I haven’t purchased a frozen dinner in maybe a few decades. I live close to several Gordon Ramsay Restaurants but I was curious about Chef Ramsay frozen fish and chips at my local Walmart so I thought I’d give it a try with the 4 cheese macaroni.
On the back of the fish and chips box it says that it contains two servings……….I thinking maybe 2 servings for a toddler….This is what I got. I guess it’s more like one serving with too many fries.
I do note that I don’t have an air fryer and an air fryer is the preferred method for preparing the fish and chips. My husband followed the directions for oven preparation.
I have to admit that the fish and flavor of fish nugguts are very good but the breading didn’t get crisp. The fish is very flaky and is very moist. The potatoes or “CHIPS” have a delicious fluffy interiors but their exteriors aren’t crisp.
WtFORK would Gordon Ramsay say?….I think he’d say something like, “My dead grandmum can make crispier fish and chips than that.”
Anyways-
Here’s the back of the box for the 4 cheese macaroni. The box says one serving. I prefer it as a side serving so this is two servings to me.
It says to microwave it.
It taste very good. It actually taste much better than from many restaurants but it didn’t come out right.
It’s all stuck together.
I wonder what would Gordon Ramsay say?…..I think he’d say something like, ” Well you are a DUMP F****ing Donkey for buying microwave frozen food.”
Also my half didn’t have any corn bread crumbs.
I doubt that I will ever buy anything premade frozen again.
Those were my FORKING Thoughts on Chef Ramsay Fish & Chips and Four Cheese Macaroni. and what I thought Gordon Ramsay might say.
I do note that YOUR FORKING THOUGHTS may indeed differ. (and you might have an air fryer and do a little better)
I found Maple Bacon Bubble Lick at my local Petsmart. It reads on the bottle that it is safe for dogs and kids to eat maple bacon bubbles and it’s made in America so I thought it sounds like fun so why not?
When you open the bottle to use it smells like maple syrup.
We try it with our Giant Aussie crossed with Cattle Dog first.
She looks at the bubbles.
Then she seems interested. It looks like she might do something?
Then she watches them burst on the ground…..
Then we try Maple Bacon Bubble Lick with our beagle-chihuahua mix.
He looks at the bubbles.
He still is watching the bubbles.
Then he watches the bubbles bust on the ground.
Both my dogs just watch the bubbles. I wonder why they just watch the bubbles? Then I read the ingredients.
I guess not enough maple or maybe not enough bacon for my dogs taste.
That’s what my dogs did with Maple Bacon Bubble Lick.
I noticed that there are several Bravo Top Chefs in Las Vegas Nevada. So far I’ve been to four of them but hope to get to rest eventually.
The first one I tried was The Black Sheep by Top Chef contestant Jamie Tran. It’s a modern Vietnamese Eatery that is simply amazing! If you try this restaurant then you can taste why chef Jamie Tran made it to the Bravo show Top Chef.
Everything was FORKING AMAZING but I will cut them all down to a couple so this isn’t too long.
hamachi crudo
This hamachi crudo maybe was the best I ever had anywhere.
Boneless crispy trout
The boneless crispy trout is unique, delicious, and easy to eat. It sure is a top fish dish in Vegas by a Top Chef! We were lucky and got to see the chef Jamie Tran hard at work in her restaurant.
The Black Sheep – 8680 W Warm Springs Rd Las Vegas NV – 702-954-3998
www.BlackSheepVegas.com
We made it to Soulbelly BBQ in the arts district downtown. This restaurant is by chef Bruce Kalman. It’s casual but sort of refined BBQ with live music at certain times.
Caesar Salad with BBQ Turkey
My salad might look average but it doesn’t taste average. The turkey is moist, developed with delicious flavors. When I tried the salad I discovered that it sort of is deconstructed…..I was missing flavors from the dressing and then “BANG” the missing flavors and MORE are in the FORKING AMAZING black pepper corn bread croutons. This was an unexpected joy to eat.
My husband tried a sandwich called “The Belly of Soul.” (brisket, pickled onions, crispy onions, cheese sauce, fried egg, spicy BBQ sauce)
I tried a tiny bite of the brisket and is was really great! My husband said that all the flavors went really well together and said that he’d like to eat this sandwich again!
Soulbelly BBQ – 1327 S. Main St Las Vegas NV – 702-483- 4404
www.SoulbellyBBQ.com
********UPDATE NOW CLOSED FOR BUSINESS*******138 Degrees Craft Chophouse, Killer Burgers, Bourbon, & Brunch is a chef crafted quality brunch, bar, and steakhouse by chef Matt Meyer with consulting chef and managing partner Alex Resnik (Bravo Top Chef). This is a place where they dry age their own meats and do their own smoking. They even culture their own sour cream.
We tried brunch shared the very best tacos (so far that I’ve tasted in Nevada. Smoked King Salmon Tacos. The fish was fish house quality, prepared to perfection, and these tacos were complex with flavors. The in-house made tortillas were also extra delicious. I also enjoyed an avocado toast.
