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Take Out During The CoronaVirus Pandemic in Metro Phoenix AZ Week 22 – Taco Fusion, La Piazza Al Forno, CHZBURGR, Aiello’s East Coast Italian, Chino Bandido

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All restaurants are struggling these days. ABC News reported that 16,000 restaurants across the country have permanently closed after temporally closing from the pandemic as of July 25 2020. We LOVE going out to eat so we are giving as much support to independent restaurants as we can. Take out dining is less risky than dining in during a pandemic so we do take out instead of dine in.

Our first take out of the week was from Taco Fusion in Glendale.

They serve a good variety of mesquite style tacos on hand made tortillas. They are smaller sized tacos that are a little bigger than street sized and are stuffed more than street tacos. Today I got a carne asada on flour, a mild habanero chicken on flour and the fish on corn tortilla. They are all so delicious! I very rarely like carne asada because it’s usually not tender enough and doesn’t have enough flavor but the carne asada is much better here than from many other places and the tortillas either flour or corn ALSO taste better than from most places. I also enjoy their fish taco on corn….but my favorite is the mild habanero chicken taco with pineapple salsa. I’ve had a lot of chicken tacos from many places and also Mexico. The mild chicken habanero taco is really great. My husband had several tacos that were different than what I ordered and his favorites are the different asada tacos and his other favorite is the shrimp taco. He said they do shrimp better than from most places. The only thing that is difficult is asking for the salsas because you don’t know what they have. I saved some meat for the dogs and they were very excited to try some.

Next was La Piazza Al Forno in Old Town Glendale. They offer certified Neapolitan pizzas and the popular in Italy Roman type pizza. So we got one of each, a salad and their amazing cheese cake for latter.

WOW it smells really great! The basil is very aromatic. We start with some salad. Then we dig into the pizzas. They are both really great pizzas made with house made mozzarella that is really great and the certified San Marzano Tomatoes. The Roman Style Pizza is unique and the dough is thick but very light because it’s mostly air and looks sort of like a sponge. Saving the cheese cake for latter. I always share some food afterwards with the dogs.

CHZBURGR is a small casual restaurant that serves extremely good flat style burgers, outrageously GREAT chicken sandwiches, all beef hot dogs, milk shakes and more. I wasn’t planning on coming this week because I came here last week but when I heard about the crispy boneless chicken leg special sandwich I had to try it.

One the left is the triple cheese burger my husband loves. On the right is a crispy boneless chicken LEG with chipotle honey, house made pickles, asadero cheese and green leaf lettuce. WOW! another great sandwich from CHZBURGR! Of course my dogs wanted to try some.

We also did take out from Aiello’s East Coast Italian.

The food all looks great! They got mixed up there and gave me someone else’s dinner. We called to let them know and something was worked out. I don’t eat veal but I enjoyed the cannoli. My dogs were very happy with the result.

Our last take out of the week was curbside pick up from Chino Bandido in North Phoenix. This is a popular mishmash restaurant of sort of Asian, Mexican and Caribbean Inspired creations. Food Network figured out that you can order around 90,000 different combinations here. You get a big pan of food that comes with complimentary snickerdoodle cookies and the combination pans start at less than $10.00 each and might be more than one meal for some people. This is better than fast food and priced cheaper than fast food.

I got the chile relleno, emerald chicken, white rice and black beans. My husband got a carnitas quesadilla, matchacha beef, white rice and refried beans. We had plenty to share with the dogs.

“Don’t worry we are in this thing together and are here to help you eat all this delicious food”

The restaurants we did take out from on week 22 –

Taco Fusion – Glendale

La Piazza Al Forno – Old Town Glendale

CHZBURGR – Glendale

Chino Bandido – North Phoenix

Aiello’s East Coast Italian – Phoenix

Everything is subject to change and we hope it does change for the better.

The Forking Truth

Moroccan Spiced Beets Recipe (www.BBCGoodFood.com Moroccan Spice Rub Recipe)

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I had some beets and wanted to do something new and different with them. I was thinking about Moroccan Food so I looked up recipes for Moroccan Spice Rub. WOW all the recipes I found are so different. The only common ingredients in most of the recipes were ginger, cinnamon and coriander. Other than that they differed greatly. So I picked one that sounded the most delicious for beets. It is from www.BBCGoodFood.com for Moroccan Spice Rub. Well I picked a great one because these beets came out amazing! I served the beets with pickled onions, olives, gooseberries, feta cheese, urfa pepper and fresh mint so it was delicious. This recipe is only for the beets but you can easily put it together in a similar way. I do note that my idea of serving size might differ from your idea of serving size. This makes around 8 small servings.

