Monthly Archives: July 2015

Why the FORK do people who CAN’T COOK Open Forking Restaurants?

Bobby’s Cafe of Sun City – Sun City AZ

Why the FORK do people who CAN’T COOK open restaurants and how the FORK do they stay in business?

I went into this little restaurant in Sun City AZ. It wasn’t a fancy restaurant, it was more of a budget priced restaurant so I wasn’t expecting Michelin Quality Cuisine. I only had a very average day dream of hoping for just above mediocre cuisine.

Fresh Trout was listed on the menu with mixed vegetables and a choice of potato…….oh joy! I thought that sounded pretty good and picked mashed potatoes over french fries………… forking thinking that they would be ok.

We all know that mashed potatoes are pretty forking easy to prepare. I think most forking 10 year olds can make mashed potatoes. Mashed potatoes are usually potatoes that are boiled and then maybe mixed with milk or cream, salt, pepper and some butter and usually taste yummy.

If mashed potatoes are really great they might forking look like this.

L’Atelier de Joel Robuchon Las Vegas NV

When mashed potatoes really forking suck they look like this in the photo below. These potatoes seemed inflicted with an illness and were forking sickly potatoes. I guess that’s why they forking look like phlegm or an infection that went bad.

Bobby’s Cafe of Sun City – Sun City AZ

I’m certain the cook at the Sun City restaurant was never told by anyone, “your food is so forking delicious you should open a forking restaurant.”

Bobby’s Cafe of Sun City – Sun City AZ

The vegetables on my plate were over boiled from what seems like frozen and falling apart lacking any freshness or life just the same as most of the diners I saw dining there.

This restaurant location is Sun City AZ.

Typical Sun City Resident

…..Sun City AZ is a whole town of Sr. Citizens …..I don’t think any children live in Sun City..It’s like a story from the forking twilight zone. Well anyway the potatoes had this greenish-grayish look so I was forking HORRIFIED when I saw them and asked the waitress,”why the fork are those potatoes green.” She ran away to see what she should say and she told me the forking cook said,

that black pepper and potato skin makes potatoes green. (what kind of forking stuff is that?)

I was forking hungry and ate some of the not so good trout because the potatoes and vegetables were forking inedible. The trout was dry and overcooked but seemed at the time better than the vegetables and potatoes. (later it might have turned out to be a bad thing?) Why the FORK didn’t I just walk out….I should have forking walked out…

This was that forking kind of nightmare food. The kind of forking food you think your suffering from in a nightmare because no responsible restauranteur would sink a bunch of money into a business serving up forking stuff like this unless he had this certain kind of crazy death wish towards people.

This seemed like the kind of place that you go to when you gave up on life and nothing matters anymore. This food was possibly worst than food they serve to prisoners. It’s possible that starving people overseas would turn this stuff down. Possibly this is food meant for forking euthanasia in Sun City. Don’t know if any of the blue hairs I saw there will ever return.

Bobby’s Cafe of Sun City – Sun City

Notice the Abel Funeral Home Ad in the bottom right hand corner of the plate. Your forking next of kin might forking need that ad after you eat at this place.

That’s FORKED Up!

Not Worth a Fork!

Not Worth a FORK!

Why the FORK do people who CAN’T COOK Open Forking Restaurants?

The Forking Truth

To me Lay’s Laid a Forking Egg with the West Coast Truffle Fries and the New York Reuben Potato Chips

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Fresh Truffle Risotto from DP Brasserie at the Venetian Las Vegas NV

I Forking LOVE truffles so I had to try out the New Lay’s West Coast Truffle Fries Potato Chips that is one of the four runners up in the 2015 Million dollar Lay’s do us a Flavor Contest.

