McRib and Me

McRIB is BACK

2026-05-02T18:56:35.941-07:00

The McRIB

"IT'S BACK" !!!

"The McRIB is BACK" !!!

TEE SHIRT

"The McRIB is BACK"

"YOU KNOW YOU LOVE IT" ???

The McRIB

The McDonald's McRib has returned as of November 2025, appearing at select locations nationwide for a limited time. The cult-favorite sandwich features a seasoned boneless pork patty, BBQ sauce, slivered onions, and pickles on a toasted bun. Availability varies, so check the McDonald's app or "McRib Locator" for local availability.

When: The 2025 return began in November, with widespread availability kicking off around November 11th, 2025.
Where: It is a limited-time, regional release in major markets like Chicago, Dallas, Los Angeles, and Miami, rather than a total nationwide launch in every store.
Availability: The return is limited "while supplies last," continuing the tradition of the limited-time "farewell tour" cycle.
What to expect: It is the classic recipe: restructured pork patty, tangy BBQ sauce, onions, and pickles.

McRIB RECIPE Inside !

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"HAPPY BIRTHDAY AMERICA" !!!!

250 YEAR ANNIVERSARY

1776 - 2026

TEE SHIRT

New York Affordable Burgers Burger

2024-12-17T11:47:00.000-08:00

GREAT BURGERS at an AFFORDABLE PRICE

"THANK YOU CAFETERIA at JUBILEE MARKET"

This is a GREAT PUBLIC SERVICE to BROOKLYN NY & MANKIND

TASTY SLIDERS at an AFFORDABLE PRICE

SLIDERS are Just $2.55

NEW YORK'S Most AFFORDABLE BURGERS

THANKS to This MAN "YOUNG KIM"

At the start of the month, something interesting happened in the world of New York burgers. (If it wasn’t for TikTok, I’m not sure anyone would have noticed.) In the western reaches of Greenpoint, at the foot of a 40-story apartment complex, and right by another one being built, a small cafeteria started selling burgers inspired by the legendary New Jersey diner, White Manna.

But instead of charging Greenpoint prices — the condos upstairs are listing for a million dollars each — the burgers were priced at a reasonable $2.15, or $2.55 with cheese.

All of the ingredients for the burger come from the attached supermarket, which is one reason the price is lower. But that’s not all that’s happening. Kim is doing something unheard of in the restaurant industry and selling the burgers “at cost,” the price of ingredients, plus labor, before a dish is marked up for sale. He makes about five cents on each burger, meaning for every thousand he sells, he makes about fifty bucks.

You can look at his burger as a loss leader — a way to get people into the grocery store downstairs, where the prices are higher. But the longer you talk to Kim, you might start to view it as his life’s work. “It’s expensive to eat in this neighborhood,” he says. “We wanted to do something everyone could enjoy.”

Some days, he flips patties behind the grill. That’s where Rob Martinez, a producer at Righteous Eats, found him earlier this month. Martinez says he was drawn to Kim’s personality. “If there’s not a real person behind [the business], we wouldn’t do a story,” he said in a text message. He profiled the business in a video that has since been viewed more than 500,000 times between TikTok and Instagram.

“This burger costs less than the subway,” Martinez says on camera. Jubilee Market is now selling hundreds of them a day.

Kim has actually been selling burgers since last year, but until recently, they were bigger and more expensive. “It wasn’t clicking,” he says. One day he did something wild: He came into work with a bag of White Mana hamburgers, which were cold because they came from New Jersey, and he asked his business partner to perform a miracle. “He wanted me to recreate them,” says Samantha La Manna, “but better.”

So, La Manna went downstairs, where the market performs whole-animal butchery, and took some meat left over from trimming steaks. She ground it up, shaped it into a patty, and cooked it on a flat top grill with shaved onions, like at White Mana. Unlike White Mana, she put a clove of slow-roasted garlic in the middle. It seeps into the patty’s pores, making the meat taste buttery and homemade.

It’s not a White Mana burger, but it is a La Manna one, and it’s wonderful.

Those are the touches of a career chef. Before La Manna was making two-buck burgers, she worked at several Brooklyn restaurants, including Cozy Royale. Two years ago, she was up for a job at Francie, a Michelin-starred restaurant, when she saw something funny: a grocery store had posted a job listing on Indeed looking for a “culinary director.” Thankfully, she applied.

Kim and La Manna are now doing everything they can to keep up with demand. Before they were featured on Righteous Eats, they were selling maybe 200 burgers a day. But overnight, the number doubled. Then it doubled again. Most days, they sell around 600 to 1,000 burgers, but the most they’ve sold is 1,300. On days like that, they sell out and have to close early.

You don’t have to do the math to know the burgers aren’t making anyone rich. And for once, that might not matter.

The cafeteria at Jubilee Market is open from 6:30 a.m. to 9 p.m. daily. The burger is available from noon to 9 p.m.

MAKE The PERFECT BURGER !!!

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"NEW YORK'S Most AFFORDABLE BURGER" !!!

20 GRAMS CAFE

Rolling Stones and McRib Love it

2024-12-01T11:01:00.000-08:00

The ROLLING STONES & The McRIB

"Watch The VIDEO"

The McRIB is BACK !!!

