Category Archives: Forking Thoughts

Random Forking Items of Interest

Where The Fork I’ve Ate – Las Vegas NV – Summer 2019

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My first stop was Hattie B’s for Hot Chicken in the Cosmopolitan on the Las Vegas Strip.

Hattie B’s is located in the new food court…….

It’s tasty but it’s not the same as what I tried from the Nashville location………..It doesn’t sting you when you bite it……..It’s like they cooled it down and sweetened it up for the masses. Or maybe it’s just an off batch? I don’t know?

Our next stop was Eataly.

It’s an Italian Food Court with wine and more food to purchase.

We tried fish.

We tried pasta.

We came back another day and tried more pasta.

Finished up with gelato.

Some things were better than other things and we purchased some things to try latter.

The next day we went to China Town and tried Mian Sichuan Noodle.

This is suppose to be a very authentic Sichuan Noodle Restaurant. It’s not a fancy place.

But where else have you been that offers placemats with instructions on how to eat the food?

Before we order they start us off with sweetened Mung Bean Soup. It is used to cool you down from fiery mouth numbing food.

Here we started with Spicy Radishes and a sweet and sour cabbage is served as a palette cleanser. The Spicy Radishes were indeed spicy but not like water boiled spicy……That means you didn’t need a fire hydrant. They were unlike anything I ever tasted before…….with an unusual crunchy texture. I might not have known that they were radishes because I could no longer taste radish in them.

We had-

Sichuan cold spicy noodles

and

Spicy Sichuan Pork Noodles called Za Jiang. Tune in and you can read that story soon.

Our next destination was Chica in the Venetian.

It’s a Latin Restaurant of chef Lorena Garcia’s takes of Latin cuisine.

We tried spicy Peruvian ceviche.

and dinners of pacific striped sea bass

and porchetta.

We stopped by Gordon Ramsay Burger. I asked about the beef the last time I was here and they told me that they ground the beef in a main kitchen that is in the Paris Hotel/Casino.

They changed the menu since my last visit and that amazing Tandoori Chicken sandwich is no longer available……so I ordered something else. I thought an interesting choice might be the Fish and Crisps Burger because This is the fourth Gordon Ramsay Fried Fish option that I know of in Las Vegas. They all differ slightly and they all are priced differently.

The a crisp beer batter lightly coated a thick big piece of cod and it was drowning in about a 1/4 cup of yuzu-dill mayo that got topped with salt and vinegar potato crisps on a big fluffy toasted seeded bun…….

We shared plain fries called “Just Fries.”

My husband tried the Hog Burger that’s Mangalitsa Pork, Bacon, BBQ Pork, white cheddar, pickle, crisp onion and slaw burger. (he requested the slaw on the side)

Oddly this burger was dry? All the food we tried last time was amazing……Well the truth is that most busy restaurants run hot and cold……but I prefer hitting them on hot days.

Another day we went to Bobby Flay’s Mesa Grill in the Caesar’s Palace. It’s a full service South West Style restaurant that’s very bright and lively inside with lots of bottles of tequila on the wall.

They started us off with a really delicious basket of assorted breads. (save room and eat the bread……the bread is worth eating)

For my main I had the Ancho Honey Glazed Salmon with black bean sauce, tomatillo and jalapeño crema over spinach (lunch $25.00 subject to change).

Gosh! It was delicious and flavorful. The salmon too! Not too spicy and not too sweet….just really good flavors!

My husband got the Grilled Mahi Mahi with green chile rice, yellow pepper mole and pineapple salsa (lunch $25.00 subject to change)

This one is delicious too! The flavors are different and stronger…..still south west. We both like the actual salmon more. I like the taste of both but my husband prefers the stronger flavors in this dish.

We go on to try the Deep Dish Banana Cream Pie.

It’s a thin praline hazelnut brittle with cream and fresh sliced bananas……..It’s ok to me. I really enjoyed the bread more and would have eaten more bread and skipped dessert…..We both really enjoyed the entrees and the bread basket at the Mesa Grill.

Then we got to try multi award winning and James Beard award winning chef Micheal Symon’s new bbq restaurant called Mabel’s in the Palm’s Hotel/Casino near the Las Vegas Strip.

We shared a big pan of Texas Style Brisket, Memphis dry rubbed Turkey breast, horseradish beets and macaroni and cheese.

