Fri, Nov 22, 2013 by
Sometimes you just need to hit a breakfast hard and fat. Hill Country Chicken makes it easy with their egg and fried chicken biscuit. I know what you are thinking – “No cheese?”. Trust me you don’t need cheese when it comes to this butter laden biscuit that holds together the moistest, crunchiest chicken tender your tongue has met since that time in Alabama at 3am. Uhh, that’s another post. When your week is in a nose dive and you are looking for something that will pull you out of the plunge, even superficially, head to Mad Sq Park and belly up to a table. Watch through the window those commuter drones pass by heading into their own miserable cubicle life while reveling in your hot sauce to honey ratio decisions. Yes, after your last bite you are most likely joining those masses to head to your own grey walled, windowless work hole but – HEY – You’ll be so full of fat goodness that it’ll be lunch time before you even realize you’re morning was one of the most non-productive in history. Except of course for that time it was rumored that Kim Kardashian was in the elevator on her way up to the 12th floor. Again, that’s a different post. Go get some chicken.
Hill Country Chicken
1123 Broadway, New York, NY 10010
Fri, Nov 15, 2013 by
Cookies and cream donut. End of post, what more do I need to say…
Of course there’s a little more. Chocolate and cream just work together. Quick history lesson.In 1908 Sunshine introduced the Hydrox cookie. In 1912 Nabisco introduced the OREO cookie, which dominated the market and made Hydrox look like the knock-off. Somewhere in the late 70′s or Early 80′s the two ingredients were combined into ice cream making the new flavor the KING of scoops almost immediately. Since than the combo has been used in virtually 100′s of products from granola bars to milkshakes. It’s about time my favorite of sweet combo flavors made it to a donut. The peeps at Federal don’t mess around either. This bad boy mixes the best of cookies and cream with the perfect taste of donut. Get two and pocket one for later. I promise it will be a welcome treat on that SEPTA ride back up to NYC.
1219 S 2nd St, Philadelphia
Tue, Jul 2, 2013 by
You go to Parm for something with melted cheese on it just as it’s namesake, and virtually any New York food press, will tell you. This is true. The eggplant parm is the best we’ve ever had. This in no way shuns the veal and chicken versions. (We prefer to skip the meatball parm. Italian grandma. Childhood. Blah, blah, blah.)
YOU GO BACK to Parm for an entirely different reason. And, you go back on a Monday. They have a solid list of weekly specials including Saturday’s milanese night and Tuesday’s patty melt night. We like this. It gives us a good constant special roster any given week. Example, stuck for a place to go on Tuesday? Ohh, it’s Patty Melt night let’s hit Parm. Get it? So, back to Monday.
One of our beloved family meals, and consequentially recipes, is chicken cacciatore. My mother makes the best and can never be dethroned as queen of this Italian favorite. Every once in a while it pops up on a menu. Everyone once in a long while it pops up on a menu where it might actually come close to mom’s. Every Monday night at Parm is one of those long whiles. Did I emphasis every Monday night? The Torrisi boys twist it up by battering and frying these cluckers. A healthy basket of five pieces of deep fried chicken arrives at the table with a honey bear bottle containing reduced balsamic vinegar. A cute and dark play on southern fried chicken and honey. Let’s back it up a sec. Before all that goes down the chicken is first marinated in yogurt and cacciatore spices. This does two things…Continue reading...
Sun, Mar 10, 2013 by
Doritos Taco Bell has been a getting great reviews for a while now but I have never tried it. Taco Bell is not my choice typically for a quick snack or meal. They just came out with the Cool Ranch Taco so I figured I have to try this. Is it really that good? Check the the short video and you’ll see.Continue reading...
Sun, Mar 3, 2013 by
A very good choice for a burger would be at Clarke Standard. One of the things that makes them a little different is the grilled buttered bun. I’m a huge fan of that and it is starting to catch on at other burger shops. The other great thing about Clarke Standard is around the block from my job. I have a feeling this will be on my list whenever I head out for lunch. This burger is in the same burger class as a Shake Shack burger. Clarke Standard use only 100% USDA verified, hormone and antibiotic free Natural Angus ground every day using a wide-gauge plate for a loose-textured patty and a juicier, more flavorful burger. Check out the juices for yourself.Continue reading...
Fri, Dec 28, 2012 by
Forgive us. It’s been 18 days since we’ve posted anything. There are reasons we will later go into but for now, suffice it to say we are full, at least 5 lbs heavier and planning for the turn of the year (It’s Spanish themed. More on that soon too.) The above Christmas beast image represents 2 of a 7 bone roast. The frenzy lasted 4 days straight this year, an Anello record. We hope you have all overindulged as much as we have. Have an amazing New Years. We’ve got one last post brewing before 2013 and it’s destination focused.Continue reading...
Sat, Nov 10, 2012 by
Many small towns have festivals throughout the year. When you think of fair foods you think of sausage, gyros, hotdogs, burgers, popcorn, fried chicken, zeppolies, candied apples, etc. This year I went to my hometown’s oyster feast in Oyster Bay Long Island. They have a HUGE food section that seems to grow every year and they go a little beyond the typical fair food. After all it is the Oyster fest, there is a ton of sea food, raw and cooked, and contests for eating the most oysters. There was so much good food and I usually will eat something then go to the next booth and then to the next booth. I usually eat the same thing each year. The past two years I have discovered something. Combining two stands could make something glorious.Continue reading...
Fri, Aug 31, 2012 by
This past weekend turned into a full on assault of the market, the kitchen and the stomach. The highlight was definitely the pig. Knowing I had 20ish people stopping by on Saturday afternoon I spent Friday afternoon procuring one of the finest and most delicately butchered pieces of meat you can buy.
In Italian porchetta refers to a whole pig that is deboned, stuffed with herbs, rolled and tied and then slow roasted for hours. Street vendors slice off sections of it and put it in panini. Restaurants cut thick cross sections and serve it as an entree. In Rome you can’t walk two blocks without seeing a vendor.
We were not going to roast a whole stuffed pig BUT…Continue reading...
Tue, Aug 28, 2012 by
It is not that easy to find BBQ in Astoria but there is one place that I know of that serves only BBQ in this area, Butcher Bar. This BBQ restaurant is not only a good place to get your BBQ but it also sells meat like a butcher. They have a display case showing all there organic grass fed meats, sausage, and beef patties that are raised locally.Continue reading...
Mon, Jun 18, 2012 by
I am probably the last person in New York to have tasted some of the Torrisi mini-empire’s treats. As of a few weeks ago that’s no longer the case. Plus, I entered the “I’ve had it” club in a way that puts me in the small category of those who’ve enjoyed their 21 course tour of New York tasting. I’m not sure yet if this was a good way, or a bad way, to enter this trendy food club. I’ll explain.
First off, I had some preconceived ideas about what Torrisi Italian Specialties was all about. From the interviews, the Bourdain appearance and their shop next door I expected Italian-American classics twisted up with their new approach. Secondly, all my ten plus course tastings are pinned against each other regardless of restaurant size, chef and price point. That means these guys were up against my Per Se experience and my Momofuku Ko 22 course may lay.
My dining partner for the evening was my friend Aimee, my Forking Tasty Suppers co-chef and the one responsible for not one but two other of my amazing food experiences. This would be the third HUGE food favor she has given me. I know, I owe her BIG TIME. Below isContinue reading...