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Scouting the Next Brooklyn and More News

Scouting the Next Brooklyn and More News

In today's Media Mix, 40 under 40 in wine, plus mini desserts are the latest trend (no duh)

The Daily Meal brings you the biggest news from the food world.

Bronx: The Real Brooklyn: John Mariani bashes Brooklyn in favor of the Belmont neighborhood of the Bronx. [Esquire]

Measuring Beer Bitterness: How does one measure the bitterness of beer? Science explains it all. [PopSci]

Mini Dessert Trend: Apparently cupcakes aren't the only tiny desserts that are all over the place; mini ice cream cakes and other desserts have a growing presence on menus, with 33 percent more mini desserts in the past five years. [NRN]

Sandy's Effect on Farms: Six months later and some places are still struggling to reopen. [WSJ]

Winemakers to Know: Here's a list of 40 people under 40 who are tastemaking and trendsetting in the wine industry. What are you doing with your life? [Wine Enthusiast]

Expert Butchers Test Out 10 Different Chicken Wing Recipes

Brooklyn-based butchers Ben Turley and Brent Young spend a lot of time around their shop The Meat Hook’s industrial ovens, giant backyard smoker, and variously sized grills. But today they’re going to prove you don’t need professional-level (and size) machines to make delicious chicken wings. On this episode of Prime Time, the two make 10 different styles of crispy, saucy, and smoky chicken wings that you can make at home in your own kitchen.

The duo demonstrates various dry rub, batter, and brining techniques, like basic 12 hour dry salt rub, cornstarch dredge, and a baking powder coating. But for the more adventurous wing master, they take it a step further with a recipe for Cool Ranch Dorito dry brine, and even a “bubble batter” that involves Champagne and duck fat.

As for the tools needed for these recipes and demonstrations, you won’t need a walk-in-closet-sized smoker, for example, because Ben and Brent will show you how to use your air fryer and Instant Pot to achieve that same wood-smoked flavor. Other tools involve everything from an Air Fryer to a plane old sturdy pot that’s good for heating oil. And those more curious about frying and cooking techniques, the butchers try everything from deep frying, to air frying, to pan frying, to broiling, to even using the microwave in one step of one of their processes.

Check out the video to find your next favorite type of chicken wing, and see all of the recipes below.

LaMarcus Aldridge To Sign One-Year Deal With The Brooklyn Nets: Reports

PORTLAND, OREGON - FEBRUARY 06: LaMarcus Aldridge #12 of the San Antonio Spurs reacts in the fourth . [+] quarter against the Portland Trail Blazers during their game at Moda Center on February 06, 2020 in Portland, Oregon. NOTE TO USER: User expressly acknowledges and agrees that, by downloading and or using this photograph, User is consenting to the terms and conditions of the Getty Images License Agreement. (Photo by Abbie Parr/Getty Images)

Veteran big man LaMarcus Aldridge will sign a one-year deal with the Brooklyn Nets on the veteran’s minimum, ESPN and Stadium reported Saturday.

The Nets continue to re-make their frontcourt after adding Blake Griffin earlier this month.

Brooklyn (31-15) is looking to contend for an NBA title by adding veteran pieces to its “Big Three” of James Harden, Kevin Durant and Kyrie Irving. Durant hasn’t played since Feb. 12 with a hamstring strain.

The San Antonio Spurs recently bought out the remainder of Aldridge’s $72 million contract.

Aldridge, 35, was in the final year of the three-year deal he signed in 2017. He was making $24 million this season, his 15th in the NBA, with The Athletic reporting he gave back $7.25 million in salary to facilitate the agreement.

Boy sells Pokemon cards to pay for puppy’s surgery

An 8-year-old Pokemon fanatic put his some of his prized Pokémon card collection up for sale after learning the family puppy needed surgery they couldn’t afford.

ABC News in Lebanon, Va., reports that Bryson Kliemann was sorting through his cards when his mom Kimberly Woodruff noticed their dog Bruce was lethargic and didn’t look right, so she rushed him to the veterinarian. The vet determined Bruce had contracted the deadly and highly contagious Parvo virus, which required a $700 procedure the family couldn’t afford.

“It made me kind of sad because usually my brother and sister play together and I don’t have anybody to play with. So, I usually play with him,” Bryson said.

So he sprung into action to save boy’s best friend. He took his collection to the side of the road and raised $65 right off the bat, much to the surprise of his mom, who received a text telling her the industrious boy was doing, along with a photo.

“I know everybody likes Pokémon cards so I just decided to sell them,” Bryson told ABC.

