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Summer Food Drive 2013 W-E, Sid’s Diner El Reno, OK

You know those times where you have been fixated on something on so long, expecting it to be great, and then you get there, meet the person, or achieve the goal and its only “OK.” Well that is the feeling I have after visiting this OK Oklahoma landmark, even though the burgers sort of charmed me over the course of the meal.

Sid’s is Pretty Small

I had wanted to come to Sid’s Diner since reading about Sid’s in Saveur Magazine’s Burger Issue back in 2009. It was always on my short list for the Summer Food Drive, but then every time the weight of the northern route (Kansas, Missouri, etc.) or the southern route drew me away from the more central route, which would have included Sid’s Diner. Sid’s (along with Feltner’s What-a-Burger) was always the toughest to cross-off. A fried onion burger fired my imagination and this year I was on the central route.

Sid’s is Much Smaller than it had Looked on the Internet.

Finally getting here, I am not bitter after my first bite, but instead feel deflated, like the air coming out of a balloon full of hype. I should not be surprised that a cost savings measure (adding cheap onions to expensive beef in the 1920′s) isn’t a first-bite flavor revelation.

Sid’s “King Deluxe” Fried Onion Burger

One bite in, if I want to be magnanimous, I’d say “I’m into juicier burgers,” or I’d say “I am not that into charring,” something to shift from pure blame to an impartial matter of opinion. I know that fairer is the right course and factually correct, but at the outset I am feeling a smidgen of petulance about my visit. Let’s just say this, at this point, for me, the corner and the short, windy walk around Sid’s neighborhood are the best part of the visit. El Reno’s shades of Norman Rockwell ride easy on the nostalgic tourist.

An interesting looking doughnut place is across the street.

From the Doughnut Stand Parking Lot to the North East

Sid’s Neighbors to the South

So, on to the world famous, tv-hyped, fried onion burgers. Mine arrived as a thin, dry burger (you can almost see it desiccating on the plate in the video) with some charred onions in it. I like Martinis dry, but not burgers. The second bite was also dry, but with some flavor of fat and char together, followed by an after taste of soft bun. Hmm was it bad or good?

The dryness is probably a result of Sid’s vaunted “smashing the burger flat with the Spatula.” We teach the exact opposite at Smart Kitchen. We say not to squeeze or smash the Hamburger with the spatula or the moisture will come out. Here at Sid’s Diner it was smashed and the moisture came out. Maybe they should spring for the $9.99? I doubt that they will though, because they are doing alright with plenty of folks; and smashed fried onion burger is something of a regional cultural item, a part of the local cuisine of this bit of central Oklahoma. Not everything is for everybody.

As I was thinking all this, the visual appeal of the burger kicked in and I went in for bite three. The burger was growing on me. It was a more historic taste, with some complexity because of the burnt onions and some contrast due to the terrific, moist produce (Tomato & Lettuce). I was slowly converting from a Negative Nelly to a Neutral Nancy and then to a nice Nodding Nick. My plan to eat only half the burger was modified, on-the-fly, to eating three quarters. After all that travel, I am glad I had those next few bites.

I went from “No, not coming back” to “Coming Back” from 50 miles, but really likely further since to my knowledge they are sort of short on burger Meccas in Central OK.

You can visit Sid’s in El Reno or even try your hand at making a Sid’s-style burger by following the Sid’s Diner Fried Onion Burger Recipe, which was published in Saveur in 2009. The link goes to their site.

Summer Food Drive 2013 W-E Bobcat Bites, Santa Fe, NM

Bobcat Bite in a Former Trading Post.

I had heard of Bobcat Bite for a few years but was always put off by the name. After being skunked at Pie Town, I was ready to give it a try. When I arrived there were about 40 people waiting in line on a Friday afternoon.

Everyone Wanted a Burger.

It turns out that there are two lists. One, the first list, is kept inside. Make sure to stop a server and get on that list. When you progress far enough on the first list, you are “promoted” to the big board. Getting promoted from the list to the board was an accomplishment, or at least an event. We, the patiently waiting customers, took to congratulating, and joking about, each new “Board Member.”

