Hey Delicious! in Hoboken

12/9/2010:

Hoboken Food Blogger: Hey Delicious!

New to the blogging scene is Anna, who has created a site called “Hey Delicious!”

“Hey Hoboken! It’s Anna from Hey Delicious! and I’m here to bring you the low-down on all things delicious in this square mile we call home. I’ll be sharing with you recipes, cooking tips, restaurant reviews, food finds, and much more. Have a food question or general comment? Email me at anna@heydeliciousblog.com.

She’ll share her thought here with a monthly column (Guest Columns – Hey Delicious!), but be sure to check her site out regularly for everything in between!

Best in Town: Fresh Mozzarella

By Anna from HeyDeliciousBlog.com

As the inaugural entry in this monthly column, I figured the best starting point would be the pride of Hoboken: fresh mozzarella.

As you know, there are many producers of this Italian staple in town, and with it naturally comes a healthy rivalry. What better way to see which one is the superior cheese than to do a side-by-side comparison? So off I went to Lisa’s, Vito’s, and Fiore’s to pick up big hunks of fresh mozz.

I learned from the young man at Fiore’s that fresh mozz should sit out on the counter and only refrigerate it after 24 hours. Good to know! So here I was at my dining room table with three milky white orbs of delight and a loaf of crusty bread… man, scientific research is tough. I started with Fiore’s. It had a very light milky aroma and a great chewy texture. The flavor was very mild and needed a hefty pinch of salt. Pretty good. Next, I tried Vito’s. This is a big mozzarella; if Fiore’s was Pinot Noir, Vito’s was Cabernet Sauvignon. The texture was big and beefy, with a pleasant creamy smell. The flavor was slightly sweet and slightly salty, very balanced. Last, but not least, we have Lisa’s. The smell was intoxicating: buttery, tart, and creamy. I never knew mozz could smell like this. It was very tender and smooth, and didn’t need extra salt. Considering all the factors, I enjoyed Vito’s mozzarella the best.

They were all super fresh and fantastic, but on this day, Vito’s provided me with the ultimate fresh mozz experience. (Disclaimer: this opinion is solely of your humble author. Please, no death threats)

Shop Local:

It’s the holiday season kids and you know what that means: shopping! I like shopping as much as any other girl, but you won’t see me waiting on line at Best Buy on a Saturday to score a cheap DVD player. No, I pretty much take care of my holiday shopping online or within walking distance. Luckily, Hoboken has some awesome small businesses that carry unique and affordable gifts to satisfy your shopping list.

Battaglia’s is a great local home store. They have a great kitchen section upstairs that you have to check out. Here are a few great gifts you can pick up there:

For the fashion forward woman about town in your life:

  • Jolly Trolley by Kikkerland – $29.95 – A lightweight shopping cart with a waterproof vinyl shell. Comes in red, white, and black – because shopping should be chic.

For your cooking-challenged single friends:

For pretty much anybody (including yourself):

  • Bonjour Maximus 8-cup French Press – $49.95 (pictured) – Not only does it come in a fiery red color, it makes great coffee too! Any coffee-lover in your life would drool over this.

Good luck with the new blog, Anna – and see you again in January!

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19 Comments on "Hey Delicious! in Hoboken"

NorthKrissy
Member
NorthKrissy

I see PA trucks in front of Vito’s all the time

wiskeytango1
Member
wiskeytango1

north / vitos no bargain…Pete still comes in second to vinnie amato and brother..for italians they even make cornbeef a diff menu every day…68 soon make a survey of the lines outside vinnies and john as well as petes place..on christmas eve…there not on tlc[quote comment=”200887″]I see PA trucks in front of Vito’s all the time[/quote]

escaped68
Member

One great thing about pete is how much of a stand up guy pete is, my father lived across the street and there were days when his RA made it hard to get around and pete would bring over dinners. Do you think any of these other would do this?
There is a bakery on 2nd st. in jersey city that has real good stuffed breads. Here’s a hint anywhere you see a PA truck you can be sure the food is good,personal experience.

wiskeytango1
Member
wiskeytango1

escape that area on second st jc has the best sausage bread.. the barge in is not to far away.[quote comment=”200886″]One great thing about pete is how much of a stand up guy pete is, my father lived across the street and there were days when his RA made it hard to get around and pete would bring over dinners. Do you think any of these other would do this?
There is a bakery on 2nd st. in jersey city that has real good stuffed breads. Here’s a hint anywhere you see a PA truck you can be sure the food is good,personal experience.[/quote]

escaped68
Member

Can I plead the 5th amendment on this?

wiskeytango1
Member
wiskeytango1

Ferraras bakery shop on Grand and broom..good but not as good as carlos 15 yrs ago.
opps knock on the door to louie the wrench and benny the hammer are calling on me,
stata borne. you choose,You pay for the name and tmc ruined Carlos after that. [quote comment=”200863″]Can I plead the 5th amendment on this?[/quote]

wiskeytango1
Member
wiskeytango1

escape you been around as long as me…no one comes even close in my opinion..Im sure in the italian section of Carnise bklyn and maybe mulberry st as good,but why did sinatra have his bread shipped from maries and doms cousiins i believe shipped to palm springs?
Bianciamanos on Wash is pretty good but lacks something..vitos is a factory.as well as this new place that was mentioned (caterers) buddy valastro sr worked 15 hrs a day and learned the trade…Now its comm’l and not the same..You have to give your first born and one lung for a lb of pastry…but watch the neebees may i have a third of a lb of them and whats those things lmaorotf…The place on broom st near vincients had a good bakery but cant remember the name..Not nearly as good as carlos 10 yrs ago. you know the name??? what out kid blast is reading! The longlines are due to the tv expoisure and God bless Wish buddy sr was here to see his sons promise.. 8) [quote comment=”200863″]Can I plead the 5th amendment on this?[/quote]

