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My Forking Thoughts on NEW Crunchy Mint & Raspberry M&M’s Candy

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M&M’s have put out for a limited time three new flavors of M&M’s Candy – Crunchy Raspberry, Crunchy Mint and Crunchy Espresso. I’m only trying the Raspberry and Mint flavored M&M’s. On the back of the package they suggest that you text them your favorite of the three flavors. They also note that no prize will be awarded and there is little other information.

I start by opening the Raspberry Bag.

I take a whiff.

It smells just like those dark chocolate raspberry jelly rings that my sister loves.

Next I pour some out.

Odd colors for raspberry – white, red and brown….I was expecting purple like the bag…..and smaller irregular shapes and different sizes.

I go to taste one and let it melt in my mouth.

Hard shell that sort of taste like Raspberry Bubble Yum. Followed by a burst of a dark chocolate taste that is slightly bitter mixed with that candy jelly ring like raspberry taste…then I’m left with a crunchy center that taste like Rice Chex cereal.

I get more flavor when I eat about three of them normal……..I really like the texture…..this is what the crispy M&M’s should be like……..very crisp and light……but…I get…Ick!…a chemical after taste…ick!

Now I bravely go for the Crunchy Mint.

I open the bag and take a whiff.

It smells appetizing…..very chocolate and very mint…….reminds me of an Andie’s Candy.

I pour some out.

These M&M’s are also of different sizes and shapes but are larger than the Crunchy Raspberry M&M’s. They are a light green a medium green and brown.

I let one dissolve in my mouth.

Normal candy shell.

Taste like deep chocolate with lots of mint…….lots of mint…..clears my head….I like the very strong mint. Almost gives me a brain freeze. There is a cereal center…..when all the chocolate is gone the cereal taste like a Rice Chex.

I go to eat some normal.

Ummm I think these are pretty good.

A nice light crunchy texture with very strong mint and deep chocolate. Sort of like an Andie’s Chocolate Mint but with lots of textures.

I think these would also be really yummy with ice cream.

Opps!………… I ate a few handfuls….. they were yummy…..Now I get an artificial tic tac breath mint kind of mint build up and aftertaste…..wow it’s like sex that ends with a fart.

I guess the new Crunchy Mint is only good if you only eat a few.

I’m not big on the Crunchy Raspberry but it does have a nice texture. The Crunchy Mint also has a great texture and is great until you get that Tic Tac breath mint kind of build up.

Those were my Forking Thoughts on Crunchy Raspberry and Mint M&M’s…I note that YOUR FORKING OPINION may indeed differ.

The Forking Truth

 

 

Pane Bianco in Downtown Phoenix AZ – Worth a Fork!

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Pane Bianco is a small casual urban restaurant that focuses on serving a limited menu of mostly Italian accented sandwiches on wood fired fermented bread that’s made from local heirloom grains. The popular sandwich is the Tomato Basil made with local produce and house made mozzarella cheese. Each sandwich is painstakingly made. Here is the April 2018 menu.

Pane Bianco is a sister restaurant to the FAMOUS Pizzeria Bianco By Chef Chris Bianco. He is a James Beard Award Chef (Best South/West Chef) He is the first Pizza Chef (maybe only) that has won a James Beard Award. Pizzeria Bianco is considered to be the BEST PIZZA in the UNITED STATES and is also recognized officially by Bon Appetit, Vogue, Racheal Ray, Andrew Zimmerm, Martha Stewart, Oprah Winfrey, GQ and Gourmet. Sorry I know I got you hungry for the famous pizza now……I was lucky to hit Pane Bianco when they were also serving the famous pizza. I’ve tried several of the pizzas several times and my best memory of the pizza was from Pane Bianco.

Back to Pane Bianco. Originally you ordered at the counter, browsed or purchased some local and imported goods and did take out or sat outside on a community bench.

A few years back Pane Bianco expanded and added on a dining room with wait service.

I was surprised when I looked at the menu. There are more additions than what the website shows. I haven’t made it here in maybe a couple years because of menu changes but I see that old favorites have come back since my last visit.

This time I got the Albacore Tuna Salad Sandwich. Today it came with a sweet mustardy red cabbage and vegetable salad. It is a very large generous sandwich. You can make two meals out of it.

My sandwich was PACKED with LOTS of arugula that was massaged and made tender and was easy to bite threw. The Albacore Tuna doesn’t taste or have the the texture of canned……..It taste like there is balsamic vinegar and and oil. The tuna salad is studded with sweet marinated raisins that burst in your mouth and there are little pieces the highest quality gaeta olives. It’s all delicious together…This sandwich does differ from other tuna sandwiches I’ve had here but all of them were all very good.

My husband had his favorite sandwich. The Soppressata with aged provolone and wood roasted red bell pepper.

My husband thinks the meat and cheese are of the highest quality. He loves this sandwich! A few years back red peppers were very expensive and Pane Bianco wasn’t offering the red peppers on this sandwich….instead they used roasted onions.

This version is still good……but not as great.

