Author Archives: The Forking Truth

El Pollo Correteado Restaurant Phoenix AZ – GOOD Fast Food Chicken

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El Pollo Correteado is not a fancy place. You don’t come here for the atmosphere. You come here for the Chicken. I tried to translate El Pollo Correteado to see what it means. I think it translates to The Chicken You Pursue or the Chicken you Chase After. El Pollo Correteado is a small postage stamp sized restaurant that serves Mesquite Charcoal Cooked Chicken. You order at the counter-

a half chicken ($6.57 April 2018 pricing) or a whole chicken ($13.12 April 2018 pricing). The menu is in Spanish on the wall but it’s easy for anyone to figure out. The man at the counter speaks Spanish but is bilingual. He calls your order in Spanish to the man in the kitchen and your chicken gets is served to you in a moment.

Your chicken comes in a styrofoam box and also comes with salsa, lemon, pickled onions, hot chili pepper and a stack (around 7) corn tortillas. The food comes from a window or a pass in the kitchen. Off to the side you see the grilled 1/2 chickens piled up as the man in the kitchen takes them off the fiery Charcoal Grill.

*****NOTE*******The 1/2 chickens in the window do have breast and wings……. three tables indoors or you can seat yourself outside on a bench.

We sat inside at the one remaining table…….I  watched many people picking up food and taking it to go. It was non-stop take out.

Ooooooh….I got a Forking funny looking half chicken……I was expecting an actual half chicken but I got a 1/2 chicken with three smaller sized legs and two partial thighs. My husband also had a funny looking half chicken with three legs, and a thigh and another thigh with 1/2 a breast.

Anyways-

The meat is delicious. It taste like it was marinated. It’s very juicy and flavorful. It’s not very smoky but it is delicious It’s great by it’s self.

Then I try some as a taco.

A squirt of lemon, a little pickled onion, a strip of hot pepper and a small dap of salsa….Now that’s the whole experience. Very delicious and a bargain for $6.57. I think it’s actually cheaper than national fast food chicken.

So you only come here if you don’t mind enjoying delicious dark meat chicken. I don’t know if the chicken pieces are served random or if you have to request white meat…………….They also offer macaroni salad, beans, mashed potatoes and a noticed a small sign outside that offered a 10 piece special.

El Pollo Correteado has two locations.

I went to 2904 W McDowll Rd in Phoenix

The other location is

1602 E Jefferson St Phoenix

No Website but they are on facebook.

El Pollo Correteado – Good Fast Food Chicken….it might be the Fast Food Chicken you Pursue……..instead of chicken from a national chain.

The Forking Truth is that everything is subject to change and YOUR experience may or may NOT differ.

The Forking Truth

Pimento Cheese Stuffed Potatoes Recipe

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Pimento Cheese Stuffed Potatoes

I made a big batch of Pimento Cheese Potatoes and used some to fill baked potato shells. The filling is really delicious! My husband couldn’t stop eating it and I was afraid I wouldn’t have enough leftover for these potatoes. He kept saying this is so tasty! I used medium sized potatoes. I split each potato in half and made each two servings. Leftovers can be frozen. Let thaw and reheat in a covered pan.

Ingredients for about 12 servings.

2 lbs potatoes peeled and cut in half and in a pot of water

1/2 onion – just peeled and kept whole (for boiling with potatoes)

1 hot pepper – (for boiling with potatoes)

1 garlic clove – (for boiling with potatoes)

2 Tablespoons kosher salt (for boiling the potatoes)

6 whole potatoes

fresh ground sea salt

1/4 cup canola oil

sea salt to taste

2 oz sweet butter – room temperature

1/8 cup heavy cream

2 1/2 oz xtra sharp cheddar cheese – shredded

3 1/2 oz. cream cheese – room temperature

6 hot and sweet jarred cherry peppers – drained – chopped fine

1/4 teaspoon sweet paprika

1/4 teaspoon dry mustard

1/4 teaspoon black pepper

1/8 teaspoon cayenne pepper

1/4 teaspoon course sea salt

2 large eggs – beaten

non stick spray – canola or vegetable

fresh ground sea salt to taste

fresh ground black pepper to taste

sweet paprika to taste

6 teaspoons canola oil

Directions

Set oven to 350 degrees F

Wash the 6 potatoes well. Pierce each potato with a small knife on both ends and three times on all four sides. Rub each potato with canola oil. Lightly add fresh crushed sea salt all over each potato. Spray a rack (like rack from a broiler pan) with non stick spray and place rack on a pan. Place potatoes on rack with air space in-between.