Some things were great and some things weren’t as great………The pickles were DYN-NO-MITE! Like a crazy stinking great bread and butter pickle but better…..actually everything pickled was super crazy great! The turkey today had really terrific flavor but was served to us on the dry side today. The Texas style brisket might have been better at lunch time…..but when I got it the brisket was sort of dry and lacked much flavor but benefited from the house made sauces. The horseradish beets were pretty darn good! Macaroni and cheese didn’t have much flavor on my visit. I think they thinned down the sauce because our cup had lots of a milky liquid in the bottom.

The Splurge Night

L’ATELIER by Joel Robuchon

L’ATELIER by Joel Robuchon is located in the MGM Casino/Hotel on the Las Vegas Strip. This is a high end exhibition tapas restaurant by the late most stared chef in the world, also called chef of the century Joel Robuchon.

They made some menu changes since my last visit and the three course special ($85.00 subject to change) is only offered as an early bird now from 5pm-6pm.

You get a bread basket of the most delicious baked breads and French Butter.

You get an Amuse Bouche…that for the past several years has been a foie gras shooter with parmesan foam. If you ask you will get some sort of vegetarian Amuse Bouche.

My first course was an Eggplant – Avocado Fondant with pixie sized turmeric croutons.

My husband got polenta with egg and ham….(well not just any ham…..it was that ham that was kissed by Jesus…..has black feet ……eats nothing but acorns…….and cost like $25 or $30 a Forking ounce)

For my main I had Halibut Flakes in Lemongrass foam with Robuchon Potatoes.

My husband said he had the best short rib that he has ever tasted.

We both had the tarts – Les Tartes for dessert because there is a strong possibility that this dessert plate might be the very best most detailed dessert plate in the WHOLE FORKING COUNTRY.

It’s beyond knocking it out of the park……It’s more like knocking it out of the galaxy!

They surprised us with these FORKING INSANELY Crazy Great Amazing praline madeleines.

The master is gone but the magic remains.

That was a little taste of where the Fork I’ve been…….Las Vegas

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

The Forking Truth

Cauliflower is the New Jesus….It’s Forking EVERYWHERE!

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It seems like I’m seeing more and more cauliflower food items out there every time I go to a store. It seems like Cauliflower is everywhere!

There’s cauliflower pizza….

Cauliflower Crust Pizza that I made

Cauliflower crust and pizzas are now sold in the grocers freezer and also in some pizza parlors.

Cauliflower is even hidden in things that you wouldn’t expect.

Cauliflower has been added to the pasta in Kraft macaroni and cheese.

Kitchen and Love – a Cauliflower quick meal of Peruvian Vegetable Ceviche…..(who knew!)

Cauliflower is the new rice.

Cauliflower is the new Tot!

www.nestandglow.com

Who needs any old veggie burger when there are Cauliflower Burgers?

Snack Foods are now Cauliflower.

Vegan Rob’s Cauliflower Puffs

Cauliflower Crisps are out there by Hippie Crisp in original.

Hippie Snacks Cauliflower Crisps also come in Classic Ranch……

From The Ground Up Brand Foods offers many snacks made with cauliflower.

Pizza flavored cauliflower stars.

Cauliflower pretzels

Cauliflower crackers

A snack called cauliflower stalks…that Forking look more like straws…..

Cauliflower Tortilla Chips.

I never thought I would Forking find Cauliflower Flour….but I did! Just try to say three times really fast.

There is cauliflower steaks out there.

www.JennyShearawn.com

I didn’t find it yet but I know it’s coming!

A lot of people out there are making cauliflower ice cream……..

All we need is a Forking Cauliflower Oreo……..

OH MY! I sort of FORKING found one……..

Cauliflower is the New Jesus….It’s Forking EVERYWHERE!

The Forking Truth

My Trip to Mekong Asian Plaza in Mesa AZ

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The Mekong Plaza is an Asian Shopping Center that is a mall with a dozen Asian restaurants, an Asian/International Grocery Super Market gift shops and more. Today we thought we’d do some exploring here and mostly tasting.

We started with a full service Vietnamese Restaurant called Com Tam Thuan Kieu.

We shared a dish that is seldom found at most Metro Phoenix Vietnamese Restaurants called Com Do Ga Roti (fried Cornish hen with tomato paste red rice). Today they were out of Cornish hen so chicken was offered.

First came out a cup of broth and chunks of very developed soft pork.

Next we moved on to the main event.

