Buddha’s Hand
Buddha’s Hand is an unusual shaped Citron. In China the Buddha’s Hand is used mainly for perfuming rooms and personal items. The fruit is completely juiceless and often doesn’t have pulp.
There wasn’t a forking reason to purchase this fruit so I didn’t.
Forking Truth
Kumquat Marmalade
Anyone can make forking Marmalade. It’s any Citrus or combination of citrus with their peals that’s boiled with water and sugar.
I had some Kumquats so I made them into Marmalade. The Kumquats should be sliced in half longways so your marmalade doesn’t look the same as forking orange marmalade.
Kumquats next to an orange
Ingredients
8oz package of Kumquats (rinsed off) and cut in half longways. Remove seeds if you see any.
1 Cup Sugar
3 Cups Water
Pinch of Kosher Salt
(optional one mildly spicy but fruity orange colored pepper chopped fine) A fresno or an Asian Wrinkled Pepper just to add a little punch.
Directions
Put everything in a sauce pot. Bring to slow boil on medium heat and stir occasionally. Let it boil down until it looks like Marmalade.
Forking Good!
Asian Inspired Tuna Salad
Every so often I have to think up a different way to do everyday tuna salad. This is a salad recipe that you just have to forking wing. Everybody wings egg salad and all those salads but I did note the ingredients I used.
The base of this salad is made from heart healthy white miso. The white miso is low in calories and almost fat free. I did add a very small amount of thinned down with water light mayonnaise to get it to be more like dressing.
One of the main flavorings in the salad came from roasted mashed white turmeric. The white turmeric is similar in flavor to ginger but is far more edible and can be eaten raw. I used small or VERY small amounts of, mirin, rice vinegar, garlic, sesame oil, soy sauce.
I also added prepared horseradish, fresh scallions, heirloom daikon radish (watermelon radish) and a small amount of fresh cilantro.
I would recommend to only use your favorite packaged tuna because I wouldn’t waste expensive ahi tuna doing this.
The salad really does pop with flavor and makes a pretty light, healthy but flavorful cracker topping.
Or would be great on a salad or a sandwich.
Forking Good!
Cinnamon Pumpkin Bread Pudding
This Cinnamon Pumpkin Bread Pudding comes out very moist and very flavorful and sweet but not too sweet. Instead of heavy cream I used low fat light coconut milk that does the same thing and adds another layer of flavor. This pudding gets layers of sweetness by the naturally sweet Kabochca Squash, (that some people call pumpkin) white sugar, dark brown sugar and the main more flavorful sweetness from dates. The perfect amounts of spices make it very balanced in flavor. For a dessert it’s relatively healthy because it’s mostly made of fiber rich squash.
Ingredients- you need one lightly greased baking dish and your oven set to 350 degrees.
One pumpkin or squash cooked and cleaned up cut or broken into bite size chunks. (I used 1lb. 13 oz. of squash after it was cleaned)
One 13.5 oz. can light coconut milk
14 oz. loaf of plain bread torn in chunks
5 whole eggs beaten
2 oz. melted butter
17 dates chopped
1/2 cup white sugar
1/2 cup dark brown sugar
1 teaspoon vanilla
4 teaspoons cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon Kosher Salt
2 oz. spicy sweet pecans (one oz. crushed) (the rest for finishing)
About a Tablespoon of Turbinados Sugar (raw brown) for finishing
Extra cinnamon for finishing
A small sprinkle of sea salt for finishing.
Directions
In a large mixing bowl combine the coconut milk, eggs, dates, white sugar, brown sugar, melted butter, vanilla, cinnamon, ginger, nutmeg, salt, and crushed pecans. Mix well. Add bread and let soak at least a half hour and maybe longer depending on your bread. The bread I used was very light and fluffy. (a heavier bread will need more time and possibly more liquid)
After the bread is nice and soaked add the pumpkin, mix well and pour in your baking pan. Top the mixture with your remaining pecans, a dusting of cinnamon, turbinados sugar, a small amount of fresh crushed sea salt.
Cover the pan with foil and place in a 350 degree oven for 50 minutes. After 50 minutes remove the foil and bake for ten more minutes.
Cinnamon Pumpkin Bread Pudding
Forking Good!
Have you ever seen a Watermelon Radish? It’s NOT a Forking watermelon but does look like a slice of one.
The Watermelon Radish is actually a Heirloom Chinese Daikon Radish and also is a member of the mustard family.
Watermelon Radish
They taste the same as a regular radish.
They just look different.
The Watermelon Radish
Forking Truth
Rye Bread has been around since the Middle Ages.
Rye Bread is High in Fiber and very low in fat.
Rye Bread taste particularly good with Swiss Cheese and Pickled Meats.
You Forking NEED Rye Bread if you want to eat a Patty Melt or a Reuben Sandwich.
