Monthly Archives: April 2014

Forking Thoughts on Chinese Food

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Do you know that carrots, onion and broccoli are not indigenous to China? If you spot these vegetables in your Chinese Food that is a clue that you are eating Americanized Chinese Food.  Did you know that Americanized Chinese Food is usually sweeter, thicker and blander than real Chinese Food. Real Chinese Dishes might be made with ingredients like , Tripe, Tendon,  and Intestine. Real Kung Pao Chicken doesn’t have sugar in it and is not thick and has real Sichuan Pepper in it.

Some authentic style dishes are pictured below.

Bean Thread in Spicy Sour Sauce from Miu's Cuisine Tempe AZ

Bean Thread in Spicy Sour Sauce from Miu’s Cuisine Tempe AZ

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

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

Notice the very thin light sauce above and be cool and pretend you don’t see carrots or onions.

Braised Tofu with Bamboo Fungus from Joyful Chinese Las Vegas NV

Braised Tofu with Bamboo Fungus from Joyful Chinese Las Vegas NV

The Bamboo Fungus really did taste better than it looks. It’s really a mushroom veil and has little taste on it’s own it’s really texture.IMG_2574

The Chinese weren’t the only ones that created Americanized food.

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But That’s Another Story.

Forking Truth

Forking Truth

 

Slow Roasted Tomatoes 8-12 Hours

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8-12 Hour Tomatoes

8-12 Hour Tomatoes

When I have extra tomatoes I slow roast them at 200 degrees for 8-12 hours with a little extra virgin Olive Oil and I crush fresh salt and pepper on them when I pull them out of oven.

The flavor of the tomato gets concentrated and is very sweet. Even those cardboard like  supermarket tomatoes turn delicious this way. They are excellent in a varity of ways including  entrees,  pizzas or grilled sandwiches.

They stay good in the frig  for about 10 days so I usually never have to freeze them but I have once and they froze and thawed well.

L’ Atelier De Joel Robuchon Las Vegas NV……… I Forking was Here (a few times)

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La Dorade

La Dorade – Snapper Carpaccio served in lemon Vinaigrette with poppy seeds and espelette pepper

This is your splurge night in Las Vegas. Expect the unexpected everything is a surprise. Masterfully crafted small plates that you can’t duplicate at home. They welcome you with the greatest house made breads and butter that taste so rich. An Amuse of some sort comes your way. You do sit at a counter but it is like watching a show of master crafters at their work.

La Truffe Noire D'Hiver - Black Winter Truffle on Soft Boiled Egg with Spinach Veloute

La Truffe Noire D’Hiver – Black Winter Truffle on Soft Boiled Egg with Spinach Veloute

I go here every time I’m in Las Vegas and really no words can describe how amazing the food is. This is the place I’d pick for my Birthday if I could.

Le Salmon M-Fume - Semi Smoked Salmon on a Bed of Leek and Potatoes

Le Salmon M-Fume – Semi Smoked Salmon on a Bed of Leek and Potatoes

I have no idea how they add so much butter to potatoes.

Robuchon's Famous Potatoes - I think I heard they are made from fingerling potatoes and are at least 1/2 butter

Robuchon’s Famous Potatoes – I think I heard they are made from fingerling potatoes and are at least 1/2 butter

The desserts are equally as amazing.

Les Tartes - A plate of MINI Traditional tartes

Les Tartes – A plate of MINI Traditional tartes

 

La Caipirinha - Passion Fruit Banana Creme under a cachaco granite topped with lime foam

La Caipirinha – Passion Fruit Banana Creme under a cachaco granite topped with lime foam

An evening that would make angels sing except for on FORKING THING!

Wet smelly Arm pit rag

Wet smelly Arm pit rag

This Arm Pit Rag got wiped all over the kitchen.

Co-Workers and Management let the arm pit rag go unnoticed

Co-Workers and Management let the arm pit rag go unnoticed

 

Forking Truth

Forking Truth

 

 

 

 

 

Cute Easy Polenta Cakes

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Polenta Cake

Polenta Cake

Polenta cakes are very easy to make and do make a nice side or appetizer and they freeze well. They might be better with butter or cheese but I keep them healthy style because I think they are creamy enough as they are.

All they are is for two dozen muffins are 9 cups boiling salted water that you add 2 cups of regular polenta. Bring down your heat to simmer for at least 20 minutes. Then pour into two muffin pans and bake at 400 degrees till slightly browned. Salt and pepper the tops lightly but don’t remove from pan till they are cool.

You can make them plain or add things to them. The ones pictured have corn kernels, hatch chilies, onions, red bell pepper, jalapeño and cilantro. I just threw them into mixture as it simmered.

Speaking of Polenta

Polenta from the Wriggly Mansion

Polenta from the Wriggly Mansion

I will never forget the Polenta tower that was served to me at the Wriggly Mansion. It sort of looked happy to see me. It was very stiff and bread like. Honestly I think the chef just used muffin mix and mixed it with polenta. The Wriggly Mansion has hired a new Chef since my visit.