Nibbles of Tidbits, a Food Blog

Yes, Nibbles of Tidbits is still live.  And continuously eating — Mostly out and microwavable frozen meals while the kitchen was being remodeled, but now I’m cookin’ up a storm, as I like to say, though you wouldn’t know that from here lately.  All of that is sure to change having this beautiful, inspiring kitchen.  We just love it.  And food looks great here too.  I created this short, before and after video to show the dramatic change.  We set up a temporary kitchen in the garage, thought up a new design, selected a contractor, materials, colors, products and style, and hoped for the best.  We are very pleased with the final results, which shall be starring here.  We’re happy to present Nibbles of Tidbits’ new kitchen and we are thankful to/for all who made it possible.

It’s likely we won’t win the 5-Hour Energy Yummification Contest, but we learned a lot trying.  The contest closes today, and then it’s our video amongst 400+ other video entries (I think) vying to win $50K, $30K, $10K or $1K.  All sound good to me.  We each created a Drink Recipe using (1) 5-Hour Energy Drink and a one-minute video preparing it.  Our drink, the 5′ N Thrive is simple to make and good tasting, but our video ended up compressed by time and size limits.  Overall, it was fun to do and we still hope for the best — Recipe is on the video.

Happy Easter from Nibbles of Tidbits — More food PLEASE and much THANKS for all.

Seinfeld is still one of my all-time favorite shows — See (20) of its food related moments here.

Linked here is a video of a Carrabba’s Chef making their Beef Brasato, which is featured in one of Carrabba’s Italian Grill’s commercials.  Though I’ve never been there, the dish Beef Brasato looks and sounds pretty good — It’s basically slow braised Short Ribs, Italian style.

Carrabba’s Beef Brasato RECIPE has the makings for a great dish… Wine, Beef, Fresh Herbs, Garlic, Onion, etc.  All ingredients are pictured but not listed — If visually indecipherable (Olive Oil, Dried Sweet Marjoram, Crushed Tomatoes, Lemon Zest), the complete list is here.

Carrabba’s Beef Brasato recipe is (somewhat) summarized here in a few photos.

Cut, dice, chop, crush and press the Garlic, Herbs and Vegetables.

Flour, Salt, Pepper and sear the Beef Short Ribs.

Sauté the Mirepoix.

Add Garlic, Red Wine, and return the seared Beef and add the remaining ingredients.

Apologies for the poorly seared Beef, pan wasn’t hot enough (a common story on The Bad).

Braise all covered together in the oven at 300° – 325° for 4 hours, until Beef will fall apart.

Serve over Rice or Risotto — It was flavorful, though I added too much Crushed Tomato.

I’d make it again or try it at the restaurant someday — The pics don’t validate it well.

Whatever makes you happy, whatever you want — Music related to food has a place here.

They were easy to make, but it seems the Sugar Cookie Dough I used (Pillsbury) isn’t conducive to the recipe shown below and linked here — The Candy Corn Cookies baked up well-formed on the video, but my wannabes didn’t end up as triangularly cute or colorful.

The pictured Cookies didn’t stay triangular and basically baked into blobs.

The wannabes were entertaining to make and not bad to eat, but not what I wanted.

Halloween Cookies — I’ve decorated a lot of them.  Samples (visual only) are linked here, if you’re searching for Halloween Cookie decorating ideas.  This year I’m most excited about the Candy Corn Cookies shown on the Howdini Video above.  They look credible and are so cute.

I’ve added Candy Corn Cookies to my ‘To Make List’ since they’re too easy to make, a bonus.

Two more days to enter the Karo Corn Syrup Dessert Challenge — Do you have a recipe?

If so, enter now on Recipe Riot or check out other assignments there.  I entered the above.

I submitted a recipe (and video) for Tangerine Fruit Bursts — Since the recipe cannot be previously published, only excerpts (freeze frames) of the video are posted here now, and because I’m bashful about creating a novice recipe video, a funny learning experience.  You’ll have to find it.  All Karo Corn Syrup Dessert Challenge submissions can be viewed here.

Good luck all!  Required product branding photo — By me, only for fine products.  Karo is one.

It was for an annual fundraiser that I stood out on the 8th hole all day measuring for the longest putt, plus I got paid.  And mustn’t mention the pre-tee BBQ to be polite.  The Cole Slaw was good.  A man said his worst day of golf is better than his best day at work.  I’d heard that before.  The course, Black Gold has spectacular views and it’s always great to be outside.  By the way, the longest putt was 34 feet exactly.  It was impressive.

We’re here ’cause I love to live so pleasantly, live this life of luxury, lazing on a Sunny Afternoon‘ at the Gulfstream in Newport Beach, corner of PCH and MacArthur/Avocado.

