Rosemary Infused Chicken Recipe

One of my favorite ways to prepare chicken is to infuse it with rosemary.

You can use any kind of forking chicken. I usually use boneless thighs for this one.

Take your chicken and place in a plastic bag and lightly pound it on both sides.

Now make like your rough sewing the rosemary threw the chicken starting from the base of the rosemary sprig.

Season your chicken on both sides with fresh ground sea salt, fresh ground black pepper and lightly flour the chicken on both sides with a healthy better tasting flour like kamut, farro, spelt or mung bean flour.

Get your fry pan on medium high heat and lightly spray it with nonstick cooking spray.

When the pan looks heated place the chicken in the pan and cover with aluminum foil.

Depending on the size of your chicken thighs you will need 5-7 minutes on the one side and 4-6 minutes on the other side.

Now you make some sort of pan sauce after the chicken is cooked.

To your pan you deglaze it with white wine or lemon juice or a little of both scraping the bottom of the pan. Maybe a little water or chicken stock, maybe the flour and seasoning that fell off the chicken to thicken. If you used thighs butter isn’t necessary because flavorful fat will come out in the pan. You might need a tiny bit of chicken base to boost the flavor. Add a little oregano maybe and adjust seasoning to your liking.

You can use other herbs.

I did a similar dish with lemongrass.

Peal of the dry parts of the lemongrass and slash it up a little. You will need a knife to make little slits in the chicken. Season with sea salt and fresh ground pepper. Flour.

I threw garlic, a thai chili, and some ginger in the pan. I made a pan sauce with chicken broth and a little light coconut milk and added some basil. This came out tasty and flavorful with moist flavorful chicken.

Forking Good!

Your Food Might NOT Be What You Forking Think It Is

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Food manufacturers get forking sued because they put things on their labels that isn’t forking true and the other problem is that they don’t tell you what’s actually in the product.

According to Top Class Actions Diamond Foods labeled several varieties of their Kettle Tias Tortilla Chips as “All Natural” although they contain the synthetic Maltodextrin and Dextrose.

The FDA has no definition of what is forking “natural” according to naturalnews.com.

Tropicana markets it’s orange juice as “Fresh from the Grove” “Great tasting 100% Juice” BUT THE FORKING TRUTH is that it’s heavily processed with added chemically engineered flavor packs.

Besides no longer going snap, crackle and POP! No forking person would ever guess that this forking box of Rice Krispies has unidentified animal in it that’s possibly liver or kidneys in this box of cereal. I forking purchased this box and noticed it didn’t have any mark for dairy or kosher or vegetarian so I thought that was odd and I read the ingredients and nothing seemed unknown at all. I forking called up Kellogg’s myself and asked them if the cereal was vegetarian. I was told the Riboflavin was sourced from an unidentified animal. I looked up riboflavin and found out it comes from Livers or Kidneys from animals.

Uncertified V for vegan and uncertified K for Kosher appear on food packaging. I was told it’s legal for manufacturers to do so. The Gelatin box below has an uncertified K and is not kosher although the misguided or forking stupid manufacturer believes the product is kosher.

Pork can never be forking kosher.

Maybe some day someone will chemically change forking lumps of poop into meatloaf and tell you it’s not poop. How the fork would THAT go over?

Certified Vegan and Vegetarian Symbols.

Vegan and Vegetarian Symbols

Certified Kosher Symbols.

Kosher Symbols

If you purchased processed bread and baked goods you might be purchasing L-Cysteine. Anything made with common L-cysteine also not Halal, Not vegetarian, Not Vegan and Not Kosher.

I wrote about FORKING L-Cysteine a few post back. It’s crazy that people would use such a thing. I do understand it’s possible that it might be needed in certain countries that are very poor where people are starving but it shouldn’t show up in the United States.

The one that I can’t get the fork over…..is another WTFork.

This is Forked Up!

If it’s listed on your food label it’s listed as “Natural Flavor” and that’s because IT IS natural flavor but what they don’t tell you is that it is called Castoreum. It’s the secretion from the castor sacs of beavers. It’s the scent gland located by the beaver’s anus and the very strong scented liquid gets mixed with beaver urine and most of it’s food use is for flavoring vanilla, strawberry or raspberry items. Only a trace amount is needed. I have no FORKING idea why someone would want to eat castoreum and why the FORK that person would think other people would want to eat it.

