Interesting facts about saffron and how to use it
The most expensive spice in the world is also one of the most useful and versatile in taste. It is self-sufficient, its rich tart and slightly burning intense taste is highly valued, and saffron also gives dishes a beautiful warm yellow color. What kind of spice is saffron - find out in our interesting facts.
Facts about Saffron
This spice is dried stigmas of flowers.
Saffron is made from a special kind of crocus. To get 1 kg of spice, you need to collect about 100,000 flowers, which are processed by hand and then dried over the fire or in braziers, where even one mistake will lead to loss of the crop. Such a laborious process makes it the most expensive spice in the world.
The highest quality and most delicious saffron is considered to be from Spain and then India. Crocus fields here are located in south-central Spain and in Kashmir. Less fragrant but inexpensive, is considered a spice from Iran, Pakistan, Italy and France.
Saffron is included in the recipes of all major growing regions - they cook paella, biryani, soups, stew meat, and poultry, and prepare curry with it.
Despite the mild aroma, it has a very intense taste. For one dish, you can take only 3-4 stigmas. The taste contains deep spicy overtones, and the aroma is vaguely reminiscent of laurel and flowers.
Saffron is an excellent natural preservative. Food prepared with it can be stored for a long time without refrigeration.
Saffron is a costly spice and is usually bought in grams. The price for one kg fluctuates, but usually, it is not less than a few hundred dollars.
The average price per gram starts from 6 dollars and depends on its quality and country of production.
With regards to the price per kilogram - you can find a spice at a price of around 205 dollars.
Where to add saffron
In ground form, it can be added during the cooking process, especially for stewing and boiling recipes.
Saffron stigmas need to be soaked before use. 3-6 stigmas should be poured with 20-30 ml of hot water or boiling water and let it brew for at least 5 minutes. Add orange concentrated liquid to the dish you are preparing.
The spice also has medicinal properties. In folk medicine, saffron has been used for many centuries, it is included in hundreds of recipes for treatments. The most distinguished are its disinfecting properties, a beneficial effect on the skin and the normalization of metabolic processes in the body.
Saffron can be found in dietary supplements - for example, iHerb sells vegetable capsules with the saffron extract.
According to the information from the manufacturer, the vegetarian dietary supplement increases energy and mental activity, supports the nervous system (which is important for perpetually twitchy office workers), improves mood and eliminates stress.
However, we remind you that dietary supplements are not a universal and individual thing, and it is better to consult a doctor before taking them.
What can replace saffron
There is a much cheaper analogue of saffron - turmeric. It is quite budgetary, is available in any grocery store and gives the dishes a pleasant tart flavor and beautiful color.
With regards to taste, it is better to combine turmeric with other spices for a richer taste of the dish. Alternatively, take a curry seasoning that contains turmeric and a mixture of other spices.
If you are looking for a substitute for saffron in paella or pastries, take turmeric - you will not lose.
The history of Saffron
This is the most aristocratic seasoning, which is often worth its weight in gold. However, saffron also has a hidden history. It has been used for centuries as a coloring agent, a luxurious self-tanner, and even as a serotonin stimulant. And this is true - all of the above refers to those very fragile reddish threads that are removed from the center of the purple crocus flower.
The origin of saffron is a mystery. Contradictory statements name various regions of a wide semi-desert belt as the original place of growth of this plant, ranging from Greece in the eastern Mediterranean to Central Asia. Today, the vast majority of saffron is still grown in this belt, with Iran being the largest producer in the world.
However, in the sixteenth and seventeenth centuries, the center of the "saffron universe" temporarily shifted from the sun-drenched Mediterranean to rainy, foggy England. One particular region of England has become world famous for its saffron. In fact, every autumn its entire territory was covered with a carpet of purple petals. This fame was so great that the local trading town of Cheping Walden was eventually renamed Saffron Walden.
However, by the beginning of the nineteenth century, the saffron fields in Britain were completely destroyed. Two hundred years later, the restless British geophysicist David Smale decided to try again to cultivate English saffron. Theatlantic.com correspondents met with him right in the field, located in one of the protected corners of Essex, to learn how saffron is grown, how it is harvested by hand and dried, as well as about the "battle" that Smale is leading to to revive the lost art of successfully growing saffron in the damp soils of England.
Smale also said that "crockers," as the locals called the saffron pickers, have to take breaks during packing to keep from laughing. "This plant has a special aroma," said Smale. scientific data, and an absolutely amazing story.
Saffron - How is it stored?
Saffron should be kept away from light and extreme temperatures, tightly closed, preferably in a glass container.
Saffron - How is it used?
As much as possible, add it towards the end of the preparation period to avoid destroying the flavor.
The smell of saffron brings fresh earth, accompanied by a pleasant and refreshing breeze. The stamens are wide at the base and sharp at the tip when dry.
Saffron - the intensity of the pigment
The International Organization for Standardization imposes parameters that measure the intensity of the filament pigment: the more intense, the more valuable. The value scale is worthy of consideration especially when counterfeiting methods are so vast.
