Sometimes you get these Great FORKING Deals on Groupon and OTHER Groupon-Like sites.
These Groupon and Groupon-Like Sites are internet sites were you can purchase and print vouchers for discounted rates on merchandise, services and or Restaurant Deals.
It can be something like a Forking $100.00 deal for $49.00 or a $200.00 Steal for $80.00.
For Restaurants some Groupon-Like Sites require a predetermined gratuity added to your bill so you don’t forking jip your server.
Other Groupon and Groupon-Like sites let the consumer leave a voluntary gratuity BUT DO HAVE fine print printed on the voucher and their internet site that you should leave 15%-20% of pre-discounted price.
Don’t Jip! Forking Leave the Tip!
Restaurant Week does differ. The restaurants usually create a 3 course meal at a slightly lower check average than what you normally would pay at that restaurant. Restaurant Week sometimes is considered the “Special.” If you had a positive exsperience you should tip around 20% or plus.
Even if you don’t own a forking restaurant or have a boat load of people to cook for Great Bargains can be found at a Restaurant Supply Store. I do note it is helpful to have an extra freezer. I also note not all forking restaurant supply stores let the public shop in their stores.
How about getting Bags of 5-6 Red Bell Peppers for around $2.00 a bag? I purchased several forking bags and roasted up a bunch and froze. I also sautéed up a bunch and froze some too.
One time when I went I got a forking 5 pounds of forking parsnips for around $2.00! I managed to use them all between making soup, parsnip fries and parsnip keftedes (vegetarian Greek Style meatballs).
I liked getting 40 pounds of fresh Chicken quarters for $24.00. I just cooked and cleaned up a big batch of some and got a forking “stock pile” in my freezer.
Picked up a box of Frozen Walleye Pike. Made some in pan fried and brushed with my forking home made mustard recipe and crisp onions. They came out great! The whole forking box of fish cost as much as one dinner entree out would have cost!
Canola High Heat Cooking spray is a bargain too. Not only is it a bigger can for less than half the money of a supermarket price it a forking higher quality spray without that long list of chemicals.
You say Tomato.
I got Tomatoes!
Just for fun (and possibly turbulent sleeping conditions) I picked up a number 10 can (that’s over 7 pounds) of Vegetarian Refried Beans for around $4.50 as someone in the house is really found of refried beans. Got some in the fridge, got a a few containers in the freezer.
Some things aren’t a bargain for a the regular consumer like packaged or canned tuna fish. I need that in smaller portions.
Sometimes the store gives you stuff for free with your purchase! But I didn’t need a forking 30 pounds of fryer fat or 50 pounds of onions.
They also sell lots of fun equipment like ice machines, fryers and flat top grills. But I can forking fit any of them in my house.
I enjoy everything I purchased from the Restaurant Supply Store because I only purchased what I can use and what were bargains.
Great bargains can be found at a Restaurant Supply Store.
TweetI’ve been to some really forking great restaurants this year in the Metro Phoenix Area.
Sumo Mayo in Scottsdale AZ really forking knocked it out of the park with their Mexican Asian Fusion menu of Tapas dishes. The Korean Beef Taco was so intricate and layered with flavors. My only complaint is that it was too small so you couldn’t enjoy it enough. Everything I tried there was delicious and the restaurant is as beautiful as the food.
This for sure is the Forking Place to go now!
Bink’s Scottsdale AZ Serves up Delightful Imaginative Dishes! Like Curry Pear Soup with Hibiscus, The Salad I had pictured above was made of Spinach, Pickled Onions, Dates, Labne, Kumquats and Harissa Vinaigrette. Everything I tried here was masterfully prepared.
You can almost taste this Baked Trout!
FnB in Scottsdale AZ doesn’t make the most photogenic food but makes the vegetables that gets transformed into something you never thought they could be. Everything at FnB is forking delicious but that Grilled Eggplant with Summer Wheat Berry Tabbouleh, Harissa and Feta was another one of the darn amazing vegetables dishes I had here. A few of the other amazing vegetables dishes were Gilfeather Rutabaga with Ginger Creme Friache and Chives, The Spicy Grilled Broccoli with Tangerine Aioli and Pistachios for sure is delicious. Food and Wine Magazine named FnB’s Leek Dish with Fried Egg and Mustard Bread Crumbs Award Winning.
