Nibbles of Tidbits, a Food Blog

This Greek Spiced Baked Shrimp Recipe is lots of places on the Internet.  To me the combination sounded intriguing and possibly gross, but several food sites sing its praise.  The recipe includes Shrimp, Feta, Dill and Cinnamon among other things.  The way some raved about it made me want to try it.  So I finally made it and wasn’t impressed.  It’s not bad, but it’s not really good either.  With all due respect, I won’t be making it “again and again” like too many exclaim.

Below are just two of the posts/links [The RECIPE] I found regarding the same Greek Spiced Baked Shrimp pictured HERE.

http://fromwhencethesweetbirdsang.blogspot.com/2008/10/greek-spiced-baked-shrimp.html

http://www.epicurious.com/recipes/food/views/Greek-Spiced-Baked-Shrimp-350590

And here’s a link to a “Spicy” Baked Shrimp Recipe I WILL make again:
http://www.ineedtext.com/FoodBlog/?p=1146

We went to Il Farro Caffe Trattoria for their prix-fixe meal during Orange County Restaurant Week.  It’s a small Italian restaurant within walking distance from the Newport Beach Pier.  We tried the Carpaccio di Bue al Sedano as an appetizer (above) and the Pollo all Pizzaiola as an entree (below).

Our other appetizer was the Ravioli di Funghi al Gorgonzola, and the entree was the Braciole al Forno, translated means Flank Steak filled and rolled with Rosemary, Sage and Parmesan in a Sherry Sauce.

It was a beautiful evening, the sun was going down and the food was good.  HOWEVER, there was something that bothered my friend and me (and I hope it’s isolated) — To preface the story, we had 5:30 p.m. reservations on a Friday night and arrived on time.

We were then seated in a small area in the front of the restaurant near the deli counter, which would have been fine if it was packed.  The restaurant is divided into two dining areas.  We were being packed up front, while no one was sitting in the larger back dining room. 

I asked if we could sit in the main dining room, but was told by the server that they’re “saving that area because [they] expect to be busy tonight.”  SAY WHAT?  It wasn’t until I asked if it was warmer in the back that they moved us — The entry door was propped open near the front dining area.  It was cold.

Then it was kinda funny because we were moved to the worst seat in the larger dining room, against the half wall of the clanging bus station.  Again, this would be okay, if they were packed.  Instead, we were the ONLY ones in there shortly before our move, which makes it almost comical.

And it wasn’t that they had a lack of servers, since several (5-7) walked by without offering Water or perhaps a glass of Wine.  To us, it seemed like they were saving the comfortable dining area and tables for the more important people, and then they were just oblivious.  It got better, but I guess we didn’t measure up that evening. 🙂

Related Links:

http://www.ilfarro.com/

http://www.orangecountyrestaurantweek.com/

http://www.orangecountyrestaurantweek.com/il_Farro_caffe_Trattoria.html

You’ve got to see these FOOD PHOTOS — Most are amazing, but I do apologize that a few are gross.  Be warned. 

http://www.darkroastedblend.com/2008/11/creative-food-manipulation.html

Today Orange County Restaurant Week kicked off its pre-event festivities with the first of 13 Cooking Demonstrations to be held at Bloomingdale’s Home Store, South Coast Plaza.  Chef De Cuisine Brian Black of The Loft at The Montage Laguna Beach prepared Barbecue-Braised Laughing Bird Shrimp with Warm Winter Citrus Vinaigrette, Spinach and Pine Nuts.  It’s one of the dishes to be offered during the inaugural Orange County Restaurant Week, February 22-28, 2009.

Participating restaurants will be serving three-course pre-fixe lunches for $10 & $20, and dinners for $20, $30 and $40.  During that time and leading up to it, select Chefs will demonstrate how to prepare dishes featured on their respective OC Restaurant Week menus.  It’s a good way to sample a few items and see how they’re made. 

