Author Archives: The Forking Truth

Sometimes You Just Forking Want to “Kick” the Cook

 

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

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

Kiss the Cook Restaurant Glendale AZ

Kiss the Cook Restaurant Glendale AZ

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

Soon my cajun chicken caesar salad arrives.

Kiss The Cook Restaurant Glendale AZ

Kiss The Cook Restaurant Glendale AZ

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

My husband went with the breakfast special.

Kiss The Cook Glendale AZ

Kiss The Cook Glendale AZ

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

Kiss The Cook Glendale AZ

Kiss The Cook Glendale AZ

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

Kiss The Cook Glendale AZ

Kiss The Cook Glendale AZ

This was a forking mediocre meal.

Not Worth a FORK!

Not Worth a FORK!

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

 The Forking Truth

The Forking Truth

 

Torres Black Truffle Potato Chips

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

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

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

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

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

I finally tried the chips and ate them real slow.

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

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

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

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

 The Forking Truth!

The Forking Truth!

 

 

 

Purple Sweet Potato Salad with Gochujand

Purple Sweet Potato Salad with Gochujand

Purple Sweet Potato Salad with Gochujand

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

Gochujand

Gochujand

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

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Ingredients makes about 8 servings

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

1 scant cup celery chopped

1 scant cup sweet white onion chopped

1 small apple pealed, cored and chopped

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

1/4 cup chopped dates

1/4 red bell pepper chopped

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

1 Tablespoon gouchjang

2 Tablespoons rice vinegar

1 Tablespoon kosher salt

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

Directiones

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

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

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

Purple Sweet Potato Salad with Gochujand

Purple Sweet Potato Salad with Gochujand

It's Good and that's The Forking Truth

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

 

Some Forking Truth about Lunch Meat

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

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

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

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

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

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

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

That was some Forking Truth about lunch meat.

 The Forking Truth

The Forking Truth

References

preventionrd.com

sparkpeople.com

today.com

 

Cauliflower Crust Pizza Recipe

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

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

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

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

1 cauliflower medium size grated

1 egg beaten

1/2 cup mozzarella shredded

1/4 cup parmigiano reggiano grated

1 teaspoon oregano or a mix of Italian Seasonings

salt & pepper

Directions set oven to 450 degrees

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Microwave your grated cauliflower 8 minutes or until cooked. When cool enough to handle place cauliflower in a clean dish clothe and squeeze out all the liquid you can. IMG_8890

 

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

Pat out on your baking sheet.

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Bake for 15-20 minutes until browned.

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Top with whatever forking toppings you care for.

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Put back in oven till cheese is melted.

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Serve up and enjoy!

It's Good and that's The Forking Truth

It’s Good and that’s The Forking Truth

The Forking Truth is that It’s hard to tell WTFork is Low Carbohydrate

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I found out I didn’t know WTFork low carb was all because of this snack food “Quinoa Crisps” that I liked. I thought they seemed forking healthy and low carb as much as a snack food could be…after all they were called Quinoa Crisp. The nutrition seemed pretty natural and healthy with forking low calories and almost fat free……  I did forking notice that quinoa wasn’t a top ingredient in quinoa chips.

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A closer look at the nutrition reveals The Forking Truth!

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One ounce is only 100 calories and 1 gram fat BUT THE TOTAL CARBOHYDRATES are a FORKING 20 GRAMS FOR ONLY ONE FORKING OUNCE!

LOOK

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Forking potato chips has only 15 grams!

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I always heard that a high carb food was something  starchy like a potato, bread or pasta so I looked up the nutrition of a potato. About 3 1/2 ounces or 100 grams of a plain baked potato has 18 grams of total carbohydrate. THAT MEANS anyone can eat 3 1/2 FORKING TIMES the amount of potato and that’s STILL FORKING 2 LESS total carbohydrates to equal the total carbohydrates in just one ounce of Quinoa Crisps!

So I thought I’d do a little more forking research and here it is.

Low carbohydrate diets are used to treat or prevent chronic conditions including cardiovascular disease, high blood pressure, and diabetes.

The typical low carbohydrate diet consist of meat, poultry, fish, eggs, cheese, nuts, seeds, leafy vegetables, some other non-starchy vegetables and berries.

Some fruits and vegetables are high carb.

