More Cowbell Posted January 30, 2022 Share Posted January 30, 2022 9 minutes ago, Green Ghost said: Cappicola… An Italian ham. Now that I heard of. Is it served cooked? Only had that in cold antipasta Quote Link to comment Share on other sites More sharing options...
Beerfish Posted January 30, 2022 Share Posted January 30, 2022 1 Quote Link to comment Share on other sites More sharing options...
More Cowbell Posted January 30, 2022 Share Posted January 30, 2022 6 minutes ago, Peace Frog said: I don’t often travel to Bayside but should I find myself there soon I have put it in my phone. Also highly recommended the Branzino. Quote Link to comment Share on other sites More sharing options...
Peace Frog Posted January 30, 2022 Share Posted January 30, 2022 Just now, HawkeyeJet said: I don’t know wtf anyone is saying in this thread. There are two types of people in this world. Italians. And people who wish they were Italians. 1 Quote Link to comment Share on other sites More sharing options...
Peace Frog Posted January 30, 2022 Share Posted January 30, 2022 Just now, More Cowbell said: Also highly recommended the Branzino. My fishmonger gets some great Branzino. Roast it every few months. Outstanding. Quote Link to comment Share on other sites More sharing options...
HawkeyeJet Posted January 30, 2022 Share Posted January 30, 2022 3 minutes ago, Peace Frog said: There are two types of people in this world. Italians. And people who wish they were Italians. It’s spelled Iowan, I don’t know how you weirdos pronounce it. Quote Link to comment Share on other sites More sharing options...
Peace Frog Posted January 30, 2022 Share Posted January 30, 2022 3 minutes ago, HawkeyeJet said: It’s spelled Iowan, I don’t know how you weirdos pronounce it. Reported. 1 Quote Link to comment Share on other sites More sharing options...
More Cowbell Posted January 30, 2022 Share Posted January 30, 2022 6 minutes ago, Peace Frog said: My fishmonger gets some great Branzino. Roast it every few months. Outstanding. Never tried to make it myself. I really like it with the skin crisp so would have to make it on the grill but I am sure I wouldn't make it as good as a restaurant. Tuna, Swordfish, Cod I do all the time but Branzino I consider a bit exotic. Quote Link to comment Share on other sites More sharing options...
Peace Frog Posted January 30, 2022 Share Posted January 30, 2022 1 minute ago, More Cowbell said: Never tried to make it myself. I really like it with the skin crisp so would have to make it on the grill but I am sure I wouldn't make it as good as a restaurant. Tuna, Swordfish, Cod I do all the time but Branzino I consider a bit exotic. It’s really not that hard. Quote Link to comment Share on other sites More sharing options...
More Cowbell Posted January 30, 2022 Share Posted January 30, 2022 1 minute ago, Peace Frog said: It’s really not that hard. How do you season it? Garilic and butter? Quote Link to comment Share on other sites More sharing options...
Randy Rasmussen Posted January 30, 2022 Share Posted January 30, 2022 I remember my mom not allowing us to pronounce it incorrectly. She was full Italian….. My Italian born wife says the same thing either say it correctly or eat baloney sandwiches.Every time I try to get her goat by saying Gabbaghoul or Mutzsadel I get the evil eye.Sent from my iPhone using JetNation.com mobile app 3 Quote Link to comment Share on other sites More sharing options...
Gastineau Lives Posted January 30, 2022 Share Posted January 30, 2022 2 hours ago, southparkcpa said: To me….. its Galama or Galamar. Ricotta is Rigaut. You get the idea. ? Well Italian Americans can't even pronounce their own names correctly so... 2 Quote Link to comment Share on other sites More sharing options...
Green Ghost Posted January 30, 2022 Share Posted January 30, 2022 22 minutes ago, More Cowbell said: Now that I heard of. Is it served cooked? Only had that in cold antipasta Never served just “cooked” the process involves a slow roasting the meat,, then it’s cured for up to 6 months. Quote Link to comment Share on other sites More sharing options...
Jet hustle Posted January 30, 2022 Share Posted January 30, 2022 2 hours ago, Green Ghost said: So about 15 years ago I’m up at Syracuse for a football game. Afterwards we head over to Marshall St. for what I’m told is great pizza. I go to the counter to pay for my pie, and the cashier asks me “do you want blue cheese or ranch dressing?” I told her “neither, I ordered a pie, not wings…” then I look around the dining area and everyone is dipping their slice into one or the other before every bite. I’m like “WTF?” She tells me “it’s a thing up here.” @playtowinthegame why? Its actually pretty good 1 Quote Link to comment Share on other sites More sharing options...