Saffron consists of the three pistils of the crocus. They are delicate, similar to filaments, each 2.5 - 4 cm long. They have an intense reddish-orange color, which is uniform for good quality saffron. Saffron with white stripes or discolored spots is of inferior quality, and when white threads appear in the saffron powder, this is a sign of counterfeiting. The aroma is strong, similar to that of honey and the taste is strong, honey, slightly bitter.
The benefits of saffron
Saffron is the most expensive spice in the world, a kilogram costing around 4,000 euros. About 150,000 flowers are needed to collect a kilogram of dried saffron. Luxury spice contains iron, volatile oils, proteins, sodium, potassium, vitamins B1 and B2, phytohormones. Here are some of the benefits of saffron:
1. Destroys cancer cells
According to The Telegraph, several substances found naturally in saffron have anti-cancer properties - inhibiting the growth of cancer cells.
2. Inhibits fat deposits and lowers cholesterol
Curcumin can also stop the spread of fat cells in the body.
3. Helps the heart and neurons
Added to food, saffron has a tonic effect on the heart.
4. Prevents blindness in old age
Several studies have shown that saffron improves vision and prevents macular degeneration, the most common cause of blindness, especially in the elderly.
5. Treat depression
Saffron tea has long been used to treat depression.
6. Improves blood circulation and regenerates the skin
In Chinese medicine, saffron is used to improve blood circulation.
7. Helps digestion
Saffron infusion facilitates digestion and is a good natural remedy for those suffering from bloating or constipation.
8. Healing in erectile dysfunction
The Greeks and Arabs used saffron as an aphrodisiac because it has hormone-like properties.
9. Anti-drunk medicine
10-15 g of saffron pistils, soaked for 3-4 hours in alcohol (50 ml) and administered on an empty stomach before a party prevent the onset of drunkenness and can induce repulsion to alcohol abuse.
Do not consume more than two grams of saffron a day. Saffron can also cause abortion, so pregnant women should avoid it.
Who among us would refuse practical advice that is sometimes so necessary? Probably only the one who knows everything in the world and does not need hints, but there are probably only a few such people. Therefore, we want to share with you culinary life hacks that will surely come in handy if you decide to conjure in the kitchen.
Recommendations for rolling stuffed pita bread that you can fry and get yummy
If you have a man-shaped cookie cutter, then you also have a deer cookie cutter. Amazing, isn't it? Take a look at the photos below to understand how it works.
Use an apple slicer to cook chips
You can make grilled cheese in a waffle iron
Two frozen pizzas and one baking sheet? Not a problem!
Store grapes in the freezer to use as ice cubes in your wine. And when you're done drinking, you can eat wine grapes.
Just look at this!
When you've finished with a can of mustard, don't throw it away, but make a delicious salad dressing with just 4 ingredients: leftover mustard, apple bite, butter and jam (or berry mixture)
- In a mustard jar, add 15 ml of jam (preferably from sour berries).
- Fill the jar 25% with apple cider vinegar.
- And 75% vegetable oil.
- Close the jar with a lid and shake vigorously for 30 seconds.
- Enjoy the delicious dressing that can be kept in the refrigerator for up to 3 weeks!
If you really feel like making a homemade hot dog but don't have buns, baked potatoes can be a great alternative.
Empty ketchup bottles make great batter dispensers
Grind some white rice in the grinder to remove odors.
If you want your French toast to have a delicious golden crust, add a little brown sugar to the egg before dipping the bread in this mixture.
In the event that you like grilled fish, but you do not want to suffer, cleaning the grill, just make a lemon "pillow" by placing the fish on it
The case when the lid is too small for the pan
Use a spoon to secure the strainer
If you prefer to cook rice in bags, then this life hack will tell you how to let the water drain.
Use parchment paper to keep the meat from sliding out when you beat it
Cooking meatballs? Lubricate your hands liberally with oil. The meat will not stick to your hands, and you will get a smooth, uniform meatball texture
If you need to cook perfectly shaped scrambled eggs, then use onion rings
What are the best fast lunch ideas to try?
Lunch is a meal that some very busy people neglect. Other people make a fuss if they don't get a delicious meal. The dinner recipes that we have collected for you will seduce the former and appease the latter.
Easy Chicken Salad
A step-by-step recipe with a photo of cooking chicken salad in a fragrant dressing at home. The soy-lemon dressing adds a special piquancy to the dish, which favorably emphasizes the taste of the dish. Of course, the salad can be dressed with ordinary mayonnaise, sour cream or even sunflower oil. However, using the proposed sauce, you will bring new fresh notes. Moreover, such a sauce is universal, it can be seasoned with almost any salad, and familiar dishes that have become boring for a long time will sparkle with a new interesting taste.
Ingredients for preparing a tender chicken salad in a fragrant dressing:
- Boiled chicken fillet - 1 pc.
- Processed cheese - 100 g
- Eggs - 1 pc.
- Cucumbers - 1 pc.
- Green onions - 5-7 sprigs
- Mustard grain or pasty - 0.5 tsp.
- Soy sauce - 2 tbsp. l.
- Vegetable oil - 3 tbsp. l.
