Monthly Archives: September 2015

WTFork is a Beef on Weck?

Beef on Weck from A Taste of Buffalo Glendale AZ

Beef on Weck from A Taste of Buffalo Glendale AZ

Beef on Weck is a sandwich that is normally only found and served in restaurants that are in Buffalo New York.

The Beef on Weck is traditionally hand sliced rare roast beef on a hard Kummel weck roll.

A Kummel Weck roll is topped with kosher salt and caraway seeds.

The beef on weck is topped with horseradish and the bottom of the top bun is dipped in au jus.

The beef on deck is a forking must try if you eat roast beef!

The Forking Truth

The Forking Truth


The House Brasserie in Old Town Scottsdale is Worth a Fork!


This is a small converted old house with a large patio. The interior is a bit dark and filled with lots of wait staff and candles and mirrors. It’s kind of looks like the dark side of shabby chic.  The cuisine is a Modern American mixed with  international and created using French Techniques.

This restaurant offered an interesting inviting menu for restaurant week so I thought I’d give them a forking try. The Paper read that they were offering three courses and an amuse bouche for $45.00 a person.

We came and were seated quickly. I had to use a forking light to read the menu as it was painfully hard to read at my seat but I do note my husband had more light on the other side of the table. No mention of restaurant week was given by our waitress and I had to ask if they were serving restaurant week items. I felt weird asking about restaurant week but was given restaurant week menus quickly and ordered off the restaurant week menu.

They started us off with an amuse bouche.


Little corn breads topped with pickled mushroom and fresno chili. These were delicious! I could have forking ate a bunch of these.

Then I was surprised to receive a second amuse bouche.


Tiny perfect crepes wrapped around a piece of ham topped with San Marzano Tomatoes and fennel frowns.

My first course was …….


Malted Rice, scallions, mushroom dashi, garlic and furikake. It was delicious. I got to eat something great and different that was unique and delicious. It was really good.

My husband ordered the other first course I was thinking of trying.


Charcoal roasted beet with brussels, fava beans and caraway yogurt. This dish was also good but not as tasty as the malted rice. We switched plates halfway. I liked the beets with the caraway yogurt. They went together well.

I was surprised to also receive a complimentary full size glass of wine for restaurant week! Cheers!

My main course was the Scottish Salmon,


The Salmon was absolutely perfect, fresh tasting and delicious. It was pretty much all a salmon could be. It was just as good as the salmon I had at Bouchon’s in Napa CA. It tasted the same. The cauliflower, whole grain and dill complimented the salmon and didn’t over power the tender rich fish. Another high light was those amazing horseradish pickles. They might have been the best pickles I ever tasted. They were multi dimensional with flavors. I wish I could have purchased a jar of those pickles.

My husband had the Pork Collar.


It was basically pork over grits. My husband kept saying this is really REALLY good.

Then came two plates of dessert.


Little fluffy light greaseless donuts, each with a different filling. The first one was mild and honey like, the second one seemed like grapefruit with poppy seeds and the third one was spiced chocolate.

Then we ate the Roasted Apple Pain Perdu.


It was a fancy French Toast with melted camembert cheese and drizzled with a cider caramel. This dessert was great. I loved the play between savory and sweet. It was perfect. Delicious, light texture, buttery and tasty.

Dinner was lovely.

It was Worth a Fork!

Worth a Fork! You might drive some distance to dine here.

Worth a Fork! You might drive some distance to dine here.

The Forking Truth

The Forking Truth

Ugly but Forking Greatest Tasting Corn Soup Recipe


You only make this soup when corn is fresh and sweet. You also have to cook your corn and make corn stock too at the same time. I make corn stock the easy way because it works out even better my way I think. I put 4-5 ears of pealed corn (depending on size) in a half pan. I add water to almost cover the corn and also add 2 ounces of unsalted butter and about a teaspoon of kosher salt. I then cover the pan with foil. I leave the corn to cook for two hours at 350 degrees in my oven and pull the pan out and leave it on the counter to cool for about an hour or hour and a half. I save the liquid that is now my corn stock. The corn stock is very sweet and has a deep corn flavor. I use this liquid all the time for polenta, it also is the secret ingredient to my delicious corn stuffing and it also is used in this corn soup. BTW the corn also comes out super surgery  sweet and juicy.