We received a generously sized plate of very moist tender delicious bbq chicken thigh made with house made bbq sauce. I picked fish sauce as the dipping sauce and it went together to make something mighty tasty. The plate also came with pickled vegetables, a fried over easy egg and tomato paste red rice. I’ve had Vietnamese red rice before and this differed as they do from home to home or restaurant to restaurant. Here the rice was on the dry side and contained very little tomato.

Below is com do ga roti from Thao Sandwiches now closed for business. You can see the texture and tomato and seasoning does differ.

Thao Sandwiches (now closed for business)

Moving on next stop was suppose to be a Filipino Restaurant called Wholly Grill for Grilled Tuna with Eggplant Salad but that wasn’t on the menu today so we stopped at Heng’s Kitchen in the food court instead to share a Szechuan Spicy Boiled Fish.

Soon we are served and they are nice enough to split the rice plates for us. The fish is very tender and mild and cooked to perfection. We receive a good amount of bean sprouts and fresh chopped cilantro. There is some heat from hot chili and some Sichuan peppercorns but this is the least spicy Szechuan Spicy Boiled Fish that I’ve ever had…….I saw the chef looking at me when I ordered it……..It’s possible that he thought I looked like someone that can’t handle spicy foods and it’s a possibility that he was trying to spare me too much mouth numbing painful heat?????? I don’t know…..but that’s what I thought. This dish was still very good but super mild for the kind of dish that it is.

The last time I had Szechuan Spicy boiled fish it looked like this from Szechuan Cosine in Glendale.

from Szechuan Cusine in Glendale

See all the peppers…..now this was ultra spicy and mouth numbing.

Now we take a break and walk around Mekong Market. Lets see what we see.

Chestnut Kit Kats!

WOW Sake KitKats too!

Boiled corn with colorful kernels.

Faux fish.

LOTS of real fish. (near the middle is rabbit fish…..rabbit fish?……does it hop?)

Much more fish..thought the moon fish look attractive…..they shine much more than the photo shows.

Lay’s tomato and cucumber flavor chips.

Togarashi

Lay’s Spicy Hot Pot flavored potato chips that actually DO contain Szechuan pepper.

Asian gefilte fish…..who knew?

Fermented mudfish in rice……….?

Best Wild Jelly Fish Head.

Yellow Rock sugar…….I don’t know about yellow sugar??????? Makes me think of a Frank Zappa song.

A whole world of produce and herbs.

We decide we can hit one more restaurant and go to Happy Baos.

They are packed and we have to wait outside.

In reasonable time we are called in to sit at a table.

This is a tiny restaurant that is very packed with tables close together.

I don’t know if they are short on help or just very unorganized today. We’ve had ordering problems and waited abnormally long for our food while others around that came in latter had multiple plates. But this restaurant was written about in the Arizona Republic recently and might be busier than usual????? We finally get served.

Chicken Cabbage Dumplings and a Tofu Vegetable Bao.

The Bao is ok….

There is a possibility we waited so long because they rushed out a batch of dumplings for us. These dumplings seemed rushed because they lack seasoning and the cabbage they were suppose to contain.

That was my trip to Mekong Plaza in Mesa.

www.MekongPlaza.com

Every FORKING Thing is subject to change and your experience may or may not differ.

The Forking Truth

Forking BEST Thing I ate out this week – Hiramasa w/ Huitlacoche & Tamale from Confluence in Carefree AZ

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OMG YUM! This was another one of the BEST FORKING Plates I ate out in Metro Phoenix. It’s a magnificent creation that does not seem like it could be from this planet. It was something that mere mortals can’t think of……This plate had all kinds of flavors and textures. Sweet, sour, crispy, salty, spicy, lots of umami and TONS of YUM! It’s not just very good…..It wasn’t just outstanding…This was like from another planet FORKING DELICIOUS!

We must start with the fish. It was a Hiramasa. This fish came from Australia and it’s from the yellowtail family. It’s a very mild tender fish but the chef put this unbelievable sear on the skin and made it into careful deliciously seasoned potato chip texture but underneath the fish is super moist, clean tasting and tender it melts in the mouth……It REALLY melts in the mouth. …… Little smear of a spicy arbol chili sauce that add some playful heat and more flavor………(yum)…….Sprinkled around the plate are these incredible pieces of huitlacoche. WOW I’ve had huitlacoche a number of times in Mexico and here but I never had Huitlacoche on this level before. At first I thought the first piece I ate was a mushroom ……it mushroom-ee taste but more interesting. It also had a more melty texture. So delicious! This is even better than the Huitlacoche I enjoyed in Mexico. But all together with the toasted pepitas and the magical ….sweet tomatillos these flavors Forking POP like a hot air balloon. Sweet, salty, crunch, umami, spicy..POP! …… I don’t know WTFork they did to the tomatillos…..but they tasted better than tomatillos…..some sort of potion was applied. The Tamale was made with blue corn masa floured was topped with some sort of magic mango chutney. It was so delicious I couldn’t stop eating to sip my wine.