CSNY Posted January 30, 2022 Share Posted January 30, 2022 21 minutes ago, More Cowbell said: Now that I heard of. Is it served cooked? Only had that in cold antipasta part of Hero with other meats , provolone cheese roasted peppers, onions , lettuce, olive oil and red wine vinegar If anyone is in Astoria Queens go to Sals the Sandwich King order “ The Bomb” its delicious 1 Quote Link to comment Share on other sites More sharing options...
More Cowbell Posted January 30, 2022 Share Posted January 30, 2022 3 minutes ago, Green Ghost said: Never served just “cooked” the process involves a slow roasting the meat,, then it’s salted and cured in casing for up to 6 months. 6 months? Ha, now I know why a restaurant doesn't serve it. Quote Link to comment Share on other sites More sharing options...
Peace Frog Posted January 30, 2022 Share Posted January 30, 2022 6 minutes ago, More Cowbell said: How do you season it? Garilic and butter? Kind of but a bit more Mediterranean. I stuff the innards with red onion or shallots and herbs (fresh oregano) lemon garlic EVOO but you have to score the skin to infuse the flavor. Grill and flip Quote Link to comment Share on other sites More sharing options...
Green Ghost Posted January 30, 2022 Share Posted January 30, 2022 5 minutes ago, More Cowbell said: 6 months? Ha, now I know why a restaurant doesn't serve it. ? it’s not unlike aging a salami or cheese you see hanging in an Italian deli or pork store. Quote Link to comment Share on other sites More sharing options...
Peace Frog Posted January 30, 2022 Share Posted January 30, 2022 46 minutes ago, More Cowbell said: Can I ask you WTF is Gabagol? I have eaten in dozens of authentic italian restaurants when I lived in Gravesend Brooklyn. There was a mafia hangout across the street (It was hilarious. They did everything to keep it a secret but everyone knew what it was) from where I lived, and never saw it or heard of it until I started to watch the Sopranos. It’s a spiced dryed cured ham. Sliced thin. It’s basically an Italian cold cut. Quote Link to comment Share on other sites More sharing options...
Peace Frog Posted January 30, 2022 Share Posted January 30, 2022 2 hours ago, Green Ghost said: So about 15 years ago I’m up at Syracuse for a football game. Afterwards we head over to Marshall St. for what I’m told is great pizza. I go to the counter to pay for my pie, and the cashier asks me “do you want blue cheese or ranch dressing?” I told her “neither, I ordered a pie, not wings…” then I look around the dining area and everyone is dipping their slice into one or the other before every bite. I’m like “WTF?” She tells me “it’s a thing up here.” @playtowinthegame why? That would be The Varsity and having schooled there for 7 years myself, my wife for 6 years and 2 of my kids going there for 4 years each, I can say, eating there for a 1000 times, this is incontrovertibly not true. Quote Link to comment Share on other sites More sharing options...
Green Ghost Posted January 30, 2022 Share Posted January 30, 2022 5 minutes ago, Peace Frog said: That would be The Varsity and having schooled there for 7 years myself, my wife for 6 years and 2 of my kids going there for 4 years each, I can say, eating there for a 1000 times, this is incontrovertibly not true. Yes that’s the place. I went to school there also, as did my daughter. The day I talked about was on Parent’s weekend her freshman year. It was the first time I’d been back in many years. Quote Link to comment Share on other sites More sharing options...
Peace Frog Posted January 30, 2022 Share Posted January 30, 2022 24 minutes ago, CSNY said: part of Hero with other meats , provolone cheese roasted peppers, onions , lettuce, olive oil and red wine vinegar If anyone is in Astoria Queens go to Sals the Sandwich King order “ The Bomb” its delicious One of my sales guys lives in Astoria. Been to the beer garden there. Next time I’m there I’ll get the Bomb. Quote Link to comment Share on other sites More sharing options...
RutgersJetFan Posted January 30, 2022 Share Posted January 30, 2022 Unpopular opinion here: Lemon sogs the calamari and ruins the crispiness, which is the entire reason I’m eating it in the first place. Kinda like Cartman when he ate all the skin off all the fried chicken. Team Marinara all the way. 3 Quote Link to comment Share on other sites More sharing options...
Green Ghost Posted January 30, 2022 Share Posted January 30, 2022 30 minutes ago, CSNY said: part of Hero with other meats , provolone cheese roasted peppers, onions , lettuce, olive oil and red wine vinegar If anyone is in Astoria Queens go to Sals the Sandwich King order “ The Bomb” its delicious This. ?????? Quote Link to comment Share on other sites More sharing options...