This soup is not traditional. It’s very creamy yet there is no added cream and it also seems like sugar has been added but there isn’t any added sugar. You could improve the appearance by doubling the recipe and  straining the soup, adding a swirl of cream and drizzle of oil but I do real cooking and hate to waste if I don’t have to and I also do like the chunks in it. It’s so delicious I can’t change a thing.

Ingredients to prepare two meals of corn soup or 4 small size servings

2 Tablespoons corn butter (the fat left on top of your corn stock, essential for this recipe)

1/4 large sweet onion chopped small

1 rib celery chopped small

1 carrot pealed chopped small

1 large garlic clove minced

1 roasted banana pepper (pealed, seeds removed and chopped small) Any substitute pepper will give this soup a different flavor so your on your own when you forking change a recipe)

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/4 cup dry white wine

1 cup corn stock

2 cups cooked corn off the cob


in a medium sauce pan add your corn butter,

Corn Butter

Corn Butter

onion, celery, carrot (I used a yellow carrot), garlic, banana pepper, salt and pepper.


Cook on medium high heat till cooked about 5 minutes.


Take off flame and add the wine and reduce till dry. Then add the corn stock and corn. Blend till your happy with the texture.


Top with a few scallions or chives if you care to.

 It's forking delicious and that's The Forking Truth!

It’s forking delicious and that’s The Forking Truth!


FORKING DELICIOUS Baked Fluffy Crispy Cheesy Potato Crisps


Forking DELICIOUS Baked Fluffy Crispy Potato Fries

Forking DELICIOUS Baked Fluffy Crispy Cheesy Potato Crisps

These Baked Potato Crisps come out oh so very forking fluffy, crispy and full of delicious flavors because you infuse the water that boils the potatoes with scallions and a single hot banana pepper. I do note banana peppers sold in my area of Arizona are very hot unlike the mild ones grown back east. Banana peppers have a unique flavor so I can’t recommend a substitute. So PLEASE use a forking banana pepper. You basically boil the potatoes till fork tender, mash them by hand, add a few ingredients and pipe them out. DON’T FORKING USE A ZIP LOCK OR SANDWICH BAG like they tell you to do on all the cooking TV shows. That will only turn out to be a BIG FORKING UGLY MESS. Potatoes aren’t the softest thing to pipe threw a bag so you need to use a real bag. I like the strong plastic disposable bags. They are very cheap, very strong and sanitary. Real pastry bags are hard to clean and do burst open after a while. The plastic disposable are the best!

Ingredients should make 8 servings (but these are so forking tasty everyone might forking woof down double)

2 lbs. potatoes – pealed and cut in half (about 7 small/medium sized potatoes)

1 hot banana pepper-washed

4 scallions – washed

1 Tablespoon kosher salt

Ice water enough to cover your potatoes very well

1 cup shredded cheese – combination of mozzarella, provolone, sharp provolone and parmesan (my leftover pizza blend kept in freezer it was made of, 1.5 lb. mozzarella, 1 lb. provolone, 8 oz. sharp provolone this is delicious for all pizzas and certain pasta dishes) this batch I did throw in about a cup of parmesan to the cheese blend.

2 oz. butter (cut in slices)

1 pinch white ground pepper

fresh ground sea salt

fresh ground black pepper


Fill your large sauce pot a little over half way with ice water and your kosher salt. Add the potatoes, scallions and banana pepper and bring to boil and then lower to medium. Let the pot go till potatoes are fork tender.