Everything we’ve tried at Confluence was great but this was one of those plates that was so great that it seemed like it was from out of this world! It was CRAZY Forking Great…Like from another planet! This was also among the Forking BEST plates of the year I tried in Metro Phoenix.

In case you didn’t know…..Confluence is a small but upscale restaurant located in beautiful Carefree Arizona (also runs 5 degrees cooler than most of metro Phoenix bonus). They serve painstakingly detailed quality farm to table elevated modern cuisine. This is the kind of restaurant that you should drive across town for. This restaurant serves masterfully crafted interesting dishes at a very fair pricing.

Always Worth a Fork!

Worth a Fork!

www.RestaurantConfluence.com

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

The Forking Truth

Happy Fork of July! Hot Dogs, Frankfurters and Wieners OH MY!

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July is officially Hot Dog Month. The adopted German Sausage now is as American as apple pie and baseball. In doing research of who invented the hot dog it is my conclusion is that nobody Forking knows who invented the hot dog. Most likely it was someone of German decent. I found in Food Network Magazine (and no where else) that a German Immigrant named Charles Dachshund invented the hot dog. (above photo is from www.TheTreeofLiberty.com)

According to multiple sources including Wikipedia…At one time people called hot dogs “dachshund sausages.” Not all but some sources claim that dog actually did get ground into some sausages……………………..”DOG GONE IT!”…………

As time went by a hot dog vender with poor spelling skills couldn’t spell dachshund for his hot dog cart sign….so the sausages were then known as HOT DOGS.

Hot Dog

Hot dogs, frankfurters…………………. Frankenfurter………..

Like I was saying hot dogs, frankfurters and wieners are all seasoned pre-cooked sausages. Frankfurters tend to be seasoned more aggressively and are usually made from beef. Wieners tend to be more bland and are often made with pork.

Not all but many hot dogs are stuffed into a natural sheep’s small intestine for that snap that people enjoy. Other hot dogs are skinless.

Happy FORK of July! Hot Dogs, Frankfurters and Wieners OH MY!

This mustard been a reading that you relish….if not ketchup later.

www.AnnoyingOrange.Wikia.com

Have a Happy Fork of July!

The Forking Truth

Can any FORKING salad be a Caesar salad if you stab it enough?

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Can any salad be a Caesar salad if you stab it enough? (incase you didn’t know Julius Caesar was stabbed 23 times by his assassins)

I recently went to Pappadeaux Fresh Seafood Restaurant located in Phoenix.

I ordered the Creole Caesar Salad with blackened Salmon with house made Caesar dressing. ($24.95)

My plate arrives and the first thing I notice is that the fish isn’t very blackened….(for $24.95)

It should look more like this Blackened Salmon from Ocean Prime below.

The Blackened Salmon Salad from Ocean Prime

.(blackened is the technique of darkening the protein in the pan or on the grill) The second thing I notice is that the dressing doesn’t look like Caesar Dressing?

It doesn’t taste like Caesar Dressing either…..

Trust me I was a Caesar Expert….I was a professional…and preformed Caesar salads Table-side when I worked in fine dining. Maybe you are wondering WTFork is Caesar dressing anyway?

I was taught that Caesar Dressing should only be made in a large wooden bowl. You start by breaking down a garlic clove with a fork. Then you mash in the anchovies, add an egg yolk and slowly drizzle in olive oil while you are stirring real fast and you get the mixture to emulsify. Then you dance around with other ingredients and go back and forth as much as you can to make a show with red wine vinegar, you squeeze a fresh lemon, add a dash of Worcestershire sauce, back and forth with the olive oil bunches of times, stir stir stir, toss in a big bowl of hand torn romaine, add lots of shredded parmesan, add croutons and finish with fresh ground black pepper. That is what Caesar should be. The dressing should be somewhat thick, deeply flavorful and is a sort of grout color.

What The FORK is this?

