Revenge is a Dish best Served Cold

Thornton Prince of Nashville, Tennessee was a noted womanizer. Back in the 40’s and 50’s he was known to stay out all hours of the night philandering. After one particular night out gallivanting around town he returned home to his girlfriend. Fed up, she figured she’d fix his little red wagon. She whipped up a breakfast consisting of his favourite dish, fried chicken. There was however a little surprise. She’d laced it with cayenne pepper. Unfortunately the joke ended up on her. Prince loved it so much he tinkered with it and started selling it in his restaurant. A local legend was born. Everyone has now heard of Prince Thornton and no one knows his girlfriend’s name.
While there is no way to verify this anecdote the simple fact is, it’s way too good a story and as far as I’m concerned, can now be considered the genesis of Nashville Hot Chicken. A subsection of fried chicken. Though they say the current incarnation only dates back to the 70’s, Thornton's idea of incinerating peoples mouths with fried chicken still remains.

There are no less than a half dozen places that serve only hot chicken and a number of others who have it as a menu option. Of course, every restaurant will make it a bit different but the basics are pretty much the same. As you can well imagine, recipes are guarded like state secrets. A couple things you can be sure of are that the chicken is marinated in a molten liquid and finished with a fiery paste. It’s served on white bread and topped with pickles. The word is that Prince’s puts cayenne in just about every step of the process. From the dredges right down to the cooking oil. The specimens at Prince’s are fried up in a cast iron skillet.

Stories of this fiery chicken are the stuff of legend. "Some guy came in here once and ordered the extra hot chicken. He said it filled him up, cleared his sinuses, and killed his Athlete's Foot." Another story sees one man not showing up for work for 2 days after consuming the Extra Hot version. Supposedly there's no shortage of people who, um, bite off more than they can chew as it were and have to make a mad dash outside to, shall we say, divest themselves of their meal. I read that one customer brings a half gallon of chocolate milk with him. Ya, it's freakin' hot.

Prince’s is located in a strip mall about a mile off I 65 in the Brooklyn Heights neighbourhood. Their hours are mostly geared towards the late night, after the bars close crowd. Word is, it can get pretty crazy by the time they wind things down around 4am. Thornton himself is long gone but his great niece, Andre Prince Jefferies now runs it. Soon, it’ll be passed along to her daughter.

There’s seating for about two dozen and a number of chairs for those who are taking away to wait. You go up to the window behind the Cake Lady and place your order. Then you wait. And wait. It’s so busy they just crank it out piece after piece after piece. Every piece of chicken they serve is fresh cooked. Mostly because it’s all they can do to keep up with demand.
When I first started this little blog I began searching for places to visit. Prince’s immediately turned up and went to the top of the list. Sadly, it took me almost 4 years to finally make it. Well, let me tell ya, I’m sorry I didn’t make it sooner. It was well worth the wait. Let’s have a look.

There are a few different sides from which to choose. Mrs. Sippi decided she wanted beans. Pretty much your standard pork and beans done very nicely. We can’t decide if they were doctored, canned beans or made from scratch. I asked and just got a smile. Whatever their pedigree, they were very good. The gravy was a little thinner than usual and a little sweeter.

The chicken comes in 4 different heat levels. Mild, Medium, Hot and Extra Hot. It also comes in quarters, halves or whole. We ordered 3 hind quarters in the mild, medium and hot heat levels. Each comes pinned, with some pickles, to some white bread by a tooth pick. The pickles were quite good and I didn’t bother with the bread. (cw from bottom right: mild, medium, hot)
The chicken is rather salty but definitely in a good way. The heat isn’t just in that crispy coating but all the way through. If you could eat the bones I’m sure you’d find them spicy too. Honestly, this stuff really isn’t for the timid. It’s all about fire so caveat emptor.
What most wing places would parade out as medium, Prince’s calls mild. Easily hot enough to discourage those not into the spicy stuff. At this level the saltiness in the spice blend really stood out. All in all, really good but this chicken was too mild.
The hot was absolutely Blazing. While I’ve eaten hotter things, this was close. Way hotter than what you might expect. At this heat level I found the spicing and chicken flavour were overpowered by the heat. This chicken was too hot.
The medium was the perfect balance of heat, spice and chicken. This chicken was juuuuust right.