Ingredients for around 8 servings

2 lbs beets – peeled and cut in any shape you like

water to almost cover beets in pan

1 teaspoon ground cumin

1 teaspoon ground ginger

1 teaspoon sea salt

3/4 teaspoon ground black pepper (I rounded up to 1 teaspoon and it came out a bit spicy)

1/2 teaspoon cinnamon

1/2 teaspoon coriander

1/2 teaspoon ground allspice

1/4 teaspoon ground cloves

optional pickled onions to taste (recipe can be found on this site)

optional olives to taste

optional gooseberries to taste (apricots or other fruit would work)

optional feta cheese to taste

optional urfa pepper (taste really great on the feta cheese)

optional fresh mint to taste

Directions

Set oven to 400 degrees F.

Your peeled cut up beets go in a loaf shaped pan. Then I poured all the spices on top of the beets. The cumin, ginger, salt, black pepper, cinnamon, coriander, cayenne, allspice and cloves. Then I added enough water to almost cover beets. The pan gets covered tight and goes in the middle of the oven till beets are tender. Around 45 minutes to an hour. Timing will differ because all ovens differ and beets differ depending on size and freshness.

When ready to use drain beets and suggested serving is pickled onions, olives, gooseberries, feta cheese, urfa pepper and fresh mint.

Moroccan spiced beets

Most people will enjoy this! Even my husband enjoyed them and he isn’t a fan of beets!

The Forking Truth

Forking AWESOME Mexican Inspired Marinated Chicken Breast Recipe

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Safeway has had some pretty good buys on chicken breast recently so I’ve been busy making lots of different dishes with chicken breast. Today I played around with a Mexican tasting marinade for chicken breast. WOW DID IT COME OUT FORKING GREAT! It is NOT a traditional Mexican marinade but the flavors swing that way. I then pan seared the breast and they were full of juice and flavors. The outside I forgot to write down exactly what I put in my dusting mix but it was a LIGHT DUSTING of masa flour (VERY LIGHT) that was mixed with salt, pepper and Emerils’ recipe for Bam (a cajun seasoning) I just pan seared the chicken in a regular fry pan that I sprayed with non stick canola oil.

recipe for up to 2 pound of skinless boneless chicken breast

2 pounds chicken breast – skinless, boneless, pounded some, butterflied and cut in reasonable sizes – room temperature

4 Tablespoons extra virgin olive oil

2 teaspoons apple cider vinegar

1 teaspoon kosher salt

2 large garlic cloves – ground to paste

1 teaspoon sugar

1/4 teaspoon ground black pepper

1/4 teaspoon dried oregano

1/4 teaspoon ground cumin

1/4 teaspoon ground annatto

1/4 teaspoon coriander

1/4 teaspoon chipotle powder (I buy at Sprouts)

non stick spray

Directions

In a gallon ziplock bag add everything but the chicken first and squish the bag so the liquid is mixed. Then add the chicken and squish it around till the chicken looks all coated. Leave this sit on the counter and squish it around a few times during the hour.

Get your fry pan on medium high heat with non stick spray.

Take maybe a 1/3 of the chicken from the bag and blot them off with paper towels. Season the chicken on both sides LIGHTLY with a seasoned masa flour dust.

Timing will differ but put the chicken in the pan and don’t crowd it too much. Cook the chicken till it looks half way cooked on one side and then flip the chicken over to finish the other side. Timing will differ but with my stovetop and my pan mine took around 5 minutes on one side and around 4 minutes on the other side.

Place either on a cooling rack with a liner or a pan that is lined with paper towels.

Repeat till alll the chicken is cooked.

Serve with fresh cilantro, lime, pickled onions and other vegetables.

Forking AWESOME Mexican Inspired Marinated Chicken Breast

Everyone will love this!