Finally a “Board Member.”

I could spot the regulars because they knew to bring reading material. The rest of us played “watch the list.” We watched it like hawks, err Bobcats, and pretty soon we all knew who each party was. After a bit, there were very few strangers waiting for a burger. The crowd, looked like a rural group but was actually very sophisticated. Conversation ranged from construction/architecture to art (Santa Fe is an arts colony) to last week’s New York Times Magazine. Needless to say with an hour plus wait, we gelled. By the way, take out orders, for those who are not blogging, seemed to go a bit faster.

Bobcat Bite Menu

While waiting I had a chance to read the back of the old-timey menu and get the story behind the unusual name at Bobcat Bite which is currently owned by John and Bonnie Eckre. The building for Bobcat Bite was originally a trading post (see the original beams in the photo below) on the Old Las Vegas Highway (Las Vegas, NM not the other one), and then a gun shop, of all things. The highway became part of Route 66 and Bobcat Bite was launched as a family run restaurant in 1953 by Rene Clayton, who owned Bobcat Ranch, to service the hungry motorists.

Originally Founded by the Owner of Bobcat Ranch

Rene Clayton’s daughter Mitzi Panzer was the first operator in 1953. It has been a Mom & Pop place ever since. The Eckres took over in 2001. The unusual “Bobcat” name stuck because, before I-25 was built, Bobcats came down from the hills (no doubt drawn by the smell) and were given treats at the back door. As the menu states, “it was one of the few local dining spots that was friendly to Bobcats at the time.” I love that line because it presumes that many more places are bobcat friendly today.

Bobcat Crossing

So still waiting. What else can I share? Oh, they don’t take credit cards. There are no reservations either.

Interior and Customers at Bobcat Bite

So still waiting. What else can I share? Oh, they don’t take credit cards. There are no reservations either. I already knew I was visiting for the Green Chili Cheeseburger, which was voted best in New Mexico, a time or two. It is hard to think about the Menu with so many tasty looking burgers being hustled, right past you, to their proper tables. It was like Samuel Taylor Coleridge’s Rhyme of the Ancient Mariner, but more the Rhyme of the Ancient Hamburger: “Burgers, Burgers everywhere and nary a bite to eat.”

Finally, I was called up along with “Rus Party of 2, a nice couple from San Diego. The tantalizing was ratcheted up a notch as the fans shot the warm kitchen air, carrying the wonderful smell of grilling onions, down along the counter. We ordered Green Chili Cheese Burgers. The neighbors to our left got theirs. More orders walked up our way only to turn left or right and head to other tables. It was a perfect storm of burger teasing. Finally, the server came our way. She must have had our burgers. She did….sort of.

The Rus Party is served.

She put down 2 lovely burgers on the narrow counter for The Rus Party of 2. The Pavlovian Response was kicking into overdrive now.

Great Presentation of a 10 oz, Choice Chuck, Green Chili Burger

It did arrive. 6 of us in the corner all high-fived. The presentation of the 10 ounce Cheeseburger made from choice-grade Chuck, freshly ground each day, was spot-on. They have used the same recipe for decades. The Beef is also natural and hormone & antibiotic free. It was a grown up burger (not gimmicky or gooey) showcasing the fresh ground beef. It was juicy (ask for napkins early) and flavorful without being too spicy; then the thick-cut bacon kicked in adding extra punch.

The only issues I had were the thickness and the Green Chili. I have a big mouth, but just not that big. I could not get my chomp on and had to bite around the edges, rotating the burger as I ate. It was both messy and not fulfilling. The Green Chili is diced and a bit tame. You don’t get the hot hit of the proto-typical New Mexican green chili, which is something I was seeking.

For me it was a very good burger, and worth the wait. It was maybe even worth a 50 mile drive, but for me it was not the holy grail. Its like horse racing though, everyone has a favorite. Regulars and tourists keep the small kitchen (150 square feet) pumping out 400 to 450 burgers a day at hefty prices. My check was $16.15 for a Green Chili Cheeseburger with Bacon, home fries (resistable) and a tea. A lot of people love it. Apparently, they ran out of burgers (remember fresh ground daily) the week before.

