I’m def gonna hit it up once the crowds die down. I see future bang^nth for me.
Pok Pok wings
Little Jewel poboy
Howlin Rays chix sand
Phoenix strawberry cake
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Pic in Eater LA, nice-
Thanks @BubblyOne.
@linus @A5KOBE the lines move pretty quick especially if you go off-peak (before 11:30am and presumably mid-afternoon 2-4).
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I hear you! 
I get wary of pork belly and really fatty stuff like short ribs, brisket LOL.
I’d have to say, the Fried Chicken Breast (lean meat! ;), didn’t feel greasy or heavy at all.
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Thanks for the heads up. I fear the weekend might be worse as far as queuing. We shall see.
@Chowseeker1999 @linus - Popeyes’ Red Beans & White or Dirty Rice is the bomb. Albeit an unhealthy bomb… all in moderation. I don’t even want to think about the torture that was the life of a fast food chicken.
@theoffalo - Chicken & Waffles made with quality, free-range chicken? You’ve made my day.
Have you guys ever done Fried Chicken as DOTM?
Thanks @TheCookie. Although I’d love to see Chef Zone’s version of Organic Red Beans & Rice, or his Organic Collard Greens. Hopefully he’ll add them soon.
I think he had some of those sides during the truck days? Maybe @theoffalo remembers.
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4 easy steps to happiness:
- Go to Popeye’s on Tuesday for $1.49 thigh/wing and $1.99 Red Beans & Rice
- Break up crispy chicken skin from thing/wing onto red beans & rice
- Ravage chicken skin/rice
- Pass out from food coma
so good David Chang would put that shit in a thimble and charge $7 for it as a snack.
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In my day, that Tuesday Special was $0.99…
@Chowseeker1999 I don’t believe HRHC ever had red beans and rice. They did have collard greens as a special once. They mostly had a blackeyed peas salad, potato salad, pimento mac salad, and a cole slaw as their sides, back on the truck. Later they added the hot shake fries.
@TheCookie I am looking forward to trying that chicken and waffles this weekend hopefully.
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@OMG… Yes!
i remember reading somewhere popeye’s was the one “fast food”
place food journalists and chefs could agree on was great.
It’s been too long, but I felt Popeye’s used to be much better years ago, before they did their national fast food / chain explosion (and perhaps compromised / streamlined their recipes in the process?).
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Sounds like a place worthy of a fried chicken splurge. I used to like the fried chicken and catfish at Louisiana Fried Chicken (and Chinese food). The West Hollywood location I used to frequent is no more, but I found the one on Fair Oaks in Pasadena to be decent. It’s been years since I’ve been though, so try at your own risk 
Chefs eat a lot more fast food than people think. I wonder why. Is it the hours they keep maybe?
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@chinchi - I miss Golden Bird.
Oh yes, Golden Bird! I forgot about them. We used to frequent the one in the Ladera Heights Shopping Center. Order of fried chicken and hush puppies followed by a nap, ha!
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Part of the reason chefs eat more fast food than people think… is that most line cooks, and even “chefs” do not make a whole lot of money. Most certainly cannot afford to dine out at fine restaurants on a regular basis.
That makes sense, but there also does seem to some fascination/admiration for certain fast food. Just ask Ludo: Questlove on Instagram: "Only way I can describe how @chefludo (l) & @dcpatterson (r) are changing the game is Like a hip hop head hearing the Pete Rock "Shut Em Down" rmx & Primo's production on Gang Starr's "Dwyck" for the 1st time.---but hearing Ludo say this is like Sly Stone giving The Archies some props (actually he's right kinda: euro McDonald's is on another level) learn about these two in #SomethingToFoodAbout (y'know that book I released last week?)"
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