I know that there is a whole of truffle aroma (perfume) out there and thought Lay’s could make a truffle laced potato chip since Lay’s makes Creamy Forest Mushroom Potato Chips that are very natural tasting. When you open the bag the West Coast Truffle Fries Flavored Chips gives off a forking weird odor sort of like a FORKING wet dog. (peeeeeeeeeee ewwwwww)

I tasted a few of these West Coast Truffle Fries chips and while they aren’t awful because they are slightly cheese with some herb note flavor…….. the chips do lack truffle and are not awful but disappointing because you want to taste truffle. Oddly unlike most potato chips these look nice with the nice thin waves with green flecks but these chips are also much oilier and are very fatty feeling in the hand and mouth. When I looked at the ingredients…I saw that these potato chips actually do contain duck fat, chicken fat and trace amounts of black truffle. The cheese flavor and herb flavors in these chips overwhelms any truffle that might be in them.

I also picked up a forking bag of Lay’s New York Reuben Potato Chips because Reuben sandwiches taste good. I was hoping these chips would forking surprise me and be delicious!

When I opened to bag to smell them they sort of smelled like rye bread.

I gave my husband some to try and he said, (but not in these words) “What are these?….Forking Barbecued Flavored.” (LOL)

I can taste something that resembles burnt rye bread in the New York Reuben Potato Chips. The rest is a mix of salt, sweet and some flavors that can’t be defined but taste like they are mixed with margarine and squirt cheese from a can. These chips make my mouth feel greasy. Well I guess some forking reubens might taste like that. These chips also leave a very unappetizing aroma on my hands that smells like forking foot odor. These chips leave your forking hands and maybe breath smelling like forking stinky feet.

Not Worth a FORK!

Good luck trying the Lay’s Chicken and Biscuit Flavor and the Lay’s Gyro Flavored Potato Chips!

I can’t forking do it! (LMAO) I’ve been threw enough!

To me Lay’s laid a Forking egg with the West Coast Truffle Fries and the New York Reuben Potato Chips.

The Forking Truth

Best Food I had of Where the Fork I’ve Been…….. Las Vegas 2015

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My first forking stop was Wo Fat Chinese Restaurant. This is a very average looking Chinese restaurant that serves up popular and non popular Chinese Food. The specialities are Hawaiian Chinese Food so I tried two Hawaiian Dishes I never had before even when I was in Hawaii.

For my entree I ordered the Cold Ginger Chicken In Onion Sauce.

Wo Fat Las Vegas NV

The Chicken was warm and not forking cold like in the name. I had to peal off the rubbery chicken skin and poke out the bones but the chicken meat was very developed with pleasing flavors and was moist and delicious. Oddly this flavor isn’t typical of most Asian Food I tried. It didn’t scream ginger, garlic or even soy sauce. It just was forking delicious. The serving size was much larger than the half chicken description. My husband and I ate lots of it and I forking had enough leftover for two generous dinners.

Also tried the unique to Hawaii Cake Noodles.

Wo Fat Las Vegas NV

I didn’t forking understand the menu as I saw cake noodles for $1.25. So I forking thought I’d get a side of cake noodles. It turns out you forking ADD the cake noodles to another dish. So I got them added to a Chicken Dish of some sort that the server recommended. The Cake noodles are very unique. They look like ramen noodles but have much more flavor and texture since they are lightly pan fried. They have an almost wheat taste to them. This dish was forking tasty and the chicken in it was also great. If you go to Wo Fat get something with chicken.

Table 10 located in the Venetian on the Las Vegas Strip never has failed me yet as a top destination for a delicious dinner. The Executive Chef Is Celebrity Chef Emeril Laggassi. My husband always starts with the gumbo because according to him it’s the best gumbo outside of New Orleans. Everything I had was forking delicious. I started with soup the was light, airy and velvety. It was a sweet corn soup infused with real black truffles. It was just as good as the soup I remember from Bouchon’s. I had a delicious Filet for dinner and Emeril’s Signature Banana Cream Pie.

Table 10 Las Vegas NV

Everything was forking great from Table 10.

Another restaurant that never fails is Estiatorio Milos. This is a Greek Seafood restaurant located in the Cosmopolitan on the Las Vegas Strip.

