Monthly Archives: February 2015

Salmon it’s what I might order for dinner

Over the past year I ate a forking lot of salmon out because often that’s the only forking fish choice in a restaurant.

I live in Arizona and in the area I live in is very hard to come across fresh tasting fish. So it’s actually a FORKING TREAT to eat fish out for me.

I don’t know if it’s forking just me but I find that meat fills me up much more than fish or chicken and just sits in my stomach and then I don’t have room for bread or dessert that I forking might enjoy when I go out to eat.

I’m also NOT a FAN of, and FORKING hate dry or chewy meats and I am very rarely served dry and chewy fish. The down side of often ordering fish is…. there are times when I’m served fish that isn’t fresh tasting and sometimes the fish is over cooked. Fortunately that only happens once in a forking while.


At any forking restaurant for dinner I usually DON’T order chicken because I eat chicken at home often and usually prepare it well.

Some chicken I prepared

Some chicken I prepared


Forking more often than not I usually get served dry tasteless chicken. So ordering chicken out is usually a forking waste for me.

Taco Haus Scottsdale AZ (wow that was really bad)

Taco Haus Scottsdale AZ (wow that was really FORKING Bad)


The exception is a lunch out where I might order forking grilled chicken to top a salad.

In the area where I live it’s very rare that I can buy fresh fish and usually leave what I see to salmon else. (excuse the forking pun and this forking photo)

Think these are snappers?

Think these are snappers? Sorry don’t have a forking salmon photo!

At very good restaurants I ate salmon.

Bouchon Napa CA

Bouchon Napa CA

Also at Forking not nearly as good places I ate salmon.

La Torretta Scottsdale AZ Salmon Alla Francesca

La Torretta Scottsdale AZ Salmon Alla Francesca

And all the salmon I had in-between. I do note these photos are in no particular forking order.

Arriv Fountain Hills AZ

Arrivederci Fountain Hills AZ

The Pink Pony Scottsdale AZ

The Pink Pony Scottsdale AZ

Cindy's Napa CA

Cindy’s Napa CA

BBQ Salmon Salad Rhythm & Wine Scottsdale AZ

BBQ Salmon Salad Rhythm & Wine Scottsdale AZ (this was excellent salmon)

Broiled Salmon with Spaghetti Squash and Pasta in lemon-caper butter $13

Cucina Tagliani Glendale AZ

This is what absolutely perfectly prepared good quality salmon looks like.



Salmon it’s what I might order for forking dinner!

Forking Truth

Forking Truth


EAT at the Boulders for some of the most Breathtaking Views in the metro Phoenix Area


Once you pass threw the entrance of the Boulders you take a fairy long but scenic tour.



You should plan your forking visit during daylight hours to view the beauty of this resort.


They even have a gorgeous duck pond.



Many quail live here too.





We were coming up on the big boulder, the really GIANT Big Forking Boulder.


I couldn’t photo the water feature but water was flowing down the crack. (looks a little like a forking butt doesn’t it? but it’s a pretty butt)

The most beautiful resort I’ve seen in the Metro Phoenix area.

Several Restaurants can be found at the Boulders. We decided to pop into The Grill at the Boulders. They do have a lovely dining room that overlooks the golf course but only one waitress was on and we didn’t want to make her forking run from the bar to the other end of the building so we sat in the bar area that has a view of the forking golf shop.

I saw New York Pastrami on the menu so I had to ask if it really was New York Pastrami or just New York Style. I was told New York Style and ordered it because it was house made.  After a little while I received it.


I liked that the meat wasn’t too fatty and also not too lean. It was very unique in flavor with an unusual spice in it that I think might have been cloves. The meat was delicious, flavorful, and moist. The sandwich was layered with a very small amount of fresh crispy but average coleslaw and was held together with some sort of grained pumpernickel bread. The fries were hot, fresh and lightly salted but slightly disappointing because they seemed like fast food kind of fries. I also thought house made pickle might come with this sandwich because it cost around $15.00.

My husband tried the BBQ Brisket grilled Cheese.