Potatoes go in the oven till soft and cooked. (usually 60 minutes)

While potatoes are in the oven work on the filling now.

To your pot with the half potatoes add the onion, garlic, hot pepper and 2 Tablespoons salt. Bring to a medium/high boil till fork tender. (about 15-20 minutes)

When potatoes are done drain the water and discard the onion, garlic and hot pepper as they were only used to add flavor to the potatoes. If you have a really good masher you can go on and add the sweet butter, heavy cream, cheddar cheese, cream cheese, cherry peppers, paprika, dry mustard, black pepper, cayenne pepper, sea salt and two beaten eggs to the potatoes and mix well.

If your masher isn’t so good get a new one because then you will need to use a potato ricer and add everything after the potatoes are riced. Set the potato mixture to the side.

When your 6 potatoes come out of the oven you need to let them cool enough so you can handle them. Split them in half and with a spoon scoop out the centers. Mash the centers well and add the centers to your potato mixture.

Drizzle about a teaspoon of canola oil on each potato. Season each potato shell with fresh crushed sea salt, black pepper and paprika. Put the potatoes back in the 350 degree oven for 30 minutes.

After 30 minutes remove the potatoes from the oven and fill with the pimento cheese potato filling by either piping a bag or a spoon.

Use a fresh new non stick sprayed baking sheet(s) and place the potato shells on it.

The potatoes go back in the oven and get baked again till they look crusted. Sorry I forgot to time this…I know it was between 15-30 minutes.

They came out really delicious and have a fluffy light texture. They are cheesy and slightly spicy.I think just about everyone will love the potatoes. Leftovers freeze and re-heat just like fresh made.

Pimento Cheese Stuffed Potatoes

The Forking Truth

 

 

My Forking Thoughts on NEW Crunchy Mint & Raspberry M&M’s Candy

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M&M’s have put out for a limited time three new flavors of M&M’s Candy – Crunchy Raspberry, Crunchy Mint and Crunchy Espresso. I’m only trying the Raspberry and Mint flavored M&M’s. On the back of the package they suggest that you text them your favorite of the three flavors. They also note that no prize will be awarded and there is little other information.

I start by opening the Raspberry Bag.

I take a whiff.

It smells just like those dark chocolate raspberry jelly rings that my sister loves.

Next I pour some out.

Odd colors for raspberry – white, red and brown….I was expecting purple like the bag…..and smaller irregular shapes and different sizes.

I go to taste one and let it melt in my mouth.

Hard shell that sort of taste like Raspberry Bubble Yum. Followed by a burst of a dark chocolate taste that is slightly bitter mixed with that candy jelly ring like raspberry taste…then I’m left with a crunchy center that taste like Rice Chex cereal.

I get more flavor when I eat about three of them normal……..I really like the texture…..this is what the crispy M&M’s should be like……..very crisp and light……but…I get…Ick!…a chemical after taste…ick!

Now I bravely go for the Crunchy Mint.

I open the bag and take a whiff.

It smells appetizing…..very chocolate and very mint…….reminds me of an Andie’s Candy.

I pour some out.

These M&M’s are also of different sizes and shapes but are larger than the Crunchy Raspberry M&M’s. They are a light green a medium green and brown.

I let one dissolve in my mouth.

Normal candy shell.

Taste like deep chocolate with lots of mint…….lots of mint…..clears my head….I like the very strong mint. Almost gives me a brain freeze. There is a cereal center…..when all the chocolate is gone the cereal taste like a Rice Chex.

I go to eat some normal.

Ummm I think these are pretty good.

A nice light crunchy texture with very strong mint and deep chocolate. Sort of like an Andie’s Chocolate Mint but with lots of textures.

I think these would also be really yummy with ice cream.

Opps!………… I ate a few handfuls….. they were yummy…..Now I get an artificial tic tac breath mint kind of mint build up and aftertaste…..wow it’s like sex that ends with a fart.

I guess the new Crunchy Mint is only good if you only eat a few.

I’m not big on the Crunchy Raspberry but it does have a nice texture. The Crunchy Mint also has a great texture and is great until you get that Tic Tac breath mint kind of build up.

Those were my Forking Thoughts on Crunchy Raspberry and Mint M&M’s…I note that YOUR FORKING OPINION may indeed differ.