"KEEF LOVES IT" !!!

KEITH RICHARDS The ROLLING STONES & The McRIB

Keith Richards, Ron Wood, and Charlie Watts talk about the McRIB, how much they all love it, and how they were worried whether it would ever come back or not, as well as if their band The ROLLING STONES would ever tour again or not. They were quite worried as they love ordering tons of McRib Sndwiches for themselves and their crew wherever they are and when they're on the road doing concerts in various cities around the World, whether they're in New York, New Jersey, Philadelfia, Baltimore, Chicago, Boston, Sydney, Milan, Rio, or whereever, The Boys want their McRibs. Only problem, they never know wehn they can get them, so Keith Richards did some leg-work and came up with a solution. Keef found a recipe on how to make and re-create that awesome sandwich that the band just can't get enough of, the McDonalds McRIB Sandwich. Keff says, "the recipe is in The Badass Cookbook, and it's absolutley Badass. Problem solved.

Keith like to make McRibs at home for himself, his wife Patty and the kids, but he's not going to make them on the road for the band and their large crew, so the Rolling Stones have hired Chef Daniel Zwicke to tour with them and make McRibs, Chili, Buritos, Tacos, and other items the Rolling Stones like to eat when they're all on tour. Wow, Keith, what a brilliant idea.

So there you have it folks, the Rolling Stones fix on that now age-old-problem of the usual unavailability of McDonalds beloved McRib Sandwich. Make them at home. The recipe in the Badass Cookbook, by Daniel Zwicke, and is available in paperback and Kindle on Amazon.com

BASTA !

KEEF COOKS

RECIPES from The BADASS COOKBOOK

COOK LIKE KEITH RICHARDS

McRIB Recipe

BURGERS TACOS BURRITOS

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RECIPES in The BADASS COOKBOOK

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History of The McRIB

2024-11-25T15:41:00.000-08:00

The HISTORY of The McRIB

MAKE a McRIB !!!

MAKE a McRIB at HOME !!!

RECIPE

MAKE a McRIB !!!

At HOME !!!

TACOS BURGERS BURRITOS McRIBS

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FINE DINING McRIB !!!

DANIEL EATS a McRIB

FINE DINING STYLE !

Another HISTORY of The McRib Video

HISTORY of The McRIB

The McRib is one of the most elusive and divisive items on McDonald’s menus. It doesn’t appear often, but when it does, fans go wild.

But few know that the saucy sandwich, which first graced menus in the 1980s, has a whole lot of history hidden beneath its many layers of pickles, onions, and barbecue sauce.

It all began in the late 1960s, at a military research center in a little town called Natick, Massachusetts.

There, scientists banded together to create a weapon of mass deliciousness: Restructured meat. That may not sound very good, but if you love chicken nuggets, or, well, the McRib, you’ve been eating it for years without a second thought. Restructured meat is pretty much what it sounds like—usually discarded but perfectly edible (we really can’t stress that enough) animal parts mashed together to create a meat log of sorts.

For the military, restructured meat quickly became standard fare in MRE packets (short for Meal, Ready-to-Eat). For us civilians, it soon spread to the fast-food industry.

Around 1970, Professor Roger Mandingo of the University of Nebraska tapped into the military’s meat-scrambling technology to create a pork chop-style patty from a mix of pork shoulder and other meat, using a binding agent made from animal protein.

Not long after, McDonald’s CEO Ray Kroc turned to René Arend, a classically trained chef from Luxembourg, to create a new menu item. Arend used restructuring methods to create the Chicken McNugget, which debuted in the early '80s. People were immediately hooked, and who could blame them? Nuggets are delicious. In fact, they became so popular they triggered a nationwide shortage of chicken meat.

This inspired Kroc to ask Arend to come up with a beef alternative.

In 1981, after visiting Charleston, South Carolina, and eating a whole lot of barbecue (probably), Arend became fixated on pulled pork sandwiches. The McDonald’s recipe and development team finds Professor Mandino’s pork patty and uses it as inspo to begin working on a BBQ pork sandwich of its own. But like any good chef, Arend wasn’t going to slap his name on just anything. He insisted the sandwich really give off BBQ vibes and had the R&D team work on making it look like a rack of ribs.

It took a year to get right, but in 1982 the McRib officially debuted in the US.

This isn’t where the story ends, though. While the McRib is beloved today, diners didn’t totally get Arend's vision and the sandwich was initially considered a bust, even nicknamed the McFlop. By 1983, the McRib began slowly disappearing from menus. It reappeared suddenly in some places, only to disappear again, with no one really knowing how or why.

This seemingly random pattern continued for a while, much like it does today. There are lots of theories about why McDonald’s does this. The first being that it’s basically an attempt to trick consumers into believing there’s this major demand for the McRib by making it available for a limited time only, thus inspiring people to rush out and get it while they can. Another theory postulates that McDonald’s releases the McRib when pork prices are low to ensure that it's profitable, even if only a select portion of customers are buying it, and then pulls it from menus when prices for piggy products rise again. We may never know the truth, but one thing is for sure: What customers didn’t get in the 1980s has garnered a cult following in the years since.

