More Dip Creations

So I tried out the other two Tostito's Dip Creations Flavors. These two are basically use sour cream as its base. Which is simple and easy. I had one 16 oz tub of sour cream, so I made a half batch of the two. These would be perfect for parties for those veggie platters. Or if you're like me have them as an NBA playoff snack with tortilla chips and a drink by the couch.

I'd have to say that these are pretty good. Even better than the ready made kind. I figured it's a good way to make it like it's semi-homemade, which it is.  Impress your guests with that. :)

 

  

They may look similar in color, but the taste is completely different. The ranch actually tastes like ranch. No hint of the sour cream. And the onion well...it tastes like onion.

 

I'd have to say the guacamole would be my first choice, followed by onion, then ranch.  of course, if you've been reading B+B long enough you'd know I'd be a little biased towards the avocado and its many incarnations in dishes, particularly dips.

Production Eats. No 46

Well...In this edition of production eats, I'd have to say that this one is probably one of the best I've eaten in quite a while. This day I played a court clerk. So it was a long day of sitting, a few wardrobe changes, waiting and sitting some more, pretending to do desk work while the "court is in session". Oh... just the usual.

Top clockwise: glazed apples and carrots, slice of wheat bread, some string beans, crab salad, grilled asparagus with come shredded cheese on top, wild rice.

I loved the glazed carrots and apples. For some reason it reminded me of apple pie without the crust. Crab salad was tasty too, which I had spread into my piece of soft wheat bread.

 

A sugar cookie and a chocolate chip cookie, salad and some blueberry and chocolate bread pudding.

I saved the cookies to much on in the afternoon. Bread pudding was awesome. Maybe because it had bits of chocolate in it (?). 

Later that night...a second meal was offered. Usually if it's a long day, we're served more food. But most of the sets I've been on usually some kind of soup or pizza for us background folk. I do remember seeing some tortilla soup that night, if I remember correctly. But when an opportunity for something better comes along, you jump at the chance right?

 

Fishlips Sushi truck

Sushi!!! Maybe is was a Friday, I don't know and cared, but I wasn't going to let this pass me by. A lot of the time the good stuff is reserved for cast and crew. It's cool to be able to eat what they ate. I heard murmurs of the sushi truck being on the lot, but I was shooting several shots when everyone else took their turns. I patiently wait and eagerly make my way towards the truck.

I order the crunch roll, which is the 4 pieces California rolls with tempura crumbs, 1 tuna, 1 salmon, 2 shrimp, 1 mackrel (?) and some ginger and wasabe.

Oh that drink at the top is a lended mocha. There was a little coffee station by the stage with a guy whipping up lattes, cappucinos, iced or blended coffees. Maybe I was a little too excited about the sushi. I blame it on the caffeine, but it was a good "pick me up" for a long day.

Dip Creations

Last week I received some goodies in the mail. Thanks to the Tastemaker program from Foodbuzz, I received some samples of Tostito's new product called Dip Creations. In the package is three flavors, two of each.

2 Freshly Made Guacamole
2 Country Ranch
2 Garden Onion

Dips are fun. Great for parties or just by yourself as an afternoon snack like I did. As it just so happens, I had exactly 3 avocados waiting in my fridge, so it was perfect timing that I get to use one of the guacamole packets.

 

I like my guacamole in a mix of smooth and with chunky bits. So half of the avocados I blended in the food processor and the other half I did a rough mash. Added in the seasoning. I also like fresh tomato and onion in my guacamole to I chopped some up as well. 

Since i didn't have any cilantro or peppers the seasoning mix covered that. It had a nice tang and a hint of spice to give the guacamole a nice tiny kick. It's an easy way to jazz up an old chip favorite.

Easy Peasy Guacamole

2 medium to large ripe avocados
2 small tomato
1/2 medium sweet onion
1 tbsp lemon juice
1 packet Tostito's Dip Creations Seasoning Mix (Freshly Made Guacamole)

Scoop the avocado from its skins and throw out the seed. Mash (or blend in food processor) the avocados. Add in the lemon juice and Tostito's Dip Creation guacamole seasoning and mix well to combine.

Dice the tomato, remove the seeds. Then fine chop the onion. Add both into the avocado mix and fold the mixture until all is mixed.