As I was getting ready to leave, I asked the server about some snippets I had over heard in the dining room but did not credit. It turns out that the snippets were accurate. Bobcat Bite is going to close at this location on June 9th, 2013. They are having a disagreement with the landlord. They are looking for a new spot, but don’t have it yet. They may even change the name.

So for the day I was skunked early and anti-skunked at lunch. A few days later and I would have had another miss.

Beef / Burgers / New Mexican / Smart Kitchen News / Summer Food Drive — No Comments
6
Jun 11

Lone Mountain Ranch Second Summer Food Drive Stop 2011 W – E

At Smart Kitchen, we have been working very hard at ”putting up” all the exercises of our Lesson 7: Basic Proteins, which includes intriguing information on Wagyu Cattle, the Japanese breed from which the super-flavorful Kobe Beef is made.

With Wagyu beef on my mind, I wrote to Lone Mountain Cattle Company in Golden New Mexico and told them about the Summer Food Drive 2011. To my surprise, Griff Foxley wrote me back and arranged for an invitation to visit the 28,000 acre ranch at 6,800 feet an easy drive from Santa Fe, which has had an interesting history.

Originally part of a Spanish Land grant, the ranch has subsequently been in many hands, including those of the Warden of the State Prison, who arranged field trips to the ranch for his convicts, hard labor field trips. Some of the prisoners’ work still remains, like the old “Main House,” a former building from the Alamosa, Colorado Japanese Internment Camp from WWII, re-purposed as the owner’s home on the ranch. It served that purpose from 1945 until 2011, when Bob Estrin, the owner built a new modern home.

After navigating a few miles of ranch, I reached the ranch headquarters and pulled up to speak with Stan Hartman, the ranch manager. It turns out, he forgot I was coming but we laughed about it and improvised. I was able to visit, with Stan (maybe interogate) and then shadow him a bit as he worked with his cowboys on the AI program. In the city AI means “artificial intelligence.” On the ranch, “artificial” is in the name but the activity involves helping make new bovine babies. Cows are in heat for only 18 hours every 21 days. Begetting new calves builds the herd and builds future product. Conception is crucial.

Wagyu Cattle in the Pens

Because they are highly prized for their blood lines, each animal is genetically tested and its DNA kept on file with MMI Genomics. It is a different way of doing the beef business which has been a game of weight gain and pounds. Lone Mountain is concentrating on flavor and marbling, hoping to find sustainable profitability in higher quality meat.

"NI" is also practiced at Lone Mountain. Here is an 1800 LB "de-horned" Wagyu Bull

Lone Mountain started with 9 Wagyu Cattle in 2005 and has grown its herd with meticulous breeding, (both AI and natural) to 300 animals, each insurable for thousands of dollars.

We had time to kill before the AI began so Stan took me on a mini-tour, that covered miles on foot and in Stan’s ranch truck but covered a miniscule portion of the very large property. Stan showed me how they graze cattle on pasture grasses until they are at least 20 months old, but typically older. Wagyu don’t start building the marbling that they are known for, until 20 to 25 months of age. Until then the cow-calf pairs are on the range, under the supervision of Stan and his cowboys but otherwise essentially on their own. Apparently, the imported Japanese cattle can cope with high altitudes, dry climates and predators that can include bears, mountain lions and coyotes.

Wagyu Cattle and Calves on the Range

Around age 30 months the steers identified as beef animals are “fed-out” meaning they are put on a higher ration of hay and grain to put on weight. As we were driving, Stan took me by the new “Main House” to see if Bob, the owner was available.

The Clean, Modern, Asiatic new "Main House"

It turns out that Bob, who is a film editor (River Runs Through It) and also the President of the American Wagyu Association, was in working on genetics and had a moment or two for us. Bob first learned of Wagyu when his daughter took him out for a high end Japanese meal in LA. “They had Kobe on the menu for $128 a serving” Bob tells me and as a rancher in a dry area, he was hooked on the potential margins.