The related Demos started today and will continue through the end of  OC Restaurant Week.  We’ll hopefully see and taste more.  Chef Manny Gomez of Ruth’s Chris Steak House Irvine will be making Sweet Potato Casserole and Creamed Spinach at Bloomingdale’s Home Store on February 19 — That’s of interest.  The rest of the schedule and more information is linked below.

Orange County Restaurant Week INFO:
http://www.orangecountyrestaurantweek.com/

Laughing Bird Shrimp INFO:
http://www.wedge.coop/meat/meat-sustainable-shrimp.html

Apparently my “Cheesecake Flavor” is Adam’s Peanut Butter Cup Fudge Ripple — An interesting combination that I wouldn’t generally pick, but it was fun taking The Cheesecake Factory’s ‘What Cheesecake Flavor Are You?’ Quiz.  I like the song on the site too.  Aside from the quiz, my favorite flavor has actually been White Chocolate Raspberry Truffle. 

My designated flavor describes me (and the Cheesecake) as “The incredible mix of qualities that makes you so appreciated is nothing short of miraculous, much like this Cheesecake.  A lot goes into this flavor… Just like you, it’s an awe-inspiring combination of ingredients not soon forgotten.”

Learn About “Your Flavor” HERE:
https://promos.thecheesecakefactory.com/

My Flavor INFO:
https://promos.thecheesecakefactory.com/eslice.php?code=P4-T14-Shelly

My 2nd Flavor INFO:
https://promos.thecheesecakefactory.com/eslice.php?code=P4-T11-Borrell

* The photograph is unrelated to The Cheesecake Factory.  It’s what Lake Arrowhead looked like a week ago driving down the mountain.  It’s beautiful, but makes me want to stay warm inside, and take this quiz. 🙂

“Food-ology, You Are How You Eat” offers great insight regarding YOUR eating habits.  Its founder really seems to be in tune with the correlation between the way people eat and what it reveals about their personalities.  The Food-ology website is well done, informative, fun and helpful.  I just took the posted Monthly Quiz, which appeared to accurately describe me — I’m not telling.  GIVE IT A TRY.

Apparently there’s much YOU can learn from how you prepare your food, how you eat it, shop for it, order it, and more.  So, not only are we “what” we eat, but now “how” we eat.  Knowing that, it’ll be helpful to learn what it says about us.  Insight is good, isn’t it?

I’ve deemed http://www.food-ology.com/ a fun FOOD-OLOGICAL site.  They might want to trademark that too, if not taken already.  Thanks!

I’ve sometimes got too much food that I’d love to share with a fixed income senior citizen — One who could use and appreciate some adventurous extra food from time to time.  If you know a senior who lives in Costa Mesa, please send an E-Mail to services@ineedtext.com.  I’ll have my bodyguard check him/her out and then we’ll get the food rolling. 🙂

Thank you.

Another Mystery Shop at The Cheesecake Factory.  It appears the company really cares about customer satisfaction.  That’s a very good thing.  This lunch visit I had Renee’s Special.  I’m not sure who Renee is, but the Baked Potato Soup was amazing.  I’ll go back just for it.  The Cheesecake Factory possibly offers the most menu items I’ve ever seen.  I could eat there every day for a month!  I’d bet that all would be good too.  Renee’s Special includes the choice of two Sandwiches and comes all together with Soup of the Day and a Salad.  It’s a good combination for some, but there’s too many other options to get it again.

Related Links:

http://www.ineedtext.com/FoodBlog/?p=1304

http://www.ineedtext.com/FoodBlog/?p=1185

http://www.thecheesecakefactory.com/default.asp

Where’s my extra CHEESE Del Taco?  That’s what a few of us want to know.  Del Taco charges $0.39 for extra Cheese on their regular $0.59 Taco.  The cost of extra Cheese is more than half the price of the Taco.  And since we pay that much for the extra Cheese, WE WANT IT.  We’re not just interested in paying more for the Taco.  Can you PLEASE start giving us what we paid for?  Corporate needs to communicate this to all restaurants — ADD THE EXTRA CHEESE when a customer requests and pays for it!