In the mid-1990s, the McRib was on McDonald's menus once more as part of a The Flintstones promo. It stayed on menus for the rest of the '90s and even into the early 2000s, with fans of the McRib enjoying the sandwich's sudden stability. Then, in 2005, McDonald’s announced out of the blue that the McRib was going on a farewell tour.

The sandwich retired more than once between 2006 and 2008 and went on to see not one, but four farewell tours. Instead of getting fed up with the sandwich coming and going, fans seem to latch on tighter: A McRib locator was even created to help people keep track of it. The McRib finally returned in 2012, while many were preparing for the Mayan apocalypse. As usual, the sticky, smoky sandwich graced menus only for a short time.

It resurfaced in 2020 as part of McDonald’s regular menu offerings only to quietly fade away once more. When will you again be able to taste that sweet barbecue pork, piled high with pickles and onions? Your guess is as good as ours, but now you know how it came to be.

Elvis BBQ Sauce Recipe Barbecue

2024-11-17T12:24:00.000-08:00

ELVIS BBQ SAUCE

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ELIVS BBQ SAUCE

RECIPE

Ingredients :

1/2 cup Vinegar

Juice from half a Lemon

1 Tablespoon Dry Mustard

1 Tablespoon Chili Powder

1 - 28 ounce can Tomato Puree

2 cups Tomato KETCHUP

2 tablespoons Brown Sugar

3 tablespoons Honey

1 tablespoon Soy Sauce

tablespoon Pickleing Spice (optional)

1 tablespoon groudn Black Pepper

1 tablespoon Salt

1 tablespoon Tabasco or your favorite Hot Sauce

Mix everything together in a pot and cook on low heat for 30 minutes.

Slather on Chicken or Ribs and cook for an Elvis Barbecue Feast.

Bone Suckin BBQ Sauce McRib Recipe

2024-05-26T10:56:00.000-07:00

BONE SUCKIN' BB SAUCE

Put it On CHICKEN, RIBS, BURGERS

WHATEVER !!!

WORLD FAMOUS

BONE SUCKIN' SAUCE !!!

GET SOME TODAY !!!

BONE SUCKIN BBQ SAUCE

"You Can't Get Better' !!!

BONE SUCKIN RIBS

RECIPE with BONE SUCKIN SAUCE

"YOU'RE GONNA LOVE IT" !!!

BONE SUCKIN BARBECUED CHICKEN

GET The SAUCE !!!

BONE SAUCKIN BBQ SAUCE

12 PACK !!!!

BONE SUCKIN SAUCE !!!

MAKE YOUR OWN !!!

WANT to MAKE YOUR OWN ?

BONE SUCKIN BBQ SAUCE ?

SECRET RECIPE INSIDE

RIBS BBQ CHICKEN

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Best Mac n Cheese Recipe Ever

2024-05-23T10:45:00.000-07:00

NONNA'S ITALIAN MAC & CHEESE

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McRib is Back Tee Shirt

2022-10-12T19:44:00.002-07:00

The McRib is Back !!!

T SHIRTS

"YOU KNOW YOU LOVE IT" ???

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SPAM - RAMEN

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The McRib

"YOU KNOW YOU LOVE It" !!!

TEE SHIRT

"McRib" !!!

T SHIRT

What is Up with Popeyes

2022-07-18T14:27:00.006-07:00

Popeyes Fried Chicken

"Just So-So"

I used to Love Popeyes Fried Chicken. I think it was much better, back in the day, more than 20 years ago when I first started eating it. Now? "It's jus So-So," not that good. It's actually pracically tasteless, you hardly taste antyhing. The fried chicken at Popeye's is seriously underseasoned, with almost no seasoning at all, not enough salt and not enough pepper, and it seems as though there are not herbs or spices to season the chicken at all, unlike the great taste of KFC Kentuck Fried Chicken and their Secret Recipe of 11 Herbs and Spices (Paprika, Onion Salt, Celery Salt, Dry Sage, ground Allspice, ground Oregano, Chili Powder, Black Pepper, dty Basil and Marjoram).

I must say that the most prominent flavor I tasted with the Popeyes Fried Chicken was "Not the Chicken" but the frying oil, and that's not a good flavor to have at the forefront of anything you eat, espcially Fried Chicken. What a disappointment when I went to the newly opened Popeye's on

6th Avenue in Greenwich Viallage. I was hoping for the best. Number one, as I looked at the menu, it occured to me that in less than 8 years the priced of Popeye's Fried Chicken has doubled to triple in price, compared to what it was not many years ago. Less than 8 years ago, I used to be able to get a special of 2 pieces of Fried Chicken, a Biscuit, and Canjun Fries for just $3.49 ... Now? "Forget about it." I used to be able to get 8 peices of Fried Chicken for $10.99, a pretty good deal. Now those same 8 peices of Fried Chicken at a Popeye's in New York City cost more than twice that much at $28. 49 I saw at the Popeye's on Sixth Avenue today. "A rip-off for a fast-food joint." And it's not even tasty. In fact it's almost devoid of taste at all, other than tasting the frying oil, which totally dominates all other flavors of the chiken at Poepye's. "So disappointing. I want it to be good. Not!"

