Casa Filipino Restaurant and Bake Shop Phoenix AZ A Forking Experience like no Other

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When you walk into Casa Filipina in Phoenix Arizona you step into a small bake shop and enter into what looks like a older banquet hall with numbered tables and a musician corner.

I’m not real familiar with Filipino Food although I know it’s cuisine is sort of Asian, Indian, Latin and American influenced. I also know some but not all dishes include organ meat, uncommon animal parts and blood.

I asked my waiter what spices are used for the Filipino Chicken Dish called Chicken Inasal. I just wondered what it would taste like….Instead of telling me what spices are used he says, “I don’t know but it’s a good choice.” I order it anyway….

Then all of a sudden….

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Our waiter just starts up with a forking Karaoke Machine and starts singing “Love is a many splendid thing” and many other Frank Sinatra tunes followed.

This was kind of neat but also forking strange. The waiter actually had a forking great voice and was good enough to be a professional singer.

My husband’s meal arrives.

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It’s called Beef Kalderetta. It’s basically a tender beef stew. The beef is tender and is infused with flavors. The onions lacked caramelization that was noted on the menu, “topped with caramelized onions and potatoes”. The fries were a surprise as we guessed the stew would be prepared with a potato. It tasted like something anybody’s grandmother would make but served with rice and Asian flavored noodles that contained a piece of carrot and some chicken meat.

At least ten minutes goes by and then my meal arrives during a Frank Sinatra number.

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Chicken Inasal

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The chicken seemed marinated in lime, vinegar and annato. The chicken was falling apart tender and a vinegary soy sauce was served on the side for dipping. Annato rice and Asian flavored noodles spiked with chicken meat and a piece of carrot were served on the side and all the food was served over some sort of leaf.

We order two desserts because the Phoenix New Times wrote this year that this restaurant serves up some of the very best baked goods in the metro Phoenix Area. They are officially on a top 10 list this year.

We order a mango and a ube (purple yam) tart.

Mango and Ube Tart from Casa Filipina Phoenix AZ

Mango and Ube Tart from Casa Filipina Phoenix AZ

I notice that the Ube tart looks very dry.

We tried to eat the desserts but neither of us could penetrate either dessert with a forking fork. I’m NOT talking about the crust. The FORKING CENTERS can’t be penetrated with a fork. The filling from these tarts can be used to fill forking pot holes in the road.

Needed  a forking  jack hammer.

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My husband breaks the desserts apart with his hands.

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The desserts are inedible. I reckon the people at The Phoenix New Times didn’t try the desserts I tried. Or maybe they forking  like the desserts this way? Who the FORK knows?

We called a waitress over told her about the desserts and she told us the manager would speak with us.

He said nothing is wrong with his desserts and they are just cold. To me that was a weird thing to say. He should have said something like I’ll fix them for you….

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I’m forking thinking if his tarts need to be heated up well then why weren’t they served heated up? Am I suppose to heat them up myself sitting on them with my forking butt or perhaps I should have   my own portable forking heat source?

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He serves us a new ube tart that is good but our dry inedible mango tart is still on the table.

We ask for the check…pay…and leave.

As we walk out the door the manager comes running out after us.

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He says you didn’t have to forking pay for the desserts.

The desserts were on our check and nobody said to us that we didn’t have to pay so we forking paid.

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Guess we needed forking telepathic powers to know what the fork the manager was thinking. I guess he meant to take the desserts off the check. He just forgot.

Casa Filipina serves up some tasty homestyle foods and offers weekend all day entertainment. We actually had fun dining here and now have a funny story to remember about the dessert.

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I already forking told you about the desserts I tried so I would be too frightened to try a dessert from here again.

Casa Filipina Restaurant and Bake Shop….It was a Forking Experience like No Other.