Both sandwiches came with an enormous amount of fries. The brisket inside was very moist and flavorful. The bread was grilled nicely and quality cheddar cheese was used but for some reason this sandwich seemed more like a brisket sandwich with cheese other than the grilled cheese with brisket that we thought it would be. Also priced at around $15.00.

We found the service to be friendly and efficient.

The Grill at the Boulders and the Palo Verde Restaurant at the Boulders in beautiful Cave Creek AZ both participate in the Scottsdale preferred savings card and if you have one you can get one meal for free.

Eat at the Boulders for some of the most Beautiful Views in the Metro Phoenix Area.

Forking Truth

Forking Truth

Eating Commercial Bread can be Hairy & That’s The Forking Truth


Forking HAIR in FOOD on Purpose.  WTFork!







This is Forked Up!

This is Forked Up!

I read the Forking Above articles about FORKING L-cysteine.

According to most of the above articles you will usually find L-cysteine in most commercial bread and many forking commercial baked products.

L-cysteine is a dough conditioner to make forking baking a speedier process. You do need to know that sometimes FORKING L-cysteine is made in a laboratory but forking MOST of it comes from cheap human hair that’s picked off the floors from barber shops in China. One of articles I forking read said that some hair was removed from dead people in India for L-cysteine. That’s another WTFork!

The collected hair is dissolved in forking acid, goes threw processing and then is packaged and sold to mostly bread producers. WTFork!

Besides human hair other sources for forking L-cysteine are feathers and a few other assorted animal hair or hooves and petroleum byproducts. WTFork!

HERE’s To YOU all you bread manufactures to use that SH*T!

Not Worth a Fork

Not Worth a Fork

Your Bread is not worth a Fork! You forking Sick-Ohs!

Forking Truth

Forking Truth

Mascarpone Recipe


Nothing is forking  easier to make than home made mascarpone cheese.

All you need is-


cream, it should be heavy cream but you can do it with whipping cream too or a combination of the two. The store was giving away these creams so I did a combination of 2 pints heavy cream and 1 pint whipping cream. Whipping cream has about 7% less fat than heavy cream so it’s not a very big difference. The creams with the least amount of stabilizers will produce the highest quality cheese. For that reason you can never use the less expensive manufacturing cream. It has way to much forking stabilizers in it and can only be used for sauces. The only other ingredients I used where juice from one lemon and about a teaspoon of kosher salt.

You need to heat the cream and salt in a sauce pan and bring it slowly to a slow boil and let it go a few minutes. Then slowly add the fresh squeezed lemon juice, you might not need it all depending on how big or forking juicy your lemon is. You need the cream to thicken and to coat your spoon.


Then you pour into a paper towel lined colander.


Let drain over night.


Peal away the paper towel.


Now you have home made mascarpone cheese!

It was WHEY easier than you thought! Wasn’t it?

2 pints heavy cream

1 pint whipping cream

juice of one lemon (maybe less)

about a teaspoon of kosher salt

makes about 4 cups of mascarpone

Forking Good!

Forking Good!


Mixed Citrus and Saffron Basboosa with Lemon Summac Mascarpone Recipe

Mixed Citrus and Saffron Basboosa with Lemon Summac Mascarpone

Mixed Citrus and Saffron Basboosa with Lemon Summac Mascarpone

Since tasting my first Basboosa recently from Zahav Restaurant in Philadelphia I studied several recipes from the internet. I got the impression that most Basboosas are very sweet like baklava. I sort of learned from Zahav on what a Basboosa can be so I did my own twist on the soaked and baked semolina cake. I made adjustments to basic recipes and cut the butter and sugar a bit and made my cake with citrus and saffron for a unique taste I figured that by using a gastrique  The cake would be more delicious and complex.  I used my Grapefruit Saffron Gastrique Recipe that I did recently. I thought the combinations of the different citrus and saffron would all compliment each other and the grated sweetened orange rind would be the perfect accent. This cake sits on a home made mascarpone  thats flavored with lemon and the lemon like spice called summac. This is what I came up with. This recipe makes about 18 small cakes that are not too sweet and are very flavorful with a light texture.

