This Week In Food: Sriracha Chips, A Proper Old Fashioned, and Pig Crates
|Thahn Ha Crepe|
Edwin reviewed the crepes at Thahn Ha in Westminster. He told us about the most expensive drink made at Starbucks so far, which involved 48 shots of espresso (why world?) Then he shared the 'Do Us a Flavor' finalists in Lay's competition for their newest chip flavor. You can probably guess which one we, and the rest of the world, at least the awesome people, are voting for. No meat flavor tato-chips please! Gustavo visited Nubia Café in Anaheim for this week's Hole in the Wall. He gave us the third installment of Geeta Bansal's famous European chef interviews - this time with Rene Mathieu of Chateau Borlingster in Luxembourg. Last, although it's too late for you to go now, he told us about an event held by PETA at UCI. If you attended, you would have had the chance to jump in a gestation crate.
Dave named the Aztec Revolver at Surfin' Cowboy in Capo Beach the Drink of the Week. He gave us instructions on how to make a proper Old Fashioned, which he says Don Draper is terrible at (but Don can do whatever he wants, Dave). Then he sized up the tortillas from La Tortilla Factory, for Tortilla Tuesdays. If that sentence didn't have the word tortilla enough times, here's one more: you might not be surprised after hearing the company's name that they were terrible tortillas.
Anne Marie shared the So-Co Mix Mart's best-kept secret (not anymore!) Then she talked with Raquel Jubran from The Attic in Long Beach for her On The Line column. And last she shared the opening of Slater's 50/50 in Lake Forest.
Bill shared a restaurant with a great fusion of Northern and Southern Mexican food for Tijuana Sí! I told you about the tasty Date Nut smoothie at Nekter Juice Bar. Sarah took us to Rocco's Deli Italiano for her Long Beach Lunch. Ali interviewed Bobby Deen from the Cooking Channel. Niyaz Piraz showed us how to make a classic Yucatecan dish - Cochinita Pibil. And Dave Mau shared the trials and tribulations of restaurant dishwasher.
Until next time, have a good one, from all of us at Stick a Fork In It.
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