It’s a loose white dressing that is almost tasteless except for the chunks of cheese that taste like a weak parmesan.

I get my husband to taste some salad….He gets mad because this salad cost $24.95 and this house made Caesar Dressing isn’t Caesar Dressing.

He flags down our waiter and questions him. We were told that the dressing is made without anchovies and egg……I didn’t ask but I think it was made without garlic and also lacks black pepper and maybe everything else…..

Maybe these days any salad can be a Caesar salad if you stab it enough?

Fun Photos were used from www.Pinterest

Can any FORKING Salad be a Caesar salad if you stab it enough?

The Forking Truth

The FORKING BEST Sandwiches I’ve Tried in Metro Phoenix AZ 2018-2019 so far

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These are the sandwiches that are not just excellent or very good….These sandwiches are what they call life changing….They go more than one step beyond…..These sandwiches are like they were created on another planet delicious and are OUT OF THIS WORLD CRAZZZZZZZZY GOOD! The sandwiches are in no particular order. Pictured first is the K.F.C. Sandwich from The Larder and the Delta in Phoenix. This sandwich holds a generously sized very moist and ultra scrumptious succulent chicken thigh that seemed lightly caramelized with amazing flavors that are out of bounds and a little heat for interest. The super awesome boneless chicken thigh that is developed with more flavors than most chicken on the bone gets topped with granny apple cole slaw, big yummy bread and butter pickles and is drizzled in a hot sauce aioli. All this goodness is set in the perfect size potato bun. They call this a K.F.C. Sandwich….I call it a Kentucky FORKING Crack Sandwich.

www.TheLarderandTheDelta.com

I don’t eat burgers often so I consider a burger a sandwich. This burger I had from The Bourbon Cellar in Scottsdale is very notable. This might be the most delicious burger that I’ve tried to this date. This is the ONLY Burger I’ve ever tried that was full of flavor, very juicy and didn’t even come with sauce. What makes this burger special is that it starts with an apple cider bun. Then the burger is filled with a generously sized ground in house prime filet burger patty, lots of greens, a tomato slice and the whole thing got topped with a wasabi deviled egg. I added on bourbon pickles because they’re unique. I think it was the best burger I’ve ever had!

Had another one since…….made with better lettuce this time.

www.TheBoubonCellar.com

Is an open sandwich a sandwich? YES it can be! Here we had grilled high quality seeded bread, tea egg, pickled shallots, dill creme fraiche, salad and house smoked buttery salmon. It’s so perfect and beautiful…..This came from Ocotillo in Phoenix. It’s just so good….I wish I could eat one every week.

www.OcotilloPhx.com

Another open sandwich that I tried that was exceptional was the Beet Toast from Singh Meadows in Tempe. High quality grilled country bread was topped with stunning vegetables of assorted beets (roasted, raw, pickled), fancy greens, avocado, almonds, onions, green beans and maybe some urfa pepper….It’s prettier than some pictures too!

www.SinghMeadowsTempe.com

This sandwich is called the BBQ Chicken sandwich from Confluence in Carefree. But really this sandwich is so much better than that….It’s OMG FORKING ASTONISHING……It should be called The Mind-Blower. The sandwich is a HUNDRED TIMES BETTER than I can make it sound. This gem must be made with magic…..I have no idea how chicken, celery root, spicy pickles, beet greens, staled onion mayonnaise and it’s on this mouthwatering fontina cheese bun can turn out this mind-blowing scrumptious!

www.RestaurantConfluence.com

I’ve had some other excellent sandwiches in Metro Phoenix but these sandwiches were The Forking Best!

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

The Forking Truth

When I think about how incredible and over the top these sandwiches were….In the back of my mind this is burning…..and I just have to let out……..THE FORKING TRUTH.

It’s hard to believe but the above amazing restaurant Confluence only rates a 3.5 on a popular review site. A restaurant in Peoria that served us this sandwich a few months back also rates the same 3.5 stars. (incase you are not paying attention the below sandwiches are NOT BEST of metro Phoenix) The sandwich below is from the Peoria restaurant.


This bothers me.

I also have been to this sandwich shop in Glendale that rates a whole star MORE than Confluence from the same popular review site…..

That’s The Forking Truth!

The Forking Truth

FREE COOL Plants from Produce you already purchased

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I’ve always liked plants and don’t come across too many when I go shopping. Came up with some new plants just from grocery produce. I purchased one of those living lettuce heads and used the lettuce and saved the rootball and planted it in a plant box I have. Only a couple days later I have some new heads of lettuce growing!

