Nibbles of Tidbits, a Food Blog

Though you can’t see the Meatballs in this photo (above), it’s a Meatball Sandwich from Two Saucy Broads in Fullerton.  They’re reported to make some of the best Meatballs around, says Yelp.  Since I’m in the process of moving to Fullerton and was nearby, I gave them/it a try.

The Sandwich is called Mom’s Meatball Parmesan — It’s different than the average Meatball Sandwich in that it’s baked in Pizza Dough, similar to a Calzone, but they don’t call it that.

Also pictured are two Pepperoni Pinwheels with a side of Marinara Sauce.

Both were very good and I love the name… Two Saucy Broads (one is pictured below).  Though the original focus was on the Meatball, it’s the Sauce and Dough that I liked best.

Once settled in, I’ll go there again, once they’re settled in their new, larger location too — They plan to move from Commonwealth to Hyland in Fullerton by the end of the year.  I’ll be there.

Islands Fine Burgers & Drinks — It’s the Nalu Nalu Burger and it’s new on Island’s Menu.

It’s made with Roasted Garlic Aioli, Provolone Cheese, Sautéed Onions, Mixed Peppers, Hot Chili Pepper Rings and Lettuce.  Our Nalu Nalu Burger (above) was over-cooked and just okay.  We still prefer Mavericks, Kilauea, the Pipeline and the Hula to this Hawaiian wave.

We took a short trip to Temecula to celebrate our engagement.  Thanks for the engagement gifts and money.  We didn’t expect anything and finally cashed a few checks sent over a month ago.  Sorry.  We were set to spend it on backyard lounge chairs, but couldn’t find one long and comfortable enough for Mr. 6’4″, then considered it towards a new dishwasher, until deciding to spend it on a spontaneous weekend of eating and exploration.  Thanks for the fun!

It started with Coffee, King’s Hawaiian Rolls and a Lottery Ticket from 7-Eleven in Fullerton.

Without any research, we stopped at various places of interest along the way and all day.

Once in Temecula, we started with a Mango Margarita at Rosa’s Cantina.

Where next?  We picked on a whim.  If it sounded good and had AC we were in.

One of our favorite stops was at Crush & Brew, where we sniffed and tasted Wine.

We liked #3 (above) best and contemplated buying a bottle, but wanted to stretch our bucks to try more places and things.  Crush & Brew also offers the largest Flat Breads we’ve seen.

We had the Greek Flat Bread, which filled us up good (and we were trying to save room).

We take a moment to thank you for this opportunity — On to more Temecula finds…

I’m not sure what Death Paste (above) was/is — We didn’t want any. 😉

Soro’s Mediterranean Grill was our next stop for Dolma (aka Dolmades) and Iced Tea.

Blackbird Tavern is below — It’s a large, super-cool, indoor/outdoor restaurant and bar.

What a great space they have — You wouldn’t know it from the front.

All this outside is hiding inside — Blackbird Tavern is the place I miss living next to the most.

I’m not sure what you call the toss-the-beanbag-game, but we played it — See it in flight?

I liked the starter (below) so much, I recreated it at home — See the recipe here.

It’s called Olives & Almonds on their menu.

Menus are inside album covers — I don’t know Lee Evans.  Also pictured is The Blackbird.

We finally scratched our scratcher and won nothing — No worries, it’s a great day.

All pictured above are located on or off Old Town Front Street in Old Town Temecula.

Stopped at PALA Casino with only $20 of our $250 designated towards hopeful multiplication.

It was instead hijacked from the bunch after a short time in play.  Adios.

On the road again… We bought Avocados off the side of the road.  I always want an Avocado.

On the way home, we stopped and walked around Oceanside — View from its pier on an overcast day.  The sun disappeared awhile, but do you see the giant bubble?  Some guy was making them.  Since we still had adventure money to spend, we planned to stop at The Beach House in Laguna Beach to exhaust the rest, but there was an hour wait and we didn’t want to.  Instead, all was saved for the next day’s escapades in the SOCO District of Fullerton.

