Not Too Sour Delicious Spaghetti Squash “Faux” Sauerkraut Recipe


Not Too Sour Delicious Spaghetti Squash “Faux” Sauerkraut

Pastrami Potato Plank Sliders with Not Too Sour Spaghetti Squash “Kraut”

I had a bunch of spaghetti squash that I cooked and thought that I could make a not too sour…. “faux” sauerkraut kind of condiment out of the spaghetti squash so I did and it came out delicious , flavorful and not too sour. If you are the kind of person that finds sauerkraut sometimes runs too sour for you then you will be a fan of this not as sour “faux” Sauerkraut.

Ingredients for about 4 servings

non stick canola spray (you can substitute a Tablespoon of oil if you prefer)

2 cups spaghetti squash – cooked – (pierce squash all over and throw in a covered pan with about a 1/2 in of water in a 350 degree F oven for about an hour or until you can pierce with a fork – seeds and seed membrane needs to be removed when cool enough to handle – scoop squash out of shell)

1/2 sweet onion – peeled and sliced very thin

1 garlic clove – ground to paste

1/2 cup apple cider vinegar

splash sherry vinegar

1 Tablespoon dark brown sugar

1/2 teaspoon sea salt

4 juniper berries – ground in spice grinder

1/2 teaspoon caraway seeds

1/4 teaspoon yellow mustard seeds


Spray a medium size fry pan with oil and place on medium high heat. Then add the onion and cook till translucent.

Add garlic, stir well.

Turn down heat to medium-low add squash and mix well.

Then add vinegars.

Then add remaining ingredients.

Mix well and remove from heat.


Not Too Sour Delicious Spaghetti Squash “Faux” Sauerkraut

No fermentation. Forking easy and quick.. and Delicious!

The Forking Truth




The Food Lab’s Way of Crispy Roasted Potatoes Recipe


Crispy Roasted Potatoes

On the Huffington Post I saw a video of The Food Lab presenting “The Best Roasted Potatoes ever.” I remember The American Test Kitchen did potatoes in a similar way. I tried it and got a good but slightly different result. In both recipes the potatoes get parboiled with a small amount of baking soda that breaks down the surface of the potato to like mashed. When the mashed gets roasted a crispy coating forms. The recipe is pretty easy and straight forward. I think the crust will differ depending on how long you parboil. The potatoes come out with a really nice crust and are filled with creamy soft potatoes almost like mashed.

Ingredients for about 8 generous servings

3 lbs poatoes

1 oz salt

1/2 teaspoon baking soda

2 quarts water

5 Tablespoons extra virgin olive oil

3 garlic cloves – finely chopped

handful rosemary



handful parsley

optional (my addition was just a tiny squirt of non-stick spray that I rubbed on very slightly because I don’t use non stick pans)


Get your pot with water, salt and baking soda. Add peeled potatoes cut in very large chunks and parboil till knife tender.

While potatoes are parboiling. heat up the olive oil with rosemary and garlic add some salt and pepper. Once heated drain…but save the herbs. (unless you use dry like I did…..then toss the used dried herbs)

Drain potatoes and let them steam and add the seasoned oil to them. Season the potatoes with some salt and pepper. Shake the potatoes around to gently bust up the surface of the potatoes.This makes your crust.


Set your oven to 450 degree F or 400 bake if you have a convection oven and place the potatoes on a pan leaving some space around each potato.

Put them in the oven for 20 minutes.

After 20 minutes turn each potato over and put them back in the oven.

Let the potatoes go for another 20 minutes and pull them out of the oven.

Decide if you want to go another 10 minutes or not.

Add fresh parsley and saved fresh herbs to the potatoes.


The potatoes have a nice crisp coating and are moist and creamy inside. The potatoes are Forking Delicious!

Thanks to The Food Lab and The Huffington Post for presenting a video of this recipe.