Ingredients makes about 18 servings (freezes very well)

1 cup semolina flour

1 cup yogurt

1 cup sugar

1/2 cup butter

1 teaspoon baking powder

1 beaten egg

1/4 teaspoon kosher salt

2 tablespoons limequat rind (you can substitute lime or kumquat or a mix of the two)

pinch saffron

combine and set oven to 350. Grease muffin pans and fill half way.

Bake about 14 minutes till they look done.


Let cool.

Make your lemon summac mascarpone cream.

2 cups home made or store purchased mascarpone (mascarpone recipe to follow on my next recipe)

about 1/2 cup sugar

Grated zest of one lemon

Juice of 1/2 a lemon or whole if small

2 pinches of summac

Mix and set a side.


You need zest of three oranges and supreme the segments of at least two of the oranges.

Add 1/4 cup of sugar to the orange zest and set a side.

Remove Basboosas from pans and place on oiled baking pans and set oven to broil.

Pour Grapefruit Saffron Gastrique over Cakes. (I did that recipe only a few back) It’s just a cup of sugar cooked with a cup of vinegar juice of a grapefruit, 2 oz. butter and a pinch of saffron and a pinch of salt.

Add orange segments to top of cakes.

Broil for about 2 minutes or until slightly browned.


Now assemble.

smear plate with about a tablespoon of cream

top cream with a cake

sprinkle the sweetened orange zest on cake

serve warm.

Mixed Citrus and Saffron Basboosa with Lemon Summac Mascarpone

Mixed Citrus and Saffron Basboosa with Lemon Summac Mascarpone

Forking Good!

Forking Good!

Mushroom Risotto Recipe

Mushroom Risotto

Mushroom Risotto

Whenever I get those black trumpet mushrooms I know it’s forking time to make risotto. I love the taste of Black Trumpets the most of the mushrooms. They are the closest tasting mushroom to a truffle for me. I usually mix black trumpets with chanterelles and sometimes a mix of other mushrooms but this time I had some jarred truffles and just added them in. Risotto is a forking easy dish to prepare. It only takes 20-25 minutes to prepare, but you are stirring almost the whole time. You just fry or toast your arborio (or arborio type) rice with olive oil and onions (or shallots) till vegetables are translucent and rice looks slightly toasted. Then you add your wine and stir till it’s absorbed. Now you slowly add your stock a couple cups at a time until absorbed. Then add your cheese and seasonings. Add more stock maybe and adjust seasonings if needed. Some people finish the dish with cream but I don’t care for that because the cheese you add produces the right creamy in my opinion. I usually never make a very big batch of risotto because this is the one dish that doesn’t reheat well. If you have leftover you should reward yourself and your loved ones and make tasty breaded risotto cakes with the leftover.

Ingredients (give or forking take)

1 lb arborio rice

1 onion , pealed and small chopped

1 clove garlic chopped fine

1 small hot pepper of your preference (I used a chili de arbol but would have used a fresh cherry pepper or med banana pepper if I had them)

2oz. butter (I don’t always use butter)

maybe 1/4 cup extra virgin olive oil ( you need enough to lightly forking coat the rice and vegetables)

almost 1/2 bottle of dry white wine

I think I used about 5 1/2 cups of mushroom stock (that was mostly home made from the stems but also used some jarred mushroom base)

1 lb. of black trumpets cooked or already sautéed

a few ounces of (crappy..sorry I had them) canned truffles You don’t need these…..(they forking sucked sorry I had these)

at least a forking cup…Think it was more of shredded Parmigiano Reggiano when I have it I also add just a little sharp provolone for that really awesome taste.

about 1/2 t. Thyme

about 1/4 t. basil

about 1/4 t. oregano

about 1/4 t. rosemary

pinch saffron (important)

fresh grated nutmeg ( not much…If you can pick the taste out you forking over did it)

a few cracks of fresh ground black pepper

dash of ground red pepper ( Aleppo or cayenne)

dash of white ground pepper


In a sauce pan fry up your rice, onions garlic and hot pepper with your olive oil and butter till onions are translucent and your rice looks slightly toasted. Add your dry white wine and stir till absorbed. Now you can start adding the stock a cup or more at a time till absorbed. (your stock should be heated up and not cold) I note your are stirring this whole time. Now add your already sautéed mushrooms. Add your grated cheese and seasonings. Taste and adjust as needed.