Woodruff then got the idea to use that touching photo to launch a GoFundMe page, with a goal of $800. It’s raised over $2,500, the remainder of which the family says it plans to use either for Bruce’s future medical costs or to help other dogs in need. Bruce is said to be on the mend.

Remembering New York’s Famous Sloppy Louie’s

Twenty years after closing, we look back at the legendary South Street Seaport restaurant that was a favorite of writer Joseph Mitchell.

Philip Greene

Mario Ruiz/Getty

If you were a seafood lover in New York City between 1930 and 1998, there’s a decent chance you ate at a joint called Sloppy Louie’s.

It was located in Lower Manhattan, at 92 South Street, at the southwest corner of South and Fulton streets. It’s owner, Louis Morini, was born in 1887 in Recco, Italy, a fishing and resort village on the Riviera just east of Genoa. His father was a fisherman, and specialized in catching squid and octopus. In 1905, at the tender age of 17, Morini immigrated to the U.S., and soon found restaurant work in the city. He would wait tables all over the Bronx, Brooklyn and Manhattan for the next 25 years.

But by 1930, Morini wanted to become his own boss, and began scouting locations in midtown. He also got a tip about a rough-around-the-edges place farther downtown, next to the Fulton Fish Market, and Morini went for a look. He was captivated at once, as the area reminded him of his childhood in Recco: “The fish smell, the general gone-to-pot look, the trading that goes on in the streets, the roofs over the sidewalks, the cats in corners gnawing on fish heads, the gulls in the gutters, the way everybody’s on to everybody else, the quarreling and the arguing,” Morini explained to famed New Yorker columnist Joseph Mitchell (pictured above, standing near South Street). Indeed, the Fulton Fish Market boasted “forty to sixty kinds of finfish and shellfish from the East Coast, the West Coast, the Gulf Coast, and half a dozen foreign countries.” The market, amazingly, served as the city’s primary wholesale seafood source from 1822 till it moved to Hunts Point in the Bronx in 2005.

Morini decided to purchase the lease of the former Fulton Restaurant, which had been run by John Barbagelata and nicknamed “Sloppy John’s” by the locals. Morini gave his new establishment the simple title of “Louie’s Restaurant.” It didn’t take long for the wisecracking fishmongers to dub it “Sloppy Louie’s,” and the more Morini chafed at the moniker, the more it stuck. So, Morini wisely adopted an if-you-can’t-beat-‘em-join-‘em attitude, and officially changed the name to “Sloppy Louie’s.” (For the record, Morini was anything but sloppy described as “fastidious,” he dressed impeccably in suits from a high-priced tailor in the financial district.)

As described in his 1976 obituary in the New York Times, the service at Sloppy Louie’s “was fast, simple and direct. He always believed in stating plainly on the menu the name of the seafood and its provenance.” For example, the Times cited a menu from 1959 that listed Montauk Swordfish, Virginia Cape Sea Bass Fillet, Massachusetts Codfish, Provincetown Haddock Fillet and Long Island Calamari. (His restaurant sounds a lot like many modern farm-to-table establishments that tout the provenance of their ingredients.)

Courtesy Barbara Spengler

Morini was described by Joseph Mitchell as “five feet six, and stocky,” and having “an owl-like face—his nose is hooked, his eyebrows are tufted, and his eyes are large and brown and observant. He is white-haired. His complexion is reddish, and the backs of his hands are speckled with freckles and liver spots.”

Mitchell became not just a regular of Sloppy Louie’s but a friend of Morini, lovingly immortalizing the restaurant and surrounding neighborhood in his legendary 1952 book, Up in the Old Hotel. Mitchell noted that many of Louie’s dishes “are rarely served in other restaurants,” notably “cod cheeks, salmon cheeks, cod tongues, sturgeon liver, blue-shark steak, tuna steak, squid stew, and five kinds of roe—shad roe, cod roe, mackerel roe, herring roe, and yellow-pike roe.” Mitchel ventured that “Louie’s undoubtedly serves a wider variety of seafood than any other restaurant in the country.”

He was particularly fond of Louie’s in the mornings, where he could enjoy “a big, inexpensive, invigorating breakfast—a kippered herring and scrambled eggs, or a shad-roe omelet, or split sea scallops and bacon, or some other breakfast specialty of the place.”

During its 68-year tenure, Louie’s was an integral part of the neighborhood, particularly among the Fulton Fish Market crowd, becoming its unofficial breakfast joint. But while Louie’s attracted a very working-class clientele, as the 20th century progressed, the restaurant became popular with the white-collar crowd, primarily Wall Street types. While Morini undoubtedly enjoyed his resulting prosperity, he complained to Mitchell that the idea of customers having to wait in line for lunch “gets on his nerves.”