Serve chilled with tortilla chips of bread.

Production Eats No. 45

Before I get into this edition of P.E.,  My short film, By The Water's Edge, will be premiering at the Short Film Corner in Cannes, France from May 11th thru May 21st. Anyone attending the Cannes Film Festival be sure check the film out. It's really exciting and hope to share more good news. Please check out the film's Facebook page. Stop on by and give us a "like". We'd love to have your support as we go through our journey. ...And it's only beginning.

By The Water's Edge on Facebook

Now onto today's Production Eats. This week was a pretty short. It's still pilot season in La La Land. I find it fascinating to be on the set of *possible* new shows. Not many make it and some do. Though, a lot of shows these days tend to go the "reality" route. That's another story. Let's check out what catering served up this time around. Different company from the previous two shows I worked on.

 

Broccoli, Grilled tilapia, dinner roll, fettucini with marinara

Have I ever mentioned that tilapia is probably one of my favorite fishes? I love that the edges had a nice little crisp to it from grilling. It was still tender with no fishy taste.

chocolate chip cookie, pineapple watermelon

There were also some pie there. One looked like raspberry and another looked like apple. I was content with my chocolate chip cookie.

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Don't forget to stop by my film's Facebook page. Your support means a lot to us. We've worked hard on the film and proud of the outcome. We're excited to share it with you all. Thanks for being a loyal reader of B+B, too!!

By The Water's Edge on Facebook

Production Eats No. 44

Almost for got to post this production eats. Worked on another pilot this week. Funny little tidbit that happened to me on this set. The caters of this set had the same guys who worked on the same show I worked on the previous week. So when I happen to pass by two of them, they recognized me instantly. Haha... Not only do you get to know fellow actors, but you get to know the people who make the delicious food, too.

Top clockwise: roasted brussels sprouts, beans, mac and cheese, crusted fish, some caesar salad, a piece of cornbread.

The mac and cheese was thick. Haven't had it in a quite a long time. Well there were kids on this set, so why not give them some comfort food right?

A piece of pecan pie and a slice of pineapple.

I won't be denied some pecan pie! hehehe... That is... unless they run out before I get to the catering table.

Production Eats No. 43

Last week, I worked three days on a pilot. Actually it was three nights. Meaning working from sundown to sun up. i find that night shoots are a little more difficult as it take a bit more energy for me to keep myself awake when it comes to the 3am mark. Also it was freezing cold with I and my fellow background artists in makeup and costume.

It's currently pilot season here in La La Land meaning that productions are shooting the initial episode of possible new shows that could air in the fall. Though this was one a TV movie that was being shot. Not sure I kep hearing otherwise from different people.

DAY 1

Top clockwise: piece of bread, linguini with cream sauce, squash, grilled garlic broccoli, Chinese Sole (fish)

When they started cooking the meal a couple hours before, I could smell the garlic wafting through the tents of where we were waiting. That got me salivating for whatever they had planned for the garlic and when I tasted it in the broccoli, I wasn't disappointed. The meal on the first night did not disappoint as we had a long night ahead of us and full happy belly equals a happy me.

 

 

Some caesar salad and pasta salad, a wedge of pineapple and a piece of carrot cake.

The cake was nice and moist. I don't usually go for carrot cake, but If they all tasted that good I may just make an exception.

DAY 2

Grilled veggies, breaded tilapia with red onion and tomato salsa, and cous cous.

Loved the grilled veggies maybe it's because it had whole mushrooms in it. I haven't been that excited about mushrooms for a while. The tilapia was nice and tender. It did match really well with the salsa. a bit of tang to the mild flavor of the fish.

 

 Bread, some caesar salad and corn salad, pineapple wedge, and carrot cake for dessert.

DAY 3

Top clockwise: White fish, bread, mashed potato, a couple piece of honeydew, veggies, rigatoni and marinara.

Creamy mashed potatoes were awesome. I was almost bummed when it came my turn to get food that they ran out, but low and behold a fresh pan was brought out I jump with delight. Literally! hehe...

 

Salad and lemon cake

A salad's a salad. and the lemon cake was a good ender to a good meal.

After working three nights and sleeping during the day, I hibernated all weekend long.