I recently made these cute stuffed potato mini potatoes. (The mini roasted potatoes got hallowed out and filled with Duchess Potatoes (Recipe is on my site)
The water that I boiled the potatoes got really thick and starchy so I saved it for making bread.
I winged making the bread but instead of water I used my starchy and kinda thick potato water instead of plain water.
I made one bread braided like a challah. (I do have a Challah recipe on my site that you can use if you care to)
It’s very tasty…….A little different than challah with less egg. I also used Italian Chestnut honey in it and it gives the bread another flavor.
With the other half of dough I made these vegetable and cheese breads in a cup cake pan.
roll out dough and top with fontina cheese
Topped the cheese with vegetables
Cut the dough in half long ways and rolled up like little jelly rolls in the cup cake pan and baked
They came out good too!
The next time you boil a bunch of potatoes you should save your potato water and make some yummy breads!
I came across these Chocolate Frosted Doughnut KitKats at my local Walmart Grocery and decided to give them a try. I wasn’t sure about trying them because I find that I usually only like half the flavors they make. This one I sure had my doubts but I haven’t tried a new flavor in a very long time so I tried anyway.
They are chocolate frosted up top and doughnut colored underneath..
They sort of smell like doughnuts……
My gosh….This actually taste like a chocolate frosted doughnut!
HOW THE FORK did they do that?
I do have to say that the Chocolate Doughnut KitKats are
Sometimes you go to a restaurant and try a dish that is so FORKING SCRUMPTIOUS it is just FANTABULOUS>>>You feel they deserve an award or prize for making something so over the top delicious————-Lemongrass & Lime is a Thai Bistro with two locations in Las Vegas Nevada. They have earned a “Best Of” by Las Vegas Review Journal and has also won GOLD as the 2023 Winner .
They do many great dishes but these Golden Pouches are so FORKING Fabulous they just might appeal to everyone out there.
They are little crisp rice paper pouches that contain mashed potatoes. They sit in this most amazing massaman curry accented with crispy shallots. It’s amazing! I’ve had them somewhere else and the sauce that sat in there was a different curry that wasn’t as delicious. Even my husband who hates most curries thinks that this is really delicious.
The Golden Pouches from Lemongrass and Lime is an “Official” FANTABULOUS Dish.
There are basically two kinds of burgers out there. The regular ones are made with commercial ground beef and the ones with better tasting patties are fresh ground in-house. I haven’t tried all the ground-in-house burgers in Vegas yet but they are the only ones I will eat. You really don’t go back to commercial beef after trying most ground in house burgers.
The burger above is the 10 oz. Market Street Burger from MRKT Sea & Land Restaurant at Aliante Casino/Hotel in North Las Vegas. This one was the most expensive of the burgers ($26. at the time of my visit) I was expecting it to be the best….
I asked about the patty and was only told that it was mostly filet mignon. This burger was white cheddar cheese (left off at my request because you taste the meat more without the cheese), caramelized onions, tomato, wild arugula, dijonaise, griddled potato bun, with parmesan garlic fries.
For whatever reason this burger today was juiceless and dry on the ends. It also lacked a good flavor. Possibly whoever was cooking might have squished all the juice and flavor out of the burger? Or maybe the blend of meat to fat ratio was off? Or maybe there is another reason??????????????? This burger is at the bottom of my ground-in-house-burger list. I should note that I did enjoy a steak dinner special here so I will come back to try a steak or fish next time.
MRKT – 7301 Aliante Pkwy North Las Vegas NV 702-692-7777
www.AlianteBoydGaming.com
At another Boyd restaurant called Carved Prime Rib at The Canney Casino/Hotel also in North Las Vegas……The ground- in -house PRIME Rib burger was very good. Also cheaper ($20. at the time of my visit).
This one is a 10 oz. ground-in-house prime rib burger patty with Swiss cheese (left off at my request to taste the beef better), mushrooms, onions, lettuce, tomato, pickles, brioche bun, skinny fries. This one is juicy and has a good flavor to it. Not crazy about the skinny fries but I have to give them credit for cooking them to perfection and serving an extra generous portion in a heated bowl that stayed hot the whole time.