The Forking Truth

FORKING FUNNY IMAGINARY Foods Out There on the Internet

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Since the pandemic I’ve been researching food more on the internet. I’ve found many imaginary food products that seem amusing. I think a few I found might actually be for real but the majority and part of someones imagination. I found many odd flavors for Oreo Cookies. Up above are McDonalds Cheeseburger Cookies. Can’t you mustard that?

Next are Spam Oreos made with 100% Spam that you might want to pig out on.

They even have the U kosher mark on the package (lol)

How about-

Limited Edition College Flavor Oreos made with pot and ramen.

Or maybe Limited Edition Zombie Brains is more your thing?

They are artificially flavored with Blood Orange.

Lets move on to something different but also weird.

Tastes Like Grandma – Homemade Black Raspberry Jam……Sounds like someone was licking up grandma……

Then there is Fuke brand ??? Not sure what this is suppose to be? Is it meat shredded by a child? Is it meat for children? Or is it bottled meat from children?

The next one is “R” rated.

Grace Brand Cock flavored soup….It looks real? …Maybe it’s male chicken soup?……Don’t know if it is?

I heard of monkey bread…but this is not that.

Roasted Monkey Nuts……Product of China…. (eat before December 23 2010….LOL…OLD NUTS)

Next is 100% “HAND” Reared Pork.

Pinky’s Sausages….Can you handle this?

How about some Limited Edition Pop-Tarts?

But just the crust?…….

Maybe potato chips are more your thing?

Lay’s Sour Milk Potato Chips…That might taste something like sour cream, yogurt or buttermilk?

Maybe some Fagottini?

???

Found another Oreo Cookie!

Nabisco GOreo made with blood cookies that are artificially flavored.

Well that is some of the Forking Funny (mostly) IMAGINARY Foods Out There on the Internet.

The Forking Truth

Old Bay Beer Battered Lobster Mushrooms and Onion Rings with Anchovy Caper Sauce Recipe

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I got these lobster mushrooms so I knew that I had to do something special with them. Lobster mushrooms are different from other mushrooms and do have a faint seafood taste. I thought seafood and that is how I came up with Old Bay Beer Batter and Caper Sauce. They came out delicious but I made about twice as much batter as I needed so I also battered onion rings and a couple small heirloom tomatoes. My idea of serving size might differ from your idea of serving size. For us this made 8 small servings. I used almost a half a pound of lobster mushrooms and one large onion. (I am guessing around a total of 8 servings) I do note that reheated servings did become crisp again when reheated in the oven.

Ingredients for around 8 servings

canola or vegetable oil to fry with (about thumbs length in pot)

1 can beer (I used almost the whole can….the amount of liquid will differ slightly depending on the flour you use)

1 cup flour

1 egg – beaten

1 Tablespoon Old Bay Seasoning – plus extra to dust afterwards

1/2 lb lobster mushrooms cut in strips

1 large onion – thick slices for rings

6 anchovies

1 Tablespoon anchovy oil from can or bottle

2 Tablespoons extra virgin olive oil

1 lemon – just the fresh squeezed juice

1 garlic clove – ground to paste

1 teaspoon capers

1/4 cup parsley leaves

Directions

Make sauce. Blend together the anchovies, oils, lemon juice, garlic and parsley. Set to the side.

Line a pan or two with paper towels for your fried food.

Get your sauce pot for frying. Fill about a thumbs length with oil. Set it on medium high. Once hot turn down around medium. When oil is ready make the batter. In a big bowl add the flour and old bay seasoning. then add beer and egg and mix well. Do a sample piece first before you fry all of them so you can adjust the flour and beer ratio. It will be very hot so be careful. When you are happy with it drop some mushrooms into the batter and coat them. Shake off excess batter and BE CAREFUL. Use tongs to drop them in the oil. They get done really fast but need to be turned over to brown on both sides. Do the same with the onion rings. Dust lightly with more Old Bay Seasoning. Serve.

Old Bay Beer Battered Lobster Mushrooms and Onion Rings with Anchovy Caper Sauce

Everyone will love this.

The Forking Truth

My Four Take Outs from Twist Bistro and Gallery in North Scottsdale AZ

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Twist Bistro and Gallery is a small modern Mediterranean style restaurant, bar and art gallery located in North Scottsdale Arizona. They opened for business during the coronavirus pandemic sometime around May 2020. I haven’t stepped in yet but my husband snapped the next two photos.