*NOTE- you might want to keep the water for soup because it has delicious flavors and you can build many things with this base. (a few vegetables, some noodles, rice or potatoes, whatever you want)

Next drain the potato liquid (keep or throw out) either way toss out the banana pepper and the scallions. Put the potatoes back in the sauce pot with the butter and mash with potato masher. Add cheese and white pepper and mash till smooth. At this point the potatoes are so delicious …..just keep going and you will be rewarded with awesome fluffy crispy delicious cheesy potato crisps.


Get two baking sheets and put a layer of parchment paper to them and set your oven to 350 degrees.

Get your #6 pasty tip and fit it into your disposable pastry bag by cutting off the end and fill around half way with the potato mixture.


Twist the bag’s end so it holds in the mixture.


Now squirt out the mixture in about 2 1/5 inch pieces till done.


Bake till crispy (about a half hour) Hit them with fresh ground sea salt and black pepper


They are FORKING DELICIOUS as is no sauce is needed. This recipe is a winner everyone will love these. Comments I got were..”.Ummmmmmmmmmmmm” and “I could eat 800 of these”

THESE ARE FORKING DELICIOUS and That is The Forking Truth

THESE ARE FORKING DELICIOUS and That is The Forking Truth

Costco the Free Food Samples might come at a Price


Costco the American membership only warehouse is the third largest retailer in the United States in 2015.

Costco offers big forking savings on car tires, dry goods, certain groceries, big forking bottles of booze, various services and more.

Costco also offers free food demos where some people graze and other forking people call lunch.


Recently this Californian Man Derrick Gharabighi (true picture that’s the forking guy!)


allegedly punched a 78 year old man in the face because the man asked Mr. Gharabighi not to take so many Nutella topped waffles.

The miscreant has a long list of arrest on his record already and might face 11 years in prison. At Costco the Free Samples might come with a price.

The Forking Truth

The Forking Truth


WTFork is a Kiwano Fruit ?



The Kiwano is a horned melon and is also called blowfish melon. It is native to sub-saharan Africa but is also grown in California, Mississippi, Chili, Australia and New Zealand. The fruit has green jelly like flesh with seeds that may be undeveloped or maybe hard. Some people cut the fruit threw the middle and suck out the insides.  You can also cut it long ways and use a spoon as pictured.

East to West Cut

It taste like a mixture of cucumbers, kiwi, bananas and citrus all mixed together. The peal is also edible but some people dry the peel with paper towels and use the dried peal as a decorative object.

I read that adding sugar brings out the flavors so I added some. It’s light and refreshing. The sugar really intensifies the flavors.


It scraps out almost like a citrus. It doesn’t seem melon like at all to me. The skin smells just like kumquat.


This is an unpopular but tasty fruit because it is very expensive for it’s size. Depending on where you shop this 6 inch fruit sells for $3.99 up each.

The Forking Truth

The Forking Truth


The 2015 Reign of PUMPKIN SPICE HORROR Part One


There is already a big Reign of Pumpkin Spice Horror out there. This my friends is only the Forking Beginning and I am certain that there is forking more to come.

Pumpkin Harvest Crisp Greek Yogurt? Forking Pumpkin CRISP yogurt? WTFork is the crisp? Pumpkin seeds? Crickets that forking hopped into the Chobani Plant?


Pumpkin spice pancakes sounds like they might be good but maple syrup wouldn’t be the best syrup choice so you’d have to forking buy or make something better.


Not everything taste good on pumpkin bread. Tuna fish or salami would be forking awful.


Pumpkin Cheesecake cookies…Ummm..I’d forking try them if somebody offered.


Perfectly Pumpkin cake mix must be the forking Mary Poppins of forking cake mix. (ever see Mary Poppins? Practically Perfect in every forking WAY Mary Poppins)


Candy corn are hated by most people but making them pumpkin spiced brings them down to another forking level of horror.


Candy corn in another forking brand of forking Pumpkin Spice.


Forking Pumpkin spice Hershey Kisses of Death.