The Forking Truth

 

 

Spicy Avocado Cabbage and Black Bean Slaw Recipe

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Spicy Avocado Cabbage and Black Bean Slaw

I had a bag of avocados, a lot cabbage and I just got these really special Chiltepin Peppers. Crocked Sky Farms sells them at Pinnacle Peak Farmers Market. I learned about the Chiltepin Pepper at The Barrio Reserva. One of the dishes I tried there had these special little peppers in it and the pepper has a really great long lasting taste to it and don’t seem spicy at first but then they turn extremely spicy. I only used three at first of the tiny Chiltepin Peppers in that big bowl but later added two more. I was told that Chiltepin peppers are sold at Ranch Market so you might be able to find them there. An easier to find pepper that’s very similar and cheaper is the Chile Pequin. I found them at WinCo. This slaw is tasty and healthy…I thought the avocados are rich and creamy so I didn’t use any added oil here. All the flavors go together well most people will enjoy it. The slaw also stays fresh for about a week.

Ingredients for about 8 servings

2 lbs avocados (about 8 small sized ones)

1 lemon (just the fresh squeezed juice)

1 lime (just the fresh squeezed juice)

1 1/2 lb cabbage – shredded very thin

1 carrot – shredded

1 15oz can 50% less sodium black beans – drained and rinsed at least three times

1/2 cup scallions – chopped

1/4 cup pumpkin seeds – toasted (save to top the slaw)

2 garlic cloves – grated

1/4 cup sugar

1/2 teaspoon oregano

1/2 teaspoon chili powder

1/2 teaspoon cumin

1 Tablespoon kosher salt

3 CHILTEPIN peppers – (to start with….add one more at a time to your liking) you need to crumble the peppers well – (you can substitute Chile Pequin if you can’t get chiltepin peppers) – or to taste you might want more or less

4 Tablespoons sherry vinegar

1/2 cup cilantro – chopped

1/4 cup parsley – copped

Directions

Get out a large mixing bowl. Carefully cut into the avocados and go around the big seed inside. Twist the avocado halves, remove the big seed. Score each avocado half and scoop out with a spoon. Repeat till you did all the avocados.

Pour the lemon and lime juice over the avocados.

Add the cabbage and carrots.

Add the kosher salt and sugar and mix.

Let the bowl sit on the counter for a half hour.

Add the remaining ingredients (except for the pumpkin seeds…use them to finish) and mix well.

Taste for seasoning and adjust if necessary.

Top with toasted pumpkin seeds.

Serve in tacos, over fish or chicken or just as a side.

Spicy Avocado Cabbage and Black Bean Slaw

The Forking Truth

 

My First Visit to Yi’s Chinese Restaurant in North Phoenix AZ

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Yi’s Chinese Restaurant is located in North Phoenix. This is not a fancy place and although it’s newly opened it also appears to be well worn in. Yi’s Chinese Restaurant serves Take Out Chinese Food. They claim that they are different from the others because they are from New York and do New York Style Take out Chinese whatever that means.

We decide to give Yi’s Chinese a try…..We do have a half dozen or more take out Chinese Restaurants that are closer to us but the majority of Take Out Chinese Restaurants in the upper North serve very bland, flat or sweet Take Out Chinese Food. For the most part Take Out Chinese was something I rarely enjoyed since leaving the east coast. It just doesn’t taste delicious or the same at all here in my part of Phoenix. Back east Take Out Chinese Food was overall pretty tasty from most places. Even the major supermarkets all had their own take out Chinese Sections that weren’t the best by east coast standards but would do in a pinch. The majority of take out Chinese Food in the Upper North Metro Phoenix isn’t nearly as flavorful as back east SUPER MARKET Take Out Chinese Food…..I’m at a loss to understand why….. Perhaps there are better take out Chinese Restaurants somewhere in Metro Phoenix but be honest….Nobody is driving far across town for take out Chinese Food.

For my first visit I ordered the Szechuan Chicken. The entrees are offered in small, large and xtra large. I went with large and was expecting to bring some home. Soon my meal comes out but not my husband’s Hunan Beef.

The lady who brought it out says, “try it!” “It’s very good!”

She sure wasn’t lying, It was Forking Very Good! It’s full flavored like a BOMB! I can tell you it got a lot of garlic and nose running chili action here! It’s not too sweet or salty either, it’s fiery great! It’s almost like real Szechwan….  It should also be mentioned that the chicken in this dish has been masterfully prepared. Each piece is so tender that it melts in your mouth…WOW! My husband is eating it along with me and he keeps saying, “this is really good!”

A little while latter the Lady brings out the Hunan Beef. She apologizes for the delay and says the cook accidentally prepared the in chicken and had to start again.