Wash green onions, dry and chop finely. Wash cucumbers, dry and cut into cubes with sides of 0.5 mm. Boil eggs. Cool, peel and cut into cubes the size of cucumbers. Cut the melted cheese into cubes of the same size as all the products. Boil the chicken in salted water and set aside. Then cut into pieces or tear along the fibers. Combine all foods in one bowl. In a small bowl, mix the mustard, soy sauce with vegetable oil and season the ingredients. Toss the chicken salad in the soy-lemon dressing, chill and serve.
The Quinoa, Avocado, and Cherry Tomato Salad
The Quinoa, Avocado and Cherry Tomato Salad recipe is presented in the Salads category, and it will take you no more than 15 minutes to prepare this dish. To make this dish at home according to the recipe from the author Evtushenko, you will need: quinoa, ripe avocado, cherry tomatoes, quail eggs, a handful of salad mix, half a bunch of parsley, lemon juice, olive oil, dry Italian herbs, a mixture of ground peppers, salt.
- 150 gr. kinoa1 pc.
- ripe avocado 250 kg.
- cherry tomatoes 6-8 pcs.
- quail eggs 3 pcs.
- salad mix to taste
- half a bunch of parsley
- 1-2 tbsp. l. lemon juice
- 2-3 tbsp. l. olive oil
- 1/2 tsp dried Italian herbs to taste
- ground pepper mix
- salt to taste
Rinse the quinoa with cold water (to remove possible bitterness), add water and simmer for 15 minutes. Salt at the end. Cut the avocado into small cubes, and cherry tomatoes in half. Boil the sawn eggs, you can leave the yolk slightly watery, it will be even tastier. Cut in half. Let's prepare the dressing. Chop the parsley very finely, add olive oil, lemon juice, salt, pepper and Italian dry herbs to it. Add the dressing to the cooked and cooled quinoa, mix. Now add avocado, tomatoes and salad mixture, mix and taste for salt. Add if necessary. We spread the salad on plates, lay the quail eggs on top.
Cauliflower rice is just a godsend for those who follow a healthy diet. Similar in appearance to rice or couscous, this vegetable side dish is much healthier, lower in calories, carbohydrates, and sugars, and higher in fiber. It goes perfectly with meat dishes, and in itself it turns out very tasty if you mix it with herbs and roasted almonds. In addition, cauliflower rice is a great way to introduce a healthy vegetable into the diet of children who, to put it mildly, do not favor it. Mix it in half with regular boiled rice and serve as a side dish. Little picky people are unlikely to notice that not all the rice in the plate is real.
Ingredients for the recipe:
2 small cauliflowers, broken into florets, strong stems discarded (about 8 cups florets)
3 art. l. olive oil
1 bunch green onions, chopped, white and green parts separated
1/4 st. chopped almonds
1/4 st. chopped parsley
Pulse the cauliflower in the bowl of a food processor until coarse crumbs are about the size of a grain of rice (see note). It should turn out 6 - 7 tbsp. cauliflower rice. Heat olive oil in a large skillet over moderately high heat. Stir in the white parts of the onion and fry until lightly golden, about 2 minutes. Add cauliflower, 1 tsp. salt and a little black pepper. Stir to coat cabbage completely with oil. Cover and cook, stirring occasionally, until cabbage is tender but still crumbly, 6 to 7 minutes. Meanwhile, toast the almonds in a small skillet over moderate heat, stirring constantly, until golden brown, about 3 minutes. Remove the cauliflower from the heat and stir in the green onions, parsley and toasted almonds. Transfer to a large bowl and serve.
Arugula, Tuna, and Avocado Salad
Easy, beautiful salad of tuna, avocado, tomatoes and arugula recipe. Ideal for a festive table, as a light snack. In general, this is a Spanish salad called "Timbal". It looks beautiful, it cooks very quickly (you don’t need to cook or prepare anything in advance), and most importantly, it’s tasty and healthy! Save quickly so you don't forget!
Avocado (large) - 1 or 1.5 pcs.
Cherry tomatoes (the sweetest) - 10 pcs.
Canned tuna in oil - 1 can (170g)
Arugula - 1 bunch
Garlic - 1 clove
Lemon juice - 1-1.5 tsp
Olive oil - 1 tsp
Sea salt - to taste
Black pepper - to taste
How to cook tuna, avocado, tomato and arugula salad recipe step by step:
We cut the avocado in half, remove the stone, take out the pulp with a spoon and knead it with a fork / spoon in mashed potatoes. Add lemon juice, olive oil, crushed garlic clove. Salt, pepper and mix. ⠀ Cherry tomatoes cut into small cubes (you can also take ordinary large tomatoes, but they are less sweet and you will need to peel them, remove the hard core, seeds and drain the juice). We transfer the tuna to a plate and drain most of the oil (so that the salad does not float during assembly) and knead a little with a fork. I collected the salad in a serving ring, but it can also be served in portioned cups, here, as you like. Put a layer of mashed avocado on a dish, then spread a layer of cherry tomatoes, and on top - tuna. We take off the ring. Decorate with arugula leaves. ⠀
Black Bean and Corn Quesadilla
Quesadillas are especially popular in the southwestern United States. Here it is cooked like the traditional Mexican version, only sometimes local ingredients may be included. This recipe has a lot of vegetables and no meat. However, if desired, you can add, for example, cooked chicken. Sour cream sauce only enhances the pleasure of an already tasty quesadilla, which definitely cannot be called bland. If the dish seems too spicy, reduce the amount of dried red pepper. In any case, by preparing such a quesadilla, you can arrange a real feast for the taste buds.
