Most Memorable Meals from the Summer 2015 around Metro Phoenix AZ

Bink's Scottsdale Moroccan Fried Chicken

Bink’s Scottsdale Scottsdale AZ  Moroccan Fried Chicken

This was great summer filled with mostly excellent food such as the Moroccan Fried Chicken from Bink’s Scottsdale in Scottsdale AZ. The Chicken was so juicy and flavorful, it was crisp and just delicious. It was one of the best fried chicken I ever had.

Bhel Puri from Saffron Authentic Indian Bistro Phoenix AZ

Bhel Puri from Saffron Authentic Indian Bistro Phoenix AZ

Who would ever guess that rice puffs could ever be anything more than cardboard like? These were delicious. The sauce on them was herby sweet, sour and spicy. This plate had many textures. This was a big surprise. Rice puffs can actually be delicious.

Waldorf Salad with house smoked salmon from Vogue Bistro Surprise AZ

Waldorf Salad with house smoked salmon from Vogue Bistro Surprise AZ

Really perfect buttery gently smoked delicious salmon salad.  The salmon really was outstanding . What made this salad really pop was that magical creamy shallot dressing salad that was so delicious you could eat it on Bobby’s Potatoes (Bobby’s was memorable) and those potatoes could turn forking delicious.

All the food from Mashawi Lebanese Grill in Phoenix AZ was delicious-

The $21.99 Feast for two minus the two fresh salads

The $21.99 Feast for two minus the two fresh salads

But the chicken kaftas were something I’d like prepare at home sometime. They left a flavor in my memory that was very memorable.

Sometimes memorable can be funny.

Little Cleo's Seafood Legend Phoenix AZ

Little Cleo’s Seafood Legend Phoenix AZ

All the food from Little Cleo’s was delicious but I’ll never forget this forking tiny dinner I received that was only big enough to feed a forking hamster.

My most memorable special meal came from Kai in Chandler AZ. It was like a visit to the Art Museum combined with a visit to Church. It can’t be explained.

"From The Garden" Kai Chandler AZ

“From The Garden” Kai Chandler AZ

Sometimes memorable can be terrible.

Bobby's Cafe of Sun City - Sun City

Bobby’s Cafe of Sun City – Sun City

I think the food from Bobby’s Sun City Cafe put out the most terrible thing I was served this summer.

Bobby's Cafe of Sun City - Sun City AZ

Bobby’s Cafe of Sun City – Sun City AZ

The vegetables were soggy and flavorless.

Bobby's Cafe of Sun City - Sun City AZ

Bobby’s Cafe of Sun City – Sun City AZ

The potatoes were green and looked like they were inflicted with an infection. I let them know about the forking potatoes but it didn’t do a wee bit of good. They didn’t give a sh*t. They gave me a sh*t.

Bobby's Cafe of Sun City - Sun City

Bobby’s Cafe of Sun City – Sun City

The fish wasn’t good and I might have been sick from it. I’ll never forget how my forking butt hurt the next day after Bobby’s.

Those were the most forking memorable meals of the summer of 2015 in the metro Phoenix Area that I had.

 The Forking Truth

The Forking Truth


I Usually Leave Forking Disappointed from Most Chain Restaurants


I don’t recall tasting anything forking great from a national chain restaurant in the past ten years.  I’ve usually just thought the food was maybe better than a frozen dinner or almost good or just ok. After just returning from traveling from the airport around dinner time I was forking exhausted and thought just picking up some of the new all natural burgers from a certain chain wouldn’t be such a bad idea. (of course this was before I knew fecal matter has been found in all ground beef……..YUK!) This place promised fresh baked buns and all natural grass fed beef. I try to avoid national chains but this was a very weak forking moment and I was feeling very weak and tired so I gave in to my weakness and said, “what the fork” “why not?”

