Category Archives: Forking Thoughts

Random Forking Items of Interest

Are You an Impaired Taster?

IMG_1407

Are you an impaired taster?

Most adults over the age of sixty  (according to www.Healthline.com ) begin to show signs of impaired taste.

Impaired taste means that your sense of taste is not functioning properly.

IMG_1410

Impaired taste can refer to an absence of taste OR a metallic taste in the mouth.

IMG_1412

The forking bad news is that impaired taste is a sign of normal aging.

IMG_1408

(Bummer…..the alternative is forking worse.)

IMG_1413

Besides aging there are other causes for impaired taste.

respiratory illness

smoking

gum inflammation

medications

nutritional deficiencies

nervous system disorders

IMG_1409

Are you an impaired taster?

 The Forking Truth

The Forking Truth

 

Sandwiches that are most Worth Mentioning in the Metro Phoenix Area

 

The Rueben Rueben From Scott's Generations Phoenix AZ

The Rueben Rueben From Scott’s Generations Phoenix AZ

I haven’t tried every sandwich out there in the Metro Phoenix Area but I have tried quite a few and these are the sandwiches most worth mentioning of what I tried recently.

Scott’s Generations is among the few places in the Metro Phoenix Area that serves up respectable tasty Pastrami on double baked seeded rye bread. The pastrami is full flavored and peppery and not too lean and not too fatty. It’s just right! I do warn you that the sandwich is enough to feed two-three people so your going to hurt yourself if you attempt to eat the whole forking thing. Scott’s Generations is also one of the few restaurants I know of in the area that also offers belly lox and sturgeon.

Rayner's Chocolate and Coffee Shop Phoenix AZ

Rayner’s Chocolate and Coffee Shop Glendale AZ

Rayner’s is a small English Cafe,  Bakeshop, Chocolate Shop, Coffee Shop and small goods store in Glendale AZ. They call this sandwich, “Best Grilled Cheese in The Whole World Sandwich.” Well the forking truth is that it’s NOT the best grilled cheese in the whole world sandwich but it is the best tasting vegetarian sandwich I had in a long time. The chef made tasty sauces on the right vegetables with that white rye bread are extra special,not too heavy and you might have room from very good fresh baked treats or the best hand made chocolates around.

Nocawich Tempe AZ

Nocawich Tempe AZ

While Scott’s Generation’s is known for dependable respectable good pastrami ….It must be said that the Wagu Pastrami from Nocawich in Tempe is your special occasion pastrami. It’s prepared in house and there is no other like it in all of the Phoenix Metro Area. I just wish it was piled on a little thicker. It’s luscious, it’s smokey, it pops with flavors and is a special occasion treat.

It has been noted in many publications that the “What the Cluck” chicken sandwich is the best sandwich from Nocawich but I haven’t been able to try that one as of yet. Nocawich is also known for other highest quality sandwiches, baked goods and triple fried French Fries. I do note that this restaurant is located by ASU and the atmosphere was terribly loud when I was there.

Cafe

Old Town Sarajevo Phoenix AZ

Bosnian Sandwiches on UNIQUE Bosnian fresh made to order bread are served at Old Town Sarajevo in Phoenix AZ.  The bread is uniquely light textured like a donut and is a slightly greasy. The specialty is the house made case-less spicy beef sausage. The condiment you use here is ajvar that made from roasted red peppers, eggplant and spices. It’s worth a trip here because the atmosphere. It’s like a town from a Disney Park gone Bosnian and most of the customers are Bosnian.

Beef on Weck from Taste of Buffalo Glendale AZ

Beef on Weck from Taste of Buffalo Glendale AZ

The Beef on Weck Sandwich is normally only served in the buffalo area. This sandwich is served on a hard kaiser roll brushed with caraway seeds and salt. Inside the sandwich is a big mound of tasty medium rare beef (well closer to medium) served on a dipped roll with au jus and fresh horseradish. A delicious sandwich that you can get at A taste of Buffalo in Glendale AZ.