Very High Carb fruits are

tangerines, cherries, grapes, pomegranates, mangos, figs, bananas & dried fruits

High Carb Vegetables are

beets, peas, acorn & butternut squash, water chestnuts, parsnips, potatoes, sweet potatoes, corn & plantains. (a serving of 100 grams of example cooked beets run about 9.5 grams of total carbs and 100 grams of yams run 37 grams of total carbs)

It’s nearly forking impossible to determine how many carbohydrates you should consume in a day. Basically if you are young, active and healthy it should be about 40% of calorie intake. If you  are 50 and over and or have health issues the number goes somewhere around 20% of your food intake and one site I came across rolled out a carb number of only 130 a day for people with high sugar or diabetes.

It’s hard to tell WTFork is low carbohydrate.

 The Forking Truth

The Forking Truth

Most information came from AboutHealth.com and Wikipedia

 

 

Cucumber Tomato & Fresh Corn Salad Recipe

Cucumber Tomato & Fresh Corn Salad

Cucumber Tomato & Fresh Corn Salad

This salad has more punch to it than a typical tomato or cucumber salad. This salad has more texture with the addition of the fresh corn and more flavors are going on with the fresh herbs. This is a cool light salad that’s forking easy to prepare for a hot day! Most people might add a little oil to a recipe like this but I don’t think it’s necessary here. I cut back when I can and forking indulge in other areas, mostly on the weekends.

Ingredients makes about 8 servings

2 cups of fresh roasted corn kernels (must be fresh or you won’t have the texture or right taste)

2 large cucumbers pealed and sliced in slightly thick slices.

6 campari tomatoes sliced as thin as the cucumbers (or any tomato you like but campari tomatoes are like bigger cherry tomatoes and are usually very sweet)

1/2 large sweet onion sliced thin

1 garlic clove minced

1 cup sugar

2 cups red wine vinegar

2 Tablespoons kosher salt

1/4 teaspoon crushed red pepper

1/2 cup chopped fresh basil

2 sprigs oregano chopped fine (make sure you chop very fine because oregano can be very over-powering)

1/2 teaspoon fresh rosemary chopped fine

Cucumber Tomato and Fresh Corn Salad

Cucumber Tomato and Fresh Corn Salad

Just combine chill, adjust seasonings if necessary and serve!

It's good and that's The Forking Truth

It’s good and that’s The Forking Truth

 

The Salad that’s FORKING Impossible to Finish

Chicken Fajita Salad with Cheese on Side and a s/o of guacamole

Chicken Fajita Salad with Cheese on the Side and a s/o of guacamole that came from my husband’s plate. From Popo’s Fiesta Del Sol Glendale AZ

This is THE SALAD that always does me in. It’s my favorite item on the Popo’s menu. That is the reason I order it. Even though the chicken differs every time it’s still good. Sometimes the portion is really big and other times it’s smaller. Sometimes the chicken is really juicy or just ok but it’s usually forking tasty. The avocado is always creamy and fresh. The sautéed onions and bell peppers make it tasty and it doesn’t really need dressing. I just add some fresh salsa here and there to it. This meal sort of seems healthy because it’s a salad and I don’t eat the fried shell and usually don’t eat any of the cheese.

It’s almost like forking magic that the salad seems to stay full no matter how much you forking eat. It’s the salad that almost doesn’t have and end and seems forking bottomless.

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I don’t shovel down too many of the fresh chips that give you with their fresh made delicious salsa but I do partake with the $3.00 strongest in the forking world margaritas.

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Did I mention STRONGEST in the FORKING WORLD margaritas? I don’t know WTFork are in those margaritas.

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Those forking margaritas are stronger than straight booze. Straight booze seems like forking water compared to the margaritas from Popo’s Fiesta Del Sol. Maybe these margaritas can kill forking weeds or take paint off a car?

This is the dent I made in the salad and it really is a tasty salad that I want to finish.

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I’m bursting full at this point. It’s just like that forking scene from Willy Wonka. I just need to forking roll out.

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I just don’t know how the FORK this always happens and only happens to me at Popo’s. I do manage to suck down a forking second margarita after all they are only three bucks a pop.

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Now I feel like the pink elephants I see from the salad that’s forking impossible to finish.

 The Forking Truth

The Forking Truth

Hot Dogs, Frankfurters and Wieners Oh My They are Something you might Relish

 

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July is officially Hot Dog Month and the adopted German Sausage is as American as Apple Pie and Baseball these days. In doing research of who invented the hot dog my conclusion is that the forking truth is that nobody forking knows who invented the hot dog. Most likely it was someone of German Decent. Only according to FoodNetwork Magazine and no where else that I can find they claim the inventor of the hot dog was a German Immigrant named Charles Dachshund.

