Camp Blogaway 2015: Seventh Annual Camp For Food Bloggers.

May 13th, 2015 No comments

 

Camp Blogaway 2015-3549

In a beautiful mountain setting with food bloggers from around the country, I learned more about FOOD, food photography, sponsors’ ingredients, food-related careers and food blogging in general.  It was my first time at Camp Blogaway.  I’m glad it’s held in California.  One blogger flew from Morocco to attend, and others I met came from Oklahoma, New Hampshire, Oregon, Idaho, etc.  Those I recall now, but all attendees are linked here.  It was interesting to meet people that do the same things around the world and locally, and other accomplished food industry people.  I appreciated all of it.  Camp Blogaway was a 3-day whirlwind of food-related workshops, tastings, nature walks, and mingling with Wine and Coffee.  Snapshots of my experience are posted below.

Lodge

I arrived early with Chef Marie, an awesome lady and carpool buddy who made my trip great.

Name Badges

Do you see me?

Setting up Lodge

I assisted with set-up while enjoying the view from the lodge.

View from Lodge Deck

Enlarge photo below to view the 2015 Itinerary.

Intinerary

Wine from Wente was on the itinerary each evening — A Highlight.

Wente Wine

Cheese from Cabot with Wente Wine on the lodge deck was my favorite combination.

Cabot Cheese

I loved the Cheese Ball Pine Cones by Cabot with the Almond Board of California Almonds.

Pine Cone Cheese Ball

I will someday be making a Cheese Ball Pine Cone with Almonds and Rosemary, as shown.

Session Speakers

Session Panel with Lana of Bibberche and Louise of Geez Louise, moderated by Foodie Goes Healthy.

Phil Lempert

Session Panel with the Average Betty who interviews Phil Lempert, the Supermarket Guru, regarding his experiences, knowledge, opinions and expertise, which was informative.

Photo Class

My favorite session was the Natural Light Photo Workshop with Christina Peters.  She’s a great teacher — I learned a couple things, but need to learn more, as indicated by too many photos.

Chef Marie

Chef Marie (above) made tasty North Carolina Sweet Potato Smoothies with Davidson’s Safest Choice Pasteurized Eggs for arriving campers on the first day of camp.  I had several cups.

Chef Marie Books

Chef Marie has written at least 12 books, including the Saint-Tropez Diet, a few are shown above.

Food Line

Though we were a bunch of food bloggers, it was camp and it wasn’t fancy, but everyone was nice.

One Dinner

I tried my first White Sweet Potato (above) from North Carolina Sweet Potatoes and liked it best.

Cabot Cheese

I was in Cabin 5, pictured below.

My Cabin

All preparing to take the annual Camp Blogaway group photo.

Group Photo Prep

Patti Londre, our Fearless Leader, leading the successful way.

Patti Londre

Camp Blogaway happens each May at De Benneville Pines Conference Center in Angelus Oaks.

Camp Info

After Camp Blogaway I asked myself… What is it I want out of food blogging other than opportunities to try food?  I have ideas.  I’d love to sell Shelly Jellies, my award-winning candy someday, or work with a brand I truly believe in, or just keep doing what I’m doing.  All are pretty great.  I cook anything I want and my husband loves it, and we luckily get to try all kinds of FOOD, and only the food-related products we’re interested in.  In other words, I’m content and I’d like more, but to obtain whatever (more) might be requires work and diligence to make it happen.

Happiness Is Being Shelly’s Parents: Happy Mother’s Day Mommy.

May 9th, 2015 No comments

Mom's Day Photo

Happiness is Being Shelly’s Parents — I secretly added a license plate frame saying that to my parent’s car when I was a kid, hahaha.  Happy Mother’s Day Pam B.  Flowers for your special day.

Mom's Day 2

And thanks for always turning off the beaters.

Blue Apron Review: The Menu Of The Week Never Looked So Good.

April 30th, 2015 No comments

Cod

Blue Apron Box Report No. 2 — We love them even more now.

Blue Apron

It’s Blue Apron’s unique and enticing recipes that I appreciate most — The meals are exciting to eat.