Noble Bread Phoenix AZ

Noble Eatery Phoenix AZ

Most of the best restaurants of the Metro Phoenix area feature Noble Bread. Noble Eatery is a very small counter with a few tables that offers a daily changing menu of a few locally sourced fruit or vegetable dishes, a couple crusty flat fresh baked sandwiches and smorgas. Smorgas are chunks of heirloom grain Noble Bread usually served with a vegetable or Italian tuna, grain and bean mixture.

This tiny restaurant is very similar in food style to Pane Bianco. Both are rustic with an Italian accent and relay on simplest high end ingredients for comforting flavor.

Both restaurants serve fresh made to order crusty local heirloom grain flat bread sandwiches that look similar with quality fillings. I must have been to Pene Bianco over half a dozen times but haven’t been there recently because they took my favorite sandwich off the menu and changed my husband’s favorite sandwich from the original menu. The current sandwiches are very good too. The recommended sandwich has always been the hand pulled mozzarella with tomato and fresh basil from Pane Bianco.

Neither Noble Eatery or Pane Bianco have a public restaurant so you are not going to travel from far to dine at either restaurant.

Banh Mi Sandwich

Banh Mi Sandwich

Bahn Mi Bistro Vietnamese Eatery offers tasty Bahn Mi Sandwiches and more. They offer TEN kinds of Bahn Mi Sandwiches on rice and wheat flour baguettes. You get that crunch and soft center with all those tasty fillings of pickled carrot and radish, crunchy cucumber, fresh cilantro and house made aioli. This restaurant is a favorite among locals for the tasty food and low prices too!

Cheezheads Peoria AZ

Cheezheads Peoria AZ

Cheezheads of Peoria AZ is worth mentioning because they make the tastiest cheesesteak we’ve found so far. The roll is a little on the soft side and would be elevated with toasting but it is a fresh baked roll prepared in house and it’s good. The filling is ribeye steak that is very tender and seasoned just so. It’s a very good sandwich that deserves a shout out

One of the tastiest sandwiches of all came from a not necessarily a sandwich shop but what might be considered a complex.

Ocotillo Phoenix AZ

Ocotillo Phoenix AZ

The Tandori Sandwich from Ocotillo Phoenix AZ. This sandwich was interesting and complex. It was just bursting with all kinds of flavors and made with high quality very delicious chicken. The bread also seemed like it was fresh made.

A honorable mention has to go to Rocket Burger in Phoenix AZ.

Rocket Burger is a casual budget eatery that offers a variety of burgers that are hand packed angus beef in various sizes along with many other items.

It must be mentioned that Rocket Burger offers a forking GIANT wall of bottled sodas for you to choose from.

Rocket Burger also offers many other sandwiches. Recently I had the Mexican Spicy Fish Sandwich.

Rocket Burger Phoenix AZ

Rocket Burger Phoenix AZ

Breaded Cod topped with an extremely flavorful and surprisingly delicious slaw. I washed it down with a dry cucumber soda.

These were the Sandwiches Most Worth Mentioning that I tried in the Metro Phoenix Area.

 The Forking Truth

The Forking Truth

 

 

 

The FORKING Weirdest Radish I’ve ever Forking Seen WTF is That?

IMG_0754

Look at these things!

Don’t they forking look like female bottoms?

They are Forking Radishes!

Here’s some forking things I read about radishes………..

Did you forking know that radishes are members of the mustard or cabbage family?

It’s said that radishes help with stomach aches and forking hiccups.

On December 23rd in Oaxaca Mexico is “The Night of the RADISH.” Displays of the Nativity are done in forking radishes.

In Beatrix Potter’s Book Peter Rabbit ate a radish.

Some Radishes grow up to THREE FEET Long and Weigh up to a HUNDRED POUNDS!

IMG_0755

I know radishes come in many shapes, colors and sizes but I’ve never seen them looks like forking butts before.

I saw these radishes at the Asian Market. The sign above them young radishes. The forking truth is that they felt squishy and old so I didn’t purchase any.

 The Forking Truth

The Forking Truth

References

www.wedmd.com

www.loveradish.co.uk

Strawberry Milk Chocolate M&M’s are not Forking Bad

IMG_1197

Every once in a while a new M&M’s Flavor other than the classics of Plain and Peanut is OK or Very Good. I would rate the Strawberry Milk Chocolate M&M’s OK. This is the first OK New flavor in a long forking time for me.