Bob Estrin of Lone Mountain Ranch discussing Genetics & Marbling

Since then, he has boned up on the genetics, grading and marbling. He is a font of knowledge on the subjects that give Wagyu its tenderness and flavor. He was very generous with his timeand we discussed marbling and breeding for a while. I learned a few things that will augment Smart Kitchen’s Kobe and Wagyu sections.

Bob also cautioned me (and us) about the explosion of “Kobe-Style,” and “American Wagyu-Style” burgers being sold for premium prices at restaurants and grocers. If they say style they are not pure Wagyu. There are firm rules on the use of the “Kobe” name but few on the variants which at a minimum have to be only 24.9% Wagyu, with the other 75% being comprised of other breeds like Angus or Hereford. Ground or processed meat products are the easiest to blend and mix, so if you are unsure and want 100% Wagyu stick with steaks or roasts.

Watch out for "American-Style" or "Kobe-Style" on the Label

Bob mentioned that the Mine Shaft restaurant down the road in Madrid (pronounced “Mad-Rid”), NM served 100%Lone Mountain Wagyu Beef Burgers and I was sold on extending my Lone Mountain stop by just one burger’s worth. On the ride back to ranch headquarters Stan regaled me with the benefits and flavor of Wagyu, which has a higher proportion of mono-saturated fat than traditional beef which helps make it more tender. In fact, Stan and his father count their chews on Wagyu steaks and find that a bite disappears in 6-7 chews as compared to 30 chews or more for a Prime Graded steak from another breed.

The Mine Shaft Restaurant in Madrid, NM

As I bid Lone Mountain farewell, I turned right for a detour to Madrid for the Mine Shaft and some Lone Mountain beef.

The 100% Wagyu has a “beefier” taste and cooks more quickly. I really enjoyed the 100% Wagyu burger and can’t wait until Lone Mountain has their consumer direct site online to buy some July 4th burgers. In the meantime, if you have a hankering for Lone Mountain Wagyu, you can find it at fine restaurants like Alexander’s Steak house in the Bay Area.

P Chef

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Burgers / Restaurants — 2 Comments
3
Sep 10

Make Sure You Find “The Grind”

I’d heard a few times that people thought a new coffee shop had opened at 40th & Camelback in Phoenix. But I’d done my homework and knew that foodies have had great things to say about The Grind since it popped up on the national radar in July with its inclusion in Bon Appetit’s Top 10 Best New Burger Spots. Ironically, I was on the East Coast when this chart topper receives Kudos at home. I had to get in there and see for myself.

Located on Camelback, in the hip Arcadia neighborhood, The Grind is the product of the imagination and skills of Chef Matt McLinn, the force behind BLT Steak at the Camelback Inn and the backing of owners Alan Thompson and George Monzures. With a feeling like an old time speak-easy, quality pervades the senses the minute you leave the parking lot. From Crystal’s warm welcome, to the finishes, to the food its sensory heaven.

If you have read any of my other posts, you know I might digress from the burger to discuss the sides for a rave or two before getting to the burger eventually. In most these cases, either the burger was not that good or the sides were crazy. There is no digression today, the Grind’s burger was grand, from its ten foot tall appearance, to its ten foot tall taste. I had the Steak House BLT Burger. It was a $10, TEN if such things exist. Maybe its the salt crust, maybe its the 1000° coal fired oven.

The BLT Burger at The Grind in Phoenix, Az

Is That a Burger, or What?

Susie Timm over at Foodies Like Us had a photo of the oven on their blog post about The Grind and was generous enough to share. The photo of the coal fired oven is theirs and even though the coal fired oven isn’t sexy looking, don’t judge an oven by its sheet metal. Your standard gas oven cooks at 500-550°, a wood oven gets up to 650°degrees. Coal can get the oven even hotter, to a reputed 1000°F which is hot enough to cook most entrees in around four minutes while giving them a flavorful crust and sealing in a unique juicy taste.

