Subject:

Willy Blackmore

  • Blogs

    July 8, 2011

    Sriracha Company Expands Its Empire

    Willy BlackmoreMove over, Sriracha imposters. We're gonna need more shelf space. ​The Cock is getting huge. (TWSS.) Huy Fong Foods, maker of the almighty Sriracha, aka rooster sauce, is relocating from Rosemead to Irwindale, building a 655,000 square foot corporate site and factory that ... More >>

  • Blogs

    August 4, 2010

    Homemade Wild Fennel-infused Liquor/Liqueuer

    Willy BlackmoreWild Fennel Blossoms​ Distilling liquor at home, on the sly, is seriously risky business--blindness, explosions, jail time, etc, all being possible outcomes--but that doesn't mean you can't add a personal touch to a few bottles in your stock. Infusing an unassuming high-proof alcoho ... More >>

  • Blogs

    July 21, 2010

    A Cake for Any Fruit

    Willy BlackmoreAlmond cake with white peaches​When summer fruit season is at its peak, as it is now, and the temperatures outside or rising, as they were last week, baking can be a uncomfortable task to face. Why sweat while the oven preheats when the fruit is so good to eat out-of-hand? But bake ... More >>

  • Blogs

    July 15, 2010

    When Drinking Pink is Good: Battle Rosé

    Pink alcohol has long had a bad rap. From cosmos to white zin to Wasilla-distilled smoked salmon vodka, a glass of pink often points to a drinker with little taste, class or sanity. Or all three. We've done our share of salmon vodka bashing here on Stick a Fork in It as of late, but in the interest ... More >>

  • Blogs

    July 1, 2010

    Snacking in Farsi: Melon Seeds from Mission Ranch Market

    Willy BlackmoreRed Melon Seed​Work took me far outside of my usual Long Beach, north Orange County eating territory the other day, to Mission Viejo, giving me the opportunity to wander around the Persian grocer Mission Ranch Market. As is often the case in any ethnic market in Oran ... More >>

  • Blogs

    June 23, 2010

    Cooking Italian, The Wrong Way: Not a Panzanella Recipe

    rsgreen89, through a Creative Commons licenseBrandywine Tomatoes​For all of the wonderful simplicity and economy found in Italy's tradition of cucina povera--literally "poor kitchen", or peasant food--Italians can get awfully cranky when it comes to misinterpreting their barebones culinary ways. I ... More >>

  • Blogs

    June 9, 2010

    When Cooking French is Actually Easier: Cherry Tart

    Willy Blackmore​If there were ever a good argument for classic Americana foods being fussier, more difficult to make than their French counterparts, it would involve a showdown between the Yankee's pie and the Gaul's tart. Both involve a baked crust, full of butter or maybe even lard, filled with ... More >>

  • Blogs

    June 3, 2010

    Sriracha vs. Sriracha

    Willy BlackmoreThe Sriracha Aisle ​Long featured in the constellation of condiments served alongside a classic bowl of phở, the iconic rooster-labeled chili Sriracha chili sauce has developed a growing cult following among chefs, foodies and bloggers alike over the past few years. Prominently fe ... More >>

  • Blogs

    May 26, 2010

    Learning to Trust Hannibal Lecter: Fresh Fava Bean Puree

    Dave Lieberman heralded the arrival of fava beans at local farmers' markets back in April, and the somewhat elephantine pods are still being found in stacks as the spring and early-summer legume continues its season. Favas aren't the easiest vegetable to prepare--and not because you need to score so ... More >>

  • Blogs

    May 20, 2010

    Paletas: Beyond Fudgesicles and Grape Popsicles

    Willy BlackmoreVanilla with Quince Candy​Thanks to Jonathan Gold's tweeted enticments and the return to clear skies and heat, I've had paletas on the mind today. After walking around the block a few times hoping to hear the peddling sounds and ringing bells that are the siren song of the bicycling ... More >>

  • Blogs

    May 3, 2010

    The Pike Bar & Fish Grill

    The Place: The Pike Bar & Fish Grill, 1836 E. 4th St., Long Beach, (562) 473-4453

The Hours: 3:00-6:00 p.m., Monday through Friday. 
The Deal: $1 off all draft beer and well drinks; daily menu specials.Willy Blackmore​

  • Blogs

    May 3, 2010

    The Pike Bar & Fish Grill

    Willy Blackmore​The Place: The Pike Bar & Fish Grill, 1836 E. 4th St., Long Beach, (562) 473-4453

 The Hours: 3:00-6:00 p.m., Monday through Friday. 
 The Deal: $1 off all draft beer and well drinks; daily menu specials.

