Nibbles of Tidbits, a Food Blog

We tried Burger King’s new Mac N’ Cheetos (pictured) — Macaroni and Cheese inside fried batter shaped like Cheese Puffs.  The Macaroni and Cheese in Burger King’s ad looks creamy and their “Cheetos” appear to be dusted with an orange, cheesy powder, but in person they look different.

I hate to report it, but they kind of look like little fried turds — That’s from a consensus of three tasters.  Burger King’s Mac N’ Cheetos were darker than expected and had no visible orange flavored powder, like Cheetos and Cheese Puffs do.  If the batter is supposed to be made with Cheetos, we couldn’t taste the Cheetos flavor in it.  And the Macaroni and Cheese inside was very dry.

I didn’t want more than just one Cheeto.  That’s not good.  I didn’t expect them to be great, but they’re just plain funny and bad, like crazy Fair food.  Maybe BK should wrap them in Bacon, JK.  I waited in line too long for them, and the first BK I went to ran out of them, while I was stuck in the drive-thru.  That wasn’t good either.  I wish I could report better, but three tasters on behalf of Nibbles of Tidbits do not want them again, though all appreciate the fun concept of ’em.

What?  No more Cole Slaw at Chick-Fil-A?  Really?  I don’t think it’s a good decision, but it does ease my disappointment a bit to have the recipe.  Chick-Fil-A says they removed Cole Slaw from their menu to make room for their new Superfood Side (pictured below courtesy of Chick-Fil-A).

Their Superfood Side is actually a Kale Salad with Broccolini, Roasted Nuts and Dried Sour Cherries, which sounds good to me, but I think Chick-Fil-A’s Cole Slaw would appeal to more people, especially since it was a darn good Cole Slaw.  Everyone doesn’t like Kale.  Please bring back the Cole Slaw.

Until then, here’s the recipe if you liked Chick-Fil-A’s Cole Slaw too.

Update on 04/12/16:  Review of Chick-Fil-A’s Superfood Side.

Where is Wings Cafe?  I thought it was supposed to be open at Fullerton Municipal Airport by now?

Wings Cafe will someday occupy the space above, but it looks like it’s going to take longer than we hoped, as much still needs to be done to the lobby of the airport below, let alone Wings Cafe.

Above is the airport lobby as it looks today, and below is Wings Cafe, yikes.

For those who live nearby, it’s disappointing how long it’s taking.  What’s the hold up?  I hope government isn’t impeding progress, as it too often does — It’s not good for business nor the people.

Airport Day happens here in three weeks, May 9, 2015 and I’ll be happily shocked if all is complete.

We hope for that and wish Wings Cafe much success, once it’s able to open — We’ll be two of its first customers, since we can walk to it.  And we’ll be at Airport Day to check for expedited progress.

Wings Cafe expects to open this spring, but Fullerton Municipal Airport’s website states “Opening Summer 2015,” thus it’s still unclear when it’ll be landing.  We’ll let you know when we know.  At a minimum, we hope the airport lobby construction is done in time for Airport Day.  It doesn’t make sense to host Airport Day in its current condition, the way it has looked for too long.  We’re coming for inspection that day.  Looking ahead optimistically, Wings Cafe menu may look like this one.

A Poop Sandwich goes to the A-Hole that hacked a humble food blog — It’s an appropriate meal for a dumb-shit.  You (hacker) accomplished nothing.  Yes, I’m unhappy about it, but will move on. Unfortunately, you’re just a hack and deserve no more than today’s Food Blog Hacker Special.

Attention: All Visiting Nibbles of Tidbits (Regulars & New Arrivals) — Please bear with us as we fix a few issues.  There’s no danger here.  Some links are currently disabled and should be functioning soon.  If you’re looking for something and can’t access a link, use the Search Box to find it.  It works.  Aside from the above, we’ll be publishing a lot more about food in 2015.  Reports are revving to go and better Sandwiches (and more), with sides of everything are ahead for the non-hackers.

It’s been too hot to blog, though it’s never too hot to eat.  I have a lot to report on — Food in Michigan, most specifically the Pasty, the best restaurant and bar in Puerto Rico, the Anaheim Packing District and its speakeasy, The Blind Rabbit, and more.  Check back if interested.

Credit: Someecards.

Do you see the pool of Garlic Butter under the Crispy Artichoke Hearts (above)?  We had the same Hot Appetizer at El Galleon Restaurant in Avalon on Catalina Island, except our pool of Garlic Butter was twice as deep.  Our formerly Crispy Artichoke Hearts could high dive into it.  We were surprised to see them served that way.  Why would El Galleon fry them to a crispy, golden brown only to place them essentially in Oil again?  It’s simply a bad idea.  The Garlic Butter should be served on the side to preserve crispiness.  Don’t you think so?  And they’re too expensive at $11.95.  We’ll get something else next time.  El Galleon is otherwise a fun place with Live Karaoke and countless other dishes and specialty drinks to choose from.

We LOVE spending time on Catalina Island — See our previous Blue Water Grill report.

Well… I wouldn’t yell at my husband if he did this — I’d just make fun of him.

Have you tried Naples Ristorante E Pizzeria in the Downtown Disney District?

If not, you may want to skip it — Not because it’s bad, but because it’s ridiculously priced.

Disney related prices are high indeed and going up, as recently reported.

After watching a Food Network Special on Pizzas, I had been craving a great one — Naples Ristorante E Pizzeria was the first Pizzeria we stumbled on after the show.  It didn’t satisfy, mostly because I have an aversion to being gouged.  Our “Individual” Pizza (pictured) was $19 and the next size up is $32.  We got the Finocchiona Pizza, which is made with Salami, sautéed Onions, Tomato and Mozzarella.  Again, it wasn’t bad, but I know there’s better.

