Nibbles of Tidbits, a Food Blog

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!

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!

It’s my 2nd year as a Judge at the Los Angeles Luxury Chocolate Salon — Last year is here.

Though it sounds glamorous, it really isn’t — Too much Chocolate is possible.

Its location, the Santa Monica Civic Auditorium is best as a venue for an 80’s concert.

For this purpose, booths/tables were set up to hand-out tiny to full size pieces of Chocolate (and other unique Candies) to those who paid to attend the event.  Personally I never love to stand in line after line, but some products and people make it worth it, like Deuvo (above).

All may take a Chocolate making class at The Gourmandise School of Sweet and Savories.

It’s in Santa Monica — At the end of the class, you’re sent home with lots of custom Chocolate.

Le Cordon Bleu College of Culinary Arts students sculpted Chocolate Flowers and more.

They made this mostly edible Cake (above) to display their talents — I just LOVE it.

More Chocolate and Brittle samples — I’ve already voted and will say this… I most appreciated Mignon Chocolate and might of preferred to buy those pictured at top and head to the beach.

Since the Santa Monica Civic Auditorium was a short walk from the booming Santa Monica Pier, that’s where we went — We hadn’t been there in years and luckily arrived intact, once passed the crazy guy yelling every word that shouldn’t be written here, plus all the other clowns along the way.  It’s a bit of a weird world there, Venice like we come to realize.  Interesting.

Cheers to the Chocolate, from the Mexican Restaurant at the end of the Santa Monica Pier.

It was cool kickin’ it there with Sirloin, Chicken and Shrimp Fajitas — All was tender but bland.

Overall, nothing to complain about this day, but all is checked off the list.  Thank you.

Whole Foods Market in Newport Beach — A fresh, colorful place perfectly set to test out a new (much needed) camera, and it appears Nibbles of Tidbits’ photos are looking up.

I’m grateful for the camera, and the $100 Gift Card from Whole Foods Market to tell you about their Newport Beach location — A piece of Cake, as I would’ve written about it anyway.

I love Whole Food Market, especially at Fashion Island where the service and selection is tops.

Interesting samples are set-up throughout the store and I finally tried Dragon Fruit.

Its texture and flavor is comparable to a Kiwi with less flavor.

And I love Passion Fruit (above), but it’s trippy looking inside — Scary or is it just me?

Amongst the paradise of food is Whole Fresh Fish, sometimes difficult to find.

How about Sea Urchin?  It was cool to see Fresh Abalone, but Shrimp was on the menu today.

This store is like a Newport Beach city hosting two Bars to re-group with a drink.

Happy staff was available at every turn to answer questions and/or offer a helping hand.

If there’s something you’d like to try, ask and they’ll open it for you.  They offered to do so.

Entrance to Whole Foods Market’s Back Bay Tavern — Why not park your cart for a quick one?

Cart with high quality food (above) on its way to become a meal requested by Sweetie Freis.

My Mom and I enjoyed the shopping experience with a Glass of Wine in between.

And the tram ride to our car with heavy groceries was welcomed — Thankful for that too!

See what’s on the MENU (above).  It’s different than what I would’ve picked, which made all more motivating to prepare.  It’s what’s asked for, thus it’s what will be!  Check back to see how all turned out.  Overall it went well, except for one thing — We’ll post about it soon.

Thanks Whole Foods Market Newport Beach — I’ll be back, voluntarily.

French smiles await you when you rise — Pandor Artisan Boulangerie and Café is open.

Its offerings are French to the Bread bone — Breakfast, Savories, Salads, Paninis and more.

And seemingly endless exquisite Desserts.

Once there was a way to get back home — Its owners want to bring France to the OC.

Food Media relished the taste of Pandor’s long journey to Newport Beach.

It’s where/when I learned how special the food and all that’s behind it actually is.

Our photos don’t do it justice — The Sandwiches and Salads are filled with sophisticated flavor.

I loved the Habano Sandwich, Grilled Vegetable Panini and Baby Spinach Turkey Salad.