  • Blogs

    April 28, 2010

    Mussels with Tomatoes and Fennel

    Willy BlackmoreMussels with Tomatoes and Fennel​As seafood goes, mussels have to be one of the simplest things to cook. They're quick to prepare, almost always delicious and take well to a wide variety of flavors. Mussels like booze--wine, beer, any anise-flavored liquor, even Calvados. They pair ... More >>

  • Blogs

    April 22, 2010

    Wheat Beer Showdown

    cogdog / CC BY 2.0Mothership Wit​With the masses of craft beers now widely available--many coming out of our southerly neighbors in San Diego County--American beer doesn't have quite the same stigma as it once did. There is certainly still the watery, cheap swill to uphold that stereotype, but wit ... More >>

  • Blogs

    April 14, 2010

    Braised Lentil Soup

    Willy Blackmore​As a grammar snob, misused quotation marks on restaurant menus drive me a bit crazy--or perhaps make me [sic]? "Confit" and "braised" are two I've seen used often, when in fact the items listed haven't gone through a cooking process even slightly resembling, respectively, being sim ... More >>

  • Blogs

    April 8, 2010

    Drunk at Dinner: Paso Robles White Wines

    Willy BlackmoreStephanie Anglim at Anglim Winery ​White wine is certainly worth drinking year round, but with the heat making its way back to Orange County, a cold, crisp bottle has become evermore tempting in the past weeks. We've tasted some wines from nearby Temecula in previous editions of Due ... More >>

  • Blogs

    March 31, 2010

    Turn Blood Oranges into Wine

    Willy BlackmoreVin de pamplemousse: day one​This should be an Easter post. Or a Passover one. Between the brisket and matzo of Seders and the ham or lamb of the Christian holiday, this week is more-or-less one gigantic Judeo-Christian feast. Having never attended a Seder and tending to cook briske ... More >>

  • Blogs

    March 29, 2010

    Happy Hour at Bouchees Bistro

    Willy Blackmore​ The Place: Bouchees Bistro, 144 Pine Ave Long Beach; (562) 437-7700The Hours: 4 to 7:00 pm on weekdaysThe Scene: Downtown Long Beach is by no means a food Mecca, tending more towards gimmicky, corporate-type restaurants affairs than the food-forward spots we predominately prefer h ... More >>

  • Blogs

    March 25, 2010

    Getting Over Bitter in Little Phnom Penh

    Bitter is not a flavor generally loved by the American palate. Bitter is a flavor we cover up--with cream and sugar in our coffee, with sweeter, baby bitter greens in our salads. Elsewhere around the globe--and in many an ethnic restaurant in Orange County--bitter is a flavored loved and enjoyed alo ... More >>

  • Blogs

    March 11, 2010

    Red Velvet: A Cupcake Postmortem

    Trends is dining have an amazing ability to take a long-standing food item and, through a series of twists and maybe a bit of recontextualizing, make it ubiquitous and, eventually, tiresome. Not matter how delicious a food might be, if it gets caught up in the zeitgeist, the over-saturation point is ... More >>

  • Blogs

    February 3, 2010

    Recipe of The Week: Not Quite David Chang's Brussels Sprouts

    So about those fucking Brussels sprouts. David Chang's advice that you "can't fuck them up. Cook the shit out of them; just don't turn them to charcoal," is the most basic and probably best of recipes for the vegetable. Just add salt. But for self-avowed 'sprout haters, such a purist approach can be ... More >>

  • Blogs

    January 6, 2010

    Recipe of The Week: The Best Sandwich You've Ever Had

    The Alice Walker school of California cooking--the immaculate, jewel-like vegetables, the artisan oils and vinegars, the painstakingly sourced meats--has at times been leveled with the criticism that it is not, in fact, cooking, but assembling. How much talent or skill does it take to make the best ... More >>

  • Food

    December 31, 2009
  • Blogs

    December 10, 2009

    Dueling Dishes: Long Beach Taco Showdown

    Just a few blocks east of Long Beach's hip, vintage store-driven Retro Row, Taquería la Mexicana sits on the corner of 4th Street and Coronado, a small window for orders, a covered outdoor seating area--all strangely tacked on to one of the small Craftsman bungalows that are scatt ... More >>

  • Blogs

    November 27, 2009

    Dueling Dishes: Bánh Mì Edition

    Roast turkey, apple pie, mashed potatoes--today is a day for American classics, food so full of nostalgia and butter that a good long nap is required after eating. And for the next week or so, the flavors of today's feast will certainly linger, finding their way into a pot of turkey soup or a sandwi ... More >>

  • Blogs

    November 4, 2009

    Recipe of the Week: Quince Jam

    With the sky dark before 6:00 PM and fog hanging heavy in the early mornings, fall is definitely upon us, with winter on its way. At the farmers' markets around Orange County the varied bounty of summer is beginning to fade, the tomatoes and stone fruits giving way to apples, root ... More >>

  • Blogs

    October 30, 2009

    Sipping Pretty: Wine Tastings at the Wine Crush

    Wine tastings, much like wine, are experiences that rely a lot on personal preferences. Just as an individual may be a self-avowed fan of reds or hates Chardonnay or only goes for obscure and nearly unpronounceable native Italian grapes, there are a broad range of wine tasting expe ... More >>

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