All the food not just the vegetables are outstanding here. I am partial to the wood grilled fish dishes. They are also noted for featuring Arizona Wines and many of the plates are meant for sharing. They also have a cute wine and food store that you should check out.
I had a Three Course Dinner Special at Zinc Bistro in Scottsdale AZ. I can’t stop thinking about how great everything was especially that French Cold Potato Soup with Salmon Croquettes and House cured Salmon. No words can describe how good it really was. Our dinners were also excellent and the dessert was also another one of the best I ever had anywhere.
This could be renamed Knock Out Desert because you could fight over it as it was that good. Heavenly light but almost crisp with the perfect amount of chocolate and sweetness studded with extra special cherries.
Everything I tried from Virtu Honest Craft was Well Crafted and Memorable. Outstanding out of the ordinary cocktails, The best Bronzino I ever had anywhere and a truly amazing desert. I can’t wait to go back.
These were the very best of what I Forking Had in Phoenix in 2014 so far. I can’t wait for the other half.
I FORKING submitted a possible the million dollar winning flavor “Wasabi Ginger” to the Lay’s Do Us a Flavor Contest on January 17th 2014. I know they picked Ginger Wasabi but isn’t that the same? I already know maybe a forking million other people also might have submitted this possible (and forking probably) winning flavor. I also am aware the person selected did specify kettle cooked chips and I’m not sure if I did as mostly all I submitted two styles but only printed out one that I found for that flavor. I just sort of feel forking screwed and disappointed anyway. I admit I’m selfish and am only thinking about my forking self but I’m only being honest in admitting I’d prefer to be the winning person instead of the forking person that only gets to purchase the millionaire’s winning chips with a flavor I also thought of.
Also you had to give a reason why you submitted that flavor and the person picked said the flavor was a part of her heritage. (I know I didn’t give as great a reason but hell I still forking would have liked to get picked)
Well maybe Ginger Wasabi does differ from Wasabi Ginger? It’s like Mint Chocolate or Chocolate Mint isn’t it?
I am certain Ginger Wasabi will win over Cappuccino, Cheddar Bacon Mac & Cheese and Wavy Mango Salsa. I’ll forking buy it because that favor is forking delicious.
You can vote for your favorite flavor now threw October 18th 2014. The winner won’t be me but might be my forking flavor.
I never Tasted a forking Clafoutis kind of dessert until I ate at Michael Chiarello’s Restaurant Bottega in Yountville CA. I do have to say it was the most delicious dessert I’ve tasted this year so far. The cake part wasn’t sweet but almost a pancake or crepe kind of taste with an almost custard like texture. The strawberries in this dessert were concentrated with Sweet Strawberry Flavor and the almost tart tangy cream with that balsamic drizzle and the hit of Black Pepper was pretty darn-right forking amazing. I had some very good and great food in California but that Clafoutis from Bottega is what I think about most.
According to Wikipedia a Clafoutis is a baked French Dessert with Fruit traditionally baked with black Cherries with Pits! The pits release a small amount of Amygdalin and that compliments the flavor.
The acceptable fruits to use in a Clafoutis are, Red Cherries, Plums, Prunes, Apples, Cranberries and Blackberries.
If you use a forking different fruit your dessert is a forking Flaugnarde.
So I decided I wanted to make my first Clafoutis. I looked at many different recipes and they do forking differ a bit. So I actually found an Apple Clafoutis Recipe by Michael Chiarello on Foodnetwork.com so I tried that one cutting the recipe in half and not running out to buy anything special like a vanilla beans or Calvados Fruit Brandy. I just used what I forking had around the house.
When I studied the ingredients I was forking surprised that this Clafoutis Recipe is actually pretty low in fat and sugar and has very little flour. I cut the recipe in half because I only wanted 4 servings. I only used 2 eggs, 1/4 C. Flour, 1/2 cup milk Slightly over a tablespoon of butter and I think it was only 3 tablespoons of sugar plus two tiny apples.
I mixed up Flour, Sugar, Cinnamon, Salt, Eggs and Milk
Then I Cooked peeled Apples with butter till butter browned.