Ingredients for the recipe:
4 wheat tortillas with a diameter of 25 cm.
- 450 gr. black beans with spices, mashed
- 2 tbsp. l. olive oil, extra for grilling 1 small red bell pepper, diced
- 1/2 red onion, diced
- 3/4 st. corn kernels (about 1 ear)
- 2 tsp crushed dried red pepper
- 1 tsp ground cumin
- 1/2 st. chopped cilantro leaves
- 1 st. grated cheese
Sour cream with lime and cilantro
- 1/2 st. sour cream
- 1/4 st. chopped cilantro leaves
- Juice from 1/2 lime
- A pinch of salt
Heat olive oil in a large skillet over medium heat. Saute bell peppers and onion until soft, about 5 minutes. Add corn, dried red pepper flakes, cumin, salt and pepper to taste. Stir and sauté for 3 minutes. Move everything to a bowl and add cilantro. Heat a 2-burner long cast-iron grill or large skillet over medium heat. Lay 2 tortillas on a work surface and evenly coat them with the roasted black bean paste. Place the tortillas on the griddle, buttered side up (if using a saute pan, place one tortilla first). Cover evenly with the onion and pepper mixture, then sprinkle with cheese. Top with another tortilla, spread with black bean paste, and cook until cheese is melted, about 4 minutes. Turn the quesadillas over to fry them on the other side. Cut each into 8 triangles, sprinkle with cilantro and serve with sour cream sauce.
Are you interested in the best pizzerias in New York? Indeed, New York is a city of pizza lovers. Each resident chooses their favorite place. In all pizzerias, you can order pizza in slices, but there are places where you can spend the whole evening. Read about the best pizzerias in New York below.
New York pizza has little in common with thin Italian pizza. In an authentic Pizza slice - sauce, cheese, and dough and portioned pieces of such a size that you can eat one crust. There are hundreds of pizzerias in the city, but only those that are popular among the city's residents deserve the title of a real New York one. Below you will find a list of places where you can taste “the same” pizza.
How many pizza places are in New York City?
According to the U.S. Department of Agriculture, there will be 78,092 pizza restaurants in 2020. Nearly 53 percent of these restaurants will be independent. According to industry reports, chain restaurants – those with ten or more locations – will have 36,213 locations in 2020.
What are the most iconic pizza places in New York City?
New York is not only full of expensive and fine restaurants but also small pizzerias on the corners of busy streets. The history of one of the most famous and oldest pizzerias in the city, which you have probably heard about more than once.
Pino "Joe" Pozzuoli immigrated to the US from Naples in the mid-1950s. When he moved to America, he first renamed himself, Joe, as Pino is the Italian form of the name Joseph. Joe began working in pizzerias throughout the Northeast, and by the 1960s, he was personally coaching the best pizza chefs in the area. In the early 1970s, he moved and opened Joe's Pizza at the intersection of Bleecker and Carmine Streets in Greenwich Village, Manhattan. He liked setting up pizzerias in unique neighborhoods like Greenwich Village, which has a diverse population.
Joe and Pat’s Pizzeria
Another place in New York has ceased to please connoisseurs of good pizza for more than half a century. The restaurant's decor is made in the Mediterranean style and sets the visitors in a positive mood as if transferring them to the cozy towns of the Italian coast. The owners and employees of the pizzeria come from the same family and are always happy to keep up the conversation in English and Italian. A feature of Joe and Pat's is a pizza cooked in the shape of a heart. This underlines the chef's love for this dish. Like Grimaldi's, you won't be able to order a single bite at this restaurant. Going to Joe and Pat's, be prepared to beat the whole pizza or share it with a "brother in misfortune." In addition to delicious pizza, the restaurant's menu is rich in traditional salads and hot dishes, allowing guests to taste other delicacies of Italian cuisine.
According to the owners of this restaurant, the skill of cooking pizza on coals is a dying art. It is this skill that Grimaldi's chefs are proud of. The pizza here is distinguished by a light smoky flavor and the thinnest crust, which is impossible to achieve by baking the dough in a gas or electric oven. This high quality of the product is gained through coal from Pennsylvania, the highest quality on the planet. Each of the three New York restaurants burns about half a ton of coal every day, allowing heating of the ovens to 650 °C. The result is satisfied smiles on the face and excellent guest reviews. It's no surprise that queues for restaurants start to form long before they open!
According to the Zagat rating, for eight years now, Di Fara has been at the top of the list of the best pizzerias in New York. The restaurant owner comes from an Italian family of bakers and pizza makers and has even won the title of "rock star" among local fans. He makes his pizza for the restaurant's customers. And on those rare days when House DeMarco is away on business, the pizzeria is simply closed. All restaurant recipes are based on family traditions passed down from generation to generation and are kept in the strictest confidence. The ingredients are imported from Italy, which provides an indescribable authentic taste of the finished product.