Estiatorio Milos Las Vegas NV

We always get the FORKING PHENOMENAL 3 course lunch special that showcases daily fresh flown in fish. (every year the price changes and this year 2015 it ran $25.15) My main course was the fresh flown in Greek Sea Bass. They forking bang out the freshest fish and it always prepared PERFECT. If you like seafood it doesn’t get better or cheaper than this for this kind of quality. You’d be forking crazy to go to forking Denny’s over this.

At DB Brasserie located in the Venetian on the Las Vegas Strip had one outstanding thing that really stood out was the cheese puff in the bread basket.

DB Brasserie Las Vegas NV

The cheese puff wasn’t ordinary. It was light as a feather and also hollow. It had a crisp exterior and a chewy light interior. It tasted like it was made with more than one cheese. It tasted like strong hard cheese of some sort and a more mellow creamy cheese with a surprising hot spice to it. The cheese puff from DB Brasserie was the best thing I ever ate from a bread basket anywhere.

The best desserts come from Jean Philippe located in the Aria Hotel and casino. The executive chef Jean -Philippe Maury is a Meilleur Ouvrier de France (Official Best Pastry Chef in France) and holds a World pastry team competition Gold Medal.

Jean Philippe in the Aria Las Vegas NV

I had the lemon meringue tart. It was a perfection of flavors and textures. The crust was thin, tender, buttery, delicious and perfect and topped with a fresh natural tasting strawberry spread. The lemon filling had the perfect balance of tart, tang, sweetness and mouth feel, topped with a perfect torched meringue and decorated with some forking artsy chocolate work. A smaller Jean Philippe shop is also located in the Bellagio Hotel and Casino. That one features the world’s biggest chocolate fountain and is worth checking out.

The Forking Best Meal always comes from L’Atelier de Joel Robuchon located in the MGM on the Strip in Las Vegas.

L’Atelier de Robuchon MGM Las Vegas

You sit at the interactive counter service and watch the masters at their work.

L’Atelier de Robuchon MGM Las Vegas

You have your choice of several tasting tapas style menus that vary quite a bit in price and you also can just order off the menu. This is a one star Michelin Restaurant. I can tell you that this is food you can’t replicate at home. Everything I tried here is amazing and different. The L’oeuf was so intricate and detailed. It was a soft fried egg covered with a micro thin noodle crust that was served on top of a micro greens salad and house smoked salmon and that French signature espette pepper.

L’Oeuf – L’Atelier MGM Las Vegas NV

It tasted and felt like they did something special to the greens……..The salmon was silky and buttery. The tiny egg with fried noodles just added more layers and texture.

Le Bar L’Atelier de Joel Robuchon MGM Las Vegas NV

Perfect pristine clean sea bass with crisp seasoned skin, red curry and coconut milk with baby vegetables that include very concentrated tomatoes and the signature pommel puree.

Pommel puree L’Atelier de Joel Robuchon Las Vegas NV

These potatoes are as smooth and forking rich as can be. I heard that they are made with about 50% fingerling potatoes and 50% or more of French Butter. They do have a richness that seems like more.

L’Atelier de Joel Robuchon MGM las Vegas Hotel Casino

Little slices of heaven. Les Tartes.

This was the Forking Best Food I had in Las Vegas 2015.

The Forking Truth

What the Fork The Wicked Spoon Buffet in Las Vegas was like

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I forking read in the Phoenix New Times that the Wicked Spoon Buffet was the favorite of the buffets in Vegas so after my plans failed for another restaurant we decided to try the Wicked Buffet at the Cosmopolitan for lunch.

The line wasn’t bad and we only had to wait 15-20 minutes to get in and pay somewhere around $27.00 each plus tax and tip.

They offered at least 6 serving stations.

The first station had mostly cold salads, smoked salmon breads and cheeses mostly in little bowls that were individual servings.

The next station offered pancakes and hot breakfast items.

Followed by a station of bacon, sausage, tandoori chicken, corn salad and cheesy potatoes.