If you want more information on Casa Filipina Restaurant and Bake Shop in Phoenix AZ visit www.CasaFilipina.com

Rated 1/2 a Fork because it's a mix of good and not so good

Rated 1/2 a Fork because it was a mix of good and not so good

This is tasty and that's The Forking Truth

The Forking Truth

 

 

 

Fat Free Healthier Horseradish Potato Salad Recipe

Fat Free Healthier Horseradish Potato Salad

Fat Free Healthier Horseradish Potato Salad

It’s very easy to prepare delicious foods using indulgent ingredients like butter, cheese, heavy cream and bunches of others favorites. When you try to prepare your foods low fat you have to bump up the flavors and use a few tricks.

I used waxy red skin less starchy potatoes for this potato salad and instead of boiling the potatoes I roasted them in the oven with a minimal amount of cooking spray till fork tender so they won’t absorb as much dressing as boiled potatoes. The dressing is made from 10 calorie a Tablespoon Fat Free Mayo, Non-Fat Greek Yogurt,  jarred horseradish and dijon mustard. To infuse flavor to the potatoes I added two Tablespoons of Apple Cider Vinegar to bump up the flavor that’s missing from the non-fat dressing. When cooking very low fat you have to be selective about the salt and pepper you use. Sea Salt is the best tasting salt that I know of and Tellicherry is the best tasting of the black peppercorns I know of.

Significate reduction in fat, calories and carbs verses regular full fat recipes.

Mayonnaise          Kraft FF Mayo           Sour Cream                 Non-Fat Greek Yogurt

 

calories1/2 cup   458                    88                               246                                   60

fat                    39.24 g                    3.2                              24.1                                   0

carbs               28.08                        8                                 4.91                                  4.5

 

So here it is……

Ingredients for 8 servings

2 lbs red potatoes washed, cut in fork friendly sized cubes

2 Tablespoons apple cider vinegar

1/2 teaspoon fresh ground sea salt (or to taste)

1/3 teaspoon fresh ground tellichery black pepper (or to taste)

1 celery rib/stalk fine chopped

3 scallions chopped well

1 teaspoon fresh dill chopped well

2 Tablespoons fresh parsley chopped

1/2 cup fat free mayonnaise (I used Kraft Brand that’s only 10 calories a Tablespoon)

1/2 cup non-fat Greek Yogurt

1/4 cup plus 2 Tablespoons horseradish (from a jar)

1 Tablespoon dijon mustard

non-stick cooking spray

Directions

Turn on your oven to 350 degrees F. Get your baking sheet and lightly spray with non-stick cooking spray. Apply potatoes to pan and lightly spray the tops of the potatoes. Roast in oven till fork tender or about an hour depending on your oven.

Make sauce-

In a small bowl mix together the mayo, yogurt, horseradish and dijon and set to side.

If you didn’t alway chop your scallions, parsley, celery, dill do it now or just place them in your bigger bowl for mixing.

When your potatoes are done…….

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season them with your salt and pepper and while warm put them in your mixing bowl with the vegetables and sprinkle the vinegar on the potatoes to season them further.

Mix well

Lastly mix in dressing and adjust seasonings as you like.

Fat Free Healthier Horseradish Potato Salad

Fat Free Healthier Horseradish Potato Salad

Serve Chilled. The potatoes almost taste buttered and you get all that creamy horseradish flavor. This doesn’t taste fat free at all. If you like horseradish and potatoes you should enjoy this recipe. I thought this salad really needed a day for the flavors to marry well.

This is tasty and that's The Forking Truth

This is tasty and that’s The Forking Truth

 

 

Chocolate Pots de Creme Recipe

Chocolate Pots de Creme

Chocolate Pots de Creme

This recipe is adapted from Food Network Magazine.

Pots de Creme is the ultimate chocolate pudding. If you like chocolate you will forking love this recipe. It’s dense and smooth and so chocolatey. I’ve found that this is a crowd pleaser. It’s the best forking chocolate pudding in the whole world kind of chocolate pudding. You can make Pots de Creme in an oven with a water bath but this recipe I like better.  I slightly changed this recipe from Food Network Magazine. I found that this is the best way to make Pots de Creme because it’s fool prof and anybody can make this indulgent delicious dessert.