Crispy Roasted Potatoes

The Forking Truth


Recipe Idea – Eggs in Spicy Eggplant Sauce


Eggs in Spicy Eggplant Sauce

This is just a recipe idea. I didn’t write down exactly how I threw it together but I had some eggplants and fried them up really well and put them away. Then I cooked up onion, sweet red pepper, sweet green pepper and some spicy and sweet jarred cherry peppers. I added frozen-then thawed reduced tomatoes, tomato paste, garlic, white wine, water, sea salt, pepper, oregano, basil and at the added the eggplant and fresh basil. I came out with a rich thick flavorful sauce that tasted like eggplant parmesan. Ate it with pasta and a day later eat it with eggs added to the sauce for breakfast similar to Eggs in Purgatory. Something you might want to try.

There are many similar but different versions of this kind of dish.

My Eggs in Forking Hell – eggs in spicy tomato sauce with jalapeño Cheddar and Jack Cheese

Eggs in Forking Hell

Shakshuka – Eggs in spicy tomato sauce with cumin, paprika, parsley and Feta Cheese

Eggs in Purgatory – Eggs in spicy tomato sauce with basil and Parmesan Cheese

Huevos Rancheros – (there are many variations that are different and also with different sauces) Eggs on fried corn tortillas with tomato chili sauce, refried beans, sometimes rice and either avocado or guacamole.

Makes for a nice breakfast or a light dinner.

The Forking Truth

Chicago Pizza Battle in Metro Phoenix AZ Lou Malnatis vs Giordano’s with update at the end


Lou Malnatis Phoenix AZ

Giordano’s located in P83 in Peoria AZ

This is a well paired battle. Both Restaurants are Chicago based Companies and are Famous for Chicago Style Pizza.

In one corner is Lou Malnatis.

Dining room

This Pizza is named “The Lou”

Cheese is flavorful.

The canned tomatoes are delicious.

The crust is unlike any pizza crust I had before. It’s thin and easy to eat. It seems almost like it was fried. It’s not like tasting traditional pizza dough…..and sort of reminds me of a crostata…It’s more like crust than bread……The edges are very crisp. The bottom is slightly more doughy….kinda like thin bread-y crust.

Pro- My favorite thing about this pizza was the canned tomatoes that are rich with flavor and seem like natural sweetness.

Con- While it’s not a bad pizza in anyway…It’s just not my favorite….something different.

Suggestion…It might be a good idea to order a salad to share if your having an individual pizza here…Maybe add on some fresh basil……

In the other corner is Giordano’s

The dining Room

6in Plain Stuffed Deep Dish

Cheese is flavorful and very ABUNDANT “Holy Cheezus” I think this 6 inch pizza holds a pound of Cheese.

The Sauce has a rich tomato taste and taste laced with oregano.

The crust on my pizza (and also my husband’s pizza) is dense and thick with a bitter burnt taste on the top of the crust.

Pro- The massive amount of cheese is kind of fun and the tomato sauce has flavor.

Con- The crust.

Suggestion- Maybe to add vegetables to the pizza so it will have less cheese…Come very hungry…Even a 6 in pizza is a gut buster here……

Conclusion –

Default due to Giordano’s Crust and the massive cheese ratio…..Lou Malnatis Pizza Wins the Chicago Pizza Battle for me.

However YOUR Taste may differ!

My husband thought Giordano’s Pizza was better because Giordano’s uses full fat sausage (L.M. uses Lean sausage) and Giordano’s pizza filled him up unlike the lighter Lou Malnatis Pizza that left him still hungry.

UPDATE 1-17-17

The owner contacted me and told me the pizzas I received are not typical of what Giordano’s serves. They recommended ordering a small, medium or large pizza because they come out the best.

For More Information please visit

For more information please visit

The Forking Truth is that EVERYTHING is subject to change and your experience may or may not differ.

The Forking Truth



Giordano’s My 2nd try of Chicago Style Pizza in Metro Phoenix AZ with a slight update


Giordano’s located in P83 in Peoria AZ

Metro Phoenix AZ recently got another Famous Chicago Style Pizzeria here called Giordano’s. They recently opened in the P83 section in Peoria AZ across from the Sports Center. I read many reviews about diners waiting for many hours to try this pizza so I got there as they opened and got my place in line and got seated right away in the clean and modern dining room fully staffed with plenty of servers lined up waiting to serve.