The next station offered some individual lamb lasagnas and a few other items that seemed sort of Italian.

Next was the line of pizzas.

Followed by a line of forking dry looking salmon.

Then they had a small Asian Style Buffet with several offerings.

Lastly was a very large display of dazzling looking desserts and frozen confections.

I took a total of three plates.

Plate #1 was my favorite plate everything on this plate was very good — good.

The smoked salmon was very good, The beet salad was a little dried out but tasted good. I picked up two chunks of cheese that were tasty and a individual pot of mac-n-cheese that was a little dry on the top but tasted good.

Plate #2

Plate #2 looks good but there wasn’t much I could eat here as this is what my plate looked like when I was done.

The The noodles with vegetables were tasty but the Asian Chicken in the individual pan was very dry and chewy over hard rice. The Tandoori Chicken can be delicious as it usually is marinated and then seasoned and spiced with lemon, garlic, ginger, cumin, coriander, cayenne, cardamon and cloves but the tandoori here was absolutely next to flavorless so I dipped it into the kimchee bone marrow to eat.

Tandoori Chicken?

In the upper left hand corner on my plate is kung pao chicken. It sure had some POW as it was spicy but lacked the kung Asian Flavor and had dry chewy chicken in it. The sushi was typical of supermarket sushi that means not forking good. I have no idea why the fork I took that sushi.

Then I went off to the desserts

Wicked Spoon Buffet Cosmopolitan Las Vegas

All the desserts really looked amazing. The first one I went to try was the strawberry. It was dipped in chocolate that either was cheap or not tempered right. It was very hard in a bad way and way too thick. It didn’t taste right to me. It was kind of bitter, not sweet and not smooth. It didn’t taste like good chocolate. Then I went to try the cone shape thing. Same weird chocolate it just wasn’t right. The little tarts and the cheese cake are so pretty and detailed. I give them 2.5 stars out of five because they were ok like middle of the road desserts. You could eat them but if you miss them it’s no big deal. The one dessert that was really good was the tiny lime cream puff. It was masterfully made and was a perfect tiny pastry with the right tang, sweetness and flavor that made it delicious.

If I was able to start all over again I just would have taken more of my first plate and only lime cream puffs for dessert.

The Forking Truth

Not Rated……….It is what it is…….

Desserts I Forking Tried or Forking tried to eat in Las Vegas

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Table 10 Las Vegas NV

Let’s face it. Most of us will never live in the most expensive house or drive the best or most expensive car out there but most of us can indulge in the best desserts when in Las Vegas. So here is how it forking went for me. Also there is no need to worry about the calories because everyone knows, “What goes on in Vegas stays in Vegas.”

The first dessert of my Las Vegas trip was the famous Emeril’s Amazing Banana Cream Pie from Table 10 in Las Vegas. It’s so delicious with perfect flavors that even my husband who hates bananas thought this dessert was delicious. Everything about this dessert is perfect. The cake is rich and moist with the right amount of flavor. The sauce is made carefully and has a butterscotch quality to it. The bananas are just delicious. I never tasted bananas that good before and the chocolate curls just add the right texture and accent to the dessert. With out a doubt Emeril’s Banana Cream Pie is one of the forking best desserts in Las Vegas.

Carlo’s Bakery at the Venetian Las Vegas

I didn’t actually get to try a dessert from Carlo’s Bakery made famous by TV Celebrity Buddy Valastro akaThe Cake Boss. I was forking amazed about the long wait to get in. No matter when you try to get in it’s always half hour or an hour wait just to try one of Buddy’s cupcakes. My photo doesn’t actually show how many people were waiting in the two long lines just to get into Carlo’s Bakery. I’m guessing at least a forking hundred people were forking waiting in line. They even had forking guards on to keep order. I did peak in to see what was being offered. I saw mainly only three kinds of desserts. Mostly cupcakes, biscotti, and cannoli.

ll Fornaco New York New York Las Vegas

Lemon pecan scone from II Fornaco at the New York New York Casino. This scone had a really nice lemony flavor and the pecans went really well to compliment the flavor. I thought it was slightly dense and dry but had good flavors.