Once you open the Strawberry Milk Chocolate M&M’s bag you get the aroma of real chocolate and strawberries.

I thought they might be pink inside but the M&M’s just look like regular Plain M&M’s inside.

They kind of remind me of strawberry flavored milk I drank when I was a child…but with chocolate.

These M&M’s actually taste like chocolate and sort of like strawberries without a weird aftertaste that I normally get when I try a new variety of M&M’s. That’s the BIG difference between this new flavor and lots of the other limited edition flavors I tried. No weird after taste here.

Strawberry Milk Chocolate M&M’s are not Forking Bad and are “Worth a Fork.”

This is tasty and that's The Forking Truth

The Forking Truth

 

An Accidental Forking Masterpiece – Fresh Feta Dill and Caraway Won Ton Raviolis

Fresh "Feta" Dill and Caraway Won Ton Raviolis

Fresh “Feta” Dill and Caraway Won Ton Raviolis

I accidentally made a creamy delicious feta like tasting cheese when I tried to make cheese out of boxed Trader Joes Whipping Cream.

I had 3 8oz. boxes of boxed Trader Joes Whipping Cream for the shelf and I wanted to make them into mascarpone cheese before they expired. (ricotta is made the same way but with the addition of whole milk.

I know that you need heavy cream for cheese making.

I know whipping cream is NOT what you are suppose to use for cheese making.

Unfortunately majority of  grocery stores near where I live don’t sell heavy cream so I use whipping cream all the time without a problem until this time.

I had my cream and a pinch of salt at a slow boil let it go a little like I always do and kept adding lemon juice and noticed it wouldn’t curdle. Lemon Juice always makes the cream curdle something was wrong. As a last ditch effort I added some vinegar and it still wouldn’t curdle but it slightly thickened.  I tried to save it and I drained the mixture over night.

I looked at it the next day and I got a cheese with a cream cheese like texture that taste like really good creamy fresh made feta you’d find at farmers markets or only taste at high end restaurants. Not at all like that supermarket crumbly cardboard like flat tasting feta. Somehow the extra lemon juice and the addition of white vinegar made the whipping cream taste like really good feta cheese.

It turns out that the boxed for-the-shelf cream has more carrageenan gum in it than refrigerated cream and is similar to manufacturing cream. Unfortunately when you purchase cream you have no idea how much carrageenan gum is in it. The less gum the better for cheese making. Manufacturing cream is much cheaper and made with more gum in it.  Often but not always manufacturing cream is sold to restaurants and  used to prepare creamy sauces because it doesn’t break from all the gum in it. After the fact I am guessing that is why this boxed cream had a good shelf life.

I know the cheese I made isn’t real feta but it taste just like fresh made feta so I’m calling it FORKING  FETA even though it’s faux-feta.

FYI- Feta cheese is usually made from sheep’s milk and may contain up to 30% goat’s milk to be technical. There are also guidelines for measuring moisture content.

Well any way at home I had some leftover won ton skins, fresh dill and lemon.

So I laid out some won ton skins and filled a disposable pastry bag half way with the cheese mixture and twist the end.

IMG_1282

Squirt out some cheese on each won ton skin

IMG_1284

Top with a little fresh dill and a few caraway seeds to make the flavors POP!

IMG_1286

Just wet the won ton ends with water and fold.

IMG_1287

Squeeze out air and flatten filling

IMG_1288

Boil in salted water a minute or two or until they float.

Top with a sprinkle of extra virgin olive oil, lemon zest, fresh ground sea salt and fresh ground black pepper and garnish with a small amount of fresh dill and SERVE RIGHT AWAY!

Fresh "Feta" Dill and Caraway Won Ton Raviolis

Fresh “Feta” Dill and Caraway Won Ton Raviolis

Now you have a masterpiece too! Well something that taste like a masterpiece anyway…..The raviolis come out with such a great flavors and that really perfect light as air ravioli texture. The won ton skins are so perfectly thin that you can only get by rollers from a machine without spending $200. for a KitchenAid roller attachment (to make your own). The cheese inside just sort of melts, kind of becomes the sauce for the ravioli in your mouth and is so umptiously good. Every thing together is  so delicious. The caraway seeds add something special that makes the flavors pop. My husband tasted them and screamed, “THESE ARE FORKING GREAT!” but he really used the real “F” word this time.