One of the very BEST, Must GET, desserts in Metro Phoenix is the Crazy Great Nutmeg Ice from Pane Bianco. (also served at Pizzeria Bianco at the Town and Country location).

It’s not like any Italian Ice I’ve had anywhere before. It’s a little creamy but it’s a one note refreshing punch that knocks you out…….I promise you…. it’s AMAZING!

Town and Country Pizzeria Bianco presents the Ice a little differently with cookies.

a few things I had at Pane Bianco in the past. (most things I didn’t photo here)

Tomato, Red Onion and Cheddar Focaccia (once I had a lemon rosemary bread that was really great!)

Chicken Salad

Tuna Salad

Pane Bianco is Worth a Fork!

Worth a Fork!

www.PizzariaBianco.com

EVERY FORKING THING is subject to change and YOUR experience MAY or may not differ.

The Forking Truth

 

Eggplant Parmesan Meat-Less-Balls Recipe

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Eggplant Parmesan Meat-Less-Balls

These Eggplant Meat-Less-Balls are Stuffed!

Eggplant Parmesan Meat-Less-Balls

I got the idea to make these Eggplant Parmesan Meat-Less-Balls after I tried something similar from a restaurant. I knew I could make them better so I did. These Meat-Less Balls have a great flavor and satisfying almost meaty texture. They even have a gooey cheese filling. My husband didn’t think he’d like them because he doesn’t really like eggplant much. He also hated the Eggplant Parmesan Meatballs we tried at a certain restaurant…But after he tried THESE EGGPLANT MEAT-LESS-BALLS he kept saying these are really good! Over and over again. Then he asked me how I made them…He couldn’t tell if I fried them or not….They do seem like they were fried but I try not to fry eggplant (unless I have too) because eggplant absorbs oil like a sponge. Next he asked what was in them. Eggplant cooks up to something really soft like mashed bananas……It’s TRICKY to get eggplant into a solid……..My husband said I should bring my Eggplant Parmesan Balls to a certain restaurant for them to try…..(I am not sure sure they would take this well)…….Any who- If you like Eggplant Parmesan you should like these Eggplant Parmesan Meat-Less-Balls. This recipe make approx. 35 one ounce balls about 8 servings. I thought the eggplant would work out better if I made the eggplant a day in advance so I could get the eggplant to drain more. You don’t want wet drippy eggplant or you will have mushy bitter balls.

Ingredients for about 8 servings

2 eggplants (after draining(s) you should only have 1 1/2 cups of cooked eggplant)

4 tablespoons extra virgin olive oil

1/2 cup bulgar

1 cup water

pinch course sea salt

1/4 cup raisins – chopped

1/4 cup pine nuts – toasted (350 degrees 5 minutes)

2 large eggs – slightly beaten

1/2 cup rice (already cooked)

1 cup whole wheat panko

2 teaspoons course sea salt

2 teaspoons black pepper

2 garlic cloves – grated

1 Tablespoon dried basil

1 Tablespoon dried oregano

2 Tablespoons parsley – chopped fine

1 Calabrian Chili – chopped fine

1 cup parmesan – shredded

6 oz mozzarella cheese – a small cube for each meat-less-ball (you might only need 5 oz. cheese..I gave out some samples while preparing)

Non stick spray

Directions

Set oven to 500 degrees F.

Wash and cut each eggplant in half. Score each eggplant and place on baking sheet(s). Drizzle with olive oil and place in oven for an hour.

Eggplants should look like this when they come out.

When eggplant is cool enough to handle scoop the flesh from the skin and put in bowl. Cover and leave in the refrigerator till tomorrow.

Next Day

Drain the liquid from your eggplant. Chop in small pieces if it isn’t already in small pieces. Line a colander with paper towels that is over a bowl and put the eggplant on the paper towel lined colander in the refrigerator to drain more…..you can also give it a squeeze to drain more liquid out. This can be done twice. You NEED to drain the liquid for TWO reasons.One if there is too much liquid your meatballs will be mushy. Reason number two is that eggplant liquid is bitter. For the best taste you need to remove liquid too. If this was done correctly you should only have ONE AND ONE HALF CUPS OF EGGPLANT.

While your eggplants are draining cook the bulgar. Bring a cup of water with a pinch of salt to a boil. Add the bulgar and reduce to simmer and loosely cover with foil. The bulgar should be done in about 13 minutes. Take off heat and add raisins, pine nuts, eggplant and all the remaining ingredients EXCEPTfor the CUBES of Mozzarella and the non stick spray.

Turn the oven on to 350 degrees F.

Spray your baking sheet(s) with non stick spay and set to the side.

Get out your one ounce scoop and make a ball. Insert a cheese cube.

Roll the ball making sure to cover the cheese well and place on baking sheet(s)

Continue till done and apply either a light coating of non stick spray to the tops of the meat-less-balls or a light spray of real oil.

Put in 350 degree F oven for about 15 minutes. Then after 15 minutes they brown up some…(these were cool and I put in one pan).

Serve with your favorite marinara kind of sauce and a little grated parmesan.

Eggplant Parmesan Meat-Less-Balls

Forking Yummilicious!

The Forking Truth