll Love this book, so get yorus today.

GIFT IDEAS : Birthdays, Christmas, Bon Voyage, Friendship Gift, and any occasion.

GET TONY STUFF

TONY EATS PHO

VIETNAM

T-SHIRT

GET TONY STUFF !!!

.

https://www.etsy.com/shop/DansTeesGIFTshop?ref=seller-platform-mcnav&search_query=bourdain

Fried Chicken Recipe

FRIED CHICKEN

CLASSIC FRIED CHICKEN

Yummm !!!

RECIPE !!!

INGREDIENTS:

• 3 eggs
• 1/3 cup water
• About 1 cup “Texas Pete” hot red pepper sauce
• 4 cups flour
• 2 teaspoon pepper
• 2 teaspoon paprika
• 1 quart buttermilk (optional)
• Salt, Black Pepper, and Garlic Powder (to taste)
• 1 (1 to 2 1/2-pound) chicken, cut into pieces
• Peanut Oil, for frying

PREPARARIONS:

1. Place cut-up chicken in a large bowl, and cover with buttermilk. Cover and chill for two hours, or overnight. This is an optional (but recommended) step.
2. In a large bowl, add eggs, water, and red pepper sauce. Whisk until combined.
3. In a large gallon freezer bag, mix flour, pepper, paprika, and cayenne.
4. Remove chicken from buttermilk (if marinated) and sprinkle lightly with salt, pepper, and garlic powder.
5. Place all chicken pieces in freezer bag with flour mixture. Shake until all pieces are evenly coated.
6. Remove chicken pieces one at a time, shaking excess flour. Dip each piece in the egg mixture, and return to bag of flour. After all pieces of been dipped in the egg mixture and put back in the bag, give it a second shake to coat chicken pieces again.
7. Heat oil in deep fryer or deep pan to 350 degrees. Working in batches, drop each piece of chicken into the hot oil. Fry for 15-18 minutes, or until golden brown, turning occasionally if oil does not completely cover chicken. Keep in mind that dark meat chicken takes longer to cook than white meat. Watch your wing segments, as well; these will finish cooking first.

AMERICA'S FAVORITE FOOD

And SECRET RECIPES

AMAZON.com

FLIGHTS & HOTELS

WORLDWIDE

FLY WITH EXPEDIA

EXPEDIA.com

You Love Popeyes! You Love Their FRIED CHICKEN! Yummm !!! You Love Popeye! Make The Chicken! Popeyes Fried Chicken Recipe Right Here! And It's FREE !!!

Recipe Sicilian Rice Balls Arancini

\

 

GIOVANNA MAKES ARANCINI

SICILIAN RICE BALLS

NONNA BELLINO'S COOKBOOK

RECIPES FROM MY SICILIAN NONNA

AMAZON.com

RECIPE :

Rice Mixture:

2 cups Italian Arborio rice, or American Carolina rice, or Japanese rice, cooked and drained

2 eggs

1 cup grated Caciocavallo or Pecorino-Romano cheese 

 

Fillings:

1 cup ragú or meat sauce

1/2 of a  10 oz package frozen tiny peas, thawed

1 lb fresh ricotta cheese

8 oz mozzarella cheese, cut into small cubes

 

Assembly:

1 cup flour

1 cup water

2 cups unflavored bread crumbs

3 cups canola, vegetable or olive oil for deep frying

Celebrities Eating Spaghetti Pasta

 

 

Sophia Loren

   

LOUIS ARMSTRONG

   

Marcello Mastroianni

 

DINO

Dean Martin

   

Bridgette Bardot

   

Gina Lolobridgida

   

 

ITALIAN BOY

     

Kirk Douglas Serves up Spaghetti to Sophia Loren and ???

 

Sunday Sauce

Pasta Recipes

AMAZON.com

 

Sean Connery & Friend Eat Pasta in Rome

1960s

 

la SOPHIA

   

Madonna

 

Pretty Girl

Eating Spaghetti

 

The BEATLES Eating SPAGHETTI

   

Sophia Loren

Eating Spaghetti

 

Learn How to Make The Worlds Best

SPAGHETTI BOLOGNESE

"SECRET RECIPE"

by DANNY BOLOGNESE

AMAZON.com

FAVORITE ITALIAN DISHES

And SECRET RECIPES

Including SALSA SEGRETO

MEATBALLS

And The WORLDS BEST PASTA BOLOGNESE

And MORE ...