The Hunan Beef we were served was not as fiery or complex as the Szechuan Chicken. It was also was saucier and I could taste a lot of soy sauce and it had black bean sauce in it. I guess that’s the way Hunan is suppose to be. My husband said the beef wasn’t the best but was ok…….I felt a little different and didn’t like the beef….not as tender as I will eat….and also not developed with flavor. But in all fairness that might be from being rushed. My husband manages to eat most of this plate and I tell him he can finish mine. I had about half left…(it really was a very big portion)….He goes to the Szechuan Chicken and says, “this is much better” “this is really good!” Keeps eating till done.

The Szechuan Chicken from Yi’s Chinese Restaurant is one killer dish! It’s like finding a needle in a haystack finding this great Take Out Chinese Dish in North Phoenix. In all fairness I’m not a fan of Hunan in general anywhere so for that one you have to decide.

I can say The Szechuan Chicken from Yi’s Chinese Restaurant is Worth a Fork! I’ll be back to try more!

That was my First Visit to Yi’s Chinese Restaurant in North Phoenix. You just have to look them up if you’re in the area.

I couldn’t find a Website or Facebook Page for Yi’s Chinese Restaurant.

Worth a Fork forThe Szechuan Chicken. It’s is da BOMB!

The Forking Truth

 

 

 

 

Pane Bianco in Downtown Phoenix AZ – Worth a Fork!

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Pane Bianco is a small casual urban restaurant that focuses on serving a limited menu of mostly Italian accented sandwiches on wood fired fermented bread that’s made from local heirloom grains. The popular sandwich is the Tomato Basil made with local produce and house made mozzarella cheese. Each sandwich is painstakingly made. Here is the April 2018 menu.

Pane Bianco is a sister restaurant to the FAMOUS Pizzeria Bianco By Chef Chris Bianco. He is a James Beard Award Chef (Best South/West Chef) He is the first Pizza Chef (maybe only) that has won a James Beard Award. Pizzeria Bianco is considered to be the BEST PIZZA in the UNITED STATES and is also recognized officially by Bon Appetit, Vogue, Racheal Ray, Andrew Zimmerm, Martha Stewart, Oprah Winfrey, GQ and Gourmet. Sorry I know I got you hungry for the famous pizza now……I was lucky to hit Pane Bianco when they were also serving the famous pizza. I’ve tried several of the pizzas several times and my best memory of the pizza was from Pane Bianco.

Back to Pane Bianco. Originally you ordered at the counter, browsed or purchased some local and imported goods and did take out or sat outside on a community bench.

A few years back Pane Bianco expanded and added on a dining room with wait service.

I was surprised when I looked at the menu. There are more additions than what the website shows. I haven’t made it here in maybe a couple years because of menu changes but I see that old favorites have come back since my last visit.

This time I got the Albacore Tuna Salad Sandwich. Today it came with a sweet mustardy red cabbage and vegetable salad. It is a very large generous sandwich. You can make two meals out of it.

My sandwich was PACKED with LOTS of arugula that was massaged and made tender and was easy to bite threw. The Albacore Tuna doesn’t taste or have the the texture of canned……..It taste like there is balsamic vinegar and and oil. The tuna salad is studded with sweet marinated raisins that burst in your mouth and there are little pieces the highest quality gaeta olives. It’s all delicious together…This sandwich does differ from other tuna sandwiches I’ve had here but all of them were all very good.

My husband had his favorite sandwich. The Soppressata with aged provolone and wood roasted red bell pepper.

My husband thinks the meat and cheese are of the highest quality. He loves this sandwich! A few years back red peppers were very expensive and Pane Bianco wasn’t offering the red peppers on this sandwich….instead they used roasted onions.

This version is still good……but not as great.

One of the very BEST, Must GET, desserts in Metro Phoenix is the Crazy Great Nutmeg Ice from Pane Bianco. (also served at Pizzeria Bianco at the Town and Country location).

It’s not like any Italian Ice I’ve had anywhere before. It’s a little creamy but it’s a one note refreshing punch that knocks you out…….I promise you…. it’s AMAZING!

Town and Country Pizzeria Bianco presents the Ice a little differently with cookies.

a few things I had at Pane Bianco in the past. (most things I didn’t photo here)

Tomato, Red Onion and Cheddar Focaccia (once I had a lemon rosemary bread that was really great!)

Chicken Salad

Tuna Salad

Pane Bianco is Worth a Fork!

