The King of Handmade Mozzarella is in the Bronx Dining on a Dime
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Date: 2020-05-20
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Comments and reviews: 9
efaltia
Everytime I watch Lucas' shows I feel so good and satisfied in a somewhat accomplished way. I like how he's being highly informative, but kind of blends into the place or the conversation - thing kinda flows naturally. He's very open minded and doesn't try to shove his dominance like many other show hosts do (not particularly on Eater or food shows, but actually in general. I feel like many hosts try to display their dominance somehow or overly showcase their 'expertise' (or -always- try to make it full-fledged gluttonous) on shows like this that is supposed to focus on the subject, and it just doesn't feel right to me. Not saying they should lay flat, but I'm just saying the creators of the subject (chefs/owners/communities/families) sometimes aren't given enough credit, while their perspectives are just as important in understanding the food/creations. I kind of see it like this, Lucas comes as a glass with spaces to fill with what goes beyond the food, and not being too judgemental about it - and he fills it with many perspectives and background informations that made it very informative and fulfilling. This is perhaps a matter of both cultural and sentimental approaches, but I do really appreciate the show is made like this; it's a much better - richer and healthier - outlook on food and culinary, I think. Thanks, Lucas! /o/
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Everytime I watch Lucas' shows I feel so good and satisfied in a somewhat accomplished way. I like how he's being highly informative, but kind of blends into the place or the conversation - thing kinda flows naturally. He's very open minded and doesn't try to shove his dominance like many other show hosts do (not particularly on Eater or food shows, but actually in general. I feel like many hosts try to display their dominance somehow or overly showcase their 'expertise' (or -always- try to make it full-fledged gluttonous) on shows like this that is supposed to focus on the subject, and it just doesn't feel right to me. Not saying they should lay flat, but I'm just saying the creators of the subject (chefs/owners/communities/families) sometimes aren't given enough credit, while their perspectives are just as important in understanding the food/creations. I kind of see it like this, Lucas comes as a glass with spaces to fill with what goes beyond the food, and not being too judgemental about it - and he fills it with many perspectives and background informations that made it very informative and fulfilling. This is perhaps a matter of both cultural and sentimental approaches, but I do really appreciate the show is made like this; it's a much better - richer and healthier - outlook on food and culinary, I think. Thanks, Lucas! /o/
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trublgrl
So the best mozzarella in The Bronx comes from Polly-O manufactured cheese curd and hot water. There are literally a thousand places in the New York area who do it exactly the same way. There are also specialty shops in Brooklyn and Staten Island (And dairies upstate) who do it from scratch, some even from authentic Buffalo milk. I don't think this guy is really The King. Don't believe the hype!
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So the best mozzarella in The Bronx comes from Polly-O manufactured cheese curd and hot water. There are literally a thousand places in the New York area who do it exactly the same way. There are also specialty shops in Brooklyn and Staten Island (And dairies upstate) who do it from scratch, some even from authentic Buffalo milk. I don't think this guy is really The King. Don't believe the hype!
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Ultraman's
If you have a sharp, food service quality serrated knife, the sandwich cutting trick is totally unnecessary. Also, making mozzarella from store bought curds is cheating. Adding hot water, stretching and forming is the easy part.
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If you have a sharp, food service quality serrated knife, the sandwich cutting trick is totally unnecessary. Also, making mozzarella from store bought curds is cheating. Adding hot water, stretching and forming is the easy part.
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Bell
I haven't saw you for a while, Lucas. I think you're one of a luckiest man in the world. Lol Why everything you eat looks so nice. I just watch it at midnight. it makes me hungry. Anyway I think you loose some weight, didn't you?
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I haven't saw you for a while, Lucas. I think you're one of a luckiest man in the world. Lol Why everything you eat looks so nice. I just watch it at midnight. it makes me hungry. Anyway I think you loose some weight, didn't you?
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ProArt
Try to find some fresh Burrata somewhere there, it's kind of Mozzarella, but with 3 layers on hapiness, mozzarella on outside, ricotta in the middle, and in the center it's creamy like mascarpone
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Try to find some fresh Burrata somewhere there, it's kind of Mozzarella, but with 3 layers on hapiness, mozzarella on outside, ricotta in the middle, and in the center it's creamy like mascarpone
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bmr8408
Used to frequent this amazing shop while in school at Fordham. It's so legendary, two of my friends hired them to make mozzarella fresh for their wedding reception cocktail hour.
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Used to frequent this amazing shop while in school at Fordham. It's so legendary, two of my friends hired them to make mozzarella fresh for their wedding reception cocktail hour.
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Panamericanana
The mozza looks incredible but I'm not a fan of the amount of balsamic sirup and the sandwichbread. This needs some proper italian sourdough bread.
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The mozza looks incredible but I'm not a fan of the amount of balsamic sirup and the sandwichbread. This needs some proper italian sourdough bread.
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Lek
That was great, it made me sooo hungry. I can't get a great sandwich like yours but I can get a good hot pastrami and swiss at our NY Deli. Thanks. Jon
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That was great, it made me sooo hungry. I can't get a great sandwich like yours but I can get a good hot pastrami and swiss at our NY Deli. Thanks. Jon
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Kordista
Am I the only one who notice that in this video he said that he came to NY in 1996 but in the Tasty video How Mozzarella Is Made he said 1993
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Am I the only one who notice that in this video he said that he came to NY in 1996 but in the Tasty video How Mozzarella Is Made he said 1993
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