We appreciate taste and value in a Pizza — It makes us happier on earth.

Where are the prices?  I can’t think of one good reason (for the consumer) not to have drink prices on a menu.  Chili’s Restaurant doesn’t put drink prices on its menu.  Drinks can be expensive.  I don’t want to ask… How much is this Margarita, or that one, or how about that Glass of Wine, etc.  It’s a little uncomfortable, but I don’t want a big surprise on the bill, thus I’m less apt to order a drink at Chili’s, especially a Specialty Margarita.  Do you feel the same?

On a positive note, I’ll always order their Chips — Chili’s Chips are the best.

2014 Food Trends:  Fish Heads, Fish Heads, roly poly Fish Heads — Eat them up, yum.  Well, not sure about the YUM part, but it appears Fish Heads and Fish Collars will be popular in 2014, so some say.  Oh boy!  And other, more desirable sounding food trends include… Haute Jewish Deli items, eating with your hands, raw Beef, house made Hot Sauces, Parfaits, Bugs, locally sourced everything, heirloom Beans, Peanuts and field Peas, reconsidered Rice, Ice Cream Sandwiches, edible food packaging, Tea, and Gluten-free products continue to grow.  All are reported about in detail here, here, here, here, here, here and here.  Happy eating!

Well… I learned how to make Gnocchi (a good thing) and other dishes I’d never choose to make, but didn’t win a prize.  All was for a Recipe Photo Contest sponsored by the Idaho Potato Commission.  My photos weren’t selected and I think I know why.  It’s all about the food (or Potatoes in this instance), not background, though important too, and I didn’t get close enough.  Or the competition was stiff.  I don’t know.  I appreciate the incentive.

Moving on… to packin’ for moving, as previously reported — I’ll compete again when time.

I hope Julia doesn’t mean if… something is dropped on the floor and/or not washed!?! 😉

I like the idea of an all-in-one Michelada, but the pictured could repel one from trying another.

A Michelada is a Mexican Cerveza that’s made with Beer, Lime Juice, assorted Sauces, Spices and Peppers, which sounds interesting and good if prepared in the right proportions.

The pictured was plastic wrapped at 7-Eleven — One then adds Beer and the included Spice packet (the biggest problem here).  It’s too salty and overwhelms in a bad way, and best not added.  The Lime/Spice around the rim is better on its own.  Once the Spice packet is added, you’ve f’d up your Beer.  After this Michilada, I’m left wanting one that’s prepared right.

Not sure it’ll work out — There may be laws against it too.

CalFresh — Must you heavily recruit?  No, for many reasons I see.  Respect taxpayers too.

What would you do for a Klondike Bar?  Uh, how about just buy one if you want it?!

Why do some ask Owls that question?  Hoo cares and STFU already says all owls — I read that.

I’m still confused — Is that a decimal point or comma above?  The world may never know.

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.

Please bear with us as we work through a few technical issues — We’ll soon be back daily.

Yes, it’s also National Egg Month — There seems to be a day or month for every food.

I bought this Microwave Egg Poacher because it was under $2.00, but PEEEE. UUUU.

It stunk up the house while cooking and just plain stinks in all ways.  When the lid/top is fully open, it tilts the bottom/base causing some of the raw Egg to fall out — Not good.

The result was an Egg horror film, hahaha — I was literally frightened by how they looked.

The Yolk was desperately trying to get away and/or cooked to hell — A stinky, scary situation!

Didn’t even want to taste it, so all went into the trash — Eyes were reserved for transplant onto other food.  They were added to improve its look and for a redeeming feature chuckle.

As a better replacement, I was hoping to find an Eclair on top of the trash.  I’d eat it.

Best to slice ’em for Bananas Foster, Banana Cream Pies, Banana Bread, Banana Splits, etc.

Photo credits here and here.

I prefer an Iced Tea and small Cheeseburger, but like the photo and others linked here.

We took the train to LA for the Chinese New Year Parade in Chinatown, then walked to Philippe, The Original and Olvera Street — All are within walking distance from each other.

The Dragons and Confetti Poppers were the best part of the parade.

Nearby in Chinatown, Sugar Cane was being pressed — As a kid, I remember a lot of Sugar Cane being sold on Olvera Street, but didn’t see any available whatsoever.  I wonder why?!

The most expensive Ginseng we saw was $899.00 per pound — Wow.

And then we went to Philippe, The Original.  It’s family owned and operated since 1908.

They claim to be the Home of the French Dip Sandwich and lines can be too long.

The lines are weird too — One line becomes ‘pick the best of several’ that lead to the counter.

Note it’s cash only — A French Dip Sandwich was once 35¢.

We both went with the Beef French Dip, though Philippe’s offers several Meat options.

Ours was with a Pickled Egg, Cole Slaw, Potato Salad, Lemonade and Iced Tea.

Okay, I’m sorry to say… It’s just okay.  I’m not a fan of pre-dunk Bread.  It makes the Sandwich soggy.  I’d prefer to dip it with each bite.  I’m told to have it with Philippe’s Mustard next time and wish I had it this day, since I’m not sure I want to stand in line for it again.

I’m happy to have tried it, which is good enough for now — We’ll see about next time.

Gone with remnants of wet Bread left behind.

Don’t get gas here (above) near Philippe’s and Olvera Street — It’s a bigger rip-off than usual.

The start of one side of Olvera Street (above).

Food and reflections of today (above) and yesterday (below).

The Kitchen at Avila Adobe, the oldest existing residence in Los Angeles.

The Dining Room — I wanted to sit and eat, again.

Another full day of food and fun together.