The Gulfstream in the Corona Del Mar Plaza has a huge outdoor patio — On one side you seat yourself for Starters, Desserts and/or Drinks only, and the other side serves the full menu at seated tables.  This sunny day we thoroughly enjoyed the Grilled Artichokes with Remoulade.

And the Dip Trio with Guacamole, Hummus and Smoked Trout Dip.

All with a Hot Fudge Sundae at the end is a great time.

It’s comfortable, casual and upscale.

At the Gulfstream in the springtime…

And silently I say a little prayer, yes I do, But For The Grace Of God go I, I must’ve been born a lucky [gal], Heaven only knows how I’ve been blessed by the gift of… that song by Keith Urban, and many other things in this short life on earth.  I’m grateful and hopeful.  Happy Easter.  Say hello to that old man passing your door, cause he might be rich, but truly poor.

Before cooking this Rack of Lambo, I watched a couple short videos and read a few blogs.  Since Lamb isn’t cheap, I wanted to cook it right.  Although I didn’t trim ’em that skillfully, they could not have tasted better.  I’m now saving this recipe for a special occasion. 

A perfect Rack of Lamb step-by-step (loosely) in photos — S & P and sear the meat for a minute on each side.  Next time I’ll get the pan hotter.  Remove Rack from pan and set aside.  Prepare an Herb Bread Crumb mixture to crust the Lamb.  Preheat oven 375°.

The ingredients… Dijon Mustard, Bread Crumbs, fresh Garlic, Thyme and Rosemary and Olive Oil.  I just so happened to have Homemade Bread Crumbs on hand (as presented), in a makeshift package comically fashioned for a competition a few months ago.

Combine the Bread Crumbs with chopped Garlic, Rosemary, Thyme, S & P and a little Olive Oil.

Mix.

Paint a layer of Dijon Mustard on the seared Rack of Lamb.

Then press on the Herb Bread Crumb Crust.

It’s then ready to be baked in the oven for 20 minutes at 375° — It sounded a bit long and high to me, but worked perfectly, if you prefer Lamb medium rare, as pictured.

Into the oven.

Out of the oven.

Cut Rack into Chops, then onto the plate, after resting 5 – 10 minutes.

This Rack of Lamb was made in attempt to finally have a satisfying amount of Lamb Chops in one sitting.  It’s never happened before, since they’re usually shared as an appetizer and dinner plates generally max out at 5 – 6.  I thought this would be enough to satify the challenge, but it surprisingly wasn’t.  This Mary could’ve had 2 – 3 more little Lambs, sorry.  And it’s good to know that I can easily make more.

In less than a minute, Zane Lamprey set a world record opening 31 Champagne bottles with a saber, surpassing the previous record of 27.  What is Sabering?  Watch the video.  He says it took a lot of practice and Champagne, which isn’t cheap — It’s not a Nobel Art for just anyone.  Lamprey will attempt to break his own record soon for an upcoming episode of his HDNet original program, “Drinking Made Easy.”  A new episode airs every Wednesday.  What’s up with the monkey?

Zespri, thanks for choosing me as a Semi-Finalist in your Kiwi A-Go-Go Bloggers’ Contest — I now live happily knowing that, and enjoy the use of this lovely anatomically correct GOLD Kiwifruit Flash Drive aka consolation prize.  If you don’t know, the gold KIWI differs in shape from the green in that it protrudes slightly at both ends, a fact I haven’t known for long.  Unfortunately I didn’t win the grand prize dream vacation for 4 to New Zealand, but do appreciate having a great shot.  It was fun to think about.

I still like playing The Kiwi Game, the new phenomenon sweeping the nation. 😉

The Red Wine I drink most often is (and has been) Ravenswood Vintners Blend Zinfandel.  The price is right, especially when it’s on sale, and it has a nice depth of flavor, thus I was excited to stumble upon Ravenswood’s No Wimpy Wines Assignment just in time.  YOU now have 8 more days to create and submit a video using Ravenswood Vintners Blend Zinfandel as the star.  Since we already think it’s a star, it was fun to experiment with Windows Movie Maker and the ideas bouncing around my head.  Wish us luck!

We submitted 2 videos (above and below), as YOU may submit as many as you’re able to create.  Ravenswood looks to purchase at least 4 videos for use — Creators will receive a one-time usage fee of $5ooo for each video chosen.  Enter your video here now.

* In consideration of the pending competition (and embarrassment), the above videos are only posted now on Nibbles of Tidbits — It took a lot to work up to that. 🙂

Although I haven’t watched it lately, I’ll forever be a long time fan of Saturday Night Live.  And I particularly LOVE the NPR Delicious Dish sketches — They crack me the hell up!  Since Nibbles of Tidbits is often about the FUNNY regarding FOOD, this video mixes right in.  And I’ve been a Betty White fan for years, before she became popular again.  She’s pretty funny! 😉

* Try Betty’s Giant Dusty Muffin, described in the video, or these Sugar Donut Muffins, or learn about Pete’s Schweddy Balls on NPR’s Delicious Dish.  Bon Appétit.