Packages that are marked Vegan, Vegetarian or kosher don’t contain castoreum.

It doesn’t forking matter if you read the label. Your Food Might Not Be What You Forking Think It Is!

Forking Truth

Stop #4 The Search for Lox in Metro Phoenix AZ …Mission Complete

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The Smoked Fish Supreme Platter from Scott’s Generations Restaurant Phoenix AZ

I had to forking eat my way threw three other delis (* see the other searches Stop #1, #2 & #3 The Search for Lox if you forking care too) until I just discovered Scott’s Generations in Phoenix AZ. My forking goal was to find a deli that had very good lox and tasty pastrami that’s seasoned in a similar way to what I used to eat back east.

As I walked into Scott’s I noticed the decor is a little dated and so were most of the help but they had a current grade “A” health inspection so that was forking OK with me.

The menu is very large and they offered far more fish items than I’ve ever seen on any deli menu before. I also noticed that they offer both the belly lox and the nova.

I went with the smoked fish supreme platter with a choice of three of the many fish they offer. I did ask for belly lox but they were out of it so I went with the nova.

I received fresh hand carved Nova Scotia Lox of very good quality. (Bingo) The white fish was outstanding and the sturgeon was good. I think anyone would like the meaty sturgeon even if you don’t usually eat fish. I don’t know how the sturgeon compares to other places because I haven’t eaten much sturgeon since it can run $70.00 a forken pound. The pickles were fresh crisp and garlicy. The potato salad and cole were nicely flavored and fresh but a little drippy. The everything bagel was unusual but good. It was more like a very oniony bagel with a little everything topping. My platter was very large and I took enough home for another meal.

My husband had The #5 “Harvey” Triple Decker.

#5 “Harvey” Triple Decker from Scott’s Generations Phoenix AZ

All three meats Turkey, Corned Beef & Pastrami seemed freshly prepared. The turkey tasted like fresh carved turkey, The corned beef was good. The Pastrami was very good and tasted like regular pastrami you’d get back east. It’s not the hand sliced kind but this pastrami from Scott’s is very good and the most authentic tasting I had in a long time. The sandwich platter came with a forking mountain of what seemed like fresh cut red potato fries, crispy zesty pickles and fresh cole slaw.

I recently seen the new movie called “Deli Man” and after that had a very strong desire for deli food.

Deli Food is made by people who are preserving history. “The cuisine of the Delicatessen comes from a world that no longer exists” (from the movie “Deli Man”)…

Scott’s is the best East Coast Style Deli in the Metro Phoenix Area to me at this forking moment.

Worth a Fork!

Forking Truth

Forking Tiny tables and an Inexperienced Hostess Story

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I find that service from newly opened restaurants usually isn’t smooth and something will always happen.

We dined at a newly opened restaurant in Glendale AZ. We were about to forking leave after we were seated because someone turned up the music to an uncomfortable level. My head was forking pounding. Eventually the music did get turned down so we stayed.

We dined at a pizza place and ordered individual pizzas. The pizzas arrive and they were good. They both had nice light crispy crust and were topped with quality toppings and were tasty.

What forking bothered us most about our dining exsperience was not the food or our server but the hostess.

The dining room was basically forking empty. Only us and a single man were seated in the dining room.

Then the hostess comes up to us and starts removing half our table that she sat us at and forking says something like she needs to table to seat a party of five next to us. We didn’t pick this table she sat us there. This was two two-tops that were pushed together.

The whole place is forking EMPTY and I counted at least forking TWELVE people standing around that looked like wait staff so it’s not like they only had one server on.

She could have forking sat the party of five to our other side or anywhere else in the FORKING dining room but NO she has to disturb us….the only forking people in the room since the single man left by this time. It’s not that I minded having a table next to us. It only was a problem because the tables are very small.

I didn’t finish my forking pizza so I had a box and made the mistake about ordering dessert. I found out latter this was a mistake because the table wasn’t big enough to hold a small pizza box and a dessert plate.