Carved Prime Rib – 2121 E Craig Road North Las Vegas – 702- 507-5777
www.CanneryCasino.com and it takes you to www.CanneryBoydGaming.com
Jerry’s Famous Coffee Shop at Jerry’s Casino also offers a ground-in-house NYStrip & top round burgers in THREE different sizes. Below is a 1/2 lb burger with sweet potato fries.
It’s a pretty basic burger with nice grill marks. It t DOES have a nice burger taste. The roll is a little large for the burger but they get POINTS for serving a fresh baked bun from Jerry’s Bakery. I also note that the sweet potato fries today are especially good with a crisp exterior and a great sweet potato flavor……I don’t recall the exact price for the burger but remember that it was very reasonable.
So far the best two I’ve tried are next in no particular order. This one is the Signature Burger from Echo & Rig.
WOW! Now this burger gots lots of flavors……..Inside it is bib lettuce, heirloom tomato, red onion and aioli……the fries are a little dried out today but the burger today is super great! (at the time of my visit the price was only $17)
Echo and Rig 440 S Rampart Blvd Las Vegas NV – 702-489-3525
www.EchoandRig.com
The other really great burger (so far) was the smoked and grilled ground-in-house brisket burger from Soulbelly BBQ.
The brisket burger is served with American cheese special sauce and a pickle. An alternative suggested serving is topped with slaw that I got but also with special sauce. I think they cooked it slightly less than the medium I asked for but I do have to say that this is another FORKING Delicious burger full of all kinds of flavors. (at the time of my visit was only $18)
Soulbelly BBQ 1327 S Main St Las Vegas NV – 702-483-4404
www.SoulbellyBBQ.com
These were the ground-in-house burgers that I tried in Las Vegas……SO FAR. (P.S. I know there is a ground in house prime burger served at Summer House in The Durango)
My husband said that it was a good burger. I’ll have to try it next time.
I made the Cook’s Country Potato & Cheddar Pierogis again. (2+1/2 C. bread flour, 1 t. baking powder, 1 C. sour cream, 1 egg, 1 yolk, salt (in a mixer on medium/high 8 minutes and rest in the fridge) The filling is 1 pound boiled potatoes smashed with 4 ounces of cheddar, 2 T. butter, salt, pepper.
I did all that. Dough mixture in 3 balls to roll out. (below is one of the 3) Then I put like a 1/2 meatball size of filling in each.
Fold them up starting in the middle.
Pinch them shut.
Boiled them in salted water till they float.
Then I fried them in butter with some canola oil added.
They came out nice.
I tried to re-roll my scrapes but the dough was too tough for me to roll. I also had some leftover filling so I got the idea for gnocchi.
At first it seemed impossible to combine the too so I took a break.
After about 30 minutes it was like magic and I could mix them together.
I added more cheddar.
Then I added flour…(but I din’t use all the flour I added)…I used just enough till it felt right.
I rolled around 4 logs that I cut up like this.
Boiled them in salted water.
Tasted one……..They have multiple textures…..like a noodle wrapped around a gnocchi, wrapped around mashed potato……If you look real close you can see they are almost jellyroll-like…….For my taste they need a little roasting SO I added butter and put them on the top rack of a 350F oven for around 45 minutes.
Cheddar Potato Pierogi Gnocchi
Something you can do if you have Pasta Scraps and filling. More can be done at this point. Since they are buttery and cheesy I think I’ll serve them mixed with vegetables. I think they’d be a good dumpling in a tomato or broccoli soup. Another idea can be baking them in a casserole.
I haven’t bought a bag of plain M&M’s in a long time until today…..I tried a few and instantly I noticed a difference………They don’t feel or taste the same in my mouth……..I know they are smaller…….I noticed less chocolate when I suck the shells off. Also the ratio is different………Less chocolate makes them seem more sweet and less chocolatey. Then I let my husband try some. He said, “are these the tiny ones?”…..WTFork! Then I went to the internet and found this from wwwFasioncoached.com.
I also found this.
In May 2014 I noticed a few changes in Peanut M&M’s and so far 16 wrote to me and agreed.
This is my May 2014 photo of Peanut M&M’s (above and below)
I happened to pick of some peanut M&M’s recently. Let’s see if they are similar to the 2014 ones. (the photo below)
You know…I think they are even slightly smaller than before……
Here’s a sampling in no partial order of recipes that would be FORKING GREAT for Thanksgiving. Up above is Milk Street’s version of Vivian Howard’s Sweet Fresh Corn Pudding. This is really incredible……….I really mean it!
