A Forking Great eye roast is pretty easy to make after you trim it. The trimming is the hard part. There is all kinds of HARD fat and silver skin that is like rubber all around the eye roast. It’s something to just take your time with and be careful not to cut yourself.
I’m not so good at trimming beef and this took me between 20 – 25 minutes.
Then the rest is easy!
Set your oven for 500 degrees F.
Ingredient for around 20 servings
1 whole eye roast – trim off all the fat and silver skin
1/3 cup canola oil
1 Tablespoon Worcestershire sauce
1/4 cup kosher salt
1 Tablespoon + 2 1/2 teaspoons ground black pepper
1/4 teaspoon ground white pepper
1/4 teaspoon Aleppo pepper
2 Tablespoons granulated garlic
2 Tablespoons smoked paprika
big pinch ground cloves
Directions
Preheat oven to 500 degrees F
Pull all cleaned up and trimmed eye roast out about an hour before you roasting it.
In a small bowl mix together the oil, Worcestershire sauce, salt, peppers, garlic, paprika and cloves.
Rub the mixture all over the eye roast.
Place eye roast in a pan and put the pan on a middle rack in the oven.
Set your timer for 15 minutes. After 15 minutes shut the oven off BUT DON’T OPEN THE OVEN DOOR! LEAVE THE EYE ROAST IN THE OVEN FOR TWO HOURS.
Read the directions again so you don’t screw up.
15 minutes at 500 degrees F. Shut off oven but DON’t open for two hours.
Your eye roast will be delicious and a perfect medium rare.
Your welcome
P.S. juices in pan can be cooked with onions or shallots and a little wine, a little water and can be an amazing beefy sauce.
Two weeks in a row I got to visit two brand new restaurants in North Phoenix. Last week I got to try out Jalapeño Inferno in Peoria at Park West. It is a Sonoran Style Mexican restaurant with a few outside patios and a beautiful bright modern decor and lots of outside patio seating on multiple patios.
This time I did take out.
We started out with chips and salsas.
Their red salsa is extra mild and is only mildly seasoned. The jalapeño inferno sauce (green $3.00 extra) is so hot that you can’t eat it. It does have good flavors to it but as someone who likes hot food I can only use a drop of it on my food.
For my main I went with the naked poblano.
I thought the poblano would be stuffed but it is on the side of cubed chicken breast, corn and black beans in a creamy corn sauce that was sprinkled with pomegranate. It’s tasty and doesn’t seem too heavy. A little fresh cilantro and scallions would go a long way here….but it’s still good.
My husband went with a combo plate.
He got a tamale, a burrito and a chili relleno with rice and beans. He was happy with it and said that everything was tasty.
That was what we tried from Jalapeño Inferno in Peoria at Park West.
www.JalapenoInferno.com
This week I got to try Just Biryani in North Phoenix. It’s an Indian Restaurant with over 20 different Biryani dishes on the menu. It’s also a cheerful and clean looking restaurant.
Today we did take out.
We started out by sharing the samosa chaat.
It’s chana masala (seasoned chickpeas) with sauces and wet bread (might be the samosas but it seems like bread in here). It’s full of exotic flavors herbs, onions, fried vermicelli and some mild heat. I think the sauces on the side might be chutney and raita but are unlike any I had before. These are both have a water-like consistency and are ultra delicate with flavor.
We then shared the gongura chicken biryani.
It’s mainly fluffy rice with a little raw onion, half an egg and some seasoned very tender boneless chicken with some exotic flavors and slight heat.
We also shared the ulavacharu chicken biryani.
This one is also mostly fluffy rice, raw onion and half an egg with a small amount of chicken on the bone. This dish has very little flavor. I never had an Indian dish like this before.
www.DosaGrillAZ.com (this restaurant was previously a Dosa Grill)
Those were my experiences at Jalapeño Inferno at Park West in Peoria and Just Biryani in North Phoenix two of the new restaurants in North Phoenix AZ.
Everything is subject to change and we hope things do change for the better.
We have been doing take out during the coronavirus pandemic because experts say that there is less risk to catch the virus if you do take out instead of dining in. We are also trying to give support to as many small business restaurants as possible because they are all suffering during this crisis. Besides we are spending much less these days on shopping, groceries, entertainment and vacations that we missed. We have a little extra to treat ourselves to extra take out food. The weather will be nicer soon and we hope to do patio dining soon at off times on uncrowded patios.