I then added vanilla, salt, sugar, and poured into buttered glass bowl and topped the apples with batter.
The Mixture got baked for about 22 minutes at 400 degrees.
I topped it with a little powdered sugar, cinnamon and Black Pepper.
Instead of Creme Fraiche I mixed some similar tasting Whipped Cream Cheese with Nonfat Greek Yogurt and added some Balsamic Vinegar to it instead of drizzling the dessert with Balsamic Glaze.
The Apple Clafoutis had the same taste but I thought the strawberries gave it a little more pop and zing. My Companion however felt different and preferred the dessert made with apple.
In a few weeks maybe I’ll try Gordon Ramsey’s Recipe for Clafoutis his differs and has fresh ground almonds and heavy cream in the recipe.
The Asiana Market in Glendale Arizona sells more varieties of Peppers than I can forking mention. Some that I forking remember were Jalapeños, Thai Chili’s, Korean Peppers, Bell Peppers and Anaheim’s but these are the ones I purchased.
Twisted or Shishito Peppers. These Shishito peppers are featured on many better restaurant’s menus across the country.
They also had Banana Peppers.
And Italian Chilies!
I picked up a Jar of Cherry Peppers.
And a Jar of Grilled Cayenne Peppers!
I then decided I had enough forking peppers and picked up some forking Date Molasses because that’s really hard to find.
I didn’t buy the Old Squash but I saw they had some.
I did buy the Yu Choy because that cooks up like Good Spinach.
They had Dosekai and maybe I’ll try them next time.
Willie Bird’s Restaurant in Sonoma County Santa Rosa CA is a Great Restaurant for Forking Turkey to gobble up. Willie Bird’s are Locally Grown Willie Bird Turkeys that are also sold at the Willie Bird Store.
Forking Nothing about the restaurant or menu is fancy. When you walk in it’s forking like grandma’s old dining room with a forking lot of old turkey ceramics. The menu is not all but mostly Turkey. It’s sort of forking like Thanksgiving every day Breakfast, Lunch and Dinner seven days a forking week! Turkey, turkey, TURKEY, and more TURKEY!
This time I came for dinner. They started us of with a Bread Basket and an appetizer plate of Vegetables and Pepperoni (Turkey?)
Then next came a cup of soup. I had TURKEY Barley.
My companion had Lentil with TURKEY Sausage.
Next came a House Salad.
For dinner (and 4 other meals) I (and We) forking had the Roasted Drumstick Dinner.
I received a very large tender, flavorful Turkey Leg, mashed potatoes, and stuffing covered in giblet gravy. This was a forking hell of a deal for just under twenty dollars.
My companion had the Chicken Fried Turkey Dinner.
Willie Bird’s Restaurant in Santa Rosa is the forking destination to Gobble up Turkey!
Home made mustard is forking easy to make. You can use higher quality more flavorful vinegars and spices to make your unique blend. You can also play with the texture depending on how you cut (excuse the forking bad pun) or blend the mustard.
I studied over a half dozen different recipes posted on the web and forking came up with my own adding some of my own ideas that’s a little more layered with flavors and I like the popping texture of leaving the seeds whole.
5 Tablespoons Mustard Seeds (I only had yellow but a mix of different ones would be interesting. (I do note using all yellow seeds will produce a mild mustard and you do need the darker colors for a more bold mustard flavor.
1 Tablespoon Mustard Powder
1/4 Cup Sherry
1/3 Cup Apple Cider Vinegar
2 Tablespoons (my recipe) Roasted Garlic Spread (Covered Garlic Roasted with a Splash of Extra Virgin Olive Oil for an Hour and Whipped)
1/4 teaspoon Ground White Pepper
6 crushed Juniper Berries
Small pinch of Allspice (be careful with this one)
2 Normal Pinches of Espelette Pepper Powder
Maybe 5 Turns of Fresh Ground Sea Salt
Between 5-10 turns of Fresh Ground Black Pepper
You just forking mix and let sit in the refrigerator a day but two days would be better.
It will look sort of like this.
It takes a day to look like this and is a little on the thin side.
At this point it will thicken up a little more if you can wait another forking day (that’s a total of two days) or you can blend it up to your liking. Blending will thicken the mustard.
Home Made Mustard it’s Something you might Relish!