This ain't it, but this pic comes close:
Posted on 01/07/2022 8:18:36 AM PST by mylife
There are a lot of stereotypes about the state of Wisconsin: We’re all farmers, everyone’s drunk all the time, and we eat cheese with every meal. While some of these things may be true (i.e. beer-battered cheese curds), the dairy state produces some of the most unique and delicious flavors in the Midwest. Don’t be shy and head up north to see all that Wisconsin has to offer.
1. Cheese curds
Just when you thought that cheese couldn’t get any better, Wisco went and deep fried it. Spice it up with jalapeño cheddar or cool it down with ranch dressing. Regular curds are another option, but you want them extra squeaky when you bite into them so you know they’re fresh. Either way, they’re the perfect snack while you watch the Packers beat the Bears.
2. Bloody Marys
In Wisconsin, a Bloody Mary isn’t just a drink: it’s a meal. If there aren’t at least six toppings on that thing then you’re doin’ it bloody wrong. Common toppers include cheese cubes, bacon, celery, shrimp, summer sausage, and pickled vegetables such as olives, asparagus, beets, and Brussels sprouts. But that’s just the beginning. Add mini sliders, onion rings, hot dogs, and even a full chicken or pizza on top. Don’t forget your beer chaser!
3. Custard
(Excerpt) Read more at spoonuniversity.com ...
This ain't it, but this pic comes close:
No brats?
It was Michigan, not Wisconsin. Onion rings, yes. Brats, no.
French bleu.
They certainly have their whey with curds....................
I will admit that Wisconsin is a state that has grown on me as an adult.
Or maybe it is just the flavored cheese curds!
Ping to WI food!
I just spent two weeks in Wisconsin. Cheese curds were great, bratwurst was delicious ( I was in Sheboygan and was told they are made there), I declined the bloody Mary and raw ground beef. But there was a bar on almost every corner.
damn good German and tavern food
As a native South Dakotan who grew up in the “Chislic Belt”, the description of this delicious food is inaccurate. Chislic is cubed mutton skewered and deep fat fried. There are imitators that use beef and even pheasant or venison for the meat, but the original is mutton. Connoisseurs prefer the meat of an old ewe and less common these days include sheep tallow in the cooking fat. Garlic salt and black pepper are the preferred seasoning and saltine crackers and of course beer are necessary accompaniments. Freeman, South Dakota hosts an annual chislic festival that draws thousands. The origins of chislic come from the Russian steppes and were brought to South Dakota by the Germans from Russia group that immigrated in the 19th century and settled in the Dakotas.
I’ve never understood celery...
Poached ballots?
Nature's dental floss...
braised lamb shank is da bomb!!
“ Mmmmm... spotted cow...”
New Glarus, WI. Worth the trip. Be sure you hit Ruef’s Meat Market.
L
That Texas Frito pie looks tasty. It needs some Crystal’s hot sauce to finish it.
I don’t know why Fritos are the only corn chip that works.
Favorite bumpersticker:
Come to Wisconsin and smell our dairy air!
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