Chicken

We received 3 new recipe cards and the ingredients to prepare them all — Our final dishes are pictured on the right of its respective recipe card and our first Blue Apron report is linked here.

Cod

Each meal was completely different than the one before it and all had exceptional flavor.

Pork

We’re already looking forward to the next box from Blue Apron.  Originally I was just going to try them, but their weekly menus and quality of ingredients are keeping me interested.  I had also planned to try and compare similar companies, but after a little research it looks like Blue Apron may be offering the best deal.  If that continues to be true, I may not want to try nor like another. Each looks similarly impressive, but I must have a good price too.

Similar companies are listed below and prices may change — Check them out yourself.

Plated.com – Eating Well Made Easy ($12/Serving – $72/Week – 6 meals total for 2)

Hello Fresh – Restaurant Quality Meals At Home ($11.50/Serving – $69/Week – 6 meals total for 2)

Green Chef – Deliciously Simple ($14.99/Serving – $89.94/Week – 6 meals total for 2)

Forage – Recipes from Notable Restaurants ($7.50 – $15/Serving – $60/Week – 4 meals total, which may serve 2. It’s unclear)

Chef’d – The Easiest Way to Cook Like a Pro ($19 – $38/Serving for 2 – Each meal has its own cost)

Pizza Rev: A Further Comparison Of Craft Your Own Pizza Places.

April 26th, 2015 No comments

Pizza Rev

We’ve tried Pieology Pizzeria, Blaze Pizza, Pizza Studio and now Pizza Rev — All craft your own Pizza places.  Our new favorite is… Pizza Rev for its ultra-thin crust, though most others are good too.

Pizza Rev Pizza

Although Pizza Rev’s crust is thin, it stands up to too many Pizza toppings — It stayed crunchy, not soggy.  When able to add unlimited toppings at no extra charge, we tend to add too many, but still want the Crust to hold it all together.  Our Pizza Studio Pizza was good, but its Crust supported toppings the least, thus we didn’t post about it at the time.  It may have been a bad day for them.

Pizza at Pizza Rev

We like Pizza Rev, short for Pizza Revolution, a better name, but perhaps it’s taken by another.

Pizza Rev Slice

The Pizza Rev in La Habra has a small bar area, where we enjoyed Beer and Wine with our Pizzas.

Pizza Rev Bar

Pizza Rev’s prices aren’t bad — I appreciate a whole Pizza with unlimited toppings for around $8.

Pizza Rev Menu

I like the craft your own Pizza movement — I can finally have all the Pizza toppings I want without worrying about the extra cost.  All will suffice, especially Pizza Rev and Blaze Pizza at this time.

Pizza Rev La Habra

If we learn of others, we shall try and compare them too.

Hoping Wings Cafe Lands At Fullerton Municipal Airport Soon.

April 19th, 2015 No comments

Fullerton Airport

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

Wings Cafe

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.

Airport Lobby

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

Work to be done

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.

Upcoming Events

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

Work to be done at Fullerton Airport

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.

Airport Day

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.

Testing Out Blue Apron: A Weekly (You Cook) Food Delivery Service.

April 15th, 2015 2 comments

Spicy Turkey Meatball Pitas

Have you heard of Blue Apron?  It’s a weekly food delivery service.  Blue Apron delivers recipes and ingredients to your doorstep for YOU to prepare.  Blue Apron takes meal planning and grocery shopping off your To-Do List.  They do that for you then deliver all to you.  We tested them out.

Blue Apron Delivery

Our delivery included 3 Recipe Cards and all the ingredients to make them.

Leon and Blue Apron

All was wrapped in bubble foil insulation with sealed frozen ice blocks.

Blu Apron Box Inside

After review of its contents, let’s just say that I hope every box is as fresh as this one.

Fresh Ingredients

All produce was fresh — Kale, Spinach, Bibb Lettuce, Fava Leaves, Sugar Snap Peas, and the meat appeared fresh too.  The box of ingredients even smelled fresh.  The quality of all made me happy.

Blue Apron Ingredients

Each recipe comes with a “Knick Knacks” bag, which holds small and measured ingredients.

