Welcome to my tales of cookery school, food and travel

The first 30+ posts of this blog describe my experiences as I complete a nine month cooking course - the City and Guilds Diploma in Food Preparation and Culinary Art. I did this after I moved out of full time employment and it was purely selfish - I love food, cooking, eating and drinking. Subsequent posts are about, food, travel and adventures.

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Wednesday, 3 May 2017

Memphis 3: Put some South in your mouth

 Memphis 3: put some South in your mouth


Oh yeah, they're subtle down here. 

Subtle much?



While following the Blues highway is the big pull for this trip up the Mississippi the food is also a powerful attraction.  Crunchy pieces of fried chicken,  huge racks of ribs, biscuits and gravy, grits - what's not to like? Well, grits actually.  Not much to like about grits.  Coarsely ground maize kernels boiled with water or milk - as delicious as it sounds.


Driving the long, flat and extremely boring trip from Memphis to Nashville we take a break about halfway, turning off the freeway when we see a promising sign for a restaurant.  Bear in mind, promising very rarely delivers. Such as when we see a farmers' market sign proclaiming Peaches. Yum, we think. Uh uhh.  "Oh no ma'am, we don't have any peaches, that's just our sign".  We bought tomatoes, and they were delicious.


Fried chicken



In Memphis they told us Gus's is the last word in fried chicken.  True, it was darn good and they turn it out by the coop load with creamy mashed potatoes and coleslaw. 

How much chicken is too much?


Even better than the chicken? Our waitress Shalonda's false eyelashes.  

Shalonda's awesome lashes




So a restaurant in whoknowswhere Tennessee didn't make us very excited, but hey we needed a bathroom and it was past lunchtime.  It turns out Patty's in Wildersville might just be the best fried chicken in America.  



Chastity with two plates of chicken

We enter a place so clean and, gosh darn it, down home we couldn't help but order lunch.  $9.95 brought 4 pieces of crunchy crumbed juicy chicken, mashed potato and coleslaw the like of which the Colonel would turn in his bow tie for.  Chastity, our waitress, told us "I'm not gonna lie, it's the best fried chicken I ever ate, and I'm not just saying that 'cos I work here".  So we ordered it.

Ribs Memphis, and word is - Rendezvous has the best ribs.  They don't. And we're yet to find the best. 


Rendezvous ribs












Eat here
Barbecue  As Cleatus (yes) our Uber driver says "you caint beat barbecue and cold beer. No sir". Who are we to argue?  
Going the whole hog
Martin's in Nashville had every right to be proud.  Whole hogs roasted every day,  four BBQ pits, 24 hours cooking time.  The sign says it all.
No microwave no freezer

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