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All About Cheese Curds

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All About Cheese CurdsIf you’re not from the Upper Midwest of the US or Eastern Canada, it’s possible you’ve never heard of “cheese curds.”

What are they? In short, bits of fresh, unaged, cheese, snatched from the cheese making at the earliest stage possible. They are eaten fresh, fried, atop the national Canadian snack “poutine,” and in the Indian dishes, it is known as paneer.

Fresh and fried are the way you’ll see them most often in the Midwest. I think the fresh ones are pretty much the same in taste and texture, unless they are “flavored” as some companies are busy doing (dill, red pepper, garlic, etc). Some people refer to fresh curds as “squeaky cheese” as the bits make a slight noise when you’re chewing them.

At retail, they’re sold in bags larger than you need, usually around a pound.  It’s unusual to run into smaller containers, but you may, on occasion.

When you get into the business of deep frying them, with a breading, that’s where quality, taste and texture can vary widely. Some end up like those awful fried cheese appetizers in bars, with that fake bright yellow nacho cheese crap inside.

The good ones, the really good ones, like at Milwaukee Burger Company, are offered to you with your choice of cheese, and a light yet crispy breading that may well be rice flour. They are breaded and cooked to order and are fantastic.

I picked up a mini pack of fresh, made by Jim’s Cheeses of Waterloo, WI.  Bought them at the world’s largest purveyor of Wisconsin cheeses (so they say), Wisconsin Cheese Mart in downtown Milwaukee.

White Cheddar with Peppers.  Tell you the truth, didn’t notice the word “Peppers” or would have looked for something else.  These were $3.50, so that comes out to $16 + per pound. Spendy.  But tasty.

All About Cheese Curds

Curds. Curds. Curds.

 

 

 

 

All About Cheese Curds

All About Cheese Curds

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Culvers Walleye Sandwich Review

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Culvers Walleye ReviewI try and say something positive in every review I post. Even if something went wrong, or I don’t like something, I still try and remember to say “while this isn’t to my preference, you may enjoy it.”

Such is the case at Culver’s today, “Home of the Butterburger,” a Wisconsin-based regional burger and custard franchise. In addition to the standard burger type menu,they also have sandwiches, daily soups, and plate dinners.

I’ve had plenty of good grub there in the past, no denying that. I adore the crinkle fries, and the burgers are top-notch for fast food. Culver’s prepares your food to order, so there’s always a bit of a wait, but if you’re dining in, they’ll tote your tray to the table when it’s ready.

Once a year, for a limited time, they feature a popular fish in the Midwest, walleye pike, on a sandwich or plate. The walleye isn’t really in the pike family, it’s more closely related to perch, but Minnesotans at least, some Wisconsinites, other Midwesterners and Canadians consider walleye to be the filet mignon of freshwater eating fish. The filets are ample-sized, generally boneless, and the meat is light and flakey. It’s good sauteed in a cast iron pan over a campfire, pan fried with breading, or broiled. You can even find walleye bites in some restaurants.

Walleye is the state fish of Minnesota, Vermont and South Dakota. They grow up to 20 pounds, and anglers enjoy their ‘fight.’

So my sister, who lives in a Culver’s city 500 miles away from me, looks forward to walleye season with a great deal of anticipation. I admit, I was looking forward to it as well. During Lent, there’s a plethora of fish options in fast food and fast casual restaurants, and some of them are very good, Culvers Walleye Reviewand a good value.

Oh how I wish I could say the same about Culver’s walleye. I emailed my sister a few days ago and asked if she had partaken yet this year. She said she had, the previous week, but it was a horrible experience, everything was so greasy, the bun didn’t even survive half the meal. And I thought, “well, that’s too bad, probably a new guy on the fry basket or something.”

So I stopped at one today, ordered the sandwich and crinkle cut fries to go, the sandwich alone is $5.49, but walleye is expensive, and it’s not farm raised like catsfish or tilapia. Most restaurant walleye in the US comes from lakes in northern Canada. (I hope they don’t get any ideas and build a wall)!

But alas, my sandwich and bun was very greasy as well. While the fish flesh tasted good, the breading had no seasoning and was falling off the filet in chunks, not a good sign. I set the bun aside (it comes with shredded lettuce and mayo), and ate the fish with my hands.

Don’t get me wrong, I’ll go back to Culver’s, but if I want fast food fish in the future, I’ll get it elsewhere. Here’s the http://www.culvers.com/menu-and-nutrition. I recommend the pot roast.

 

 

 

 

 

 

 

 

 

Culvers Walleye Sandwich

Culvers Walleye Sandwich Review

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Tomah, WI – Culvers for Cheese Curds

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I’ve written about Tomah before (where the “I” divides!) and also about Culver’s, home of the Butter Burger.

But what if you just want a small plate, can Culver’s fit the bill? Hell yes, check out their deep fried real Wisconsin Cheese Curds.

Can’t beat it for a fast, hot, healthy (cough) snack. I love these puppies.


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