Ingredients makes about 8 servings

12 oz semi sweet chocolate chopped or just use semi sweet chocolate chips and purchase a quality brand

1 1/2 cups whole milk

1 cup heavy cream

6 extra large egg yolks

5 Tablespoons sugar

1/4 teaspoon kosher or sea salt

Directions

Put chocolate in a container that holds your blending wand or a blender. Whisk milk, cream, yolks and sugar in a sauce pan over medium heat until thickened and almost boiling. Pour mixture over the chocolate and blend. Pour into cups and chill in refrigerator over night.

You want to serve these topped with whipped cream. I found that guest prefer to use a can of Ready Whip but for home use you will want to prepare your own fresh whipped cream.

You only need 1/2 cup heavy cream and 1 Tablespoon 10x sugar and just whip it. Wa la Whipped Cream!

Have a taste

Have a taste

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It’s normally served in a coffee kind of cup but I only have 4 because I don’t drink coffee so…. I think Espresso Cups would be idea to use.

Chocolate Pots de Creme

Chocolate Pots de Creme

This is FORKING AWSOME and that's The Forking Truth

This is FORKING AWSOME and that’s The Forking Truth

Forking Dining with Dogs at Cucina Tagliani Glendale AZ December 2015

On the way to Cucina Tagliani

On the way to Cucina Tagliani

Our adventure starts with a fun car ride and the cute three year old on the left starts crying she is so happy when she sees the parking lot because she anticipates some yummy food and fun. The 14 and 1/2 year old is still feeling fine and living life despite his condition of cancer.

We visit this restaurant often because of the location, the budget pricing, the friendly staff,  great service, the dog friendly patio and the tasty food. One of the things that makes this budget American Italian Restaurant better than the others are all the vegetable selections they offer. I like that you can also substitute spaghetti squash for pasta in most dishes. They also offer a few heathy seafood dishes with very reasonable pricing.

We pick a comfortable table and the Cucina Tagliani Staff is quick to bring the dogs water and  the table a hot basket of garlic toast.

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We order big happy hour priced glasses of wine and then decide on dinner.

I picked a dinner I haven’t had before at Cucina Tagliani, it was the Chicken Piccata.

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I had it over spaghetti squash instead of pasta and it was pretty darn tasty and not too heavy. The white meat chicken was moist and flavorful. I liked the fresh basil in this dish and the bright lemon flavor in the sauce. My buddies thought the chicken was good too.

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My husband had the Papa’s Special. It’s enough forking food to feed a small family. It’s two spinach manicotti’s, veal parmigiana, and a full size sausage lasagna bubbling with molten cheese.

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"He he I'm close to the good stuff"

“Tee he I’m close to the good stuff”

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“HEY! Your NOT going to eat all that Forking Food without me.”

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“Much Better Now” Veal is so tender and forking tasty.”

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“My other favorite is the Sausage Lasagna…I could Forking eat that any day.”

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I forking love coming here. It’s the best!

The nice folks at Cucina Tagliani sent us a coupon for complimentary dessert so we had a piece of chocolate marscapone cake.

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It was moist and chocolatey and not too sweet. It’s one of the best chocolate cakes I had out!

20% off Gift Cards are available for purchase at Costco. Cucina Tagliani also offers a dining card that periodically gives you extra discounts and offers via email.

Cucina Tagliani is worth a fork if you are in the area.

Your not going to drive across town to dine here but if your in the neighborhood this place is suggested.

Your not going to drive across town to dine here but if your in the neighborhood this place is suggested.

For most information on Cucina Tagliani visit www.CucinaTagliani.com

 The Forking Truth

The Forking Truth

"We got to go to Leo's BBQ again too!"

“We got to go to Leo’s Island BBQ again in December too!” “We ate crispy grilled maui maui fish and some BBQ.”

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“Hopefully we will go to more forking places to eat in 2016.”

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“2015 was a good year. I wonder where we’re going to forking eat next?”

 

Blue Ribbon Pickles a Yahoo Master Class Recipe Chef Thomas Keller’s Favorite

After 5 Days

After 5 Days

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According to Yahoo under their Master Class Recipes They Claim that this is Chef Thomas Keller’s Favorite Pickle Recipe. The recipe is actually by Betty Breeden who is the grandmother of  The French Laundry’s Chef de Cuisine David Breeden.