We started at our favorite Tea Lounge — Tranquil.  Iced is always refreshing and flavorful.

Ended up at Joe’s No Limits! Bar & Grill — We sought to eat and drink on patios only.

Had ‘Joe’s Picks’ Sausage selection — I liked the Chicken & Jalapeno Sausage, primarily.

Though the menu doesn’t say, we were glad the above came with really good French Fries.

After Joe’s, we went to The Slidebar Rock-N-Roll Kitchen (below).

Cheers to more food and drinks on SOCO patios.

The Slidebar offers a long list of Opening Acts (they call ’em) aka Appetizers.

We had the Smothered Tots and Deep Fried Pickles — Well prepared and different.

And the Deep Fried Mac N’ Cheese — Not the healthiest options, but it just so happened.

Do you know where this heart is found?

It’s at Fullerton Train Station.  We considered eating there, but opted for Hopscotch Tavern.

We were down to our last few engagement-dollars and almost done eating.

On our final SOCO patio of the day — Hopscotch Tavern we had a shot of Tequila — Mezcal.

And Donuts with Lavender, a dessert special — I like the Hopscotch menu and will go back.

We appreciate the weekend journey — It was worth it all and so much more.

Smiling faces here. 🙂

The OC Fair has left the county with a few FOOD stats to report — After the last pickle was wrapped in Bacon, Corn Dog deep-fried, piglet petted, carnival plush won and concertgoer rocked, 1,374,579 Fair-goers had heeded the OC Fair’s invitation to “Come & Get It” in 2013.

For the 2013 season, which ran from July 12-August 11, the OC Fair saw its second highest attendance. Plus the Pacific Amphitheatre saw its top-grossing summer concert series which included 11 sold-out concerts. Here are more fun facts about the 2013 OC Fair:

Food at the 2013 OC Fair:

• Chicken Charlie used 7,500 gallons of vegetable oil to fry up 24,000 Bacon-Wrapped Pickles, 100,000 Deep-Fried Oreos, and other wild concoctions like 25,000 balls of his top-selling Deep-Fried Cookie Dough.
• Biggy’s Meat Market sold nearly 2,000 Big Chics on a Stick and 4,500 The Big Ribs, and used 13,500 pounds of potatoes for orders of giant Curley Frys.
• Bacon A-Fair used 20,000 pounds of bacon around turkey legs, inside chocolate, wrapped around cheesy bombs or sprinkled around chocolate peanut butter bananas.
• Tasti Chips used 23.75 tons of potatoes and 690 gallons of cheese sauce.
• Juicy’s sold more than 75,000 smoked turkey legs and used 300 gallons of ketchup and 250 gallons of mustard.

Source: Partial Press Release from the OC Fair & Event Center and Photo Credit.

Frog Legs — We finally tried them and don’t think they taste like Chicken.

Yes, they look like a pair of Frog Legs (below).  Not terribly appetizing, butt [if you know what I mean] we ate them — You could think you’re eating a Chicken Wing around some parts, but they really don’t ‘taste’ like Chicken, as told by people who have and haven’t tried them.

Frog’s Legs have more of an aquatic flavor and tough fish texture, with the look of an extended Chicken Wing — We would like them better if they had the texture of Chicken.  They’re not something we need to have again.  It’s officially checked off our crazy food list.

The flavor is hard to describe, perhaps Chicken is an easy way out — I get it now.

It’s Loaded Chili Cheese Wedges from Jack in the Box and they’re pretty good with Jalapenos, but I could do without the sliced Onions concealed throughout.  I’d have it again, which is more than I can say about the last addition to our OC Chili Cheese Fries Comparison post.

If you don’t enter, you can’t win.  Why not enter?  Anyone can win a Culinary Arts Competition at the Orange County Fair.  The deadline for competition entries is fast approaching.  Do you know how to enter?  Do you know what to do after you enter?  If not, this post may help.

First, enter (most competitions) online — The OC Fair’s website can get you on the way.