Pandor means Golden Bread and each is made with loving French care.

Our hope is to try everything pictured here and more.  It’s an exceptional place.

I left the taste-transport feeling French with Baguettes in hand. 

Then we had our own private Idaho, a Bread Sampling Party.

Life is beautiful — Bonne Chance Amis.

Until I attempt the process of making French Macarons, I enjoy testing the local best.

I haven’t found a French Macaron (around here) that I must have again, thus ordered a dozen from Nicole Lee Fine Chocolates, a company I learned about at the Los Angeles Luxury Chocolate Salon I helped judge last year — So far they are the best I’ve had.  Each unique taste combination is pleasantly identifiable within its respective, delicate, creamy, flavorful Cookie.  The preliminary favorites are Blackberry, Lychee Rose, Passion Fruit and Raspberry.

Next time we’ll try the Vanilla Olive Oil, Rum Raisin and Genmai Green Tea flavors, but can’t be ordering them too often, as they’re not cheap, especially combined with shipping.  To save money and experiment, French Macarons are on the ‘To Make List’ and when it happens I’ll start here, where there’s a collection of helpful tips and information about them.

Regretfully I don’t even taste the Sourdough in this Bread, let alone the “Extra” Sourdough.  What’s up with that?  Have you also noticed that about many so-called Sourdough Breads?

The last Strawberry one was stolen from the fridge — Okay, I know who did it and you’re busted.  I guess that means you like them, but next time ask, as I still had study to do.  I mean, I wanted it.  Heading to the conference room for a meeting, I found it satisfying and timely this day, with a pad of paper and Coffee in the other hand.  It’s a Kraft Milk Bite Bar that’s the subject here.  A group of us recently got to try them.  They’re of interest because I LOVE Milk, like Granola, and I’m always looking for a good, quick breakfast bite.  Thanks!

View from my new office on an overcast day, with a Snack Like Nothing Else, they report.

Voting on the office favorite, another points to the Strawberry Milk Bite, though all liked all.

We also tried the Chocolate Milk Bite with nothing bad to say about it.  I liked the Strawberry better too, but found it a tad rich towards the last bite, thus think I’d really like the Mixed Berry or Oatmeal Raisin one best.  You can learn about the nutritional information from them at MILKBITE.com, or at the top link.  It’s back to work with much awaiting review.

Most often seen in trendy Hotels, I recall — And that still seems to be the “case” with respect to the soda cans above.  This time they’re at the W in Hollywood at the I Can’t Believe It’s Not Butter! Red Carpet Event.  More about the elusive cans and event are here.  Moving on.

The purpose of this post is to announce the winner of the ICBINB! Giveaway.  We appreciate all entries.  And the WINNER is… Ms. A. Thompson from Signal Hill, California — We’ll soon be in touch regarding your stylish prize.  Speaking of style, our Guest Blogger and Interior Designer, Bonnie writes about her point of view on the event.  Her report follows.

The Fabulous Features of the “Fantastic” Suite — They claim there are only two “Fantastic” suites at the W Hotel in Hollywood, which is appropriately situated at the iconic intersection of Hollywood Boulevard and Vine Streets.  This is where we spent the latter part of our Oscar Sunday afternoon. “Our” stunning suite had killer angles, floor to ceiling views and not one, but two glamorous rooftop decks to check out the Hollywood vibe going on below us.

 The Suite – and indeed, the entire hotel lobby – offers contemporary design along with a bold color scheme to create the ultimate Hollywood experience.  Every detail was impeccable, from the flowers to the design of the food servers themselves.  In my interior designers mind, the I Can’t Believe It’s Not Butter! food was impeccably served and we all had fun along with fabulous service.  Here’s a BIG Shout Out to all the women involved in setting us up in the stunning Fantastic Suite at the W Hotel. They rocked it!

 Thanks Bonnie and I Can’t Believe It’s Not Butter!

Food styling at the I Can’t Believe It’s Not Butter! “Toast to the Red Carpet – Live” event.