Chef Keller’s Restaurants have been using this recipe for a number of years now and now you can too!

Any who it goes like this…

Ingredients for about 10 servings

4 cups water

1 cup white vinegar

1/4 cup sugar

1 Tablespoon yellow mustard seeds

1 Tablespoon tellicherry peppercorns

1 teaspoon chili flakes

1 teaspoon allspice

1 teaspoon star anise

1 teaspoon coriander

2 celery stalk to fit in jar

4 garlic cloves -pealed and cut in halves

3 sprigs dill

2 lbs. cucumbers- washed well with blossom ends cut off.

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Directions

In large pot bring water, vinegar, sugar and salt to a boil staring to dissolve sugar and salt. Add remaining ingredients and steep for 30 minutes. Pour over cucumbers and let sit 5 days but best after 3 weeks.

We’ll see how it comes out!

After 5 Days

After 5 Days

I taste them after 5 days. These pickles are uniquely flavored. Kind of complex. The spices hit you first. The garlic and pepper hit you afterwards. They are nothing like a dill pickle. Very uniquely flavored. Don’t think they will be around for three weeks.

 The Forking Truth

The Forking Truth

 

 

Some of my Forking Favorites I Cooked in 2015

 

Pizza with Heirloom Tomatoes

Pizza with Heirloom Tomatoes

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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

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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

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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

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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

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Cannoli in Chocolate, Vanila and Cinnamon

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Chef Thomas Keller’s Bouchons

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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

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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.

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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.

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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.

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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.

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Do – Cancel your gathering and reschedule.

 

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

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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

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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.

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

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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

 

WTFork is Yuzu?

Yuzu Fruit

Yuzu Fruit

According to www.fruitsinfo.com The Yuzu is a hybrid of the mandarin and the papeda (a bitter primitive citrus). The aromatic Yuzu is considered to be the most important fruit in Asia.

The Yuzu is believed to contain many health benefits.

Lots of vitamin C

Great for your skin

Burns fat

Vitamin P for Blood flow

The Yuzu I tried that is pictured above was sour but not an unpleasant sour like a white grapefruit. More like an orange zest kind of sour. I thought the juice was good over fish.

 The Forking Truth

The Forking Truth

KitchenAid Spiralizer Attachment Verses The Padero Spiral Vegetable Slicer

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The KitchenAid Spiralizer Attachment cost between $75.00 (Kohls) up to $149.00 (Macy’s) depending on where you shop and averages at $129.00 (almost everywhere). The Padero Spiral Vegetable Slicer cost around $30.00. (I’ve seen look-a-likes that cost less and might not work as well?)

The Pros

1- It’s a KichenAid Product that mostly metal with some plastic parts -Padero is mostly plastic with some metal.

2- It’s easy to clean – As is the Padero.

3-It has a peeler attachment – The Padero does not peal.

4-It makes a nice shape spiral for frying. – The Padero makes slightly thinner spirals.

The Cons

1-It cost more than the Padero Spiral Vegetable Slicer

2- It doesn’t do angel hair strands like the Padero

3-Odd shape potatoes don’t spiralize unlike the when using the Padero

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Potato that I couldn't Spiral cut from KitchenAid I could use in the Padero

Potato that I couldn’t Spiral cut from KitchenAid I could use in the Padero

4-Potatoes that are medium/large and larger need to be cut down because they don’t fit in. The Padero  can slide to do a larger potato or squash.

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5- I wasted some potatoes that I tried to spiralize and the waste splattered all over my counter.

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Well the forking truth is that the Padero doesn’t look as cool as the KichenAid Attachment and how long it will last against the KitchenAid Attachment I don’t know. It also doesn’t peal but for me it works better and more efficient.

So I already Forking Returned the KitchenAid Spiralizer Attachment.

I can’t say it’s not worth a fork because it can spiralize nicely under the right conditions.

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 The Forking Truth

The Forking Truth