We were soon greeted by our waiter and he told us that it takes between 45-60 minutes to prepare the pizzas. We knew what we came for so we were ready to order and try our second taste of Chicago Style Stuffed Deep Dish Pizza in Metro Phoenix.

I do have to say the staff seemed very well trained and we were checked on by many people. It seemed like the servers were working as a team to please all the customers. It was really refreshing to experience such a nice staff with so much hospitality.

We got the entree sized Harvest Greens Salad that contained fresh mixed greens, radicchio, candied walnuts, blue cheese and dried fruits. The salad had many bitter greens in it.

About 50 minutes after we ordered our pizzas arrived.

I got a plain individual 6 inch stuffed deep dish pizza.

This pizza has a very thick dense crust…..ALMOST like an extra thick pie-like crust…… The very top taste burnt and bitter. The center of the pizza is a THICK disk of a tasty molten cheese blend that’s topped with an oregano laced tomato sauce…

The cheese is tasty…..


My husband on the other hand liked that he didn’t feel hungry after his pizza.

Stuffed Individual 6 inch Pizza with Sausage

He said he felt full afterwards and the sausage was decent.

Giordano’s is among one of the most loved pizza to many Chicago Transplants in Arizona……..

This sort of Chicago Style Pizza is divine to some.

You are just going to have to make the call on this one.

For more information please visit

1-17-17 The Owner contacted me and said that the pizzas we were served are not typical of Giordano’s. She recommended ordering a small, medium or large because they come out better.

The Forking Truth is that EVERYTHING is subject to change and your experience may or may not differ.

The Forking Truth


Tuna Salad with Green Harissa and Toasted Spiced Garbanzo Beans Recipe


Tuna Salad with Green Harissa and Toasted Spiced Garbanzo Beans

I recently made Green Chile Harissa so I thought the flavors in it would be really great with tuna. I added some other ingredients and I became inspired to season garbanzo beans with Aleppo Pepper, Sumac, Sweet Paprika and Sesame Seeds. The combination is just Delish! I recommend a little sliced orange mixed into the salad…it just works really well.

Ingredients for 2 big entree servings

15.5 oz can 50% less sodium garbanzo beans – rinsed at least three times and drained (you really only need 1/2 the can but might as well toast and season the whole can because the leftover beans will be really delicious.

2 Tablespoons extra virgin olive oil

1/2 teaspoon Aleppo pepper

1/2 teaspoon sumac

1 Tablespoon sesame seeds

fresh ground sea salt to taste

fresh ground black pepper to taste

6.4 oz chunk light tuna in water

1 rib celery – chopped small

1/2 dill pickle – chopped small

1/2 cup green Harissa – ( my green chile harissa recipe is preferred but you can totally purchase a jarred variety of green harissa)

2 Tablespoons extra virgin olive oil

2 Tablespoons sherry vinegar

1/4 cup jumbo fancy mixed raisins (I like the ones from Trader Joes)

1 Tablespoon sugar

If desired fresh ground sea salt and pepper to taste

4 cups mixed greens – break the leaves down a little so you don’t put too big a piece of green in your mouth. Get out two salad bowls and put half the salad in each bowl.

1 orange – top each salad with half the orange in bite size pieces.


Set your oven to 350 degrees. Get out a baking pan and spread out the garbanzo beans in a single layer. Sprinkle them with the olive oil and add the Aleppo pepper, sumac, sesame seeds and salt and pepper to taste. Put in the oven for about 30 minutes. The beans should have a slight crispness to them and be creamy inside. Set to the side till ready to use. You will have some extra beans to use for another time.

In a medium bowl combine the tuna, celery, pickle, Green Harissa, 2 Tablespoons olive oil, vinegar, raisins and sugar. Mix well. Divide in half and put half on each salad.

Top each salad with a heaping 1/4 cup of the toasted seasoned garbanzo beans.

You might want to serve with oil and vinegar but I don’t think the salad needs it.