It’s colorful and cheerful. The walls are accented with colorful artwork.

On the other side (not shown) is the bar.

All four of our take outs included complimentary biscuits with honey butter.

The biscuits did differ some on every visit but all of them were tasty. Most of them were studded with feta cheese and some had fresh dill. The texture differed. Some were scone like and others were light as a feather.All were delicious.

On one visit we tried a mushroom crepe that was stuffed with black truffle ricotta cheese.

On two of my visits I had the Loch Duart Salmon. It’s EXTREMELY GREAT! It’s prepared to perfection. It came with delicious seasoned black rice, vegetables, tomato salad and pistou sauce. It’s very rare in metro phoenix to get salmon that is this good and prepared this well. …It’s grilled nice and is medium/mediium rare in the middle.

My husband enjoyed the shrimp and sausage diablo just as much as I enjoyed the salmon and he also had this meal twice. It comes with cheesy polenta.

We tried the house made beignets.

They are powdered doughnuts with delicious house made sauces.

Then we did take out again.

In the upper left hand corner is the southern breaded shawarma kabobs with minted cucumbers, marinated olives, jalapeños and preserved lemon basil syrup. We had the same dinners as last time (salmon & shrimp and sausage diablo). This time we tried an amazing dessert (left hand lower corner) It was the mascarpone cheese cake. It came with pistachio praline, salted caramel, whipped cream and fresh strawberries. It was a really great dessert. Just like from a fine restaurant that has their own pastry chef.

We tried a few different things on our third take out.

In the middle is an everything flatbread topped with house made lox. (yum!) On the right are two different dinners. Upper right is willed boar meatballs served with an different style of gnocchi. Bottom right is their “Twist” on chicken and dumplings. It’s really delicious marinated chicken that is moist and flavorful but because of my 30 minute car ride home in the hot heat the sauces and dumplings sort of baked together. It would have been much better to dine in with this one. However it still was delicious. There was all kinds of goodies here like goat cheese, berries, braised greens and a different kind of dumplings that they call gnocchi. On the left are the complimentary biscuits and a strawberry rhubarb cobbler (minus the ice cream because I knew it would melt).

My forth take out was really great too!

Top left corner we shared the Moroccan festival soup. It’s a vegetarian soup with spiced vegetables lentils, chick peas , preserved lemon and cilantro. It’s deep earthy and fabulous! I went with the grilled Hawaiian opah. The fish was prepared to perfection and came with a orange basil beurre blanc sauce, vegetables and scallion almond rice. My husband had the steak sandwich pallard. It’s a grilled tenderloin with mustardy horseradish sauce, mozzarella cheese, demi sauce on a garlic Noble Bread baguette. I tried a small piece of the tenderloin and it was so tender with a really great taste. WOW it was crazy good!

Those were my first four take outs from Twist Bistro and Gallery in North Scottsdale.

www.twist-bistro.com

Everything is subject to change and we hope it does for the better.

The Forking Truth

Take Out During The CoronaVirus Pandemic in Metro Phoenix AZ Week 20 – Banh Mi Bistro Vietnamese Eatery, Barrio Cafe, Confluence, Twist Bistro and Gallery, Cucina Tagliani

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Going out to eat can be deadly these days during the coronavirus pandemic. Take out is a safer option. Curbside pickup involves even less risk. All restaurants are struggling these days so we are trying to give as much support to restaurants as much as we can……. Besides there is little else to do that can be done safely.

Our first take out of the week was from Banh Mi Bistro Vietnamese Bistro in North Phoenix. They are a Vietnamese Restaurant that serves most of your Vietnamese favorites except for pho. Instead they specialize in serving banh mi baguette sandwiches and do offer close to a dozen different varieties of them.

I got the noodle bowl combo on the left with tasty marinated chicken and a vegetarian egg roll. The chicken is developed with good flavors and is topped with some fried shallots. They give you fish sauce to dip the chicken and sriracha for the egg roll. This plate also comes with a refreshing minty salad and vegetables with lots of rice noodles. It’s a very large portion and for some people can be two meals. My husband got the grilled pork rice plate. His meal comes with a pork egg roll, a seasoned salad, rice, fish sauce and lots of tasty grilled pork. You get delicious generous plates of food at Banh Mi Bistro Vietnamese eatery and at the moment I believe that all the dishes there are $10. or less. My dogs always enjoy helping to finish up the food from BMBVE.