Shrimp Ingredients

Knick Knacks bags may include Butter, Cream, Spice mixtures, etc.  I love organization.

Beef Ingredients

I had fun exploring my first Blue Apron food box and couldn’t wait to make and taste everything.

Blue Apron Ingredients

Shrimp, Flank Steak and Ground Turkey were included in this delivery for Lemon & Black Pepper Shrimp with Fresh Linguine Di Cavolo & Fava Leaves, Pan-Seared Steaks with Green Peppercorn Sauce & Roasted Fingerling Potatoes, and Spiced Turkey Meatball Pitas with Sugar Snap Pea & Bibb Lettuce Salad — A good variety of recipes I wouldn’t make or try, but for Blue Apron.

Blue Apron Meat

I like trying new things and I like surprises, so this type of service is entertaining.

Recipe Cards

You can look ahead at upcoming recipes online or surprise yourself when the box arrives.

Meal Prep

The step-by-step instructions on each recipe card are done well.  I’ll often change something in a recipe to make the dish better, but I didn’t need to and wasn’t going to, as I wanted to make all as instructed for this post.  Recipes are created by Blue Apron’s culinary team and renowned guest chefs.  Recipes will never be repeated in the same year and meals are 500-700 calories.

Lemon & Black Pepper Shrimp

Meals take about 35 minutes to prepare and ingredients are pre-measured, so there’s no waste.

Pan-Seared Steaks

Matt liked all the meals too — Maybe I’ll get him to cook one of the recipes.

Hey Matt likes it!

I didn’t expect to like Blue Apron as much as I now do, but I find it convenient and enjoyable — You still need to chop, mix and cook all, but it’s nice to not have to plan what to make and shop for the ingredients.  If I shopped for the quality ingredients I received here, it would probably cost more money, and more time and stress to look for and obtain all, let alone conceive the recipes.

Blue Apron Meal

Choose when you want your box of food delivered and how often — Once a week, every other week, once a month, etc.  I set up Blue Apron to deliver recipes and ingredients every other week for now and look forward to trying more recipes.  If everything remains fresh, I may be a customer for a long time, though I simply intended to try it.  I’ve seen advertisements for similar food delivery companies and may need to compare them to Blue Apron who sets the bar high.  Blue Apron’s prices are reasonable too, approximately $60/week for three meals for two.  Shipping is included in the price too, which helps sell me.  Check back to see how our second box of food turns out.  Posted will be a clear side by side comparison of each recipe card and meal.

Best Huevos Rancheros and Hash Browns At The Golden Ox.

April 10th, 2015 No comments

Huevos Rancheros at Golden Ox

It looks different than most I’ve had, but the pictured Huevos Rancheros at the Golden Ox Restaurant in Fullerton is one of my favorites for breakfast, lunch or dinner, which is served all day.

Golden Ox

As a bonus, it comes with Bacon, Beans, Rice, Hash Browns, Tortillas on the side, and Salsa.

Golden Ox Drive Thru

It’s not a fancy place as you can see, but they do a great job there.  The Huevos Rancheros is consistently good, even when had three times in a week.  I’m hooked.  And now my husband is too, which helps get me there more often, yay.  It’s off Commonwealth where North Brookhurst ends.

End of Brookhurst

Dine in or drive through — Inside food is served on plastic plates.  It’s a little fancier than fast food.

Golden Ox Restaurant

The Sauce on the Huevos Rancheros is excellent.  It has a long, home cooked flavor and we love it.

Huevos Rancheros

Also, I’ve never been a Hash Browns fan, but I’m a big fan of theirs.  I look forward to having them almost as much as the Huevos.  And it shouldn’t go unmentioned that the Bacon is always extra crispy, and the Beans and Rice are above average too.  All make up a masterpiece at the Golden Ox.

Hash Browns

We shall have it again soon, I’m sure.

The Day After Easter Is Bring Your Easter Egg To Work Day.

April 8th, 2015 No comments

Easter Egg at Work

Did you know the day after Easter is take your Easter Egg to work day? It is for cute Eggs.

Happy Easter From Kids In The Kitchen At Nibbles Of Tidbits.