Lucky for Popeye's they came out with that tasty Fried Chicken Sandwich a couple years ago. It's really pretty good, but I'm worred if the quality might have gone down since the last time I had one over a year ago at the, then Popeye's on 14th Street (now closed down). The Chicken Sandwich was a bargain at $3.99 each, but sure enough when I was at the Popeye's on SixtH Ave earlier today, I noticed that it has gone up to $4.99, whcih I was actually expecting that it would go up in price. No problem if when I go in next week to try the Popeye's Fried Chicken Sandwich at this new Popeye's on 6th Avenue in Greenwich Village, NYC. If it taste good, I won't mind it going up a dollar. But if it's not good? That won't be good for Popeye's or me going there that much. "We'll see."

And as for the Biscuits, which I always loved, these, like the chicken were not up to snuff. Not that good. A but dry I'd say. And not as tasty as before. Anyway, I wish Popeye's the best, and I hope they improve. Again, "we'll see."

This is What I Got

"NOT VERY GOOD"

"The CHICKEN was Practically TASTELESS"

Not Seasoned Well, and all I could Taste was The Oil more Than The Chicken

"WOW !!! VERY DISAPPOINTING" !!!

One thing that I have to give Popeye's. The Chicken doesn't Look that Good Here (above Picture)

Usually, companies will make The FOOD Look Better Than it Really Is

The 5 Pieces of Chicken I had Did Not Taste Good at All, and Popeye's didn't attempt to make it Look Better than it is. I msut give them that.

"I do hope they get Better. I Need some Good Fried Chicken. And I want POPEYE'S to make it"

PLEASE !!!

POPEYE'S FRIED CHICKEN SANDWICH

$12.99 for THIS ????

"ARE YOU KIDDING ME" ???

5 PIECES of FRIED CHICKEN, 2 Biscuits, & 2 SIDES ???

NOT SUCH a GOOD DEAL

Buffalo Chicken Wings Recipe

2022-02-06T08:57:00.002-08:00

BUFFALO WINGS ORIGINAL RECIPE

After Burgers and Pizza, these Buffalo Chicken Wings may very well be America’s 3^rd most popular dish. And guess what? They’re not just American, they’re Italian American Teressa Bellissimo one night at her families Anchor Bar in Buffalo New York. Legend has it that Teressa’s son Dom was hanging out at the bar one night with his buddy’s. The guys were hungry so Mamma Bellissimo whipped up a little snack for the boys. Teressa fried up some wings, made a little hot sauce and coated the wings with them. And served them to the boys. They went nuts they loved them. They started serving them as a free at the bar for the bar customers. It was just a matter of weeks before all of Buffalo found out about these tasty wings. They became famous almost over night, whereby the Bellissimo’s stopped serving them for free at the bar and put them on the menu. The Bellissimo’s served Italian Food at their Anchor Bar, and the Italian Food was quite special. However the Bellisimo’s tasty Chicken Wings quickly out sold all the regular Italian Specialty Dishes and the Bellissimo’s Wings became the number 1 best seller on the menu. Not only that, but Teressa’s Italian-American created Chicken Wings became uber famous all over America and subsequently all over the World. That’s Italian, “Italian-American.”

RECIPE :

Ingredients:

36 chicken wing pieces (one wing makes 2 pieces - the "flat" and drum seperated

1 tablespoon vegetable oil

1/2 teaspoon salt

1 cup all-purpose flour

1 1/2 tablespoons white vinegar

1/4 teaspoon cayenne pepper

1/8 teaspoon garlic powder

1/4 teaspoon Worcestershire sauce

1 teaspoon Tabasco Sauce

6 tablespoons Frank’s Hot Sauce (or other)

6 tablespoons unsalted Butter or Margarine

Celery Sticks

1 bottle of Blue Cheese Dressing

Preheat oven to 425 degrees F.

Cut whole wings into two pieces at the joint.

In a bowl toss the wings with the oil, and salt. Place chicken wings into a large plastic shopping bag, and add the flour. Shake to coat evenly.

Remove wings from the bag, shaking off excess flour, and spread out evenly on oiled foil-lined baking pan(s). Do not crowd. Bake for about 20 minutes, turn the wings over, and cook another 20 minutes, or until the wings are cooked through and browned.

While the Wings are baking, mix all the ingredients for the sauce in a pan, and cook over low heat for 6 minutes, stirring occasionally.

After the Wings are cooked, remove from oven.

Place wings in a large bowl and pour sauce over wings to coat. Mix thoroughly.

Serve with Blue Cheese Dressing and fresh Celery Spears.

Enjoy your Wings and Enjoy the Game, ! "It's SUPER BOWL SUNDAY" !

TASTIEST BUFFALO CHICKEN WINGS EVER !!!

RECIPES

In The BIG LEBOWSKI COOKBOOK

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DUDES COWBOY CHILI

BUFFALO CHICKEN WINGS

CRAZY WINGS

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The BADASS COOKBOOK

SUPER BOWL SUNDAY FOOD

McRIB RECIPE

KILLER CHILI

How to Make KFC FRIED CHICKEN

and More ..