When ordering a whole pizza at Di Fara, you will be given a choice between a round and square ($4 more expensive) shape. Remember also that there is no menu as such in the restaurant. All pizza is automatically served as plain (the combination of cheese and tomato sauce already described above). If you want something more interesting, you will have to choose the desired filling for a fee. Fans of the restaurant simply call the local pizza "di best"! Restaurant rules allow you to bring your wine or beer. This will enable you to have a pleasant and cheap time while waiting for a tasty piece!
This relatively new (by New York standards) pizzeria was opened in Manhattan by enthusiastic cousins in 2008, followed two years later by second and third establishments in the Chelsea and Greenwich areas. The menu full of improvisation will surprise you with juicy broccoli and pecorino cheese sandwiches and the culinary intrigue of the restaurant - artichokes stuffed with cheese. This delicacy is also served with spinach on one of the restaurant's pizzas. Or maybe you prefer crab stuffing? How about pizza with meatballs and parmesan? In any case, be prepared for long lines, as the place is already trendy. This is perhaps the only minus of the restaurant.
If you do not want to waste time in line, come at 3 am or order home delivery. The restaurant is open and delivers 24 hours a day!
The history of the creation of this pizzeria has a romantic touch. Its owner and chef, Mark Yokano, volunteered to save his childhood favorite candy store from the rock of chain restaurants and decided to buy out the premises by opening an independent restaurant in it. Mark had to spend days and nights learning the art of making the most delicate dough in a traditional brick oven. However, his efforts paid off. Lucali instantly won the hearts of the area's residents and became famous for its great pizza throughout New York. The central place in the pizzeria's interior is occupied by the chef's desk, where this cherished dish is prepared in front of the visitors. The playful elements of the former candy store show through, giving the restaurant an air of freedom and spontaneity.
When you stop by Lucali for lunch or dinner, you can taste either the traditional pie or its sub-varieties wrapped in a cheburek (calzone). You will not find any other types of pizza or dishes here. In addition, all toppings are offered separately. But, as in Di Fara, you can bring your booze and spend the whole night in this homely restaurant.
The pizzeria is located in the hipster area of Brooklyn - Bushwick. From the outside, the restaurant resembles an old garage. If you love thin crust pizza, then Robrta's is a gourmet paradise. Many ingredients are grown in a small garden right on the roof of the establishment. Pizza is not sold in slices, but in small individual portions. If you are in the eternal search for culinary delights, then you can safely go here.
Gennaro Lombardi opened the first pizzeria in the United States in 1905. Since then, the restaurant has changed its location, but the descendants of the family follow the traditions and cook pizza in an original way - in a coal oven. Lombardi's only sells whole pizzas, so it's worth going here for dinner with friends.
Giuseppina's owner and founder, Chris Iacono, proudly celebrates his apprenticeship at his brother's pizzeria, Lucali, for his craftsmanship. Chris Iacono's use of top tier ingredients, such as a cheese blend of low moisture mozzarella, homemade fresh mozzarella and imported Italian parmigiano reggiano cheese, as well as hand-cut pepperoni, fresh mushrooms, Italian olive oil and fresh basil, is evidence of commitment Giuseppin quality. The incomparable sauce comes from a secret family recipe handed down to the owner from his grandmother named Giuseppina.
NY Pizza Suprema
Very unexpected to find one of the best pizzerias in the city next to Pennsylvania Station. I learned about NY Pizza Suprema when I read about a guy who tried every pizzeria in Manhattan in two years. This place received very good reviews, and I had a desire to visit there urgently. The guy was right, it's really delicious here! Each pizza is excellently crispy, and the highlight of this place is the fragrant and slightly spicy tomato sauce. Try at least one slice of margherita pizza before you start ordering pepperoni.
John's Pizzeria of Bleecker Street
The interior of the pizzeria, also known as John's Pizza, is decorated with wood paneling and colorful paintings. Hipsters, artists, elderly Italians and many celebrities spend time here (at least I saw their photos on the camps). Here they canceled the sale of pizza in slices, so you can only order a whole one, such a portion will be enough for two or three people. All dishes are baked in a brick oven. This traditional method covers the edges of the pizza with a perfect, crispy, golden crust. John's Pizzeria prepares every dish in a traditional style. The pizza here is more refined than the American types. All ingredients used are exceptionally fresh. Hot sauces and premium cheese are used. The most popular dish is cheese pizza, for a change you can add toppings. You can also order a bottle of inexpensive wine.
Lombardi collaborator (and Neapolitan) Antonio Totonno Pero perfected the pizza recipe, and in 1924 he opened his place. Totonno's is still owned by the same family, although temporarily closed by Hurricane Sandy. It uses tomatoes imported from Italy, handmade mozzarella cheese, and dough made daily on the premises, but the crust is plump and thick rather than the usual thin plate (starting at $19.95). Totonno's should resume in the next couple of months. Cash only, no slices.
