26 Questions with Corndog Maestro Jim Stacy
This is Jim Stacy. He's run landmark bars, revamped a historic drive-in movie theater, built the South's most famous corndog truck and created a temple of comfort food treasures at his Georgia restaurant Pallookaville Fine Foods.On Offbeat Eats with Jim Stacy, Jim tracks down some of the most innovative rebel chefs around who are creating offbeat food and experiences (like a restaurant in Seattle with circus décor that serves carnival-inspired dishes and a spot in Louisville that is one part old-school arcade and one part gastro-pub). We sent Jim 26 rapid-fire questions about his favorite foods, trends, comic book and more.
Jim Stacy: I'll answer that in a roundabout way. I see too many things fried badly. Folks will fry things to shock you and be clever. That's fine, but I see right through it. My most surprising and satisfying thing I've had fried lately is Kale Pakoras. It is a curry spiced, battered and fried kale dish. Pakoras are usually made out of potatoes or cauliflower, but I recently had them made of Kale at Chai Pani in Decatur, Georgia and was slain by how great they were. I'd rather people seek out the sublime and smart than deep fry stupid stuff.
JS: I'm partial to Soul Food made by a crew of old ladies that have worked together for years.
JS: Anything sold out of a chain restaurant's laboratory.
JS: Super cold, whole, grass-fed milk. The first beer after turning off the lawn mower. A dry cider. A black tea, slightly sweetened.
JS: A commercial rice and corn, hexagon shaped cereal. I can eat a box in one sitting.
JS: I find no food bizarre in the right company. If I was with Aleutians, I would eat seal eye with no thought.
JS: That people think what I'm doing is legitimate.
JS: They have all been pretty great. My life is too short to do things that bore me. I am NEVER bored. There is too much to read, learn, eat, see, laugh at, cry over, build, change and wonder about to be bored or waste time.
JS: "It ain't what you do it's the way how you do it, it ain't what you eat it's the way how you chew it."- Little Richard
JS: Of what era and type? I am a ravenous student of music. I like music like I like my food: real and smart, dumb and genuine.
JS: Well, it wouldn't be When Harry Met Sally even though Katz' Deli is hallowed ground to me. I think I'll go with the seduction scene in Tom Jones (1963) with Albert Finney.
JS: I collect advertising mascots, so that's tough. I'm a particular sucker for '50s, '60s and '70s cereal mascots, so I'm going to say either Quisp or BooBerry. Though I love the Honeycomb Bear and the Pillsbury Doughboy. My restaurant Pallookaville has some of my collection on display.
JS: See the movie and band answer. Dang. Of what time period and genre? I read voraciously. If folks care what my opinion is, I'll make a list and give it to them. Same with bands and movies too.
JS: How about best popping food? Pop Rocks. Drive In Movie Theatre Popcorn.
JS: ARRRGH. Again, for what type of food? I love Atlanta, New York, New Orleans, Portland, Seattle, Oakland ... There is killer food everywhere these days.
JS: Chefs taking risks on specific themes and building entire brands on those themes.
JS: Chefs taking risks on specific themes and building entire brands on those themes and the loss of Mom and Pop Meat and Threes.
JS: Homemade spaghetti and meatballs with my gals at home, while we watch the original Willie Wonka and the Chocolate Factory and sing along. Or ... Kim and I hitting a Tiki Bar we've never been too.
JS: Yep. cotton candy, candy corns, pumpkins and a cCorndog.
JS: The first date with my wife at a subpar sushi joint in Atlanta a decade ago. Food was forgettable; the kiss was not. I kissed her and knew we'd get married.
JS: Alton Brown and Anthony Bourdain -- tie. However Julia Child creams them both with her hands tied behind her back.
JS: As we celebrate Halloween for an entire month, and have entire Halloween menus, anything but toothbrushes and toothpaste.