Monthly Archives: November 2021

My Trip to Outta Bronx Sandwich Restaurant Peoria AZ – Newly Opened

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Outta Bronx in Peoria Arizona is a small casual sandwich shop with limited seating. The original location is in Phoenix. On the Peoria menu you won’t find some New York classics like a spiedie or beef on weck, club sandwiches, or New York Bagels and lox. However you will find are a variety of hot sandwiches. Many of the sandwiches are some sort of beef like a New York inspired chopped cheese (with beef), there’s also pastrami, hot dogs, corned beef, beef brisket, and beef meatballs. Besides beef sandwiches they also offer a fish sandwich, a bacon, egg, cheese and hash brown baguette sandwich, a shrimp sandwich, a gyro, a grilled cheese, a veggie sandwich and two chicken sandwiches. Outta Bronx also serves burgers a few salads, wings, fish & chips, a shrimp basket, lots of sides, and a children’s menu.

The Peoria location is located in an outdoor shopping center between a vape shop and a UPS store and anchored by a Fry’s Supermarket.

It’s only postage sized inside.

You order, pay, and pick up at the counter.

In the next picture you are looking at all of the indoor seating and the bottle of hand sanitizer is the only place to clean you hands (no public restroom available).

A few patio tables are outside.

I tried a sandwich called the East Coast (thick cut pastrami, pickles, mustard, on a baguette)

It taste good but…..my thick pastrami is sliced very thin.

They might have sliced it thin because the pastrami is under done. (the fat is still hard and if it was thick you wouldn’t be able to eat it). It taste good but it is a bit chewy.

My husband tried the chopped cheese. (grilled Angus beef, American & provolone cheese, lettuce, tomatoes, pickles on a baguette)

Mayonnaise wasn’t in the description…..and. mayonnaise is maybe the one thing that my husband hates. the most. The sandwich is slathered with mayonnaise. (I worried about him becoming unhinged over mayonnaise but he remained cool…)

My husband goes inside to ask why mayonnaise is on his chopped cheese sandwich. The girl at the counter insist that the white spread on the sandwich isn’t mayonnaise and is the melted cheese. (it truly was mayonnaise…I should have taken another photo)

Anyways…..

The cheese is slightly over cooked and hard. My husband wouldn’t eat the bread because it was polluted with mayonnaise so he ate around the mayonnaise and all the beef and cheese was like a solid block all glued together because the cheese was hard and chewy.

We also shared what they called a 50/50 (fries and onion rings.

The 50/50 isn’t actually 50% fries and 50% onion rings I guess it’s more like 80% skinny thin fries and 20% onion rings. The fries and onion rings remind me of a certain fast food restaurant.

That was my trip to Outta Bronx in Peoria AZ – Newly Opened

www.OuttaBronx.com

Everything is subject to change.

The Forking Truth

A Little Taste of Aftermath in Phoenix AZ – Newly Opened

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Aftermath is a small swanky restaurant located in Phoenix Arizona. They offer elevated modern detailed cuisine. Some of the plates are globally inspired. They also offer craft cocktails and more. You need to know that you park and enter behind the restaurant. At the time of my visit the door was unmarked.

Most of the seating is indoors at a booth or a traditional table.

They also have a few bar seats and a very small patio of only four tables.

We started out with the grilled broccolini.

grilled broccolini

It was adorned with mushrooms, cashew cream, fish sauce caramel, and smoked parmesan.

We also shared a grilled hamachi collar.

grilled hamachi collar

It was a very detailed plate of two very small collars, kelap mann (Indonesian sweet soy sauce), miso pickled vegetables, shiitake mushrooms, and peanuts.

For our main we shared the picanha steak a la plancha.

picanha steak a la plancha

The came with long beans, pee wee potatoes, smoked onion jam, and gorgonzola butter. The flavors were amazing on this one but the beef was a little chewy.