Sloppy Louie’s opened before dawn, and was a favorite breakfast joint of the dockworkers. It rarely stayed open past 8:00 PM, and never had a liquor license (though B.Y.O. was permitted). His bouillabaisse (see the recipe below) was world renowned and went by the Italian name ciuppin di pesce.


The bouillabaisse was described in the Brooklyn Daily Eagle in 1949 as containing as many as a dozen different varieties of fish, in addition to “oysters, clams or scallops” and “shrimp or crab.” You know, whatever was in season and whatever they had on hand at the market. A year later, the Detroit Free Press reported that “broiled baby lobster, fried eel, oysters, shrimp and pan-fried fish” were the house specialties, and the recipe for its Whiting Stew could be found in 1955’s Holiday Book of Food and Drink. Like I said, if you were a seafood lover, there was something at Louie’s for you.

The layout of Louie’s was pretty simple, twelve rectangular tables, two rows of six each, jutting out from opposing walls creating a wide aisle in between. A crowded lunchtime would see as many as 80 diners. The tables were made of black walnut, sturdy as a battleship. Seating was communal, resulting in interesting conversations among the eclectic diners that Louie’s attracted. The walls were mirrored, and near the door to the kitchen, Morini would handwrite with moistened chalk each day’s menu. The ceiling was covered with stamped tin, and three electric fans with wooden blades, resembling airplane propellers, moved the often stale air around.

Louie’s was located at end of the historic Schermerhorn Row Block, which was made up of a series of red brick buildings that date back to around to the early 1800s. After the Civil War, according to James M. Lindgren’s Preserving South Street Seaport: The Dream and Reality of a New York Urban Renewal District, the Schermerhorn family renovated the buildings, adding a sixth floor and a mansard roof.

One building housed the new Fulton Ferry Hotel, which operated until at least the 1930s. In the hotel’s early days, the South Street ports teemed with ferry boats bound for Brooklyn, and ocean-going steamships carrying goods and passengers to and from ports of call worldwide. As a result, the Fulton Ferry Hotel and surrounding bars did a booming business, including the Hotel’s ground floor saloon, which later housed Louie’s.

But when the Brooklyn Bridge opened in 1883, and the steamship lines left for roomier slips on the bank of the Hudson River, the neighborhood got a bit seedier, and the old hotel became, in the words of Mitchell in his most famous story, “one of those waterfront hotels that rummies hole up in, and old men on pensions, and old nuts, and sailors on the beach.” Eventually, the old hotel closed down for good, and Morini was left with two abandoned floors above his restaurant. One he used for storage and additional seating, the others he left to gather dust.

Today, Blazing Saddles, a bicycle rental shop, occupies the location of Louie’s. Next door is Clio Nicci, an upscale eyewear retailer. During the 1980s and 1990s, the Clio Nicci space was occupied by an English-style bar called the North Star Pub, where none other than noted bartending great and cocktail writer Gary Regan worked behind the stick. Regan told me that many a time folks would wander into North Star, thinking it was Louie’s.

Indeed, from 1930 until its demise in 1998, Sloppy Louie’s was an icon among New York eateries. Now 20 years later, it’s on an ever-growing list of now lost joints that will forever be in our hearts.

For a taste of Sloppy Louie’s, try making its award-winning ciuppin di pesce. You won’t be disappointed.

Ciuppin di Pesce

3 lbs Fish in season, cooked and boned

2 cups Fish stock or water

1 dozen Oysters, clams or scallops

Brown the carrot, onions, and garlic in hot olive oil in a large pot. Remove the garlic clove. Add the fish, tomatoes, bay leaf and stock. Allow the mixture to simmer for 15 minutes. Remove the bay leaf and add all the remaining ingredients, except for the sherry. Add the sherry right before serving.

The recipe is adapted from a 1949 story in the Brooklyn Daily Eagle.

Samsung Eyes Investing Up to $17 Billion in New U.S. Chip Plant

Samsung’s proposed plant would employ up to 1,900 people and aims to be operational by October of 2022, according to documents viewed by The Wall Street Journal.

Elizabeth Findell

Asa Fitch

Elizabeth Koh

South Korea’s Samsung Electronics Co. is considering an investment of as much as $17 billion to build a chip-making factory in Arizona, Texas or New York, according to documents and people familiar with the company’s plans.

Samsung is scouting two locations in and around Phoenix, two locations in and near Austin and a large industrial campus in western New York’s Genesee County, according to one of the people.

An important factor in whether Samsung moves forward with the expansion will be the availability of U.S. federal government incentives to offset those offered by foreign countries and cheaper costs in other parts of the world, according to a person familiar with the matter.