According to multiple sources including Wikipedia, at one time some people called hot dogs dachshund sausages and some but not all sites some say that “dog” might have been ground  in…”WOOF”……Dam Dog Gone it!…EEK…(a forking eeeeeek and YUK from me)

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Sometime latter dachshund sausages became hot dogs because a vender selling them couldn’t spell dachshund for their sign. (Forking cool I can’t spell doxie either) The little sausages were hot from the spices as they originally were spicy and also hot in temperature from the boiling hot water they were heated up in and were soon called hot dogs. (or you can forking spell it hotdog both spellings are correct)

Hot Dogs, Frankfurters or Wieners are seasoned pre-cooked sausages. Frankfurters tend to be more seasoned and are usually beef. Wieners tend to taste more bland than hot dogs or frankfurters and are usually made with pork.

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Not all but many hot dogs are stuffed into a natural casing made from sheep’s small intestine and those are the hot dogs with snap. Not all but many hot dogs are made skinless these days.

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Nathan’s Famous Hot Dog’s aren’t the original hot dog but were credited to being invented in 1916 by a Polish Immigrant Nathan Handwerker.  Some sources say Handwerker’s Wife Ida actually invented the recipe..?   On the Nathan’s Website they claim a bunch of drop naming celebrities and famous people like Al Capone, Eddie Cantor, Jimmy Durante and Cary Grant were regular customers. Some of them were singing waiters from where Natan Handwerker worked before he started his restaurant, at a German Hot Dog Place before he started his business……  Some say he copied their style but sold the hot dogs at half the price with many lookalike doctors and nurses eating the hot dogs to make them seem like a wholesome food. They also say President Franklin Delano Roosevelt served Nathan’s Famous hot dogs to King and the Queen of England in 1939 and much more yada yada yada……go forking read it…..if you care too…..who the fork knows..if it’s all really true…..It’s ancient history at this point.

The Forking Truth is that’s Nathan’s holds an annual 4th of July Hot Dog eating contest. The first winner was Jason Schechter who ate 14 hot dogs in three and a half minutes in 1972. His prize was a certificate for 40 hot dogs. Things have changed a bunch since then.

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The 2015 hot dog eating champion was Matt Stonie who ate 62 hot dogs in 10 minutes and won $10,000.00 Dethroning the official record breaking champion Joey Chestnut who officially ate 69 hot dogs in 2013 in 10 minutes but only did 60 in 2015 and it was not enough to beat Matt Stonie since he forking ate 62 dogs.

Not sure what the trend will be for the future of hot dogs. According to the 2015 Hot Dog and Sausage Council in Washington DC they indicate the kosher hot dog sales are growing at TWICE the rate  as any other dog in other categories. The kosher dogs are more expensive and are made with higher quality cuts of meat with all ingredients listed processed in a kosher way.

Sadly Sara Lee that purchased the “BEST” brand kosher hot dogs somewhere around 2009 discontinued the very delicious scrumptious “Best” (brand) Kosher Hot Dogs that were possibly the best commercial hot dogs in all the land.

The “Best” Brand hot dogs always made a profit for Sara Lee but it wasn’t high enough  to suite them at that time. I can tell you those where my favorite by very far and personally  it’s hard for me to eat a hot dog now. When you ate one of them “Best Dogs”  hotdogs from the Costco Grill and or market and also from your home grill it was the beefiest juiciest and tastiest hot dog you ever had. I know it was the best commercial hot dog I ever had.

I won’t tell tell you what toppings I liked….Just add your own.

Hot Dogs Frankfurters and Wieners Oh My……. they are something you might relish!

 The Forking Truth

The Forking Truth

 

 

Who Knew that Puffed Rice could be Complex and Amazing

Bhel Puri from Saffron Authentic Indian Bistro Phoenix AZ

Bhel Puri from Saffron Authentic Indian Bistro Phoenix AZ

Puffed rice was always pretty bland tasting to me and usually reminds me of forking styrofoam. While dinning at Saffron Authentic Indian Bistro in Phoenix AZ a dish called Bhel Puri caught my eye because it sounded very interesting. It was described as puffed rice tossed with herbs and spices in a spicy and tangy sauce.

Puffed rice was totally transformed from bland styrofoam. It tasted sweet, salty, tart and spicy. It seemed light when you ate it and it had a refreshing quality about it with many textures. I sure never had puffed rice like that before.

Not sure but I think the flavors were tamarind, coriander, mango, cumin, garlic, ginger, lemon and chilies mixed with the puffed rice, bean flour noodles and a few small chunks of potato.

Who knew that Puffed Rice could be complex and amazing!

 The Forking Truth

The Forking Truth