Behind the scenes with Food Bloggers on Oscar day at Siren Studios in Hollywood —  Cool stuff.  I had the pleasure of meeting the talented and nice people behind Food Flirt, The Duo Dishes, In Erika’s Kitchen, Run Eat Repeat, Rockin’ Mama, Romy Raves and ICBINB!

All dishes on set were made with I Can’t Believe It’s Not Butter! and the RECIPES are HERE.

A Toast to the Red Carpet by ICBINB! with Molly Sims, Carson Kressley and Brooke Burke.

Before show on set (above), and during the show in the Fantastic Suite at the W Hollywood.

Siren Studios wait area or S for Shelly — Hhhmmmm.

Leaving studio on the way to the W, just a couple blocks away.

The W Hollywood — I love its style.  More about it by Bonnie, after the Giveaway (below).

In the Fantastic Suite with Lifestyle and Food Bloggers — Thanks to ICBINB!

A Champagne toast in the mirror and the option of Toast with I Can’t Believe It’s Not Butter!

I enjoyed Toast and all dishes developed by Katie Lee using ICBINB!

More information about the dishes and RECIPES are HERE.

My favorite was the Pineapple Upside Down Cupcakes pictured above.

Added to all from the W were Kobe Beef Sliders (above).

Off the Fantastic Suite was an outdoor lounge set with Beer, Wine, Champagne and Sodas.

And Celebrity Makeup Artist, Terri Apanasewicz was there to give expert advice — Thanks!

And beyond the outdoor lounge was another patio across the street from the Pantages.

GIVEAWAY:

If you got through all that and still want to be entered into a DRAWING to WIN a classy Ralph Lauren Serving Tray, (4) Champagne Glasses, Wine Charms and decorative Butter Knife, do (1) of these things before March 8th ends PST.

• Like Nibbles of Tidbits on Facebook
• Leave a Comment on this Post
• Follow @FoodBlog on Twitter

We’ll draw (1) name from all entries and notify him/her/you on March 9th with a CONGRATULATIONS!  You may enter once a day via any means noted above.  If you already Like Nibbles of Tidbits on Facebook (and probably don’t, hahaha), a subsequent comment there or here will count as an entry.  Good luck and thanks ICBINB! Peeps.

Why is it I’m compelled to push this Mini Shopping Cart down the aisle every time I see it at Cost Plus?  I ponder that.  It embarrasses my Mom when I do it.  Maybe that’s why, and it just makes me laugh.  I’ve promised to refrain from now on.  This time I had Chef Lexi of Kids in the Kitchen do it.  It’s double-mint cute now — Post title inspiration is here. 🙂

I grew up conducting neighborhood Pepsi vs. Coke Challenges and the results were always split down the middle — Each argued passionately for his/her choice.  I rarely drink either today, but clearly knew which I liked better back then.  At the time, I lobbied heavily for Pepsi.  I believed it to be less sweet and more carbonated, though current co-workers feel strongly otherwise in favor of Coke.  The Cola Wars continue.  Do you have a favorite?  With respect to the infografic, I found the acquisitions interesting.  The next challenged may be between Naked and Odwalla.  Credit: Business Insurance Blog.

My lovely Mom in front of PREP Kitchen Essentials — A Cooking School and specialty store.

It’s located in the Shops at Rossmoor in Seal Beach.

Take a Cooking Class or taste the Antica Extra Virgin Olive Oils and Balsamic Vinegars.

We fell hard for Antica’s 18 year aged Balsamic Vinegars — They are staggeringly tasty.

Took home a bottle of Antica’s Dark Aged Espresso Balsamic Vinegar and can’t stop drinking it.

And left with a bottle of the Ultra Robust Frantolo/Leccino Extra Virgin Olive Oil.  We’re ready to return for more Balsamic Vinegar, oh my.  Once upon a time I lived within walking distance from this store, before it was ever conceived.  Didn’t take a Cooking Class but you might want to!?

First, thanks for the opportunity to try your stuff Carl’s Jr.  I liked Carl Karcher and I’m happy to see that you’re still serving after 70 years.  It’s quite an accomplishment — Congratulations.

