photography by jocelynrcperennialhug
All that anyone wants in life is to sit down and eat a sandwich.
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Liz Lemon (04x03, Stone Mountain) (Source: preparetodrop) |
![wcfoodies:
andrewromano:
At the Feast of San Gennaro, Torrisi Italian Specialties will serve food that “mix[es] Italian ingredients with Chinese techniques, and Chinese ingredients with Italian techniques” from a street booth featuring Astroturf, “a gaudy amount of lights,” and a 10-foot red banner with “Italian Food” written on it in giant, bright yellow Chinese characters:
[They will] embrace Chinatown at an event where everyone pretends it hasn’t taken over Little Italy… Mr. Carbone will be frying mozzarella that he makes himself, coated with Progresso flavored bread crumbs and served with a dipping sauce of grated raw tomatoes from Rick Bishop’s farm in Sullivan County. It will be served in white Chinese takeout containers…
Fried mozzarella will be the appetizer to a roast pork sandwich that is a sly take on char siu bao… They started with pork loin but quickly moved to shoulder; added red food coloring to get that trademark char siu color; basted the meat in bottled Chinese barbecue, vinegar and hoisin sauces; then captured the best of each and developed their own recipe to make in-house. Using their special controlled-vapor oven, they get shoulder that slices like tenderloin…
The meat is tucked into semolina rolls from Parisi bakery on Elizabeth Street. “They’re sweet like the bread in baked roast pork buns,” Mr. Torrisi noted. A garnish of sweet roasted peppers echoes the sweet, mushy onions in the char siu bao from Manna One Bakery on Catherine Street, his favorite Chinese bakery, and they also turned it into a take on pork and peppers, a San Gennaro staple.
Yes please.
BRB, heading to Little Italy.](http://30.media.tumblr.com/tumblr_l8sljsLKU31qztcnqo1_500.jpg)
At the Feast of San Gennaro, Torrisi Italian Specialties will serve food that “mix[es] Italian ingredients with Chinese techniques, and Chinese ingredients with Italian techniques” from a street booth featuring Astroturf, “a gaudy amount of lights,” and a 10-foot red banner with “Italian Food” written on it in giant, bright yellow Chinese characters:
[They will] embrace Chinatown at an event where everyone pretends it hasn’t taken over Little Italy… Mr. Carbone will be frying mozzarella that he makes himself, coated with Progresso flavored bread crumbs and served with a dipping sauce of grated raw from Rick Bishop’s farm in Sullivan County. It will be served in white Chinese takeout containers…
Fried mozzarella will be the appetizer to a roast pork sandwich that is a sly take on char siu bao… They started with pork loin but quickly moved to shoulder; added red food coloring to get that trademark char siu color; basted the meat in bottled Chinese barbecue, vinegar and hoisin sauces; then captured the best of each and developed their own recipe to make in-house. Using their special controlled-vapor oven, they get shoulder that slices like tenderloin…
The meat is tucked into semolina rolls from Parisi bakery on Elizabeth Street. “They’re sweet like the bread in baked roast pork buns,” Mr. Torrisi noted. A garnish of sweet roasted peppers echoes the sweet, mushy onions in the char siu bao from Manna One Bakery on Catherine Street, his favorite Chinese bakery, and they also turned it into a take on pork and peppers, a San Gennaro staple.
Yes please.
BRB, heading to Little Italy.