RutgersJetFan Posted January 30, 2022 Share Posted January 30, 2022 Also just to add, to any of you that douse all the calamari in lemon as soon as it hits the table before anyone of us have had a chance to voice if we even want it in the first place, eat sh*t. 4 Quote Link to comment Share on other sites More sharing options...
Green Ghost Posted January 30, 2022 Share Posted January 30, 2022 8 minutes ago, RutgersJetFan said: Unpopular opinion here: Lemon sogs the calamari and ruins the crispiness, which is the entire reason I’m eating it in the first place. Kinda like Cartman when he ate all the skin off all the fried chicken. Team Marinara all the way. I tend to agree with you about the lemon. I take it a step further than most when I order it with pasta in a restaurant. First, the sauce has to be very hot, lots of red pepper. Then I insist on the fried Calamari be place ON TOP of the sauce, not underneath with the pasta. I’m not a fan of soggy either. If it’s just fried calamari served as an appetizer, I prefer the sauce served on the side Quote Link to comment Share on other sites More sharing options...
Matt39 Posted January 30, 2022 Share Posted January 30, 2022 55 minutes ago, More Cowbell said: Now that I heard of. Is it served cooked? Only had that in cold antipasta Out of all the dago meats..capicola is only above bologna. Gross. Quote Link to comment Share on other sites More sharing options...
RutgersJetFan Posted January 30, 2022 Share Posted January 30, 2022 1 minute ago, Green Ghost said: I tend to agree with you about the lemon. I take it a step further than most when I order it with pasta in a restaurant. First, the sauce has to be very hot, lots of red pepper. Then I insist on the fried Calamari be place ON TOP of the sauce, not underneath with the pasta. This is the right answer. If I wanted to bite into a crispy sour lemon I’d ******* order that. 3 Quote Link to comment Share on other sites More sharing options...
Matt39 Posted January 30, 2022 Share Posted January 30, 2022 Rushmore of Italian meats: prosciutto sweet sopressata hot sopressata genoa salami 2 Quote Link to comment Share on other sites More sharing options...
Green Ghost Posted January 30, 2022 Share Posted January 30, 2022 7 minutes ago, Matt39 said: Rushmore of Italian meats: prosciutto sweet sopressata hot sopressata genoa salami Sicilian salami for the win. It’s not easy to find, but we’ll worth it when you do. And a stick of dried sausage and some good provolone is a tough combo to beat when watching football. Add some stuffed hot cherry peppers and I’m a happy man. 2 Quote Link to comment Share on other sites More sharing options...
Peace Frog Posted January 30, 2022 Share Posted January 30, 2022 16 minutes ago, RutgersJetFan said: Unpopular opinion here: Lemon sogs the calamari and ruins the crispiness, which is the entire reason I’m eating it in the first place. Kinda like Cartman when he ate all the skin off all the fried chicken. Team Marinara all the way. If you’ve soaked the galamad in lemon, you’re doing it wrong. A light spritz of lemon and cracked sea salt is delicious. Or hot marinara. Either or. In the old days we’d go to Vincent’s on Mott Street. Deep fried calamari doused in their hot sauce. Off the charts Uncle Guiespies now sells Vincent’s hot sauce. Pretty pretty good. Quote Link to comment Share on other sites More sharing options...
Peace Frog Posted January 30, 2022 Share Posted January 30, 2022 17 minutes ago, Matt39 said: Out of all the dago meats..capicola is only above bologna. Gross. lol not. Never been to Italy I’m guessing. Quote Link to comment Share on other sites More sharing options...
GREAT WHITE HYPE Posted January 30, 2022 Share Posted January 30, 2022 They put ranch on pizza in TN @BROOKLYN JET is rolling over in his grave. Quote Link to comment Share on other sites More sharing options...
RutgersJetFan Posted January 30, 2022 Share Posted January 30, 2022 6 minutes ago, Peace Frog said: If you’ve soaked the galamad in lemon, you’re doing it wrong. A light spritz of lemon and cracked sea salt is delicious. Or hot marinara. Either or. In the old days we’d go to Vincent’s on Mott Street. Deep fried calamari doused in their hot sauce. Off the charts Uncle Guiespies now sells Vincent’s hot sauce. Pretty pretty good. Maybe your squirting technique is reasonable but in my experience most people are not just soakers but super soakers. Not worth the risk. Quote Link to comment Share on other sites More sharing options...
Green Ghost Posted January 30, 2022 Share Posted January 30, 2022 Anyone know if Randazzo’s on Knapp St. in Sheepshead Bay is still open? I haven’t been there in years, but I used to love to walk up to the window and order their scungilli and calamari combo. Nothing fancy, it came in a paper basket with a plastic fork, but the sauce was great, and the fish was delicious. Quote Link to comment Share on other sites More sharing options...
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