Go to the OC Fair Competitions’ page to learn ‘How to Enter an OC Fair Competition’.

When you’re ready to enter, visit the OC Fair & Event Center On-line Entries page (below).

Entrants are called Exhibitors, thus register as such before entering a competition.

Choose Department (Culinary Arts in this instance), then Division and Class for each entry.

Each entry costs $5.00 and one ticket to the OC Fair is presented on delivery day.

After online entry, note delivery date and time and have all goods ready — Learn more here.

On delivery day you’ll drive onto the fairgrounds, while all is being assembled for opening day.

Culinary Arts Competition entries are generally submitted at the Exhibit Promenade (above).

All entries must have a list of ingredients on an index card attached, as shown above.

Pictured herein are previously submitted entries and a was-gonna-be entry mishap below.

The above was going to be Tangerine Dream Bars (similar to Lemon Bars), but it didn’t set.

Fortunately most past entries have turned out well — It’s what’s hoped for on delivery day.

Above shows what YOUR entry/submission should look like, and below shows what it could look like when checking the competition results displayed on opening day at the OC Fair.

It’s exciting to see how well you did or didn’t do — You can’t win ’em all.

Entering a competition at any Fair makes all more fun.

June 10th, 2013 is the last day to enter the Culinary Arts Competition (excluding Special Culinary Contests) online — See the Culinary Arts Competition Guidelines for all specifics.

Guidelines are available for all OC Fair Competitions.

Come & Get It is the theme of this year’s Orange County Fair.

Good luck to all!

Have you ever wondered what a raw, frozen Egg looks like underneath its shell?

We wanted to know, thus froze an Egg and dropped it on the concrete to see what happens.

It didn’t crack, shatter or peel, like I hoped — We had to peel it, but it wasn’t hard to do.

Our frozen Egg looked like this (below) underneath its shell.

It was somewhat clear with an opaque cloudy line running through it.

We threw it down (shell-less) a couple more times, but it wouldn’t crack.

So we power washed it until it mostly disappeared onto now smelly grass — Hhmmmm.

The Yolk became more and more visible.

We won’t have to wonder what it looks like anymore — Check 🙂 .

Ta-da!  The Yolk wouldn’t disappear fast enough, so we gave it to the Dog.  He’s still alive.

We probably should of cut it in half, but it’s too late now and our curiosity is satisfied.

The purpose of this post is to publicize the addition of more Chili Cheese Fries to our Chili Cheese Fries Comparison Post — It’s Wendy’s Chili Cheese Fries which are made with Chili that’s meant to be served in a bowl with a side of Buttered Crackers, not poured over French Fries and topped with Cheese.  I think not on this one.  Better options are found here.

Our first experience at the California Wine Festival — Wine glasses lined up for tasting.

We grabbed a couple glasses and sought out the FOOD, because it’s how we roll.  Plenty of Wine was all around and available from noon to 4 — Best get some food in us to start.

Ribs and Chicken Wings from The Point Restaurant & Bar in Dana Point.

Messy with a Wine glass in hand, but the meat fell off the bone and both were flavorful.

Tall tables were scattered throughout the event and came in handy when free.

For a list of Participating Wineries, check with the California Wine Festival.

Pasta from Gemmell’s Restaurant may not look like much in the photo, but it was amazing!

I don’t know what it was, but if everything they make tastes as good, I’ve been missing out.

A generous Taco Plate from Chelas Mexican Grill was another winner for me.

Wine has the leading role at this event, so the heartier food options were appreciated.

VIP Pavilion (above) — It didn’t look more exciting, but had more chairs and shade.

Grilled Fish Tacos from Rubio’s.

Sushi from Mahé.

White Chocolate Dipped Strawberries from Celebrity Cruises.

Cheers — We’re hoping to win a free Celebrity Cruise, if they haven’t picked the winner yet!?

An Alcove similar to one on a Celebrity Cruise Ship — Our favorite Festival Sponsor.

We had White Wine on this warm, sunny day — Missed out on Red and want to do it again.

We frolicked and planked on Doheny State Beach afterwards and then went out for Sushi.

