The Community News Flash

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SHINAULT...PG 9

COVID VACCINE

Vol 21, No. 4 • August 2021

News You Can Use

662-643-6842

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"On The Road With Jerry Porter As He Finds Food For Thought"

Pat's Café - Home of the Famous Slugburger

Return Address: P.O. Box 1292 Corinth, MS 38835

POSTAL PATRON

Pat Knight

By Angela Rogalski For a little over 33 years Pat Knight has been serving up delicious slugburgers at her restaurant, Pat's Café in Selmer, Tenn. and her customers couldn't be happier

about it. Slugburgers are a tradition in many parts of Northeast Mississippi and West Tennessee and consist of a patty usually made of beef or pork with soybeans or soy grits used as a meat extender. Knight said that slugburgers have been around for decades.

"The recipe for slugburgers is probably about 90 years old," Knight said. "Corinth, Mississippi is very famous for their slugburgers and Selmer is about as far north as you can find them. The recipe goes back to a time when people were trying to extend the beef in their food to make it go farther so that people could afford to feed their families. The first slugburgers cost one nickel each and that's where the name "slug" came from. A slug was slang then for a nickel. So you were getting a burger back then for a nickel. Of course, today they cost a little more than that," she laughed. Knight said that many places still use pork and beef for their slugburgers, but she only uses beef in her burgers. "We cook them on a grill with very little oil, but many people deep-fry their slugburgers like they do French fries." Along with the slugburgers, Pat's Café serves breakfast all day long and that's something that her customers greatly enjoy. "Having an all-day breakfast is a big draw for us," she added. "People like eggs and bacon and other breakfast items for lunch too. We have a full menu, everything from homemade pancakes to hash browns served all-the-way. We have tenderloin, bacon, sausage, ham, biscuits and gravy and we do serve a lot of our loaded hash browns served with peppers, onions, tomatoes, and cheese." Knight said that after years in the business, her continued motivation to keep coming in and cranking up that grill is the support of her customers. "I enjoy my customers above all else. Serving them the best and tastiest food see PAT’S pg 4


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