Cafe Belle Madeleine Paris Casino Las Vegas

The Chocolate Mousse Pistachio dessert sounded very good. Unfortunately it only sounded good. Tasted awful and forking went in the trash. The glaze was an offensive jello like chocolate goo, the pistachio cream was just flavorless sweet green cream and the mousse was too dense and too sweet with not a good chocolate flavor.

L’Atrlier MGM las Vegas Hotel Casino

Les Tartes from L’Atelier were stunning and amazing. They were just little slices of heaven. Cream with high quality chocolate dust, Lemon cheese, Strawberry pistachio, orange meringue, and chocolate pie.

Jean Philippe in the Aria Las Vegas NV

If you like desserts a must go to destination is jean Philippe in either the Aria and also in the Bellagio Casino/hotel. I tried a lemon meringue tart that was a pure perfection of flavors and beauty. The desserts are always over the top at Jean Philippe. The executive Chef Jean-Philoppe Maury is the official Best Pastry Chef in France and holds a Pastry Team Competition Gold Medal. Everything made at Jean Philippe is forking masterful, beautiful and delicious.

Jean Philippe Aria Las Vegas

As you enter Jean Philippe at the Aria you always see a Chocolate Display.

Jean Philippe Aria Las Vegas

It’s forking hard to believe that these are forking chocolate.

Jean Philippe Aria Las Vegas

Thought I’d try the Wicked Spoon Buffet at the Cosmopolitan.

Wicked Spoon Buffet Cosmopolitan Las Vegas

The Mini Desserts from the Wicked Spoon Buffet in Las Vegas look forking fantastic but I actually was only able to eat and finish one of these desserts. The strawberry and the fancy cone shaped dessert were made with cheap waxy chocolate that’s hard to stomach. The three tarts were ok but not worth eating. The only dessert that was delicious was the tiny lime cream puff.

Decided to go to the Bellagio and leave with a last memory of Jean Philippe desert.

Jean Philippe Bellagio Hotel/Casino Las Vegas

I had a very perfect, very detailed blueberry cupcake. I almost gave up on cupcakes after trying several Food Network award winning cupcakes from various cupcake shops. But this Jean Philippe cupcake was amazing with blueberry flavors and many magical layers. Embellished with a tiny detailed white chocolate and a chocolate dipped and crisp wafered coated blueberry was a cupcake of heavenly moist perfect layer cake topped with blueberry puree, blueberry cream a white maybe slightly cheesed cream and more. It was just all perfect and a sweet ending to Las Vegas.

The Forking Truth

Sometimes You Just Forking Want to “Kick” the Cook

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I went into possibly the most forking adorable looking restaurant in Glendale AZ. I saw old fashioned cabinets stuffed with all kinds of antiques and nick knacks. Lots of baskets and cute serving ware everywhere. This place even has a spacious dog friendly patio with a DOGGY Dining Menu. I was hoping that this restaurant would be my new favorite spot.

They started us off with fresh hot from the oven mini muffins. It was really forking nice that the muffins were hot and fresh but they just tasted like two flavors of cheap box mix. I thought one flavor might be corn bread but it was vanilla cake with added chocolate chips and the other was spiced muffins with too many added spices. I have no idea what the forking butter was for.

Kiss the Cook Restaurant Glendale AZ

While we were waiting for our order I saw a busboy cleaning up a used table next to us. He only wiped down the half of the table where people were sitting and the other forking half didn’t get wiped. I hope nobody forking sneezed on that half because it didn’t get wiped.

Soon my cajun chicken caesar salad arrives.