AMAZON.com

   

Sicilian Pasta Ragu Recipe

 

GIUSEPPA MAKES PASTA

RECIPES

GIUSEPPA MAKES MACCHERONI

With RABBIT RAGU - SICILIANA

In SICILY

MACCHERONI SICILIANA

RECIPES

The LITTLE BOY WAITS

As MOMMA GRATES The PECORINO

He EATS NONNA'S PASTA

And says, "BUONA" !

It's GOOD ! 

HOMEMADE MACCHERONI

With RABIT RAGU SICILIANA

NONNA BELLINO'S COOKBOOK

RECIPES FROM MY SICILIAN NONNA

CAPONATA - ARANCINI - MACCHERONI

BRAISED RABBIT & MORE 

AMAZON.com

Blimpie Sub Sandwiches We Miss Blimpies

 

BLIMPIES

I"I MISS YOU GUYS"

I MISS The SUBS

    "I Miss BLIMPIE'S" Yes I do. I first discovered Blimpie's when I was a teenager growing up in 1970s New Jersey, Blimpie's made tasty Sub Sandwiches that were quite affordable. They had a wide selection of Sandwiches to choose from, but my favorite and just about only way to go was with a Blimpie Best or similar Italian-Style Combo Sandwich that was made with Ham, Salami, and Provolone Cheese, and topped with shredded Lettuce, Onions, and sliced Tomatoes, dressed with Oil & Vinegar and seasoned with Salt, Pepper, and dried Oregano. The Sandwiches always pleased. They were very consitent, the Sandwiches always tasted the same, which is a good thing, because you always knew what you were getting. You oredered the sandwich you liked, and alwasys tasted the same., and that's not easy to do. Well they didn't have to cook anything, so it was pretty simple. The Bread, Meat Products, and Cheese were always the exact same on any Sandwich you ordered. The only way they could possibly screw up was with the seasonings of Salt, Pepper, Oil & Vinegar, and Oregano. But the empoyees were well versed and they usually did a good job. I never any complaints. I always loved my sandwiches, and was never disappointed. Not once. I nver really thought about it before, but now as I'm writing this little piece I do realized just how Good Blimpie's and their Tasty Sandwiches were. They were Pretty Amazing, come to think of it. I did about. I went, oredered my Sandwich, ate it, enjoyed it, and left, until the next time I had a craving for one, and I did at least once a month or more for years, until the Blimpie that I used to go on 4th Avenue and 13th Street closed, and I couldn't get a Blimpie Sandwich anymore. A sad day it was. I miss them, and I can't stand SUBWAY, I think they SUCK. Their sandwiches are of low quality, and I;d rather have a Blimpie, but I can't. Such is Life. It can be cruel at times. And the fact I can't eat a Blimpie Sandwich anymore, I'd say is a bit sad, but what can I do? Reminisce, that's about all I can do.

Basta !!!

DBZ

As if it were an old, reclusive celebrity, a coworker asked, "Does Blimpie's still exist?" Yes, yes, Blimpie is still alive and, presumably, well. At the very least, there are still plenty in NYC. While we associate the sandwich franchise with 1990s strip malls, did you know one of the first shops opened here in the 1960s? Here it is, your short and probably totally unnecessary history of Blimpie.

First of all, Blimpie is called that because one of the founders, Tony Conza, didn't like the sounds of "subs." Conza, along Peter DeCarlo and Angelo Bandassare, opened their first shop in Hoboken in 1964, and apparently people in the area weren't familiar with the term "hoagie," so that was out, too. As the legend goes, Conza found "blimpie" while flipping through a dictionary, and felt it was appropriate. 