This is something you might want to make either with your own fresh cheese or with fresh made creamy feta cheese. I note that store purchased feta will not taste good with this recipe.

Your Welcome!

These are FORKING GREAT and that's The Forking Truth

These are FORKING GREAT and that’s The Forking Truth

Patti La Belle’s Sweet Potato Pie

IMG_1099

There is a lot of hype for Patti La Belle’s Sweet Potato Pies that are sold at Walmart for $3.48. How good can a $3.48 pie taste? In fact this pie is so popular that instead of being a seasonal offer it’s being offered all year long and other Patty La Belle desserts will be offered too. So sometime last month I decided to give the Patti La Belle Sweet potato pie a try.

I don’t eat sweet potato pies very often but have tried them out at restaurants. I also don’t eat pumpkin pies very often either at the most only two slices a year at holiday time.  I am comparing this store purchased Sweet Potato Pie to store purchased pumpkin pies that I try at Thanksgiving and Christmas.

IMG_1100

The pie is a little hard to get out if the box. You’d never expect some sort of high quality glue holding the box together from Walmart. I almost couldn’t get the forking pie out of the box.

Part of the crust is crimped and some of the crust is just smooth on the ends. It says on the box for a fresh baked taste to heat the pie up at 300 degrees F for 10-20 minutes so I give it a try that way.

IMG_1101

I taste it warmed up.

I think the most different thing about the pie is the texture of the sweet potato filling. It’s not as custardy something like a boxed Mrs Smith’s Pumpkin Pie or a Costco boxed pumpkin pie. The filling is softer and lighter. The crust is flaky and taste sort of floury. The main flavor in the filling taste like maybe fresh grated nutmeg and then you get one other spice in the background like possibly cinnamon. You don’t get that warm clove taste or snappy ginger taste like in some but not all pumpkin pies. I thought the pie was good but it did leave a really sweet taffy kind of taste as the finish in my mouth.

So I tried it a second time but room temperature this time. This time I got the more custardy feel that I’m used to. I thought the nutmeg flavor came out more for me at room temperature and I didn’t get that sweet after taste this time. I thought the crust lacked a natural butter taste that I prefer in pie crust but was still flaky and not like wet cardboard like most store purchased pies. I preferred the pie at room temperature.

The Forking Truth is that It’s a pretty good pie for $3.48 comparing it to other machine made store purchased pies.

 The Forking Truth

The Forking Truth

My Forking Review of GE Monogram Appliances and GE Customer Service – Not Worth a FORK!

IMG_1098

My home came with all GE Monogram Appliances. My first problem was that my dishwasher had a slow leak and ruined my cabinets and flooring and trim. The dishwasher and home were under warranty so the dishwasher was replaced and some but not all repairs were done.

I also had a problem with my GE Monogram Wall Oven. It kept shutting off so the GE repairman replaced my control panel and touch pad for $300.00. My oven still kept shutting itself off. This time the GE repairman does a visual inspection. He finds the problem this time. My oven had an incorrect connector wire that caught on fire and was burned out. It was replaced with a correct ceramic connector that only cost less than $10.00. I spent the $300.00 on a new control touch and control pad I didn’t need due to the GE repairman’s diagnosis.

The biggest GE Monogram problem I had was my microwave oven that I seldom used. I moved into my house a couple days before Jan-1-07. In short 5 magnetrons have failed in my microwave oven between October 2007-2010. A magnetron I’m told is suppose to last 5 years. For some reason they wear out in GE Monogram Microwave ovens. It’s not free to get the GE repairman here and I spent quite a bundle on all those forking visits. Not to mention these were very expensive appliances that I paid for in the price of my home.

First GE Monogram Microwave repair Oct 25th-07 -replaced magnetron

Second Microwave repair June 30th -08 -replaced magnetron

Third Microwave repair November 13th -08 replaced magnetron

Forth Microwave repair October 26th -09 replaced magnetron

A few months latter the microwave stopped working again. Guessing it’s the magnetron again.

I asked and actually begged GE to replace my microwave oven since it was a defective lemon of an appliance. A magnetron should last 5 years but they were not understanding and wouldn’t replace my Microwave Oven.