A perfect sweet ending was the key lime bar of praline graham crust, crystallized ginger Chantilly and topped with a candied lime.

key lime bar

That was a little taste of Aftermath in Phoenix.

www.AftermathPhoenix,com

The Forking Truth

Smoky Carrots with Mole Dust and Lime Sour Cream Recipe

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This recipe is a spin off and was inspired by chef Michael Voltaggio’s Smoked Carrots with Coffee Mole Dirt recipe that he did on Food Network’s Guy’s Ranch Kitchen ( a chocolate sort of competition show). His version of the dirt is more chocolatey than mole. I added 8 ingredients to his recipe to make it taste closer to mole. The chef Voltaggio used a pellet grill to cook the carrots. You can do that if you want. I just roasted my carrots. This recipe makes far more Mole dust than needed. You can cut the recipe to make less but it is so darn delicious that you might want to use it on all kinds of things. I keep my extra in the freezer. I think it would be an amazing topping for brownies too! Serving size is difficult to judge. I like smaller side servings so for me this makes around 4 servings plus a lot extra mole dust.

Ingredients for around 4 servings

3/4 cup sugar

1 1/4 cups almond flour

7 Tablespoons butter – melted

3/4 cup flour

3 + 1/3 Tablespoon unsweetened cocoa powder

2 + 1/3 Tablespoons cocoa nibs (lightly crushed)

2 Tablespoons smoked paprika

1 guajillo dried pepper – seeds & stem removed, ground up in spice grinder

1 negro dried pepper – seeds & stem removed, ground up in spice grinder

1/2 teaspoon chipotle powder

1/2 teaspoon mild chili powder

1 teaspoon ground cumin

pinch cinnamon

1/4 teaspoon granulated onion

1/4 teaspoon granulated garlic

1/4 teaspoon dried oregano

1 teaspoon sea salt

1 + 1/2 lb carrots (peel if not organic) You can cut or leave whole but timing in the oven will differ

alderwood salt to taste

ground pepper to taste

2 Tablespoons extra virgin olive oil

1 lime zest and juice

1/2 cup sour cream

Directions

Set the oven to 325 degrees F.

In a large bowl mix together the sugar, almond flour, butter, flour, cocoa, cocoa nibs, smoked paprika, guajillo pepper, negro pepper, chipotle powder, mild chili powder, cumin, cinnamon, granulated onion, granulated garlic and salt. Mix well. This mixture goes on silicon lined baking sheets. This goes in for 15 minutes, take them out and stir them up. Put them back in for another 15 minutes or until they smell very fragrant. Let them rest on the counter.

Set the oven to 425 degrees F

Zest the lime and keep the zest to the side.

Get the carrots on a baking sheet. Spray the carrots well with oil. Squeeze fresh lime juice all over the carrots. Sprinkle the carrots with the smoked salt and black pepper to taste. (timing will differ ….I had large carrots and mine took around 25 minutes on one side then I flipped them and they took another 20 minutes.

While your carrots are cooking mix together the sour cream and lime zest. Set it to the side or refrigerate.

Sprinkle the carrots with the mole dust. You can drizzle the sour cream with lime zest or serve on the side. I added a little fresh cilantro.


Smoky Carrots with Mole Dust and Sour Cream with Lime

ENJOY!

A special THANKS!!!! To chef Michael Voltaggio for his FORKING great recipe so I could do what I came up with!

The Forking Truth

NEW WEirD DIFFerent Limited and Special Edition Foods out there November 2021

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There is always something new, weird, different, limited or special edition in the wonderful world of food. These days you never know wtfork you will see when you look for food.

Up above is –

DIFFERENT – Live Ocean fully cooked microwavable salmon risotto that doesn’t need refrigeration either. I wonder if it’s fishy? I sure love salmon but I hate fishy salmon.. it is hard to imagine salmon in a cheesy risotto…Maybe the risotto isn’t cheesy? I guess you either get hooked on this or toss it back?

DIFFERENT and maybe WEIRD – Sonoma Gourmet – butternut squash sauce or puree for your pasta….It’s kind of weird…..It looks like baby food too!

NEW – General Mills – Dulce de Leche Toast Crunch…. How good can this cereal be is the little toast guy on the right side of the box looks like he is throwing his guts up?