AMERICA'S FAVORITE GOODS

BURGERS TACOS SANDWICHES

SOUP STEAKS MEATLAOF CHILI

PRIZE WINNING BBQ SAUCE

AND a WHOLE LOT MORE

The BADASS COOKBOOK

AMAZON.com

"BLIMPIE"  - A BRIEF HISTORY

Blimpie began its journey on the Jersey side of the Hudson River when 3 high school pals teamed up after graduation to develop it with $2,500 in funding, They opened the first Blimpie at the corner of Seventh and Washington Streets in Hoboken, N.J., according to NJ.com.

The year was 1964, and Blimpie didn't want to sound like just another submarine sandwich company — a factor that factored into its name. Scouring a dictionary, Blimpie's young brain trust was quickly drawn to the word '"blimp" and the accompanying picture that they felt resembled the bread of a submarine sandwich (per QSR).

The ship-to-sub comparison was apt enough for founders Tony Conza, Peter DeCarlo, and Angelo Baldassare, who approved a name that would see the company long past its first location. That being said, Blimpie's first sandwich shop no longer exists. 

Blimpie's ideological foundation was first laid out during a party conversation between founders Tony Conza, Peter DeCarlo, and Angelo Baldassare in Jersey City, N.J. According to the New York Times, the atmosphere and accompanying drinks catalyzed a brainstorm of business ideas. Unsure of what kind of venture to start, the future Blimpie founders tossed around concepts until they eventually settled on the idea of a sandwich shop.

Blimpie's belief that this concept could work was backed by the success of Mike's Submarines in Point Pleasant, N.J., a place that was typically bursting with patronage. Intrigued by its popularity, Blimpie's founders performed some culinary espionage by eating some of Mike's Subs. Impressed by what they ate, they opened their own sandwich shop in a similar vein. Mimicking their mentor proved a sage choice, as both sandwich chains still exist today. There is one exception, though — Mike's Submarines is now known as Jersey Mike's.

Long before "move fast and break things" became a popular startup motto, Blimpie was stirring up dust and drywall in the 1960s. Aggressively gunning for expansion, the founders of Blimpie exploded their base readily. By 1967, they had successfully expanded into Manhattan, with 10 Blimpies already churning out hoagie-style Subs.

Four of these franchises were owned by founders Tony Conza and Peter DeCarlo, and although it may not sound like much in our age of easy venture capital, running 4 Blimpies back then proved more than Conza and DeCarlo could handle.

Unable to keep lightning in the bottle without a formal business education, Conza and DeCarlo were flying by the seat of their pants. Per the New York Times, Conza and DeCarlo "admitted they weren't skilled businessmen." As it turned out, they were "incautious about the costs of goods and employee salaries."

Conza and DeCarlo would bend but would not fold, selling all 4 Blimpies they personally owned. They shifted their focus on building back Blimpie's bottom line through franchising.

In 1976 BLIMPIE SPLIT Into TWO COMPANIES

It's tough to keep even the best teams together, and the Blimpie crew was no exception. Citing a difference in opinion, as DeCarlo wanted to keep Blimpie East Coast and Conza wanted to expand southward, the original founders decided to reform Blimpie into 2 distinct companies under the same trademark. 

It was decided DeCarlo would run Blimpie Metropolitan and retain control of the majority of Blimpie's New York, New Jersey, and East Coast locations. Conza would head the original company, but renamed it International Blimpie Corporation while crafting a new imprint. Conza relished the opportunity and quickly franchised Blimpies "wherever there was interest," according to the New York Times. Conza would eventually admit the error of his ways, and over the years, many of those locations damaged the brand before closing down. They allegedly drove customers up the wall with filthy bathrooms and discordant employees.

Blimpie went public in 1983

In the blur of Blimpie's forced growth throughout the 70s and 80s, they also sought public investment. Blimpie's rise was rapid, but stores were closing rapidly as well (via Reference for Business). It's clear the underwriter held reservations, as Blimpie's initial public offering debuted at 90 cents per share — an unpromising number, even when adjusted for inflation. It served as a flashing indicator that the 80s would bring turbulent times for this blimp-inspired brand.

Blimpie's aggressive expansion also resulted in marks against sanitation. Founder Tony Conza's loose approach to franchising led to undisciplined franchisees and resulted in a massive identity crisis for the Blimpie brand. According to the New York Times, Blimpie had such "renegade owners" who flouted their business formula that some bad actors even sold Chinese food and pizza. However, there was a silver lining — these maverick moves were also a cry for help, begging Blimpie to expand its menu. It became an idea it pursued in the following decade.