L&B Spumoni Gardens
The square pie at Spumoni is a classic Bensonhurst, one of the best Sicilian slices in town. Ludovico Barbati immigrated to the US in 1917 from Torella dei Lombardi, Italy. In 1939, he purchased property on 86th Street in Brooklyn to sell his spumoni (Italian ices); in the 1950s, his business expanded into a second building, which is now a pizzeria.
The pizza is still delicious: sweet tomato sauce covered in clear rectangles with a crispy toasted bottom, topped with melted mozzarella and a dash of parmesan. Slice $2.25, half tray $19, full tray $36. Credit cards, slices available.
Top 10 Pizza Places in America You Have To Visit
10. Big Lou's - San Antonio, TX
A Texas pun would be too easy, so we'll just say that Big Lou in San Antonio has some of the biggest pies. Not just a novelty, there are some pretty cool flavor combinations here, like bbq with pickles. But having a pizza that devours the table and produces slices over a foot long is everyone's dream, right?
9. Antico - Atlanta, Georgia
There are several impressive pizzerias in Atlanta. Antico in Atlanta is a small, casual pizzeria that serves super authentic Italian pizza. Cooked in a wood fired oven, the lovely chewy crust has those tender pieces of dough that give the crust a lot more flavor. There are a few variations on the menu, such as those filled with spiced meats or vegetables, but the Lasagna pizza, with bright slices of aged meat and ricotta cheese, is a real gem, unique to Antico. Topping substitutions are not particularly important here, and when you try a piece of any well-balanced pie, you will completely understand why.
8. Picco - Boston, Massachusetts
Picco in Boston takes two whole days to prepare the crust for the brick oven. The dough is fermented, which adds flavor. Flame-fried onions, shallots, garlic, sour cream, bacon and gruyère are an Alsatian pie that may be Picco's most popular. Every dish - from pizza to salads - is a beautiful work of art, combining color and artisanal ingredients. Even the ice cream is homemade.
7. Cloverleaf Pizza - Macomb, MI
Detroit-style pizza can be enjoyed at Macomb Michigan's Cloverleaf Pizza, which was inspired in the 1940s. Pies are more in the form of giant rectangles, as well as in places where sauce and cheese are sold. Topping your pepperoni pie is highly recommended.
6. Mulberry Street Pizzeria - Beverly Hills, CA
Perhaps one day you'll be traveling Beverly Hills - don't leave without grabbing a slice of thin-crust pepperoni from Mulberry Street Pizzeria. Quiet and surprisingly affordable, they make more New York-style variations and also have the best meatballs that customers regularly talk about. You might even see a celebrity or two munching on their favorite comfort food.
5. Ken's Artisan Pizza - Portland, OR
Portland Oregon has its fair share of eclectic eateries, so you bet they have a selection of pizza spots. Ken's Artisan Pizza combines authentic Italian wood-fired pizza with fresh, seasonal ingredients. The combinations are sometimes unexpected, but quite refreshing. Brooklyn has tomato sauce, mozzarella, Fra'Mani capicollo, marinated jalapenos, and that unexpected factor, some honey. Perfection. Don't miss Affogato for dessert - a local cup of coffee with brown sugar ice cream.
4. Slab - Portland, ME
Now on to another Portland on the east coast where you'll find Slab, a Sicilian-style restaurant with pizza and street food. The dough is hand-kneaded and grown in an "old world" style to reflect its true origins. Your typical slice comes with tomato sauce, mozzarella, provolone, and oregano, but you have choices for other toppings like savory provolone and sausage. Not a deep dish and not a thin crust, the classic slab-style pizza is perfect in the middle.
3. L&B - New York, New York
The L&B in Brooklyn, NY is refreshing on a classic if you want to shake things up a bit. The sauce comes on top of the cheese, fully blending the expected textures of the pizza while retaining phenomenal flavor.
2. Pequod's Pizza - Chicago, IL
Pequod's Pizza is for everyone who loves deep food and naturally in Chicago. Cheese, sauce, and caramelized crust fill the cast-iron platter that includes all of the "pan" pizzas, and you're likely to be stoked with a knife and fork. Deep dish pizza is amazingly delicious, and you'll taste some of the best at Pequod's. Starters and thin crust pizza are well received in this cozy place, but really deep dish pizza and pepperoni is the way to go.
1. Joe's Pizza - New York, New York
New York City is undeniably an amazing place to eat cheesecake, but to be honest, the choice of great places to do so is overwhelming. Joe's Pizza on Carmine Street has been around since the 1970s and is a community staple, so it's a good choice that's also easy on the wallet. Nothing beats the simplicity of a generous slice of New York-style cheese with just the right amount of sauce. Authentically cooked in a brick oven, the joint and pizza are no fuss and absolutely delicious.
A balanced diet with the right foods is the cornerstone of a healthy body. True, different peoples have very different taste preferences, and food that is considered healthy and useful in one part of the world may not be consumed at all in another. Although, of course, something in common is found in the cuisines of most peoples of the world. Bemorepanda collected some interesting facts about different products.
1. If you find it difficult to wake up in the morning, one fresh apple will help with this task even better than a cup of strong coffee.