My husband enjoyed a Salvadorian style pancake called a pupusa.
soft egg, brisket, cheese with fried bananas on the side. I was told that it was very good!
138 degrees Bar, Bourbon, Killer Burgers, Steakhouse – 1450 W Horizon Ridge PKWY Henderson NV – 702-272-0839 *****UPDATE NOW CLOSED FOR BUSINESS*****
www.138Restaurant.com
Ai Pono Cafe is expected to open November 20th 2023 at the soon-to-open Durango Resort in Las Vegas around 8 miles from the Strip. It’s a chef crafted Hawaiian Plate Lunch Type of restaurant by (Bravo Top Chef) chef Gene Villatra. This past June I we were lucky to try a “Pop Up” of Ai Pono Cafe at The Red Rock Casino. The (Bravo Top Chef) Gene Villatra was there hard at work too!
Everything was good. However I couldn’t try every dish that was on the menu but out what I tried the favorite was the sandwich called, Da Side Chick. It was a guava chile breaded chicken sandwich.
I remember that the sandwich was big and tasty. It also only cost slightly more than fast food. ($10.) and this tasty delicious sandwich was a whole bunch better than anything fast food.
I hope to try-
Retro By Voltaggio by Bravo Top Chefs Michael & Bryan Voltaggio
Limoncello Fresh Italian by Bravo Top Chef Carla Pellegrino****UPDATE Top chef Carla Pellegrino is no longer with this restaurant**********
Boom Bang Fine Foods & Cocktails by Bravo Top Chef Elia Aboumrad
STK Steakhouse (Cosmopolitan) Bravo Top Chef Stephen Hopcraft
That was a little taste of Bravo Top Chefs in Las Vegas NV.
Sadly I just found out that both varieties (classic and spicy) of Sir Kensington’s have been discontinued. I’m on my last bottle that happens to be spicy. I liked both flavors the classic and the spicy and used to switch between them. But no more…..not a bottle to be found on any shelf. But this ketchup is for sale on the black market…I mean Amazon.
I can buy it there for a little over $20. a bottle.
Now I will have to buy the less expensive most popular ketchup again that doesn’t taste as good.
Bah!
Oh well tomato is another day!
Goodbye Sir Kensington’s Ketchup and THANKS!!! for the condiments.
I came across these bags of Brad’s Vampire Killer Air Dried Crunchy Kale at my local Smith’s Grocery on a Woo Hoo Sale so I picked them up. I thought I remembered coming across them at Sprouts Grocery but never bought them until now. Under the name it reads Buck County…..WOW I know where that is! …..Anyways……They sound interesting. Maybe they are garlic-ee because of Vampire Killer in the name? Or maybe they are spicy?
The ingredient look mostly natural so I thought it might be worth a try.
WTFork are Koji Spores? Ummmm I had to look that one up…….It’s a fungus that might cause irritation…….
Well I bring this home anyway……
My husband greets me on my arrival and asked if I picked up any snacks. I pull this out and he tries it. He goes this is weird I don’t want anymore and leaves.
I try it……..It’s in tiny small pieces that are crisp…….It’s not very garlic-ee or spicy……..It doesn’t taste like anything I can compare it to………It’s crisp little bits that are citrusy, nutty, and sort of a raisin kind of taste. It’s not so great to eat plain but I think it would be best to sprinkle on a salad or maybe a vegetable dish or pasta.
Those were my FORKING Thoughts on Brad’s Vampire Killer Air Dried Crunchy Kale. Your FORKING Thoughts may indeed differ.
I found Calbe My Pote White Truffle Premium Potato Chips at my local Seafood City (A California-based Filipino Supermarket Chain) They caught my eye and the ingredients don’t look too bad so I thought I’d give this small bag a try.
Oh WoW! They are made with French Grey sea salt. That salt is very expensive….Ummmm don’t really know what the truffle flavor really is…..Usually artificial is called truffle essence…..maybe they are being tricky here? I’ll try them anyway.
I open the bag up and take a whiff.
I don’t get truffle but I do get a really strong but good potato smell that I don’t usually get when I open a bag of chips…….Like a smell I get when I make mashed potatoes.
I try a chip…They look a little different and seem to have a little bit of skin on them. They are also small, extra thin, and seem free of oil.
Now I taste one……….They do have more potato flavor than what you usually get in a potato chip that are laced with a little bit of truffle taste and are extra lightly salted. But they also seem extra dry. They are different.
Those were my FORKING Thoughts on Calbee My Pote White Truffle Premium Potato Chips I do note that your FORKING Thoughts may indeed differ.
My local Smith’s seems very understaffed. In the mornings when I like to shop they don’t have customer service or cashiers on. Later in the day they have one cashier that doesn’t bag for you and the line is always a mile long……………So you usually have to do your self check out anyway. I dread ringing in my order myself. The computer there at Smith’s can drive you nuts.