Our first take out of the week was from CHZBURGR in Glendale. They serve especially great cheeseburgers and fried chicken thigh sandwiches. They also offer hot dogs, milk shakes, specials children’s meals and MORE! It’s hard to believe but the food is only priced about the same as from Jack In The Box and is a BILLION TIMES better than from Jack In The Box.
Crispy Chicken Thigh, Triple CHZBURGR and Tots
I had the crispy chicken thigh sandwich. The chicken is very good, moist juicy, flavorful, nicely seasoned and crispy. To elevate the sandwich they use hand made pickles, Asian mayonnaise and I was told that the buns are special and come from a Philadelphia Bakery. I liked it best when Calabrian Peppers was an option to add on. They haven’t had them lately so I just add my own on and it taste amazing that way. My husband always gets the Triple CHZBURGR. He says that it is just perfect. He says the fat, juice and cheese ratio is perfect. The tots are really good here too. My dogs can’t wait to eat some chicken.
Next take out from from a brand new restaurant that just opened in North Phoenix called Just Biryani.
We started out by trying the samosa chaat. It’s seasoned chickpeas with exotic flavors, a little heat, sauces and wet bread mixed in. Then we shared the gongura and ulavacharu chicken biryani dishes. They both are mostly fluffy rice with a little raw onion and half a boiled egg and a small amount of chicken. The gongura is made with tender boneless chicken. It has more flavors and some heat compared to the bone in ulavachara chicken biryani. My dogs got to try some.
Then we did take out from Pomo Pizzeria in Scottsdale. They an Italian Restaurant and Pizzeria. They are currently running a limited special fresh Burgundy Truffle Menu that we ordered from.
We started by sharing the tortelloni tartu. OOOOOOh this is really great! It’s like a twisted spinach ravioli stuffed with ricotta and gorgonzola cheese in a buttery sauce with truffles. This is really great! I also really liked the Bianco pizza. This pizza is ultra thin like paper. It’s topped with DELICIOUS stracchino, mozzarella, parmigiana cheeses, and truffles. My lucky dogs got some cheese and truffles.
Last take out of the week was from Chula Seafood in Phoenix. We took out the Saturday Surprise grilled Alaskan Halibut Collar for TWO special ($35.)
We got a very large halibut collar, a root vegetable tangine, herbed couscous, za’atar labneh and roti bread. WOW! it’s really great and everything goes together well. It’s a big portion of fish too. Had enough for two dinners and some left over for a lunch. Glad I was able to do this special.
“Don’t worry we are in this thing together and are here to help you eat all this delicious food”
That was week 30 of take out in Metro Phoenix AZ during the coronavirus pandemic.
CHZBURGR – Glendale
Just Biryani – North Phoenix
Pomo Pizzeria – Scottsdale
Chula Seafood – Phoenix
Everything is subject to change and we hope it does change for the better.
I had the idea in my head that tamarind sauce would go really well with butternut squash. It does but then my idea grew into what I made here. It’s full of tangy, sweet, sour, spicy and verdant…….It’s DELICIOUS! It isn’t an authentic Indian dish but it might be considered to be Indian Style with Indian flavors. There are many components to this dish. You might want to only do some parts of the recipe (but it won’t be as good). Just so you know you need to do the pickled shallots a few days in advance so they have time to pickle. My idea of serving size might differ from your idea of serving size. For me this makes around four side dishes for dinners.
Ingredients for around 4 servings.
2 shallots – peeled, sliced thin (pickled shallots this needs to be made at least a day before but a few days is better)
1 Tablespoon sugar (for pickled shallots)
1 teaspoon kosher salt (for pickled shallots)
3/4 cup mixed citrus juice (for pickled shallots. I was a little short on my limes so I added one lemon and one orange but it was mostly lime)
1 – medium butternut squash – peeled, membrane and seeds removed, cut in 1/2 inch slices.