Someone runs out our dessert to us and says something like,”I don’t know what this is but here it is”. I feel bad for that guy because the restaurant didn’t train him in what he was serving.

The dessert was a mistake to order because we didn’t have room on the small table with the box for forking dessert. My husband insisted we couldn’t put it on top of the box because the box was hot.

We stuck our box on the empty table on our other side so we could eat the forking dessert.

And THEN the forking hostess sits a forking people at that forking table on our other forking side so we have to pick up the forking box.

Tiny tables and an inexperienced hostess doesn’t usually add up to the greatest dining exsperience.

Forking Truth

Some Stuff that I saw at the Asian Market

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I can’t tell you what the box says but these sure look like forking Oreos.

Some sort of boxed soft chocolate chip cookies.

PO – T- U? Pooh- TEE-U? Forking Cheese Stuffed Crackers.

Real Moon Pies?

Sweet Pumpkin Yam Tea?

Instant Coffee.

O!Karto – Italian Gratin Potato Chips made in Korea?

Wasabi Corn Puffs. (Watch out Lay’s!)

Water Buffalo and Cow Butter?

And

Israeli Couscous that’s really Israeli.

Forking Truth

Are YOU a Forking SUPER-TASTER?

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According to Popular Science people with lots of taste buds are forking super tasters.

Not only does this super tasting ability have to do with the amount of taste buds but it also has to do with the way your taste buds work or their ability to detect different molecules.

It’s forking somewhere in the brain we get the message that recognizes bitter, sweet, salty, sour and umami (savory).

Also some of this is genetic. People from Malaria-Infested parts of the world tend to carry a gene that makes them less sensitive to bitter. (I didn’t forking make this up…Read it your forking self from Popular Science)

According to supertaster.com Super-Tasters have a hard time and much less of a preference towards consuming-

Raw Broccoli

Grapefruit Juice

Coffee

Dark Chocolate

Fatty Foods

Sugary Foods

Scientific American reports that super-tasters just taste these foods much stronger than other people.

Wikipedia’s list of foods that super-tasters are sensitive towards and prefer not to consume foods that are-

Brussels Sprouts

Cabbage

Kale

Coffee

Grapefruit Juice

Cheddar Cheese (no whey!)

According to some of the references. People who are not sensitive to the above forking lists are non-tasters but people do fall in-between.

I have found some of this information BUT NOT ALL is linked to purchasing forking taste kits to find out if your a super-taster, a non-taster or somewhere in-between.

Are YOU a Forking SUPER-TASTER?

Forking Truth

Healthier Tastier Spinach Fontina Poppers Recipe

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Spinach Fontina Poppers

These poppers are absolutely FORKING delicious. They are healthier and easier than regular poppers because they lack frying and breading and are mostly healthy fresh vegetables with only a small amount of flavorful cheese and seasonings. They are very flavorful and have the just right textures. You won’t miss the frying one forking bit.

To prepare delicious spinach is key.

For delicious spinach you need regular fresh spinach and not forking baby spinach because baby spinach lacks flavor.

Clean your spinach and rough cut smaller including a most of the stems. For each large bunch of spinach you need about half an onion sliced very thin and add your spinach and onion to vegetable stock and bring to boil and let simmer a few minutes.

Drain.

Add a big splash or two of extra virgin olive oil, some fresh ground sea salt, fresh ground black pepper and between 1/2-1 clove of garlic smashed or grounded up in to your spinach mixture.

Wash up some sweet crispy mini bell peppers and cut in half. Remove core and seeds if you forking see any.

Stuff with some spinach mixture and a small chunk of fontina cheese.

Very lightly sprinkle the tops of the stuffed poppers with fresh ground sea salt, fresh ground black pepper, oregano, basil, micro pinch of rosemary, micro pinch of granulated garlic.

Place on lightly oiled baking pan and roast in a 400 degree oven till just melted. (only a few minutes) Doesn’t forking take long.

These are forking absolutely delicious!

Your Forking Welcome!