Coal Fired Oven at the Grind in Phoenix Arizona

1000° F

And with coal you get the smoke flavor too. Thinking about that oven, I may have to go back and get our own shot of it, and eat another burger; hey, if you’re there, why miss out.

Are you getting that we were impressed? Well we were. “We” included myself and Ed Sweet, a free lance writer, foodie, founder of Sweet Brand Sour Salts and promoter of the Sour Ball, which raises money for Child Help. Ed and I were lunching to try The Grind and to talk about Smart Kitchen and his upcoming charity event. The 4th Annual ”Sour Ball” is locked in and will be held at the Biltmore Hotel, September 24th, 2010. It looks like we’re getting lucky and Smart Kitchen will get to cover the event (Yum!) and interview some of the talented chef’s about their culinary improvisation.

So back to the meal and finally, with the burger in its rightful place of honor, to the sides. Ordering ”Off the Menu,” I managed to turn the fixings from the Sweet & Spicy Burger into some splendid side dishes since they sounded too good to pass up. Candied Jalapeno and Fried Ratatouille turned out to be something to write about.

The Grind Fried Ratatouille & Candied Jalapenos

There's Some Creativity in the Sides of the Sweet & Spicy Burger

The Sweet Potato Fritters were worth a few words as well. If the burgers were’nt so stellar the fritters would have stolen the show.

Sweet Potato Fritters, The Grind Sweet Potato Fritters

Those are some "Sweet" Potato Fritters

To try The Grind yourself head to 3961 East Camelback Road in Phoenix, AZ and enjoy. If you have a problem, phone them at 602-954-7463; or check their web site @ thegrindaz.com

Burgers / Restaurants — 2 Comments
31
Jul 10

White Mana, Jersey City vs. White Manna, Hackensack

I have been criticized, (by Mrs. P Chef primarily) in my initial posts of being very positive about my subject matter. The implication was that, perhaps, I might lack objectivity. I am not partisan, and am not compensated by any of the places I review so that prospect did not worry me. And today, I am vindicated. Read on for my first review of a stinker.

The Exterior of White Mana, Jersey City, New Jersey

For those of you aware of the North Jersey burger rivalry between White Mana in Jersey City, and White Manna in Hackensack, you might wonder, as I did, why White Manna gets all the press. I ruminated that it might be that White Mana, the original, is further, by standard transport, from Manhattan and its Foodies, or that one building is cuter than the other. Now that I have visited both, I believe that the answer is simpler. White Manna, the more northerly contestant, has more going for it, than an extra “N.” Put another way, my visit to White Mana in Jersey City was a dud, flatter than their dry pancake of a burger.

The Dry Pucks from White Mana, Jersey City, New Jersey

Having left the packed White Manna ten minutes prior, I grew concerned as I arrived. To my eye, the neighborhood wasn’t great but I decided location wouldn’t keep this chef from the food. As I stepped in, I became worried. White Mana was empty, with nothing staged & sizzling on the grill and the glass showcase window was caked with grime. Grime on surfaces is often a bad sign. If they aren’t cleaning what you can see, what about what you can’t see?

Dirty Display at White Mana, Jersey City, New Jersey

If the Showcase is Dirty, What else is Dirty?

Quite a bit bigger than White Manna and with similar parking, the Sardine Factor should have favored the Jersey City Mana. I ordered the default comparison item, “cheese burger” and watched in horror as a pre-packaged grey patty was flopped down. As compared to White Manna in Hackensack, I was served quickly and without a memory test for who was where in line. That was a plus. A negative was how bland the burger tasted. I admit that I considered only eating half of the little burger, but remembered that I would not be eating again until Washington D.C. Putting all the pickles on the cheese burger, salvaged the remaining bites by raising the slider to a semi-palatable taste, something like a McDonald’s burger, but without mega processed tastes.

In exploring the rivalry, I learned what the locals, who pack one and avoid the other, already know. White Mana is a dud and White Manna is a stud. I give White Mana with one “n” a grade of “N” for “No Good”.