3 Tablespoons canola oil (to cook squash)
2 oz unsalted butter (to cook squash)
2 Tablespoons cumin seeds (to cook squash)
sea salt to taste (to season squash)
ground black pepper to taste (to season squash)
3 oz cilantro – leaves and only the tender parts of stems – chopped (for cilantro sauce)
1 serrano chili – chopped (for cilantro sauce)
1/8 cup lime juice (for cilantro sauce)
2 teaspoons honey (for cilantro sauce)
2 teaspoons sugar (for cilantro sauce)
1/4 teaspoon sea salt (for cilantro sauce)
some water to thin (for cilantro sauce)
3 1/2 oz concentrated tamarind (for tamarind sauce)
1 cup water – boiled (for tamarind sauce)
4 Tablespoons pure maple syrup – honey or date syrup is fine too (for tamarind sauce)
1/2 lime – just the juice – (for tamarind sauce)
1 15oz can chick peas – preferably reduced sodium – drained and rinsed three times (Indian spiced chick peas)
1/4 teaspoon ground black pepper (Indian spiced chick peas)
1/2 teaspoon sea salt (Indian spiced chick peas)
1/2 cup toasted coconut
Directions
Make the pickled shallots. (this should be done at least one day before but would be better a few days before.
In a small zip lock bag add the shallots, juices, sugar and salt. Squish it all around so everything is mixed up together. Put bag in a small container so the juice is all around the shallots. This container needs to be refrigerated. Use when ready.
Make cilantro sauce.
Cilantro, serrano, lime juice, honey, sugar, salt gets blended together. You might need to add water to smooth it down. This needs to be refrigerated. Use when ready.
Make tamarind sauce.
The boiling hot water goes in a bowl with the concentrated tamarind. You need to let this sit together for a few minutes to soften up the tamarind. Add the maple syrup, lime juice. This mixture gets pushed threw a fine strainer. (toss out all the stuff left in strainer. Heat the strained mixture up in a pan on medium heat. Reduce to desired consistency. Set to the side. When cooled to room temperature either use or keep refrigerated until ready to use.
Cook up butternut squash.
Turn oven to 400 degrees F.
You can start your pan on medium/high with the canola oil, butter, cumin seeds and cayenne. You will need to turn down just a tiny bit over medium and fry the squash till browned and cooked on each side. Timing will differ depending on a bunch of things. Mine took about ten minutes a side. If you accidentally under-cooked your squash you can always finish it in the oven.
Make the Indian Spiced Chick Peas (while you are cooking the squash)
In a medium bowl combine the chick peas, canola oil, coriander, cumin, turmeric, cayenne, black pepper, salt. Mix well. Spread out on sheet tray. Depending on the texture you like they need at least 15 minutes to be nice and cooked. Or up to 30 minutes for a slightly crisp texture.
Put everything out on a platter and sauces on the side.
Top with toasted coconut. If you need to test the coconut you need to spread it out on a sheet pan in a pre-heated 325 degree F oven. The coconut gets down pretty fast. Mine only took 5 minutes but sometimes they do take longer.
Indian Inspired Butternut Squash with Spiced Chick Peas, Pickled Shallots, Cilantro Chutney, Tamarind Sauce and Toasted Coconut
Enjoy!
Indian Inspired Butternut Squash with Spiced Chick Peas, Pickled Shallots, Cilantro Chutney, Tamarind Sauce and Toasted CoconutThe Forking Truth
I picked up these Lay’s Italian Red Meat Flavor Potato Chips at an Asian Market so I thought I’d give them a try. The bag is small and is less than 1 1/2 ounces.
Here’s what the back looks like.
Here are the ingredients. It reads like it might be free of meat.
It also reads Italian braise flavor?
Whatever-
I open it up and take a whiff.
This one smells.
It smells like a combination of fried pastries and burnt tomato sauce.
I’m afraid to try them now.
Oh no here they come.
They are powdery and greasy and have an orange complexion.
I go to taste one.
It’s not horrible…….but it’s not good………It sort of taste like it smells…..Sort of like burnt tomato sauce but sweetened…….
I’m not a fan of this flavor
I note that your opinion and experience may indeed differ…
I needed to cook some carrots and I came across Yotam Ottolenghi’s recipe for Roast Baby Carrots with Harissa and Pomegranate. I figure I can do his recipe with regular carrots and they would be more delicious than plain carrots. WOW! They really are FORKING DELICIOUS! I used my own harissa recipe that I developed for the carrots. I don’t mean to brag but my recipe is also FORKING GREAT! My recipe makes around three cups of delicious harissa that stays good for at least a week. You only need 2 Tablespoons of harissa for the recipe but it won’t come out as delicious if you use harissa from a tube or a jar. This recipe is close but not identical to the Yotam Ottolenghi recipe because his is all in metric and Celsius. I rounded the conversions. My idea of serving size may differ from your idea of serving size. This makes around 8 small side servings.