I can’t imagine Corned Beef or Pastrami on any other kind of bread.
I didn’t know that when I moved to Phoenix that Real Rye Bread would be so forking difficult to purchase.
Just Last Week I visited most of the bakery sections at the Grocery Stores near were I forking live.
No Rye was to be found at the Safeway Bakery.
No Forking Rye was to be found at the AJ’s Whatever The Fork they call their Bakery.
No Forking Rye was to be found at Sprouts Bakery.
I did find something called Rye at Fry’s but it didn’t look like rye so I didn’t buy it. The bread was very fluffy and forking white and almost seed free.
The only Rye Bread I can FORKING purchase within a half hour drive was to be found at TRADER JOE’S.
In Phoenix you almost have to kiss your Forking Rye Bread Good-Bye!
Forking Truth
Experimental Pomodoro Pizza Lasagna (developed or developing recipe)
There is some forking confusion about the origin of lasagna. You know lasagna! That dish made with several layers of lasagna pasta sheets with alternating sauces and other cheese, meat and or vegetable ingredients.
Nearly everyone believes lasagna originated in Italy.
The first cookbook with a lasagna forking king of recipe came from England in the 14th Century. But this version of lasagna didn’t have tomatoes in it yet.
Tomato
Some people credit the Greeks for coming up with lasagna because the term lasagna comes from the Greek words lasana and lasanun meaning trivet for pot. Something forking about the pot or dish the forking lasagna is baked in.
The first modern (not sure WTFork time was modern) recipe for lasagna came from Naples and became a traditional dish. The forking original recipe was made with Ragu (NOT the FORKING jarred crap!), Béchamel, and Parmigiano-Reggiano.
sources were and combination of PopularArticals.Com and Wikipedia
Forking Truth
Did you ever Forking notice no matter what kind of Orange Juice you buy from your grocer it still never really taste like real fresh squeezed orange juice?
According to HEALTH IMPACT NEWS and FOOD RENEGADE, commercial orange juice is stored in GIANT tanks where they forking remove the oxygen from the juice leaving the stuff completely forking tasteless.
WTFork!
This is Forked Up!
However the reason for doing such a thing is because it makes the orange juice stay good for a year.
At this point they add forking “Flavor Packs” made from orange essence and orange oil to make it taste like what you know as purchased orange juice. They don’t need to put flavor packs in the ingredients because they are made from the process of squeezing the forking oranges.
Now you know the Forking Truth about Orange Juice.
Forking Truth
I had a bunch of limes to use up and a can of light coconut milk so I thought I’d make a refreshing coconut lime dessert. As an Anglaise this is the perfect dessert for a holiday party. It’s refreshing and not too heavy and not too sweet either that screams with satisfying flavor. The Anglaise can be enjoyed a number of ways. Just as it is or poured over a cake. Freezing the Anglaise will turn it into a custard.
Ingredients
1 cup sugar
1/4 cup corn starch
13.5 oz. can of light coconut milk
4 beaten egg yolks
1 oz. butter
1 cup fresh squeezed lime juice
about 1 1/2 Tablespoons of grated lime peal
pinch of Kosher Salt.
Directions
add all your ingredients to your saucepan on medium heat and keep whisking till it starts to bubble. Let cool slightly and pour into individual cups or freeze to enjoy as custard.
Forking Good!
We headed out to Cucina Tagliani in Glendale AZ because the weather was Forking perfect for patio dining, the location, and the dog gone reasonable prices.
The service is always warm and friendly. The patio is spacious and dogs get a pan of water.
We started with Big Glasses of Happy Hour Malbec and Happy or forking YAPPY Hour Steak Sliders to share with the dogs.
The Dogs were very FORKING interested in the Steak Sliders.
My human companion was very upset about some sort of garlic mayo spread on the sandwiches but managed to eat around it. The meat in the sliders was a little tough but sort of tasty and were almost fast food priced and better than fast food for the $6.00 for three generously sized sliders.
Soon our forking dinners arrive!
I receive my GRILLED Chicken Parmesan over Spaghetti Squash.
I like to slide the forking cheese off and put in on a slice of the garlic bread.
The chicken underneath was cooked better than they normally do chicken. It was juicy this time but almost forking tasteless and bland. My human companion agreed with me that it was tasteless. But the sauce was fresh and very rich with a single note tomato taste that was OK and good on the spaghetti squash.
Both dogs enjoyed the grilled chicken parmesan and the spaghetti squash.
My Human Companion had the Tortellini in a meat sauce with Hot Sausage. It came out with two forking big links of hot sausage.
He said the Tortellini in Meat Sauce with Hot Sausage was much better than my grilled Chicken Parmesan.
Both dogs were waiting for some more food.
I heard that the Hot sausage was really good.
We had a good time and ate a bunch of forking food. We all now need naps.
Forking Truth
