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Photo by Keystone/Getty Images
Photo by Keystone/Getty Images

7 Places To Grab a Bite of Elvis

Photo by Keystone/Getty Images
Photo by Keystone/Getty Images

August 16, 2017 marks the 40th anniversary of Elvis Presley’s death, reportedly from hypertensive cardiovascular disease associated with atherosclerotic heart disease. Just 42 years old at the time of his passing, the King of Rock 'n' Roll had a reputation for loving rich, decadent food as much as he loved music, with the infamous fried peanut butter and banana sandwich being one of his favorite delicacies.

While we can’t recommend them as part of your daily diet, there are Elvis-inspired indulgences to be found at eateries across the country. If you’re ever in the mood for a taste of Elvis, here’s where to go.

1. THE ELVIS MARTINI // FORT WORTH, TEXAS

With roots stretching back well over half a century, Forth Worth's T&P Tavern used to be a rail station stopover for notables including Elvis Presley himself. To honor their history, the bar offers the Elvis—a martini flavored with peanut butter, banana, and bacon.

2. MR. LUCKY'S // LAS VEGAS, NEVADA


Brian Brown

There’s decadent, and then there’s Las Vegas. To match the city’s reputation for excess, Mr. Lucky’s—the Hard Rock Hotel & Casino's 24-hour diner—can reinvigorate patrons pulling all-nighters with the King. It’s an enormous plate of 14 banana pancakes served with Nutella, whipped cream, powdered sugar, and 14 slices of bacon. Before ordering, don't forget to tell your family you love them.

3. JOHNNY J'S // CASPER, WYOMING


In 2008, then-presidential candidate Barack Obama paid a visit to Johnny J's while on the campaign trail.
EMMANUEL DUNAND/AFP/Getty Images

Johnny J’s specializes in burgers named after influential rock stars, including Chuck Berry, Bill Haley, and, of course, Elvis Presley. With the Elvis, patrons can expect a slab of beef topped with red chili and melted cheddar jack cheese, served open faced—without a single banana in sight.

4. BROOKLYN FARMACY & SODA FOUNTAIN // BROOKLYN, NEW YORK

This reworked early 20th-century pharmacy underwent renovations for reopening in 2010. Like any proper soda fountain, they're all about sundaes and milkshakes—including The Elvis, a vanilla ice cream topped with peanut butter, banana, and candied bacon.

5. MEMPHIS MOJO CAFE // BARTLETT, TENNESSEE


Mojo's

The Memphis Mojo Cafe and food truck are go-to spots for burgers, but it’s their dessert that will send Elvis fanatics into a sugar frenzy. Their Elvis Dippers are Nutter Butter cookies dipped in maple waffle batter, deep-fried, and dunked in butterscotch banana cream.

6. OATMEALS // NEW YORK, NEW YORK

The menu at OatMeals offers something for everyone, even if that someone is into Sriracha-covered oatmeal. But the standout might be The Elvis, a bowl of oats topped with peanut butter, banana, bacon, and sea salt.

7. MARLOWE'S RIBS & RESTAURANT // MEMPHIS, TENNESSEE


Marlowe's Ribs & Restaurant

Just a few minutes from Graceland, it’s almost a prerequisite that Marlowe’s Ribs & Restaurant would have a surplus of Elvis-inspired items on their menu—and they don’t disappoint. Among their specialties: the Elvis Burger, which comes topped with bacon, smoked ham, and American cheese. For dessert, the Crispy Creme Banana Foster Sundae—a donut with vanilla ice cream, peanut butter sauce, sauteed bananas, and whipped cream—is a modern take on some of the King's favorite treats.

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Public Domain // Mendhak // CC Attribution-Share Alike 2.0 Generic (Wikimedia Commons)
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George Orwell's 11 Tips for Proper Tea Making
Public Domain // Mendhak // CC Attribution-Share Alike 2.0 Generic (Wikimedia Commons)
Public Domain // Mendhak // CC Attribution-Share Alike 2.0 Generic (Wikimedia Commons)

More than 70 years ago, in the January 12, 1946, edition of the Evening Standard, George Orwell wrote up 11 tips for making and consuming tea. Published under the title "A Nice Cup of Tea," Orwell noted that "at least four [points] are acutely controversial." That's a bold claim!

So what does it take to make an Orwellian cup of tea? Read on.

A NICE CUP OF TEA BY GEORGE ORWELL

If you look up 'tea' in the first cookery book that comes to hand you will probably find that it is unmentioned; or at most you will find a few lines of sketchy instructions which give no ruling on several of the most important points.
This is curious, not only because tea is one of the main stays of civilization in this country, as well as in Eire, Australia and New Zealand, but because the best manner of making it is the subject of violent disputes.

When I look through my own recipe for the perfect cup of tea, I find no fewer than eleven outstanding points. On perhaps two of them there would be pretty general agreement, but at least four others are acutely controversial. Here are my own eleven rules, every one of which I regard as golden:

FIRSTLY

First of all, one should use Indian or Ceylonese tea. China tea has virtues which are not to be despised nowadays—it is economical, and one can drink it without milk—but there is not much stimulation in it. One does not feel wiser, braver or more optimistic after drinking it. Anyone who has used that comforting phrase 'a nice cup of tea' invariably means Indian tea.