Ingredients for around 8 servings
2 lbs carrots – (regular supermarket carrots need to be peeled. Depending on size cut in half long ways so you have 2 long half pieces)
2 teaspoons cumin seeds
2 teaspoons honey
2 Tablespoons harissa (strongly suggest www.TheForkingTruth.com recipe – 4 or 5 roasted peeled deseeded red bell peppers, 1 teaspoon ground cumin, 2 teaspoon caraway, 4 Tablespoons extra virgin olive oil, 6 garlic cloves, 2 roasted red hot peppers, juice from 2 lemons, 4 Tablespoons red wine vinegar, $ Tablespoons tomato paste – Blend) You are welcome.
2 Tablespoons unsalted butter – room temperature
1 Tablespoon extra virgin olive oil
3/4 teaspoon sea salt
2 Tablespoons cilantro – chopped or torn
1/4 cup pomegranate
2 teaspoons fresh lemon juice
Directions
Set oven to 450 degrees F.
In a small mixing bowl combine the cumin seeds, honey, harissa, butter, olive oil, and salt.
Put your carrots win one layer on a sheet tray.
Drizzle the mixture in the bowl all over the carrots. Try to distribute the mixture all over the carrots.
The carrots go in the preheated 450 degree F oven till just starting to brown and fork tender. You want the carrots to still have bite to them. This might take 12-20 minutes depending on size and freshness of carrots.
Finish carrots with cilantro, lemon juice and pomegranate.
ENJOY!!!!!!
Yotam Ottolenghi Style Roast Carrots with Harissa & Pomegranate
A Special THANKS!!!!!! To Yotam Ottolenghi for coming up with this FORKING AMAZING Recipe!
I’ve subscribed to a subscription of Universal Yums at www.UniversialYums.com .They send you a box of International snacks. You can subscribe or gift in a number of ways. You also have to choose from three different sizes of snack boxes. The basic Yum Box is 6 snacks, a 12 page booklet with trivia, games and a recipe and runs around $15. a month. Next is the Yum Yum Box it is all that and they say more……and comes with 12 snacks and runs around $25. a month. The largest box is called The Super Yum Box. It is similar to the Yum Yum Box but comes with 20 snacks and runs around $40. a month.
I signed up for just the basic Yum Box (around $15.) that comes with 6 international snacks plus extra. My first box came with all kinds of treats from Columbia. I forgot to take a picture of just opening the box. This is my box after a few days of snacking.
It comes with a booklet with some facts about Columbia.
It also came with a recipe for arepas.
Some fun trivia.
Here are all the snacks.
Mayonnaise flavored potato chips, coconut wafer bar, lemon bacon chips, white chocolate cookie nuggets, a nougat chocolate bar and some sort of confection that is a mash-up of marshmallow and gummy in the shape of penguins.
They also included a surprise bag of a couple other things.
Coffee taffy and a passionfruit bubblegum pop. The coffee taffy tasted just like coffee. Had the texture of taffy but got softer. The passionfruit pop tasted like passionfruit but mixed with talcum powder. I didn’t take it to the bubblegum center.
We tried something that looked sort of familiar…..
Cookies and Cream White Chocolate Nuggets.
They taste like smashed up Oreos with extra frosting that is waxy. If you like Oreo cookies then you will like them.
Then we opened up this one.
It’s a chocolate bar filled with marshmallowy choco-nougat. Outer coating was a little waxy but did have a cocoa taste to it. Marshmallowy nougat isn’t my jam so we go to the next one.
Lemon Bacon chips (oy vey)
They don’t actually have bacon in them.
Pelllet (cooked) style fake bacon
They don’t taste like bacon but they are so artificially sour that they are painful to eat.
This next one looks cute.
They smell like Juicy Fruit Gum.
They are penguin shaped and are like a cross between a marshmallow and a gummy. I guess they are a fluffy gummy penguin.
These aren’t bad. They taste like coconut wafers. These are ok.
Artificially flavored mayonnaise potato chips……(why?)…They smell like normal potato chips……they are powdery and have an odd sour finish…….Or maybe it’s a chemical finish?
There is a YUM scorecard to fill out.
While I didn’t particularly enjoy any of the snacks from Columbia I still enjoyed the adventure. That was my first box of Universal Yums.
I wonder WTFork Universal Yums will send me next time?
www.UniversalYums.com
I do note that your experience may indeed differ from my experience.
Instead of dining in at restaurants we have been doing take out because experts say that take out food involves less risk to catch the coronavirus during the pandemic. We will consider dining out on uncrowded patios when the weather gets nicer. Some experts do say that out side patio dining can be a safer alternative to dining in.