Worth a Fork!

www.PizzariaBianco.com

EVERY FORKING THING is subject to change and YOUR experience MAY or may not differ.

The Forking Truth

 

Eggplant Parmesan Meat-Less-Balls Recipe

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Eggplant Parmesan Meat-Less-Balls

These Eggplant Meat-Less-Balls are Stuffed!

Eggplant Parmesan Meat-Less-Balls

I got the idea to make these Eggplant Parmesan Meat-Less-Balls after I tried something similar from a restaurant. I knew I could make them better so I did. These Meat-Less Balls have a great flavor and satisfying almost meaty texture. They even have a gooey cheese filling. My husband didn’t think he’d like them because he doesn’t really like eggplant much. He also hated the Eggplant Parmesan Meatballs we tried at a certain restaurant…But after he tried THESE EGGPLANT MEAT-LESS-BALLS he kept saying these are really good! Over and over again. Then he asked me how I made them…He couldn’t tell if I fried them or not….They do seem like they were fried but I try not to fry eggplant (unless I have too) because eggplant absorbs oil like a sponge. Next he asked what was in them. Eggplant cooks up to something really soft like mashed bananas……It’s TRICKY to get eggplant into a solid……..My husband said I should bring my Eggplant Parmesan Balls to a certain restaurant for them to try…..(I am not sure sure they would take this well)…….Any who- If you like Eggplant Parmesan you should like these Eggplant Parmesan Meat-Less-Balls. This recipe make approx. 35 one ounce balls about 8 servings. I thought the eggplant would work out better if I made the eggplant a day in advance so I could get the eggplant to drain more. You don’t want wet drippy eggplant or you will have mushy bitter balls.

Ingredients for about 8 servings

2 eggplants (after draining(s) you should only have 1 1/2 cups of cooked eggplant)

4 tablespoons extra virgin olive oil

1/2 cup bulgar

1 cup water

pinch course sea salt

1/4 cup raisins – chopped

1/4 cup pine nuts – toasted (350 degrees 5 minutes)

2 large eggs – slightly beaten

1/2 cup rice (already cooked)

1 cup whole wheat panko

2 teaspoons course sea salt

2 teaspoons black pepper

2 garlic cloves – grated

1 Tablespoon dried basil

1 Tablespoon dried oregano

2 Tablespoons parsley – chopped fine

1 Calabrian Chili – chopped fine

1 cup parmesan – shredded

6 oz mozzarella cheese – a small cube for each meat-less-ball (you might only need 5 oz. cheese..I gave out some samples while preparing)

Non stick spray

Directions

Set oven to 500 degrees F.

Wash and cut each eggplant in half. Score each eggplant and place on baking sheet(s). Drizzle with olive oil and place in oven for an hour.

Eggplants should look like this when they come out.

When eggplant is cool enough to handle scoop the flesh from the skin and put in bowl. Cover and leave in the refrigerator till tomorrow.

Next Day

Drain the liquid from your eggplant. Chop in small pieces if it isn’t already in small pieces. Line a colander with paper towels that is over a bowl and put the eggplant on the paper towel lined colander in the refrigerator to drain more…..you can also give it a squeeze to drain more liquid out. This can be done twice. You NEED to drain the liquid for TWO reasons.One if there is too much liquid your meatballs will be mushy. Reason number two is that eggplant liquid is bitter. For the best taste you need to remove liquid too. If this was done correctly you should only have ONE AND ONE HALF CUPS OF EGGPLANT.

While your eggplants are draining cook the bulgar. Bring a cup of water with a pinch of salt to a boil. Add the bulgar and reduce to simmer and loosely cover with foil. The bulgar should be done in about 13 minutes. Take off heat and add raisins, pine nuts, eggplant and all the remaining ingredients EXCEPTfor the CUBES of Mozzarella and the non stick spray.

Turn the oven on to 350 degrees F.

Spray your baking sheet(s) with non stick spay and set to the side.

Get out your one ounce scoop and make a ball. Insert a cheese cube.

Roll the ball making sure to cover the cheese well and place on baking sheet(s)

Continue till done and apply either a light coating of non stick spray to the tops of the meat-less-balls or a light spray of real oil.

Put in 350 degree F oven for about 15 minutes. Then after 15 minutes they brown up some…(these were cool and I put in one pan).

Serve with your favorite marinara kind of sauce and a little grated parmesan.

Eggplant Parmesan Meat-Less-Balls

Forking Yummilicious!