This risotto is more delicious than what you will get from most forking restaurants.

Forking Truth

Forking Truth



WTFork is Quark?

Quark a fictional character from Star Trek Deep Space 9

Quark a fictional character from Star Trek Deep Space 9

Quark is common in cuisine in German Speaking Countries. Quark is somewhat cheese-like but is not a cheese. However in some countries Quark is considered to be a fresh acid cheese or fermented milk that’s coagulated and strained. Traditional Quark doesn’t contain rennet but these days nobody gives a fork and you might find forking rennet in it. Usually no salt is added.

I tasted some last week. It FORKING looks and taste like forking sour cream.

Forking Truth

Forking Truth

Tofu came to America in 1770 by Benjamin Franklin (WTFORK!)

Braised Tofu with Bamboo Fungus from Joyful Chinese Las Vegas NV

Braised Tofu with Bamboo Fungus from Joyful Chinese Las Vegas NV

Not only was Benjamin Franklin a politician, postmaster, diplomate, writer, inventor, scientist and a founding father of the United States he also was the first to bring TOFU to America.

I was forking watching the FYI Channel and they said Benjamin Franklin stole (I note I don’t know if that part is true) the recipe for tofu also called Chinese Cheese.

Buddhist Rolls from Lucky's King Wah Glendale AZ (stuffed tofu skins)

Buddhist Rolls from Lucky’s King Wah Glendale AZ (stuffed tofu skins)

I forking got this from the City Tavern Restaurant in Philadelphia PA

“In a letter to Philadelphia John Bartram, Benjamin Franklin included instructions on how to make tofu. Sally Lunn breaded, fried tofu, spinach, seasonal vegetables, tomatoes and herbs linguini.”

Tofu came to America in 1770 by Benjamin Franklin (that is a WTFork!)

Forking Truth

Forking Truth

WTFork is a Basboosa?

Pumpkin Baboosa with mascarpone, cranberries and crumble from Zahav Philadelphia PA

Pumpkin Baboosa with mascarpone, cranberries, walnuts and crumble from Zahav Philadelphia PA

I recently had this delicious dessert called a Basboosa at Zahav Restaurant in Philadelphia PA. I never had a basboosa before and also never heard of such a dessert so I looked it up to see wtfork a basboosa is.

The basboosa is a small cake that’s popular in Middle Eastern Countries. It made of cooked semolina and soaked with a simple syrup and is often but not always topped with an almond.

In Arab Countries coconut is a popular flavor and often orange flower water or rose water is a part of the syrup.

And That’s WTFork a Basboosa is.

Forking Truth

Forking Truth

Chinese Food Battle – Phoenix Silver Dragon VS Glendale Lucky’s King Wah

I wrote this Chinese Food Battle 2/3/15 and what needs to be noted that Lucky’s King Wah has changed ownership in 4/15 so I don’t know how the current results would be but this is how it was.

This is a FORKING well paired battle. Both restaurants are Hong Kong Style and both restaurants offer an American/Chinese Menu and both restaurants also offer Authentic Style Cantonese Chinese Food. Both restaurants aren’t forking fancy, maybe a little dumpy and are in old neighborhoods. I must reveal that I have been dining at Lucky’s King Wah for a number of years so it’s possible I might be partial to Lucky’s, but after reading the Arizona Republic’s Glowing reviews of Silver Dragon I thought I had to give them a forking try. I gave them a good try as we had lunch and did some take out. I also do note the Arizona Republic has awarded Silver Dragon many forking awards for being the best Chinese Restaurant. I wanted to know if this was forking true. My forking opinion may differ from yours so this battle is suggestive.

Battle #1

On the Phoenix AZ side is Silver Dragon.

Round one battle is Buddhist Style Rolls. They are made of tofu skin that’s crisped and stuffed with vegetables.

