I saw these Hot Honey Beet Chips at my local Sprouts Grocery. They were on sale and sounded interesting somI picked them up.
I try one…..OMG WOW! This is delicious…….It’s thin….It’s shattering crisp but light as air…..It’s slightly spicy……..IIt’s slightly smokey ………t’s almost sweet…….It’s just delicious flavors…..It’s WAY BETTER than any potato chip…..I could easily eat this whole package…..WOW! What a great surprise these Sprouts Hot Honey Beet Chips are!!!!!…..
Hot Honey Beet Chips from Sprouts Grocery are FORKING DELICIOUS!
Sprouts Hot Honey Beet Chips
I’ll be out of these soon. I hope Sprouts has more!
Wexler’s Deli is one of the FEW Delis in the country that cures, smokes, and slices, their own meats and fish. There is a Wexler’s Deli is a small counter in the food hall called Proper Eats Food Hall in the Aria Resort Casino on the Las Vegas Strip in Nevada.
My husband bought a pastrami sandwich to take out. We shared it for lunch the next day.
It’s not pretty and it’s on soft west coast style bread…………and it came with a deli pickle spear.
BUT THE PASTRAMI IS SUPERB (insert angels singing)
I don’t think I ever got pastrami from any place that was this FORKING GREAT before.
It’s flavorful. It’s moist. The meat melts in your mouth. It’s so good that it doesn’t need mustard.
The pastrami is so good that I can forgive them for west coast type bread…..Besides they are California Based.
We went back to try it again and to try their own cured lox.
Similar experience but different…….FORKING AMAZING fresh silky smooth melt-in-your-mouth lox……..with sliced raw onions, better than most cream cheese, and not the best but also not the worst bagel…..and a good pickle spear. There is a good possibility that this might be the best lox that you can find in Las Vegas so it’s Worth a Fork to me.
Tried the pastrami again.
It’s still amazing and so far still the best that can be found in Las Vegas but this today is from a leaner part of the brisket that eats different……It’s still contains a lot of fat but doesn’t have the fat running threw it.
I think if you look close then you can understand the difference. (below was the first pastrami I tried from Wexler’s)
Still either sandwich has pastrami that is superior to other I’ve tried here so far so it’s still certainly Worth a Fork!
Wexler’s Pastrami and Lox is Worth a Fork!
Worth a Fork!
Wexler’s Deli – Proper Eats Food Hall – Aria Resorts Resort & Casino
I noticed lately that there is a new trend of things that are not doughnuts that are “Doughnut Flavored.” I didn’t know until I purchased this candy that there are other Dunkin’ Chocolate Candies out there. I saw this one and I decided to give it a try even after reading the ingredients.
It’s made in Poland….
I open it up.
Darn! The one side is damaged and doesn’t come out so I take the other one.
My one dog thinks it smells good. The other dog is uninterested in it. I don’t give them any because this might be harmful to dogs.
I bite into it……It’s so sweet that it is almost hard to taste. I do taste raspberry and what seems like extra sweet white chocolate….I do not really get doughnut here………But I can imagine LOTS OF POWDERED SUGAR……..Maybe this can pass as POWDERED Jelly Doughnut?………I am undecided if I will eat the second one tomorrow……latter I threw the rest out.
Those were my FORKING thoughts on Dunkin’ Chocolates Jelly Donut.
I recently made these cute stuffed potato mini potatoes. (The mini roasted potatoes got hallowed out and filled with Duchess Potatoes (Recipe is on my site)
The water that I boiled the potatoes got really thick and starchy so I saved it for making bread.
I winged making the bread but instead of water I used my starchy and kinda thick potato water instead of plain water.
I made one bread braided like a challah. (I do have a Challah recipe on my site that you can use if you care to)
It’s very tasty…….A little different than challah with less egg. I also used Italian Chestnut honey in it and it gives the bread another flavor.
With the other half of dough I made these vegetable and cheese breads in a cup cake pan.
roll out dough and top with fontina cheese
Topped the cheese with vegetables
Cut the dough in half long ways and rolled up like little jelly rolls in the cup cake pan and baked
They came out good too!
The next time you boil a bunch of potatoes you should save your potato water and make some yummy breads!
I came across these Chocolate Frosted Doughnut KitKats at my local Walmart Grocery and decided to give them a try. I wasn’t sure about trying them because I find that I usually only like half the flavors they make. This one I sure had my doubts but I haven’t tried a new flavor in a very long time so I tried anyway.
They are chocolate frosted up top and doughnut colored underneath..
They sort of smell like doughnuts……
My gosh….This actually taste like a chocolate frosted doughnut!
HOW THE FORK did they do that?