BEING TONY BOURDAIN

FOODIE Tee SHIRT

The GOAT

TOM BRADY

"The GOAT"

COMMEMORATIVE RETIREMENT T-SHIRT

BRADY GOAT T-SHIRT

McRib SPAM and HAM

2022-01-17T10:27:00.004-08:00

SPAM

T-Shirt

SOLD OUT !!!

FAVORITE AMERICAN DISHES

And SECRET RECIPES

BURGERS TACOS BURRITOS

SPAM - RAMEN

And More ..

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The McRib

"YOU KNOW YOU LOVE It" !!!

TEE SHIRT

"McRib" !!!

T SHIRT

Cheesesteak Sandwich Recipe Sandwiches

2022-01-16T10:59:00.003-08:00

Philly Cheesesteak Sliders

RECIPE

Ingredients :

° 2 lb round boneless roast (or similar)

° 1 pound of sweet peppers (or colored peppers)

° 2 large onions

° 2 cloves of garlic

° 2 tablespoons of Worcestershire sauce

° 12 Hawaiian rolls

° 6 slices of provolone cheese

° 1 stick of butter salt pepper

* Preparation:

Cut the roast as thin as possible. Putting 2 tsp butter in a big skillet on mediium heat. Peeled also chop the garlic and add them to the pan. Peel and cut the onions and put them in a saucepan. Cut off the tops of the peppers, cut them in half and remove the seeds. Cut lengthwise into slices and add to the pot. Cover the pan and stir occasionally, cook for about 20 minutes. Take each roll and divide it in half to make bread.

Butter both sides where it broke. Place in a large skillet over medium heat until toasted. Remove the bun from the pan. Take 1/2 slice of Provolone, fold it in half and place it on toast in the pan and set aside. Repeaat this for rest rolls. Put 2 tablespoons of butter in a large skillet that you used for grilling. Add 1 tablespoon of Worcestershire. Increaase temperature to mediuum hiigh. Add the meat and stir until it is no longer pink. Take a bun. Add the meat on top with cheese. Add the onion and pepper mixture to the meat and cover with the other half. Add salt and pepper to taste.

FAVORITE ITALIAN DISHES

And SECRET RECIPES

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"I'm NOT YELLING" !!!!

"I'm ITALIAN" !!!!

T-SHIRT on Etsy

New York Chopped Cheese Sandwich tShirt

2021-11-08T13:47:00.000-08:00

NEW YORK 'S FAMOUS

CHOPPED CHEESE SANDWICH

TEE SHIRT

In BODEGAS All Over NEW YORK

da BRONX, EAST HARLEM, BROOKLYN & QUEENS NYC

The BODEGA SANDWICH of NEW YORK CITY NY

McRib It is Back Tee Shirt

2021-11-08T10:56:00.004-08:00

McRib

"IT'S BACK" !!!!

TEE SHIRT

"YOU KNOW YOU LOVE IT"

Tucci Negroni is all WRONG !!!

2021-11-03T12:33:00.004-07:00

STANLEY TUCCI Does Not Know How to Make a Proper NEGRONI

Yes it's true. The person who has become popular for making Negroni Cocktails, more than anyone else in the history of mankind, does not even know how to make a proper Negroni. This is scariligous, and shows once again, how people jump on the Band Wagon, so to speak.

I was horrified when I was looking in Tucci's latest book TASTE "My Life Through Food"and saw his recipe for the Negroni. In his recipe and instruction, Tucci cals for 50 milliliters of Gin, 25 millileters Campari, and 25 milliliters Sweet Vermouth with a slice of Orange. "oh my God, I can't beleive it, totally wrong Stanley. The proportions are totally wrong and would make a "Horrible Negroni, and one I'd never ever want to drink." and I've been drinking these bad boys Since 1985, a good 25 years before the Negroni Craze reached the American Shores.

How can you do it Stanley? Everyone who knows anything about a Negroni knows that you use equal parts of Campari, Gin, and Sweet Vermouth, and not and never ever twice as much Gin as Campari, you complete destroy the taste, by completely throwing the cocktail out of balance, a primary prerequisite to any good cocktail. How can you do it Stanley. Futhermore, it is beyond me that the press and general public have practicallymade Tucci the King of The Negroni, and the man doesn't know how to make one. This is horrifying ! Really Stanley? How can you do it.

I've written extensively about the Negroni (in La Tavola), a good 10 years before the Negroni Craze even started. And as I've stated, I've been drinking these wonderful cocktails since the Summer of 1985, on my first trip to Italy. My first Negroni? I remember it well. It was at the Caffe Giacosa (formerly Caffe Cassoni), in FLorence. I went in and sat down. The waiter brought me a menu. I already knew what I wanted, as I had read of the Negroni in an Italian travel guide. I knew it was invented here, and that's what I was going to get. So when the waiter came back, I said, " Un Negroni pro favore." The waiter nodded and, replied, "Prego." A few minutes later he brought me my Negroni, with a few cocktail treats that they serve with cocktails in Italy. I took a sip. Yum, that's pretty good I thought. That was the first. The first of many hundreds to come. Way back then, very few Americans drank Negroni's. There were a few. The well traveled, but nothing like today. It really doesn't make me that happy that everyone and their grandmother drinks them these days. It sort of takes away from their specialness a bit. But what are you going to do" That's the way it is. They're still tasty and refreshing to me. Tasty and refreshing? Well yes. Just don't have Stanely Tucci make one for me. "Yuuk! Not very good. Not a Negrone (the way Stanely makes them).