Silver Dragon PHX Buddhist Style Rolls

Silver Dragon PHX Buddhist Style Rolls

Pros- They are filled with more vegetables and also served with mustard.

Cons- Chewy and not as light textured. Not as flavorful. Also oil drips out from the center.

Suggestions- Still tasty and interesting if you never had them before. Get them if you never had them before.

On the Glendale AZ side is Lucky’s King Wah

Buddhist Rolls from Lucky's King Wah Glendale AZ

Buddhist Rolls from Lucky’s King Wah Glendale AZ

Pro’s- Crisp and light texture, Nicely Flavored, Not oily at all.

Cons- no mustard

Suggestions-My only suggestion is to get them as they are forking delicious.



On the Phoenix side is Silver Dragon and they offer several Eggplant Dishes on their menu.

Yu Fu with Eggplant Silver Dragon

Yu Fu with Eggplant Silver Dragon

Pros- This eggplant dish comes  with some sort of light and airy dumplings that are described as being made from fish and egg. I didn’t see or taste any forking fish in the dumplings but they were a nice addition with the eggplant and picked up the taste of the sauce.

Cons- None….. this dish was good!

Suggestions- Get it because it’s good!

On the Glendale Side is Lucky’s King Wah. It’s hard to read Lucky’s Menu because most of it is  written in Chinese. You have to ask about the eggplant dishes.

Eggplant and Tofu

Eggplant and Tofu from Lucky’s King Wah Glendale AZ

Pros- More texture and more flavor.

Cons- Dumplings are more fun than tofu.

Suggestions- Get this dish because it taste good! Ask Lucky’s if they make Yu Fu with Eggplant.

Battle #3 Beef

On the Phoenix side- Silver Dragon makes many dishes with beef. We tried three beef dishes.

Beef Chow Fun with Black Pepper Sauce from Silver Dragon Phoenix AZ

Beef Chow Fun with Black Pepper Sauce from Silver Dragon Phoenix AZ

Hong Kong Style Filet Mignon and French Style Filet Mignon Silver Dragon Phoenix AZ

Hong Kong Style Filet Mignon and French Style Filet Mignon Silver Dragon Phoenix AZ

Pros- All Three beef dishes from Silver Dragon had buttery soft beef and also were very large portions with lots of beef.

Cons- None of the dishes were big on flavor. I do know that Cantonese Style is a cuisine that can be delicate flavors. I thought the chow fun was a little gelatinous and greasy for me.  The French Style Filet tasted like weak beef stock. The Hong Kong Style Filet had a little flavor but it was unbalanced and more sweet.

Suggestions- Get one of these beef dishes if you prefer your food this way.

On the Glendale Side is Lucky’s King Wah. Lucky’s also serves up many beef dishes.

Beef Choy Fun

Beef Choy Fun from Lucky’s King Wah Glendale AZ

Special Beef and Vegetables from Lucky's King Wah Glendale AZ

Special Beef and Vegetables from Lucky’s King Wah Glendale AZ

Black Pepper Beef with Green Beans

Black Pepper Beef with Green Beans

Pros- Buttery soft tender beef in flavorful sauces with crisp fresh vegetables.

Cons- much less beef. Slightly smaller portions.

Suggestions are to order anything beef here and if you need to eat more meat order an appetizer with your meal or get the fried chicken dish.

Conclusion The Winners

Battle #1 Budist style rolls

Lucky’s Buddhist Style Rolls are much more delicious and technically perfect. Lucky’s won Battle #1

Battle #2 Eggplant

Battle Eggplant is a toss up. Silver Dragon’s Eggplant was a solid good dish.  I did like the texture and taste of Lucky’s Eggplant more but the dumplings sort of win over the tofu. This one is too close to call and is a tie.

Battle #3 Beef.

Silver Dragon does prepare beef very well and gives large portions of beef. Lucky’s King Wah prepares beef just as well but you do get much less beef and gain crispy fresh vegetables in a delicious flavorful sauces.

For me Lucky’s Wins and also is the overall Forking Winner! Your forking opinion may differ!

Forking Truth

Forking Truth