The burger was ok and much more forking edible compared to the dried out you know who king burger and certainly was very edible compared to my least favorite that I consider inedible  burger (what I call the McDrek Burger). The McDrek just forking seems like devil’s excrement to me. That’s because I always got a headache after eating a McDrek’s burger as a child and haven’t relished the thought of having one since.  The meat in a McDrek’s burger just always looked forking unappetizing to me. It looked like canned dog food mixed with brown baby food and made into a forking patty. I thought it was the forking devil’s poop laid by a clown that laughed at you.

But  as ok as that all natural burger was  it only seemed as good as a 1980’s forking king burger, the old forking recipe when you might have forking gotten it YOUR WAY and the meat might have been real beef that was flame broiled. Both the  all natural burger and the 1980’s forking king burger are and were thin patties of beef in really large buns with a good amount of very similar toppings, lettuce, tomato, onions, sauces. I know the buns differed but that one bite taste did take me back to the 80s. But still this wasn’t a forking great burger it was just ok as a fast food burger and better than todays dried out king burger and FORKING LIGHT YEARS BETTER than the clown’s burger.

I choose not to go to forking national chain restaurants because during my life I’ve been to many of them at some point. At best they were almost good.

That budget steakhouse with all the forking peanuts on the floor seemed kind of fun. You never know who the fork sneezed on them forking peanuts before you. Or who the fork came out of the bathroom and did what and had some peanuts before you…..(think about that one)…. But the food never did taste forking good because of how processed it was and I thought while leaving I was going to cut my foot on a forking peanut shell.

I don’t recall tasting anything forking great from a chain restaurant and I usually leave disappointed or forking grossed out.

I do note I haven’t been to all national chains and haven’t tasted everything at every chain. Also your taste may differ so my opinion is subjective.

I usually leave disappointed from Most Chain Restaurants.

Forking Truth

The Forking Truth







Korean Inspired Leek Salad Recipe

Korean Leeks

Korean Inspired Leek Salad

I got these awesome Korean Leeks from my local Asian Market.

Korean Leeks

Korean Leeks

Last time I picked these leeks up I made whole wheat Korean Leek & zucchini pancakes that came out really well but this time I thought I’d make something different. It turns out that this salad came out FORKING Delicious. I’m beginning to think anything with gochujang can turn anything delicious. This salad is light, slightly sweet and not too spicy with a tasty mild veggie  garlic onion flavor.

I googled Korean Leek recipe and came across something called Seasoned Ramps (Dalae) Recipe by Naomi Imatome-Yun who is a Korean Food Expert. I sort of followed her recipe as a guild but didn’t have all the ingredients and made very slight changes for my taste. I am also assuming that kochujang and gochujang are the same because she used kochujang (a Korean Pepper paste made with rice flour) and I used gochujang that also is described as the same.  I also dropped the addition of salt, pinenuts and substituted Korean shredded red pepper for Korean Kochukaru pepper that I didn’t have. I also winged the proportions since it started out way different.

Other changes that I made were cutting the Korean Leeks in small bite size pieces instead of one inch cuts.



1 Korean Leek (mine made around 4 cups)

2 Tablespoons gochujang

2 Tablespoons sesame oil

2 Tablespoons rice wine vinegar

3 Tablespoons toasted sesame seeds

1 apple sliced up

big pinch Korean shredded red pepper


Clean and smash the bulb end of Korean leek to release flavor.


Cut into bite size pieces and soak in a water filled bowl to release any dirt that remains.


In another bowl mix up the gochujang, sesame oil, rice wine and vinegar. Set to side.

Toast your sesame seeds in either a pan, the oven or just microwave toast them 30 seconds at a time till done. (they take about 1 1/2 minutes this way)

Now pull out your leeks to drain. Throw out the water and put leeks back in bowl. Slice up your apple and add that bowl


to your dressing bowl and mix. Lastly mix in your toasted sesame seeds and enjoy.

Korean Inspired Leek Salad

Korean Inspired Leek Salad

I also found this salad is delicious with cooked chicken. Just heat up your chicken in this salad with a little chicken broth or water and it’s just delicious.

