Thank you isn’t enough for such an important sacrifice — We’re forever grateful here.
Now free to BBQ in America.
Honor, and then chow down — A Hot Dog and Hamburger for me, please.
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.
Does your daily happiness level look like this? Mine does.
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.
I’m still excited about Nibbles of Tidbits’ version of Chipotle’s Barbacoa Beef Recipe — It’s one of our most popular posts and rightly so. Many think it tastes like the real thing and so do we.
Since it was recently made again, the ingredients were photographed and added to the original post (and here to announce it) to assist with shopping and preparation. Enjoy.
It’s easy to grow a Pineapple in a pot, or at least Mr. Freis makes it look that way.
You don’t have to live in Hawaii to enjoy the splendor and luxury of growing a Pineapple.
It takes a long time to grow — At least 2 years before it first bears fruit. Know that.
It’s a special day when your homegrown Pineapple is ready to pick and eat. Exciting!
Cut it off the stalk, trim excess stalk if necessary and voila — You’ve got a Pineapple.
It’s like you chose a perfectly ripe, juicy Pineapple, but instead grew and picked it – Brilliant.
It’s a magnificent thing — I’m grateful for the visual experience, education and tasting.
Let’s get more Pineapple growing ASAP – It’s going to take a while, but it’s worth it.
We’re also growing grapes and may attempt Wine – Post title inspired by a B-52′s song.
Off Street Café — It’s off a street alright, but twice I could hardly recall where. I now know it’s off Studebaker and Artesia in (yes) Cerritos and it’s worth finding, especially for breakfast.
We last enjoyed the Eggs Benedict, a Southwest Skillet and a Coconut Pineapple Muffin.
Off Street Café’s English Muffins are surprisingly extra good — They’re made in-house I’m told.
The restaurant was once featured on Restaurant Impossible with Robert Irvine. Chef Irvine revamped their Dinner Menu and a one-and-a-half-day renovation gave Off Street Café a French provincial, livelier atmosphere. It looks okay, but we prefer the old fashioned counter.
I prefer an Iced Tea and small Cheeseburger, but like the photo and others linked here.
Guess who/what will be celebrating a big anniversary this month? It’s not the pictured couple if you’re trying to decipher the faces – I don’t know who they are (probably models), but what a great way to commemorate. Come back April 24th with Champagne in hand for the answer.
Do you know The Triangle (f/k/a Triangle Square) in Costa Mesa? Yes, it’s called The Triangle now and it’s hoping to attract more guests than there ever was – I hope it does too, since the space has historically underperformed. I’m not sure why, since parking isn’t that bad.
New Restaurants and Bars are open and due to open this Saturday, April 20th — The Saddle Ranch Chop House and El Corazon de Costa Mesa to name just two. And I’m most excited to see a coming soon sign for Tavern Bowl. Things seem to be pointing upward for The Triangle.
I liked the colors of Triangle Square better, but perhaps it’s one of the ways The Triangle is hoping to capture more attention – And one should pay attention, and GO, since it is built and looks to be tasty and fun there. Be there or you’re a square. Success is wished to all by us!
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!
Meet Yolanda’s Fridge — The latest STAR on the Real Housewives of Beverly Hills. It would inspire me to cook and eat (and drink) well. All is easily identifiable and accessible. It’s pretty like Yolanda too, and better stay pretty since it’s a walk-in fridge with see-through doors. I love its contents in both photographs. Pre-washed and ready to eat is a most ideal treat.
Where’s the Grey Poupon? Hopefully there’s a hidden fridge too for the less attractive food, condiments and leftovers. I wonder!? Yolanda’s Fridge is on Twitter – Why not ask it. Huh?
I want to pull up a seat in front of this setting — Looks like much is about to be served.
Its name cracks me up and it’s somewhat true that Jack in the Box’s new Burger is a Hot Mess in a good way – We like it a lot, though it’s a bit overpriced, but we’ll have one again.
Many thanks to the California Avocado Commission, Mission Produce and to California Avocado Growers, especially the Pinkertons for one of the best days ever. We LOVE Avocados.
We recently traveled to Oxnard for a hands on tour with a California Avocado Grower.
It’s a special day when you start it with an outdoor brunch on a hill.
AVOCADOS — The Star of the day in every way.
We learned about growing techniques from Dan Pinkerton on his farm.
Bloggers from all around were invited to experience the California Avocado Story.
We RSVP’ed Y-E-S!
And you can see why we were glad to experience it all.
Avocado in EVERYTHING was the Menu — Starting with a Shrimp and Scallop Ceviche.
Bacon Smoked with Avocado Wood.
A very fresh Fruit Salad, including Avocados — It’s a Fruit you know, right!?
Omelettes with Tomatoes, Asparagus, Cheese and sliced Avocados.
Baby Greens Salad with Avocado.
Spring Vegetable, Sausage and California Avocado Frittata.
Warm Bagels with an Avocado Spread.
Grilled Fajita Potatoes with Avocados.
A Chocolate Mousse dessert made with Avocados.
Professionals also photographed Avocados’ glory.
My first plate (below) before going back for more Bacon Smoked with Avocado Wood.
Take all the Avocados you want they told us — Thank you!
We stuffed our face (and bags to go).
We loved the view, brunch and our friendly, informative tour guides.
Our drive was already worth it.
Then it was on to Dan and Susan Pinkerton’s other grove/farm/crop, along with Jan from the California Avocado Commission to pick our own Avocados and possibly drive a tractor.
Learning about tree buds and what to look for and hope for when growing Avocados.
The beautiful trees were loaded.
Looking to pick some Avocados.
As if all wasn’t enough, it was on to a tour of one of California’s leading Avocado packing houses, Mission Produce — It was truly a behind-the-scenes look at a farm-to-fork journey.
Hair nets please everyone — Oh goody.
Thousands of Avocados — Crates filled on farms and hauled off by tractors to be here.
First a cold wash to bring down the Avocados’ basking-in-the-sun temperature.
The cool-down is an important step to Mission Produce.
On to the belts and rollers, through specially made machinery.
First a wash, then light wax.
Now sorting — Second tier Avocados, Grade 2′s get tossed on top for separate packaging.
Others move on to be weighed, stickered by size and PLU, then packaged.
Each cup weighs then drops the Avocado — I think the heaviest lasts the longest. Not sure.
Boxing Avocados to be shipped to grocery stores and restaurants near YOU.
You’ve seen them sold in stores and now you know the care involved — All is well run.
More Avocados to take home — Thank you! And a 1/2 Avocado Stress Ball. Does it look real?
We’re grateful for all that grows, those who grow it and those who get it to us.
What an amazing day — God bless California Avocados.
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.
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.
Orange County Food Examiner
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