Two Post-Scripts: As I was leaving I discovered the only reason to visit White Mana besides weighing in on the debate: the Men’s Room*. It’s low and dingy, and reminds me of a Halloween funhouse bathroom with its off kilter floor and single low watt bulb. I closed the door and braced reflexively for a Boogey Man to jump out and literally scare the you know what out of me. After a morning traveling for the Smart Kitchen, I didn’t need the help. Since I couldn’t wait, I ignored the warning voice in my head and ventured from the light into the darkest recesses where I imagined the commode might be. All I could think about was that in the movies, the dummy gets it when he/she pokes around in the dark corner. In the shadows, I found the sneaky seat-less, naked commode. To another visitor, with other business, it could have been a pants wetting monster. Good thing my visit was a coffee break.

Missing seat on toilet at White Mana Jersey City NJ

That First Sit is a "Doo-zy"

A second post-script. To the owners of White Mana in Jersey City, a suggestion, if you don’t have the passion or interest to make great sliders, sell out to the Hackensack folks, make better burgers for everyone and end the “N”-sanity of which place is which.

Finally, look for our write up of White Manna, our choice in the battle, nearby on the blog.

*Sorry ladies that the restroom is not a gender neutral observation. If you happen to visit after the bad reviews and have to see the horror of the commode, have a male companion knock and hold the door for you and peak.

Burgers / Restaurants — No Comments
31
Jul 10

White Manna, Hackensack, NJ

This won’t be a long post. White Manna is very good. The classic diner façade is beautiful, Lou, his face a mask of concentration, is a site to see when working the grill and its fun to rub elbows with the locals.

White Manna Art Deco Diner Hackensack New Jersey

A Beautiful Diner from Another Age

White Manna is busy because it’s popular and it’s popular for the right reasons. It was my favorite slider burger so far this summer, especially at the $1.30 price.

Cheeseburger Sliders from White Manna, Hackensack, NJ

Some of the nuts and bolts to keep in mind: all the orders are taken and fulfilled by memory, as Lou, performing like a hibachi chef in front of his audience, tends the meat, clangs spatulas, and feeds us all. If you are going to visit, bring a sharp memory because though it looks like mob-service in the non-line line, it isn’t. By observation, I deduced that everyone had a pretty good idea of who was up next to give Lou their order. The sneaks were playing it cool but everyone was keeping tabs on the non-line, line’s progress and on whose order was being packed into the paper sacks.

If I were to be very critical, I might nickname the place “White Mini” for the cramped structure and miniature dining room but in the end, the size is part of the charm. Everyone can enjoy the show and the size encourages the patrons to interact. If you are considering visiting White Manna from nearby, I’d go and experience it for yourself.

BBQ / Burgers / Chefs / Culinary Travel / Dessert / Pie / Restaurants — 1 Comment
30
Jul 10

Summer Food Drive E-W 2010

Where is that $%^& Turn Off!?

The return of the Summer Food Drive is fast approaching. Starting tomorrow P Chef will be on the road for a few days and thousands of miles of food touring. The drive is shaping up to be about burgers, BBQ & Pie, with a few sightseeing, sleep and gym stops along the way. As usual, to further help guard my “A-Bit-Past-Svelt” figure, the only food consumption will occur at designated food stops. So they better be good, or I’m on a “poor-planning” diet.

The main food stops are :