You can ring in organic scallions that cost more but if you have regular scallions the computer reads, “no items found.” So you have another choice and find the scallions by the picture and it might work that way. I found out that other items in the store you are on the, “type item ring in way” and others are on, “the look up picture way.”
Besides the irritation of ringing things in there are other irritating things about Smith’s.
You can’t buy toothpaste and other things before 9am.
On the bright side the fish is much better here than it was in Arizona. Here the fresh fish actually taste fresh and not old and fishy. Also the eggs have a nicer color yolk.
But they do sell some weird things in Las Vegas. I think the pistachio salad looks very unappetizing. It might make you poop in a neon turquoise color.
They also sell the weirdest celery I’ve ever seen.
We also have an Alberson’s near by. That store is a pain too. I miss the old days when I just pulled out my shoppers card to get the sale prices. Those were the old days. Here at Albertson’s you have to shop with a cell phone and have the Alberson’s app. You have to swipe each item on sale to get the sale price.
I’m also disappointed with the Whole Foods and Smart and Final here. Both stores are smaller and both don’t sell the specialty items that I’m looking for.
Even shopping at the 99Cent store is more difficult. At the 99Cent Store they don’t let you take the shopping cart out of the store. So if you have a few heavy bags you are screwed.
Food Shopping in North Las Vegas is more difficult than what I’m used to.
Van Leeuwen makes very rich high and higher quality French Style Ice creams. Their regular and seasonal flavors are sold at Sprouts Grocery and their Limited Edition Flavors are sold at Walmart. I came across their Dulce De Leche Brownie Flavor at my local Sprouts so I thought I’d give it a try.
I open it up.
It looks like mostly vanilla with a little swirl.
I dig in and taste some…….It’s different than most Van Leeuwen Ice Cream. Instead of that rich ice cream feel in your mouth this one is sort of icy like ice milk…….(almost like Italian Ice)….. The icy texture is odd……I don’t know if it’s suppose to be this way or if I got something that was mishandled (allowed to melt and refreeze?). …… I get a little taste of the dulce de leche……It’s good but isn’t much. This flavor also runs extra sweet……..I love sweets more than most people but this is a bit too sweet for me.
I take another taste.
I hit some brownie that has very good with a deep chocolate taste but the texture is a paste and not a brownie…….It’s a brownie flavor fudge….I’m kinda disappointed because I wanted to bite into a real brownie.
I’m not really a fan of this flavor.
Those were my FORKING Thoughts on Van Leeuwen Dulce De Leche Brownie French Ice Cream. I do note that YOUR FORKING Thoughts may differ.
I haven’t had these Kettle Brand Truffle Oil & Sea Salt Chips in a while. I noticed that they were on sale and decided to pick up a bag since they were pretty good last time.
I didn’t notice that they changed the formula until I ate the first chip. They are noticeably MUCH CRUNCHIER….like shattering crisp……..almost too crisp…..
BUT THEY ALSO TASTE DIFFERENT!!!!!
The first few chips I tasted were like over seasoned granulated onion…..
Then the third chip was like LOTS of truffle essence and too much salt and other flavors for me.
I wonder if I got a defective bag of chips when the factory machine that squirts the flavoring went berserk?
Anyways-
I’m hoping that a supply of the original formula is around and shows up at the 99Cent or Dollar Store.
I’m not a fan of this new Bolder Crunchier Truffle Oil and Sea Salt Chips…BUT I MUST NOTE that YOUR FORKING Opinion may indeed differ.
In case you never read my blog before. The Forking Truth happens to be a variety food blog. I go to restaurants and take photos and write about my experiences. I do recipes here. Some are mine, some are from great chefs, and some are chef inspired. I also write about different foods I try or just see from the grocery store. I write about anything food related. Thursdays are my freestyle day and can be about anything.
The reasons why many food bloggers stop blogging probably isn’t that they’ve run out of ideas. It’s probably because they are tired of all the online money grabbers crap we come by. The latest money grabber I’ve come by is Facebook. They ask for $42. dollars daily and in exchange will let a little over a thousand readers see my posting. I get similar messages from Instagram too and I’m sick of it. The other big one comes from my blog hosting company. They want a yearly extra fee of $240. so that I am able to “Like” other people’s blogs so in return they will “Like’ my blog. According to them I ran out of “Free” likes.
I just thought I’d put The FORKING Truth out there.
Don’t worry I’m still posting and not not asking for any money from anyone.
These are some of the difficulties of Food Blogging.
Oh and I thought I’d add a little more food to today’s posting.
I’m making a lot of different chicken breast dinners stuffed with different fillings.
This one I made real fast and didn’t jot down what I put in it but I made mixed vegetables (cabbage, carrots, peppers) with gyro seasoning and stuffed them in chicken breast that I opened up and pounded thin. Rolled it up. Season the outside with gyro seasoning. Then they get vacuumed packed. Sous vide at 146 degrees F for around 3 1/2 hours. Chilled and froze some. The refrigerated ones heat up in 350 degree F oven for 30-40 minutes and they come out FORKING AMAZING!