I also want to compliment Carl’s on its creative marketing packages, especially the latest one received for the Steakhouse Burger, since it doesn’t include a girl in a bathing suit eating a messy Burger — How refreshing.  Does it mean they now want chicks to enjoy their Burgers too?  Sex sells, I know, blah, blah, blah.  Anyway, love the addition of A-1 Steak Sauce and Crispy Onion Strings on the Steakhouse Burger, as it reminds me of the Fancy Smancy Steakhouse Burger I created for Hof’s 60th Anniversary.  A happy coincidence.

And though I’m not a Turkey Burger fan, Carl’s Turkey Burger isn’t bad.

Another coupon redeemed with a tasting crew on hand to try Carl’s Jr.’s new food items.

And thumbs up go to the Hand Breaded Chicken Tender Wrappers, our favorite of Carl’s Jr.’s newest menu items.  Continued research and development will always be appreciated.

The 3-Piece Hand Breaded Chicken Tenders are pictured below.

Hope I didn’t bite the hand that sometimes feeds me, but will always tell it like it is.

All wasn’t exactly pretty, but it sure was sweet.

Attended the Los Angeles Luxury CHOCOLATE SALON at the Pasadena Center Ballroom.

Chocolate combined with almost anything — One darling was the Chocolate Wine.  Yes it did.

I was on the Salon Awards Tasting Panel and one favorite, Ciel tied for Best in Salon.

And David Bacco Chocolatier (above) with a Balsamic Reduction is Top Artisan Chocolatier.

We had fun trying the heat variations crafted by the Monterey Chocolate Company.

French Macarons, who isn’t loving them these days?!  Cutting ’em up just didn’t seem right.

We needed more and larger samples in most cases — A true test you know.

As told I mainly anticipated the unique flavor combinations to be had and most were spot on.

And the above Ciel Gift Box would be a fantasy to receive.  It also tied for Gold.

The Official Results are linked here — Gold, Silver and Bronze for all categories.

The Chocolates were sweet, but the space was too small and the lines were too long.

Jer’s Chocolates — I’m not a big Peanut Butter and Chocolate fan, but Jer’s is special.  The people behind it are nice and Jerry happens to be my Dad’s and Bro-in-law’s name.  Go Jer’sss!

Remember the Tequila?  Well, the Chocolate Salon was interesting.  Thank you TasteTV, etc.

Chef Lexi of Kids in the Kitchen loves the Funfetti Mix Kits by Pillsbury and recently made their Whoopie Pies for a Pool Party.  They were a hit  — Everyone was excited to see and eat them.  They are much better than the Whoopie Cushions she usually brings to a party.  Thanks Lex.

I was pleasantly surprised by the quality and taste of Gorton’s Grilled Tilapia.

It’s not something I usually eat, but it was on special and cooked up fast.  I had yet to prepare pre-cooked frozen Fish in the microwave.  After seeing and eating Gorton’s Signature Grilled Tilapia, I wanted to do it again.  The Tilapia was all white and flakey, mandatory to me.  It really doesn’t have that much of a grilled flavor, but it’s more than all right for a quick bite.

It looked like a frozen block out of the freezer and turned into an enjoyable lunch.

Happy with the results, I tried Gorton’s Grilled Fillets Garlic Butter, but they didn’t measure up.

It appeared to be made of Fish pieces pressed together and had way too many dark strains running throughout — Opposite of the Grilled Tilapia, it was sadly inedible.  No bueno.

What’s up Gorton?  I’m told to trust you — Quality consistency is important.  Who likes a hodge podge of this kind of dark meat?  Not I, but still glad you’re around.  It’s 50/50 for now.

We recently tested the Farmer’s Market Fish Taco currently available at a few Rubio’s.

Rubio’s Fresh Mexican Grill will officially be offering the Farmer’s Market Fish Taco in October, but right now it’s being tested at select restaurants in Orange County.  I tried it and love it.

