Articles about Chirpy

Best of Big D 2013: Who Serves the Best Fried Chicken in Dallas?

posted by Carol Shih | March 21st, 2013 2:13pm | filed under best of big d, chickens, Chirpy | 2 Comments »
From Rudy's Facebook page

From Rudy’s Facebook page

I stumbled upon Rudy’s Chicken’s Facebook page the other day and almost choked. The first few things I noticed:

  1. The “About” section reads: “CHICKEN SO GOOD YOU’LL SLAP YO MAMMAS MAMMA.”
  2. The profile pic (the one and only photo) is a sign of their drive thru sign. I guess Rudy’s doesn’t want to show off their chicken? Because then we would all slap our grandmas? And that would create chaos?
  3. All its posts are poetically written in seven words or less. (i.e. “Eat more Rudys.” “Its Friday get some Rudys.” “Eat at Rudy’s Chicken!”)

 
One February 27 post that asks, “How do you feel about our chicken?” has 912 likes, 322 comments, and 13 shares. That’s like, um, 488 times more likes than the Chronicle of Higher Education gets when they write a post about students paying a higher percentage of the cost for public colleges than states do.

Not to mention, Rudy’s Facebook page has 39,562 total likes as of today. That’s more than the D Magazine + SideDish Facebook pages combined. COMBINED.

All you crazy, diehard fans of Rudy’s Chicken better get your vote on. Rudy’s is in the “Best Fried Chicken” category for Best of Big D: Food and Drink, along with other heavy contenders this year. May the best fried chicken win.

2 Comments »

Eat This Now: Hattie’s Griddled Ham and Brie Sandwich

posted by Carol Shih | January 9th, 2013 9:00am | filed under Chirpy, Eat This Now! |

photography by Kevin Marple Hunter

As seen in our January issue.

Bread | Raisin bread from Esmeralda’s Bakery is toasted on a griddle

Brie | The cheese is placed on top of the ham and then melted under a broiler

Ham | Virginia ham is sliced thin and heated on a griddle

Tomato onion chutney | Onion is sauteed in safflower oil. Diced and peeled tomatoes, garlic, rice vinegar, brown sugar, coriander, and currants are added and then cooked 15 to 20 minutes. An ounce of rice vinegar is added, and the mixture is cooled and jarred, where it will keep for up to three weeks. Chutney is spread on bread, and the ham and cheese are added to the sandwich.

 

Dallas’ Chick-Fil-A Appreciation Day is a Political Battleground for Gay Marriage

posted by Carol Shih | August 1st, 2012 2:14pm | filed under chickens, Chirpy, Really? | 1 Comment »

Over on Frontburner, Tim has the story.

1 Comment »

Garden Cafe Gets Some Chickens

posted by Carol Shih | April 18th, 2012 11:30am | filed under AgriBusiness, cheeep, chickens, Chirpy, ChirpyChirpy | 3 Comments »

Francesca, Violet, and Sunshine (photo provided by Mark Wootton)

Chef/manager Mark Wootton of the Garden Cafe has some new female friends, but they’re not human. They’re hens, and their names are Francesca, Violet, and Sunshine. The think-sustainably family over on Junius Street partnered up with its neighbors (The Lab and Little Bean) to install a chicken coop in the back garden.

Cluck after you jump. Continue reading "Garden Cafe Gets Some Chickens"

3 Comments »

Happy Birthday, Leap Year Babies

posted by Carol Shih | February 29th, 2012 12:10pm | filed under Chirpy, Delusional behavior, Easy Mark |

Leap day only comes around once every four years, and for some reason, it makes me think about frogs. Dead frogs. The frogs that my Taiwanese grandmother likes to cook for dinner sometimes.

(Sorry, frog rights activists.)

I like frogs, so I thought I’d post a video to commemorate all the poor froggy souls that have been consumed for the past 32098024980298 years.

Edit: I just received word from DISH that “guests with a leap year birth date will receive a special gift of 50% off their food at DISH tonight. All they need to do is show their ID with their February 29 birthday.”