I do have to say that the Chocolate Doughnut KitKats are
Sometimes you go to a restaurant and try a dish that is so FORKING SCRUMPTIOUS it is just FANTABULOUS>>>You feel they deserve an award or prize for making something so over the top delicious————-Lemongrass & Lime is a Thai Bistro with two locations in Las Vegas Nevada. They have earned a “Best Of” by Las Vegas Review Journal and has also won GOLD as the 2023 Winner .
They do many great dishes but these Golden Pouches are so FORKING Fabulous they just might appeal to everyone out there.
They are little crisp rice paper pouches that contain mashed potatoes. They sit in this most amazing massaman curry accented with crispy shallots. It’s amazing! I’ve had them somewhere else and the sauce that sat in there was a different curry that wasn’t as delicious. Even my husband who hates most curries thinks that this is really delicious.
The Golden Pouches from Lemongrass and Lime is an “Official” FANTABULOUS Dish.
There are basically two kinds of burgers out there. The regular ones are made with commercial ground beef and the ones with better tasting patties are fresh ground in-house. I haven’t tried all the ground-in-house burgers in Vegas yet but they are the only ones I will eat. You really don’t go back to commercial beef after trying most ground in house burgers.
The burger above is the 10 oz. Market Street Burger from MRKT Sea & Land Restaurant at Aliante Casino/Hotel in North Las Vegas. This one was the most expensive of the burgers ($26. at the time of my visit) I was expecting it to be the best….
I asked about the patty and was only told that it was mostly filet mignon. This burger was white cheddar cheese (left off at my request because you taste the meat more without the cheese), caramelized onions, tomato, wild arugula, dijonaise, griddled potato bun, with parmesan garlic fries.
For whatever reason this burger today was juiceless and dry on the ends. It also lacked a good flavor. Possibly whoever was cooking might have squished all the juice and flavor out of the burger? Or maybe the blend of meat to fat ratio was off? Or maybe there is another reason??????????????? This burger is at the bottom of my ground-in-house-burger list. I should note that I did enjoy a steak dinner special here so I will come back to try a steak or fish next time.
MRKT – 7301 Aliante Pkwy North Las Vegas NV 702-692-7777
www.AlianteBoydGaming.com
At another Boyd restaurant called Carved Prime Rib at The Canney Casino/Hotel also in North Las Vegas……The ground- in -house PRIME Rib burger was very good. Also cheaper ($20. at the time of my visit).
This one is a 10 oz. ground-in-house prime rib burger patty with Swiss cheese (left off at my request to taste the beef better), mushrooms, onions, lettuce, tomato, pickles, brioche bun, skinny fries. This one is juicy and has a good flavor to it. Not crazy about the skinny fries but I have to give them credit for cooking them to perfection and serving an extra generous portion in a heated bowl that stayed hot the whole time.
Carved Prime Rib – 2121 E Craig Road North Las Vegas – 702- 507-5777
www.CanneryCasino.com and it takes you to www.CanneryBoydGaming.com
Jerry’s Famous Coffee Shop at Jerry’s Casino also offers a ground-in-house NYStrip & top round burgers in THREE different sizes. Below is a 1/2 lb burger with sweet potato fries.
It’s a pretty basic burger with nice grill marks. It t DOES have a nice burger taste. The roll is a little large for the burger but they get POINTS for serving a fresh baked bun from Jerry’s Bakery. I also note that the sweet potato fries today are especially good with a crisp exterior and a great sweet potato flavor……I don’t recall the exact price for the burger but remember that it was very reasonable.
So far the best two I’ve tried are next in no particular order. This one is the Signature Burger from Echo & Rig.
WOW! Now this burger gots lots of flavors……..Inside it is bib lettuce, heirloom tomato, red onion and aioli……the fries are a little dried out today but the burger today is super great! (at the time of my visit the price was only $17)
Echo and Rig 440 S Rampart Blvd Las Vegas NV – 702-489-3525
www.EchoandRig.com
The other really great burger (so far) was the smoked and grilled ground-in-house brisket burger from Soulbelly BBQ.
The brisket burger is served with American cheese special sauce and a pickle. An alternative suggested serving is topped with slaw that I got but also with special sauce. I think they cooked it slightly less than the medium I asked for but I do have to say that this is another FORKING Delicious burger full of all kinds of flavors. (at the time of my visit was only $18)
Soulbelly BBQ 1327 S Main St Las Vegas NV – 702-483-4404
www.SoulbellyBBQ.com
These were the ground-in-house burgers that I tried in Las Vegas……SO FAR. (P.S. I know there is a ground in house prime burger served at Summer House in The Durango)
My husband said that it was a good burger. I’ll have to try it next time.
I made the Cook’s Country Potato & Cheddar Pierogis again. (2+1/2 C. bread flour, 1 t. baking powder, 1 C. sour cream, 1 egg, 1 yolk, salt (in a mixer on medium/high 8 minutes and rest in the fridge) The filling is 1 pound boiled potatoes smashed with 4 ounces of cheddar, 2 T. butter, salt, pepper.