I suggest making sure there’s room for dessert. The Cake Lady (Irene. That’s her daughter in the picture) makes several varieties and if the two samples we had were any indication, they’re all good. The thing is, I dove into a piece of cake and by the time I surfaced the raging inferno in my mouth was gone. The cake had put the fire out. So let’s have a look at what we had.
The Cream Cheese Chess Square is basically a chess pie made into a sheet cake and cut into squares. The cream cheese added a bit of flavour and some structure. It wasn’t as custardy as the Chess Pie I make but it was mighty tasty.
The Mississippi Mud Cake was phenomenal. A nice chocolate, almost brownie like, cake topped with fluff and covered in a rich chocolate icing. There were a few pecans on top that I let Mrs. Sippi have. Being a chocoholic I absolutely loved it.

Well there you have it folks. The dish that put Nashville on the fired chicken map.

You can find Prince’s Hot Chicken Shack at 123 Ewing Dr in Nashville, Tn.

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You can also find them on facebook.



Well that’s all for now folks, see ya next time in the food court. Now where’s that Alka-Seltzer?? 

Davwud

Eat More Pancakes

In 1961 Robert Baldwin founded a Nashville institution when he first opened the doors to the Pancake Pantry. Robert wanted to create a family friendly atmosphere and he succeeded beyond his  wild imagination I suspect. Not only has the Pantry become one of Nashville’s “Go to” places for breakfast or lunch and a favourite of local celebrities (not the least of which is Taylor Swift). In 1988 it become a second generation family run joint and if all goes well, someday a third generation will be at the controls. If all that isn’t enough it’s now on the national radar. If it wasn’t already that is. In June of 2011 Adam Richman and the Man v. Food Nation crew paid the Pantry a visit. Adam was shown how to make the Sweet Potato pancakes which he then sampled. To say he loved them is an understatement. You can see more of his visit and reaction here.

From the outside the 150 year old building sits prominently on a corner. It's not overly dressy looking but has that beautiful old brick look to it. Another feature of the exterior is the long line up. This is common at Pancake Pantry and at first, I was a little disheartened. Experience has shown me thought that this line up moves pretty quickly. About 15 - 20 minutes was all it took to get seated. It seems the smaller your party the better chance you have to jump the cue as well. 

Inside is quite nice with it's high ceiling and large open dining room. This gives the busy restaurant plenty of room for noise to dissipate. So it's often crowded the additional volume means the din of peoples conversation does not intrude. On this particular day the nice summer sun was shining through the windows. The seats are jammed in as tight as they feel they can get them while still allowing for room to maneuver. For both patron and staff alike.

In the kitchen secret recipes foods are prepared fresh daily. The grains are from a mill in east Tennessee so you know they're fresh. So let's have a look at them shall we??

 There are two syrups waiting on the table for you. The obvious one is maple of course. The second is a Cinnamon Cream Syrup. Slightly caramelly with a proud but not over powering cinnamon taste it's absolutely fabulous. The cream pulls it all together to a smooth rich sauce. My only complaint about it is they should serve it warm. Perhaps keep some in a slow cooker and then ladle into a teapot for service. Other than that, I can't say enough great things about it. As you can tell, I love cinnamon. Especially counterbalancing sweet.

The Sweet Potato Pancakes are quite nice. Not overly tasting of sweet potatoes however not void of any notes. They were nice and fluffy yet still dense enough to have some heft. They recommend you use the Cinnamon Cream Syrup on them and it's a perfect fit. Cinnamon is a great match with sweet taters as most people know so they go together perfectly.

Their regular pancakes as just as good as any I've had. Perhaps the ones I make at home are better but as with most things, I prefer mine. These are a great, solid, straight up pancake just itching for the whipped butter and sweet stuff. I started with Maple Syrup on the first one but the cinnamon was drawing me. It was just perfect with these as well. They have some different fruit compotes. We tried Strawberry and Blueberry. The later being far and away superior.


The Cook's Grill Medley is a pile of food. Good thing I was starving. As described, "Mounds of hash browns with onions, green peppers, tomatoes, and ham, all grilled up crisp. Add to that: melted American and Swiss cheeses with two fried eggs on top." Just a nice blend of flavours and textures. The toast on the side was pretty nice too. Nothing special, just good.