April 5th, 2015 No comments

Cute Easter Eggs

Funny Easter Egg ideas by Bailee and Lexi, also known as Kids in the Kitchen here on Nibbles of Tidbits, and my talented Nieces in real life — They decorated each adorable Easter Egg pictured here.

Easter Eggs

I’m impressed — They’re all so expressive and made us laugh.

Easter Eggs

If I copy them mine probably won’t turn out as great, but next year I want to try.

Easter Eggs 1

The green zombie eggs in the lid of the carton show their support for The Walking Dead, yikes.

Funny Easter Eggs

Happy Easter to everyone from Nibbles of Tidbits — We’re thankful for this day!

Funny Easter Eggs by Bailee and Lexi Breneman

The kid’s inspiration and my copycat comparison shall be posted next year.

Watching Angler Chronicles: Smoke Them If You’ve Caught ‘Em Sergio.

March 29th, 2015 No comments

With Sergio of Angler Chronicles

Have you seen Angler Chronicles on FOX Sports West Television?  We’re with its host and accomplished fisherman, Sergio (above) at the annual Fred Hall Fishing Tackle & Boat Show in Del Mar.  He’s a cool dude.  Matt, a state record holding fisherman himself watches Sergio on Angler Chronicles every week and now I will too.  The show brings viewers to the best wide open, fresh water and salt water sportfishing action on the west, including Southern California, Mexico, British Columbia, Alaska and Panama.  We’d love to fish with Sergio and the gang sometime.

Matt & Sergio

Matt quickly showing Sergio his state record so not to be too much of a geek.

Smoking FishTrout on Smoker      Smoked Trout

The Angler Chronicles gang needs RECIPES — As Matt and possibly I catch more Fish, more recipes will be developed.  Until then, smoke them if you’ve caught them, as there’s not much better than fresh Smoked Fish.  I recently smoked Rainbow Trout caught from Irvine Lake by a neighbor. After about 4 1/2 Hours of smoking with Hickory and Mesquite Wood Chips, every Trout no matter size was moist, smoky and cooked perfectly throughout (before smoking above left/after above right).

TIPS: Stuff the inside of most whole Fish with foil to have the Fish set/swim upright on the grill, so you won’t need to turn them and they’re less likely to stick to the grill.  Keep the Fish covered with smoker or grill lid.  Maintain water in the pan above the heat and keep all smoking by adding coal and soaked and dry wood chips when necessary.  Tips are good, but each smoker is different.

RECIPES: Several recipes using Yellowtail are linked here.  Keep checking Fish & Shellfish for more.

Dreaming Of A Pizza That No Longer Exists At The Getty Center.

March 18th, 2015 No comments

Getty Pizza

I used to love it, but it’s all over now — It’s the Pizza at The Getty Center.

New Getty Pizza

It’s different than when I had it a couple years ago.  I wanted it to be the same memorable Pizza I last had there, but it’s now as pictured (above).  I didn’t try it, since it was the wafer thin crust that I liked best about the previous Getty Center Pizza — Boo hoo, but we still had the spectacular view.

Matt & Me

Start looking forward to better photography on Nibbles of Tidbits, by Matt and his new camera.

The Original Bootcamp For Food & Recipe Bloggers: Camp Blogaway.

March 14th, 2015 No comments

 

Adventure and Food -- Calico Ghost Town

Oh boy, I’m actually going to Camp Blogaway this year.  It’s already paid for.  No turning back now. It happens in Southern California so I have to attend at least once.  I’ll learn a few things I’m sure, enjoy the outdoors, and probably have a lot of fun, but it’s a bit uneasy setting out for it alone. Overall, adventure combined with food, and the topic of food prevails — I’m looking forward to it.

Photo from Calico Ghost Town, not Camp Blogaway this May — See what will be included there.

Nibbles Of Tidbits Is Nibbling On Tidbits: Too Much To Report.

March 13th, 2015 No comments

Funny Food

I’ve been doing a lot of cooking and eating, and should’ve been writing about it — Next meal. :-)

Photo Credit: Linked here.