Coffee Mate Pumpkin Spice? Why don’t you just stick a forking piece of pie in your forking coffee?


I don’t wimper for Pumpkin Bark.


Pumpkin Spice Coffee (cough-eee)


Chai Pumpkin Spice


Pumpkin Spice Popcorn Crunch


Just when you thought only food would be pumpkin flavored…….you see forking Pumpkin spiced gum.


Pumpkin Spiced Whipped Peanut Butter. I wonder what forking flavor jelly do they sell to go with that? Pumpkin spiced peanut butter would taste lousy on rye bread.


Even forking Peeps are pumpkin spice flavored and new for 2015.

Just when I thought I forking saw all I was going to see…

I was

Forking WRONG








Some sort of pumpkin puree to squirt on your dogs food…(LOL)

This dog might eat it.


This dog would say WHAT THE FORK!

WTFork is that?

WTFork is that?

2015 Reign of PUMPKIN SPICE HORROR Part One

 The Forking Truth

The Forking Truth

Atlas Bistro in Scottsdale AZ is Certainly Worth a Fork

Amuse Bouche of Hawaiian House Smoked Fish with Caper and Lemon

Amuse Bouche of Hawaiian Opah House Smoked Fish

Atlas Bistro is a small but upscale restaurant located in an older strip mall in Scottsdale AZ. This little ten table restaurant is also a B.Y.O.B. and is adjacent to a fine wine store next door. Different chefs have worked here over the years and all of them have gone on to open some of the greatest restaurants in the metro phoenix area. All the meals I had here were all exquisite, very detailed, masterfully prepared and exciting.

This happened to be Arizona Restaurant Week and we were getting a lovely three course meal for $44.00 each. They started us off with an amuse bouche of house smoked Hawaiian Fish with a caper and lemon aioli. It was just delicious and would be forking awesome on a bagel with cream cheese. I wished I could purchase some to go!

My first course was easy on the eyes and very easy to put away in my stomach.


Cucumber, sweet crisp watermelon, Israeli Feta, jicama, pickled honeydew, pistachios, and a watermelon/lime vinaigrette. This was delicious and was one of the plates my husband kept trying because it was so DARN likable. All the flavors and textures were exciting and so refreshing. The cucumber was so crisp and sweet, the pickled honeydew added light acid and the creamy very mild Israeli Feta just melted everything together. Anyone would love this dish as it was forking delicious. I never came across Israeli Feta before it wasn’t too salty or tangy like some feta cheeses are, and was much more creamy than the average feta.

My second course was also well orchestrated.


Golden beets that were so moist, soft and naturally sweet and obviously just picked, with creamy pungent blue cheese, fennel for brightness, onion brûlée, Swiss chard, crisp rye berries, a couple dabs of lightly smoked buttermilk and red beet vinaigrette. Another light and tasty earthy dish that’s full of lots of detail.

Then came dinner.


Exotic Wild Hawaiian Hebi Spearfish, beet cous cous, za’atar shitakes, asparagus, braised leeks, harissa, charred radicchio and saffron corn puree. This was all delicious and painstakingly detailed. But I had to fight my husband’s fork from taking too much of the amazing cous cous. The cous cous had the most exciting flavor of everything on the plate and outshined the perfectly prepared and seasoned fish. I never imagined cous cous could be so exciting. They were cooked with beets and that delicious mildly spicy, red peppery and the taste of caraway. It was just  so delicious. The shiitakes were also very tasty the way they were seasoned. I would have traded some of the bitter radicchio for another mushroom.

Unfortunately I was too full to even forking think about dessert.

One of the benefits of a B.Y.O.B. is also a low down because your wine won’t pair with all the entrees but if you drink your wine between dishes it doesn’t matter. At the time of this review 9-21-15 the corkage fee is $15.00 at Atlas Bistro.

Worth a Fork! You'd Drive Across Town to Dine Here.

Worth a Fork! You’d Drive Across Town to Dine Here.