Related Link:  http://www.deltaco.com/

I previously wrote the following SIDEBAR for a book that never got published, so I’ve decided to print it here on Nibbles of Tidbits.  It’s a short summary about FOOD in ORANGE COUNTY.

Orange County (“The OC”), California is more than one narrowly portrayed personality, as seen on TV – But we’ll focus on the food.  It’s a fine blend of many personalities, specialties and ethnicities. It’s a county made up of 34 diverse incorporated cities that span almost 800 square miles.  To associate Orange County with just one character, note or dimension wouldn’t be true.  But again, let’s get away from the gaggy OC television programs and back to its food.

Instead of one incentive to eat in Orange County, there are a multitude of motivations to enjoy a meal there.  From Aliso Viejo to Yorba Linda alphabetically, or San Clemente to La Habra geographically, you would be hard pressed not to find the best of your favorite dish there — The odds are in your favor and the payoff can be delicious.  One does not need to travel out of the county to find the best Steak, the best Taco, the best Fried Rice, or the best Fish, etc.  All can be found in the OC.

Many people still travel to Buena Park to stand in line for Mrs. Knott’s Fried Chicken, which has been served since 1934.  Since that time, the available food has evolved in such a way that there is now something remarkable for everyone.  The growth of the Hispanic and Asian populations in recent decades has significantly influenced its culture and food offerings.

Some of the finest Mexican food is here in almost every city — And who doesn’t love Mexican food?  The Asian cuisines are also well represented in Orange County.  Excellent Chinese, Japanese, Thai and Vietnamese restaurants can be found without roaming too far.  Sushi is also very popular.  One can voyage to the coastal cities, such as Newport Beach and Dana Point to take pleasure in its fresh Fish offerings and oceanfront dining.  Oh, I can’t leave out Italian food, since I’ve had the absolute best in this county.  And finally, Indian food deserves a most honorable mention, since Orange County is where I learned to love it.  The flavors are intense and the OC’s offerings are top quality.

Many great chefs appear to be venturing out in this direction making the choices even better.  Fondue restaurants seem to be popping up recently in a few locations throughout the county.  And Irvine is the the hub of the business district, which tends to entice some of the more sophisticated restaurants.

Orange County has more than its share of small hidden treasures and fine dining establishments.  This sidebar merely touches upon the various specialties in the OC.  As stated, Orange County doesn’t just have one draw — It has too many to mention here.

Related Links:

http://www.visitorangecounty.net/

http://egov.ocgov.com/portal/site/ocgov/

http://en.wikipedia.org/wiki/Orange_County,_California

I’ve read that Burger King has started selling FLAME, a new cologne for men — It’s supposed to smell like a Flame Broiled Hamburger.  HA.  I’ve got to get my hands on a bottle.  I need a couple joke gifts and this cologne would be perfect. 

I called a few local Burger King Restaurants and most didn’t know what the heck I was talking about — It was fun trying to explain it.  Another fine example of good corporate communication (not) and advertisement without infrastructure.  I checked online and they appear to be sold out, unless I can get it WHERE???  What up BK?

Related Links:

http://www.rickysnyc.com/

http://www.firemeetsdesire.com/

http://www.burgerking.com/bkglobal/

http://www.bloggingstocks.com/2008/12/16/burger-kings-flame-broiled-mens-body-spray/

http://hotair.com/archives/2008/12/19/confirmed-new-burger-king-cologne-smells-like-gasoline/ 

Happy Holidays!  This is a yummy gift and indulgence.  See’s Box of Truffles has great flavors and its price isn’t bad.  I especially like the Pineapple Truffle — It was a tasty surprise.  All flavors are noted and shown below from back to front (L-R), if you can follow along.  It’ll help you decide which one to pick.  🙂

(1) Orange, (2) Cafe’ Hazelnut, (3) Raspberry, (4) Pineapple, (5) Light Chocolate, (6) Dark Chocolate Chip, (7) Key Lime, (8) Lemon, (9) Raspberry, (10) Cafe’ Au Lait, (11) Blueberry, (12) Dark Chocolate.