NEW – General Mills – Lucky Charms marshmallow clusters…..Don’t all the lucky charms have marshmallows in them? I reckon that they accidentally made defective marshmallows that stuck together so they came up with this to sell them.

NEW – Kellogs From Loops Cereal Straws – Leave it to Kellogg’s to come up with something that sucks……..sucks milk..

DIFFERENT – E&C’s heavenly hunks in organic birthday cake cookies….I can’t tell how it is unless I taste it but the picture on the bag looks more like a clump of Rice Krispies with neon extra colored jimmies. It says on the bag that they are ridiculously amazing….???? Maybe they just make you ridiculously great at farting rainbows?

LIMITED EDITION – ENTENMANN’S Little Bites that are pumpkin muffins….Might be good but what is that critter on the front of the box? and why does he look like he is about to barf?

NEW – Pillsbury mini sweet biscuits in honey butter, chocolate chip, cinnamon sugar, and blueberry…..?

NEW (mostly new) – packaged Krispy Kreme bite and crullers in original, strawberry, key lime pie, blueberry, apple cinnamon, chocolate and lemon….???

DIFFERENT – Marvel Cakebites in Hulk Smash ………I don’t know what flavor that is….could be green pea or crunchy frog?

DIFFERENT – Marvel Cakebites in Spiderman……I heard that spiders taste like strawberries…so maybe these cakes are strawberry flavored…..or could also be web flavored….

NEW – Snickers White – I picked this up and took a bite. Then I had to spit out the bite. This doesn’t taste like something edible. I don’t know what it is made of.It’s missing the nougat part…..has a few peanuts…and maybe more gooey caramel type goo……and a lot of white weird stuff…I actually used to love white chocolate but not this bar,

NEW (sort of…1st time I noticed in a store) Chocolove xoxox Ruby Chocolate…..This is the third kind of chocolate made from ruby beans….More chocolate in this bar than from the waxy coating on a frozen ice cream bar that I tried. Might be good!

DIFFERENT – Raaka bananas foster dark chocolate bar…Might be delicious?

LIMITED EDITION – Goldfish jalapeño popper flavored….Why The Fork not?

DIFFERENT and maybe WEIRD – Noble Made carrot ketchup…might be good?

NEW – Red Robin sauces in camp fire, buzzard, spicy ketchup, and whiskey river. Who knew?

DIFFERENT – Pickled Planet Beat Kraut….Could be good and it also could be beat……..regular kraut with some added carrots, beets and caraway seeds.

WEIRD – Dang aged cheddar Thai Rice Crisps. I think that this one is weird because I have never seen anything aged cheddar in Thai Food anywhere.

WEIRD – Lesser Evil – Paleo Puffs in no cheese cheese flavor. That can be nothing but weird.

LIMITED EDITION – Cup Noodles PUMPKIN SPICE ramen noodles with OTHER natural flavors…I wonder WTFork are the OTHER natural flavors? Worms? Mud? Spider poop? Could be anything….Just saying

DIFFERENT – Avolov avocado powder….Had no idea there was avocado powder out there.

LIMITED EDITION – Arby’s potato vodka in French Fry and Curly Fry Flavor..????? But Arby’s doesn’t sell alcohol in their restaurants. Oh it’s only sold on-line…???? That is odd.

DIFFERENT and maybe NEW – Frozen Cocktails tequila margarita, vodka mule, gin melon, rum & cola…????? IDK…since alcohol doesn’t freeze….and they are frozen then there probably isn’t enough alcohol in them to do anything.

DIFFERENT and maybe NEW – Frozen Rum Skinny Cocktails ??? I’m skeptical about frozen cocktails from my grocer’s freezer.

And there is always a FORKING Oreo

LIMITED EDITION – Artificially flavored apple cider donut Oreo cookies…How good can that be?

That was the NEW, Weird, Different, Limited, and Special Edition foods out there for November 2021. Who knows WTFork I’ll come across next month.