They do offer lunch fare but lets face it, this place is built on breakfast.

So there you have it folks. A great start to your day at the favourite haunt  of one of the brightest young stars in pop music.

You can find The Pancake Pantry in the heart of Hillsboro Village at 1796 21st Avenue S. Nashville, Tn.

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You can also find them on the web, facebook and Twitter.



Well that's all folks, see y'all next time in the food court.

Davwud

Go Blue

In 1817 the governor and judges of the Michigan Territory established the Catholepistemiad or University of Michigania in Detroit. The university would move to Ann Arbor in 1837 after the town lost it’s bid to be the newly minted state’s capitol. The land earmarked for the capitol would be turned into the Universtiy of Michigan’s Central Campus. The first graduating class in Ann Arbor consisted of 11 students. It has grown to include one of the largest alumni groups in the nation at aproximately half a million.

It was on these campus grounds that President John F. Kennedy first proposed publicly the notion that a group of "young college graduates would find a full life in bringing technical advice and assistance to the underprivileged and backward Middle East.” In 1961 the President would unveil, the Peace Crops.

Much like any college town Ann Arbor has a thriving food scene. As you know I’ve visited Zingermann’s Deli and Krazy Jim’s Blimpy Burger (among others) in the past. Mrs. Sippi also has a friend that works at the University. So with that and our love of food we have occasion to visit periodically. This particular trip saw a stop at Maize and Blue Delicatessen. A venue I recently saw featured on Man vs. Food.

A favourite of UM students and fans Maize and Blue has been around for almost 25 years. Opened by the Jordanian/American Sukkar family they’re serving up tall sandwiches and other deli favourites to Wolverine nation and anyone else who just likes great food. Started as a take out only sandwich shop they now seat 20 or so patrons in what was once the waiting area. Much like most deli’s these days they do not cure their own meats but do source them locally from respected vendors. They do however cook what they can in the tiny kitchen. 

 From the outside it’s little more than a store front on University Ave. On the inside is rather sparsely decorated. One thing that stands out though, the signature board. A large tribute to UM on one wall has filled up with signatures of guests and alumni alike. Among them are a multiple gold medal winner, a hall of fame coach and a 3 time Superbowl champion.

Both sandwiches came with a half pickle that’s as good as I’ve had. Sour and crunchy and excellent.

 

Mrs. Sippi tried to recreate her favourite sandwich from her days at Ole Miss and the Rebel Deli in Oxford, Ms. While she failed terribly in her attempt the result was one great sandwich. Smoked turkey and gouda on sourdough rye. It was fantastic. The cheese was a perfect match for the meat and deli mustard rounded it out nicely. 

My Triple Play Rueben was simply awesome. I’m more of a pastrami than corned beef guy but having both together between some great bread is the best of both worlds. Top that off with both Jarlsberg and Swiss cheeses and top that off with kraut and house made Russian dressing. How can you go wrong??

The chocolate chip cookie was a winner too. A Toll House style cookie with plenty of chocolate chips to keep those owing to the Dark Master happy.

The brownie was phenomenal. Chocolate with caramel icing, milk chocolate drizzle, dark chocolate shavings and pecans. Decadent.

Well there you have it folks. A little taste of the college experience from Ann Arbor and the University of Michigan.

You can find Maize and Blue at 1329 S. University Ave. in Ann Arbor, Michigan.
 
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You can also find them on the web or facebook.
 

See ya next time in the food court.

DAVWUD

Urban Revival

Call it a sign. Call it coincidence. Call it dumb luck. Whatever you call it you have to admit there did seem to be some cosmic forces at work to point me in the direction of Slows Bar B Q in Detroit.

Less than a week before we depart on our Thanksgiving trip (which takes us through Detroit) I see Adam Richman and the Man vs. Food crew showing off the Triple Threat Pork sandwich at this down town Detroit establishment. As if that wasn’t enough to put it on my radar a day before we leave I notice someone hailing the TTP sandwich as one of Detroit’s top 10. It had to be a sign.