If you've ever wondered why Subway is so enormous, a big part of that may be Blimpie's decision to pump the brakes on its best product in the 1980s: the sub sandwich.

As Subway made moves in the submarine sandwich sector, Blimpie pivoted toward a sit-down restaurant idea that became the Border Cafe (via the New York Times). It was a short-lived endeavor that hemorrhaged funds shortly after striking ground in Manhattan. Although Border Cafe's initial numbers were promising, not even former New York Yankee great Dave Winfield could save them as a partial owner (via Reference for Business). However, that was the small problem. The big problem? Blimpie gave Subway an inch and it took a mile. It padded a sandwich-selling lead that only grew wider and would never again be threatened by Blimpie.

If you've ever wondered why Subway is so enormous, a big part of that may be Blimpie's decision to pump the brakes on its best product in the 1980s: the sub sandwich.

As Subway made moves in the submarine sandwich sector, Blimpie pivoted toward a sit-down restaurant idea that became the Border Cafe (via the New York Times). It was a short-lived endeavor that hemorrhaged funds shortly after striking ground in Manhattan. Although Border Cafe's initial numbers were promising, not even former New York Yankee great Dave Winfield could save them as a partial owner (via Reference for Business). However, that was the small problem. The big problem? Blimpie gave Subway an inch and it took a mile. It padded a sandwich-selling lead that only grew wider and would never again be threatened by Blimpie.

New York Best Burger - Number 1

NEW YORK 'S BEST BURGER ?

It's NOT MINETTA !!!

MINETTA TAVERN

MINETTA TAVERN MAKES Good Burgers, but Far From The Best

So WHO MAKES NEW YORK'S TOP BURGER ???

Answer : BELLINO

New York's Best Burger? Who makes it? Or who makes, plural, New York's Best Burgers. Well first off, Minetta Tavern does not make the Best Burger in New York. Far from it. And of the Burgers at Minetta Tavern, forget the highly overrated Black Label Burger, the Minetta Burger has it beat, though there are better Burgers in New York. For, one, the Burger I make at my house in Greenwich Village, just two blocks away from Minetta Tavern is far superior, a buch tastier burger than you'll get at Minetta Tavern., but there's one thing we have in common when making New York's best burger. And the Burger I make in my house is way Better than the Burgers at Minetta Tavern.

So what's the difference you ask? And you want to know what it is I have in common with the Burgers at Minetta Tavern? The thing I have in common with Minetta Tavern when making my Burger that is without question one of the Best in New York, and for a whole lot less money (about $3.10). Yes, thing that Minetta Tavern has in common with me, in our Burger making, is that we both buy our meat from pat LaFrieda, it's just that I use the better blend than Minetta Tavern. The Black Label Burger Blend by Pat LaFrieda is made with Dry Aged Beef, which though people would want you to think otherwise, dry aged beef is one of the worst things you can use to make a burger. Dry Aged Beef is old meat, and is actually meat that is deteriorating. It's much better to use fresh beef when making a burger, and that's all their is to it, and Minetta Tavern uses Dry Aged Beef for its Black Label Burger. Not good.

I have in the past year used numerous sources to buy ground beef for my burgers. I buy meat from one of the best Butcher Shops in New York, which is Florence Prime Meat Market on Jones Street in Greenwich Village. I've been buying Sausages, and Steaks from this great old Italian Butcher, which to me is the best butcher shop in all of New York. I mostly bought steaks here, and it's relatively recently that I started buying ground beef to make burgers with. I was there buying myself a Newport Steak (Specialty of The House) one day, when I watched an elderly neighborhood lady getting individual Hamburger Patties made for her. I started chatting with here about the burgers, and she said she loved them, so I said I'd get some of them, my next time at the butcher shop, and so I did a couple weeks later. I've tried both the chuck and the sirloin ground beef from the market. They both made fine burgers.

Trader Joe's recently opened in my neighborhood, and I've tried a couple different types of their ground beef (80/20 and 85/15 ratios), and they both made pretty good burgers.