2. Coffee and tea are quite addictive in many people.
3. Puffer fish is considered the most dangerous food in the world. If not properly prepared, you can easily die by eating just a bite. Fugu is only served in the best restaurants in Japan.
4. Nowadays, many additional ingredients are added to bread, one of the staple foods. One of these food additives is a product of duck feather processing.
5. Honey, so popular in many countries, is the semi-digested pollen that bees regurgitate.
6. In an especially large dosage, coffee can easily be poisoned.
7. In a number of Asian and African countries, insects, cooked in one way or another, are quite common and demanded food product.
8. In total, about 2 thousand species of plants for food are grown in the world.
9. Natural food colors are made not only from plant materials, but also from insects, in particular from some species of beetles.
10. Over the past decades, the content of nutrients in food has decreased significantly, as the priority is to reduce costs, not improve quality.
11. Some varieties of green apples shine so beautifully because a gene from a salmon fish has been inserted into them.
12. Apples, as you know, are very useful, but their bones are poisonous, especially in large quantities.
13. The usual orange carrot was once purple. Its orange varieties were bred by people, not nature.
14. We often decorate our meals with fresh herbs. This is a very old tradition - for example, the ancient Romans used parsley for this purpose.
15. The smell of garlic repels mosquitoes. However, it sometimes scares people off too).
16. Dairy products are not in demand in most Asian countries, with the exception of the Philippines.
17. Oysters are indeed a natural aphrodisiac, and quite powerful.
18. Apples and peaches absorb more pesticides as they grow and ripen than any other fruit.
19. Onions, when cut, release a corrosive gas that irritates the eyes, which is why tears come to them.
20. Of all meat products, the top 3 most popular are chicken, beef and pork.
21. Bananas are very popular in many countries. In India alone, they are grown over 20 million tons annually.
22. Bananas, melons and watermelons are botanically referred to as berries, and tomatoes are referred to as fruits.
23. Among all fruits, apples are the first in the world in popularity. Oranges follow with a small margin.
24. Honey can be stored longer than any other food. Subject to a number of conditions, it may not deteriorate until 2000-3000 years.
25. In Southeast Asia, hot peppers are included in almost all dishes.
Each of us relates to coffee differently. Some brew coffee only on weekends and holidays. Someone cannot wake up without coffee and starts every morning with a cup of aromatic drink, while for others, coffee is a lifestyle, and they do not part with a glass of coffee all day long.
How to Choose The Best Coffee for Your Lifestyle and Preferences
The same kind of coffee can cause completely different feelings in two people: from delight to complete rejection. Each person has their taste preferences, habits, and sensitivities. For some, coffee must be vital. For some, it is light and with notes of honey, while others prefer a soft, balanced, and creamy taste. There can be a considerable number of requests, but, fortunately, there are so wide varieties of coffee and various mixtures that for everyone you can choose "your" coffee. So when selecting a combination, every nuance matters the type of coffee and its origin, the composition of the mix, the degree of roasting, and freshness. Knowing these features will help you better navigate the wide variety of blends in the future and find the proper coffee for you.
When choosing coffee, first of all, pay attention to the quality of the packaging.
For packaging their coffee, manufacturers use various materials: paper and plastic bags, foil, sealed packs with a valve, aluminum cans, and barrels.
Coffee in a paper bag cannot be stored for a long time. This type of packaging is not hermetic, and air quickly penetrates it, detrimental to coffee beans. After a few hours, the coffee will lose most of its aroma, and you won't be able to recognize its authentic taste.
Also, do not store coffee in a plastic bag. Light penetrating the package walls adversely affects the grains, changing their taste and aroma. In addition, coffee beans emit gases after roasting, and if they cannot get out of the package, the coffee will go wrong.
A tightly sealed bag with a valve is the most common type of packaging used by large manufacturers who monitor the quality of their products. This type of packaging protects coffee during transportation, does not allow air and light to penetrate inside the packaging, and excess gases escape through a special valve.
Only exclusive premium varieties are packed in aluminum cans and barrels. Canned blends have more protection than bags because the coffee is not subject to the physical impact of soft packs. Coffee in aluminum cans is costly.
Each mixture has an expiration date. The date can be written in paint or stamped into the pack. The date can be written in color or stamped into the box. Suppose the coffee is packed in a tight vacuum bag with a valve or aluminum can. In that case, the manufacturer guarantees the coffee will retain its taste and aroma throughout the shelf life.
Therefore, if the packaging has been broken or the expiration date has expired, do not hesitate to return the product to the seller. This coffee is not recommended to drink. Choose coffee in quality packaging.
10 best coffee brands you need to try
Big Island Coffee Roasters
The company's history began when the new owners renovated the ruined farm and started from scratch. Then they turned to un-studio with the task of developing a brand, including a logo, packaging design, and a company website, with a separate section of the online store.
Lavazza is not only excellent Italian coffee. This is Italian coffee culture in all manifestations. It is a never-ending story of quality, taste, and innovation. Lavazza is not limited to the Italian style of coffee making.