I spoke to someone named Tommy from GE who only offered me 50% off parts and labor or a discount to purchase a new GE microwave oven. Yet I would have to find a trim kit on my own. I checked the discount Tommy offered me at my local appliance store and the discount turned out to be  very minimal.

I decided to throw out my (over $1,000.00) microwave oven and had a couple hundred dollar Frigidaire Microwave Oven installed. I haven’t had any trouble with my Frigidaire Microwave Oven so far. it’s been working great for years and actually works much better.

Currently I’ve had some trouble with the interior plastic cracking in my GE Monogram Refrigerator.

IMG_1095

The egg tray also feel apart a few years back.

Every day I wonder how long my dishwasher will work because the screws holding it together are rusted.

IMG_1096

IMG_1097

Currently my lower GE Monogram Oven shuts off while on. I haven’t had it repaired yet at this time because it’s an intermittent problem and I have to wait till it’s worst so a repairman can witness it’s not working. At the time of this post it works about 80% of the time. I also don’t use the lower oven often.

I’ve also had a repair to the GE Monogram Refrigerator over the past year or so. I didn’t document it and  I just forgot what it was but I do have the repair bill on file.

From my experience

GE Customer Relations are not understanding.

GE Appliance Repair is NOT accurate diagnosing repairs.

GE Appliances are NOT QUALITY.

NOT Worth a FORK!

NOT Worth a FORK!

 The Forking Truth

The Forking Truth

Some of my Forking Favorites I Cooked in 2015

 

Pizza with Heirloom Tomatoes

Pizza with Heirloom Tomatoes

IMG_6342

Lasagna almost everyone loves lasagna.

Mixed Citrus and Saffron Basboosa with Lemon Summac Mascarpone

Mixed Citrus and Saffron Basboosa with Lemon Summac Mascarpone

I made soaked semolina cakes called Basboosa.