The Forking Truth

Dining Out With DOGS in Metro Phoenix AZ – November 2021 – Banh Mi Bistro Vietnamese Eatery, Cucina Tagliani, Skewers Mediterranean Grill, Oscar’s Pier 83

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Dining out with dogs. is just a “Fluff” story about taking my dogs out to eat. It all sort of started with my dog Louie….he was elderly and was diagnosed with aggressive cancer. He couldn’t do a lot but he always enjoyed eating so I took him out to eat as often as I could. Instead of the 3-6 month diagnosis Louie made it another 17 months. Today I take my current dogs out to eat.

There is a lot to know about dining out with dogs. First of all not all restaurant patios are dog friendly. Even if a patio is dog friendly it is always best to call because you never know if the patio is. reserved for a party. It’s also always better to dine at off times. It’s always best to avoid as many people and other dogs as possible. Some people don’t share your love for dogs and other people are allergic. It’s best to avoid other dogs because dogs like to bark at each other and that can be a disturbance and you might be asked to leave. Dine at off times to avoid potential trouble.

Here in Phoenix it is often to hot to dine out with dogs. Your dog is not as heat tolerant as you. Dogs wear fur coats, they can’t sweat, and they absorb heat up their paws. Just like people all dogs have individual heat tolerances. Hopefully you know your dog well enough to determine if you should dine out together. In general 90 degrees and higher is too hot for dogs to dine out. But maybe up to 90 degrees for younger healthier dogs in shade. Shade makes a difference here. When there is any doubt be smart and leave your furry friend at home.

Most food and drink that you consume can be harmful or toxic to your dog. It’s best to get the facts from your veterinarian on what is safe and what to avoid. Usually a small lean un-sauced piece of meat is a best bet.You should bring a water dish so your dog can lap up some water.

When you dine out with your dog(s) you should keep them close to you. You should never let them sit on restaurant furniture. You should also never let them eat off of restaurant plates.

We went out to Banh Mi Bistro Vietnamese Eatery in North Phoenix. They are a Vietnamese restaurant that offers around a dozen different Banh Mi Baguette sandwiches and most of your Vietnamese favorites except for pho.

Today I had a chicken cabbage salad and chicken pot stickers. (this big and delicious salad with fresh herbs is only $7. and the tasty hand made potstickers are only $5.)

Someone is eyeing up the food.

My husband had a shaken beef Banh Mi today.

Someone is hoping extra beef shakes out.

We all enjoyed our meals at Banh Mi Bistro Vietnamese Eatery in North Phoenix.

www.BanhMiBistroAZ.com

Next we went to Cucina Tagliani in the Arrowhead part of Glendale. Cucina Tagliani is a neighborhood type restaurant that offers American Italian style favorites, build your own pastas, soups, sandwiches, salads, a few entrees and more!

Cucina Tagliani happens to also have a nice large officially licensed dog friendly patio and it’s usually very quiet on Sundays so we like to take advantage of that and we get treated like kings and queens.

My dogs were served their own water pans right away.

We ordered and my husband started with some minestrone soup.

Each dog got a piece of bacon from the soup.

Soon the meals came out.

I had the strawberry chicken salad and dogs got lots of the chicken.

My husband had the chicken parmesan.

All the chicken was moist today so we did ok at Cucina Tagliani.

www.CucinaTagliani.com

This next trip out with the dogs went into plan “B.”

Our destination was Phila-Deli in Glendale. When we got there we saw a note they posted on the door and it read that they are temporarily closing on Sundays. Plan “B” was to go down the street to Skewers Mediterranean Grill ( fast/casual fresh Mediterranean foods). The …Skewers doesn’t have a patio but just across the street is a small park with tables for us to dine at.

I got a chicken kabob salad with turnips and chick peas.

It’s a pretty nice and tasty salad with lots of tasty moist delicious chicken to share with the dogs.

The dogs are waiting for their chicken.

My husband got a gyro salad.

The dogs are enjoying the food from Skewers.

Nice tasty large salads from Skewers Mediterranean Grill in North Glendale that don’t cost much more than fast food and is much better.

www.SkewersAZ.com

Since we couldn’t do Phila-Deli last week we thought we’d try again this week. We tried to call in our order 6 times and nobody answered the phone. We were afraid that they went out of business. When we got there we were relieved that they were open. We found out that they no longer make salads….(my first choice)…..Then I found out that they discontinued wraps too…..(my second choice). I like the people there and my husband likes the sandwiches but I am pickier…..and only liked the wraps and salads here…………We decided that we’d go down the street to Oscar’s Pier 83. Unfortunately the patio was already packed with lots of babies and other dogs. So we did take out and the dogs had to eat on our patio.