Sorry Stanley, but you got it all wrong.

... Daniel Bellino "Z" ....

HOW to MAKE a PROPER NEGRONI

1 ounce Campari

1 ounce Sweet Vermouth

1 ounce Gin

ICE

1 fresh slice of Orange

Preparation :

Fill a rock glass with ice.

Add the Campari, Sweet Vermouth, and Gin.

Stir.

Add a slice of Orange, and serve.

NOTE : You can change the proportions a little. Just don't change them up too much, or you will throw the cocktail out of balance, and it will not taste like a Negroni, defeating the whole purpose of making the drink, as is the case with Mr. Tucci's recipe. "It's all wrong. Way too much Gin."

If you wanted to stick around the prescribe recipe of equal parts of Campari, Sweet Vermouth, and Gin, to make a proper Negroni, you can put in just a little less Gin, but not too much less, or you'll change the make-up too much.

Also, it is very acceptable to add a plash of Club Sod on top. Just not too much. Make sure it is just a small splash.

Bitters : Campari

Sweet Vermouth Brands : Cinzano, Marini & Rossi, Antica Carpano.

GIN : Any London Dry Gin. Most popular brands include : Beefeater, Bombay, Gordon's, Tanqueray, and Hendrick's.

Final Note : Negroni's can be made straight-up, or on the rocks, however, 95% of the time, they are served on the rocks.

NEGRONI

POSITANO The AMALFI COAST

COOKBOOK / TRAVEL GUIDE

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Portlandia - Fred Armisten "Everything is Over"

2021-11-03T08:02:00.007-07:00

"Haha HaHa Ha" !!!

"This Bar is OVER" !!!!

"Everything is Over" !!!!

PORTLANDIA

"OVER"

Fred Armisten

"EVERYTHING is OVER" !!!!

SHELL ART is OVER !!!!

"Thanks for Ruining SHELL ART" !!!

"This place is OVER" !!!

The McRib is Back !!!!

"Oh HAPPY DAY" !!!

"The McRib is BACK" !!!!

TEE SHIRT

BICYCLE RIGHTS !!!

"Hey, I'm on a Bicycle. Bicycle Rights" !!!

MAN WITHOUT a BAG

PORTLANDIA

"You Forgot your Bag" ???

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History of Jersey Diners

2021-07-27T10:49:00.004-07:00

The MISS AMERICA DINER

JERSEY CITY, NJ

Inside The MISS AMERICA DINER

JERSEY CITY, NJ

Sitting in his family’s tavern in Bayonne early in 1912, Jerry O’Mahony had an epiphany. He and his younger brother, Daniel, owned several lunch wagons. Towed by horses to choice locations throughout Hudson County, the lunch wagons were doing good business. But it occurred to O’Mahony that the real money might be in designing and building the wagons, not operating them.

Determined to test the hypothesis, the two brothers and a family friend, a master carpenter named John Hanf, built a lunch wagon in the backyard of the O’Mahony home at 7 East 16th Street in Bayonne.

A Jersey City restaurant entrepreneur, Michael Griffin, purchased the first O’Mahony wagon for $800. A contract, dated July 3, 1912, stated the wagon would operate in West Hoboken (today’s Union City), in the vicinity of Paterson Plank Road and Summit Avenue. Three trolley lines intersected near the proposed location. There would be plenty of foot traffic.The transaction helped set in motion New Jersey’s golden age of diner manufacturing, which in turn made the Garden State the diner capital of the world.

In the decades that followed Jerry O’Mahony’s flash of inspiration, nearly all the major U.S. diner builders—including Jerry O’Mahony Inc.—set up shop in New Jersey, producing the factory-built, stainless-steel eateries still admired worldwide. The early diners turned out by O’Mahony and others were gems of American industrial design; often, they resembled gleaming railroad cars. They remain prime examples of Streamline Moderne architecture, a concept emphasizing sleek lines and aerodynamic forms.

The diners reflected the American Machine Age, a period between the two world wars that saw an explosion of innovation and technology. The diner, in essence, became the machine that fed travelers, factory workers, truck drivers and middle-class American families. They emphasized fresh, homemade food and friendly service at an affordable price.

“Diners are more American than apple pie,” says Paterson native Herbert Enyart, whose career as a diner manufacturer began in 1952 at the Paterson Vehicle Company’s Silk City Diner division.

The mobile lunch wagon—like those the O’Mahonys owned—actually debuted in 1872 on the streets of Providence, Rhode Island. But the diner business found fertile ground in New Jersey, thanks to the state’s population density and superior infrastructure. Diners became an integral part of New Jersey’s culture, commerce, mythology and roadside landscape. (Today’s popular food trucks also descend from lunch wagons, carrying on the mobile-meal tradition.)

Robert Kullman, the one-time president and chief executive officer of Kullman Dining Car Company, which his grandfather established in Newark in 1927, describes diners as “community restaurants—places where anyone could gather, feel relaxed and enjoy good food at a fair price.” The best diners, he says, became fixtures in their communities. “That’s what gave diners a special place in New Jersey.”