Tuna Salad with Green Harissa and Toasted Spiced Garbanzo Beans

My husband was afraid of this one when I described it to him but he was surprised that it was delicious to him. He was impressed and said it was really good and it was! Enjoy!

The Forking Truth




My review on White Cheesecake M&M’s – Worth a Fork!


A new flavor of M&M’s is out there now at your local Walmart Store called White Cheesecake. I wasn’t sure if I was going to like them because when I opened the bag and took a sniff I got an aroma of sweet puppy feet. Yes, just like dog feet in frosting.

I took a look at the candies. I notice that the candies are irregular in shape and size. The colors are a pink similar to bubble gum, white and porcelain flesh like of a fancy doll.

I ate them one at a time normal. then I let one dissolve in my mouth, and then I ate three at a time normal so I got to taste them three different ways.

These White Cheesecake M&M’s are best one at a time dissolving them in your mouth and then you taste the flavors best. First the candy shell melts in your mouth and then you actually do taste cheesecake. For me the cheesecake flavor does fade fast and I am left with a vanilla custard ice cream taste that I do like because it taste like ice-cream…… But we aren’t finished yet……A fun graham cracker crust taste happens at the end.

The White Cheesecake M&M’s faired least well when I ate them three at a time. They seemed less layered in taste but it was the finish of graham cracker that didn’t taste as well with three candies in my mouth leaving a slightly bitter or chemical finish that I didn’t notice with one candy in my mouth.

Well any who…these White Cheesecake M&M’s seem to be Worth a Fork to Me!

Worth a Fork!

Your opinion may or may not differ…..

The Forking Truth

Green Chile Harissa Recipe


Green Chile Harissa

I had a bunch of Green Chiles I thought I’d make them into Green Chile Harissa. You might want to try the Green Chile Harissa on Eggs, Tuna, brushed on grilled meats, grilled vegetables or as a Tasty Healthy Sandwich Spread. The Green Chile Harrisa is easy to prepare and quick once you got all your chile roasted, peeled, de-seeded and de-stemmed. I note that my recipe uses the least amount of oil possible so you might care to add some extra oil for your taste. This sauce will also thicken slightly after a day.

Ingredients for about 8 servings

3 cups roasted green chile peppers. (I used about 25 but mine were on the smaller side) -peeled, seeds and stems removed and rough chopped

1/2 cup scallions – sliced up thin

2 garlic cloves – smashed

1/2 cup parsley – chopped

1/2 cup cilantro – chopped

2 Tablespoons cumin seeds

2 Tablespoons corriander seeds

1/4 cup lemon juice – fresh squeezed

1/2 cup extra virgin olive oil

1/4 teaspoon ground ginger

1 teaspoon sea salt


Combine cumin seeds and corriander seeds in a small microwaveable dish and microwave until fragrant. (about 30 seconds depending on dish and microwave) When the seeds cool down a little put them threw your spice grinder and then add to your blender. Add all the remaining ingredients to your blender and blend.

Something different and delicious that you can do with Green Chile Peppers.

Green Chile Harissa

The Forking Truth

There are Musical Comedy Cooking Shows Out there!


Who knew that there are Musical Comedy Cooking Shows Out There?    I like comedies and I like cooking shows so i thought it would be fun to see Cooking with the Calamari Sister’s at the Herberger Theater. This show was unlike any show I’ve ever seen before. Delphine and Carmela are suppose to be sisters (played by men) that have a fictional public cooking show. They joke, sing and dance their way through light attempts of preparing food and are naughty with improvisational audience participation. Delphine plays herself as a nun-like church goer and shuns several audience members for not attending church enough though out the show. Delphine is not feminine and talks with the male voice he has.  Carmela plays herself as a tramp similar to the way cartoon Bugs Bunny does when he plays himself as a female. Carmela can pass as a female and does until he pops out a startling deep male voice once in a while. Then the illusion of female disappears and you remember he is a man.