Next take out was from Barrio Cafe in Phoenix. We were there two weeks back and the food was delicious. Incase you live under a rock you should know that the Barrio Cafe is an amazing award winning restaurant for Mexican Food. The chef is James Beard Nominated Sillvana Salcido Esparza.

This time we got a huitllacoche las tlayudas (left corner), a vegan chiles en nogada vegano (right corner), and their famous cochinta pibil. All was delicious and we had plenty to share with the dogs.

Confluence in Carefree is another AMAZING restaurant. They also have an amazing chef that also prepares food on a level that very few achieve. They serve upscale modern farm to table type cuisine. My take out is more casual than what I typically get here but is detailed and is very good!

My husband got a cheese burger. It’s not average and is made of the highest quality. The roll is baked in house. The pickle is made in house and the chips are made in house. Sauces are made in house.

Sauces that go with the cheese burger

I went with a chopped chicken salad and we shared a herb roasted maitake mushroom that was garnished with Brussels sprouts and fingerling potatoes. Everything was delicious. My dogs eagerly were awaiting for their portion.

We also did TAKE OUT from Twist Bistro and Gallery in North Scottsdale (just down the road from Confluence) TB&G is a sort of modern Mediterranean Restaurant that offers an interesting and creative menu.

This time I tried the grilled Hawaiian opah special. WOW! was it delicious! I also tried a small piece of my husband’s steak sandwich pallard. WOW AGAIN! That was CRAZY GOOD beef. It was so flavorful and so tender. It was really great! We also shared the Moroccan Festival soup. It was deep earthy and fabulous! WOW! What a great takeout. My lucky dogs were thrilled to try some of the opah and tender delicious beef.

The last take out of the week was from Cucina Tagliani in Glendale/Arrowhead/#UpperWestSide. They are an American-Italian Restaurant that also offers some healthy options and around a dozen different vegetable choices. They have been here in business for close to thirty years.

Today I got the baked spaghetti squash with a side of asparagus. My husband got the chicken parmesan. and they packed us some garlic toasts. The spaghetti squash doesn’t look light but is very light and delicate. It sits in a rich tomato sauce that is topped with alfredo sauce. Of course we saved some for the dogs.

“Don’t worry we are in this thing together and are here to help you eat all that food!”

The restaurants we did take out from on week 20 during the coronavirus pandemic-

Banh Mi Bistro Vietnamese Eatery – North Phoenix

Barrio Cafe – Phoenix

Confluence – Carefree

Twist Bistro & Gallery – North Scottsdale

Cucina Tagliani – Glendale/Arrowhead/#UpperWestSide

Everything is subject to change and we hope it does change for the better.

The Forking Truth

Vegetarian Jicama Shawarma Recipe

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I had this big jicama and I wanted to make it into shawarma because Noma That famous restaurant had a celery root shawarma on their menu that was suppose to be amazing. Celery root by me is always old and usually rotten. So I picked a different root vegetable and went with jicama. I didn’t do it the way Noma did their amazing celery root brushing it for hours with lots of fat on a charcoal bbq………but I did mine with the same flavors and almost without fat. I have to say that It came out pretty darn amazing. You should serve it with charred onions and grilled tomatoes, tahini sauce, fresh parsley and either pita bread or rice. My idea of serving size might differ from your idea of serving size. This will make around 6-8 servings.

Ingredients for 6 servings

1 very large jicama – peeled, sliced thin on mandolin

1 smaller head garlic – all cloves ground to paste

1/2 lemon – just the fresh juice

4 Tablespoons apple cider vinegar

4 Tablespoons extra virgin olive oil

1 teaspoon ground cloves

1 teaspoon Aleppo pepper

1 teaspoon sea salt

1/2 teaspoon ground cumin

1/2 teaspoon caraway seeds

1/2 teaspoon ground cardamon

1/2 teaspoon dried thyme

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ground black pepper

1/4 teaspoon cayenne

1/4 teaspoon ground ginger

1 Tablespoon tahini sauce (must be pourable) (tahini sauce)

1 1/2 lemons – just the fresh squeezed juice + a little ice water to desired taste and consistency (tahini sauce)

4 garlic cloves – ground to paste (tahini sauce)

salt to taste (tahini sauce)

fresh parsley

Directions

Set oven to 425 degrees F.