Forking Good

Black Beluga Lentils with Black Garlic, Kumatoes & Baby Bells Recipe

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Black Beluga Lentils with Black Garlic, Kumatos and Baby Bells

Black Beluga Lentils with Black Garlic, Kumatoes and Baby Bells

The Lentils come out creamy and well seasoned because you prepare them Thomas Keller Style. Cooked with onion, thyme, carrot, s&p and the trick is a little vinegar for tenderness and infusing the flavor. I added balsamic after the lentils were cooked. They were delicious just like that but I added Kumatoes that are

better than your average forking store tomato and roasted them with sweet black garlic. The sweet black garlic doesn’t taste like garlic it’s more of a smokey prune kind of taste.

I also roasted up some super sweet baby bell peppers and added some fresh chopped scallions.

I made a big batch of lentils and froze some, left some plain in the fridge for adding to salads and only needed a heaping cup of them cooked for this recipe.

Basic almost (Thomas Keller Style Way) of doing lentils

For about 2 lbs of lentils.

I added them to my sauce pan and added enough water to cover them well.

about 1 teaspoon kosher salt

about 1/2 teaspoon pepper ( I used Aleppo this time)

about 1 teaspoon dried thyme (you should use fresh sprig but I didn’t have one)

one carrot or a parsnip (to be tossed out after cooking because it’s flavorless now)

1/2 large red onion or a forking leek if you prefer (to be forking tossed out after cooking)

Bring to boil and reduce to simmer and cover for about 15 minutes or until tender. Mine soaked up all the water and were perfect so I didn’t drain. Discard onion and carrot. Add two big splashes of balsamic vinegar and set a side and let cool.

Now roast up your chopped 5 or 6 kumatoes or good tomatoes and place on pan with your pealed 2-3 heads of black garlic and drizzle with extra virgin olive oil. Set your oven to 375 degrees for roasting.

Get about 9 baby bell peppers.

Chop them into rings and place on baking pan, drizzle with extra virgin olive oil and place in oven with your tomatoes.

The peppers will take around 25 minutes and the kumatoes with black garlic will take about 35 minutes.

Now with a spoon mixed up the roasted tomatoes with black garlic mixing the garlic up into the mixture.

Season both pans with fresh ground sea salt and fresh black pepper.

Add your kumato/black garlic mixture to a heaping cup of prepared black beluga lentils.

Top with the roasted baby bells and fresh cut scallions.

Forking Good

Binkley’s of Cave Creek Arizona is an Experience Like No Other

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One of many Amuse Bouches

Dining at Binkley’s in Cave Creek Arizona is an experience that can’t be compared to any other dining experience I had before and is certainly forking memorable.

Binkley’s doesn’t have the finest atmosphere as it is a small restaurant located in a strip mall. But if you reserve a spot on patio you might get a view of a beautiful cactus studded sunset.

At Binkley’s you can count on some molecular gastronomy, benson burners and a James Beard Nominated Chef to create you some unexpected, playful magnificent courses and get served many amuse bouches all night long. Dinner may take close to three hours so come with an empty belly, a big bank account and forking enjoy the show.

You have a choice of a la carte, multiple tasting menus and expert wine pairing choices. We picked the smallest of the tasting menus the four course tasting menu of one cold, one hot appetizer, a main course, and either dessert or cheese course.

Our meal started with an amuse bouche of miniature gherkins paired with smoked chicken liver mousse, stone grain house made mustard and crostini and an offering from the bread basket and butter from France. The house made breads were really delicious and well made. The little salted brioche breads were really forking scrumptious.

We placed our order and soon receive another amuse bouche and a sparking glass of wine.

We receive a mini coffee cup filled with pear curry soup that’s finished with raisin oil. It doesn’t sound that great but honestly this was really forking delicious.

We received two more amuse bouches before our cold appetizer plates.

A forking Barbie Sized beef sloppy joe with a fancy potato crisp and the best tasting forking caper I ever had. The tiny sandwich seemed a little too much bread to meat but was packed with flavor and was delicious.

Tiny savory smaller than a marble sized donuts appear. They were filled with rich mushrooms and disappeared quickly.

Now our cold appetizers arrive!