They told stories a bit about Italian life with stereotypical Brooklyn Italian family members in the show. The sisters sing many Italian songs such as a racy version of Volare, Botcha Me, Mambo Italiano….and a “Cheesy” Pasta Tarantella Song that really was amazing. It was very fast paced and all rhymed naming maybe a hundred shapes of pasta while they were wildly dancing.

They didn’t actually cook. They prepared an Antipasto Salad with an audience member that they ridiculed. (but it was funny) The antipasto platter and a basket of rolls did get pasted around the audience.

Then they filled cannoli shells with another audience victim. The poor guy got to ware an apron that made him look naked.

They had a short quiz show on their show for three audience members.

Then the Pasta Song got belted out and it was great. I thought it was the highlight of the show. They then sung it again but even faster.

The actors-comedians- singers really were very talented. Hilarious fun and also kind of WEIRD.

For more information please visit

Your Forking Opinion may or may not differ.

Sorry about the lack of pictures but photography was not permitted in the Theater.

The Forking Truth


My Trip to the New China Super Buffet in Phoenix AZ


Ten years back it seemed there was a budget Asian Buffet on every corner. Today many of these places are a thing of the past. It’s very difficult to keep over a hundred items of food at the right temperature and stored correctly and often buffets suffer violations at health inspections. The New China Super Buffet in Phoenix AZ might be the cleanest buffet in all of Maricopa Country at this time. The New China Super Buffet over the past twelve months has earned a grade “A” health inspections. This is very unusual and very impressive for a restaurant that offers maybe over a hundred different pans of prepared foods so it seemed worthy of a try. The atmosphere is a little dated but seems clean. The dining room chairs are extra wide and are on wheels sort of like chairs from convalescent  homes.

This is an inexpensive and very large buffet. I came for dinner on the weekend and the price was about $12.00 for all one wants to eat including beverages.

We weren’t greeted or felt welcome by the people at the hostess desk but were seated quickly in the dining room.

I take a walk around the buffet and this is what I see.

They offer a variety of sushi. I tried a few pieces and it’s it’s good for buffet style sushi.

This salmon is typical example of buffet salmon. Albumin formation is going on here from over cooking. I will pass on the salmon.

From this row I take chicken on a stick. The chicken is fresh and juicy but is very sweet with slight Asian flavors. They have Mexican Hot Sauce on the table as a condiment. I use some on the chicken to cut the sweet and make it a little spicy.

I did try a taste of the macaroni and cheese…It was very unusual looking. The pasta was florescent orange in color and then topped with a cheese sauce. I never saw florescent colored pasta before. It was slightly better than it looked.

Most of the food I tried came from this row. I tried mushroom chicken, spicy chicken and vegetables. They all seemed fresh and were prepared nicely but they all….. even the vegetables tasted exactly like the chicken on a stick. All sweet with slight Asian seasoning. It seemed like they have one universal sauce for the Asian Inspired Dishes. You can eat like a warrior here if you are a fan of the sweet slightly Asian Taste.

A few pans like the salmon contained over cooked meats. My husband tried the pork dish and he told me that the pork was very dry and tasted exactly like all the chicken dishes.

We shared an egg tart. It was the one thing I tried that I thought was delicious. It had a nice thin perfect crust and the filling was rich and smooth. It tasted cheesy and slightly sweet.

The New China Super Buffet offers many desserts, cookies, macaroons, cream filled puffs, iced cakes, peanut clusters, and four kinds of ice cream.

Our server was efficient at serving beverages and clearing plates but also made us feel slightly unwelcome by rolling her eyes and laughing slightly when she served my husband a refill.

Besides dining in…..New China Super Buffet offers a menu of Take Out Chinese Food and Take Out Buffet Food.

1/2 a Fork….better than some of the other Budget Asian Buffets I’ve been too ……Nothing was too oily or too salty…………. grade “A” by Maricopa county for the past twelve months…..downside was that most of the Asian Inspired entrees tasted the same.

The Forking Truth is that everything is subject to change and your experience may or may not differ.

For more information on New China Super Buffet in Phoenix AZ you will have to visit them or give them a call at 602-424-1660

The Forking Truth