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Wed, Feb 22, 2012 by


London-Feb 2012

London called and I answered with wife in tow. A 72 hour long banger and mash crawl sent us to the far ends of London proper allowing us to discover a myriad of tasty outside of our self-prescribed sausage hunt. A few delicious, quick food joints and a small disappointment at one of London’s most famous chef’s hot spots are among the oven fresh topics. Look for the highlights in upcoming posts this week and next. We might even get to print a few words from my wife on this one. Her “Born in Britain” was in full effect and the nostalgia meter was off the chart. For now think about eating 10 sausages in 3 days. Then look close at the above image. Tasty right?

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Bosnian Delight

Sat, Jan 28, 2012 by


Have you ever had lunch and when you were done with lunch you were just not satisfied at all. That is what happened to me the other day. I had to take matters in my own hands and solve this problem. I did just that with Old Bridge Burger.

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Bullet to Bratwurst

Fri, Nov 11, 2011 by


Last week I had the unique opportunity to partake in an ancient ritual that in modern days has come under quite a lot of scrutiny. I’ll let the video speak for itself, mostly. I will say, I love meat. I think our industrial food chain is a disturbing mess but at the root, eating meat is a pleasure that I will not willingly give up. The recent advent of smaller farms providing better living conditions, feed and slaughter practices have thankfully given me an alternative to funding these disastrous factory farms and “processing” plants through my meat habit. I am conscious of where I by my meat from. How they were raised and how they were killed are just as important as what they taste like. In fact the two go hand in hand. That said it is very difficult to buy meat from these sources all the time. Not to mention expensive. I hope, over time, these smaller farms become the norm and the availability and usage increase to become the norm. The video above chronicles my very personal experience on the road to this goal. Enjoy.

If you are looking for more, my friend Liza does a great job telling a bovine story.

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Well Off The Diet

Mon, Oct 17, 2011 by


…. Not that I am on a diet but I typically will not eat like this all at once. It was the southerners and my last night in Barcelona. The night before be had a massive dinner in Barcelona (post coming soon) and I think it expanded our stomachs creating this void that needed to be filled. What else but to fill that void with food that really tastes good but is really bad for you. We didn’t want to have a sit down dinner but to walk around and sample food here and there.

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A Double Lunch Day

Thu, Aug 4, 2011 by


Forking Tasty – Sedef Bufe – Istanbul from Anthony Anello on Vimeo.

One of the things I just had to do while in Istanbul was to eat a Doner Kabab. I was on the hunt to find one on my way to see some of the sites. Before I left the port I asked one of the local port information guys where he would go and eat. I was not sure if he would send me to his brother, cousins, friend place but I thought it was worth the risk. He told me it was not the cheapest place but the best quality. I don’t think he steered me wrong…

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I Made It To Africa

Thu, Jul 21, 2011 by


Forking Tasty – Bagatelle – Tunisia, Africa from Anthony Anello on Vimeo.

After all the places I have visited I never once set foot in Africa. Well, that changed last week when we went to Tunisia. A couple buddies and I rented a cab for the day to have us go check out the sites but that is not what the cab driver had in mind. We paid to go and see 2 towns but he wanted to bring us back to the ship after 1 town. I had to be a bit of a New Yorker to get what we wanted without paying any more. Even in Africa the cab drivers are shiesty. It was hard to communicate with him but he knew English well enough to have a conversation. He said they speak English, French, and Italian there. Once I mentioned lunch the cab driver diverted the initial itinerary for the day and next thing we knew we were in Bagatelle Restaurant.

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The Opposite of a Fast Food Burger

Fri, Mar 11, 2011 by

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Forking Tasty – Black Shack Burger Joint from Anthony Anello on Vimeo.

The Black Shack was a nice find. One correction from the video, The Steak House Burger does not have crispy fries on it, although that sounds great too, it has crispy onions, just like the Western Burger. After we were done eating the chief/owner came out to chat with us. The whole idea behind Black Shack Burger Joint is to give you a burger that the fast food chains of America have forgotten about when creating their burgers, essentially the correct way to make a burger. Those places like McDonald, Burger King, White Castle were the inspiration to show how a burger should really be made. White Castle is one of, if not the oldest burger joint. I’m sure their burgers were much better when they first came on the scene before the mass production line. Black Shack would be the opposite of White Castle, hence the name. Very clever.

I’m looking forward to heading back for a sloppy joe some time in the next couple weeks.

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I’m Back In The South

Sun, Feb 27, 2011 by



I went down to South Carolina to visit the southerner. I really wanted to eat some southern cookin. One of the things I learned in my last stay in South Carolina was there are three types of BBQ. You have your ketchup, mustard and vinegar based BBQ. Last time I was down in South Carolina I didn’t get to try mustard and vinegar based so today was the day.

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Best Wings In Brooklyn 2011

Thu, Feb 17, 2011 by


Best Wings In Brooklyn-2011

This past Saturday the second annual Best Wings in Brooklyn competition was hosted by Red Star Bar. It was a lot of fun. Jay and I rolled up around 1 pm, an hour before the chicken wing tasting began. Before we get into the lay of the land, the competitors and the wings, let’s cut right to the chase. Our winners. Both Jay and I were tied between the delicious Bean Post Pub and the spicy sweet Red Star Bar wing. Yes, we know neither of these won, or placed. We could care less. Here is why they are winners in our book…

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Precious Meat

Sun, Oct 17, 2010 by


Prime Meats

This is the biggest ribeye steak in the house. How do I know this? Before this was charred to perfection and placed in front of me, it was shown to me raw like a rare jewel. I have never witnessed this custom before. I thought it was a bit odd at first but 20 seconds in, as my big brown’s gazed deep into the meat, I began to see the full value. It was mid week, and I journeyed to Carroll Gardens with 2 of my oldest and dearest friends. We had made a pact, as many friends of a few decades do, that each year we would share a meal together to check up on our lives or lives’ progress as it were. This year we came together at…

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