The Forking Truth

The Forking Truth

EGGS in Forking HELL Recipe

Eggs in Forking Hell

Eggs in Forking Hell

Eggs in Forking Hell is great for any time of day! Breakfast, Brunch, Lunch or A light Dinner.

This is eggs in a spicy fresh made heirloom tomato sauce seasoned with a little cilantro and topped with a sprinkle of shredded cheddar and pepper jack cheese. Serve with either corn bread or tortillas.

You can easily make a few substitutions to make this dish Shakshuka a spicy tomato sauce seasoned with cumin, paprika, parsley and feta. Serve with pita bread.

To turn Eggs in Forking Hell into Eggs In Purgatory make your spicy tomato sauce slightly Italian with fresh basil and top with some parmesan cheese then serve with crusty Italian bread.

Ingredients makes 2 servings

1 medium red bell pepper chopped

1/2 medium sweet onion chopped

1 jalapeno chopped

2 garlic cloves minced

1/2 teaspoon kosher salt

1/4 teaspoon cayenne

non-stick spray to spray fry pan (I don’t use non-stick pans)

4 heirloom tomatoes (about 1 1/2 lbs.) (cores removed cut into bit size pieces) If you use regular tomatoes you will want to remove the skins

4 eggs (I used extra large)

2 Tablespoons fresh cilantro

2 Tablespoons cheddar and pepper jack cheese shredded

fresh ground sea salt

fresh ground black pepper


Spray your pan with non stick spray and turn your heat to medium high. Once the pan looks heated add red bell pepper, onion, jalapeño, garlic, kosher salt, cayenne and cover with foil ad cook about 7 minutes till everything is soft.


Now add tomatoes,


cover with foil and cook about 10 minutes until the tomatoes are cooked.


After the tomatoes are no longer raw turn down the heat to medium and add your eggs


and cover with foil. The eggs will be done in about 4 minutes. When eggs are done remove from flame and top the pan with cilantro, sea salt, fresh ground pepper and shredded cheeses.


Eggs in Forking Hell

It's Forking Good and That's The Forking Truth

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

New Weird and Different Food out THERE



There is always something new, forking weird or different at the store and this is what I’ve seen lately.

Always a new forking Oreo lurking around every forking corner of the supermarket. This new flavor should be forking named stale marshmallow after all isn’t that what a forking crispy marshmallow is?


I purchased the pecan pie M&M’s. They are forking weird. They smell sort of like pecan pie and are too sweet like the forking goo from a pecan pie. This candy needs a piece of salty pecan or pie crust in it to taste right. Also the chocolate flavor is watered down by the fake sweet pecan pie flavor. This candy almost taste good but not really and then leaves a weird unnatural aftertaste. yuk…


Roasted salted crispy tomatoes. These are darn tasty!


Roasted and salted crispy eggplant is delicious too but they look like Filipino eggplant because of the green skin. These are forking tasty too!


Girl Scout Cookie Coffee mate..forking weird….


Mint mixed with coffee make me want to barf!


A chocolate cheesecake with hazelnuts does sound delicious but what the fork is this goo in a jar?


Snickers aren’t new they’ve been around forever but WTFork is going on with the packaging and WTFork does Loopy mean?

IMG_9508 IMG_9509 IMG_9510

Almost everyone hates candy corn. Go make people forking cry when you offer them candy corn in peanut butter cup, apple pie and caramel apple flavors.


Here’s a cake that looks like a BIG FORKING candy corn.


There is a forking lot of calories in that tub of mayonnaise so much so that the container has a forking gut.


Turkey and vegetables seem sort of forking weird in a ravioli….but it’s for babies that don’t have a say in what they get fed so screw them.


Star Wars macaroni and cheese with Yoda on the box.

“A Jedi craves NOT these things.”


Forking Martha Stewart Toasted Coconut and Sea Salt Triscuits…. Excuse me……

I just never forking know what I’ll see next!

 The Forking Truth

The Forking Truth