I got a salmon salad. It’s nothing fancy but the fish is fresh here.

My husband got a three piece fried fish (cod) dinner.

www.OP83.com

Well that was dining out with dogs in metro Phoenix for November 2021. We hope that you’ve enjoyed and we hope to see you next month.

“YUM!” “We LOVE eating!”
The Forking Truth
In Memory of Louie 5-5-2001 – 3-3-2017

Mac Shack – Casual Fresh Pasta Restaurant Glendale AZ – Newly Opened

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Mac Shack is a casual fresh pasta restaurant recently opened in north Glendale Arizona. The pasta is fresh made daily. They offer a variety of pastas with meat, vegetarian, vegan, and also offer build your own pasta pans. Other offerings are a few salads, bread, kid’s meals, marshmallow cereal bars, and soft beverages.

It’s small and casual inside.

There’s an artwork of Anthony Bourdain on the wall.

You order and pay at the counter. There is only a few tables and a couple seats at the counter.

the pasta machine is on the counter. There is a fresh tray of pasta that was just made.

Your order is fresh made for you and takes around twenty five minutes to prepare.

They bring our salad and pastas at the same time.

Cesar salad

The Caesar salad isn’t fancy but it is very large and is fresh and crisp.

I tried the pasta pan called Happy Valley (orecchiette, roasted garlic oil, olives, sun dried tomatoes, parmesan, capers, fresh basil, artichokes, and spinach)

My husband suggested getting the large size…..Nobody can eat a large…..I was able to do like almost a third of this pan. It’s good but they were overly generous with the olives….and too light with the basil. Mine stayed piping hot the whole time we were here.

My husband tried the cheesy mac’s bbq (elbows, cheese sauce, pulled pork, onion, pickle, cheddar blend, scallions, Ritz crumbs, bbq drizzle.

This one was gooey and cheesy. It’s not as piping hot as mine.. He likes it. My husband is a big eater…..and loves to eat pasta. Even he could only eat half.

Went back to just to try the plain mac-n- cheese called the Mac Shack and took out the small size.

It’s cheesy with melted cheddar and crumbs on the top. Could use a little seasoning for adults but it just right for kids.

Doesn’t cost much to dine here and it’s better than fast food. (most large pans are around $15. and they can certainly feed at least two people)

Mac Shack – Newly Opened in north Glendale AZ #UpperWestSide

www.MacShackAZ.com

Everything is subject to change.

The Forking Truth

The SKINNY on Thinnest Dough Pizzas and Such in Metro Phoenix AZ – Bottega Pizzeria Ristorante, Pane Bianco, Pomo Pizzeria, Mora Italian, PA’LA Downtown

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Here is the SKINNY on the thinnest dough pizzas and such in Metro Phoenix Arizona. If you are a fan of the extra thin doughs and are around Phoenix this might be of interest to you.

Bottega Pizzeria Ristorante in north Glendale offers all of their pizzas (around 16 varieties Milano Style……….. that means EXTRA thin…much thinner than their normal thin Neapolitan pizzas. Thin pizzas never weigh you down. You can enjoy more pizza when you go for the extra thin. Up above is the vegetariana pizza made of D.O.P. tomato sauce, flor di latte, red bell pepper, zucchini, eggplant, basil, and extra virgin olive oil.

Next is a spinach calzone from Pane Bianco in Phoenix.

It looks like a normal doughy calzone.

But look!

This dough is paper thin…This is super thin calzone dough….gives you more belly room for that rich creamy cheesus filling. BTW- The cheeses are incredible here. For my taste it is a little light on the spinach but it does taste great.

Pomo Pizzeria offers quite a few extra thins. One is the Pizza Rimini in 4 varieties.

It gets baked for a very short time at around 900 degrees in a certified Italian wood oven.