The proposal comes as the U.S. weighs allocating billions of dollars in funding to grow U.S. chip manufacturing and reduce its reliance on Taiwan, China and South Korea. New chip-making incentives were included in the National Defense Authorization Act passed in January, although the measures have yet to receive funding.

Samsung’s proposed plant would employ up to 1,900 people and aims to be operational by October of 2022, according to correspondence viewed by The Wall Street Journal between Samsung and the city manager of Goodyear, Ariz., one of the places the company is considering. As is customary with large industrial projects, the local Goodyear authorities are offering a range of incentives, including tax breaks and infrastructure upgrades to lure the factory, according to the letter.

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THE GOODS from The Lazy Gourmet

Vancouver, BC | In 1980, The Lazy Gourmet founder Susan Mendelson included her famous Nanaimo Bars recipe in her first cookbook, Mama Never Cooked Like This. It took off, popularizing the local treat, making it the commercial success it is today. With recent renewed interest, The Lazy Gourmet has launched a special Virtual Nanaimo Bars Cooking Class with Mendelson herself, on March 31, 2021.

The 45-minute live class ($30) includes a signed recipe card and all the ingredients to make the sweet, no-bake layered Canadian classic. It is available to everyone across Canada. Interested participants can register online.

“I had no idea Nanaimo Bars were going to take off as they did back when I wrote Mama Never Cooked Like This, and it’s been incredible,” says Mendelson, who is the author of 10 cookbooks, including The Official Cookbook of Expo 86. “It’s one of my favourite recipes from the cookbook and continues to be my favourite dessert. Canadians are passionate about their Nanaimo Bars, and it’s so much fun being a part of this ongoing Canadian story!”

Mendelson has since created several different Nanaimo Bar flavours, including cappuccino, peanut butter, candy cane, cranberry and The LG bar (reverse Nanaimo Bar). All are based off of her classic recipe.

“It’s been wonderful to watch them become an international treat,” adds Mendelson. “People clearly feel very personal about them given the open debate about proportions and ingredients!”

Create Moments of Joy This Cookie Season

When you make a Girl Scout Cookie purchase, you’re helping the next generation of entrepreneurs get an important taste of what it takes to be successful: teamwork, planning, and a positive outlook. Because proceeds from your purchase stay local, you also help create positive change in your community by powering life-changing experiences for Girl Scouts all year long.

Whether it’s an outdoor adventure she’ll never forget, a STEM activity that opens her mind to new possibilities, a service project that changes her community, or the chance to build a lifetime of memories with her Girl Scout sisters near or far, Girl Scout Cookies make it all happen!

The best part is this: as you help equip girls with the confidence and know-how they need to dream big and do bigger, you’re also giving yourself and your family the simple, powerful joy of biting into a delicious Girl Scout Cookie with lots of love, inspiration, and purpose in every bite. It’s a sweet reminder that just like Girl Scouts, you too can be brave, resilient, and dedicated to making the world a better place, no matter what.

Give cookies to a friend, enjoy them yourself, or donate them to a local cause—every bite counts!

Feed your cookie craving!

Ready for cookies? There are several ways to satisfy your Girl Scout Cookie craving.

And remember, by buying and donating cookies, you support and celebrate girl ingenuity and innovation across the country, as Girl Scouts use creative sales methods like contactless delivery, virtual cookie booths on social media, and digital cookie platforms to keep you safe, meet their goals, and keep on shining.

Locate a Girl Scout Cookie Booth in your area by entering your zip code in the “Find Cookies!” tool. Then head on over for the yummy treats!

Do you know a Girl Scout? Ask her to send you her Digital Cookie® site link to purchase from her online.

Download the app.. Looking for cookies on the go? Download the Girl Scout Cookie Finder app for your iOS or Android mobile device.

Always on your cell, but not a fan of apps. Text COOKIES to 59618. The perfect way to keep access to cookies at your fingertips.

Questions? Connect with your local Girl Scout council.

Your Support Makes Even More Adventures Possible!

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Only the last caused a major disruption, as Mother Nature nearly beat out Father Time. The brutal hurricane forced the flagship to close its doors for six months, the first time the place was shuttered since Nathan Handwerker first opened up.

The setback didn't stop Nathan's from making the big leagues, selling its franks in Yankee Stadium, Citi Field, Barclays Center and MetLife Stadium. There was also a mention in a "Seinfeld" episode where Jerry declared, "Hot dogs at Nathan's is on me."

William Handwerker still marvels at his grandfather, newly arrived in New York, finding his way to Coney Island — the perfect home for the perfect hot dog.

"It's a very special place," he mused. "I remember just standing there, listening to the waves and taking a breath of the ocean air. We always believed this was the heart of New York. It just has its own aura."

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