The Forking Truth

 

 

Dining Out With DOGS in Metro Phoenix AZ March 2018

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“We are on our way to Humble Pie in Glendale AZ”

Dining Out With DOGS is just a “Fluff” story of my adventure out taking my dogs out to eat. This kind of started when I found out when my dog Louie (who has passed) was diagnosed with aggressive cancer. I thought I’d take him out to eat as much as possible because he enjoyed it. Instead of the three month – six months diagnosed doctors gave him he made it 19 months longer due to his strong urge to live and good medical advise. We usually go to very casual local restaurants with patios. Most restaurants in Arizona do have patios but not all patios are dog friendly. It’s always best to call a restaurant before dropping in with your furry friend because you never know if the restaurant patio is booked or suddenly went to not allowing dogs. It’s always best to visit at off times to avoid other people and dogs. Many other people don’t share your love for dogs and might complain. Also other people’s dogs might not get along with your furry buddy and maybe all the dogs will start barking and everyone with dogs might get asked to leave……Avoid problems call first and dine at off times. There are a few rules for dining with dogs. You must keep your dog by your side at all times. Dogs are not to sit on restaurant furniture and are not allowed to eat off restaurant plates. Much of the food and drink you consume is not safe for your dog and some of it is TOXIC to your dog. You MUST consult your Veterinarian for a Dog Friendly Food List and or a List of Foods to avoid. For the most part usually you are the safest if you feed your dog lean sauceless plain lean meats. Now that we got all that out of the way it looks like you are ready to Dine Out with Dogs!

Our first stop this month is at Humble Pie in Glendale AZ (I don’t believe this is techniquely Glendale anymore but it’s close (the territories and zip codes here have changed three times so far…..so…) Anyways- Humble Pie is a small local group of restaurants in mostly in Metro Phoenix (one is located in Tucson). They serve Neapolitan Style Pizzas with house made cheese, a few appetizers, soups salads and sandwiches. They offer a very comfortable patio that is well stocked with heaters for the few days it’s cold here and many fans for the many days of high heat we have here. I have to say the $10.99 two course express lunch special is hard to beat.

I usually get a Strawberry Gorgonzola salad and a pizza. The salad is really pretty good as far as salads go.

 

Today was a very rare cold for Phoenix day so I got Butternut Squash Soup and a Margherita Pizza.

My husband got the Minestrone Soup and a Humble Pie Signature Sausage Pizza with roasted fennel. The sausage is a special Humble Pie Recipe.

Both dogs enjoyed trying a little taste of Butternut Squash Soup but they were more excited about the pizzas……especially the sausage pizza. I note not all dogs can digest cheese so you probably already know if your dog can digest cheese. I only give them small amounts of cheese but they enjoy it.

www.HumblePieUSA.com

“We are on our way to Culver’s in Phoenix”

Culver’s is a Nation Fast Food Chain from Wisconsin. They are well known for Butter Burgers, Frozen Custard and maybe Hand Batter made to order Fried Fish. Culver’s claim is that they differ from other fast food restaurants because they say that their food is restaurant quality. I tried the Battered Walleye Special and I have to say it was better than what some restaurants serve and much cheaper too. We wanted to try the Walleye again before it’s gone.

Look at my cup…It says Fresh never frozen……..That is pretty hard to believe…..maybe just the hamburgers I think……….

“The food smells pretty good to us…..Give us some please”

This is an enormous amount of food that we shared. The fish is really great. Seems fresh tasting. it’s mild a meaty in a shattering crisp crust that seems oil free. I don’t know why but I don’t like the green beans. Onion rings are ok. Not too into the Wisconsin Cheese Curds but the Dogs think they’re yummy.

The Dogs said, “We love everything we tried”

I saved some room to try my first Culver’s Custard. I tried vanilla with peanut butter and Reese’s Cups and my husband tried Chocolate with Brownies.

Wow this is too much of a good thing…….this is enough for three people….It’s really good….I should have stopped sooner……. (I ate a little more than half…)

“We have more room for the leftover cheese curds”

“I enjoyed my meal at Culver’s”

www.Culvers.com

“We’re on our way to Bahn Mi Bistro Vietnamese Eatery in Phoenix AZ”

Bahn Mi Bistro Vietnamese Eatery in Phoenix AZ is a Pho Free Vietnamese Eatery that offers many of your usual Vietnamese favorites except for Pho. This eatery specializes in the Banh Mi Sandwich. They use Vietnamese Style Rice and Wheat Baguettes that seem lighter than a regular baguette with a crunchy exterior and a soft center. You have your choice of around a dozen fillings. the sandwich also contains pickled radish, carrot salad, jalapeños, fresh cilantro and house made aioli. They also offer rice plates, noodle bowls and much more!