It's GOOD and that's The Forking Truth

It’s GOOD and that’s The Forking Truth



Falafel Inspired Paprika Carrot & Chickpea Baked Vegetarian Balls Recipe

Falafel Inspired Paprika Carrot & Chickpea Vegetarian Baked Patties

Falafel Inspired Paprika Carrot & Chickpea Baked Vegetarian Balls

I was inspired to put these flavors together when I remembered one of the best lunches I ever had at the now closed Centurion Restaurant that was located in down town Phoenix AZ. My three course $15.00 lunch included this paprika parmesan hummus that went so delicious with carrots. It came with other vegetables but sort of popped with the carrots so I put together similar flavors in a baked vegetarian balls.

Paprika Parmesan Hummus Plate from Centurion Phoenix AZ

Paprika Parmesan Hummus Plate from Centurion Phoenix AZ

A true falafel is fried and made with dried chickpeas so this patty is falafel inspired. I will call it a falafel anyway. This falafel isn’t going to win a prize for crispiest or fluffiest falafel and is more meatball like in texture with flavors are spot on. This is a very easy delicious recipe that anyone can prepare.

Ingredients to make about 19 meatball sized balls that are about 9 servings set oven to 350 degrees

2 carrots shredded

1 15oz. can garbanzo beans low sodium variety rinsed a few times (because they are very close to fresh made and are better than the dried out old ones from my local grocery store)

1/2 large sweet onion grated

3 garlic cloves grated

1 teaspoon smoked paprika

1 teaspoon Hungarian paprika

1/2 teaspoon cumin

1/2 teaspoon coriander

1/2 teaspoon baking powder

2 beaten large eggs

1 Tablespoon tahini

1/2 teaspoon kosher salt

1/2 teaspoon Aleppo pepper (fruity mildly spicy red pepper)

1/2 cup chickpea flour

1/4 cup whole wheat flour

1 Tablespoon honey

1/4 cup fresh chopped parsley

fresh ground sea salt for finishing

fresh ground black pepper for finishing

nonstick spray for your baking sheet


Using a blender blend up your eggs and slowly add your chickpeas. Once blended then add onions, garlic, tahini, honey and dry spices. Scrape out mixture to a bowl. Hand mix in your carrots, now hand mix in your flours and baking powder. Mix in your parsley. Spray your baking sheet with nonstick spray and shape the mixture into meatball size balls somewhere around a walnut size. Bake about 20 minutes in a 350 degree oven.



 It's Great and that's The Forking Truth

It’s Great and that’s The Forking Truth







Easy Healthy Carrot Hummus Recipe

Carrot Hummus with Paprika Carrot Chickpea Falafel Style Vegetarian balls

Carrot Hummus served with Baked Carrot Falafels

This carrot hummus is very nontraditional. I didn’t use chickpeas and instead used carrots. I kept the flavors close to traditional flavors and used only minimal amounts of oil with the majority of the oil used just topping the hummus.  The curly parsley really accents these flavors really well make sure you go generous with the fresh parsley. This hummus is light and healthy and also is a delicious sandwich spread. I sacrificed a slight extra creamy texture for a healthy light recipe. For me it’s just creamy enough. If you desire more creaminess you can add some soft or clarified butter to this recipe if you want a more creamy texture. (Turkish Bi Tahina Hummus  does have butter in it and is the creamiest hummus I ever tasted) This recipe is very easy to prepare.      Prepare this hummus with easy baked Carrot Falafels Recipe to follow.

Ingredients for about 12 servings

1 lb. 10oz. carrots pealed and diced

3 garlic cloves chopped

2 Tablespoons extra virgin olive oil

2 Tablespoons honey

1/4 cup water

1/4 teaspoon kosher salt

1/4 cup tahini

1/2 teaspoon Aleppo pepper

1/4 cup water

1/2 teaspoon cumin

1/2 teaspoon coriander

1 teaspoon Hungarian paprika

1/2 lemon (just the fresh juice)

1/4 teaspoon sea salt

1/4 teaspoon cayenne pepper

one bunch fresh parsley for serving

Total of up to 12 teaspoons of extra virgin olive oil for serving about one teaspoon per serving

Directions Set your oven to 375 degrees

Take your carrots and put in a flat baking pan with the garlic, 2 T extra virgin olive oil, honey, 1/4 c water and kosher salt.