One fine day.

From Alaska to California and hopefully back for more — I’ve never been there, but our resident photographer cruised Alaska last year and came back exclaiming he had the ‘Best Crab Bisque’ ever.  It was at Tracy’s King Crab Shack in Juneau and he couldn’t stop talking about it.

I tried to find its recipe online, but could not, thus resorted to having it shipped from Tracy.

It’s not cheap (mostly due to shipping), but I learned it’s worth it — Wow!  I see now.

Though not as pretty as when it’s served to you in Juneau, Alaska, it cooked up flawlessly.

One has the option to add Cream, Milk or Stock — I added Cream, as recommended by Tracy.

She also suggests a squeeze of Lime at the end — It has generous pieces of King Crab.

This King Crab Bisque is superb without a Lime squeeze and magnificent with one.

Tracy’s King Crab Shack was recently featured on Top Chef, as shown in a few TV pics.

Chef-testants had to quickly create a dish with Tracy’s Crab Legs — The Best Legs in Town.

Tracy’s King Crab Shack Story and Stovetop Instructions are above.

Thanks to Matt for the beautiful Alaskan photos and tip on Tracy’s — I’m hooked on all!

THANKS to the California Avocado Commission for all this goodness — Since we had so many Avocados, we ate a lot of Avocado dishes/meals.  You name it, we made almost everything.

Most are familiar Avocado favorites and some ideas came from others linked throughout.

We made them all from top down — Starting with Snow Crab Stuffed Avocados made with Mayo, Lemon Juice and Zest, Red Bell Pepper, Dill and Red Onion.  Simple, rich and amazing.

Continuing with a Veggie Croissant Sandwich made with Salad Bar Vegetables, Avocado, and Cream Cheese instead of Mayo.  An Egg Baked in an Avocado — Have you seen that one before?  It’s different and not bad.  And I could eat an Avocado with Good Seasons Italian Dressing (above) everyday.  It’s ready in minutes and always satisfies.  On to Mango Salsa.

Mango Salsa ingredients, plus Jalapeno are pictured above and combined below.

BLT Sandwich, plus A+, minus the L & T on this day.

Open-faced BLT, plus A, minus L — Avocado was mashed with a little Mayo.

Avocado Pizza (if you will) made with a Flour Tortilla, mashed Avocado drizzled with Olive Oil and Lemon Juice, topped with a Fried Egg, Cumin and Salt & Pepper.  I overcooked this Egg.

It could be better next time — The original is much more impressive.

Black Beans, Corn, Red Bell Peppers, Avocado, Red Onions, Jalapeno and Lime w/EVOO.

Cucumber Avocado Salad with Tomatoes, Green Onions, Balsamic Vinegar and Olive Oil.

Avocado on Toast with Sriracha and Olive Oil — An unexpected new favorite.

Avocado with Grapefruit — Many say how well it goes together.  It’s okay.

And would you believe Avocado Ice Cream?

Ours was made with Avocados, Coconut Milk, Milk, Lime Juice and Lime Zest.

I didn’t think I’d like the Avocado Ice Cream, but did and would make it again.

Ahhhhhh Avocados, they’re wonderful to eat and moisturize well — Cheers to Avocados!

Dogs apparently love them too — I can’t believe we ate ’em all and still want more.

I forgot the Potato Chip flavor I entered in Lay’s Do Us a Flavor Contest and apparently Lay’s forgot too as it wasn’t chosen as a finalist — Darn.  The prize is $1,000,000.00 or 1% of sales, whichever is greater.  See Official Rules for specifics.  And the finalists are… Sriracha, Chicken & Waffles and Cheesy Garlic Bread.  YOU may vote for your favorite today through May 4th.

Have you tried them yet?  I like the varied selection chosen and created by Lay’s.

I expected to like Sriracha best, since I like its flavor, but it didn’t translate well onto the Potato Chips (above).  I don’t taste Sriracha.  It’s just hot without that recognizable flavor.