Fruit de Mar – Prawn, Crab, Geoduck, Foie Gras, Seaweed, Onion, Radish, Chile, Mango

My husband had the Fruit De Mar. He was sort of excited to try Geoduck for the first time but couldn’t figure out what forking morsels were geoduck.

I had the Asparagus as my cold plate.

I had a very small but crispy puntarelle ( a kind of chicory) on my plate. lots of little dots of liquid that tasted sort of mushroomy, a smear of caramelized onion creme fraiche and a mound of smokey sun choke salad and all harmonized like an orchestra in key.

This next amuse bouche photo is bad but I’m forking using it anyway.

Pellets of frozen grapefruit and blackberries arrive.

The most flavorful and my favorite plate of the evening arrives next.

The Black Truffle Acorn Squash Risotto. This was mind Blowing crazy good!

Fresh shaved perigord truffles and this magical delicious cream that just taste amazing on the best acorn squash I ever had. You can always count on at least one mind blowing crazy good dish here.

My husbands favorite dish was also his hot appetizer.

It was called a Choucroute Garni and was made with bresaola, duck confit, trotter (pig feet), and root vegetables.

Next came an amuse bouche of house made tangelo soda.

I ate too much of the squash and was full by now but next was dinner.

I had the Ocean Trout. It was a very tiny portion and I was able to eat it. It wasn’t as complex as Binkley’s usually prepares and was forking good but sort of not what I was expecting from here. I think the tiny crisp on top of the fish might have been an artichoke but I wasn’t sure.

My husband had the Cider Braised Pork.

He squealed with delight when he saw the bacon (pancetta) on top of it. He said it was very good.

Now they forking bring over a Benson Burner kind of contraption and prepare table side hibiscus tea that’s flavored with fresh rosemary and meyer lemon.

An amuse bouche of candy apple cream brûlée arrives. It taste just like a creamy candy apple.

Followed by a really delicious mini root beer float.

Now my dessert arrives.

On a hot sizzling skillet and in some sort of bag arrives Butterscotch Pecans en Papillote topped with brown butter ice cream and a black pepper cinnamon twist along with salted pecans arrive.

The ice cream was very smooth and nicely flavored. The pecans were of a better quality than the ones I forking normally eat as they were very creamy inside and flavorful. I was already very full and couldn’t eat much of this. This wasn’t my favorite as it seemed like a melted pecan pie. Maybe I was just too forking full to enjoy this one.

My husband had a delightful cheese plate.

They gave us one more amuse bouche.

They were some kind of apple pectin fruit jells.

They thanked us for coming and gave us little bags of granola to take home.

Binkley’s of Cave Creek Arizona is an experience like no other.

Worth a Fork

Forking Truth

Some Forking Truth about Cinnamon

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Cassia

According to www.superkidsnutrition.com only true cinnamon is called Ceylon Cinnamon and mostly everything else is cassia.

True cinnamon is the bark from an evergreen tree that’s mostly grown in Sri Lanka and Southern India. About a forking dozen different species of trees are called cinnamon but only a few are forking harvested for cinnamon.

True cinnamon sticks are thin like parchment paper and are rolled tightly from one side.

Cassia sticks are rolled from both sides and are much woodier, hollow and happened to cost forking less.

True cinnamon is sweeter and more refined in flavor.

references

www.superkidsnutrition.com

www.wikipedia

www.spice-racks.com

www.huffingtonpost.com

That was some Forking Truth about Cinnamon.

Forking Truth

TheForkingTruth

Forking Thoughts on Food and Restaurants

Rosemary Infused Chicken Recipe

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Your Food Might NOT Be What You Forking Think It Is

Like this:

Stop #4 The Search for Lox in Metro Phoenix AZ …Mission Complete

Like this:

Forking Tiny tables and an Inexperienced Hostess Story

Like this:

Some Stuff that I saw at the Asian Market

Like this:

Are YOU a Forking SUPER-TASTER?

Like this:

Healthier Tastier Spinach Fontina Poppers Recipe

Like this:

Black Beluga Lentils with Black Garlic, Kumatoes & Baby Bells Recipe

Like this:

Binkley’s of Cave Creek Arizona is an Experience Like No Other

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Some Forking Truth about Cinnamon

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