Categories: Food Pictures & More

Get Out And Eat This Week In Orange County: Meal Deals To Be Had.

March 3rd, 2015 No comments

OC Restaurant Week

It’s happening right now — Orange County Restaurant Week.  Go out to eat.  The prix-fixe meal deals keep getting better.  Over 100 restaurants are participating.  Don’t know where to go?  You can search by city, meal price, lunch or dinner menu, or restaurant on OC Restaurant Week’s website.  Lunches range from $10-$20 and dinners from $20-$50.  Complete menus and prices can be viewed on their site.  Decide where to go, what to eat and get there this week only.

El Amerikano: New American Cuisine With A Latin Influence.

February 27th, 2015 No comments

Al Pastor Chop

It’s food from El Amerikano American & Latin Kitchen in downtown Fullerton and I already have a favorite — Everything I’ve had so far, especially the Warm Mushroom Salad and Mole Eggplant.

El Amerikano

El Amerikano is part of the Kentro Hospitality Group, a group offering tasteful restaurants (including Kentro Greek Kitchen, steps away from El Amerikano), event planning and catering options.

Cucumber Ceviche

We were recently invited to a media tasting at El Amerikano and tried all pictured dishes.

Brussels Sprouts Dish

From top down — Al Pastor Chop, Cucumber Ceviche Salad, Brussels Sprouts, Mole Eggplant, Asada Bravo and Warm Mushroom Salad, I think.  See El Amerikano’s MENU for the enticing descriptions.

Media Tasting

I was happy to learn they also have an outdoor patio, something I look for in a restaurant.

El Amerikano

Each dish seems to have a double-digit list of ingredients and an abundance of flavor.

Rib Eye

I like El Amerikano’s ‘To Share’ dishes and prices, which range from $3 – $9.

Food Photography

As I write this and read their MENU, I’m planning my next meal there asap.

El Amerikano Tasting

This taste of El Amerikano American & Latin Kitchen left me needing to have more.

Small Plate Sampling

I have sights on the Chorizo Sliders, Mac ‘n Queso, Michoacan Caesar and more.

El Amerikano Restaurant

El Amerikano’s Michoacan Caesar Salad has Char-Grilled Romaine, which I love when done right.

Food Demonstration

A cooking demonstration showed the care and time put into preparing their dishes.

Food Blogging

Food is ordered at the counter, then delivered to you — They offer Beer and Wine too.

Inside El Amerikano

Entrance to El Amerikano (below) with Kentro Greek Kitchen nearby — Great food in Fullerton.

Outside El Amerikano

Enlarge MENU (below) for a better view or access their menu link here.

El Amerikano Menu

Me with Vasili Kotsiovos, El Amerikano and Kentro Greek Kitchen’s should be proud Owner.

Me with Vasili Kotsiovos, founder of Kentro Hospitality Group

Thank you — We’ll be back.

Ki Sushi & Sake Bar At Village Circle On Beach: Dami No More.

February 16th, 2015 No comments

Blue Fin Tuna Salad

I previously reported about Dami Sushi & Izakaya — We really liked the Sushi and people there.  It was located at the Village Circle off Beach and Malvern in Buena Park, but apparently the space is under new ownership.  Though the sign still reads Dami Sushi on the outside, it’s now Ki Sushi & Sake Bar.  Their temporary sign currently hangs below.  Of course we had to give them a try.

Halibut

We had Blue Fin Tuna, a listed special, as Sashimi (below) and seared in a well-flavored Salad (top).

Blue Fin Tuna

The rest was selected for us by Ki Sushi’s Chef Hak Sang, who named the Halibut Belly (second from top) after me — It’s also posted with #shelly on Instagram at www.Instagram.com/HakSushi.

Ki Sushi

We were surprised with the little nuggets below, tasty combos of Salmon, Crab and Spicy Tuna.

Sushi

And we much appreciated the creative Orange Dessert too — All was impressive.

Orange Surprise

 It appears we have a new Sushi Bar to go to — It’s now called Ki Sushi & Sake Bar.

Sixteen Candles Style Anniversary Celebration With A Fresh Cake Top.