Kiss The Cook Restaurant Glendale AZ

The Greens were fresh and crisp and the garlic parmesan bread stick that was suppose to come with my salad looked a lot more like forking toast than a bread stick. I tasted the chicken and it taste very salty and over marinated like processed chicken you might taste at a Costco demo demonstration. The forking chicken might have been teriyaki flavored and topped with too much forking salt. The taste of the chicken with the salad upset my forking stomach. I think the toasted cheesy toast was suppose to be a forking grilled cheese sandwich that the cook screwed up and just tossed on my plate. It was crispy grilled cheese and actually tasted pretty forking good. It was the one thing we tried at this place that was good. They should put crispy grilled cheese on the menu. I had to share the crispy cheese bread with my husband because he encountered some forking issues with his meal.

My husband went with the breakfast special.

Kiss The Cook Glendale AZ

His plate came out missing the tomatoes and green onions the waiter promised so I don’t know if the waiter screwed up or the cook just didn’t forking feel like adding them. The poached eggs were fine but they were on top of pork that lacked flavor and seasoning. Under the pork were soggy muffins that might have been tastier if they were forking toasted enough.

Kiss The Cook Glendale AZ

Lastly the cook forgot to fry the potatoes. It seemed like someone took a baked potato, cut it in chunks and just threw it in the oven. This action made the potatoes very dry like forking chalk. (potatoes are much drier than they appear in the forking photo)

Kiss The Cook Glendale AZ

This was a forking mediocre meal.

Not Worth a FORK!

Sometimes you just forking want to “Kick” the Cook!

The Forking Truth

Torres Black Truffle Potato Chips

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These Torres Black Truffle potato chips caught my eye and put a dent in my wallet from my local AJ’s Supermarket. This is only a 4 oz. bag of potato chips but it does cost around a forking $7.99 a bag so that’s about $2. a forking ounce. I wasn’t going to purchase them until I read that they are made of only five ingredients and the forth ingredient is actually real black truffle.

I did notice the fifth ingredient was forking truffle aroma. That means a chemical like forking perfume is added to the chips.

When I opened the bag I sort of hoped to get a big wiff of forking truffle and didn’t get that so I thought cool these are going to be alright. I took out a few chips.

The chips had a nice light texture with natural potato sliced shapes without traces of oil to the touch.

When I examined the chips closer I noticed that some had little black truffle specs.

I finally tried the chips and ate them real slow.

At first they taste very good and natural. I was giddy.

But it took me about three chips to realize the real truffle taste was missing.

I didn’t get that ……It’s so good I need to suck to inside of my mouth looking for another morsel kind of taste good that I always get with real truffles……

So I ate them for about a week just three chips at a time because they were best that way.

The Forking Truth!

Purple Sweet Potato Salad with Gochujand

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Purple Sweet Potato Salad with Gochujand

Gochujand (go-choo-jahng – pepper paste) is a savory, spicy, pungent fermented staple Korean Condiment made from red chilis, glutinous rice, fermented soybeans and salt.

Gochujand

I thought my purple roasted potato would make a delicious salad with this gochujand and it DID come out FORKING DELICIOUS!

Ingredients makes about 8 servings

1 lb. 10 oz of purple sweet potato roasted and pealed and then chopped in cubes

1 scant cup celery chopped

1 scant cup sweet white onion chopped

1 small apple pealed, cored and chopped

1 purple carrot shredded (purple just looks right in this dish)

1/4 cup chopped dates

1/4 red bell pepper chopped

3/4 cup low fat mayonnaise ( I don’t use real mayo for often because of high fat content, I rather get my fat from something forking fried, something buttery, something cheesy or dessert) (Real mayo for me is reserved for deviled eggs)

1 Tablespoon gouchjang

2 Tablespoons rice vinegar

1 Tablespoon kosher salt

3 Tablespoons fresh Thai Basil chopped (preferably any fresh basil from your garden. I find that home grown basil of all kinds has much more flavor than store bought and doesn’t fall apart as much in dishes)

Directiones

You need one large bowl and one small bowl. In your large bowl combine purple potatoes, celery, onions, apple, carrot, dates, bell pepper and set a side.