Cover your pan with foil. place in oven and the carrots should be soft in a half hour.

Take your whole pan including liquid and blend till smooth. Add tahini, water and dry spices and blend till smooth. Serve with extra virgin olive oil and fresh curly parsley.


 It's Great and that's The Forking Truth

It’s Great and that’s The Forking Truth





Easy Spinach Risotto Cakes Recipe

Easy Spinach Risotto Cakes

Easy Spinach Risotto Cakes

These risotto cakes are delicious and much easier to prepare than risotto. You cook everything in one pot and only cook the risotto slightly more than half way because the cakes finish in the oven. These risotto cakes are also great for perfect portions since you only use what you need and the extras freeze well for use when you want them.

This recipe makes 24 individual delicious risotto cakes (two muffin pans with about 2 small servings extra)

Ingredients for 26 servings

1 lb. arborio rice

1 large sweet onion chopped small

2 cloves garlic minced

2 hot cherry peppers minced

1/4 cup extra virgin olive oil

1 cup dry white wine

4 cups vegetable stock

1 cup Parmigiano Reggiano shredded

3.5 oz sharp provolone shredded

1/2 teaspoon thyme

1/2 teaspoon basil

1/2 teaspoon oregano

1/4 teaspoon rosemary

pinch saffron

nutmeg a few grates fresh

black pepper fresh ground

pinch cayenne

pinch white ground pepper

14 oz. fresh spinach

3 extra large eggs beaten

Cooking spray to spray two 12 serving cup cake pans

Directions set oven to 350 degrees

To your sauce pot on a medium high heat add the rice, onions, garlic, cherry peppers and olive stir about 5 minutes to fry the rice and get the onions translucent. Then add your wine, stock and spices. Turn your heat down to about medium and cook for about 8 minutes. It should look thicker at about 8 minutes. Now add the spinach and it will start melting down into the pot. Add cheese. Determine if seasonings need any adjustment. Lastly add beaten eggs. At this pint mixture will be almost as thick as regular risotto.Pour into sprayed cup cake pans.


In about a half hour they should be done.



You need to let these cool and set. Pop them out when cool and heat to use.

Easy Spinach Risotto Cakes

Easy Spinach Risotto Cakes

They come out delicious and creamy in perfect portions. For entertaining a side of marinara and a side of a cheesy parmesan/provolone sauce would be forking cool.

These are Forking Great and That's The Forking Truth!

These are Forking Great and That’s The Forking Truth!

Does Fecal Matter to You in your Burger ? The Forking Truth

That's FORKED Up!

That’s FORKED Up!

I read on that Consumer Reports tested 300 packages of ground beef in 26 cities and reported that EVERY FORKING SAMPLE had FECAL MATTER in it. Channel 3 AZFamily  reported the same news as 450 pounds of ground beef from one hundred stores across the country all containing forking fecal contamination.

A little POOP with your forking burger

A little POOP with your forking burger

I guess all of us that eat burgers…….

Ingo's Tasty Food Phoenix AZ

Ingo’s Tasty Food Phoenix AZ

meatloaf, tacos and meatballs are full of sh*t sometimes from forking fecal matter.

Does Fecal Matter….to you…. in your burger?

 The Forking Truth

The Forking Truth

Forking Yummy Poblano Potato Salad Recipe

Forking Yummy Poblano Potato Salad

Forking Yummy Poblano Potato Salad

This salad is mostly low fat and made with non fat Greek yogurt and low fat mayo as the base with lots of poblano peppers blended into the creamy base of the salad. I also boiled the potatoes with baking soda to break down the surface of the potatoes so the creamy base absorbs the potatoes and that potato flavor that seems to get concentrated from the baking soda magic. This salad for me came out a little spicy but not too spicy. The poblanos I used had a nice fruity flavor to them with only mild/medium heat so you might have to make adjustments to your liking because of your taste and the heat level of your chilies.