Pomo also offers the Focaccia di Recco in three varieties. (below is the formaggio)

This focaccia gets rolled even thinner than the Rimini pizza because it gets stuffed with stracchino cheese and you can add on local honey to enjoy it even more.

Focaccia di Recco from Pomo Pizzeria

Here is the focaccia di recco in the pesto variety from Pomo.

focaccia di recco pesto

LOOK how paper thin it really is.

I loved the Focaccia di Recco so much from Pomo Pizzeria that I had to try it when I saw it on the menu at Mora Italian in Phoenix.

The Mora Italian Focaccia di Recco was very different from the Pomo Pizzeria. Mora’s wasn’t as crisp and the cheese didn’t come out all melty.

I was told by the manager that Mora Italian uses a different oven so the results do differ.

The thinnest non-extra thin pizza that we have received was the mushroom with mozzarella and salamette picante from PA’LA Downtown.

It was a very chewy very thin pizza.

This was the SKINNY on the thinnest dough pizzas and such in Metro Phoenix AZ.

Every FORKING thing is subject to change.

The Forking Truth

EASY FORKING Delicious Cold Cucumber Horseradish Soup with Tuna Salad Recipe

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I had two cucumbers, extra herbs, and tuna packets and this is what I came up with. It’s very easy to prepare and happened to come out delicious. There is one ingredient that most people will not have. Amora Mustard from France. Your tuna salad will come out different if you don’t use Amora…….It happens that Amora is the smoothest mustard that I have ever tried. Other dijon mustards are very harsh after trying Amora…….I’m guessing the easiest substitute would be any dijon mustard mixed with 1/2 mayonnaise…It’s pretty easy to find Amora Mustard on-line.

Ingredients for around 2 servings

2 radishes – thinly sliced

1/2 cup white vinegar

1/2 cup water

1/4 cup sugar

1 cup vegetable stock

2 cucumbers – remove skin, seeds, rough chopped

2 Tablespoons prepared horseradish (or to taste)

2 Tablespoons basil leaves

2 Tablespoons scallions

2Tablespoons dried chives

1 teaspoon sour cream

5-6 oz tuna fish drained ( I used two small packs. Each pack is something like 2.6 oz.)

1/2 apple – remove core, remove skin, small dice

1 Tablespoon celery leaves – chopped

1 Tablespoon fresh dill – chopped

1 Tablespoon scallions – chopped

2 Tablespoons Amora Dijon Mustard

Directions

Pickle the radishes. Bring the water, vinegar, and sugar to a boil. (you can do this on the stove or the microwave….It truly doesn’t matter) Add the radish slices and let them pickle on the counter for at least 30 minutes.

Made the cold cucumber horseradish soup. Blend together the vegetable stock, cucumbers, horseradish, basil, scallions, chives, and sour cream. Keep in the refrigerator to chill.

Make the tuna salad. Mix together the tuna, apple, celery leaves, dill, scallions, and Amora mustard.

Serve the tuna salad with the cucumber horseradish soup and garnish with the pickled radishes.

Easy FORKING Delicious Cold Cucumber Horseradish Soup with Tuna Salad

ENJOY!

The Forking Truth

I was BAMBOOZLED by a review site. Dirty Tables, Bad Chips & Salsa, Soapy Silverware, Stringy dry meat, 3% Processing Charge and MORE!

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I recently went to one restaurant in Phoenix Arizona and had a most unpleasant experience. I doubt whoever just opened this restaurant knows anything about the hospitality business. My gut told me that I should leave as soon as I got here….It was my bad for staying…….Note to self listen to your gut. This is the only restaurant (so far) that I am not mentioning by name. This restaurant has so many problems I doubt they will be around for long anyway unless they bring someone in to help. The only reason I wanted to eat here is because I was BAMBOOZLED on Yelp. I read mostly all 5 star reviews and looked at mouth watering photos of food……I can only figure that the reviews must have been done by friends and family…..I have no idea where they got the photos from……….I sure didn’t get anything that resembled the food I looked at…….This is the only way that I can write about this restaurant.