1. Ted’s Steamed Burgers: 1046 Broad St Meriden, CT 06450 Burgers

2. White Manna: 358 River St Hackensack, NJ 07601 Burgers

3. GYM

4. White Mana: 470 Tonnele Ave Jersey City, NJ 07307 Burgers

5. Ray’s Hellburger: 1725 Wilson Blvd Arlington, VA 22201 Burgers

6. Seasonal Cook: 416 W Main St Charlottesville, VA 22903 Cookware

7. Rosewood Dairy Bar: 3003 Rosewood Dr Columbia, SC 29205 Pimento Burgers

8. Birmingham Bake & Cook Co Inc 5291 Valleydale Road Birmingham, AL 35242- 7707 (205) 980-3661 Cookware

9. Oxford, MS Just a Cool Town (maybe I can research some Southern Purveyors and find a gym)

10. Craig Bros Cafe 15 Walnut De Valls Bluff, AR 72041 (870) 998-2616 BBQ

11. Family Pie Shop: Across the street in De Valls Bluff, AR 72041 PIE

12. Hot Springs, AR Curious About the Place

13. Hope, AR Curious About the Place

14. Texarkana, Tx Curious About the Place

15. Zion’s Church/Wards BBQ: 2601 Montgomery Rd, Huntsville, TX 77340 BBQ

16. Monument Café: 500 S Austin Ave Georgetown, TX 78626 PIE

17. GYM

18. Texas Pie Company: 202 W Center St, Kyle, TX 78640 PIE

19. Blanco Bowling Club: 310 4th St Blanco, TX 78606 PIE

20. Perini’s Ranch: Hwy 89 Buffalo Gap, TX 79508 Best Steak in US?

21. B&E Burrito: 303 Franklin Street Hatch, NM 87937 (575) 267-5191 @ Green Chili Season – B&E is a 500 mile favorite of mine. If I’m within 500 miles, I’m going. And I’m going even though Mrs. P Chef would disapprove of the B&E, a place that looks like it was built to just to prevent a Breaking & Entering. And it still looks that way, even once you’re inside. I’m never sure that they were’nt just robbed. And then there is the Giant Fly Wrestling. It is a challenge to keep the winged varments at bay. Who thought they’d be partial to both your red and your green chile. But despite the negatives, the flavor is a greater draw and outweighs the negatives 3 to 1. Green chili so hot it makes you cry, okay it makes me cry. But it is also so good that I can’t help taking another painful bite. And then another, and another until the whole nuclear burrito dissappears bite, by painfully good bite, from the tear stained plate.

Resembling a Bunker, Doesn't Protect you From the Heat of their Food.

22. Smart Kitche & Home. ‘Nuff Said.

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P Chef’s Hammer Down

Bakery / BBQ / Burgers / New Mexican / Restaurants — No Comments
30
Jul 10

Why a Summer Food Drive?

A Great Treasure of Americana: Holly Springs, MS

The return of the Summer Food Drive is fast approaching. Starting tomorrow your P Chef will be hitting the road solo for a few days and thousands of miles of food touring. The drive is shaping up to be about burgers, BBQ & Pie, with a few sightseeing, sleep and gym stops along the way. I love finding an unspoilt gem like Holly Springs, MS above, being overcome with it, like you never want to leave. But then the road (or Mrs. P Chef) calls and 10 minutes later, you’re lost in a new and exciting and infuriating place. See below for that obscure, GPS defing road to the Phillips’ Grocery burger place outside of Holly Springs.

The road to Phillips Grocery in Holly Springs, MS

The Joy of Searching for the Right Road to that Little Place!

In this instance, after exhausting all possibilities and making a few circuits, the correct road ended up being the little driveway looking thing in the middle. And then once on the right road, another gracious tableau discovered at Phillips’ Grocery, which was built across from a former train station, now abandoned.

It was a Beautiful Find

I was waiting for the Ghost of Casey Jone's to Fly on By

The Front Window of Phillips Grocery est. 1848

You Could Tell it was Est. Before the War 'tween the States

So you drive all this out of the way and you love the look and the feel. The whole abandoned, pre-civil war, ambience thing is like stumbling on a “Faulkneric” mythical Brigadoon. And then you face the real burning question. You haven’t eaten in 350 miles. What will the food be like? That is the curiousity that kills this cat. And the curiousity that fuels my search, mile after mile and year after year, for another perfect, often unobtainable meal.

I was Expecting a Ghost Burger but Got Much Better

In this case the food was good, but not great, not in line with the expectations driven by the distance, or the ambience. In fact the burger was probably decent but got an ambience bump up to “Good” by the whole “Finding Lost Dixie” thing. There should be a 2009 blog post about the actual visit to Phillips’ Grocery, but my point in writing today is to get my psych on for the upcoming miles.