Tomatillo Chicken Gravy

Tomatillo Chicken Gravy

Baked Mushroom and Truffle Risotto Balls

Baked Mushroom and Truffle Risotto Balls

Lemongrass infused Chicken

Rosemary infused Chicken with pan sauce

Rosemary infused Chicken

Rosemary infused Chicken

Beef and Kamut stuffed Cabbage

Beef and Kamut stuffed Cabbage

Pumpkin Gnocchi

Pumpkin Gnocchi

No Mayo East Coast Style Cole Slaw

No Mayo East Coast Style Cole Slaw

Polenta Vegetable Lasagna

Polenta Vegetable Lasagna

IMG_7347

Breakfast

Breakfast

Potato Casserole

Potato Casserole

Cook's Country Home Fries

Cook’s Country Home Fries

Carrot Crisps

Carrot Crisps

Purple potato salad

Blue Cheese Slaw

Piri Piri Style Chicken

Piri Piri Style Chicken

Piri Piri Chicken

Piri Piri Style Chicken

Chestnut wontons with crisp sage

Chestnut wontons with crisp sage

Jicama Apple Orange Slaw

Jicama Apple Orange Slaw

Forking Delicious Rosemary Chicken Meatloaf

Forking Delicious Rosemary Chicken Meatloaf

IMG_7962

Stuffed Pickled Beets and Blue Cheese Wrappers

Stuffed Pickled Beets and Blue Cheese Wrappers

Pizza

Pizza

Wontons stuffed with egg yolks

Wontons stuffed with egg yolks

Red Pesto

Red Pesto

Pickled White Beets with Caraway Seeds

Pickled White Beets with Caraway Seeds

Yellow Tomato Gazpacho

Yellow Tomato Gazpacho

Moroccan Inspired Carrots

Moroccan Inspired Carrots

Gordon Ramsey's Clafoutis

Gordon Ramsey’s Clafoutis

IMG_8757

Malted Whole Wheat Cinnamon Pancakes

Malted Whole Wheat Cinnamon Pancakes

Purple Sweet Potato Salad with Gochujand

Purple Sweet Potato Salad with Gochujand

Cucumber Tomato & Fresh Corn Salad

Cucumber Tomato & Fresh Corn Salad

Cauliflower Crust Pizza

Cauliflower Crust Pizza

Duchess Inspired Kobocha Squash

Duchess Inspired Kobocha Squash

Cold Ginger Chicken

Cold Ginger Chicken

Healthy Creamy Low Fat Cauliflower and Garbanzo Bean Salad

Healthy Creamy Low Fat Cauliflower and Garbanzo Bean Salad

Microwave Potato Chips

Microwave Potato Chips

Microwave Carrot Chips

Microwave Carrot Chips

Gangnam Style Potato Salad

Gangnam Style Potato Salad

Easy Salt Crusted Potatoes

Easy Salt Crusted Potatoes

Forking Yummy Poblano Potato Salad

Forking Yummy Poblano Potato Salad

Korean Inspired Leek Salad

Korean Inspired Leek Salad

Easy Spinach Risotto Cakes

Easy Spinach Risotto Cakes

Falafel Inspired Paprika Carrot & Chickpea Vegetarian Baked Patties

Falafel Inspired Paprika Carrot & Chickpea Vegetarian Baked Patties

Carrot Hummus with Paprika Carrot Chickpea Falafel Style Vegetarian balls

Carrot Hummus with Paprika Carrot Chickpea Falafel Style Vegetarian balls

Easy Roast Beef

Easy Roast Beef

Crispy Baked Buffalo Cauliflower

Crispy Baked Buffalo Cauliflower

Ugly but Greatest Tasting Corn Soup

Ugly but Greatest Tasting Corn Soup

Eggs in Forking Hell

Eggs in Forking Hell

Forking DELICIOUS Baked Fluffy Crispy Potato Fries

Forking DELICIOUS Baked Fluffy Crispy Potato Fries

Malted Baked Rice Balls

Malted Baked Rice Balls

Crispy Onion Rings

Crispy Onion Rings

Pumpkin Dog Biscuits

Pumpkin Dog Biscuits

Forking Delicious Swiss Chard (before some part cheese was added)

Forking Delicious Swiss Chard (before some part cheese was added)

Forking Stacked Eggs

Forking Stacked Eggs

Creamy Slightly Crispy Polenta Cakes

Creamy Slightly Crispy Polenta Cakes

Eggs in a South West Cloud

Eggs in a South West Cloud

Chicken Rice Croquette

Chicken Rice Croquette

Zucchini Noodle, Cheddar and Finger Lime Salad

Zucchini Noodle, Cheddar and Finger Lime Salad

Pink Lemon Bars

Pink Lemon Bars

Eggs with Green Sauce

Eggs with Green Sauce

Crispy Roasted Mushrooms

Crispy Roasted Mushrooms

Spaghetti Squash Pizza Crust

Spaghetti Squash Pizza Crust

Portuguese Inspired Roasted Chicken Thighs

Portuguese Inspired Roasted Chicken Thighs

Fresh Ricotta Gnocchi

Fresh Ricotta Gnocchi

Thanksgiving Style Individual Turkey Meatloaf

Thanksgiving Style Individual Turkey Meatloaf

Italian Style Beans

Italian Style Beans

Cranberry Sauce with Hibiscus

Cranberry Sauce with Hibiscus

Fennel Fava Radish and Walnut Salad in Lemon Dijon Dressing

Fennel Fava Radish and Walnut Salad in Lemon Dijon Dressing

Baked Crispy Turkey Wings

Baked Crispy Turkey Wings

Mashed Sweet Potatoes with Pecans, Dates and some Brown Sugar

Mashed Sweet Potatoes with Pecans, Dates and some Brown Sugar

Sweet Potatoes with Cherry peppers, Figs, Green Onions and Balsamic Drizzle

Sweet Potatoes with Cherry peppers, Figs, Green Onions and Balsamic Drizzle

Lemon Verbena Lemon Pickles with Apple

Lemon Verbena Lemon Pickles with Apple

Beef Kofta

Beef Kofta

Thanksgiving 2015

Thanksgiving 2015

IMG_1158

Cannoli in Chocolate, Vanila and Cinnamon

IMG_1160

Chef Thomas Keller’s Bouchons

IMG_1154

Pots de Creme

Hope you all Forking Enjoyed and have a Happy New Year!