I was excited to see Chicken & Waffles (top) since it’s different and first thought ‘oh big deal’ when seeing Cheesy Garlic Bread (above).  After all was said, done, thought about and tasted, the Chicken & Waffles bag was empty first due to extra analysis of its interesting flavors, but ultimately I voted for Cheesy Garlic Bread, because it REALLY tastes like Cheesy Garlic Bread — Lay’s did us a flavor with it, though I’d buy the Chicken & Waffles again too.

Text VOTE to CHIPS (24477) to submit a vote.

03/10/13 Update: Though voting continues into May, it’s been difficult finding more Chips to try.  This is a call-out for Lay’s to get more Chips out there — Supply if you advertise!

Carl’s Jr. just can’t seem to leave sex alone in advertising — It doesn’t make me want whatever they’re selling, but a free coupon does.  Though I call it as I see it, Carl’s Jr. still sends coupons to try new menu items, and this time we tasted two Sandwiches we’d again.

Jalapeno Turkey Burger — The Santa Fe Sauce (also on the Charbroiled Santa Fe Chicken Sandwich), Jalapenos, Pepper Jack Cheese and Wheat Bun make this Burger flavorful.  It’s light and satisfying combined with the Turkey Burger, Lettuce, Tomato and Red Onion.

It’s not the good looking guy eating the Jalapeno Turkey Burger that makes me want to try one (but if taking that route, glad it’s realized that women eat Burgers too), nor does a bikini model cause me to want a Charbroiled Atlantic Cod Fish Sandwich.  Interesting correlation.  More than anything I value creativity and humor in advertising, combined with a good deal and tasty meal.  Spare us the overplayed sex-sells sales approach — Make us laugh Carl’s Jr.

Regardless of all, I would’ve tried the Charbroiled Atlantic Cod Fish Sandwich anyway.

Though ours wasn’t as thick as the one on TV, it’s a Sandwich I’d buy with my own dime.  The Atlantic Cod was all white with good seasoning and it’s perfect on a soft Honey Wheat Bun.

Two of us gave four thumbs up to both — Soon to be customers in line for these Sandwiches.

I try to avoid politics here, but better decisions need to be made — People and animals first.

Creamy White American Cheese for a Melt or a cold chunk of Extra Sharp Cheddar otherwise.

I can’t stop going on-and-on about how thin and crispy Chili’s Tortilla Chips are, and mentioned it here once before.  Though we set out to taste and report about Chili’s $20 Dinner for 2, the Tortilla Chips were triangle-stars (again) amongst generously portioned, flavorful entrees and appetizer.  There’s something HB Strips and Cheese tasting about Chili’s Chips and Salsa, which may make sense to a local!?  Maybe it’s the frying Oil and/or the Salsa is similarly sweet.  Whatever it is, I LIKE IT.  Now onto our $20 Dinner for 2.  What a deal!

We previously tried Chili’s $35 Dinner, Drinks & Dessert for 2 — Some dishes are the same as those offered for the $20 Dinner for 2, and some are different.  The main differences are the Drinks and Dessert, and neither come with the $20 special.  It can’t be that great of a deal.

We’re completely impressed with the large serving sizes and taste of all.

We chose the Crispy Onion & Jalapeno Stack for an Appetizer and the Crispy Honey-Chipotle Chicken Crispers and Grilled Chicken Salad for Entrees — The MENU is here.

Lots of good Entrees to choose from — I like that, and our server Bobby at Chili’s Buena Park location, who was authentically nice and proficient.  A bag of Chips to-go well with 4 ripe Avocados awaiting purpose at home.  Guacamole with more thin, crispy Tortilla Chips, ole.

Where can I find the BEST Bánh Mì Sandwich?  Locally all answers lead to Little Saigon.

We collected suggestions, then set out to eat at a few of them in one day.

We started at the Coffee Factory with extra strong Coffees and a Bánh Mì (Thit Nuon).

It’s a BBQ’d Pork Bánh Mì Sandwich that we’d go back for, and the Coffee too.