Today I got one of my favorites……..The Vietnamese Style Chicken Curry…..

With Rice instead of the baguette option.

The Curry is delicious with tender white meat chicken, some carrots, onions and red potatoes in an aromatic sauce. It seems lighter than other curries I tried….

My husband got the Pork Rice Plate.

They offer many varieties of pork here for the sandwiches…but my husband thinks he likes this pork best. This Rice Plate comes with a dressed salad, broken rice, a crispy pork egg roll, fish sauce and chili sauce.

Both dogs are found of the pork.

Both dogs are found of the Chicken Curry.

Everyone is happy!

www.BanhMiBistroAZ.com

“We’re on our way to Salad and Go in Phoenix”

Salad and Go is a Gourmet Fast Food Drive Threw with a Patio. They offer around a dozen different kinds of salads that only cost $5.74 (**subject to change at this time March 2018) and to add a protein like organic chicken it’s only $1.44 extra. Salads can be made into wraps and they offer a few other things like breakfast, soups, smoothies and children’s meals. This is only a Drive Threw Restaurant with a Patio……You either drive threw and leave or eat on the patio. No restrooms so you are not going to travel far to come here. Salad and Go is a FAST GROWING local chain. But I have to admit it’s pretty darn great and quite a value if you eat salads. Beats any national fast food place for salads for sure.

Today I got the Asian Salad with added Chicken. My husband got the Greek Salad with added Chicken and Shrimp but I forgot to Photo his.

Mixed Greens, sugar snap peas, peanuts, carrots, oranges, cabbage..and Chicken….It’s a very large salad too.

Small male dog says, “I’m a big fan of the chicken but that snow pea I had to spit out.” Don’t worry,,,Big Woman next to me ate it so we wouldn’t leave the place dirty.”

The Aussie says, “Picky ones don’t last Forking long in the jungle little boy.”

Dogs say, “We enjoyed our meal at Salad and Go!”

www.SaladandGo.com

That was Dining Out With Dogs in Metro Phoenix for March 2018.

We hope to see you next month!

The Forking Truth

In Memory of Louie 5-5-2001 – 3-3-2017

 

 

Fried Fish in Metro Phoenix

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www.ckclipart.com

Maybe you didn’t get your fix of fried fish yet? You might not be aware that there is a lot of fish frying in Metro Phoenix. Here’s a collection of some of the fried fish I tried in Metro Phoenix in no particular order.

I never went to a Long John Silver’s before….I thought maybe it might be similar to the old time Arthur Treacher’s from before they got sold and went down hill several decades back. WOW this was awful. It had an old oil taste to it. The fish actually tasted frozen….I offered a piece to my dog Louie and poor old Louie spit it out…..he really was a foodie.  I felt I committed doggie abuse by offering him this fish. My other dog isn’t as picky and ate the spit out fish.

Tim Finnegan’s Irish Restaurant and Pub makes one of the best Fish and Chips I’ve tried here. The batter was shattering crisp and the mild tasting fish was meaty.

Here’s a Fried Cod and Salmon Combo from Oscar’s Pier 83 in Glendale AZ. Fried Salmon is maybe too rich for me to be fried….Somehow Fried Salmon is so buttery it’s almost like eating fried avocado. The Cod was better…..I usually get the broiled fish here but their speciality is the fried fish and they do Fried Fish better.

Here’s Fried Walleye from Jim Michael’s in Sun City.

You can also get Fried Walleye from Q Bar and Grill in Peoria AZ.

I got this Fried Walleye from Scottsdale Beer Company in Scottsdale AZ. I liked the flavor of the batter but coating was soft and bread-ee……I have a preference for shattering crisp batter. But I have to add that they gave me a big meaty Walleye.

This Fried Walleye came from TapHouse Kitchen. I hit them when a new cook must have been on because all the batter on the fish went soggy. I think maybe the fries steamed the batter on the fish here and made it soggy.

The Mexican Fish Sandwich from Rocket Burger is very tasty…..They don’t use high quality fish but all the the zesty slaw and Rocket sauce are so delicious. It just turns into a yummy sandwich.

It’s really sad that they can teach a dumb teenager at a fast food restaurant such as Culver’s to make shattering crisp battered fish better than at from some restaurants.

I had a whole Fried Perch at La Barquita in Phoenix AZ. The fish looks very big but I think I only got maybe two ounces of fish to eat……

The most surprising really great Fried Fish came from Original Cuisine in Mesa AZ.