Related Links:

http://www.sees.com/prod.cfm/Truffles/Truffles

http://www.thenibble.com/REVIEWS/MAIN/CHOCOLATE/chocolate-truffle-history.asp

At the time it was open, it almost looked the same as this – HA.  It was cool though — No signs, no outside lights, but there was a fun food party going on inside.  I loved Sid’s Cajun Baked Shrimp, or something like that.  You had to peel them, but they were worth it.  And if you ordered Jack Daniels you’d be kicked out — maybe.  I don’t know the whole story there.  Plus NO Salt & Pepper for you.

If you remove the beat up car, I could possibly hope it’s open again.  Or is it and YOU just don’t know about it yet?  HA.  That won’t happen for various reasons not to be reported here.  You’ll have to dig that up elsewhere.

Where’s your favorite place to get Chili Cheese Fries?  We’ve been trying a few around town and would love to know whose Chili Cheese Fries you like BEST.  Some are extra good and some are just okay.  We describe a few, but want you to be the judge too.  Each photograph will have a brief description and related restaurant link directly below it.  And we’ll be adding more Chili Cheese Fries photos and observations, so keep checking back.

The Hat’s Chili Cheese Fries with Pickles & Tomatoes – You get a lot of them.  It’s heavy.

Tommy Pastrami’s Chili Cheese Fries – It’s got nice Steak Fries, but the Chili is a bit Tomato-Paste tasting.  It has big chunks of Beef in it, which is ok, but generally not preferred in a CCF.

Carl’s Junior’s Chili Cheese Fries – They’re not bad.

Fatburger’s Chili Cheese Fries – For some reason I expected more, but they were good.  Fatburger offers a choice of Skinny Fries or Fat Fries.  Pictured here are the Skinny Fries.

SONIC Drive-In’s Chili Cheese Fries – I haven’t tried these yet, but others like them.

Orange County Fair’s Chili Cheese Fries – You can only get them during the OC Fair.

Wienerschnitzel’s Chili Cheese Fries – Unfortunately they’re not one of my top picks.  I’d have to go with Carl’s Jr.’s Chili Cheese Fries before these (above).

Pink’s Chili Cheese Fries – Very good.  Second favorite to Original Tommy’s Chili Cheese Fries.

Del Taco’s Chili Cheese Fries – I’d pick them over Carl’s Jr. ones, since the Fries are better.

EZ Take Out Burger’s Chili Cheese Fries – I liked them, especially the French Fries.  Their Hamburgers are similar to In-N-Out’s Burgers, but dare I say I like EZ Take Out’s Fries better.  And Chili Cheese Fries don’t appear to be an option at In-N-Out Burger.

Johnny Rocket’s Chili Cheese Fries – They’re acceptable.  Nothing to rave about, nor rag on.  On a separate note, their Hamburgers are very good.

Original Tommy’s Chili Cheese Fries – They still stand as my favorite over all those pictured.

Wendy’s Chili Cheese Fries — It’s made with Chili that should be served in a bowl with a side of Buttered Crackers, but instead it’s dumped over French Fries and topped with Cheese.  I don’t think so.  They’re not recommended.

Jack in the Box Loaded Chili Cheese Wedges — Good with the Onions picked out.

Portillo’s Chili Cheese Fries — Portillo’s Chili has a really good flavor that goes well with their crinkled-cut French Fries and a little melted Cheese.  We’d have them again.

Santa Fe Cafe Chili Cheese Fries — They’re best had on their outdoor patio with a Pitcher of Beer.

MORE TO COME.