Ingredients makes about 8 servings

2 lbs. potatoes pealed and cut about in half

1 teaspoon baking soda

1 Tablespoon kosher salt

fresh ground sea salt

fresh ground black pepper

6 small/medium sized poblano peppers (roasted, seeded and stem removed chopped small) (5 get blended into dressing for salad save one for adding with potatoes because this salad is about the poblanos) (I do note my poblanos were on the mild side and were small sized so if yours have more heat you might want to add them one at a time till your liking0

1 jalapeno chopped fine

1/2 c. low fat mayonnaise

1/2 c. non fat Greek yogurt

1 teaspoon garlic confit or fresh roasted garlic

1/2 teaspoon ground black pepper

1 teaspoon kosher salt

1/4 c. lime juice (fresh squeezed)

1/2 c scallion whites chopped

1/2 c. scallion greens chopped

1/2 c. extra sharp aged cheddar cheese shredded

1/2 large red bell pepper chopped small


To a large sauce pot add chilled water a little more than half way up. Add baking soda, one T. salt and your potatoes. Bring to boil and cook till fork tender with very soft ends. (about 15 minutes)


Drain potatoes in a colander and place back in your pot so you don’t have to clean another forking bowl.  Add poblano pepper, scallion whites, cheddar and red bell pepper. Set to side.


Blend your poblano peppers (all but one), jalapeño, mayonnaise, yogurt, garlic,1/2 t. black pepper,1 t.  salt, lime juice, together till smooth.


Add to potatoes and mix gently. Top with scallion greens.


Serve either warm or chilled.

Forking Yummy Poblano Potato Salad Recipe

Forking Yummy Poblano Potato Salad Recipe

For a delicious South West Style variation just add some Fresh Charred Corn, avocado and cilantro I think would be delicious!

It's Forking Great and that's The Forking Truth

It’s Forking Great and that’s The Forking Truth



Cooking White Fungus and Crunchy Sweet Chocolate Cinnamon White Fungus Recipe


White fungus is from the mushroom family and is sold dried.

You have to soak the fungus in water.


I soaked the fungus in water changing the water at least a half dozen times for a few hours and rubbed it like I was giving it a shampoo to make sure it was forking clean.


The fungus had an aroma or funk that I didn’t care for so then I soaked it over night in a mixture of rice wine vinegar, water and kosher salt.


I then got the fungus ready for cooking and gave them a trim of the hard base they have.


I rinsed off the liquid and put the fungus to boil in a solution of 2 cups of sugar and 6 cups of water and let the fungus boil two minutes. I thought the fungus is now edible and would taste good in a stir fry but I wanted to do something different.


I took the fungus out with a slotted spoon and then placed them on a silicon mat and then in a 225 degree F oven.


After about 90 minutes most of the fungus quickly became hard and crunchy and tasted similar to frosted corn flakes cereal. They became shattering crisp.


All I did was sprinkle the fungus with sweetened cocoa and some cinnamon.


The fungus would be great on top of a dessert or chocolate for a light as air crunch on top of something.

There’s fungus is among us.

It's GOOD and that's The Forking Truth

It’s GOOD and that’s The Forking Truth


WTFork is White Fungus



White Fungus is a kind of fungus that belongs to the mushroom family. In China white fungus is prized for medical benefits.

It’s believed to help with the building of collagen, also an anti inflammatory, a cholesterol reducer and also to lower high blood pressure among other things.

White fungus is usually sold dried like this.


To prepare you put some in a bowl.


Then you have to soak it well, rinse well and trim the hard part off and boil it briefly so you can use it. The white fungus should double in size  in about 15 minutes


and grow to 3-4 times the dried size.

Traditional recipes for white fungus are soups, stir fries and desserts or sweet soups.

The Forking Truth

The Forking Truth