In a small bowl combine the head of ground garlic cloves, lemon juice (1/2 lemon), vinegar, oil, cloves, salt, Aleppo pepper, cumin, caraway, cardamon, thyme, cinnamon, nutmeg, black pepper, cayenne and ginger. Mix well. Add this mixture to the sliced jicama and mix well. Put this mixture in a baking dish. Put this in the middle rack of your pre-heated oven. Keep it in till it browns on the edges about 25 minutes. After it browns flip the vegetables over and brown the underside of the pan for around 25 minutes more so you have more brown edges. During this time you should be cooking up tomatoes and onions for the shawarma.

Make the tahini sauce

In a small bowl add the tahini and ground garlic. Add lemon juice and if desired some ice water for consistency and taste. Add salt to taste.

Top with some fresh parsley and and serve with pita bread or rice.

Vegetarian Jicama Shawarma

It’s DELICIOUS!

The Forking Truth

Easy Thai Style Son-In-Law Eggs No Recipe – Recipe

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Thai Style Son-In-Law are delicious and easy to prepare. They are so easy that you don’t need a recipe. They are usually hard boiled eggs that are fried in either lard or coconut oil and are served with fried shallots and a delicious sauce that is made from tamarind, fish sauce and usually palm sugar.

Start by cooking eggs to either hard or less. That means slow boiling 6.5 minutes for somewhat loose. 7 minutes for jammy. Up to ten minutes for hard. Place in ice bath and when cool peel shells and set to the side.

Make sauce. Boil part of tamarind brick. For 5 eggs I used around a thumb sized piece (maybe more but I wasted some). You boil a block of the tamarind and let it get soft. It says that it is seedless but that is a lie because they always have pieces of seed in them. The softened tamarind has to be pushed threw a fine strainer….or some people just use the tamarind water…..but I think it’s to watery that way or I have to reduce too much. This gets mixed with a little bit of some kind of sugar (usually palm or brown sugar) I used a little squirt of honey and fish sauce to taste (I used Red Boat Brand fish sauce) My sauce seemed too loose so I reduced it some. Then set it to the side.

Start by frying up thinly sliced shallots till crisp. Drain on sheet pan lined with paper towels. In the same oil fry up the eggs till they brown some (this is pretty quick).

If you like spicy fried up some hot peppers for the eggs. (Thai peppers would be good here)

Finish with some fresh cilantro and ENJOY!

Thai Style Son-In-Law Eggs

Everyone will enjoy this.

The Forking Truth

Xtra LARGE Portion Take Out Food in Metro Phoenix AZ

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Some restaurants in metro Phoenix are extra generous with the amount of food they give you for take out. All the food is in no particular order. All the food I did take out but if I found an eat-in picture fist I used it. Up above is the Friday night walleye dinner special from The Twisted Italian in North Peoria. It’s so big that they pack it in a half buffet pan. WOW it’s a lot of food!

Pretty much EVERYTHING from Banh Mi Bistro Vietnamese Eatery in North Phoenix is a double portion. I can only eat 1/2 a banh mi, 1/2 the curry chicken and 1/2 a rice plate any time I order there. Pictured above is one of the about dozen different banh mi baguette sandwiches they offer. Below is a rice plate. I usually get the chicken rice plate and they generously give you around 8 ounces of chicken. I didn’t measure the beef and pork portions but I bet they are similar. BTW- the food is delicious from Banh Mi Bistro Vietnamese Eatery.

Rice Plate

Another restaurant where I get a double portion is Desert Island Eatery in North Phoenix. They are a Caribbean Restaurant that also offers some vegan dishes.

Combo with Jerk Chicken and Curry Chicken

I always enjoy the curry chicken and the jerk chickens I get the combo. It’s always so flavorful and delicious. I don’t mind eating twice in a week.

Next is my take out from Starlite BBQ near Old Town Scottsdale. My husband is a big eater and they gave him a good size chicken leg, thigh and a really big juicy plump chicken breast. We had enough leftover chicken breast to give chicken for two salads next week.