escaped68
Member
I hate to break your heart but biaciamanos on a scale of 10 would rate a 10 and fiores would get a 9.5, all others are wannabes. I know vinnie at fiores for 50 years and i know pete since he opened the store and both great people. But m&ps is creamier and a little softer and drips down your hands when it on a sandwich,where as fiores is a little firmer. But the total package for sandwichs I would go for fiores and b&m doesn’t have anything near fiores provolone. And there is something that one must take into consideration and that is parking, it is easier to park at m&p’s because there are more illegal spots there.[quote comment=”200864″]escape you been around as long as me…no one comes even close in my opinion..Im sure in the italian section of Carnise bklyn and maybe mulberry st as good,but why did sinatra have his bread shipped from maries and doms cousiins i believe shipped to palm springs? Bianciamanos on Wash is pretty good but lacks something..vitos is a factory.as well as this new place that was mentioned (caterers) buddy valastro sr worked 15 hrs a day and learned the trade…Now its comm’l and not the same..You have to give your first born and one lung for a lb of pastry…but watch the neebees may i have a third of a lb of them and whats those things lmaorotf…The place on broom st near vincients had a good bakery but cant remember… Read more »
wiskeytango1
Member
wiskeytango1

68 your not breaking my heart at all…Remember john when he was becoming a priest and hung out with vinnie to long ago to remember..Its a matter of choice how we want to kill ourselves with all the chloesterol…Ever notice each time Biaciamanos go on vacation when they return the sandwichs are half a buck extra..One other thing meat balls a bit too salty when granma cooks,Parking they chase you as well un less the PA drops by for a sandwich.The best pizza is Doms..You can knock off the tomatos and put your own topings on it..A speical type flavor to them pies cannot explain…Antique has the best sausage bread..There as large as morter shells…all a matter of choice..You giving your age away monroe buddy.[quote comment=”200874″]I hate to break your heart but biaciamanos on a scale of 10 would rate a 10 and fiores would get a 9.5, all others are wannabes. I know vinnie at fiores for 50 years and i know pete since he opened the store and both great people. But m&ps is creamier and a little softer and drips down your hands when it on a sandwich,where as fiores is a little firmer.
But the total package for sandwichs I would go for fiores and b&m doesn’t have anything near fiores provolone. And there is something that one must take into consideration and that is parking, it is easier to park at m&p’s because there are more illegal spots there.

[/quote]

dior666
Member
dior666

I can back up Hobokenite0, I’ve been in the kitchen at Park and Sixth when they are making the mozzarella. Brian does not buy it from Fiore’s. Both Fiore’s and Park & Sixth start with Polly-O cheese curd. (Restaurants don’t make their own cheese curd, it is way too time intensive and there is a lot of whey as a by-product.) The skill is in stretching the cheese and knowing when it is done. The flavor is affected by how much salt is used, if any. Check out page 2 of this pdf to see how fresh mozzarella is made: http://www.polly-ofoodservice.com/pdf/GoldCurd.pdf

escaped68
Member

I also have been in a caterers kitchen when they were making mozz. It actually looks easy but it far from that the guy making it, don’t laugh he was called frankie mutz, told me it is all in the the hands the touch and feel and the way it is wrapped and plunged into the tub of ice water standing by. I asked him to let me try he looked at my hands and said no your hands are too calloused he hands were as soft as a babies cheeks.[quote comment=”200850″]I can back up Hobokenite0, I’ve been in the kitchen at Park and Sixth when they are making the mozzarella. Brian does not buy it from Fiore’s. Both Fiore’s and Park & Sixth start with Polly-O cheese curd. (Restaurants don’t make their own cheese curd, it is way too time intensive and there is a lot of whey as a by-product.) The skill is in stretching the cheese and knowing when it is done. The flavor is affected by how much salt is used, if any. Check out page 2 of this pdf to see how fresh mozzarella is made: [/quote]

wiskeytango1
Member
wiskeytango1

escape old monroe buddie..no one beats fiories when it comes to Mutz..Many strombalones don’t have a clue as to what good mutz is..ever notice in carlos may i have a third of lb of them cookies and one pastaaa chauta …forgot ohh and a third lb of baloney…funny.borne Natale.[quote comment=”200851″]I also have been in a caterers kitchen when they were making mozz. It actually looks easy but it far from that the guy making it, don’t laugh he was called frankie mutz, told me it is all in the the hands the touch and feel and the way it is wrapped and plunged into the tub of ice water standing by. I asked him to let me try he looked at my hands and said no your hands are too calloused he hands were as soft as a babies cheeks.

[/quote]

AnnaHeyDelicious
Member
AnnaHeyDelicious

Hey guys, thanks for your feedback. My ultimate favorite is Cafe Michelina, but people tell me they get their mozz from Vito’s, so I don’t know. I chose those three because to me, they are the main 3 big contenders in town. I’ve never tried Biancammano’s! I’m definitely getting over there ASAP.

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