Garden State diner builders churned out hundreds of neon and stainless-steel eateries from the 1930s to the 1950s. On September 23, 1951, the New York Times estimated there were 6,000 diners in the United States, most of them east of the Mississippi River. The diners served 2.4 million customers each day.

Garden State masterpieces of the era that remain standing today include the Summit Diner, built in 1938 by Jerry O’Mahony Inc. of Elizabeth, and Bendix Diner in Hasbrouck Heights, installed by Pequannock-based Master Diners, circa 1947. Vintage diners like these are modular, prefabricated, fully equipped eateries, built in a factory, then transported and assembled on location.

Other Jersey manufacturers of that golden age included Fodero Dining Car Company (Bloomfield); Mountain View Diner Company (Singac/Little Falls); Swingle Diner Manufacturing Inc. (Middlesex); Paramount Dining Car Company (Haledon); and Manno Dining Car Company (Fairfield).

Alas, tastes change. By the late 1950s, the diner business began to slump. The Northeast market was saturated, and the anticipated Western markets never took off. People in the Midwest preferred drive-ins and fast-food restaurants. Soon, fast-food chains moved eastward and elbowed their way into choice locations, often competing with family-owned diners.

Adjusting to the new reality, diner owners in the 1960s and 1970s opted for bigger structures more akin to restaurants. Kitchens were hidden away, and significantly more seating was added for customers. Such structures had to be built on-site; the factory-built diner was becoming a dinosaur.

Diner aesthetics were changing, too. “In the early 1960s, municipalities didn’t want diners,” says Kullman. Zoning boards, he explains, objected to the stainless-steel, truck-stop image of the classic diners. “They didn’t even want the word diner in the sign.”

As a result, Kullman’s parents, Harold and Betty, created what they called the colonial look, substituting wood-and-brick exteriors for the stainless-steel facades. Interiors got a warmer, family-friendly look, with wood paneling, hanging light fixtures, smaller counters, and larger booths and tables. Words like restaurant and grill replaced diner in the signage.

The ROADSIDE DINER

A colorful, late-1940s Silk City number built in Paterson, the Roadside was trucked to its location in Wall. It was used as a location for the photo shoot for Bon Jovi’s 1994 greatest hits album, Cross Road.

The ROADSIDE DINER

WALL, NJ

As tastes continued to change in the 1960s and ’70s, Kullman rolled out the “Mediterranean” design, with white stone exteriors and red tile roofs. More recently, diner design has gone retro, with renewed interest in the classic stainless-steel look.

The Kullman company, which moved from Newark to Lebanon in Hunterdon County, created an estimated 1,500 eateries over eight decades, producing everything from early lunch wagons to the sprawling, stainless-steel Tick Tock Diner in Clifton, factory built (in seven sections) in 1994. Robert Kullman’s sale of the company in February 2006 marked the end of factory-made diners in New Jersey.

Today, the Garden State has about 600 diners, including factory-built eateries, site-built structures and storefront businesses. It’s hard to tell anymore what constitutes a diner.

Richard J.S. Gutman, whose 1979 book American Diner is considered the first history of the industry, warns not to be “rigid” when defining a diner. He weighs architectural significance as well as intangibles: quality of food and service; affordability; camaraderie between customers and staff; the cozy, compact interior atmosphere; and whether the eatery has a meaningful place in the community it serves.

“The diner has always been this place where people get together to share ideas,” says Gutman. “It’s this everyday, overlooked culture that makes the world go ’round. Diners have evolved architecturally, and menus have changed, but they’ve always been places where people like to go. It’s part of a diner’s mystique. It’s something that goes beyond food.”

So is New Jersey still the diner capital of the world? “Absolutely,” declares Gutman. “Without a doubt.”

The COLONIAL DINER

LYNDHURST, NEW JERSEY

Built in the mid-1950s by Mountain View Diner Company, the Colonial in Lyndhurst retains the look of the period. Keep an eye peeled for this recurring special: shrimp salad on a roll with bacon, avocado, fresh spinach and tomato slices, with a cup of clam chowder on the side. It’s a winner.

The SUMMIT DINER

As painted by Daniel Carvalho

The SUMMIT DINER

SUMMIT, NEW JERSEY

This iconic 1938 Jerry O’Mahony model has an old-school interior, wherein patrons sitting at the counter soak up the invigorating sights, sounds and smells of food being prepared on the flattop grill. Further allure: the mountain of crisp bacon always piled there.

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AL MAC'S DINER

"Justly Famous" !!!

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ANGELO'S DINER

Part of the scene at Rowan University in Glassboro, Angelo’s was

built by the Kullman Dining Car Company in the early 1950s.

The intimate eatery, with its distinctive exterior awnings and oval neon sign,

earns raves for its breakfasts and homestyle dinners.

ROSIE'S DINER

Little Ferry NJ

Rosie’s Farmland Diner in Little Ferry became world famous in 1973 when it was the location for a Bounty paper towel commercial “the quicker picker upper” featuring actress Nancy Walker as the namesake of the diner.

The owner changed the name of the diner to capitalize on the fame. However, fame was fleeting and the diner closed for good in 1990.