Ruby Tuesday Restaurant has been advertising in Southern California forever it seems, at least a year — But there hasn’t even been one in the entire state.  It’s kind of annoying, especially since they’ve persuaded me to want to try their Mini Burgers – HA.  I guess they’re busy building a brand, but seeing as they’ve spent a lot of money advertising in this market, they should at least open a restaurant in the state.  Right?

And I just recently saw a new Ruby Tuesday commercial telling me to “…forget everything [I] know about Ruby Tuesdays, [your] changing it all, a new menu, new decor…”  Blah, blah, blah.  Well, since I’ve never actually seen one, I can certainly forget everything I don’t know about it.

NEWS BULLETON:  A Ruby Tuesday finally opened in California last month — It’s in San Bernardino, so I still won’t be trying their Mini Burgers (aka Sliders) anytime soon.  Have you been to one?  If so, where?  I guess the advertising worked on me, but I’m still not driving to San Bernardino, so there. 😉

Ruby Tuesday: http://www.rubytuesday.com/

Ruby Tuesday’s MENU: http://www.rubytuesday.com/menu/pdf/s7.pdf

Make your own Sliders: http://www.ineedtext.com/FoodBlog/?p=4063

Have you seen Soy Chorizo?  Do you like Chorizo?  I love Chorizo, but made the mistake of reading its ingredients one day.  And one I can’t get out of my head is salivary glands.  After reading that I didn’t eat Chorizo for several years.  I’ve since loosened up and will eat it in a restaurant — I just try not to think about it. 🙂

At home I use Soy Chorizo.  It’s almost as good as the real stuff, but the peace of mind makes it terrific.  I’m not grossed out making it and the Chorizo flavor is there.  I bought this one from Trader Joe’s and Mother’s Market has it too.

Here I made Chorizo and Eggs.  I removed the Soy from the casings (plastic) and fried it in a skillet.  It cooks differently than regular Chorizo, since no fat (oil) comes out.  It’s almost hard to tell when it’s done because it doesn’t get much darker.  I cooked it for about 10 minutes then added the Eggs and cooked until done.  I served all in warmed Flat Bread with Sour Cream.  It’s good stuff.

Related Links:

http://www.traderjoes.com/

http://www.ineedtext.com/FoodBlog/?p=839

http://www.mothersmarket.com/retailer/store_templates/shell_id_1.asp?storeID=EMAF4UHXAMV58MQM1LG58N4W74AAFP7A

Chocolate’s progression on its way to your mouth.  I didn’t get to see the entire process, but the HOW TO MAKE CHOCOLATE links below will show you more.

Related Links:

http://www.youtube.com/watch?v=vuKL9uesf2c

http://www.wikihow.com/Make-Chocolate

Since today’s topic on my political blog ‘Politics is Not a Sport’ relates to food, I posted a link here.  The picture is just for aesthetics and relates to a future post about homemade Cupcakes.

http://usacopywriter.wordpress.com/2008/08/04/youre-my-politician-not-my-parent/

Since several Cupcake Bakeries have popped up around town, I decided to conduct a taste comparison of the 3 closest to me — Dolcissiomo, Suzie Cakes and Mrs. Beasley.  I tried a small variety from each. 

(1)  Dolcissiomo Cupcakes were my overall favorite.  I’ve tried almost all the Cupcakes there.  They offer a lot of great flavors and look aesthetically best. http://www.dolcissimobakeshop.com/

Lemon Blueberry

Orange Dreamsicle & Coconut Snowball

Tiramisu & Lemonade

(2)  Suzie Cakes Cupcakes were very moist and appeared to have a filling, at least the two I tried did.  You can see it in the pictures.  http://www.susiecakesla.com/

Lemon and Vanilla

(3)  Mrs. Beasley’s Cupcakes have the most frosting by far, so if you’re into that, they’re definitely the Cupcakes for you. http://www.mrsbeasleys.com/Cupcakes.cfm

Orange and Mini Blueberry

The Grand Prize flavor winner was Dolcissiomo’s Orange Dreamsicle.  It may be the best Orange flavored Cake I’ve ever had.  I’m trying to confirm that opinion, but it’s only sold on Tuesdays.  I’ll report about more locations as I try them.