We walked in early just twenty minutes after they opened. Every table in the restaurant was left dirty from the night before with crumbs and smudges.

crumbs and smudges on every table “actual table”

I thought our waitress was dressed like a slut.

not actual waitress but similar

Since every table was filthy I thought our server would wipe the table off that she sat us at…. but she didn’t…. so we wiped off the table ourselves………………….. They obviously don’t even concern themselves about sanitation.

Then she introduces another slut…I mean waitress that she is training who is even sluttier.

Not actual waitress …ours had even more cut outs

We order and soon complimentary chips and salsa come out.

actual complimentary chips and salsa

Oh my they don’t know how to make chips and salsa. These chips taste like the ones that Costco sells (that aren’t good). They tried to heat the chips up but didn’t do that right because they taste burnt….. The sauce taste just like crushed canned tomatoes with too much added dry oregano and doctored up slightly with a little hot sauce. Wow it’s like a child made the salsa.

We needed silverware for our meals that arrived. We were the only table on the restaurant and our server was unaware that we needed silverware…….So we asked for silverware……Then we got some and I unrolled my silverware and they were covered in soap residue. I used my glass of water to soak off the soap from the silverware.

All the food that we received was mediocre….meats were like dry stringy pot roast. Flavors weren’t so good. I ordered a grilled fish taco and the cook made me a breaded fish taco that seemed like it was already reheated a few times. It was similar to bad buffet food.

Finally we asked for the bill. They have some sort of new electronic paying system where you don’t see the bill until you see it in your email on the computer.

They added on without telling us an extra 3% called processing tech charge.

Dirty Tables, Bad Chips and Bad Salsa, Soupy Silverware, Dry stingy meats, Undisclosed 3% processing tech fees, and some peoples daughters dressed like sluts from some restaurant in Metro Phoenix Arizona.

Everything is subject to change….This restaurant will probably close and re-open soon as another restaurant.

I only went here because of the glowing reviews and amazing looking pictures of food from a certain review site. It turns out that I was bamboozled by a review site.

The Forking Truth

Cauliflower Piccata Recipe

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This recipe is a variation of Cauliflower Piccata by Hetty McKinnon’s by The New York Times. I changed a few things as I was going along.. I roasted the garbanzos with the cauliflower instead of just adding them from the can. I cut the amount of butter in half because I thought I had enough. I also added 1/2 teaspoon of flour to give the sauce some body. Those were the changes I made. Serving size is hard to judge. For me this made 6 side servings. But if you want bigger servings than me it will only make 4 servings. It also depends on the size of your cauliflower too.

Ingredients for around 4 servings

1 cauliflower – cut into florets

1/4 cup extra virgin olive oil (this is approximate and is for the cauliflower/chick peas and the frying of the shallots)

sea salt to taste

fresh ground black pepper to taste

1 (15 ounce) can chick peas (garbanzo beans) drained and rinsed three times

1 shallot – minced

3 garlic cloves ground to paste

1 cup vegetable stock

1/2 teaspoon flour

2 Tablespoons unsalted butter (feel free to add 2 more Tablespoons if desired)

2 Tablespoons capers – drained

zest of one lemon

juice of 1/2 a lemon (thinly slice the other half of the lemon)

1/4 cup parsley leaves – chopped for finishing

Directions

Turn the oven to 425 degrees F.

Place the cauliflower florets on a sheet pan mixed with the drained chick peas. Spray them well with the olive oil and season to taste with sea salt and fresh ground black pepper. Roast till golden and brown. Timing will differ….25-45 minutes. Remove when done.

Mix the flour with the vegetable stock and set to the side.

In a medium fry pan add a tablespoon of olive oil on medium high heat. When hot add the shallots and stir as needed. After about a minute add the garlic and stir. As soon as you smell the garlic (less than a minute) add the vegetable stock (mixed with 1/2 teaspoon flour) and let it reduce by half. Turn down to low and add the butter, capers, lemon juice and lemon zest. Season to taste.

Serve and finish with lemon slices and parsley.

Cauliflower Piccata

ENJOY!

A special THANKS to Hetty McKinnon and The New York Times for a great Recipe so I can do what I did!

The Forking Truth