February 3rd, 2015 1 comment

Anniversary Cake

Happy One-Year Anniversary to us, Freis West (above) — It’s told to be tradition to save, then eat the top layer of one’s Wedding Cake on one’s One-Year Wedding Anniversary.  Though the idea is romantic, I wouldn’t look forward to eating it.  Would you want a year old Cake?  Or would you prefer a fresh Cake, just like the one you had on your wedding day?  We opted for a fresh Cake and got it, because we were married at The Turnip Rose Promenade & Gardens, as previously reported. It’s how they do it.  You’ll get a fresh Cake one-year later, if married there too.  Our Cake was white with a Raspberry Mousse filling and Whipped Cream topping.  All is highly recommended.

Sixteen Candles Movie

As shown, we celebrated Sixteen Candles style — We call ours ‘One Candle’ for one sweet year of marriage.  What fun we had in our Las Vegas hotel room, with our Cake propped on an upside-down ice bucket, as we sat on the window sill/air conditioner overlooking the Stratosphere.  Our Anniversary Cake took us a year back, and we hope to be doing this again sixteen years later.

Fullerton Train Station Chili Cheese Fries Added By Shelly Chili Freis.

January 27th, 2015 No comments

Chili Cheese Fries

Have you seen our Orange County Chili Cheese Fries Comparison Report?

Fullerton Train Station

Just added to it are the pictured Chili Cheese Fries at Santa Fe Cafe at Fullerton Train Station.

Santa Fe Cafe

It’s entertaining watching the trains go by, while lounging on Santa Fe Cafe’s patio with Chili Cheese Fries, an $8 or $10 Pitcher of Beer and the sunset.  It’s what I’ve enjoyed there thus far.

Cafe Patio

Be aware of occasional loitering oddballs, otherwise all should be good.

Freis Cheer

View these Chili Cheese Fries and several others on our on-going Chili Cheese Fries post.

Freis and Fries in Fullerton

In relation to the post title… Shelly Chili Freis should have been my legal name, if I would’ve been able to change my middle name to Chili, but apparently one can’t change his/her middle name when getting married, only a last name, or it would officially be me.  It’s my unofficial name now.

Where To Eat While In Jury Duty In OCSC: It Started With Chapter One.

January 17th, 2015 No comments

Fresh Roasted Vegetables

Jury Duty is always fun — Not, though I did appreciate the hour-and-a-half lunch and not having been impaneled this year.  It wasn’t so bad under those circumstances, especially with a multitude of above-average food options within walking distance.  I wanted to eat at several.  The Jury Room at Orange County Superior Court’s Central Justice Center in Santa Ana provided a map and list of restaurants to help all get to a tasty meal and back to the courthouse again.  It was very helpful.

Jury Duty Food

The website associated with the Restaurant Guide and Downtown Santa Ana Map is linked here.

Jury Duty Food Guide

It was hard to choose just one restaurant — I almost wanted more Jury Duty, but instead will go back with the map and list on my own time.  During my one-day duty, I opted to eat at Chapter One: The Modern Local.  I had previously seen and liked several items on their menu and still wonder why I chose the Organic OC Vegetable Basket.  I love roasted vegetables, but the pictured weren’t roasted nearly enough.  They were pretty, but all were too hard and seemingly raw.  I had to take them home and cook ’em more, though I didn’t want to bring leftovers back to the jury room.  I’d order something different next time, as much there sounds appetizing.

Chapter One

 Eat Downtown Santa Ana — I value the provided information.  It makes nearby Jury Duty better.

Best Dessert In Fullerton: Sticky Toffee Pudding At The Olde Ship.

January 9th, 2015 No comments

Sticky Toffee Pudding at The Old Ship

Have you had the Sticky Toffee Pudding at The Olde Ship British Pub & Restaurant?  It’s one of the BEST Desserts I’ve had in my life and it’s perfectly served in warm Heavy Cream.

Sticky Toffee Pudding

I’ve had it three times and still can’t stop thinking about going back for it again.  I suggest going to The Olde Ship each time we’ve dined out recently, but my husband needs more food variety.  It’s a rich dessert that’s best shared, so not to be put over the Sugar edge.  The unsweetened Heavy Cream balances the sweetness beautifully.  I love The Olde Ship for this dessert, other authentic British dishes and its cozy atmosphere, especially during Christmas time.