I always approach BBQ joints north of the Mason Dixon Line (or Ohio River) with trepidation. Far too many places up north don’t get it. Old school, down home BBQ is an art form. Something, sadly, most northern joints can’t seem to master. Part of that is simply experience. You don’t just pop a couple shoulders and a few racks of ribs into a smoker and poof!! Great BBQ. Nope, truly awesome Q takes years upon years to master. The big BBQ craze afoot has seen many Johnny Come Lately’s who figure mastering a grill is all the prerequisite they need. Top it off with northerner’s pension for wanting to “Upgrade” and it most often falls well short. Why try to reinvent the wheel, right?? But we feel the idea of three types of pig in one convenient package was enough to warrant a stop in Motown at Slows.

I’ve always viewed Detroit with both contempt and sadness. I’ve looked down my nose at the “Shit hole” I see from the interstate. Murder capital and all that it is, wondering why anyone would live there. The thing is, as I’ve ventured off the interstate and down to ground level sniffing out food, a different Detroit reveals itself. A once vibrant city sits in ruins yet those who’ve remained are voraciously proud. To people who’ve never been, I’ve likened it to Muhammad Ali. Once great now ravage by time and circumstance. A once hulking champion now regarded with sadness. Well enter businesses like Slows. Leading the charge in the rebirth of Detroit headed by part owner Phillip Cooley. Cooley has been named chairman of the mayor’s Detroit Works Project. Helping to map out Detroit’s potential future. Just one of several boards on which Cooley sits. He isn’t alone and his efforts to return Motown to it’s former glory aren’t going un-noticed. Slowly, very slowly people are returning to the city. They see bargains and find them a little too good to pass up. The architecture is beautiful albeit blighted. Nothing some TLC won’t fix though. Take the Michigan Central Railway station across the street from Slows as a microcosm. Majestic yet sits derelict. Waiting to be returned to its former glory. Much like the city itself.

The rebuild is taking place in the Corktown area where Slows has grown to the point of bursting. Long line ups are a common sight in the evening and on weekends. Arriving after 1pm on a Monday saw the place very crowded but no line. The smallish dining room has a nice warehouse feel to it with exposed brick and beams. Perfectly complimenting the late Victorian Era exterior. Opening the front door I was sadly not met with the smell of smoke hanging in the air. Boo. There was however the unmistakable smell of pig fat that I was more than eager to drink in. Yea!!

So how was it?? Oddly enough we stayed with the more traditional style offerings and we were quite pleasantly satiated. The more normal Q offerings would have to wait for another day.

First, let’s talk sauces. Slows makes 5 of them. All good but two really stood out. Although the Apple and Sweet were nice, the Spicy (while not very spicy) was even better. The NC and Mustard sauces were however the clear winners. The NC hinted strongly at Buffalo Chicken Wing sauce and seemed clear that it would be terrific on poultry. The mustard sauce had a nice honey like sweetness to it for great balance. Perfect for pork.

The Brisket Enchiladas were good but not the homerun that AR made them out to be. Not good enough for a second try but certainly satisfying. One criticism I have is that the beef had very little Q taste. It tasted like beef but no real Q hints.

You seldom see fish on a southern BBQ menu and certainly not battered and fried. But Mrs. Sippi loves catfish and tempura so she couldn’t resist. It was simply outstanding. Crispy on the outside with melt in your mouth fish inside. The lighter tempura didn’t over power the delicate flavour of the fish and the creole mustard remoulade was an excellent compliment.

Then of course there’s the whole reason for the visit. The Triple Threat Pork sandwich. Bacon, pulled pork and ham stacked on top of each other. Fabulous right off the line it was made even better with the mustard sauce. A truly outstanding sandwich worthy of the praise heaped upon it. 

I will point out a couple things about the pulled pork since a few large pieces fell out and were consumed al a carte. It doesn’t have the big smoke flavour that I prefer and didn’t really scream “Rub” or anything like that. What it did have was an incredible pig flavour. The meat itself was some of the best tasting pork I’ve had.

So all in all, my views on BBQ and especially northern joints has taken an uptick. Seems you can do this nouveau Q thing and make it work. As I’ve always said, taste trumps all.

You can find Slows in Detroit’s Corktown district at 2138 Michigan Ave.

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You can also find them on the web, facebook and twitter.
 

Well that's all for now folks. See ya next time in the food court.
 

Davwud