Who doesn’t love Lea & Perrins Worcestershire Sauce?  I haven’t met anyone.  And after countless years of Steak marination and mixing it into Sauces, for the life of me I still can’t pronounce it, and need to assess its spelling over and over — We all know what I’m talking about, right!?  Regardless, the mysterious concoction of flavors is the best!  And right now Lea & Perrins is asking YOU to Shine at Dinnertime with a Video Recipe Challenge.  You could WIN $10,000 and more.  Just create and submit a home video (under 4 minutes long) showing how easy it is to make a flavorful dish using Lea & Perrins Worcestershire Sauce.  Submit a video today through November 14th.  Unwrap the possibilities, get filming (and editing), then upload your video here.  Voting begins in December.  More will be reported here when it’s happening.  GOOD LUCK!  Hhhmmm, perhaps I should start thinking about this one too.  I invented The Kiwi Game* in my first video and too shy to link my second — Will the third be a charm?  We’ll see.

* Thanks to Zespri and The Kiwi Game, I’m a lucky Semi-finalist in their fabulous contest you can enter here.  Not sure if I can actually call The Kiwi Game an invention. 😉

I’m excited to tune-in to Digital Happy Hour for the first time — It’s a Live Broadcast that happens from Charlie Palmer at Bloomingdale’s South Coast Plaza each Wednesday between 5:30-7:00pm.  See you there.  They say…

Each week, Executive Chef Amar Santana & Social Filmmaker Sean Saint-Louis host unique celebrity and social media guests as they unwind with cocktails and culinary delights, while discussing the latest trends in food, film, mixology, sports and fashion.  It’s always progressive, always fun and never predictable.  Wherever you are in the world, you’ll be glad you tuned in to The Digital Happy Hour.

You can learn more from Orange County Films.  And previous Charlie Palmer reviews can be viewed here and here.

Note:  Broadcast times and locations vary, thus check the Digital Happy Hour link above for the latest news.  The video player becomes live each Wednesday.

Does your Vodka bottle speak to you?  Perhaps it will, if you spend enough time together.  MEDEA Vodka is being sold as the world’s first interactive, programmable bottle.  It’s a new Dutch Vodka that I haven’t yet tried, but do appreciate the uniqueness of the bottle.  When I get a bottle, I might program it to say — What are you looking at?  Or, take a picture it might last longer, or back-off.  Or something else fun that’s up to 255 characters long.  We’ll see.  🙂

I concur with the message in this video by the Bulk is Green Council.  You can save time and money buying certain items in the bulk aisle, rather than elsewhere scattered throughout the store.  I recently experienced its benefits at Henry’s Farmers Market — A great store for bulk.

Above is just a sliver of Henry’s bulk foods selection — Don’t forget to write the item number on each tag / bag sealer, so the checker will know how to ring it up.  Many items look the same, especially the powdered goods.  It can be a fair amount of writing if you get a variety.  This day we tried a little of a lot (about 15 items).  It was entertaining and we did see that money can be saved when needing a little or a lot of certain things.

I’m advised that it’s National Bulk Foods Day on October 23rd — Hhhmmm, it seems there’s a day for everything now.  Did you know it’s National Nibbles of Tidbits Day on December 3rd?  It is!  Until then, buy from the bulk foods aisle.

I’m pondering why I want to try this?  It looks kinda cool.  No disrespect to Eggs or Chickens or God, although what’s worse than eating ’em?  I do that.  Hhhhmmm, too deep right now and a downer topic for a food blog — Instead, check out more unique, interesting and funny food photos and videos at My Food Looks Funny.  They’ve collected some good stuff.

Have you tried Tonnino’s Tuna?  I just did and now I’m hooked.  But for the challenge Tonnino’s is currently hosting, I would’ve never tried their Tuna — Mostly because I’ve never been fond of canned Tuna, Tuna Salad, Tuna Casseroles and alike, nor a fan of unfamiliar jarred products.  After learning about Tonnino’s exceptional quality and the care that goes into their Tuna (and the $5,000 prize), I became interested.  And since they’re in search of video recipes and we’re wanting to experiment, all came together in one great recipe — Calypso Tuna Cakes.  I made our recipe/video entry with the pictured Tuna and the taste was delicious. 

Because the recipe is currently involved in a competition, we’ll post it here later or soon link to it elsewhere.  The instructional video is posted on Tonnino’s site — View at your own risk.  I look goofy, but the Calypso Tuna Cakes are guaranteed awesome.  It’s a winner in flavor.  The Tonnino Tuna Chef Challenge ends October 1st.  Enter here now or wish us luck!