(POST UPDATE 08/20/08: It appears that Dolcissimo Cupcakes just moved or closed. This post will be further updated when that information is known)

Here’s a Cupcake Challenge on Food Frenzy:

http://foodfrenzy.freedomblogging.com/2008/05/28/oc-cupcake-challenge-the-results/#more-1140

Cupcake Blogs:

http://cupcakestakethecake.blogspot.com/2008/03/five-sweets-bakery-costa-mesa.html

http://ooolala-cupcakes.blogspot.com/

My Cupcake Pics – The Story Told Later:

http://www.ineedtext.com/FoodBlog/?p=12

It’s really hard to tell the difference between this one, Thai Joe’s Lemongrass Chicken Stix and Thai Joe’s Coconut Curry Chicken Stix.  I like to call them Cigar Springrolls.  Both are equally good and taste similar.  It’s fun to do a taste comparison with friends — I did, and guesses were right and wrong regarding both.

Unlike the picture on the box, they don’t come with Sauce, so I’ve posted the recipe for my favorite Springroll Dipping Sauce.  It’s enough for two boxes of these Springrolls.  Double the recipe if making more.  Each box holds 10 Chicken Stix.

I cook them at 450° for 20 minutes, which is longer than the posted time.  I find that (almost) all frozen food needs to be cooked longer than its recommended time.  Do you find the same?  I wonder if it’s done purposefully to make one think they’ll be eating faster than they actually will.

Soy Sesame Dipping Sauce Recipe: 

3 Tablespoons of Soy Sauce

1/8 Cup of Rice Vinegar

1 Teaspoon of Sesame Oil

1 Teaspoon of Sugar

Mix all together until Sugar is dissolved.  Serve with any crunchy Asian dish.  It’s quick, easy and tasty.

Related Pictures and Links:

Trader Joes – http://www.traderjoes.com/

Extra – http://www.answers.com/topic/tv-dinner

I have been one of your biggest cheerleaders for years, but some of your recent decisions have been disappointing.  It started with the cutback of Tortillas.  Having received 3 Tortillas with a Chicken Combo Meal since EPL’s opening in California, the downgrade to 2 Tortillas was quite obvious and lame.  At first I thought it was a mistake, but then learned what’s up after a few visits.  Not good.

Then one day, NO more Chipotle Dressing for the Salads.  Why?  It was tasty.  I was eating Salads at EPL all the time.  Dressing can mean everything to a Salad.  That crazy decision was hard to get over.

And now NO more Chipotle Salsa — Another bad move.  It was your best Salsa.  I tried its new replacement Salsa (top left in above picture) and it’s okay.  It has a good spice, but it’s a little too thin.  The Chipotle Salsa went better with the Chicken and Tortillas.  The thinner Salsa tends to make the Tortillas soggy.  Bring back the Chipotle Salsa!

El Pollo Loco you have been my favorite fast food joint for many years, but you’re acting crazy.  You’re changing things that worked well for many.  Can you explain your corporate position here, or better yet, change these things back?  I’ll like you more.

BTW, your Crunchy Taco is pretty good — I hope its time isn’t limited, but I somehow suspect it will be.  But PLEASE don’t take away the Chicken.  It’s excellent.  I keep trying to recreate its flavor, but haven’t so far.  All the copycat recipes I’ve tried miss the mark.

Related Links:

Tell EPL you want 3 Tortillas, plus the Chipotle Dressing and Chipotle Salsa back – http://www.elpolloloco.com/

Pictured respectively below are the Crunchy Taco, the Value Menu Nachos, and a Small Garden Salad with the Creamy Cilantro Dressing, the runner up to the Chipotle Dressing.