Parmesan and Potato Mousse with Parmesan Crisps Potato Cannoli Potatoes Anna StyleDuchess Potatoes (The Special Occasion Potato)Sous Vide Turkey Breast
(By the way – I insist that you must brine your turkey…..or do what I do for Thanksgiving…CHEAT and buy an already brined turkey from Trader Joes either wet brined or kosher dry brined…It’s really worth it!) (Who has room to brine at Thanksgiving time?) I FORKING KNOW WHAT I’M TALKING ABOUT….after all I did get paid to cook Thanksgiving for 500 people back in the day…..I did the turkeys, potatoes, sauce, and vegetables all by myself too…..This sous vide turkey is perfection……..nuff said.
Forking EZ Oven Fried Turkey Wings
So tasty it could be favorite part of the turkey.
Crispy Turkey SkinTurkey Stock
Turkey legs with thighs – I normally just stew them…….till they fall apart. Then I pull the meat.
This is a masterpiece….The turkey is glistening full of turkey juice…..I don’t mean to brag but this is masterfully incredible.
It really is this juicy cold.
Balsamic Cipollini Onion and Cranberry Gravy (this is cold in the picture)Acorn Squash with Cranberry Mango Habanero Sauce and Blue CheeseSpiced Custard Filled Acorn Squash with Maple Bourbon WalnutsCranberry Mango Habanero SauceCranberry Sauce with Hibiscus Moist Fresh Herb Turkey StuffingZippy but Delicious Corn Bread StuffingMushroom Chestnut and Fig Bread StuffingChanterelle Bread StuffingGochujang Roast Chicken with Kimchi Rice Stuffing and Crispy Skin (The same can be done with turkey)Brussels Sprouts Baba GanoushMomofuku STYLE Brussels Sprouts with Fish Sauce Vinaigrette and Shivhimi Togatashi Pop Corn Five-Spice Butternut Squash in Cheesy Custard Butternut Squash and Fondue Pie with Pickled Peppers Roasted Sweet Potatoes, Green Onions, Calabrian Chili, Figs with Reduced Balsamic Sweet Potato Ravioli with Beet Puree Kabocha Squash Cake with Chocolate Drizzle and ChestnutsOnion RollsFour Ingredient RollsButternut Squash Cinnamon RollsPurple Sweet Potato Blackberry Pie with Coconut/Almond Crust
I came across this cookie recipe on Pinterest. It sounded too easy to be true. So I did a little research. I can’t find this exact recipe on the Martha Steward website so I don’t know if it is truly her recipe but I can tell you several bloggers credit her for this recipe. Since it’s so easy and has so few ingredients I gave it a try. This recipe makes around 12 cookies I got 16 out of mine.
MY FORKING thoughts may differ from your FORKING thoughts on these cookies. They look interesting but I HATE THEM and have to throw them out. They smell good. They smell exactly like the chestnut honey I used to make them. They taste like hard caramel that sticks to your teeth. They stick to your teeth and I think that is gross. I was going to drizzle them with chocolate…..but won’t now because they are in the trash.
Ingredients for 12-16 cookies
2 Tablespoons butter
2 Tablespoons light brown sugar
1 + 1/2 Tablespoon honey
2 Tablespoons flour
pinch salt
Directions
Preheat oven to 375 degrees F.
Melt the butter, sugar, and honey together. Add the flour and salt.
Do 1/2 teaspoons on parchment or silicon mat.
Bake until golden (about 6 minutes.)
I didn’t space them enough and a few stuck together. I tried a small end that broke off.
I don’t care for them. But people who love hard caramels might like them.
I showed them to my dogs.
Don’t worry I didn’t give my dogs any. I don’t want them to damage their teeth.
Those were my FORKING Thoughts on the Maybe Martha Stewart’s Honey Florentines recipe.
I do note that YOUR FORKING THOUGHTS may indeed differ.
This is a collection of the most frightful horrifying foods served to us in Las Vegas Nevada in no particular order. OK my claws are out and here it is…….
