Slingers!!!

Hello again everyone.

Daniel Deman of stltoday.com wrote this great article about slingers.  Made me want to have one.  Thought maybe you, too, would be interested in this.  Maybe we have slingers on Shrove Tuesday?

Here are a few excerpts from his article:

St. Louis, you’re celebrating the wrong thing.

Toasted ravioli are fine. They’re fun, they taste good, they go well with beer. Pork steaks are also fine; they’re a good way to get flavor out of a cheap piece of meat. And gooey butter cake?

But even so, there is something else, a delicious something else, that speaks to our primal identity, that says who we are as a people.  It’s something we tend to overlook, something we forget in the presence of its gooey butter cousins.

And yet it is the local delicacy that, more than anything else, may explain what it means to be from this particular region.

I am speaking, of course, of the slinger.

A thin hamburger patty (or two) nestled on top of crispy hash browns, doused in chili, sprinkled liberally with onions and cheese and topped with an egg (or two). If there is such a thing as culinary perfection, it is that.

And yet, the slinger is unknown in the rest of the world. The way I look at it, that’s their loss.

I can still remember my first slinger, like people remember where they were when Pearl Harbor was attacked or the Twin Towers came down, but in a good way.

People who know such things say that it is mostly eaten between the hours of midnight and 4 a.m., by revelers who have been reveling a little too enthusiastically and seek something to fill their empty stomachs and perhaps dry out their bloodstreams.  And with all of that protein, grease and spice (it’s best when you add hot sauce), its next-day restorative powers are legendary.

I say we should embrace the slinger as a matter of civic pride and proclaim its glories to the world. It is one more thing that makes us unique, one more thing we do better than anywhere else.

We’ve got the Gateway Arch. We’ve got the Cards. We don’t have the Rams anymore, but who needs them?

We’ve got slingers.

Source: Daniel Neman: An ode to a St. Louis classic: the slinger | Food and cooking | stltoday.com

Thanks for reading and stay tuned.

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