The BENDIX DINER

One of The Most Famous Diners of Them All

Than God it Still Stands and has Not Been Ravished by TIme or so-called Progress

On Route 17 in HASBROUCK HEIGHTS, New Jersey

I played the Jukebox and had man a Cheeseburgers has, but my brother Jimmy who goes there often.

still with his wife Linda, has had many more than me. I first started eating Cheeseburgers here with my Dad in the Mid-60s

LEARN HOW to COOK BURGERS and Other DINER RECIPES

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The MISS AMERICA DINER

JERSEY CITY

322 Westside Avenue
at the corner of Culver Avenue and Greenville

New Jersey is said to have approximately 625 diners, more than any other state, and Jersey City has had its share: The Miss America Diner, White Mana Diner, Al’s Diner, Colonette Diner, Flamingo Restaurant, and VIP Diner. The Newark Avenue Diner (a Sterling Diner), at 361 Newark Avenue, was used in the movie Wise Guys and called the "Turnpike Diner." The Tunnel Diner (a Paramount Diner, ca. 1940) at 184 – 14th Street, Boyle Plaza, near the Holland Tunnel, was used for the movie City Hall in 1976.

In 1872, Walter Scott of Rhode Island began the phenomenon of the fast-food eateries when he started a lunch wagon for workers in Providence. The popular lunch wagons soon evolved into stationary eateries that offered 24-hour service in the 1910s. The diners of the 1930s and 1940s displayed an art deco design and the use of stainless steel, tile, and glass for the exterior; Formica paneling, counters and stools, booths with jukeboxes, and tables with napkin dispensers and ketchup became synonymous with the interiors of the diners.

The Miss America Diner is an example of the "Streamline" style of diner manufactured by Jerry O'Mahony during the 1940s. According to James P. Johnson, "In 1913, Bayonne's Jerry O'Mahony [1890-1969] noticed the resemblance between the local roadside lunch wagons and the railroad dining cars and coined the word diner" (113). His production of former trolleys or electric streetcars into restaurants, Johnson remarks, began in a local garage: "O'Mahony kept the wheels on his diners so they could both avoid building codes and change locations. . . . [He also] encouraged his buyers to leave the doors propped open to attract those who dreaded the male-dominated atmosphere. By the 1920s, O'Mahony and others added tables and booths to attract the fairer sex" (113-114). He moved his business to Elizabeth, NJ, and manufactured hundreds of diners there until 1956.

The Miss America Diner is "the best diner in New Jersey . . . . There’s no first runner-up either," writes Peter Genovese, author of several works on roadside architecture (New Jersey Curiosities 32). In many respects, it meets the criteria for diners of the "golden age" in the 1940s as defined by Genovese: "Diners were long, low, 'fluid looking' structures with no hard edges, all corners were rounded. One design trade of this time: the generous use of reflective surfaces" (Jersey Diners 25).

With its classic-looking design and décor, the Miss America Diner has been the setting for several television commercials, including promotional campaigns for Cherry Seven-Up and Tums. The interior of the original section of the diner retains most of its original features such as the white Formica-paneled recessed ceiling with peach trim, peach patterned terrazzo floor, gray Formica counter, stools, tables, and lighting. The peach booths and wood blinds have been replaced and the jukeboxes and soda dispenser removed. Over the years, the favorite food choices of customers who call the Miss America "the Old-Fashioned Diner with the Home-Style Cooking" have been said to be its breakfast specials, meatloaf, and chocolate cream pie.

According to waitress Marilyn Borelli, a more than thirty-year veteran at the popular eatery, the diner dates back to 1942. It was originally called the Joe Cherico Diner for the owner. When Fritz Welte, a German immigrant, bought the diner from Cherico, he renamed it the Miss America Diner to honor his adopted home. A nephew, Alfred Welte, and his wife Helga Welte, later purchased the diner from Fritz. According to Mrs. Borelli, the diner was then sold to three individuals of Greek ancestry (Andy, Peter and Tony). Tom Carlis became the diner's next owner until he retired in 2002. In the early 1990s, Carlis and his co-owner Sam Galatis expanded the stainless steel diner with a 40-seat dining room decorated in blue Formica.

The next owner of the diner was Miquel and Monica Figueroa. In 2005, it was purchased by Christos Stamatis, the former owner of Constantine's Restaurant in nearby Bayonne. Since 2014, Tony Margetis has become the owner of the local landmark. Margetis is the former owner of the Colonette on Rt. 440 in Jersey City

The New Jersey City University campus now extends from Kennedy Boulevard to the corner of Westside and Culver avenues where the Miss America is located. The diner, in fact, is surrounded by the right angle of the university's Athletic and Fitness Center, and serves members of the university community among its patrons.

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"MICK JAGGER LOves the DISCO FRIES"

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CLIFTON, NEW JERSEY

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2021-05-23T09:25:00.005-07:00

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History of Jersey Diners

322 Westside Avenue at the corner of Culver Avenue and Greenville

Help Support this SITE - Donation

Elder Burgers Seoul Korea Recipe

Best Fried Chicken in 50 States USA

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322 Westside Avenue
at the corner of Culver Avenue and Greenville