We haven’t been to The Rec Pizzeria in Peoria/#UpperWestSide in a while. They serve Detroit style pizza. Detroit style pizza is thick dough pizza that is cut in squares. It is cheesed up dough with a thick rich sauce dripped on top. But what is most different about it is the cheesy crisp crust ends.
Today this pizza is a slightly different batch than what I had the last few times. It’s still good but different. Not buttery tasting……Not as crisp and hard cheesy either. It used to taste like a grilled cheese on the bottom. (below is an old picture of what it used to be like)
It used to be just like a grilled cheese on the bottom
It’s still good but the cheese taste different too. Today it is more like a thick crust with a little Detroit style. Still good but different. Like the nice rich sauce on it. Gave my dogs a little cheese and leftovers from yesterday.
Next take out was Confluence Restaurant in Carefree. They are an upscale Modern American Restaurant. It’s a really amazing restaurant. The dinners from here are fabulous. They are always very detailed with wonderful ingredients that go together well in a magical kind of way.
We started out by sharing blistered shishito peppers with romesco, hazelnuts and basil. For my main I enjoyed fresh opah tacos with lime pickled cabbage, poblano chili, creama, and chili de arbol salsa with a side salad. My husband enjoyed the hardier pulled lamb and veal on house made sourdough bread that was packed with brussels sprout, oyster mushroom, red onion, and whole grain mustard. He picked the house made bbq chips for his side. My dogs didn’t mind a bit to sample the meats.
We tried a brand new restaurant that just opened this week in north Peoria called Jalapeño Inferno. It’s a Sonoran Style Mexican Restaurant.
They gave us a BIG bag of corn chips and very mild salsa. We got the inferno sauce. I got the naked poblano (chicken, corn and beans in corn sauce) and my husband tried a combo plate with rice and beans. The inferno sauce is too hot to use straight but if you only use a very small dab it really adds a lot of flavor. My dogs helped with some chicken and shredded beef.
Last Take out of the week was from Rocket Burger in North Phoenix. They serve a variety of sandwiches, burgers, hot dogs, ice cream sodas and offer a big wall of around 300 different kinds of soda.
On the right is a double cheeseburger with fried onions. My husband said it is one of the best cheeseburgers around. It also travels well. On the left is the Mexican Fish sandwich with this CRAZY DELICIOUS SLAW with this awesome amount of YUM! It just has that perfect lime tang too it. They should bottle this and sell it somewhere. It is so delicious that it would make a hamster taste great. The fish is really big with a very light coating. It is so light and oil free hit almost doesn’t even seem fried. It just turns into a really delicious sandwich. I call it the Mexican Fish Sandwich but the actual name of the sandwich is called Pescado De Cohete and it’s only priced at $8.99. (double cheeseburger was only $7.) It’s only around the same price as Jack In The Box and it’s a MILLION times better than Jack In The Box…….My dogs were very happy to help eat the fish and cheeseburger.
“Don’t worry we are in this thing together and are here to help you eat all this delicious food”
That was week 29 of take out in metro Phoenix during the coronavirus pandemic.
The Rec – North Peoria
Confluence – Carefree
Jalapeño Inferno – North Peoria
Rocket Burger – North Phoenix
Everything is subject to change and we hope it does change for the better.
I make a really great Mexican or Southwest Style Marinade for chicken. I got the idea that I can infuse those flavors into beets to make them interesting. I didn’t know what my dish would turn into. I played around with my recipe a little for the beets. After I made them I found that the braising liquid was too delicious to toss so I called this dish soupy beets. This dish is very vegetable heavy and doesn’t end up with a lot of liquid as you can see in my pictures but it is FORKING AMAZING Delicious! It’s does come out with all kinds of flavors and also is a little spicy. It just dances with all kinds of flavors and textures. You can just make the beets or take it further and fry vegetables for it and make a few eight minute eggs. I happen to have some leftover lime pickled shallots so I added them too. My idea of serving size might differ from your idea of serving size. This makes about 4 really large servings or 8 smaller servings. I make more fried vegetables than I needed so extras will go on sandwiches or salads. This recipe takes two or more days to prepare if you are pickling the egg. More than two days if you are adding lime pickled shallots because they take at least three days to pickle.
