Discussion in 'Outdoor Cafe' started by Triple C, Mar 25, 2020.
Cooked or steamed?
I can eat my weight in blue crabs. Absolutely love them
Especially soft shells
Boiled, Steamer is still on a ship between Hawaii and Virginia.
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A nod to all Canadians. Who else knows what poutine is?
With raspberry milkshakes made from raspberries picked off the edges of our deer plots.
I don’t know what’s in that, but it looks interesting. Share please....
Looks like you need some Wisconsin cheese curds on that! I’ve heard of it, seen it on tv plenty, but have not been able to try it yet. Looks great though!
It's a pile of french fries with shredded cheese on top, or preferably, fresh cheese curds, chopped chives or chopped candy onions, and hot venison or beef gravy spooned over the pile.
Poutine is Quebec slang for “a mess.”
The difference between poutine and loaded fries is the hot gravy component, and it needs to be a dark gravy.
So right, but cheese curds have to be fresh, and fresh Wisconsin cheese curds can be hard to come by here in PA. I have several friends who have family in WI and when anyone makes the trip they always bring back a case of fresh cheese curds for the whole gang of us.
Do you remember what brand?
Nasonville Dairy in Curtiss and Marshfield https://nasonvilledairy.com/ or Lynn dairy in Granton.
White Cheese Curds, Honey BBQ, Jalapeno Pepper, Maple Bacon, Orange Colored, Ranch Flavored, and Taco Flavored cheese curds should be on everyone's bucket list.
Lightly salting fresh curds keeps them fresh longer, but they are only fresh for several days, that's why it's good to have some friends to periodically make that "Wisconsin Cheese Curd Run". Cheese curds be squeaky in your teeth when you chomp on them, if they loose it, blast them in the microwave for a couple seconds to bring the squeak back.
Ok. I’m not into the flavored curds all that much. Give me the basic cheddar curds from Carr Valley. Eaten as is or better yet beer battered and deep fried. I’ve done the microwave trick. It works for sure.
I’ve never seen the nasonville products down here in the southern part of the state. There are so many to choose from here. Can’t go wrong.
I'm with you. Flavorings and seasonings are for food that needs a little bit of help and cheese curds don't need help. I like the plain white best.
white, yellow it doesn’t matter. It’s all the same. Just food coloring.
I guess your cheese curds are our fried pork skins down here. I have never seen cheese curds for sale.
Went to a wedding in WI a couple of years ago. They served cheese curds as an appetizer. Holy cow! Loved em.
Just cold or deep fried?
Cold. Would never turn down a deep fried anything.
They’re great both ways but beer battered deep fried is the best. Great Fair food.
Future dinner !
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