We stumbled upon this photo on Facebook and it literally changed our lives. According to the creator, Darius Williams of Darius Cooks, “Collard green and cornbread cake. That’s mashed potato frosting. With gravy. And fried chicken sprinkles.” SAY WHAT. Darius is coming out with a cookbook soon, and if it’s full of food porn-y treasures like this cornbread cake, we are investing in multiple copies. Stat.
Darius, you are our new hero.
I never really understood the fried chicken and waffles thing. Yes, they’re both delicious, but why on a plate together? Then I saw this monstrosity/brilliance. FC and W…on a sandwich. YES. See now that just works.
Recipe: The Candid Appetite
(Points if you can guess how they incorporated bacon in here.)
Sliders aren’t bad for you, right? I mean, they’re teensy versions of sandwiches/burgers. Or, in this case, not-so-teensy. The good people at RIO Rooftop Bar in Austin took a giant chunk of white meat chicken, deep fried it, then stuck it on a fresh, ultra-buttery slider bun slathered with bacon jam and topped with roasted garlic aioli. They also stuck some arugula salad in there, but let’s be real. Fried chicken is clearly the star of the show here.
I couldn’t even open my jaw wide enough to get everything in one bite. But they called it a slider on their menu, so that’s the story and I’m stickin’ to it! I mean, this isn’t a fullsize sandwich, so it’s basically health food.
Most people think of salmon as Seattle’s prime protein, and while it’s true that seafood is a Northwest mainstay, this city can cook up some fried meat just as well as any southern hotspot. Thanks to Oprah, Seattle has been lauded for Ezell’s chicken, but I have a different go-to for fried bird: Skillet Diner in Capitol Hill. Famous for their cult hit bacon jam, Skillet started out as a small food trailer that became so popular they were able to afford a brick-and-mortar place in Capitol Hill; prime real estate.
Skillet’s burger and grilled cheese are amazing, but to me, nothing beats their fowl. I’m most fond of the fried chicken sandwich on fresh potato bread with pickled and charred jalapeño aioli and kale. It’s served with another Skillet signature, their ridiculous poutine, a giant pile of fries smothered in a gratuitous amount of herbed cheddar sauce:
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We’ve mentioned The Reggie on Endless Simmer before, but no discussion of Portland food would be complete without a look at the ultimate breakfast sandwich: a giant buttermilk fried chicken breast layered with bacon, melted cheddar cheese and a runny fried egg, the whole thing placed between two fluffy biscuits and slathered in hearty white gravy. It’s just effing perfection.
More of Pine State Biscuits‘ menu after the jump.
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Recipe: Fried Chicken and Waffle Grilled Cheese {Tastespotting}
Pork belly is having a serious moment in Austin. I know it’s been a trend for awhile now (what, the past 3? 5? years…?) and I know I recently gushed over Tacodeli’s pork belly tacos. But seriously! I had never seen SO. MUCH. Pork belly love until I moved down here. This is evident in the popularity of East Side King, Top Chef winner Paul Qui’s Asian fusion food truck with three locations in East Austin. Ask anyone what they like about ESK and the answer is always the same: “oh my god, the pork belly!”And yes, it’s good. Really good.
I’ll happily state that East Side King is one of the best, if not THE best, food trailers in Austin. Their original trailer at The Liberty is my favorite. To be slightly controversial, though, I will say this: I think the ESK pork belly hype unfairly overshadows some of the other delights on their menus. Don’t get me wrong, it’s definitely amazing, but I feel as though most people discount the fried chicken and even some other less obviously delicious options like the tongue buns and beet fries.
Want to see what really, really, REALLY good food from a truck looks like? Of course you do. (I’m really trying hard to restrain myself from making any sort of obvious “food porn lol buns” remarks here.) Photos a the j.
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