At Casa Don Jaun downtown besides cold chips that seemed purchased and oregano laced salsa I tried a chicken fajita salad. I got an uninspired warm salad that was topped with onions, peppers, tomatoes, and chicken that was drowning in salty soy sauce. Oh and a glob of guacamole. YUK! It tasted like they used half a bottle of soy sauce to make this.
The chicken ramen was made with good chicken but the broth was below standard. It tasted like some sort of instant broth with added salt. This was absolutely terrible and most of the ramen they offer at this restaurant is made with this too. I had the chicken ramen. Not all but most of the ramen they offer is a combination of pork and chicken broth.
At Victories Cafe in The Cannery besides being served over microwaved rolls that turned hard……I tried the Asian Chicken Salad. The chicken had a weird texture…..It was tender but unusually dry??????But it was the sauce on it that made me gag….It was very sweet…It just didn’t taste good.
The rice was good from Little Hong Kong but everything else was below standard……My husband tried the Szechwan beef that was hard and chewy in a sauce that we didn’t care for….Sadly we tried Mandarin hot braised vegetables and they were in the same exact sauce as the Szechwan beef. Maybe the worst dish we had there was the vinegar marinated milkfish…..I had Caribbean vinegar marinated fish before that was delicious. The fish dish from Little Hong Kong has all dried out and chewy and only tasted like old fish and vinegar…….
Sometimes you get bad food at food festivals.
Recently at the USA Today Wine and Food Festival I tried this piece of beef from Kusa Nori……Somehow they made this saltier than salt….I thought I was going to be sick after tasting it..
Same thing happened at the Great Las Vegas Taco Festival.
I wasn’t able to eat either of these tacos from El Fuego. They were so over salted that to me they weren’t edible.
Back to restaurants
EllaEm’s Soul Food won a Best of Vegas Award so I thought they’d be good. OK maybe it’s my bad for trying the fish…..(not the best) but you can clearly see problems with most of the sides. I had mixed vegetables that look like from frozen that have nothing added to them. In the middle are sweet potatoes that are sweet beyond belief. To the right is macaroni and cheese that is all dried out. My husband also had a very dried out chicken fried steak.
Bob Taylor’s Ranch House might be one of the oldest Steak Houses in Las Vegas. My husband found out that his burger was thrown on the grill from frozen. He asked for medium – rare but he got grey in the center and all dried out. I tried the BBQ chicken salad. They did give me tender chicken but it was covered in a cloyingly sweet bbq sauce and was served over warm soggy iceberg lettuce.
We had a good visit to Secret of Siam Thai Restaurant so I wanted to go back because they offer a lot of different fish dishes on their menu. I tried the green Apple Pompano……The slaw that came with it was delicious……..but……
The fish was horrifying…….It came out like they boiled it in glue. I dug and dug with my fork and it was next to impossible to get flesh to eat….But when I managed to get a small morsel……..ICK!
It’s FORKING gross…..It’s that old fish taste.
That was The Halloween 2023 Special Edition of The FORKING Truth where I shared the most frightful, horrifying foods served to me in Las Vegas NV.
Have something good and don’t go hungry on Halloween.
Van Leeuwen makes higher and high quality packaged French Style ice creams (French style is richer from egg yolks….extra fattening). Usually I find their higher quality ice creams at my local Sprouts Grocery. The Pistachio flavor only has three or four ingredients in it. I usually find the unusual limited flavors of Van Leeuwen Ice Creams at my local Walmart freezer. I came across the limited edition malted milk shake with Idaho Potato French Fries at my local Walmart so I thought I’d give this one a try.
I open it up.
I don’t see much of anything but it is the perfect eating temperature.
The texture does differ from other Van Leeuwen Ice Creams I’ve tried….This one seems more whipped and airy. YUMMMMM the taste of the malted milk is very good……unitil I hit a small chunk of cold hard French Fry. But the creamy part really is very good……..Then you get a small piece of cold fry and it sucks……..It is weird……..The flavors and textures don’t work together….but for some odd reason I felt the need to try it……….This would be really amazing if they replaced the cold hard fries with lightly crushed malt balls…….WHY-THE-FORK didn’t they do that? ……..?????????
Well those were my FORKING Thoughts on Limited Edition Malted Milkshake and Idaho French Fries French Ice Cream.