 The Forking Truth

The Forking Truth

 

 

 

 

Some Forking Holiday or Gathering Etiquette Tips

IMG_0893

Sometimes people don’t understand etiquette. These are just some very basic rules of etiquette for Holidays or Gatherings some for being a guest and some for being a host.

 

1-If a guest brings a gift of food or drink that you don’t like.

IMG_0897

Don’t – Say something like “it’s too sweet” or “I hate forking profiteroles.”

Say – Something like “That was nice of you to bring, thank you.”

 

2- Children at family gatherings should be trained to say Hi or at the very least smile to family members and not blindly stare across the room like  zombies.

A Forking Leper

3- If you make a mess or break something in someone’s home.

IMG_1135

Don’t do forking nothing like a whip and ignore it.

Be a good person and say something to the host right away.

 

4-Be a good guest and DON’T bring some sort of food or drink you already tried that you don’t care for.

IMG_1007

In this case as a host you don’t have to say that was so nice of you to forking bring that. As a guest you should only bring food or drink that you’d consume. Your host worked hard to prepare a nice forking dinner. Do you forking want to be remembered for doing such a thing like that?

 

5- Don’t inflict illness on your guest if you or someone in your home has the flu. Remember your germs make people sick a long time after you are well and your farts also forking smell too.

IMG_1008

Do – Cancel your gathering and reschedule.

 

6-You shouldn’t thank your guest for leaving. You should have thanked them for coming.

IMG_0584

Merry Forking Christmas and Happy Everything Else!

 The Forking Truth

The Forking Truth

Making Cannoli Shells used to be a Forking Drudgery Until I Found Fanara’s Cannoli Cores

IMG_1143

I’ve been making cannoli for many years now. I started making cannoli by purchasing cheese and shells because you really can purchase good cheese and shells from nearly all the super markets that I used to go to on the east coast. All I had to do was just drain the cheese, flavor the cheese and pipe the cheese into the shells. I topped them with powdered sugar and a secret pinch of anisette sugar. When I moved to Arizona I noticed that the cheese from my local supermarkets were the big brands that were noticeably not as delicious (more processed tasting) with a grainy texture so I started making my own cheese. It’s pretty easy, you basically bring milk and cream to a slow boil and then add fresh lemon juice to curdle it and wah la you have cheese….not just cheese but great tasting cheese instead of forking crappy cheese.

It’s not impossible to find already made cannoli shells in Arizona but I did notice the super markets here don’t sell or make them and you have to go to specialty stores to find them. Cannoli shells already made are also very expensive. I’ve seen them for $1.00-$1.50 each without the filling so if you need 30 of them your spending over $30.-$45.00 just for small shells without filling.

I kept trying recipes to make them and after 5-6 recipes that didn’t work out as well as I wanted I developed my own recipe for cannoli that is posted on this site. Just search cannoli if you care to try my recipe. (a less detailed version is posted at the end of this post)

The next step in making cannoli was to find the best cannoli cores. I found that most were too big. Nobody really wants a giant cannoli. I had to find the right small cannoli cores. I make three flavors vanilla, chocolate and cinnamon  so I make small ones so people can try a few flavors.

Some cannoli cores I tried stayed hot so long you’d have to wait an hour to get the cannoli off the cores if you could get them off because they burnt on sometimes. After years of trying several the one I’m sticking with for the rest of my life are Fanara’s small cannoli cores. Although they aren’t the smallest they are the best because the cannoli shells come off easily off the cores always because they give and the aluminum cools quicker so I can keep the production going.

IMG_1145

You just squeeze the end and you can get them off.

IMG_1144

Making Cannoli Shells used to be a Forking Drudgery until I Found Fanara Cannoli Cores.

I am not Forking Paid or anything to post this. It’s the Forking Truth!

 The Forking Truth

The Forking Truth

For about 33 small cannoli (if your like me I didn’t seal a few right or I would have had about 37 small shells)

2 cups flour

2 Tablespoons butter -soft

2 Tablespoon sugar

2 pinch kosher salt

1/4 cup water

1/4 cup wine

1 beaten egg white

Use the yolk for sealing cannoli

need a little extra flour for rolling

and neutral oil to fry with

Finish with 10x sugar and just a pinch of anisette sugar