SECONDLY

Secondly, tea should be made in small quantities—that is, in a teapot. Tea out of an urn is always tasteless, while army tea, made in a cauldron, tastes of grease and whitewash. The teapot should be made of china or earthenware. Silver or Britanniaware teapots produce inferior tea and enamel pots are worse; though curiously enough a pewter teapot (a rarity nowadays) is not so bad.

THIRDLY

Thirdly, the pot should be warmed beforehand. This is better done by placing it on the hob than by the usual method of swilling it out with hot water.

(Ed. note: a hob is a stove burner in this context. Depends a bit on what sort of pot you're using whether it's safe to put in on the burner!)

FOURTHLY

Fourthly, the tea should be strong. For a pot holding a quart, if you are going to fill it nearly to the brim, six heaped teaspoons would be about right. In a time of rationing, this is not an idea that can be realized on every day of the week, but I maintain that one strong cup of tea is better than twenty weak ones. All true tea lovers not only like their tea strong, but like it a little stronger with each year that passes—a fact which is recognized in the extra ration issued to old-age pensioners.

FIFTHLY

Fifthly, the tea should be put straight into the pot. No strainers, muslin bags or other devices to imprison the tea. In some countries teapots are fitted with little dangling baskets under the spout to catch the stray leaves, which are supposed to be harmful. Actually one can swallow tea-leaves in considerable quantities without ill effect, and if the tea is not loose in the pot it never infuses properly.

SIXTHLY

Sixthly, one should take the teapot to the kettle and not the other way about. The water should be actually boiling at the moment of impact, which means that one should keep it on the flame while one pours. Some people add that one should only use water that has been freshly brought to the boil, but I have never noticed that it makes any difference.

SEVENTHLY

Seventhly, after making the tea, one should stir it, or better, give the pot a good shake, afterwards allowing the leaves to settle.

EIGHTHLY

Eighthly, one should drink out of a good breakfast cup—that is, the cylindrical type of cup, not the flat, shallow type. The breakfast cup holds more, and with the other kind one's tea is always half cold before one has well started on it.

NINTHLY

Ninthly, one should pour the cream off the milk before using it for tea. Milk that is too creamy always gives tea a sickly taste.

TENTHLY

Tenthly, one should pour tea into the cup first. This is one of the most controversial points of all; indeed in every family in Britain there are probably two schools of thought on the subject. The milk-first school can bring forward some fairly strong arguments, but I maintain that my own argument is unanswerable. This is that, by putting the tea in first and stirring as one pours, one can exactly regulate the amount of milk whereas one is liable to put in too much milk if one does it the other way round.

LASTLY (SADLY NOT ELEVENTHLY)

Lastly, tea—unless one is drinking it in the Russian style—should be drunk without sugar. I know very well that I am in a minority here. But still, how can you call yourself a true tea lover if you destroy the flavour of your tea by putting sugar in it? It would be equally reasonable to put in pepper or salt. Tea is meant to be bitter, just as beer is meant to be bitter. If you sweeten it, you are no longer tasting the tea, you are merely tasting the sugar; you could make a very similar drink by dissolving sugar in plain hot water.

Some people would answer that they don't like tea in itself, that they only drink it in order to be warmed and stimulated, and they need sugar to take the taste away. To those misguided people I would say: Try drinking tea without sugar for, say, a fortnight and it is very unlikely that you will ever want to ruin your tea by sweetening it again.

Orwell concludes:

These are not the only controversial points to arise in connexion with tea drinking, but they are sufficient to show how subtilized the whole business has become. There is also the mysterious social etiquette surrounding the teapot (why is it considered vulgar to drink out of your saucer, for instance?) and much might be written about the subsidiary uses of tealeaves, such as telling fortunes, predicting the arrival of visitors, feeding rabbits, healing burns and sweeping the carpet. It is worth paying attention to such details as warming the pot and using water that is really boiling, so as to make quite sure of wringing out of one's ration the twenty good, strong cups of that two ounces, properly handled, ought to represent.

Let the arguing commence, tea lovers!

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Job Alert: The UK Needs a Chicken Nugget Taste-Tester

Do you like highly-processed chicken molded into mushy, breaded bites? Are you willing to relocate to England? Can your palate distinguish a savory nugget from a mediocre one? Your dream job awaits, AJC.com reports.

British retail chain B&M recently posted a job listing calling for a "chicken nugget connoisseur" to help the company get feedback on their new line of frozen food products. The chosen applicant—or applicants—will get a monthly voucher worth £25 ($34) to spend on frozen goods. Job duties consist of eating nuggets and other items and then providing B&M feedback.

The post describes the position as "temporary," so it's unlikely there's opportunity for advancement. If you care to apply, B&M will accept a paragraph describing yourself and why you’d be good for the job—though if you actually have a CV full of previous nugget-related positions, we're confident they'd love to see it.

[h/t AJC.com]

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