I did all that. Dough mixture in 3 balls to roll out. (below is one of the 3) Then I put like a 1/2 meatball size of filling in each.
Fold them up starting in the middle.
Pinch them shut.
Boiled them in salted water till they float.
Then I fried them in butter with some canola oil added.
They came out nice.
I tried to re-roll my scrapes but the dough was too tough for me to roll. I also had some leftover filling so I got the idea for gnocchi.
At first it seemed impossible to combine the too so I took a break.
After about 30 minutes it was like magic and I could mix them together.
I added more cheddar.
Then I added flour…(but I din’t use all the flour I added)…I used just enough till it felt right.
I rolled around 4 logs that I cut up like this.
Boiled them in salted water.
Tasted one……..They have multiple textures…..like a noodle wrapped around a gnocchi, wrapped around mashed potato……If you look real close you can see they are almost jellyroll-like…….For my taste they need a little roasting SO I added butter and put them on the top rack of a 350F oven for around 45 minutes.
Cheddar Potato Pierogi Gnocchi
Something you can do if you have Pasta Scraps and filling. More can be done at this point. Since they are buttery and cheesy I think I’ll serve them mixed with vegetables. I think they’d be a good dumpling in a tomato or broccoli soup. Another idea can be baking them in a casserole.
I haven’t bought a bag of plain M&M’s in a long time until today…..I tried a few and instantly I noticed a difference………They don’t feel or taste the same in my mouth……..I know they are smaller…….I noticed less chocolate when I suck the shells off. Also the ratio is different………Less chocolate makes them seem more sweet and less chocolatey. Then I let my husband try some. He said, “are these the tiny ones?”…..WTFork! Then I went to the internet and found this from wwwFasioncoached.com.
I also found this.
In May 2014 I noticed a few changes in Peanut M&M’s and so far 16 wrote to me and agreed.
This is my May 2014 photo of Peanut M&M’s (above and below)
I happened to pick of some peanut M&M’s recently. Let’s see if they are similar to the 2014 ones. (the photo below)
You know…I think they are even slightly smaller than before……
Here’s a sampling in no partial order of recipes that would be FORKING GREAT for Thanksgiving. Up above is Milk Street’s version of Vivian Howard’s Sweet Fresh Corn Pudding. This is really incredible……….I really mean it!
Parmesan and Potato Mousse with Parmesan Crisps Potato Cannoli Potatoes Anna StyleDuchess Potatoes (The Special Occasion Potato)Sous Vide Turkey Breast
(By the way – I insist that you must brine your turkey…..or do what I do for Thanksgiving…CHEAT and buy an already brined turkey from Trader Joes either wet brined or kosher dry brined…It’s really worth it!) (Who has room to brine at Thanksgiving time?) I FORKING KNOW WHAT I’M TALKING ABOUT….after all I did get paid to cook Thanksgiving for 500 people back in the day…..I did the turkeys, potatoes, sauce, and vegetables all by myself too…..This sous vide turkey is perfection……..nuff said.
Forking EZ Oven Fried Turkey Wings
So tasty it could be favorite part of the turkey.
Crispy Turkey SkinTurkey Stock
Turkey legs with thighs – I normally just stew them…….till they fall apart. Then I pull the meat.
This is a masterpiece….The turkey is glistening full of turkey juice…..I don’t mean to brag but this is masterfully incredible.
It really is this juicy cold.
Balsamic Cipollini Onion and Cranberry Gravy (this is cold in the picture)Acorn Squash with Cranberry Mango Habanero Sauce and Blue CheeseSpiced Custard Filled Acorn Squash with Maple Bourbon WalnutsCranberry Mango Habanero SauceCranberry Sauce with Hibiscus Moist Fresh Herb Turkey StuffingZippy but Delicious Corn Bread StuffingMushroom Chestnut and Fig Bread StuffingChanterelle Bread StuffingGochujang Roast Chicken with Kimchi Rice Stuffing and Crispy Skin (The same can be done with turkey)Brussels Sprouts Baba GanoushMomofuku STYLE Brussels Sprouts with Fish Sauce Vinaigrette and Shivhimi Togatashi Pop Corn Five-Spice Butternut Squash in Cheesy Custard Butternut Squash and Fondue Pie with Pickled Peppers Roasted Sweet Potatoes, Green Onions, Calabrian Chili, Figs with Reduced Balsamic Sweet Potato Ravioli with Beet Puree Kabocha Squash Cake with Chocolate Drizzle and ChestnutsOnion RollsFour Ingredient RollsButternut Squash Cinnamon RollsPurple Sweet Potato Blackberry Pie with Coconut/Almond Crust