We were also referred to Paris Patisserie & Boulangerie aka Au Coeur De Paris for Macarons.

It’s formerly known as Le Versailles, I think.

We got a box filled with one of each Macaron flavor to go.

At Tip Top Sandwiches (below) a Chicken Bánh Mì Sandwich on a Croissant was recommended.

There are a couple Tip Top Sandwiches locations off Brookhurst around Little Saigon.

Good, but we liked the Bánh Mì at the Coffee Factory better, though vow to try more.

Also went to Brodard Restaurant for Nem Nuong Cuon and more Macarons (below).

Nem Nuong Cuon are popular Pork Spring Rolls that are wrapped in Rice Paper.

Though a favorite of many, I don’t particularly like Rice Paper over a fried Spring Roll.

And we got another box of Macarons from Brodard to try and compare.

I loved the colors and Macaron flavors at Brodard.

Gorgeous — Never thought to describe a Cookie as gorgeous, but couldn’t stop staring.

We had no complaints about the Macarons — Both boxes were above average.

Without recommendations, it seems impossible for an outsider to know where to go and what to eat in and around Little Saigon.  The above was a good start, but we’re not done searching for the best Bánh Mì and already have other suggestions on a list.  Do you have a favorite?

The 2 for $20 meal — It’s a real deal at Applebee’s Neighborhood Grill & Bar.

Right now at Applebee’s you get (1) Appetizer and (2) full size Entrees for $20 – See MENU.

This was our first time to an Applebee’s and we learned it’s hipper than we thought.

It’s a welcoming place for the young and the old — I like that.  Its full Bar helps too.

We happened upon “$5 Sangria Saturdays” and appreciated the generous size glass too.

For an Appetizer, we opted for the Spinach & Artichoke Dip and would do so again.

And for Entrees we chose the Chipotle Cream Steak & Shrimp and the Three Cheese Chicken Penne.  Both were good.  Top Sirloin was served as the Steak (above) and it was tender, a must for any Steak — I never like to chew and chew and chew a Steak.

The ‘Welcome Back!’ sign shall apply next time, since we’d go back for this deal.

Cheers to 2 for $20 at Applebee’s and other specials like it — The service, atmosphere and lighting was pleasant too.  We also like the T.G.I. Friday’s 3-Course Menu for (2) for $20.  And Chili’s Grill & Bar has a $20 Dinner for Two that we plan to try (and report on) soon.

Dare to make Pozole — Check, and in most cases it’s all about the reconstituted Dried Chiles.

In researching how to make Pozole, I learned… Dried Chiles soaked in Hot Water, then puréed and added to the Broth commonly denote this Mexican Soup, as do its accompaniments.

Its familiar garnishes include all shown and more.  My first attempt at making Pozole turned out fairly well, but not great enough to add a recipe.  I referred to several recipes in order to make the pictured version and will add more Chiles next time — Extra RED to be best fed.

I’m happy about it, but what’s all the hub-bub?  Traffic stats have mapped straight North, since the above photo was posted on Pinterest by another.  It was taken by me a couple years ago at The HomeBaked Ham Company, formerly in Corona Del Mar.  Did you know they’re [not] real, though apparently quite spectacular, as it’s been re-pinned by several others?!

Can you spot the real Vegetable Platter? 😉 Do the Pinterest pinners know or even care?

Answer, if puzzled… ALL food (in top two photos) is fake, and the last is real and best for you.

In a sea of Chocolate Confections, my Pink Grapefruit, Orange and Lemon-Lime Fruit Bursts stood out.  They were just awarded Best in Show in Confections at the Orange County Fair.

My Roasted Peach Scones received an Honorable Mention — I’ll take it.  Thanks!

And my Orange Zest Cheesecake with a Chocolate Ganache received a Second Place Ribbon.

I’m thrilled with the results and will soon be reporting more about OC Fair food.

Many will be at Verizon Amphitheater this weekend tasting Orange County’s best.  We’ll be there Saturday to see what’s up — And plan to bring it virtually @FoodBlog on Twitter.