It got bigger!

Did the same thing with a watercress.

The watercress is almost ready to harvest……it bigger now.

…Wonder if I can get a third crop?

Planted a garlic clove….

Maybe it will flower?

Here’s a radish top.

Below is a carrot top.

Here’s a pineapple top. They swore to me when I was in Hawaii that a pineapple top can grow a pineapple. A few days latter this one died……..???? Either I didn’t do this correctly or my pineapple top was already sick????

Maybe the most unusual one and my favorite is the cabbage core..

I think it looks kinda neat.

A few days latter it looks like this.

Love Plants…….

Working on an avocado….did it before……You put toothpicks to hold the seed above water and it will eventually root. Just a few days latter the seed is rooting but I don’t have a plant yet….

Hopefully this one will become a plant.

These are a few FREE Cool Plants you can get from produce you already purchased.

The Forking Truth

The Other Forking Best Thing I Ate Out This Week – The Hoppin John from The Delta and The Larder in Phoenix AZ

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A new best dish of the year that I tried recently came from The Larder and The Delta in Phoenix Arizona. The dish is called Hoppin John and is made with Sea Island Field Peas, Carolina Gold Rice and Herb Salad. Gosh it’s Forking Scrumptious and you don’t have to wait till New Years to eat it. Why wait? You can prosper now!……. It’s earthy, a little spicy, deeply flavorful also with interesting textures like crisped rice. The Sea Island Field Peas have a taste that is not so different from lentils. This dish taste like a marriage of Persian Tahdig (Bottom of pot Crisp Persian Rice Casserole and Lebanese Mujadara (rice & lentil with onions) It’s just so delicious that you won’t be able to leave your fork down for long!

While we are here I should also let it be known……..That I’ve tried many hot chickens in metro Phoenix and I have tried Hattie B’s…………but the absolutely FORKING BEST Hot Chicken I ever tried anywhere was the K.F.C. Sandwich from The Larder and The Delta. The thigh meat was so succulent, juicy and flavorful like no other. The coating was ever so slightly caramelized, crisp, spicy but not too spicy. Big gorgeous pops of pickles cut threw and a really great slaw with the perfect bun…..better than good…. it’s like from another planet.

OMG….to me that K.F.C. stands for KENTUCKY FORKING CRACK SANDWICH. This is really to die for!

But today’s extraordinary dish was The Hoppin John!

The Larder and The Delta is a small restaurant located in downtown Phoenix. In case you didn’t know they serve high quality chef driven modern food that swings southern inspired. A Forking Great little place to check out.

The Other Forking Best Thing I ate out this week was the Hoppin John from The Larder and The Delta in Phoenix.

Worth a Fork!

www.TheLarderandtheDelta.com

Every THING is subject to change and your experience may or may NOT differ.

The Forking Truth

Dijon Vu – Dijon Mustard Tasting – Grey Poupon VS Amora

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Dijon Mustard was originally made in the town of Dijon located in Burgundy France since the Middle Ages. Since then people have enjoyed Dijon Mustard and it’s a part of food history.

For years and years the only Dijon Mustard I used in recipes was Grey Poupon. I don’t spread mustard on things because I find that most mustards are very overpowering. If I spread mustard on something I can’t taste the food…..I read about how smooth and wonderful Amora Dijon was so I had to give it a try.

In the middle is Grey Poupon.

On the left is Amora Intense

On the right is Amora 1/2 strength

First I go and give each mustard a sniff.

Amora 1/2 strength smells mustardy.

Amora Intense smells a stronger mustardy smell.

Grey Poupon doesn’t seem to have any aroma…..?

Now I go for the taste.

Amora 1/2 strength – is super smooth, mildly mustardy. It’s almost like eating a loose deviled egg that’s heavy with mustard.

Amora Intense – is a little more interesting but is also very smooth and a little bit stronger…this one taste sort of has an almost Chinese-like Mustard taste with Horseradish…….but smoother……This one is slightly more acidic or it taste sharper but is still delicious…This one you can feel it in the back of your mouth. This is the only one out of the three that leaves a mild mustard finish in the mouth.

Grey Poupon – Seems harsh and vinegary after the other two. I also can taste something a little sour in this one..

Those were my Forking Thoughts on Dijon Vu – Dijon Mustard Tasting – Grey Poupon VS Amora.

Your opinion may indeed differ.

The Forking Truth