I always thought I didn’t like the texture and taste of Catfish. It more slimy than other fish and usually muddy tasting. But in the right hands of someone from Original Cuisine they turned a Catfish into a feast for two!. It was almost like eating incredibly spicy mouth numbing fried chicken. The fish was very meaty and had a very crisp crunchy skin.

Another one of the best Fried Fish I tried came from Ocotillo in Phoenix.

This one is a little different. Here is Meaty Sweet Cod that’s Panko Coated. The fries were also delicious and were seasoned with seaweed and sea salt.

That was some of the Fried Fish I tried in Metro Phoenix.

Everything is subject to change…..and your experience may or may not differ.

The Forking Truth

La Piazza Al Forno – Glendale AZ – Great Certified Pizza – Worth a Fork!

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La Piazza al Forno is located in Historic Old Town Glendale. This is a small Italian Restaurant that specializes in Neapolitan Certified Pizza. Although the unique pizza is the main attraction La Piazza al Forno might be most famous for Celebrity Chef and Host Guy Fieri’s appearance and their fame of being featured on Food Network’s Diners Drive-in and Dives.

Many awards and the Vera Pizza Certificate are hung by the entrance

On this visit we started out by sharing a generously sized house salad.

We also shared the Bianca Pizza. It’s made with flavorful milky house made mozzarella, a high quality (taste house made) ricotta cheese, fresh garlic, extra virgin olive oil, fresh basil, Sicilian oregano and we added Calabrian Chilies. It all got baked in a certified Italian wood fired brick oven. at a certified temperature for a certified amount of seconds.

The light as air crust with a moist middle is lightly blackened and chewy with the absolute perfect amount of salt….not too much but enough to flavor…..The made in house mozzarella cheese is very milky tender and flavorful…..Everything else is a bonus…High quality ricotta (it taste fresh made it’s moist and delicious), drizzled with the perfect amount of quality extra virgin olive oil…delicious seasonings and that added Calabrian Chili peppers that we are fond of. It certainly is among the best pizzas you can get in metro Phoenix. The Forking Truth is that PIZZA in general is very controversial…..wars can get started over pizza….it’s similar to religion and politics…..so I’m never going to you that any is the very best but this one is up there and might be the best. Hands down I don’t think there is a pizza out there that’s topped with such delicious flavorful cheese. The crust is so tender and light. These pizzas will never weigh you down. This was a Forking AMAZING Pizza!

But I do have to tell The Forking Truth……Pizzas from most places ARE NOT CONSISTENT…….(even the numeral uno….you know who!….I got a burnt one on my last visit there!)

Here is an example of two Margherita D.O.C. pizzas from La Piazza al Forno.

They look different and they taste different too!

Pizza on the left was made with tomatoes that weren’t drained well. The cheese was much looser and the middle was too wet.

Pizza on the right was absolutely delicious with a rich just right sweet tomatoes.

More often than not the pizza is very good from here. I’ve been here many times. But once I got a really bad crust on a pizza during a very busy dinner service and my crust was baked over some sort of spillage in the oven and had burnt tasting spots on the crust. That was only once. But when they get it right the Pizza from La Piazza al Forno is my favorite!

Here are a few photos from some previous visits.

Calzone

Dolce Diavolo Pizza from La Piazza Al Forno in Glendale AZ Tomatoes, Mozzarella, Soppressata, Calabrian Chilies, Basil, Honey

Salvatore Pizza- San Marzano tomatoes D.o.p., house made mozzarella, extra virgin olive oil, prosciutto di parma, arugula

I don’t eat dessert here too often but this cheese cake is the very best cheesecake maybe in Arizona. It’s the only one I liked since moving here. I note I am spoiled……I grew up eating one of the best Cheese Cakes in the country. That cheese cake was from the Country Club Dinner in Philadelphia….(it’s much better than Jr’s of New York…to me) It’s light (for cheese cake) it’s delicious and not sour, heavy and thick. This La Piazza al Forno is the closest in style and taste to the FAMOUS Country Club Dinner’s Cheese Cake.

La Piazza al Forno is Worth a Fork!

www.LaPiazzaPhx.com

Worth a Fork! If you are a Pizza Foodie you might drive across town to dine here. I do note they have a newer location down town but I never visited that location so I can’t say if it’s the same.

The Forking Truth is that EVERYTHING is subject to change and your experience may or may NOT differ.

The Forking Truth