Bizzy Coffee is made for busy people, by busy people - bringing you the highest quality cold brew coffee to make sure it fits into your busy life! Whether brewing Bizzy Organic Cold Brew Coffee or making grounds for the at-home brewers, we take special care in every process, from sourcing the highest quality ingredients to roasting and brewing each batch with meticulous detail.
La Colombe Fair Trade and Organic certified La Colombe is easily one of our favorite coffee purveyors. They work closely with the farmers who supply the beans, ensuring workers are treated fairly throughout the harvesting process.
Intelligentsia is a specialty coffee pioneer, rising from humble Chicago roots to a company driven by curiosity, empowerment, and the never-ending quest for the most extraordinary coffee globally.
Green Mountain Coffee Roasters
With its innovative brewing technology, Keurig Green Mountain, Inc., a leader in specialty coffee, coffee makers, teas, and other beverages, has launched Green Mountain Coffee Organic—a new line of premium coffees that are both organic and Fair Trade Certified.
Melitta Colombian Supreme
It's a rich, full-bodied roast sourced from high-quality Arabica beans. To make this medium roast coffee, these beans are grown in the top coffee-producing regions of the globe. They're then batch roasted and ground down to create a pleasing, extra consistency that delivers a robust, full flavor. This different fine grind means that you can make a satisfying Melitta Coffee Colombian Supreme cup with 30 percent less coffee. As a result, you get to enjoy a smooth, delicious, and refreshing coffee. For best results, use this fine-grind coffee with Melitta coffee filters, which are available separately, to ensure each cup is as pure and flavorful as possible.
Death Wish Organic Whole Bean Coffee
Death Wish Coffee is here to fuel your passion—basic brews are not invited. The highest-quality arabica + robusta beans are roasted to bold, never-bitter perfection. The result? Coffee that naturally brews double the strength of the average cup.
Lavazza Espresso Italiano
Espresso Italiano is a 100% Arabica blend from Central and South America with highly aromatic notes, delicious flavor, and a rich body. The long-roasted coffee beans give it its distinctive Italian espresso taste.
Peet’s Coffee Big Bang
Peet's has incredibly fresh, high-quality coffee, and those new to the chain will recognize the superior quality on the first sip. It's no surprise that one of their top sellers is a single-origin coffee from Guatemala.
Are you a coffee lover? Try the 10 best coffee presented above
Choose the degree of roasting
Coffee beans are roasted to acquire a unique taste, which depends on the number of essential oils inside the bean (there are about 600 types) and the degree of their manifestation during the roasting process. In other words, the taste and aroma of the drink depend not only on the kind of coffee but also on the degree of roasting of the beans - this information is reflected on the packaging in the form of numbers - from 1 (weak roast) to 5 (strong roast). The choice, in this case, depends solely on taste preferences; however, pay attention to the date of roasting, remembering that roasted beans retain their aroma for a month, and the more time has passed from this moment, the more coffee loses its taste.
- Scandinavian (super-light) roasting gives the coffee tenderness and softness; the color of the beans is light brown, almost beige.
- American (medium) roast contributes to the appearance of a slight bitterness in the taste. The color of the beans is a rich brown. Still, this type of roast does not allow the manifestation of essential oils on the surface of the beans, so the taste and aroma are revealed only by a slight hint.
- Viennese roast - the beans darken and become shiny due to the manifestation of essential oils, and sweetish notes appear in the taste of coffee.
- French (strong) roasting gives the grains an intense chocolate color, and the taste acquires a pleasant bitterness and astringency.
- Italian (powerful) roasting is recognizable by black oily grains, and the drink acquires extraordinary expressiveness, velvety, and richness - this is a real bitter coffee in the classic version.
Ground or bean coffee
Since coffee begins to lose flavor immediately after grinding, it's best to buy whole coffee beans and grind them yourself before brewing - at least that's what fussy coffee drinkers do. If you prefer ground coffee, pay attention to the degree of grinding:
- Coarse grinding (the cheapest) lasts no more than 10 seconds, suitable for a piston coffee maker, and is infused up to 7 minutes.
- Medium grinding lasts up to 14 seconds, is suitable for any coffee makers and Turks, and infused up to 5 minutes.
- Fine grinding lasts 20 seconds, is designed for filter coffee makers, and infused for 3 minutes.
- Fine Espresso - This grind produces a coffee "ground" ideal for espresso coffee makers and Turkish coffee in a cezve.
- Unscrupulous manufacturers often dilute ground coffee with various mixtures that are easily detected at home - if you throw a pinch of coffee into a glass container with cold water. It turns brown. You have a fake that has nothing to do with real coffee.
Natural or flavored
The coffee departments offer a large selection of flavored coffees with hints of vanilla, Irish whiskey, orange, amaretto, and chocolate, but keep in mind that these are chemical and not natural additives. If you want to enjoy the real taste of coffee without extraneous notes, buy beans without additional aromatic "decor."
Winston Churchill said that coffee is a very personal drink, so, like good cognac, you should not drink it in giant mugs. And John Galsworthy believed that there are things that cannot be faithful - for example, coffee. However, if you belong to the category of gourmets who change coffee like gloves, treat each variety personally and do not neglect the quality. In this case, unearthly pleasure is guaranteed!