I don’t know the ins-and-outs of its future, but will surely seek it out in October.  After that, we vote Rubios put it on the menu.  It’s fresh tasting with Roasted Corn, Avocado and hand battered Fish, and especially good on a Flour Tortilla.  Keep an eye out for its official debut.

09/14/11 Update:  Corrected the name to ‘Farmer’s Market Fish Taco‘ after having it again and learning I didn’t provide its full accurate name.  My bad.  It’s still an excellent Taco.

I’m excited to be a part of The Official Chocolate Salon Awards Tasting Panel at the Los Angeles Luxury Chocolate Salon taking place September 25, 2011 at the Pasadena Center Ballroom.  I get to EAT ALL THE CHOCOLATE I WANT and vote for my favorites — Now that’s a good time!  And YOU CAN TOO if you buy a ticket.  They’re reasonably priced.  The event is a must for Local Chocolate Lovers.  Discover, savor and taste products from some of the Finest Chocolatiers and Wineries in Southern California.  Show highlights include Premium Chocolate Tasting, Artisan Chocolate Demonstrations, Chef and Author Discussions, and Wine and Beverage Tasting.  All is being presented by Taste TV.  Hope to see you there.

When asked if I wanted to sample Wheat Thins Stix, my first thought was no thanks.  To be honest, I’ve never been a fan of Wheat Thins, but know my Mom is.  She’s been snacking on them ever since I was a kid.  Since they’re always in her cupboard, I asked if she wanted to try the Wheat Thins Stix.  She agreed and here we are — Lexi from Kids in the Kitchen (pictured) loved them, especially the Cinnamon Kick.  And my Mom liked both.  Okay, I sampled a few too and have no complaints.  Thanks for the opportunity Nabisco, as I’m now partially converted.

Update:  Apologies, the post title was changed due to formatting issues.

Poorly perforated and disintegrating Paper Towels are getting on our nerves.  We’re going to start monitoring these issues to name the best and worst Paper Towels out there.  If they don’t tear off properly, sheets are wasted, and if they disintegrate when drying something or soaking up a spill, what good are they?  It’s time to identify and stop purchasing the bad ones.

Remember the Banana Experiment?  We recently tested Clearly Fresh Bags to see if they truly keep a Banana looking prettier for longer.  Well, um, I think I left the Banana in the bag too long.  While waiting for the bag-less Banana to turn black, as when ready for Banana Bread, the bagged Banana got a bit furry and developed a bed sore — Thus due to our poorly run experiment, we cannot form an opinion on the bags, but will advise not to keep your Banana in the bag too long. 😉 On a related note, reading this will make you want a Banana.

07/26/11 UPDATE:  Clearly Fresh recommends that Bananas be stored for up to 9 days.  Our Banana was stored in a Clearly Fresh Bag for 12 days.

Rock Salt and Ice are no longer needed to make homemade Ice Cream.  I’ve been wanting a new Ice Cream Maker for years, but really didn’t need one since my old fashioned one is still trucking along.  That’s great, but the pictured Ice Cream Maker was on sale for a price I couldn’t pass up.  I feel a little guilty about it, since it’s nicer than the one I bought my Nieces last year for Christmas, though roughly the same price.  Hopefully they skip this post. 😉

Homemade Lychee Ice Cream — I found a simple recipe online that was varied slightly to make the pictured Lychee Ice Cream.  It can (and should) be made in any Ice Cream Maker, because it’s fabulous and couldn’t be easier.  I lightened the recipe with Milk and less Cream.

Ingredients:  (1) 20 ounce Can of Lychees, 1 3/4 Cups of Whole Milk, 1/4 Cup of Heavy Cream, 1/4 Cup of Sugar and the Juice and Zest of (1) Lime — All with an Ice Cream Maker.

Directions:  Reserve the Lychee Syrup and puree the Lychee Fruit, then combine both with the remaining ingredients listed above.  Place ALL in an Ice Cream Maker and churn for 30 minutes.  That’s how long it took in this Cuisinart.  Pictured is the first batch made in it — A success.  The consistency and flavor couldn’t have been better.  The photos don’t do it justice.