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Jersey Dispatch: Ice Cream at The Bent Spoon and Thomas Sweet in Princeton
Jolivore wrote: "Princeton food in general is student food, cheap and dirty, not worth a detour." Agree, but also would quickly add, "...and at the other end of the continuum, it is Credit Card food, way over-priced for what you get, mediocre at best, and forgettable. Having lived in Princeton for over 20 years, we head out to New Brunswick, Philadelphia, Lambertville, etc., for dining. For simple eats, Blue Point Cafe is fine, Conte's works for pizza at a table (it turns to cardboard as takeout), and sadly, the best Chinese food is now out of town, as well."
Bent Spoon, Small World, and Hoagie Haven are all cheap eats (and not really restuarants), and far more memorable than any other establishment in town.
traveling to NYC alone in january
Depending on where you are, and how full you are, I suggest a quick stop at BB Sandwich Bar
120 W 3rd St between MacDougal St and Sixth Ave Greenwich Village
Not exactly a Philly Cheesesteak nor a Chicago-style Italian Beef (and I wish we had some of those around here). Google it and read the NY Times article about the chef/owner, whose shop offers one sandwich ONLY, with your choices being Eat In or To Go and beverage. They may offer another vendors cupcakes, but that is not mandatory.
When they run out, they close. And it is terrific. Unique. And about $5 last time I was there.
Pizza Cones Make U.S. Debut in K.C. Mall
Another case of Life Imitating Art. As fans of the Steve Martin film "The Jerk" may well recall, one of his many schemes was a product he called "Pizza in a Cup." Hope his attorneys can successfully argue his case for invention!
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The absence of stracciatella at most US purveyors of ice cream (or even gelaterie) is yet another indication of how much further we need to go to match our better Italian (and other) counterparts. Stracciatella is almost always one of the basic flavors in any decent Italian gelaterie, along with crema, chocolate, vanilla, etc. And it is also one of the easiest to make, simply by adding the chocolate chips into the base.
If you can find real gelato (egg based, not from a dehydrated mix) being offered, odds are they can make it. Now Badiani requires a little more work! But we can always hope.