Ingredients for around 8 servings
2 pounds of beets peeled (bigger beets you might need to cut in half or quarter)
1 Tablespoon kosher salt
4 garlic cloves – ground to paste
1/2 cup sugar
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon ground anatto
1/2 teaspoon ground coriander
1/2 teaspoon ground chipotle powder (they sell this at Sprouts…if you don’t have use a chipotle pepper- chopped – in adobo sauce and maybe a teaspoon of the sauce)
1 cup red wine vinegar
1 cup rice wine vinegar
2 cups water
2 bay leaves
2-3 (or more if you want more) eggs (eggs go in gently boiling water for 8 minutes and go in ice bath. Peeled eggs sit over night in beet liquid. (I only used half egg on some servings and a quarter egg in most of my servings)
oil for frying – maybe two inches in your pot on medium heat. I used canola oil.
1 carrot – peeled sliced extra thin on mandolin
1 onion – peeled sliced extra thin on mandolin
4 radishes – sliced extra thin on mandolin
2 shallots – (If you are added Lime pickled shallots this needs to be done at least three days in advance) Sliced thin on mandolin.
1 Tablespoon sugar (for lime pickled shallots)
1 teaspoon salt (for lime pickled shallots)
1/2 cup lime juice (enough to cover shallots) (for lime pickled shallots)
1 cup small sweet tomatoes sliced
1/4 cup fresh cilantro – chopped or torn
1/4 cup fresh parsley leaves – chopped or torn
1/4 cup fresh mint – chopped or torn
1/4 cup scallions – chopped
Directions
At least three days before you make this make the lime pickled shallots. Sliced shallots go in a ziplock sandwich bag. Add lime juice salt and sugar. This just sits in the refrigerator till you are ready for it.
Either earlier in the day or the day before get a sauce pot halfway filled with water. Get the pot on a gentle boil. Carefully place the eggs in and set your timer for 8 minutes. When they are done place in an ice-bath. Peel when cool and place in the refrigerator.
Preheat your oven to 400 degrees F and get a middle rack ready for the beets.
Your beets and seasonings go in a pan. (beets, salt, garlic, sugar, black pepper, oregano, cumin, anatto, coriander, chipotle powder, vinegars, water and bay leaves.)
You might need to mix up the water a little.
This gets covered and goes in the middle rack of a preheated 400 degree F oven till the beets are tender. Depending on size and freshness of beets this will take 60-90 minutes.
While the beets are cooking you can fried vegetables today or wait till tomorrow if you are pickling the eggs.
To fry vegetables add about 2 inches of oil that you start just a little over medium heat. You might need to turn it down slightly maybe half way though. The vegetables are done when they start to brown. This takes a LONG time. Carrots were faster than the radishes. Onions were the slowest to get crisp. I did one vegetable at a time. When done they go on either a cooling rack or a sheet tray that is covered in paper towels.(towels will need to be changed or vegetables will be sitting in wet oil)
Beets are done by now so take them out. (test and make sure that they are tender). Add peeled eggs so they can pickle (make sure that they are covered with beet juice) Leave this out on the counter till it gets to be room temperature. Refrigerate over night. The next day you need to cut up the beets in any shape you like. I made thin strips.
When you are ready assemble. This can be served either cold or warm.
Dish out the soup, add an egg or 1/2 an egg. Add fried vegetables, add some lime pickled shallots and add fresh herbs. Some people might want to add sour cream.
Southwest Soupy Beets With Crisp Fried Vegetables and Pickled Egg
Chocolate comes in more flavors now. There is milk chocolate, dark chocolate, white chocolate (white chocolate is controversial and some people would say to not include it) and there is ruby chocolate.
My first experience trying the ruby chocolate flavor was from That’s Amore Gelato shop in North Scottsdale AZ.
Ruby is on the right half
To me it taste like a berry. I would say maybe raspberry or mixed berry with raspberry.
The very next week I found the NEW LIMITED EDITION Ruby Cacao coated Haagen Dazs ice cream bars so I bought them to try. I have a bar next to my 7in knife.
We usually share a dessert so I’m cutting it in half.
The flavor in the candy coating is more intense than from the gelato. it’s more sweet and tangy……Here I get maybe more of a raspberry taste but it finishes with a sort of milk chocolate taste that I didn’t get with the gelato. I can’t wait to see ruby chocolate bars and higher end ruby chocolates coming out soon. I bet they will be even more intense with different flavors. If I see them I will try them and let you know how they are.
Those were My Forking Thoughts on the Ruby Chocolate that I’ve tasted so far.