Same thing from The Breadfruit & Rum Bar in DT Phoenix.

Friday night jerk chicken for two special from The Breadfruit & Rum Bar in Phoenix

We tried the Friday night jerk chicken for two take out special from the Breadfruit & Rum Bar. We ate all the chicken we could and had enough leftover chicken breast for two lunch salads.

FnB in Old Town Scottsdale also gave out extremely large portions.From the two dinners we ordered each we got around 2 pounds each of potato salad and macaroni salad. We also had enough chicken for two lunches after we ate dinner.

BTW- It was FORKING GREAT!

Scott’s Generations Restaurant and Delicatessen in Phoenix serves insanely large portions of food.

A few times a year I like to get the Fish Supreme Plate. It comes with a bagel, cream cheese, potato salad, Cole slaw, pickles, vegetables and THREE kinds of fish, I get the sturgeon, nova or belly lox (belly is best but sometimes it’s too salty) and the smoked whitefish. It states on the menu that this is for one person but I get THREE meals out of it. The sandwiches are crazy large. I think it’s impossible to eat more than half even if you are very large.

A newer restaurant called Skewers Mediterranean Grill in Glendale-Arrowhead-#UpperWestSide offers these BIG salads for only around $7.50 each. I think I get more than I pay for here.

The salads are also delicious. They also sell hummus, beet salad, eggplant salad, Baba G and tabouli for only $3.00 and I think it’s a big portion (and delicious) for only $3.

The fajita salad from Popo’s fiesta del Sol in north Glendale-Arrowhead – #UpperWestSide seems bottomless. I eat several a year for many years now. I have never finished one and I consider myself a good eater.

Taylor’s Chowder House is located in Glendale in the North Mountain section.

Look at how large the platter is on the left. It;’s called the two plus two. You get two BIG pieces of cod and two shrimp and a whole giant potato that is cut in wedges and fried. You also get a side of vegetables and a roll . That is enormous… The dish on the right wasn’t enormous but it did come with a potato big enough to feed a family.

Below was one of my favorite take outs from Confluence in Carefree.

I get THREE lunches of FORKING DELICIOUS chicken here. First meal I eat the biggest piece of chicken and the vegetables…some of the potato. Each other piece of chicken is enough for a lunch salad. I don’t mind mind that they are crazy generous with this spectacular fried chicken.

Below is the tasty kabob salad from Pita Kitchen in Glendale-Arrowhead-#UpperWestSide.

They are extra generous with the chicken. I only need to eat half of this chicken.

Twist Bistro and Gallery in North Scottsdale offers a really great take out special for two.

We got delicious complimentary feta and dill muffins with herb butter, and appetizer, two dinners and desert. It’s dinner for two with some extra.

I get about twice as much food as I can eat from Chino Bandido in North Phoenix.

Chino Bandido

We always get the combo plates at Chino Bandido so we can try two different entrees. It’s always fun to get a pan of food that is a little Asian, a little Tex Mex and some other. Food Network figured out that Chino Bandido offers over 90,000 different combination plates that you can choose. These great big pans of food are around fast food priced and are much better than fast food. They also come with a big snickerdoodle cookie for desert.

Below is a couscous dish from Alzohour Market in Glendale. It’s a Moroccan/Middle Eastern restaurant – bakery – mini grocery and an Islamic clothing boutique.

All the food from Alzohour Market is delicious but also served in extra large portions. This take out platter weighs a ton. This platter was a few meals and they gave us enough couscous for around 5 dinners.

Phila – Deli is a sandwich shop in Glendale-Arrowhead-#UpperWestSide. They offer big cheesesteaks, hoagies and salads. My husband likes the cheesesteaks there.

But I think the great buy at Phila-Deli are the select-your-own $7.50 salads. Look how big and nice this salad is for only $7.50. This is too big for a $7.50 salad. Phila-Deli always fills your belly…..and then some.

Down below is my take out from The Barrio Cafe in Phoenix.

GOSH it was amazing! Look at my platter in the left hand corner. That is enough food….then they go crazy and give me two of the boxes and those TWO little round tubs and hand made tortillas too. I ate some of the food all week long and even froze some.

These were the Xtra-Large Take Outs I found in Metro Phoenix.

Everything is subject to change and we hope it does for the better.

The Forking Truth