Today, I wanted to get a couple burger patties from Florence Prime Meats, but they were closed when I got there, so I made my way over to Grestide's. I went to the meat counter and spotted Pat LaFrieda's Burger Blend made with Beef Brisket, Chuck, and Beef Short Ribs. There were 4 Patties in the package, for $8.99, at $2.25 a Burger, it's more than I normally spend, but if I can get a better burger it will be well worth it. I'm still trying to get a Burger to taste as good as the ones I made from the meat that my cousin Joe gave me, that was a package of 4 Black Angus Burger Patties from Wayside Market in Southhold, New York, on the North Fork of Long Island. The Burgers I made with that meat, may very well be the Best Burgers I've ever had in my life. "I kid you not," and I have witnesses to back me up on this. Anyway, I wanted to see if this Burger Blend from pat LaFrieda could come close, or dear I say, be better than those Burgers made with the Black Angus Patties from Wayside Market.

So I bought the burger blend and headed on home. I got my stuff ready. I sliced some New York Cheddar Cheese, and sliced some onions. I toasted and buttered an English Muffin, heat my pan, poured in a bit of oil, and threw my burgers in to cook. As the burgers were cooking, I put a little dijon Mustard on one side of the Muffin. I seasoned the burger with salt, and flipped it over to the other side. Then I seasoned the top side with salt and black pepper. The Burgers cooked another 4 minutes, and then I turned the heat off and let the burger rest for 3 minutes before putting it on top of cheese on on side of the muffin. A put a little nob of butter on top of the burger, then a little Ketchup before topping the Burger with the other half of the bun. I put it on the plate and brought it to the table. I grabbed the burger, bit into it, and from the very first bite, I htought "Wow," it was a dam good burger, and better than any of the meat I'd bought in the past year, including Florence Prime Meat. Wow, this was impressive, and the Pat LaFrieda meat was well worth the bit more than I paid for it, and a real bargain when you consider that a McDonald's McDouble cost about $2.69, and a superior burger like this, with more meat, cost just about .35 Cents more than the inferior McDonald's Cheeseburger. Dam!

Yes, I loved the burger. This Burger that I just made at my house was without question better than almost any burger I've had in New York. my Cheeseburger was better than The Black Label Burger at Minetta Tavern, or the Minetta Burger, it's better than the Shake Shack Burger which I normally love but wasn't that happy with their burgers the last two times I was at Shake Shack (Mine is Better). My Burger tasted better than the JG Melon Cheeseburger (I Love), but not better than the Burger I had at Charle's Prime, which was the only Burger I've had in New York City that was better than the Burger I made at home.: But as good as this burger I made at home with the Pat LaFrieda Burger Blend, "it was Dam Good, but not as Good as the Burger that I made at home with the burrgers from that box of 4 Black Angus Patties from Wayside Market of Southhold, NY.

The BEST BURGERS I'VE HAD in NEW YORK

Cooked at My House in GREENWICH VILLAGE

with BLACK ANGUS BEEF PATTIES from WAYSIDE MARKET

SOUTHOLD NEW YORK

NORTH FORK of LONG ISLAND

"MY BURGERS Are The BEST" !!!

DBZ BURGER

CRAFTED by DANIEL BELLINO ZWICKE

Classic, "It's all about the Meat ? Properly seasoned with Salt & Black Pepper. nicely browned,

place on a toasted Bunm with CHEESE, Pickles, a bit of Ketchup, and Mustard if you like, and that's it"

No Muss, No Fuss. The ground beef must be of the highest quality, and with a fair amount of fat for flavor.

These two points are key. You should buy Prime Ground Beef if you can, it's worth the extra money. 

"Trust Me"

.

BELLINO MAKES NEW YORKS

BEST BURGER

Recipes

READ BELLINO virsus OZERSKY

BLACK LABEL versus MINETTA BURGER

MINETTA TAVERN

GOING SOMEWHERE ?

FLIGHTS & HOTELS WORLDWIDE

FLY WITH EXPEDIA

EXPEDIA.com

.

.

#BestBurgerNewYork by #BELLINO

#DanielBellinoZwicke