IMG_9789

I searched for The Olde Ship’s Sticky Toffee Pudding recipe online, but didn’t find it, I’m told it’s made with Dried Apricots and other things.  I may attempt a copycat recipe after a little more study.  I visited The British Grocer, a store run by the same people at The Olde Ship in Fullerton and Santa Ana.  The British Grocer is in Fullerton, down the street from The Olde Ship British Pub & Restaurant on North Harbor Boulevard.  I’ve yet to visit its Santa Ana location, but hear it’s larger.

Heinz Sticky Toffee Pudding

Pictured directly above is a prepared, canned Sticky Toffee Pudding I purchased from The British Grocer.  I was told by a clerk there that’s its flavor is most like the one made at The Olde Ship. The store offered two options, one that’s frozen and this one that was canned.

Boiling Sticky Toffee Pudding

Surprisingly this one is made by Heinz and it does have a similar, rich flavor that’s good served with warm Heavy Cream, though it has a different, more Bread Pudding like texture, rather than a loose, Bran Muffin texture like the Sticky Toffee Pudding prepared at The Olde Ship.  I’ll buy more of both.

STP Label

I served the Heinz Sticky Toffee Pudding the same way, which made it taste great.

Heinz STP (Boiled)

It’s romantic and beautiful inside the Pub, with hundreds of lights in December.

Me at The Old Ship

Pictured below is the Great British Breakfast that’s served with a Banger, Baked Beans, Irish Bacon, a Tomato, Mushrooms and Fried Toast.  At first glance, the Toast looks basic, but it’s fried. I thought I’d like that more than I did, but toasted is better.  I like the Baked Beans a lot.

Breakfast at The Old Ship

The Olde Ship’s Famous Clam Chowder is very good too, with lots of Clams.

Clam Chowder

Back to why this post started… The magnificent Sticky Toffee Pudding at The Old Ship (below).

Sticky Toffee Pudding in Heavy Cream

Until we meet again, aka when my husband is ready to go back — I have to be reasonable.

Happy New Year From Nibbles Of Tidbits: We’re Back In 2015.

January 4th, 2015 No comments

IMG_9763

Food reports coming your way — Happy 2015.

Categories: Food Pictures & More

Food Blog Hacker Special: Poop Sandwich With A Side Of Nothing.

December 30th, 2014 No comments

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.

The Creamiest Ice Cream Is Made With Liquid Nitrogen At Creamistry.

December 7th, 2014 No comments

IMG_9701

Creamistry Ice Cream — Because Liquid Nitrogen is so cold, it causes the Milk particles to stay very small creating an ultra-smooth creamy texture, Creamistry reports, and after having it, I think it’s the creamiest Ice Cream I’ve ever had.  It is CREEEE-MEE!  Creamistry Ice cream is made using Liquid Nitrogen while you watch and wait.  Fresh ingredients are frozen fast.

IMG_9682

Chosen ingredients are frozen at 321 degrees turning all into a creamy goodness.

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Choose your SIZE, pick your BASE, and then choose your FLAVOR and TOPPINGS.

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I chose the PREMIUM BASE, Strawberry flavor with Roasted Almonds for a topping.

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The Liquid Nitrogen fogs up the place like dry ice — It’s fun to watch, though a little hard to see.

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I met a family in line who traveled from San Clemente to Irvine just to get Ice Cream here.

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I liked it more than I expected and now find myself craving its creamy texture and want to try other flavors.  Creamistry offers a multitude of flavors and toppings creating a slight dilemma when choosing.  I must go back to try more.  It can take some time getting through the line when it’s long and it’s not cheap, but a little goes a long way.  It’s ultra-rich, creamy and good.

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I wanted to ask more questions about the process and see all clearly from start to finish, but it was a busy day at Creamistry in Irvine.  It’s already loved by others, I’ve seen and heard, and now I like it too.  It’s not just another Ice Cream.  It’s fun to experience and different to taste.

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