In your small bowl mix up your mayo, gouchjang, rice vinegar and salt.

Gently mix the small bowl into the large bowl and when combined fold in the fresh basil. Top with a few chopped scallion greens if you have them.

Purple Sweet Potato Salad with Gochujand

This one is forking good and that’s The Forking Truth

Some Forking Truth about Lunch Meat

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Lunch meat is that easy to use already prepared food product that is sliced and ready to go in-between bread with all kinds of toppings to make an easy, quick, tasty sandwich. But here is some Forking Truth about lunch meat that you might not think about.

When you go to the deli counter at your local grocery store they offer three different kinds of lunch meat for you to purchase.

The most expensive deli meats are called “whole cuts”. They are what they sound like. They are flavored whole pieces of meat. They might be roast beef, corned beef, or turkey breast.

Other meats are called “sectioned and formed products”. They are bonded sections of meat that are formed together with forking meat glue made from non-meat additives. Some examples are cooked ham or multi part turkey breast. These meats are formed into a shape that looks like it could have came that way to fool you.

Lastly are processed products. They are bologna, other meats and hotdogs.

Processed meats are chopped, seasoned, and formed into shape with forking weird technology.

Most lunch meats contain nitrates and nitrates have been linked to certain forms of cancer. Lunch meat manufactures add the nitrates to keep the meat fresh for long periods of time.

That was some Forking Truth about lunch meat.

The Forking Truth

References

preventionrd.com

sparkpeople.com

today.com

Cauliflower Crust Pizza Recipe

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I came across this recipe a few times for a pizza crust made out of forking cauliflower and finely decided to give it a forking try. About a hundred forking people on the web have written the forking same cauliflower recipe. I followed the one from closetcooking.com because many comments were posted about how the crust came out and a few tips were posted too. Many people including the blogger found you had to be very careful with the crust sticking to the pan and someone suggested a silicone mat is what you need for more success with this recipe.

I used the silicon mat and possibly didn’t get the crust as crusty as I would have from my regular pizza pan. I don’t know if I would have had the problem of the crust sticking like others had.

Anyway the crust does come out delicious and anyone would think it’s tasty. I topped the cauliflower crust with home made pizza sauce (my marinara thickened with some tomato paste). Some cheese, seasonings, fresh basil and a drizzle of olive oil. I would totally make this recipe again and maybe try it using my real pan.

Ingredients makes about an 11x14in. Pizza crust so that’s about 4 servings

1 cauliflower medium size grated

1 egg beaten

1/2 cup mozzarella shredded

1/4 cup parmigiano reggiano grated

1 teaspoon oregano or a mix of Italian Seasonings

salt & pepper

Directions set oven to 450 degrees

Microwave your grated cauliflower 8 minutes or until cooked. When cool enough to handle place cauliflower in a clean dish clothe and squeeze out all the liquid you can.

Now mix in all the cheeses, egg, seasonings salt and pepper.

Pat out on your baking sheet.

Bake for 15-20 minutes until browned.

Top with whatever forking toppings you care for.

Put back in oven till cheese is melted.

Serve up and enjoy!

It’s Good and that’s The Forking Truth

TheForkingTruth

Forking Thoughts on Food and Restaurants

Monthly Archives: July 2015

Why the FORK do people who CAN’T COOK Open Forking Restaurants?

Like this:

To me Lay’s Laid a Forking Egg with the West Coast Truffle Fries and the New York Reuben Potato Chips

Like this:

Best Food I had of Where the Fork I’ve Been…….. Las Vegas 2015

Like this:

What the Fork The Wicked Spoon Buffet in Las Vegas was like

Like this:

Desserts I Forking Tried or Forking tried to eat in Las Vegas

Like this:

Sometimes You Just Forking Want to “Kick” the Cook

Like this:

Torres Black Truffle Potato Chips

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Purple Sweet Potato Salad with Gochujand

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Some Forking Truth about Lunch Meat

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Cauliflower Crust Pizza Recipe

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